Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/43

Rh Remove cover and cook to 236 degrees and add 2 ounces starch dissolved in a tumbler of water and cook to 246 degrees.

Set off and add 4 sheets of gelatine (previously soaked in cold water until they are soft or slimy).

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

NOTICE ON SCRAP.

When making candy of scrap do not become discouraged on your first attempt as it is impossible for me to regulate the scrap you use and if you use too much glucose or not enough the result may be passable, but not up to stand ard. In working scrap it takes more brain's than in any other branch of the business.

It is policy to keep your different kinds of scrap separate, such as cream scrap, caramels, hard goods and so on and try to keep the light and dark scrap separate also.

Don't allow any acid goods, such as acid drops, etc., to become mixed with the other scrap, it is policy to throw it out. Do not cook any quantity of marshmellows with scrap, they make the batch tough and gummy.

SCRAP FONDANT.

Place any quantity of cream scrap in a kettle with enough water to dissolve. Not too much glucose candy.

Boil until all is dissolved, and strain.

Boil to 243 degrees and pour on cream slab.

Cream quite warm and when it hardens place in bucket and cover with damp cloth for stock.