Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/41

Rh slab and allow to remain for about 5 minutes and then sprinkle surface of batch with cold water.

When the batch is thoroughly cold cream up as other creams.

Place in crock or tub and cover with damp cloth.

Use this cream for bon-bon centers, graining batches, etc.

GELATINE FONDANT. Place all in a kettle and stir until thoroughly mixed.

When mixture comes to a boil skim off all formation coming to the surface.

With a wet sponge or scrub-brush wash off the inside of the kettle between the surface of the batch and edge of the kettle. Cover over with wooden or steel kettle cover and allow to steam for 5 minutes.

Remove cover and place thermometer in batch. Cook to 244 degrees and set off on barrel.

Have 2 sheets of gelatine, previously soaked (until slimy), squeeze water out of it, drop into the batch and allow your batch to set for just about one minute to allow the gelatine to become mixed without stirring it.

Pour on damp slab and cream when cold. Use for patties, bon-bons, etc.