Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/69

Rh and cook until a little tried in cold water forms a good firm ball. Set from fire onto a tub, add the gelatine (which you take from the water and squeeze out with your hand) flavor either with a couple ounces of vanilla, strawberry or one pound liquid chocolate and then test again and if all right pour between the iron bars on a well-greased slab and spread out even one-half inch thick. When cold mark and cut.

Bevery particular about the test before you pour it out.

THREE LAYER CARAMELS.

Make a batch of caramels as per recipe for "Fine Caramel for Warm Weather" and pour out one-half the batch vanilla and add to the other half of the batch three-quarter pounds liquor chocolate and work in smooth. Set on the furnace a moment and pour on greased slab as you did the vanilla. Spread both out very thin and try to have them about the same size.

Place in a pan, setting over boiling water, ten pounds fondant and allow the water to boil until cream is all melted. Pour cream on chocolate caramel and spread out thin with palette knife.

With the palms of the hands pat the cream until it is softened up or as you might say, the grain is broken.

Turn the vanilla batch upside down and with a damp cloth wipe until good and sticky.