The problem of keeping the rolls in proper
condition during the breakfast is the source of
much trouble. Many of the appliances in use
keep the rolls hot, but dry them to such an
extent that they are unfit for use after they
have been for some time in the heater. Other
heaters have too much steam inside and the
rolls become soggy. The best roll warmer I
have used is a closet of galvanized sheet iron,
with double sides and bottom, which can be set
on the carving stand. The bottom of the heater
has an opening to fit over the hole in the stand.
It could be made also with steam circulating
from pipes. The inside of the closet contains
three perforated shelves, each large enough to
hold one of the ordinary size roll pans. This
leaves one shelf for mufSns, and two for the
different rolls.
But there are many heaters Uke that. The
main feature of this heater was a small vent,
which let in just enough steam to keep sufSeient
moisture to keep the rolls in the proper condi-
tion. The door of the heater should be auto-
matic self-closing, to keep the heat inside, be-
cause frequent opening causes any heater to
cool off.
A heater like this may also be used for keep-
ing pudding warm, if it can be set in the right
place.
For a pudding heater a small gas heater, or,
better, an electric heater, on which a pan con-
taining water can be placed, is very handy for
use. It can be connected with a rubber hose,
taken off and set aside when not in use.
END OP PAET SIX.
Part 7.
1085.-CANDY MAKING and MISCEL-
LANEOUS RECIPES.
Candy making is not practised to a great ex-
tent in hotels. Caterers and bakers make only
the plainer kinds, which can be made without
expensive machinery, as used by the practical
candy manufacturers. But even for the plainer
kinds of candies some tools and appliances are
required to make them successfully; without
those appliances, it is cheaper to buy them from
the dealer.
The utensUs required, consist of a good sized
Marble Slab about three inches thick, a set of
Candy Bars to enclose the boiled sugar, a Cop-
per Candy Kettle, a Spatula and Scraper, some
Wire Trays, Molds, a Candy Hook, a Caramel
Cutter, a Drop Cutter, a Funnel Dropper, and
a small Double Kettle for dipping cream
candies.
In the chapter on preserving fruits, I have
given the sugar boiling degrees by the ther-
mometer, and also the finger test (No. 67).
For Syrup Testing, the saceharometer is
used; and it is also used in sugar boiling for
testing the density of the hot syrups for crys-
tallizing tiU to the soft ball, or to about
140° Fahr. (see Beaume syrup scale No. 703).
For higher degrees in boiling, it cannot be used
with reliance.
FONDANT, or Cream as confectioners lerm
it, is largely used in fancy candies. It is made
for candies in the same manner as given for
Fondant Icing (see No. 205). The cream is
used for dipping candies, and also for centers.
Two creams are generally made for this pur-
pose. The cream for dipping is made of sugar
with a very small quantity of glucose added; or
cream of tartar is used with pure sugar. For
the center creams, about four ounces of glucose
is added to each pound of sugar and is boiled
a few degrees higher.
To use the dipping cream, it is warmed in a
small double kettle, something like a rice boiler,
and stirred gently till it is soft enough to cover
fruit or nut pastes or center creams, which are
dipped into it on a small spoon-shaped wire.
The creams are colored and flavored at this
point, and should be kept at an even temper-
ature of about 95° Fahr., or about blood warm.
Over heating causes the cream to set hard and
dry. It is convenient to make this cream in
large batches, as it will keep for a long time,
and store it away; then it may be used as re-
quired.
Page 154
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The problem of keeping the rolls in proper condition during the breakfast is the source of much trouble. Many of the appliances in use keep the rolls hot, but dry them to such an extent that they are unfit for use after they have been for some time in the heater. Other heaters have too much steam inside and the rolls become soggy. The best roll warmer I have used is a closet of galvanized sheet iron, with double sides and bottom, which can be set on the carving stand. The bottom of the heater has an opening to fit over the hole in the stand. It could be made also with steam circulating from pipes. The inside of the closet contains
three perforated shelves, each large enough to hold one of the ordinary size roll pans. This leaves one shelf for mufSns, and two for the different rolls.
But there are many heaters Uke that. The main feature of this heater was a small vent, which let in just enough steam to keep sufSeient moisture to keep the rolls in the proper condition. The door of the heater should be automatic self-closing, to keep the heat inside, because frequent opening causes any heater to cool off.
A heater like this may also be used for keeping pudding warm, if it can be set in the right place.
For a pudding heater a small gas heater, or, better, an electric heater, on which a pan containing water can be placed, is very handy for use. It can be connected with a rubber hose, taken off and set aside when not in use.
END OP PAET SIX.
Part 7.
1085.-CANDY MAKING and MISCELLANEOUS RECIPES.
Candy making is not practised to a great extent in hotels. Caterers and bakers make only the plainer kinds, which can be made without expensive machinery, as used by the practical candy manufacturers. But even for the plainer kinds of candies some tools and appliances are required to make them successfully; without those appliances, it is cheaper to buy them from the dealer.
The utensUs required, consist of a good sized Marble Slab about three inches thick, a set of Candy Bars to enclose the boiled sugar, a Copper Candy Kettle, a Spatula and Scraper, some Wire Trays, Molds, a Candy Hook, a Caramel Cutter, a Drop Cutter, a Funnel Dropper, and a small Double Kettle for dipping cream candies.
In the chapter on preserving fruits, I have given the sugar boiling degrees by the thermometer, and also the finger test (No. 67).
For Syrup Testing, the saccharometer is used; and it is also used in sugar boiling for testing the density of the hot syrups for crystallizing till to the soft ball, or to about 140° Fahr. (see Beaumé syrup scale No. 703). For higher degrees in boiling, it cannot be used with reliance.
FONDANT, or Cream as confectioners lerm it, is largely used in fancy candies. It is made for candies in the same manner as given for Fondant Icing (see No. 205). The cream is used for dipping candies, and also for centers. Two creams are generally made for this purpose. The cream for dipping is made of sugar
with a very small quantity of glucose added; or cream of tartar is used with pure sugar. For the center creams, about four ounces of glucose is added to each pound of sugar and is boiled a few degrees higher.
To use the dipping cream, it is warmed in a small double kettle, something like a rice boiler, and stirred gently till it is soft enough to cover fruit or nut pastes or center creams, which are dipped into it on a small spoon-shaped wire. The creams are colored and flavored at this point, and should be kept at an even temperature of about 95° Fahr., or about blood warm. Over heating causes the cream to set hard and dry. It is convenient to make this cream in large batches, as it will keep for a long time, and store it away; then it may be used as required.