mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named subject-confectionery-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/20735.txt inflating: ./tmp/input/input-file/30121.txt inflating: ./tmp/input/input-file/30293.txt inflating: ./tmp/input/input-file/6677.txt inflating: ./tmp/input/input-file/13177.txt inflating: ./tmp/input/input-file/33974.txt inflating: ./tmp/input/input-file/37073.txt inflating: ./tmp/input/input-file/38029.txt inflating: ./tmp/input/input-file/43370.txt inflating: ./tmp/input/input-file/44847.txt inflating: ./tmp/input/input-file/54173.txt inflating: ./tmp/input/input-file/metadata.csv caution: excluded filename not matched: *MACOSX* === DIRECTORIES: ./tmp/input === DIRECTORY: ./tmp/input/input-file === metadata file: ./tmp/input/input-file/metadata.csv === found metadata file === updating bibliographic database Building study carrel named subject-confectionery-gutenberg FILE: cache/43370.txt OUTPUT: txt/43370.txt FILE: cache/30293.txt OUTPUT: txt/30293.txt FILE: cache/30121.txt OUTPUT: txt/30121.txt FILE: cache/54173.txt OUTPUT: txt/54173.txt FILE: cache/13177.txt OUTPUT: txt/13177.txt FILE: cache/20735.txt OUTPUT: txt/20735.txt FILE: cache/6677.txt OUTPUT: txt/6677.txt FILE: cache/33974.txt OUTPUT: txt/33974.txt FILE: cache/37073.txt OUTPUT: txt/37073.txt FILE: cache/44847.txt OUTPUT: txt/44847.txt FILE: cache/38029.txt OUTPUT: txt/38029.txt 30121 txt/../pos/30121.pos 30121 txt/../wrd/30121.wrd 30121 txt/../ent/30121.ent 37073 txt/../wrd/37073.wrd 20735 txt/../pos/20735.pos 20735 txt/../wrd/20735.wrd 37073 txt/../pos/37073.pos 20735 txt/../ent/20735.ent === file2bib.sh === id: 30121 author: Lambert, Edward title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date: pages: extension: .txt txt: ./txt/30121.txt cache: ./cache/30121.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'30121.txt' 44847 txt/../wrd/44847.wrd 44847 txt/../pos/44847.pos 37073 txt/../ent/37073.ent 30293 txt/../wrd/30293.wrd 43370 txt/../pos/43370.pos 6677 txt/../wrd/6677.wrd 33974 txt/../wrd/33974.wrd 54173 txt/../pos/54173.pos 30293 txt/../pos/30293.pos 13177 txt/../pos/13177.pos 6677 txt/../pos/6677.pos 44847 txt/../ent/44847.ent 13177 txt/../wrd/13177.wrd 43370 txt/../wrd/43370.wrd === file2bib.sh === id: 20735 author: Eales, Mary title: Mrs. Mary Eales's receipts. (1733) date: pages: extension: .txt txt: ./txt/20735.txt cache: ./cache/20735.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'20735.txt' 54173 txt/../ent/54173.ent 33974 txt/../pos/33974.pos 54173 txt/../wrd/54173.wrd === file2bib.sh === id: 37073 author: Frye, George V. title: Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date: pages: extension: .txt txt: ./txt/37073.txt cache: ./cache/37073.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'37073.txt' === file2bib.sh === id: 44847 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Candy Book for a Little Girl date: pages: extension: .txt txt: ./txt/44847.txt cache: ./cache/44847.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'44847.txt' 13177 txt/../ent/13177.ent 43370 txt/../ent/43370.ent 6677 txt/../ent/6677.ent === file2bib.sh === id: 30293 author: Fletcher Manufacturing Company title: The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling date: pages: extension: .txt txt: ./txt/30293.txt cache: ./cache/30293.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'30293.txt' 33974 txt/../ent/33974.ent 30293 txt/../ent/30293.ent === file2bib.sh === id: 6677 author: Leslie, Eliza title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date: pages: extension: .txt txt: ./txt/6677.txt cache: ./cache/6677.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'6677.txt' === file2bib.sh === id: 43370 author: Wright, Mary M.‏ (Mary Mason) title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date: pages: extension: .txt txt: ./txt/43370.txt cache: ./cache/43370.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'43370.txt' 38029 txt/../wrd/38029.wrd === file2bib.sh === id: 13177 author: Parloa, Maria title: Chocolate and Cocoa Recipes and Home Made Candy Recipes date: pages: extension: .txt txt: ./txt/13177.txt cache: ./cache/13177.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13177.txt' === file2bib.sh === id: 33974 author: Hall, Mary Elizabeth title: Candy-Making Revolutionized: Confectionery from Vegetables date: pages: extension: .txt txt: ./txt/33974.txt cache: ./cache/33974.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'33974.txt' === file2bib.sh === id: 54173 author: Anonymous title: How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date: pages: extension: .txt txt: ./txt/54173.txt cache: ./cache/54173.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'54173.txt' 38029 txt/../pos/38029.pos 38029 txt/../ent/38029.ent === file2bib.sh === id: 38029 author: Jackson, Gabrielle E. (Gabrielle Emilie) title: Three Little Women: A Story for Girls date: pages: extension: .txt txt: ./txt/38029.txt cache: ./cache/38029.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'38029.txt' Done mapping. Reducing subject-confectionery-gutenberg === reduce.pl bib === id = 20735 author = Eales, Mary title = Mrs. Mary Eales's receipts. (1733) date = pages = extension = .txt mime = text/plain words = 17465 sentences = 839 flesch = 91 summary = Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair Pound of Sugar, and boil it 'till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast 'till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it Jelly boil before you shake the Sugar, and let it scald 'till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast 'till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast 'till the cache = ./cache/20735.txt txt = ./txt/20735.txt === reduce.pl bib === id = 30121 author = Lambert, Edward title = The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date = pages = extension = .txt mime = text/plain words = 11772 sentences = 449 flesch = 82 summary = Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour cache = ./cache/30121.txt txt = ./txt/30121.txt === reduce.pl bib === id = 30293 author = Fletcher Manufacturing Company title = The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling date = pages = extension = .txt mime = text/plain words = 24421 sentences = 2328 flesch = 88 summary = "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; cache = ./cache/30293.txt txt = ./txt/30293.txt === reduce.pl bib === id = 13177 author = Parloa, Maria title = Chocolate and Cocoa Recipes and Home Made Candy Recipes date = pages = extension = .txt mime = text/plain words = 25062 sentences = 1740 flesch = 83 summary = chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker's Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker's Chocolate and cache = ./cache/13177.txt txt = ./txt/13177.txt === reduce.pl bib === id = 54173 author = Anonymous title = How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date = pages = extension = .txt mime = text/plain words = 29773 sentences = 1487 flesch = 79 summary = forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the cache = ./cache/54173.txt txt = ./txt/54173.txt === reduce.pl bib === id = 44847 author = Waterman, Amy Harlow (Lane), Mrs. title = A Little Candy Book for a Little Girl date = pages = extension = .txt mime = text/plain words = 20713 sentences = 1178 flesch = 80 summary = Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so cache = ./cache/44847.txt txt = ./txt/44847.txt === reduce.pl bib === id = 6677 author = Leslie, Eliza title = Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date = pages = extension = .txt mime = text/plain words = 25193 sentences = 2117 flesch = 96 summary = Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire cache = ./cache/6677.txt txt = ./txt/6677.txt === reduce.pl bib === id = 33974 author = Hall, Mary Elizabeth title = Candy-Making Revolutionized: Confectionery from Vegetables date = pages = extension = .txt mime = text/plain words = 28256 sentences = 1790 flesch = 77 summary = In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very cache = ./cache/33974.txt txt = ./txt/33974.txt === reduce.pl bib === id = 38029 author = Jackson, Gabrielle E. (Gabrielle Emilie) title = Three Little Women: A Story for Girls date = pages = extension = .txt mime = text/plain words = 52327 sentences = 4148 flesch = 91 summary = cried little Jean Carruth, pressing her face against the window-pane that little rip comes 'long and tells me I must go get an old horse "Now, little lassie, tell me your name and where you live," said Mr. Stuyvesant lifting Jean bodily into his arms despite her mortification to fall as the short autumn day drew to its end, and Mrs. Carruth,--mother above all other things--stood at the window watching "Jean is about right, _I_ think, Mr. Stuyvesant," said Constance, as Like a weary child Mrs. Carruth let her head fall upon Mammy's bosom--a dat Miss Jinny's insured fer $15,000," said Mammy, causing the youth in _this_ day and age," said Eleanor, as she made her way past Mammy. draw a long breath, Mrs. Carruth drew Mammy to one side to ask: like to know Miss Jean a little better. "Jean, dear, run out and tell Mammy that Constance is home, and we cache = ./cache/38029.txt txt = ./txt/38029.txt === reduce.pl bib === id = 43370 author = Wright, Mary M.‏ (Mary Mason) title = Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date = pages = extension = .txt mime = text/plain words = 26286 sentences = 1831 flesch = 84 summary = one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter, cache = ./cache/43370.txt txt = ./txt/43370.txt === reduce.pl bib === id = 37073 author = Frye, George V. title = Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date = pages = extension = .txt mime = text/plain words = 18149 sentences = 669 flesch = 74 summary = Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into cache = ./cache/37073.txt txt = ./txt/37073.txt Building ./etc/reader.txt 43370 54173 13177 43370 44847 13177 number of items: 11 sum of words: 279,417 average size in words: 25,401 average readability score: 84 nouns: sugar; water; cream; candy; pan; half; fire; syrup; chocolate; cupful; butter; cup; milk; pound; fondant; vanilla; eggs; time; pounds; paste; flour; day; ball; paper; teaspoonful; mixture; squares; place; pieces; color; pint; corn; minutes; lbs; mother; drops; way; flavor; ounces; nuts; cups; saucepan; knife; candies; juice; top; lemon; tartar; slab; inch verbs: is; be; put; are; was; add; make; have; take; boil; let; cut; made; pour; had; do; stir; set; been; has; beat; used; were; mix; use; cover; dry; give; lay; done; keep; remove; turn; buttered; added; boiling; beaten; roll; place; granulated; melted; bake; stand; being; come; boiled; making; ''s; know; get adjectives: little; cold; small; other; white; large; hot; good; same; fine; thick; more; cool; few; old; soft; thin; much; hard; next; dry; powdered; many; ready; warm; long; best; smooth; green; sweet; sufficient; clear; red; different; possible; fresh; light; stiff; strong; first; better; whole; great; such; yellow; brown; new; spoonful; full; enough adverbs: then; not; very; out; well; up; so; as; n''t; off; in; together; now; just; too; about; again; only; more; enough; quite; much; also; down; all; over; carefully; first; soon; quickly; most; gradually; easily; never; before; nearly; thoroughly; on; even; almost; once; back; away; here; always; long; however; there; often; slowly pronouns: it; them; you; i; she; her; they; your; he; his; their; we; me; him; my; its; our; herself; us; itself; one; ''em; themselves; myself; himself; yourself; em; yours; yo; mine; ''s; ourselves; hers; ours; wo''k; shou''d; n.b.--the; lozenges.--fine; ice.--this; i''m; five!--four proper nouns: _; sugar; chocolate; betsey; mammy; cream; water; jelly; jean; pound; boil; constance; yo; nut; fudge; carruth; orange; baker; mrs.; cocoanut; syrup; white; fruit; eleanor; vanilla; candy; mr.; fondant; butter; cakes; brown; paste; miss; creams; dat; walnut; lemon; pan; maple; almond; stove; baltie; cocoa; de; caramels; glucose; almonds; juice; riveredge; stuyvesant keywords: sugar; chocolate; water; pound; illustration; candy; jelly; half; fudge; cream; butter; walter; vegetable; vanilla; syrup; stuyvesant; stir; south; riveredge; reade; raulsbury; premium; potato; porter; pike; old; mrs.; mr.; miss; mammy; lbs; king; jean; james; jabe; hadyn; fruit; frank; fondant; flavoring; eleanor; day; cupful; crack; cook; constance; come; color; cocoa; co. one topic; one dimension: sugar file(s): ./cache/20735.txt titles(s): Mrs. Mary Eales''s receipts. (1733) three topics; one dimension: sugar; mammy; shift file(s): ./cache/43370.txt, ./cache/38029.txt, ./cache/30121.txt titles(s): Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish | Three Little Women: A Story for Girls | The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. five topics; three dimensions: sugar half chocolate; sugar water boil; mammy jean constance; youngest approve streams; youngest approve streams file(s): ./cache/33974.txt, ./cache/30293.txt, ./cache/38029.txt, ./cache/30121.txt, ./cache/30121.txt titles(s): Candy-Making Revolutionized: Confectionery from Vegetables | The Candy Maker''s Guide A Collection of Choice Recipes for Sugar Boiling | Three Little Women: A Story for Girls | The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. | The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. Type: gutenberg title: subject-confectionery-gutenberg date: 2021-06-03 time: 19:06 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: facet_subject:"Confectionery" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 54173 author: Anonymous title: How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date: words: 29773 sentences: 1487 pages: flesch: 79 cache: ./cache/54173.txt txt: ./txt/54173.txt summary: forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the id: 20735 author: Eales, Mary title: Mrs. Mary Eales''s receipts. (1733) date: words: 17465 sentences: 839 pages: flesch: 91 cache: ./cache/20735.txt txt: ./txt/20735.txt summary: Pint of Jelly put a Pound and half of Sugar, sifted thro'' an Hair Pound of Sugar, and boil it ''till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast ''till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it ''till it Jelly boil before you shake the Sugar, and let it scald ''till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast ''till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast ''till the id: 30293 author: Fletcher Manufacturing Company title: The Candy Maker''s Guide A Collection of Choice Recipes for Sugar Boiling date: words: 24421 sentences: 2328 pages: flesch: 88 cache: ./cache/30293.txt txt: ./txt/30293.txt summary: "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; id: 37073 author: Frye, George V. title: Frye''s Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date: words: 18149 sentences: 669 pages: flesch: 74 cache: ./cache/37073.txt txt: ./txt/37073.txt summary: Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into id: 33974 author: Hall, Mary Elizabeth title: Candy-Making Revolutionized: Confectionery from Vegetables date: words: 28256 sentences: 1790 pages: flesch: 77 cache: ./cache/33974.txt txt: ./txt/33974.txt summary: In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very id: 38029 author: Jackson, Gabrielle E. (Gabrielle Emilie) title: Three Little Women: A Story for Girls date: words: 52327 sentences: 4148 pages: flesch: 91 cache: ./cache/38029.txt txt: ./txt/38029.txt summary: cried little Jean Carruth, pressing her face against the window-pane that little rip comes ''long and tells me I must go get an old horse "Now, little lassie, tell me your name and where you live," said Mr. Stuyvesant lifting Jean bodily into his arms despite her mortification to fall as the short autumn day drew to its end, and Mrs. Carruth,--mother above all other things--stood at the window watching "Jean is about right, _I_ think, Mr. Stuyvesant," said Constance, as Like a weary child Mrs. Carruth let her head fall upon Mammy''s bosom--a dat Miss Jinny''s insured fer $15,000," said Mammy, causing the youth in _this_ day and age," said Eleanor, as she made her way past Mammy. draw a long breath, Mrs. Carruth drew Mammy to one side to ask: like to know Miss Jean a little better. "Jean, dear, run out and tell Mammy that Constance is home, and we id: 30121 author: Lambert, Edward title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date: words: 11772 sentences: 449 pages: flesch: 82 cache: ./cache/30121.txt txt: ./txt/30121.txt summary: Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour id: 6677 author: Leslie, Eliza title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date: words: 25193 sentences: 2117 pages: flesch: 96 cache: ./cache/6677.txt txt: ./txt/6677.txt summary: Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire id: 13177 author: Parloa, Maria title: Chocolate and Cocoa Recipes and Home Made Candy Recipes date: words: 25062 sentences: 1740 pages: flesch: 83 cache: ./cache/13177.txt txt: ./txt/13177.txt summary: chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker''s Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker''s Chocolate and id: 44847 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Candy Book for a Little Girl date: words: 20713 sentences: 1178 pages: flesch: 80 cache: ./cache/44847.txt txt: ./txt/44847.txt summary: Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so id: 43370 author: Wright, Mary M.‏ (Mary Mason) title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date: words: 26286 sentences: 1831 pages: flesch: 84 cache: ./cache/43370.txt txt: ./txt/43370.txt summary: one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter, ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel