Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/35

Rh The starch-room should be large enough to handle about 16 or 18 such boards.

Build a trough in the room large enough to hold about 200 lbs. starch and a table connected with the top of the bin long enough and wide enough to hold at least two boards, then you can pile the others on top of these. When filling your boards mix the starch thoroughly with a cluster of wire, such as an egg whip and scoop starch into the boards until full. Then by scraping a stick over the top of the boards they are leveled off nicely and ready for the impressions.

Starch moulds can be bought of most any supply house.

In placing the moulds on a stick to make impressions with, place them on to fit your funnel, if you use a 5, 6 or 8-nose funnel, place the moulds on accordingly.

Use sealing wax, glue or glucose mixed with starch to a paste in sticking moulds on. Press the moulds into the starch gently and tap with your finger before lifting. You can make the moulds as close together as you see fit. After running the cream in the mould allow to remain until set (usually over night) and remove by running a seive or screen under them and lifting out. Shake off and brush or blow off starch before dipping. A screen for this purpose may be had at supply houses.

When melting cream the best way to tell whether it is hot enough or not is by allowing it to set a moment after it is thin and when a scum forms on the surface remove from the fire. After a little experience you can tell at a glance when the batch is ready.