Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/127

Rh Pour on damp slab and sprinkle on it 1 lb. raisins, 1 lb. currents, ½ lb. almonds, ½ lb. chopped citron and a few drops vanilla. Allow to sit for just 3 or 4 minutes and cream. Soften up and place in box lined with wax paper. Allow to set all night, then turn out, melt some fondant and ice as you would a cake. Cut in 5-cent slices.

FRUIT CAKE.

Place in your kettle the same batch as for French Fruit Cake and add 1 oz. ground clove, 1 oz. ground allspice, 1 oz. ground cinnamon, 1 oz. ground nutmeg. When creaming in place of using vanilla use about ¼ tumbler of brandy.

WHATISIT-STYLE-CANDY.

Place in kettle

Set on fire and cook to 245°.

Set on tub and add to it 2 teaspoons soda. 2 lbs. fondant and 1½ lbs. black walnuts. Stir until cream is dissolved and until batch is stiff and grained. Turn out on slab or on a large sheet of paper and allow to set until cool. Take a fork in each hand and pull apart, pile in pans for store.

IMITATION VANILLA FLAVOR.

This will make 10 gal. of a fine vanilla flavor, one which I have used for quite a few years.