Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/42

38 PLAIN PATTIE FONDANT.

Place in a bright, clean copper kettle 20 lbs. A sugar and 1 gal. water, set on furnace and stir a few minutes until sugar and water are thoroughly mixed and when it starts to boil skim off all formation on surface of batch and take a damp sponge or scrub-brush and wash off the inside of the kettle between surface of the batch and the edge of kettle. Cover with a wooden or steel cover and allow to steam for about 5 minutes. Remove cover and place thermometer in batch. Cook to 245 degrees and very carefully pour on a well-sprinkled slab. Allow to remain about 5 minutes without disturbing and then sprinkle lightly with cold water. Let set until partially cold and cream.

Place in crock or tub and keep covered with a damp cloth. This is the finest cream for patties and split bon-bons that I have ever come in contact with. When running patties with it get cream good and hot and your patties will shine like they were varnished and they will never stick together.

PATTIE FONDANT.

Place in kettle

When batch comes to a boil skim off all formation on surface, wash down sides and cover over with a wooden or steel cover and allow to steam for 5 or 10 minutes.