Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/119

Rh will grain the syrup, allow the syrup to run out in a small stream and move the funnel along over the impressions as fast as they fill up, only stopping funnel at the ends of the tray.

After they have set about half an hour sprinkle starch over the trays to cover the cordials and allow to set over night. Remove from starch very carefully and either dip in chocolate or crystallize in a 34 crystal.

PEANUT CLUSTERS.

Roast any desired amount of Spanish peanuts and after they are cool dip in chocolate in clusters allowing about 5 or 6 nuts to each cluster.

OPERA CREAM BAR.

Place in kettle Set on fire and mix.

After batch settles down to a steady boil, place thermometer in and cook to 244°.Pour on damp slab. After five minutes pour about half an ounce of vanilla on batch and cream. When in a firm mass cover with a damp cloth and allow to sweat for half an hour.

Soften up with the hands and form in caramel pans lined with wax paper. After it is set turn out and cut in bars ¾ of an inch wide and 3½ inches long. Dip in sweet coating.

It is necessary to stir opera cream continually while boiling.