Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/128

124 Place in a kettle 7 lbs. sugar and 2 gals, water. Bring it to a boil and set off. Add to this syrup while it is warm 8 oz. vaniline and 2 oz. coumarine.

Place in a ten-gallon keg and add 2 gals, alcohol and enough water to fill the keg. Color with caramel color and red color to a desired shade, cork up and set in a warm place for 3 or 4 months. The longer you leave it set the better the vanilla.

DIPPED STRAWBERRIES.

First take and pick out a desired amount of nice solid strawberries. Do not wash them.

Obtain several clips with hooks on them, the kind that haberdashers use for hanging shirts, etc., in their windows.

Stretch a line the length of your spinning table about eighteen or twenty inches over it. Lay wax paper under the string.

Now melt some fondant in a double boiler and set handy to the table.

Take the strawberries and fasten the clips onto the stems. Dip down in the cream as far as the green and hang on the line to drip.

Proceed in this manner until all the berries are dipped. This piece should only be made for special orders as they will not keep long.

GLACE ORANGES.

Separate the pods of oranges but be very careful not to break the skin.

Make a solution of gum-arabic and water and dip the orange pieces in it.

After they have set long enough to dry, dip