Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/87

Rh CHEAP MARSHMALLOW.

First dissolve 6 ounces sheet gelatine in 1 quart water and set aside.

Place in kettle Cook to 240°. Set kettle on tub and add the 6 ounces gelatine and 1 quart water to batch.

Beat batch with an egg-whip until quite stiff and then take a wooden paddle and beat until it will almost stand up, like egg-whites. Flavor vanilla and pour on a well-starched slab between iron bars set 44×9 inches and after spreading out evenly starch the top over and allow to set all night.

Cut in 1-inch strips and roll them in starch and then cut into 1-inch squares and roll in XXXX sugar for store.

If you desire to run batch in starch place in a pan and set pan over a kettle of boiling water. Add ½-glass of water to batch, heat well and run into impressions with a pattie funnel, sift starch over top and allow to set for 24 hours before lifting.

BUTTER SCOTCH.

Place in copper kettle

Set on fire and cook to 300°. then add 2 ounces best butter and 1 teaspoonful table