Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/34

30 When batch boils remove paddle and with a damp scrub-brush wash the sugar from the sides of the kettle.

Place wooden or steel cover on kettle and allow to steam for 2 or 3 minutes.

Remove cover, place thermometer in batch, cook to 240 degrees and pour on damp slab.

Cream when luke-warm, roll into small balls and dip in bitter-sweet coating.

Starch Work.

It is policy to have a little room built separate in one corner of the shop for your starch work. The starch-room must be free from dampness.

Starch-boards can be bought of any supply house, they are about 18 by 36 inches and about an inch and a quarter deep with one inch legs.

Corner of a starch room, showing trays ready for impressions