Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/106

102 The dishes are made over the bottoms of glasses, bowls, cans, jars, bottles, etc.

With a rolling-pin you flatten out a piece of the candy as thin as an ordinary piece of glass, then you place it over the mould and form the edges with your fingers, place in front of electric fan for a moment and remove from mould.

Large punch-bowls and display dishes are made in the same way, using ice cream cans, bowls, pans, etc., as moulds. The smaller dishes are used as salted-almond cups, ice cream cups, bon-bon dishes, etc.

After the dishes are made and cooled give them a thin coat of confectioner's glazine, although I have discontinued the use of it altogether and let them go plain. Bronzing the edges adds considerably to the appearance.

A little practice is all that is necessary in making this article.

SALTED ALMONDS.

Place in a nice clean kettle two or three pounds of some good cooking grease and set on fire. When hot add the desired amount of almonds and stir and cook until a nice light-brown, then strain grease back into can and spread almonds out on a large sheet of manila paper, sprinkle with salt and allow to cool. Use grease over and over until black and dirty, then throw out and use new.

To blanch the almonds place in a pot, cover with water and allow the water to come to a boil, then strain water off and let cold water run on almonds until they are cold.