Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

a teaspoonful cream of tartar, one ounce of paraffin.„ Mix sugar and glucose with one pint of milk; Stir sugar and water till dissolved. When boil- ..„,.,,,,, , ^ . ' stir till dissolved; add the other two pints of jng, add the cream of tartar and boil to the low . ., , , , 1 .-i^oT?!. rt V1.1J milk gradually as it boils down, and boil to crack, or about 260° Fahr. Pour on buttered , , jj - J t ij • It. II. 1 the soft ball, stirring constantly. Add the slab, add flavor and fold in the corners; let cool, „ , ,..., J „ ..„ ... T,< »v 1 ui cream, and boil to the small crack, or 254"; add a little, and pull till white. Place on the table , , , J.J .^, „„„„ ... . . , the paramn. let mix well and pour on the slab, dusted with XXXX sugar; roll in strips or bars J , . . ^, ^.,, .. 1 1 .u (Add flavor before taking oft the fire. ) Let get aand let remain on the pans till it granulates; then' cold and cut in cubes. . For ROSE and STRAWBERRY CARAMELS Any flavor or color may be used tor variety. , ^ add carmine color and flavor. 110.— VANILLA CARAMELS. For MAPLE CARAMELS use half maple Two pounds of granulated sugar, one pound of sugar, glucose, two ounces of paraffin wax, one pint of For NUT CARAMELS add one pound of cream or milk. crushed nuts. Set on the fire and stir constantly till it reaches These caramels may be iced, or dipped in the hard ball degree, or near the soft crack, about fondant or chocolate, and set on waxed paper or 254° Fahr. Add the paraffin when it boils. Add pans to dry. flavor when nearly done. Pour on the buttered 114.— OPERA CARAMELS, slab between the bars, and when cold, cut in OPERA CREAMS squares and wrap in wax paper. ^^^ ^^^^ ^j ^^^^^ ^^^ pj^^ ^^ '^^^^^ ^^^^^ Other flavor and color may be used for variety. ^^^^^^ ^j (,„jj^^_ ^^;U^ ^^^^^^ 111.— CHOCOLATE CARAMELS.. Boil sugar and water to the ball degree, add Six pounds of sugar, one pound of glucose, butter and flavor; take off the fire and set for a eight ounces of cocoa, three pints of milk or moment in a pan of cold water to prevent further cream, vanilla flavor. heating. Let stand and cool down a little; then, Mix all the ingredients together, stirring con- with the spatula, rub it on the sides to granulate. stantly; add the vanilla flavor when it is near the Stir this in the other part of the sugar, and work crack degree, and put on the oiled slab between well till white and creamy. A little XXXX sugar the bars about half an inch thick. Let rest and may be dusted in the syrup to make it grain in a get cold, and cut with knife or caramel cutter in short time. Dust the slab with powdered sugar, squares. Wrap in wax paper. put on the cream and roll out to about half an For unwrapped caramels add for each pound of inch thick. Mark and cut in squares, and wrap sugar one ounce of paraffin when the sugar begins in wax paper. to boil. The paraffin holds the squares in shape 115.— HONEY NOUGAT, and adds to the chewing quality of the caramels. rj.^^ pounds of granulated sugar, two pounds 112.— CHOCOLATE NUT CARAMELS. of honey, one pound of glucose, six whites of Five pounds of sugar, four pounds of glucose, eggs, one and one-half pound of blanched and two quarts of milk, two quarts of cream, eight split almonds or other nut meats, ounces of butter, one pound of bitter chocolate. Boil one pound of sugar and one pound of the two pounds of broken nut meats. honey to the ball degree, or 254" Fahr. In another kettle boil the remaining sugar, honey and the sugar to the pan, add about one pint of water glucose with half a pint of water, to the crack and a few drops of carmine for color. Let boil