TAFFY PANS. Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS. We make any size to order.
CRYSTALIZING PANS AND WIRE TRAYS. Extra Quality. 14 × 10 × 2-1/2, complete $5.50.
COPPER CANDY LADLE. No. 1, Fig. 7, Price, $1.50.
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. Vanilla Flavor.
PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular.
No. 1 Dropper, 1 Lip, $2 25. " 2 " 2 " 3 25. " 3 " 3 " 3 75. ]
10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. 1/2 oz. Essence Vanilla.
PROCESS.--Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.
Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace.
No. 1, diam. at rims 12 inch, bottom 11 in., $7 50.
No 2, diam. at rims 13 inch, bottom 12 in., $8 50. ]
Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the balls into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without any trouble.