Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/118

114 MINT-CREAM BRAID.

Make a batch of after-dinner mints and after you have placed on table, pull out in strings as large around as your finger and form three pieces, each about twelve inches long, into a braid by having one person hold the three strands in their fingers while you braid them the same as you would hair or rope. Lay in pans until grained, then wrap in wax paper for counter.

CORDIALS.

In the first place your starch must be nice and dry and also warm. Make your impressions very carefully. Place in kettle

Set on fire and mix.

When batch starts to boil remove paddle and place cover on kettle. Allow to steam for a few minutes, remove cover and wash off the sides of kettle with a wet brush. Dip stick into batch and draw out what clings to the stick, place your thumb and index finger on it and pull out into a thread between the thumb and index finger. When a pretty stout string is formed the batch is cooked, remove from fire and set on tub.

Color red and flavor rose, stir the color and flavor in very gently so as not to start a grain. Run into starch with a pattie funnel and have a stick which fits very closely or wrap your stick with a little piece of cloth. Do not work the stick up and down over each hole or you