Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/24

20 gloves on and knead up well and when stiff enough to pull, place on the hook and while you are pulling it flavor with a few drops of rose extract and continue to pull until very glossy, then start twisting the batch as it hangs on the hook, twist the batch until a yard or so from the hook and fold over and twist again. After doing this about 3 times remove from the hook and place on the spinning table and knead up well as a person would a batch of bread. Light your table furnace, place batch in front of it and flatten out so as the batch is about 12 or 15 inches wide. Flatten out the edges on the long sides. Take a handful of starch and place it on one corner of the slab and remove the cocoanut batch from the kettle and place it on the slab where you have the starch, form it into a roll about 2 inches shorter than you have the jacket and place it in the center of the batch, lengthwise. With a damp cloth, which you have handy, dampen one edge of the batch and on folding the jacket over the center see that the side or edge you have dampened is on the outside. Fold in the ends good and tight and roll. While rolling make one end smaller than the other and when you have rolled it nice and round set up on the large end and with both hands form into a sort of indian-club shape, then lay it down and pull out across the butter-cup cutter or if the part between the cutter and the table-furnace gets too cool before you cut it, pull out the strip and cut in lengths long enough to suit the cutter.