Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/85

Rh flavor with a few drops of vanilla. Pull vigorously until very glossy and twist air out by allowing to remain on hook and twisting the batch so as it resembles a piece of heavy rope. After doing this 3 or 4 times remove from hook and knead up good on your table. Form into a piece about 12 inches long and with 3 sides, each side should be rubbed smooth and each edge made nice and sharp.

Place batch in front of table furnace and shape one end off to a point.

Pull out in about 8-foot lengths as long as your table will permit and have helper roll end of strip until twisted enough, cut off strip and roll to back edge of table. Continue this way until batch is consumed.

Turn your batch often so as heat will come to all three sides.

Opera stick should be made in a nice warm shop, otherwise your stick will break before you have a chance to twist it enough.

Your table should also have the chill out of it, it is a good idea to make Opera stick after you have made tablets, drops, or some such hard candies to take the chill out of your table.

Cut Opera stick the length of your jars using good caramel knife to do so. Lay your sticks out and even up the ends. Cut right across with your knife the same as you would caramels. Make Opera sticks in the following colors:


 * White—Vanilla.
 * Pink—Rose.