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 CjDFXRIGHT DEPOSIT. 
 
Wm. M. Bell's 
 "Pilot" 
 
 AN AUTHORATIVE BOOK OX 
 THE MANUFACTURE 
 OF CANDIES AND ' 
 ICE CREAMS 
 
 Compiled by 
 WM. M. BELL 
 
 PRICE $4.00 
 
 CHIC ACQ 
 
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 COPYRIGHTED 1911 
 BY WM. M. BELL 
 
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PREFACE 
 
 In submitting this book it is my desire 
 to place in the hands of the confectioner 
 and ice-cream maker, rational formulas, 
 every one of which has been used by me 
 personally. 
 
 I have endeavored to set down each 
 recipe in every detail. 
 
 The illustrations are from photographs 
 taken by myself, and I believe will assist 
 in demonstrating clearly certain points of 
 manipulation. 
 
 Believing that the following will meet 
 with your approval. I am, 
 
 Respectfully yours, 
 
 Wm. Murray Bell. 
 
DEGREES-TESTS 
 
 I will endeavor to explain as plainly as pos- 
 sible the relative tests in cold water as com- 
 pared with degrees on thermometer. 
 
 The soft-ball test is accomplished by drop- 
 ping a small amount of the batch into cold 
 water and taking" it in the fingers and forming 
 a soft ball of it (as a little ball of glucose 
 would feel between the fingers). The degree 
 for this test on the thermometer is about 240 
 degrees. 
 
 The hard ball test is accomplished in the 
 same manner only when the candy is removed 
 from the water it forms a hard ball. The de- 
 gree for this test on the thermometer is about 
 248 degrees. 
 
 When the expression is used "cook to a 
 crack" the test is accomplished in the same 
 manner referred to, the candy when placed in 
 the water being flattened between the thumb 
 and index finger. If the candy breaks it is 
 "cooked to a crack." The degree for this test 
 on the thermometer is about 256 degrees. 
 
 The hard-crack test is accomplished by drop- 
 ping a small portion of the candy in cold water 
 
10 WM. M. BELL'S "PILOT" 
 
 and flattening- out between the thumb and in- 
 dex finger. The candy will be as brittle as thin 
 glass or an egg shell if the hard-crack degree 
 is reached. The degree for this test on the 
 thermometer is about 290 or 295 degrees. If 
 the batch is for hard goods that have glucose 
 in them and a gloss is desired cook to 330 de- 
 grees if possible to do so without the batch 
 turning too dark. Remove from fire when light 
 brown no matter at what degree it is as the 
 greater quantity of glucose you use the lower 
 you must cook the batch as glucose will start 
 to burn about 20 degrees before sugar. If the 
 batch you are cooking is pure sugar, that is, 
 if there is cream of tartar used in place of glu- 
 cose cook to 335 or 340 degrees. 
 
 The test "thread" is reached when you put 
 your hand in water and then place your index 
 finger in the batch and remove at once and by 
 placing the thumb and index finger together 
 you can pull a thread out about Y\ of an inch 
 and blow on it without breaking it. This test 
 is used for cordials, jellies, etc., and is about 
 36 when tested with the saccharometer or syrup 
 gauge. 
 
WM. M. BELL'S "PILOT" 11 
 
 If you desire to take the candy out of the 
 batch with your fingers place a pan of cold 
 water near the furnace and dip your hand in 
 the water, then take a ' small quantity of the 
 candy between the thumb and index finger and 
 back into the water. The operation must be 
 quick or you will burn yourself, and still there 
 is no clanger of burning oneself if you are 
 ouick. Never use ice-water to test candy in. 
 Use it just as it runs from the faucet. 
 
 CHOCOLATE COATING 
 
 Of course, the art of dipping chocolates is a 
 trick which can only be accomplished through 
 experience, nevertheless I will endeavor to 
 give you a start at least. 
 
 A regular chocolate-warmer w T hich the sup- 
 ply-houses carry is the first thing, to get, and 
 in buying one I would advise you to get a 
 good copper one as I have found through ex- 
 perience that one good copper pan will out- 
 last 4 or 5 tin or sheet iron ones. Build a table 
 so as the pan will set down into it and place 
 a little shelf underneath the pan for a gas- 
 burner, on the table so that it will slide up 
 close to the pan place a slab of marble about 
 eighteen inches square and an inch thick. 
 
12 WM. M. BELL'S "PILOT" 
 
 Make your table large enough so you can 
 place a tray on each side of the marble one 
 for the centers and the other to set the dipped- 
 centers on. 
 
 In the outside pan place water and in the 
 inside pan place the kind of chocolate you 
 wish to dip in, breaking it up into small pieces 
 with a hammer. 
 
 When the water gets warm stir the choco- 
 late until melted and then turn gas off. Never 
 allow the gas to burn after the chocolate is 
 melted for you will cook it and it will become 
 coarse. Let set until cooled off a trifle and 
 with your hand take out a quantity of it onto 
 the marble and work back and forth with 
 your hand for a few minutes. This is done to 
 thoroughly mix the chocolate and acclimate 
 your hand. Place one center at a time in the 
 chocolate and pick out with the chocolate hand 
 and roll around with the fingers until thor- 
 oughly covered. Let set on the fingers and 
 tap the back of the hand on the marble, then 
 set cream on wax paper to cool. In warm 
 weather place in ice box to cool. 
 
 Stringing will come to you gradually. 
 
 Do not get discouraged in dipping, it is 
 quite a trick and only comes through exper- 
 ience. 
 
WM. M, B E LL'S "PILOT" 13 
 
 MAKING STICK CANDY 
 
 I will endeavor to explain the mysteries of 
 stick-candy for the benefit of the novice. 
 
 Of course, there are dozens of fdrrruVlas for 
 stick candy, but a good formula to be used by 
 the majority of confectioners is 12 pounds of 
 sugar, 3 pounds of glucose, and 2 qts. of water. 
 Very carefully cook the above to 320 degrees, 
 and, if possible, that is, if you have a good fire 
 and your batch doesn't get too dark, cook it to 
 330 degrees. 
 
 The size of the batch may be made larger 
 or smaller as the experience and demand war- 
 rant. When the batch is cooked, pour it on a 
 greased slab and in a couple of minutes turn 
 the edges in. Now light your table furnace 
 and put your gloves on (buckskin or horse-hide 
 are preferable). Turn the edges of your batch 
 in again and cut a small piece off* about the size 
 of an orange and color it a good deep red with 
 some good paste color. When you have the 
 color well kneaded in, place the piece in front 
 of the table furnace so as to keep it warm while 
 you are attending to the remainder of the 
 batch. Place the part of the batch left, on a 
 place on the slab where there is no grease (if 
 necessary, take a towel and wipe one corner 
 off), knead it up good so as it will stick to- 
 gether, or so as it will not come apart where 
 the grease has touched it. 
 
 When it is stiff enough to handle place on 
 
WM. M. BELL'S "PILOT' 
 
 the hook and pull very vigorously, when you 
 have got it started pour a few drops of pep- 
 permint oil on it at the hook and continue to 
 pull, after a couple of more pulls add a few 
 more drops of peppermint. When the batch 
 is very white and has a bright shine on it 
 start twisting the air out, by letting it hang on 
 the hook and twisting to the right or left to 
 resemble a rope, after doing this a couple of 
 times remove from the hook and place on the 
 
 Stick Candy 
 Manner of Striping 
 
 spinning table (not in front of the table fur- 
 nace), and knead it up like a person kneads 
 bread. When it is stiff enough to stand up with- 
 out squatting quickly, form in an oblong square 
 (about 5 inches square and 10 or 12 inches 
 long), and place in front of the table-furnace 
 and have helper keep in shape. Take your 
 piece of red and cut in two, leave half in front 
 of the fire and take the other half and roll out 
 
WM. M. BELL'S "PILOT" 
 
 IS 
 
 into six sticks about as large around as your 
 finger and as long as the batch. Lay them on 
 the white batch about one inch apart and 
 turn the batch over so as it will set on them 
 to make them stick good. 
 
 Now take the other half and flatten out and 
 pull out about twice as long as your batch is. 
 cut in two and stick together side by side and 
 pull out again and do the same (it should be 
 about 6 inches wide.) Now lay this on the 
 white batch directly opposite the narrow strips 
 and roll over to make it stick good. 
 
 Now roll the batch until round and while 
 you are rolling it press hard on the right end 
 of the batch to make it smaller than the oppo- 
 site end. When it is nice and round stand the 
 batch on the large end and with both hands 
 
 Bottling Stick Candy Bate!) 
 
16 
 
 WM. M. BELL'S "PILOT" 
 
 pull up on the small end and form into a sort 
 of Indian-club shape. Now lay the batch down 
 and pull out in sticks about as large around 
 as a lead pencil and about six feet long or as 
 long as your table will allow, have your help- 
 er roll the far end of the batch until it is 
 
 Pulling out Stick Candy 
 
 twisted enough to suit and break or cut off, 
 and your helper should roll it to the back end 
 of the table. Continue this way until the batch 
 is gone and your helper should endeavor to 
 keep the sticks on the table moving when not 
 twisting. When done with the batch cut off 
 
 Cutting Stick Candy for Jars 
 
WM. M. BELL'S "PILOT' 
 
 to fit jars or cans with a stick candy cutter 
 or a large pair of shears. The pieces too small 
 for sticks, or the ends that don't happen to be 
 twisted enough can be cut into 1-inch lengths 
 and sold for broken stick. 
 
 The stripe for wintergreen stick is to make 
 about one-half pound of the candy yellow and 
 a very small piece of red. When ready for the 
 stripe pull the yellow out about 6 inches wide 
 and 12 inches long. On each side of this place 
 a red stripe about one-half an inch w T ide and 
 stick it to the yellow. Pull it out twice as 
 long as the batch, cut in two and place on the 
 batch on opposite sides. 
 
 Cinnamon stick is made by taking a small 
 piece of the candy (about 1 pound) and pull- 
 ing it white for the stripe. The remainder of 
 the batch should be colored a deep red and 
 flavored with Oil of Cassia or Cinnamon. Knead 
 until stiff and stripe with two wide white 
 stripes. 
 
 Stripe your stick to suit the custom and 
 habits of your community. Stripes vary all 
 over the world. 
 
 BUTTERCUPS. 
 
 The beginner will find it advisable to start 
 on small batches and after he has learned the 
 several little tricks that come only by experi- 
 ence he may handle a batch to his liking. An- 
 other thing I would advise the novice to do is 
 
is 
 
 WM. M. BELL'S "PILOT" 
 
 to start on a batch or batches with small cen- 
 ters and have the center hot, even if the goods 
 do not look quite so well the batch will be 
 easier to handle. 
 
 I will give you a small batch in the right pro- 
 portions for a beginner or for a cheap but- 
 tercup. First place in a small kettle or pan 
 two pounds of glucose and set on the fire. 
 Stir until the glusoce becomes thin or starts to 
 boil, then remove from the fire and work all 
 the maccaroon cocoanut into it you can, and 
 set on a tub or on the floor next to the fur- 
 nace to keep warm. 
 
 Now place in another keltle ten pounds of 
 sugar, one teaspoonful cream-of-tartar and two 
 quarts water. Set on the fire and stir until it 
 
 Washing sugar from sides of Kettle 
 
WM. M. BELL'S "PILOT' 
 
 19 
 
 is all dissolved and then remove the paddle 
 and when the batch starts to boil take a wet 
 scrub-brush and wash off the sides of the ket- 
 tle between the surface of the batch and the 
 edge of the kettle. After you have washed all 
 the sugar off good, place a wooden or steel 
 cover on the kettle and allow to steam for 
 about 5 minutes. 
 
 Remove cover from the batch and place ther- 
 mom enter in. 
 
 Steaming Batch 
 
 Cook to 335 degrees and pour out on a nice 
 clean, greased, slab. Turn the edges in. a min- 
 ute or so after pouring out and continue to do 
 so until you can move it to a portion of the 
 slab which has no grease on it. Put your 
 
20 W M. M. BELL'S "PILOT" 
 
 gloves on and knead up well and when stiff 
 enough to pull, place on the hook and while 
 you are pulling it flavor with a few drops of 
 rose extract and continue to pull until very 
 glossy, then start twisting the batch as it 
 hangs on the hook, twist the batch until a yard 
 or so from the hook and fold over and twist 
 again. After doing this about 3 times remove 
 from the hook and place on the spinning table 
 and knead up well as a person would a batch 
 of bread. Light your table furnace, place 
 batch in front of it and flatten out so as the 
 batch is about 12 or 15 inches wide. Flatten 
 out the edges on the long sides. Take a hand- 
 ful of starch and place it on one corner of the 
 slab and remove the cocoanut batch from the 
 kettle and place it on the slab where you have 
 the starch, form it into a roll about 2 inches 
 shorter than you have the jacket and place 
 it in the center of the batch, lengthwise. With 
 a damp cloth, which you have handy, dampen 
 one edge of the batch and on folding the jacket 
 over the center see that the side or edge you 
 have dampened is on the outside. Fold in the 
 ends good and tight and roll. While rolling 
 make one end smaller than the other and when 
 you have rolled it nice and round set up on 
 the large end and with both hands form into 
 a sort of indian-club shape, then lay it down 
 and pull out across the butter-cup cutter or if 
 the part between the cutter and the table- 
 furnace gets too cool before you cut it, pull 
 out the strip and cut in lengths long enough to 
 suit the cutter. 
 
WM. M. BELL'S "PILOT" 21 
 
 There is quite a trick in keeping your batch 
 just right in front of the furnace, if it chills 
 the jacket will crack and if it is too soft the 
 goo$s will not shine. . 
 
 It is also quite important that you should 
 have your. center the proper heat, if too hot it 
 will kill the gloss on the jacket and crack it. 
 One man should take care of the jacket and 
 another watch out for the center for if the 
 man handling the jacket touches the center his 
 gloves will become sticky and spoil the finish 
 on the buttercups. 
 
 It is very easy to become discouraged in 
 learning to make butter-cups, so persevere, as 
 experience is the only teacher. 
 
 Cream Slab. 
 
 There are many varieties of cream slabs, con- 
 crete, stone, marble, sheet iron, steel and prob- 
 ably others any of which are good if a man 
 gets used to them. Sometimes a good man 
 will spoil half a dozen batches getting accus- 
 tomed to a new slab. 
 
 If your slab is perfectly smooth your cream 
 needs less doctoring and can be creamed warm- 
 er than in the case of a rough slab, as the 
 roughness of the slab will hasten the grain in 
 the sugar. 
 
 You should be extremely careful as to the 
 cleanliness of your slab before pouring a batch 
 of cream on it as well as to see that it is al- 
 ways well sprinkled. 
 
22 
 
 WM. M. BELL'S "PILOT' 
 
 Creaming Fondant. 
 
 After a batch of cream is on the slab and 
 ready to beat, creaming it is accomplished by 
 using a spatula or creaming scraper, obtainable 
 at most all supply houses. 
 
 The tool has about a four-foot handle and a 
 blade on the end about 6 by 4 inches which is 
 usually made of steel. 
 
 You handle the tool referred to much in the 
 
 Creaming Fondnnt 
 
 same manner as you would a shovel, vigorously 
 working the batch back and forth, turning it 
 over with each stroke so as to fold the outside 
 edges into the batch. First beat on one side, 
 then on the other, keeping the batch from the 
 sides of the slab. 
 
 The batch will appear cloudy when the grain 
 first appears and by continuing the beating 
 will finally form in a hard mass which can be 
 
WM. M. BELL'S "PILOT" 23 
 
 Batch of fondant after creaming 
 
 softened up by kneading with the hands or 
 allowing to set for an hour or so with a damp 
 cloth over it which causes it to sweat and mel- 
 low up. 
 
 Vanilla. 
 To a ten-pound piece of cream add 1 tea- 
 spoonful best vanilla and work in well. 
 
 Cocoanut. 
 
 To a ten-pound piece* of cream add 1 tea- 
 spoonful best vanilla and 1 pound maccaroon 
 cocoanut. 
 
 Nut. 
 
 To a ten-pound piece of cream add 1 tea- 
 spoonful vanilla and one pound of chopped 
 nuts of any kind, according to market and 
 taste. 
 
24 WM. M. BELL'S "PILOT" 
 
 Nugats. 
 
 Mix ground walnuts with the chocolate and 
 dip vanilla cream in it. 
 
 Lemon. 
 
 Add the grated rind of two lemons to ten 
 pounds of cream together with one teaspoonful 
 of extract of lemon. 
 
 Orange. 
 
 Add the grated rind of one orange to ten 
 pounds of cream together with one teaspoonful 
 of extract of orange. 
 
 Raspberry. 
 
 Use one-half pound of thick raspberry jam 
 to ten pounds of cream together with one tea- 
 spoonful raspberry extract. 
 
 Strawberry. 
 
 Use one-half pound of thick strawberry jam 
 to ten pounds of cream together with one tea- 
 spoonful of strawberry extract. 
 
 Butter. 
 
 To ten pounds of cream add 1 pound of the 
 very best creamery butter and one teaspoon- 
 full vanilla. After kneeding the butter in, 
 set in the ice-box or a cool place for a short 
 while. 
 
 Maples. 
 
 To ten pounds of cream add one teaspoon- 
 full maple extract and a small quantity of 
 burnt sugar (about a teaspoonful). 
 
WM. M. BELL'S "PILOT' 
 
 25 
 
 Coffee. 
 
 To ten pounds of cream add two teaspoon- 
 fuls coffee extract. 
 
 Roman Punch. 
 
 To ten pounds of cream add one teaspoonful 
 Roman Punch extract and color a very deli- 
 cate pink. 
 
 Almond. 
 
 To ten pounds of cream add one pound fine- 
 ly chopped almonds and one-half teaspoonful 
 of almond extract or a couple of drops of 
 non-poisonous oil of Bitter Almond. 
 
 EGG HAND-ROLL CREAM 
 
 Place in kettle. 
 20 lbs. white sugar. 
 
 2 teaspoonfuls cream-of -tartar. 
 
 3 qts. water. 
 
 Set on fire and stir. 
 
 When batch comes to a boil remove paddle 
 and with a wet scrub-brush wash off the in- 
 side of the kettle between the surface of the 
 batch and the edsre of the kettle. 
 
 Rolling: Creams for dipping- 
 
26 WM. M. BELL'S "PILOT" .__ 
 
 Place wooden or steel cover on kettle and 
 allow to steam for 2 or 3 minutes. 
 
 Remove cover and place thermometer in 
 batch, cook to 242 degrees and pour on damp 
 slab. 
 
 When hike warm place on it the well beaten 
 whites of 12 eggs and cream. 
 
 When creamed cut into four or five pieces, 
 flavor to suit and dip in bitter-sweet coating. 
 
 HAND-ROLL CREAM NO. 1. 
 
 40 lbs. sugar. 
 6 qts. water. 
 2 large teaspoonfuls cream of tartar. 
 
 When batch comes to a boil skim off all for- 
 eign substance which forms on top and place 
 tin or wooden cover on and allow to boil for 
 5 minutes. 
 
 Remove cover and with a damp sponge or 
 scrub brush wash off the inside of kettle be- 
 tween the surface of the batch and the edge of 
 iUe kettle. 
 
 Place thermometer in batch and cook to 242° 
 and pour on damp slab. 
 
 When quite cool place 6 lbs. glucose on batch 
 and cream. 
 
 Cut in 2 or 3 pieces and flavor and dip in 
 bitter-sweet chocolate. 
 
 HAND-ROLL CREAM NO. 2. 
 
 Place in a bright copper kettle 
 20 lbs. A jugar. 
 1 gal. water. 
 1 teaspoonful cream of tartar. 
 
WM. M. BELL'S "PILOT' 
 
 When batch conies to boil skim off all for- 
 mation gathering on surface and cover with a 
 wooden or steel cover and allow to steam for 
 5 minutes. Eemove cover and wash down sides 
 of kettle and place thermometer in. Cook to 
 244° and pour on damp slab. When cool place 
 on the batch. 
 
 14 lb. glucose. 
 
 !/4 lb. melted marshmallows. 
 3 oz. glycerine. 
 5 whites of eggs, beaten stiff. 
 Beat to a cream, flavor to suit, and roll out 
 to be dipped in bitter-sweet, or milk coating. 
 
 MAPLE NUT CREAMS. 
 Hand Rolls. 
 
 Place in kettle 
 
 10 lbs. white sugar. 
 10 lbs. yellow sugar (No. 14).* 
 3 qts. water. 
 
 1 teaspoonful cream-of-tartar. 
 Set on the fire and stir up. When it comes 
 to a boil remove paddle from batch and cover 
 with a wooden or steel cover for 2 or 3 min- 
 utes. 
 
 Remove cover and with a damp scrub-brush 
 wash the sugar from the sides of the kettle. 
 Place the thermometer in and cook to 242 de- 
 grees, pour on damp slab. When hike warm 
 
 *No. 14 Yellow Sugar, designates the grade 
 and color. 
 
28 WM. M. BELL'S "PILOT" 
 
 place one teaspoonful salt on batch together 
 with about one ounce of vanilla and creai%"up. 
 Roll out in small balls and press a small piece 
 of English walnut on each ball. 
 Dip in bitter-sweet coating. 
 
 SAN FRANCISCO CREAM. 
 Hand-Rolls. 
 
 Place in kettle 
 20 lbs. A sugar. 
 % teaspoonfuls acitic acid. 
 1 gal. water. 
 When batch boils skim oft' surface forma 
 tion, wash down sides and steam for 5 minutes. 
 Cook to 242 degrees and add 2 ounzes gly- 
 cerine, remove and pour on damp slab. When 
 cool, place on batch the whites of 16 eggs, 
 whipped stiff, and commence creaming. 
 
 When batch is almost up, add to it, y 2 tea- 
 spoonful Salasitic Acid, dissolved in 1 tea- 
 spoonful alcohol, and finish creaming. Flavor 
 to suit and roll into small balls to be dipped in 
 bitter-sweet coating. 
 
 In some localities the use of salasitic acid is 
 unlawful. 
 
 MINCE MEAT CREAMS. 
 Hand-Rolls. 
 Place in a clean copper kettle 
 20 lbs. sugar. 
 3 qts. water. 
 iy 2 teaspoonfuls cream-of -tartar. 
 Take two pounds of dry mincemeat and run 
 through your grinder or mill. 
 
 Add the mincemeat to the batch and set on 
 
WM. M. BELL'S "PILOT" 29 
 
 fire and stir up. When it starts to boil remove 
 paddle and cover with a wooden or steel cov- 
 er and allow to steam for 2 or 3 minutes. 
 
 Remove cover and place thermometer in 
 batch and cook to 242 degrees and pour on 
 damp slab. 
 
 When hike-warm pour 2 ounces good brandy 
 on top of batch and cream. 
 
 Roll in small balls and dip in sweet choco- 
 late. 
 
 STRAIGHT MAPLE CREAM. 
 Hand Rolls. 
 Place in kettle 
 
 10 lbs. white sugar. 
 10 lbs. Canadian maple sugar. 
 1 teaspoonful cream-of-tartar. 
 3 qts. water. 
 Set on fire and stir. 
 
 When it comes to a boil remove paddle and 
 wash the sugar from the sides of the kettle 
 with a wet scrub-brush. Set wooden or steel 
 cover on and allow to steam for 2 or 3 min- 
 utes. 
 
 Remove cover, place thermometer in batch, 
 cook to 242 degrees and pour on damp slab. 
 Cream when hike-warm, roll into small balls 
 and dip in bitter-sweet coating. 
 
 HONEY CREAM. 
 Hand Rolls. 
 
 Place in kettle 
 5 lbs. honey. 
 15 lbs. white sugar. 3 qts. water. 
 
 Set on fire and stir. 
 
30 
 
 WM. M. BELL'S "PILOT" 
 
 When batch boils remove paddle and with 
 a damp scrub-brush wash the sugar from the 
 sides of the kettle. 
 
 Place wooden or steel cover on kettle and 
 allow to steam for 2 or 3 minutes. 
 
 Remove cover, place thermometer in batch, 
 cook to 240 degrees and pour on damp slab. 
 
 Cream when luke-warm, roll into small balls 
 and dip in bitter-sweet coating. 
 Starch Work. 
 
 It is policy to have a little room built sepa- 
 rate in one corner of the shop for your starch 
 work. The starch-room must be free from 
 dampness. 
 
 Starch-boards can be bought of any sup- 
 ply house, they are about 18 by 36 inches and 
 about an inch and a quarter deep with one 
 inch legs. 
 
 Corner of a starch room, showing trays ready for impressions 
 
WM. M. BELL'S "PILOT" 31 
 
 The starch-room should be large enough to 
 handle about 16 or 18 such boards. 
 
 Build a trough in the room large enough 
 to hold about 200 lbs. starch and a table con- 
 nected with the top of the bin long enough 
 and wide enough to hold at least two boards, 
 then you can pile the others on top of these. 
 When filling your boards mix the starch thor- 
 oughly with a cluster of wire, such as an egg 
 whip and scoop starch into the boards until 
 full. Then by scraping a stick over the top 
 of the boards they are leveled off nicely and 
 ready for the impressions. 
 
 Starch moulds can be bought of most any 
 supply house. 
 
 In placing the moulds on a stick to make im- 
 pressions with, place them on to fit your fun- 
 nel, if you use a 5, 6 or 8-nose funnel, place 
 the moulds on accordingly. 
 
 Use sealing wax, glue or glucose mixed with 
 starch to a paste in sticking moulds on. Press 
 the moulds into the starch gently and tap 
 with your finger before lifting. You can make 
 the moulds as close together as you see fit. 
 After running the cream in the mould allow 
 to remain until set (usually over night) and 
 remove by running a seive or screen under 
 them and lifting out. Shake off and brush or 
 blow off starch before dipping. A screen for 
 this purpose may be had at supply houses. 
 
 When melting cream the best way to tell 
 whether it is hot enough or not is by allow- 
 ing it to set a moment after it is thin and when 
 a scum forms on the surface remove from the 
 fire. After a little experience you can tell 
 at a glance when the batch is ready. 
 
32 WM. M. BELL'S "PILOT" 
 
 If you are running an assortment out of one 
 batch it is possible to flavor all out of the same 
 pan, first, flavor vanilla and fill your vanilla 
 form, then flavor lemon and run your lemon 
 forms, next flavor pineapple and run them, 
 then flavor strawberry and run, and last of 
 all flavor maple, color brown and run them. 
 
 STARCH CREAM. 
 
 Place in kettle 
 25 lbs, sugar. 
 5 lbs. glucose. 
 3 qts. water. 
 Set on fire and stir up. 
 
 When batch starts to boil remove paddle 
 and place cover on kettle. 
 
 Allow to steam for about 2 minutes, remove 
 cover and place thermometer in batch. 
 
 Cook to 240 degrees and pour on damp slab. 
 Cream when hike-warm. 
 Place in kettle 
 4 lbs. sugar. 
 2 lbs. glucose. 
 1 qt. water. 
 Set on fire and cook to 242 degrees and set 
 on tub. 
 
 Add to it 5 ounces sheet gelatine dissolved 
 in 1 pint water and beat with an egg, whip 
 until quite stiff. 
 
 When the cream is all melted for the starch 
 add the marshmallow batch and mix thorough- 
 ly. This makes a fine center. 
 
WM. M. BELL'S "PILOT" 33 
 
 STARCH CREAM No. 2. 
 
 Place in kettle 
 25 lbs. sugar. 
 
 5 lbs. glucose. 
 3 qts. water. 
 
 Cook to 240 degrees and pour on damp slab. 
 Cream when luke-warm and when melting 
 for starch add about 5 lbs. glucose and mix in 
 well. 
 
 STARCH CREAM No. 3. 
 30 lbs. sugar. 
 
 6 qts. water. 
 
 Cook to 242 degrees, remove from fire and 
 add 10 lbs. glucose, mix in very carefully to 
 keep from graining batch too soon and pour 
 on damp slab. 
 
 Cream when luke-warm and when melting 
 for starch, add 5 lbs. glucose and mix in thor- 
 oughly. 
 
 GLYCERINE CREAM. 
 
 Place in clean, copper kettle 
 20 lbs. sugar. 
 1 gal. water. 
 
 When it comes to a boil skim off top and 
 place cover on and allow to steam for 5 or 10 
 minutes 
 
 Remove cover and with a damp sponge or 
 scrub-brush wash off the inside of the kettle 
 between the surface of the batch and the edge 
 of the kettle. 
 
 Place thermometer in and cook to 248 de- 
 grees. 
 
 Add enough glycerine to the batch to re- 
 
34 
 
 WM. M. BELL'S "PILOT" 
 
 duce it to 244 degrees, then remove from fire 
 and ponr on damp slab. 
 
 When cool cream up and use for patties, 
 bon-bons, etc. 
 
 CREAM PATTIES. 
 
 Place in a pan or double boiler about 4 
 pounds Patti-Cream and place over steam or 
 Doiling water and stir until all dissolved and 
 a crust-like ice forms on the surface. 
 
 Proper way of holding funne 
 
 running ('ream Patties 
 
 Remove from the fire and take your pattie 
 funnel (with stick to fit the hole) and hold 
 over fire until warm. 
 
 Flavor cream, place in funnel and drop 
 patties out on wax paper, laying on trays or 
 spinning tabl^. 
 
 After they have set firmly, run a large knife 
 under the paper to keep from sticking to 
 wood, pick patties up and place on edge in 
 pans. 
 
WM. M. BELL'S "PILOT" 35 
 
 If the cream is too thick after being melted 
 add enough water to thin to the proper con- 
 sistency. 
 
 If your cream is too hot the patties will 
 spot and if not hot enough they will stick to- 
 gether. 
 
 Never lay paper on a cool slab as this will 
 also spot them. 
 
 Make your patties in pale tints, except the 
 chocolate. 
 
 COLORS AND FLAVORS FOR PATTIES. 
 
 White — Peppermint. 
 Pink — Wintergreen. 
 Maple — Maple. 
 Chocolate — Chocolate. 
 Green — Pistachio . 
 Lavender — Violet. 
 Red — Cinnimon. 
 Blue — Heliotrope. 
 Yellow — Lemon. 
 Orange — Orange. 
 
 VARIEGATED PATTIES. 
 
 Melt cream ready to run and flavor to suit. 
 
 For red, white and blue patties, take your 
 funnel and with your finger draw a streak 
 of red color up the inside of funnel from top 
 to bottom on one side and on the opposite 
 side make a streak of blue. Pour cream in 
 the funnel and run out as usual. 
 
 For green and white variegated patties 
 make two streaks of green color. 
 
36 WM. M. BELL'S "PILOT' 
 
 BON-BON DIPPING. 
 
 Place in a double boiler three or four pounds 
 of bon-bon cream and melt until a slight 
 crust forms on the surface when you allow it 
 to set for a moment. 
 
 Remove from fire and place one center at a 
 time in the cream and fish out with a bon-bon 
 fork. Place on wax paper and mark as de- 
 sired. Do not allow your cream to become too 
 hot. 
 
 Nice centers for high-class retail trade are 
 pineapple fritters cut in small points, nice 
 large French cherries, marshmallows, all kinds 
 of nuts, fruit paste and cream centers if you 
 desire. 
 
 Make your bon-bons very pale in color. 
 
 Use flavors such as vanilla, rose, violet, pis- 
 tachio, heliotrope. Dip brazils in maple cream. 
 
 STOCK FONDANT. 
 
 Take 
 20 lbs. A sugar. 
 3 qts. cold water. 
 1 teaspoonful cream-of-tartar. 
 
 Place all in bright, copper kettle. 
 
 Stir until well mixed and when the mixture 
 comes to a boil skim the formation from the 
 surface, wash off the inside of the kettle be- 
 tween the surface of the batch and the edge of 
 the kettle, and cover over with a wooden or 
 steel cover. Allow to steam for 5 minues and 
 remove cover. Place thermometer in batch 
 and cook to 242 degrees, pour on well-sprink- 
 
WM. M. BELL'S "PILOT" 
 
 led slab and allow to remain for about 5 min- 
 utes and then sprinkle surface of batch with 
 cold water. 
 
 When the batch is thoroughly cold cream up 
 as other creams. 
 
 Place in crock or tub and cover with damp 
 cloth. 
 
 Use this cream for bon-bon centers, grain- 
 ing batches, etc. 
 
 GELATINE FONDANT. 
 
 20 lbs. A sugar. 
 3 qts. water. 
 1 tablespoonful cream-of-tartar. 
 
 Place all in a kettle and stir until thorough- 
 ly mixed. 
 
 When mixture comes to a boil skim off all 
 formation coming to the surface. 
 
 With a wet sponge or scrub-brush wash off 
 the inside of the kettle between the surface 
 of the batch and edge of the kettle. Cover 
 over with wooden or steel kettle cover and al- 
 low to steam for 5 minutes. 
 
 Remove cover and place thermometer in 
 batch. Cook to 244 degrees and set off on bar- 
 rel. 
 
 Have 2 sheets of gelatine, previously soak- 
 ed (until slimy), squeeze water out of it, drop 
 into the batch and allow your batch to set 
 for just about one minute to allow the gel- 
 atine to become mixed without stirring it. 
 
 Pour on damp slab and cream when cold. 
 Use for patties, bon-bons, etc. 
 
38 WM. M. BELL'S "PILOT" 
 
 PLAIN PATTIE FONDANT. 
 
 Place in a bright, clean copper kettle 20 lbs. 
 A sugar and 1 gal. water, set on furnace and 
 stir a few minutes until sugar and water are 
 thoroughly mixed and when it starts to boil 
 skim off all formation on surface of batch and 
 take a damp sponge or scrub-brush and wash 
 off the inside of the kettle between surface of 
 the batch and the edge of kettle. Cover with 
 a wooden or steel cover and allow to steam for 
 about 5 minutes. Remove cover and place 
 thermometer in batch. Cook to 245 degrees 
 and very carefully pour on a well-sprinkled 
 slab. Allow to remain about 5 minutes with- 
 out disturbing and then sprinkle lightly with 
 cold water. Let set until partially cold and 
 cream. 
 
 Place in crock or tub and keep covered with 
 a damp cloth. This is the finest cream for 
 patties and split bon-bons that I have ever 
 come in contact with. When running patties 
 with it get cream good and hot and your pat- 
 ties will shine like they were varnished and 
 they will never stick together. 
 
 PATTIE FONDANT. 
 
 Place in kettle 
 50 lbs. A sugar. 
 2 gal. water. 
 1 teaspoonful boric acid. 
 
 When batch comes to a boil skim off all 
 formation on surface, wash down sides and 
 cover over with a wooden or steel cover and 
 allow to steam for 5 or 10 minutes. 
 
WM. M. BELL'S "PIL OT" 39 
 
 Remove cover and cook to 236 degrees and 
 add 2 ounces starch dissolved in a tumbler of 
 water and cook to 246 degrees. 
 
 Set off and add 4 sheets of gelatine (pre- 
 viously soaked in cold water until they are 
 soft or slimy). 
 
 Pour on damp slab and cream when cold. 
 
 Use for cream patties, bon-bons, etc. 
 
 NOTICE ON SCRAP. 
 
 When making candy of scrap do not become 
 discouraged on your first attempt as it is im- 
 possible for me to regulate the scrap you use 
 and if you use too much glucose or not enough 
 the result may be passable, but not up to stand 
 ard. In working scrap it takes more brain s 
 than in any other branch of the business. 
 
 It is policy to keep your different kinds of 
 scrap separate, such as cream scrap, caramels, 
 hard goods and so on and try to keep the 
 light and dark scrap separate also. 
 
 Don't allow any acid goods, such as acid 
 drops, etc., to become mixed with the other 
 scrap, it is policy to throw it out. Do not 
 cook any quantity of marshmellows with scrap, 
 they make the batch tough and gummy. 
 SCRAP FONDANT. 
 
 Place any quantity of cream scrap in a 
 kettle with enough water to dissolve. Not too 
 much glucose candy. 
 
 Boil until all is dissolved, and strain. 
 
 Boil to 243 degrees and pour on cream slab. 
 
 Cream quite warm and when it hardens 
 place in bucket and cover with damp cloth 
 for stock. 
 
40 WM. M. BELL'S "PILOT" 
 
 SCRAP CENTERS. 
 
 Take any quantity of scrap fondant aud 
 place in pan over steam and melt until quit^ 
 hot. 
 
 Remove all from lire and add vanilla flavo" 
 and ground nutmeg. 
 
 Run into any mould in starch and dip m 
 sweet chocolate. 
 
 CHOCOLATE ALMOND EGG NOUGAT. 
 
 Place 25 lbs. mixed scrap in a kettle with 
 enough water to dissolve or about 3 qts., vhen 
 all is melted strain. Cook to 250 degrees and 
 pour half over the well beaten whites >f 18 
 eggs. Add 3 ounces cocoa butter. Cook the 
 other half of batch to 260 degrees and pour 
 into the eggs. Test batch in cold water and 
 see if you have a stiff ball, such as a caramel 
 test. If too hard add water and vanilla to 
 reduce. If not hard enough place over ash fire 
 or steam bath and cook to caramel test. 
 
 Add to it 3 or 4 lbs. of scrap fondant and 
 work in smooth, when quite thick add 2 table- 
 spoonfuls nutmeg, vanila flavor and 1 lb. 
 shaved chocolate, and 2 lbs. Valencia almonds. 
 
 Pour in wafer lined box and cut next day iu 
 5-cent slices about 2x4x^ inches. 
 
 CHOCOLATE COCOANUT FUDGE BASIS. 
 
 Place in kettle 
 
 25 lbs. mixed scrap. 
 Water to dissolve and boil until all is melt- 
 ed, and strain. 
 
 Cook to 248 degrees and set on tub and grain 
 
WM M. BELL'S "PILOT" 41 
 
 off by stirring and rubbing on the sides of the 
 kettle with your paddle. 
 
 Add cocoa and vanilla to flavor and some 
 burnt sugar to color real dark, if necessary. 
 
 When batch is quite thick add 5 lbs. of scrap 
 fondant and work in smooth. Add 2 lbs. chip 
 cocoanut and pour in paper lined starch tray 
 arid let set over night. 
 
 Turn out and cut in 2x4 bars to be sold at 
 5 cents each. 
 
 CORN MEAL NOUGATS. 
 15 lbs. mixed scrap. 
 3 qts. water. 
 Boil until all is dissolved, and strain. 
 Cook to 246 degrees or 248 degrees and add 
 2 ounces cocoa butter. 
 
 Remove from fire and add 10 lbs. corn meal 
 and all the macaroon cocoanut it will take. 
 Flavor with ground nutmeg and vanilla. 
 Roll out thin on greased slab about like 
 nougat and cut in small pieces to dip in sweet 
 coating. 
 
 SCRAP FUDGE. 
 Place in kettle. 
 25 lbs. mostly cream scrap. 
 Water to dissolve. 
 Melt and strain into another kettle. 
 Cook most of the water out or to about 236 
 or 238 degrees and add one-half gal. condensed 
 milk. Beil down again and add 1 qt. con- 
 densed milk. Boil down again and add an- 
 other quart of condensed milk and cook to 
 245 degrees or firm ball. Set off and stir un- 
 
42^ WM. M. BELL'S "PILOT" 
 
 til quite thick and pour in paper-lined starch 
 trays. When cold mark in 1-inch squares. 
 Shellac top if desired. 
 
 NEW ENGLAND PLUM PUDDING— SCRAP. 
 
 Melt 10 lbs. scrap fondant in a pan over 
 hot water until quite hot. 
 
 Set pan out of hot water and add to it 
 2 teaspoonfuls ground nutmeg. 
 Y 2 teaspoonful Roman punch flavor, 
 or 
 
 One ounce brandy, 
 2 lb. currants. 
 1 lb. raisins. 
 
 1 lb. almonds. 
 
 Stir until good and thick and place in box 
 or tray lined with wax paper and let set un- 
 til cool. 
 
 Turn out, pull off wax paper and cut in bars 
 iy 2 x.3 inches and as long as the box or tray 
 is wide. Ice with white cream as a person 
 would a cake and slice about y% or l / 2 inch 
 thick for 5-cent sellers. 
 
 This is a good piece, try it. 
 
 CHOCOLATE WALNUT SLICE. 
 
 Place in kettle 
 10 lbs. scrap (taffy, caramels, etc.). 
 
 2 qts. water. 
 
 Set on fire and stir until dissolved. Strain. 
 
 Set on fire and cook to soft ball or about 
 240 degrees (stirring constantly), then add 1 
 qt. cream and cook to about 256 or 258 de- 
 grees or a good crack. Set off and add cocoa 
 to flavor and color and a little vanilla. 
 
WM. M. BELL'S "PILOT" 43 
 
 Pour on greased slab and sprinkle over it 
 about 1 or l 1 /^ lbs. English walnut pieces and 
 fold in edges. 
 
 Knead up good and when quite stiff fo;?m 
 into a roll about 3 inches thick and roll ui til 
 almost cold. 
 
 Now, with a good sharp knife cut oft in 
 slices one-half inch thick and wrap in wax 
 paper to be sold for 5 cents. 
 
 It is quite a trick to cut these and takes a 
 little practice. 
 
 SCRAP FUDGE No. 2. 
 
 Place in kettle 
 10 lbs. scrap (part chocolates). 
 2 lbs. caramel paste. 
 1 qt. cream. 
 
 Stir continuously and cook to 242 degrees. 
 
 Set on tub and add 6 lbs. fondant, work 
 smooth and pour on wax paper between iron 
 bars and spread out one-half inch thick. 
 
 Let set over night and mark in one-inch 
 squares for counter. 
 
 FRITTER RINGS. 
 
 Have your tinner make you a couple of rings 
 (out of extra heavy tin) 4 inches in diameter 
 and one-half inch in height. Have a wire loop 
 soldered on each ring to act as a handle. 
 
 Use these for all glaca nut fritters, recipes 
 for which you will find on looking through 
 book. 
 
44 WM. M. BELL'S "PILOT" 
 
 PECAN FRITTERS. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 
 Set on furnace and mix, with paddle. 
 
 When mixture starts to boil place ther- 
 mometer in and cook to 300 degrees. 
 
 It is unnecessary to stir batch the entire 
 time. 
 
 When batch is 300 degrees remove ther- 
 mometer and add 4 lbs. pecan halves, or pieces 
 and a tablespoonful of salt. 
 
 Stir until thoroughly mixed and dump in a 
 mass on a well greased slab. 
 
 It will enable you to handle batch more free- 
 ly if you have an old pair of gloves handy to 
 put on when manipulating. Keep turning your 
 batch over every few minutes to prevent candy 
 from running through the nuts onto the slab. 
 
 With your scrapper cut off a piece of the 
 batch about the size of a peach and place in 
 fritter ring and with the tops of the fingers 
 spread out to fill ring and shove back on slab 
 out of your way, lift ring from it, cut off an- 
 other piece and manipulate in same manner. 
 
 You will have to work fast on this batch to 
 keep it from getting too cool. When they are 
 cold wrap in thin wax paper and stack in 
 pans on edge. 
 
WM. M. BELL'S "PILOT" 
 
 45 
 
 Sell for 10 cents apiece. 
 
 This batch should make about 40 fritters. 
 
 ■..■ : 
 
 
 V ->^ 
 
 Making fritters— Using fritter ring 
 
 WALNUT FRITTERS. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 
 Set on furnace and mix with paddle. 
 
 When mixture starts to boil place thermom- 
 eter in and cook to 300 degrees. 
 
 It is unnecessary to stir batch the entire 
 time. 
 
 When batch has reached 300 degrees remove 
 thermometer and add 4 lbs. walnut pieces and 
 a tablespoonful salt. 
 
46 W M. M. BELL'S "PILOT " 
 
 Stir until thoroughly mixed and dump in a 
 mass on a well-greased slab. 
 
 Manipulate in same manner as pecan frit- 
 ters. 
 
 Sell for 10 cents apiece. 
 
 This size batch should make about forty 
 fritters. 
 
 CACHEW NUT FRITTERS. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 
 Set on furnace and mix with paddle. 
 
 When mixture starts to boil place thermom- 
 eter in and cook to 280 degrees. 
 
 When the thermometer registers 280 degrees 
 remove it from batch and add to the batch 5 
 lbs. cachew nuts and 1 tablespoonful salt. 
 
 Stir from the sides of the kettle (to prevent 
 breaking nuts) and cook until the nuts run 
 or seem to slip from the paddle. It will take 
 5 minutes cooking after adding nuts. 
 
 Dump the batch in a mass on a well-greased 
 slab and turn over and over for a few minutes 
 before you start to make fritters out of it. 
 
 When the sugar and nuts are thoroughly 
 mixed start to manipulate in the same manner 
 as pecan fritters. 
 
 Sell for 10 cents apiece. 
 
 This batch should make about forty-eight 
 fritters. 
 
WM. M. BELL'S "PILOT" 47 
 
 ALMOND FRITTERS. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 
 Set on furnace and mix with paddle. 
 
 When mixture starts to boil place thermom- 
 eter in. 
 
 When thermometer registers 240 degrees re- 
 move it from batch and add 5 lbs. Valencia 
 almonds and 2 tablespoonfuls of salt. 
 
 Shut down your fire a trifle and stir batch 
 from the sides of the kettle to prevent break- 
 ing the nuts. 
 
 Stir and cook until the nuts are through 
 cracking and the batch starts to smoke. 
 
 Remove from furnace and pour into a large 
 sieve set on iron caramel bars over a well- 
 greased slab. 
 
 Allow to strain for 3 or 4 minutes and take 
 sieve with your gloved hands and turn upside 
 down on the slab and let the almonds fall 
 out. With your scraper remove all the nuts 
 that adhere to the sides of the seive. 
 
 Take the candy that has strained off and 
 turn up and add to scrap to be used in mak- 
 ing caramels, taffy, etc. 
 
 Make your almonds into fritters the same as 
 you would pecan fritters being more careful 
 not to break the nuts. 
 
 Sell for 10 cents apiece. 
 
 This batch should make about forty-eight 
 fritters. 
 
48 WM. M. BELL'S "PILOT' 
 
 BLANCHED ALMOND FRITTERS. 
 
 Blanch 5 lbs. Valencia almonds by scalding 
 in hot water for about 5 minutes (do not let 
 water boil) and then running cold water over 
 them until cooled off thoroughly. Drain water 
 off and by pressing between the index finger 
 and thumb the skin of the almond will slip oft- 
 very easily. When all are done place behind 
 furnace until dry. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 Set on furnace and mix with paddle. 
 
 When mixture starts to boil place thermom- 
 eter in. 
 
 When thermometer registers 280 degrees re- 
 move it, and add 5 lbs. blanched almonds with 
 2 tablespoonfuls salt. 
 
 Stir from the sides of the kettle and when 
 the nuts and candy are thoroughly assimilated 
 remove from furnace and dump it in a mass 
 on a well-greased slab. 
 
 Manipulate in same manner as pecan frit- 
 ters. 
 
 Sell for 10 cents apiece. 
 
 This batch should make about forty-eight 
 fritters. 
 
WM. M. BELL'S "PILOT" 49 
 
 BRAZIL FRITTERS. 
 
 Place in copper kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 
 2 oz. of any good grease 
 1 qt. water. 
 
 Set on furnace and mix, with paddle. 
 
 When mixture starts to boil place thermom- 
 eter in. 
 
 When thermometer registers 300 degrees re- 
 move it and add 4 lbs. Brazil pieces with 2 
 tablespoonfuls salt and one-half teaspoonful 
 extract lemon. Mix well and dump in a mass 
 on a well-greased slab. 
 
 Manipulate in same manner as pecan frit- 
 ters. 
 
 Sell at 10 cents apiece. 
 
 This batch should make about forty fritters. 
 
 BLACK WALNUT FRITTERS. 
 
 Make as pecan fritters, substituting black 
 walnuts for pecans. 
 
 PIGNOLIA NUT FRITTERS. 
 
 Make as pecan fritters, substituting Pignolia 
 nuts for pecans and adding one-half teaspoon- 
 ful lemon extract with salt and nuts. 
 
 MIXED NUT FRITTERS. 
 
 Make as pecan fritters, substituting all kinds 
 of nuts that you may have in the shop in place 
 of pecans. 
 
50 WM. M. BELL'S "PILOT" 
 
 NUT BARS. 
 
 Make all varieties in same manner as frit- 
 ters only mould on a well-greased slab between 
 iron bars, using large rolling pin to spread the 
 batch, about one-half inch thick. 
 
 Cut in pieces about 5x2 inches and sell at 
 10 cents each 
 
 No. 1. "OH, JOY" FUDGE. 
 This is without a doubt the finest fudge I 
 know of. 
 
 Place in a bright kettle 
 4 lbs. A sugar. 
 1 lb. No. 14 yellow sugar. 
 Yi lb. butter. 
 
 1 lb. bitter chocolate (shaved). 
 
 2 oz. molasses. 
 y 2 gal. cream. 
 
 Stir continuously and cook to a very soft 
 ball or about 238 degrees. 
 
 Set on a tub and stir briskly until very thick 
 like putty. 
 
 Set on furnace again and stir until you 
 have thinned it down again, and pour between 
 iron bars onto wax paper (laid on slab) and 
 spread out one-half inch thick. 
 
 This will fill a space about 14x30 inches. 
 
 When set, mark into one-inch square and 
 break off for store. 
 
 This fudge will stay fresh for months. Try 
 it. 
 
 "OH, JOY" NUT FUDGE. 
 
 Make batch of No. 1 "Oh, Joy" Fudge and 
 when ready to pour stir into it three-quarter 
 pounds broken walnuts and finish. 
 
WM. M. BELL'S "PILOT" 51 
 
 VASSAR FUDGE. 
 
 Place in a bright kettle 
 5 lbs. A sugar. 
 114 lbs. bitter chocolate. 
 y 2 gal. cream. 
 Stir continuously and cook to 238 degrees 
 or a very soft ball. 
 
 Set on tub and stir briskly. 
 When it starts to thicken pour out. onto 
 wax paper, laid on slab, between iron bars, 
 and spread out about one-half inch thick. 
 Set bars 12x30 inches. 
 
 When cold mark into one-inch squares and 
 break apart for store. 
 
 No. 2. FUDGE. 
 
 Place in kettle 
 5 lbs. A sugar. 
 2 lbs. glucose. 
 10 oz. best cocoa. 
 Y± lb. butter. 
 y 2 gal. cream. 
 Stir continuously and cook to a soft ball or 
 237 or 238 degrees. 
 
 Set on tub and add three lbs. fondant and 
 work perfectly smooth by stirring and mash- 
 ing the lumps of cream against the sides of the 
 kettle with the flat side of your wooden pad- 
 dle. 
 
 Pour out on wax paper laid on slab, be- 
 tween iron bars (set about 20x30 inches) and 
 apread out one-half inch thick. When set 
 mark in one-inch squares and break off for 
 store. 
 
52 WM. M. BELL'S " PILO T" 
 
 COCOANUT FUDGE. 
 
 Place in kettle 
 5 lbs. A sugar. 
 V/ 2 lbs. bitter chocolate. 
 y 2 gal. cream. 
 Stir continuously and cook to very soft ball 
 or 238 degrees. 
 
 Set on tub, flavor with vanilla and add to it 
 one lb. string or thread cocoanut. 
 
 Stir cocoanut in and beat until batch starts 
 to thicken and pour out on wax paper be- 
 tween iron bars set 10x30 inches and spread 
 out to fill irons. 
 
 When set, mark deep into one-inch squares, 
 break off and stack in pan for counter. 
 
 CARAMEL CREAM FUDGE. 
 
 Place in kettle 
 
 5 lbs. No. 14 yellow sugar. 
 % lb. butter. 
 y 2 gal. cream. 
 Cook to soft ball or 237 or 238 degrees and 
 set on tub. 
 
 Add to batch one lb. fondant and work 
 smooth with wooden paddle and beat until 
 it starts to thicken, then pour on wax paper 
 between iron bars (set 10x30 inches) and 
 spread out to fill irons. 
 
 When cool, mark in one-inch squares, break 
 off and stack in pan for counter. 
 
 MAPLE PECAN FUDGE. 
 
 Make batch of maple fudge and when ready 
 to pour add % lb. broken pecans, stir in well 
 and finish. 
 
WM. M. BELL'S "PILOT" 53 
 
 MAPLL FUDGE. 
 
 Place in kettle 
 3 lbs. A sugar. 
 ' 2 lbs. No. 14 yellow sugar. 
 y 2 lb. Canadian maple sugar (shaved). 
 Y 4 lb. butter. 
 y 2 gal. cream. 
 Stir continuously and cook to 238 degrees 
 or a very soft ball. 
 
 Set on tub and beat until batch starts to 
 thicken and pour on wax paper between iron 
 bars set 10x30 inches. 
 
 When cold mark in one-inch squares, break 
 apart and stack in pan for counter. 
 
 MAPLE OR CARAMEL ITALIAN CREAMS. 
 
 Place in kettle 
 
 ,5 lbs. brown sugar. 
 ,5 lbs. white sugar. 
 12 lbs. glucose. 
 10 lbs. condensed milk. 
 Set on fire and cook to a soft ball or about 
 240 degrees (stirring constantly). 
 
 Set on tub and add to it 1 teaspoonful salt, 
 j3 lbs. marshmallows or marshmallow dough, 1 
 lb. flour and 2Q lbs. stock fondant. 
 
 Stir in nice and smooth and pour in paper- 
 lined starch boards to set. 
 
 When set mark in one-inch squares and if 
 you so desire you may give the top a coat of 
 glazine to make it shine. 
 
 Turn out of tray, peel off paper and break 
 apart as marked. 
 
 This batch is large enough for about six 
 
54 WM. M. BELL'S "P ILOT" 
 
 trays. You may cut it down or enlarge it as 
 you see fit. 
 
 CHOCOLATE ITALIAN CREAMS. 
 
 Place in kettle 
 20 lbs. mixed scrap. 
 10 lbs. condensed milk. 
 
 Set on fire, stir constantly, and cook to soft 
 ball or 240 degrees. 
 
 Set on tub and add % lb. dark cocoa, 1 oz. 
 vanilla, 1 teaspoonful salt, 3 lbs. marshmal- 
 lows, or marshmallow dough, 1 lb. flour and 
 20 lbs. stock fondant. 
 
 Stir in nice and smooth and pour in paper- 
 lined starch boards to set. 
 
 Glazine top and mark in one-inch squares. 
 
 Turn out, peel off paper and break apart. 
 
 NOUGAT FOR DIPPING. 
 
 Place the whites of 18 eggs in a kettle and 
 whip stiff. 
 
 Place In another kettle. 
 6 lbs. glucose. 
 6 lbs. sugar. 
 1 qt. water 
 
 Set on fire and stir until dissolved. Cook to 
 250 degrees and pour half on the egg-whites 
 while helper stirs eggs briskly with a wooden 
 paddle. 
 
 Cook other half to 260 degrees and pour on 
 eggs. 
 
 Place 6 lbs. sugar and 6 lbs. glucose in the 
 kettle again with a little water and 3 oz. some 
 good grease. Cook to 270 degrees and pour 
 half on the eggs and cook the other half to 
 
WM. M. BELL'S "PILOT" 55 
 
 280 degrees and pour it on the eggs. Flavor 
 with about one-half ounce vanilla and a few 
 drops rose, add 2 lbs. almonds and stir until 
 thick so almonds will not float. Pour on greas- 
 ed slab between iron bars, about one-half inch 
 thick. When cold cut V% inch by iy 2 inch and 
 dip in sweet coating. 
 Thjs is a dandy nougat. 
 
 Manner of pouring candy into eggs in making nougat 
 
 FRENCH NOUGAT. 
 
 Make a batch of nougat per recipe for nou- 
 gat for dipping and after you have poured the 
 last of the candy in, set on scale and weigh. 
 Add to it two-thirds as much stock fondant as 
 you have batch, and mix all in well, flavor, 
 
56 
 
 WM. M. BELL'S "PILOT" 
 
 add nuts and pour in box or tray lined with 
 wafer sheet, place wafer sheet on top and press 
 down tight. 
 
 Cut in 5-cent slices the next morning, one- 
 half inch thick, two inches wide and three and 
 one-half inches long. This is a dandy nougat 
 and is a great deal simpler than evaporating 
 by steam. 
 
 FRENCH NOUGAT No. 2. 
 
 Place the whites of 12 eggs in a kettle and 
 whip until stiff. 
 
 Place in another kettle 
 
 3 lbs. glucose. 
 
 4 lbs. white sugar. 
 1 qt. water. 
 
 Set on fire and stir until dissolved. 
 
 Cook to 250 degrees and pour half over the 
 egg-white while helper stirs them vigorously 
 with wooden paddle. 
 
 Three-layer Nougat— cut for counter 
 
WM. M. BELL'S "PILOT" 57 
 
 Cook the other half of batch to 260 degrees 
 and pour over the eggs as you did the other. 
 
 Place the kettle containing batch in 
 another kettle containing water, set on fire and 
 allow water to boil until you can take a small 
 portion of the batch and flatten out in a pan 
 of cold water between the fingers and thumb 
 and it will snap when you hit it with your fin- 
 ger, but still will bend and form a stiff ball. 
 
 Remove from steam bath, add vanilla flavor, 
 and V/2 lbs. almonds. 
 
 Pour in wafer-lined box, cover with wafer 
 sheet and let set over night. 
 
 Cut in 5 or 10-cent slices. 
 
 SCRAP NOUGAT. 
 
 Place in kettle 
 
 20 lbs. mixed scrap. 
 1 gal. water. 
 
 Set on furnace and boil until all is melted 
 and strain into another kettle. 
 
 Cook to 260 degrees and pour over 18 egg 
 whites (which have previously been whipped 
 stiff). Beat until very thick, add 3 oz. grease 
 and pour in wafer-lined box and allow to set 
 over night. Cut into 5-cent slices about one- 
 half inch thick, 4x2-inch surface. 
 
 If desirable add 2 lbs. almonds just before 
 pouring out. 
 
 TUTTI FRUTTI NOUGAT. 
 
 Place in bright kettle 
 15 lbs. sugar. 
 7 lbs. glucose. 
 
58 WM. M. BELL'S "PILOT" 
 
 Enough water to dissolve and cook to 256 
 degrees. 
 
 Set on tub and when it has cooled down a 
 trifle add one ounce sheet gelatine previously 
 soaked in water to make it tender. Now add 
 four ounces albumen well beat up and two 
 tablespoonfuls soda, when all is worked in 
 well add one lb. French cherries, one lb. pine- 
 apple and one and one-half Valencia almonds 
 and vanilla flavor. Pour in wafer-lined box 
 and let set ove™ night. Cut in 5-cent slices. 
 
 CALIFORNIA NOUGAT. 
 
 First rub through a colander one gallon apri- 
 cots and set aside in a kettle. 
 
 Place in separate kettle 
 8 lbs. sugar. 
 3 lbs. glucose. 
 2 qts. water. 
 
 Cook to 330 degrees' and have helper pour 
 into the apricots while you stir with paddle. 
 
 When all is added test in cold water and 
 see if it is a medium ball, and if not set over 
 an ash fire and cook until it reaches the medium 
 ball stage. Remove from fire and add two 
 pounds almonds and all the macaroon cocoa- 
 nut you can work into it. 
 
 Place in a box lined with wafer sheets and 
 press down firmly. 
 
 When set, slice as sold. 
 
 CALIFORNIA NOUGAT— RASPBERRY. 
 
 Make the same as California nougat-apricot, 
 only in place of apricot pulp use heavy rasp- 
 berry preserve or jam. 
 
WM. M. BELL'S "PILOT" 59 
 
 A GOOD NOUGAT LOAF. 
 
 Place in kettle 
 10 lbs. sugar. 
 8 lbs. glucose. 
 2 oz. grease. 
 2 qts. water. 
 Cook to 260 degrees and have helper pour 
 over the whites of 18 eggs (which have previ- 
 ously been whipped stiff) while you stir rapid- 
 
 Stir nntil stiff and add vanilla extract, y 2 
 lb. cherries, 1 lb. walnuts a±^ i/2 lb. cut pine- 
 apple, mix well and pour in wafer-lined box 
 and press down with board. 
 
 Let set over night before slicing. 
 
 HONEY NOUGAT. 
 
 Place the whites of 18 eggs in a kettle and 
 whip until stiff. 
 
 Place in another kettle 
 10 lbs. honey. 
 4 lbs. sugar. 
 4 lbs. glucose. 
 Set on fire, stir and cook to 260 degrees. 
 Pour over the eggs while helper beats with a 
 wooden paddle. 
 
 Beat the batch until good and stiff and add 
 
 2 lbs. almonds and pour in wafer-lined tray, 
 
 place wafer sheet on top and press down tight. 
 
 Next day cut in 5-cent slices about % inch 
 
 thick, 2 inches wide and Zy 2 inches long. 
 
 FOR DUSTING TABLET. 
 
 One of the finest things there is for dust- 
 ing tablets is powdered carbonate of magnesia. 
 
60 WM. M. BELL'S "PILOT" 
 
 dusted over the tablets before they are canned 
 or bottled. Carbonate of Magnesia attracts 
 moisture and will consequently keep your tab- 
 lets or drops free from the same. 
 
 ACIDS IN TABLETS. 
 
 Take the require* 1 -mount of acid, about 1 
 oz. to 10 lbs. for fruii; tablets and 2 oz. to 10 
 lbs. for acid drops, or lemon drops, place in 
 a glass or cup and mix with enough water to 
 make a paste. 
 
 Mix in a little at a time when kneading up 
 the batch. 
 
 Some workmen prefer to add dry powder on 
 batch when kneading up, which may answer 
 the purpose just as well. 
 
 COATING TABLETS AND DROPS. 
 
 Place your tablets or drops in a basin and 
 sprinkle a little simple syrup on them and 
 mix with your hands or with a paddle until 
 all are damp. Throw a little granulated sugar 
 over them and mix until all are coated. 
 
 Place on slab or table to dry over night or 
 in trays in a dry room. 
 
 Another way is to dip your hands in a 
 basin of water and rub the goods until sticky 
 and finish as others. 
 
 FRUIT TABLETS— PURE SUGAR. 
 
 30 lbs. sugar. 
 2 level teaspoonfuls cream-of-tartar, 
 5 qts. water. 
 When batch comes to a boil, place tin or 
 wooden cover on kettle and steam for five 
 minutes. 
 
WM. M. BELL'S "PILO T" 61 
 
 Remove cover and with a damp sponge or 
 damp scrub-brush wash off the inside of the 
 kettle between the surface of the batch and 
 the edge of the kettle. 
 
 Cook to 330 degrees and pour on cold, greas- 
 ed slab and fold up and add acid, flavor and 
 color to suit. 
 
 When quite cool run through tablet rollers 
 and coat with sugar as previously explained. 
 
 FRUIT TABLETS. 
 
 2 lbs. glucose. 
 10 lbs. sugar. 
 2 qts. water. 
 
 When batch boils place tin or wooden cover 
 on kettle and allow to steam for five minutes. 
 
 Wash off sides of kettle and cook to 300 
 degrees and pour on cold, greased slab and 
 fold in edges. 
 
 Add acid, flavor and color to suit and knead 
 all in well. 
 
 When quite cool run through tablet roller. 
 
 Throw a little magnesia on batch and mix 
 in well until they look sort of white. 
 
 Place in bottles or cans. 
 
 Make lemon, orange, cherry, raspberry, lime, 
 chocolate and pineapple. 
 
 ACID DROPS AND LEMON DROPS. 
 2 lbs. glucose. 
 10 lbs. sugar. 
 2 qts. water. 
 
 Cook to 300 degrees and pour on greased 
 slab. 
 
 When kneading up add 2 oz. tartaric or cit- 
 
(52 WM. M. BELL'S "PILOT" 
 
 ric acid and run out in drop machine aud dust 
 with magnesia. 
 
 For lemon drops use l 1 /^ oz. acid and about 
 !/2 oz. lemon oil. 
 
 MENTHOL DROPS. 
 
 Cook batch the same as for lemon drops 
 and after pouring on slab sprinkle over it 
 x /2 oz. menthol crystals and knead in. Where 
 the crystals melt they become liquid so the 
 batch must be manipulated carefully and quick- 
 ly. Color batch red and run through rollers 
 any desired shape. 
 
 LICORICE DROPS. 
 
 Cook batch the same as for lemon drops and 
 after pouring on slab add a very little (say 
 one-quarter teaspoonful) menthol crystals and 
 two ounces powdered licorice. When knead- 
 ing up add a few drops of oil of fennel and 
 when almost cool run through rollers in any 
 desired shape. 
 
 HOARHOUND DROPS. 
 
 Place in kettle 
 20 lbs. scrap (avoiding chocolate). 
 6 oz. hoarhound herb. 
 3 qts. water. 
 
 Boil until scrap is all dissolved and strain 
 
 Cook to 300 degrees and pour on greased 
 
 slab. Add a few drops of lemon oil and knead 
 
 up. When quite cool run through the tablet 
 
 or drop rollers. 
 
WM. M. BELL'S "PILOT" 
 
 63 
 
 TIPS ON CARAMELS 
 
 Be particular about the grease you use, a 
 grease that melts at about 125 degrees is pref- 
 erable to a softer one. 
 
 See that your cream is nice and sweet. 
 
 Stir batch briskly at all times. You can 
 start your batch on a fast fire '^ut slow down 
 the fire as the batch gets done. 
 
 Make oak board t( 
 
 xo on slab, as above, Cut five or more strips 
 at a time 
 
 Stand on a box when stirring batch. 
 
 Test batch in cold water, but not ice water. 
 
 Try not to get your caramels too hard, most 
 everyone likes a caramel soft. 
 
 Scrap can be used in caramels by using good 
 judgment in selecting the same, not to get any 
 high or strong flavors in and at the same time 
 watching the color. 
 
64 WM. M. BELL'S "PILOT" 
 
 EXTRA FINE CARAMEL, 
 
 Place in kettle 
 
 4 lbs. sugar. 
 
 3 lbs. glucose. 
 
 2 qts. cream (18 or 22 per cent). 
 
 Stir and cook to soft ball and add 1 quart 
 cream and cook to soft ball and add another 
 quart cream and cook to firm ball. 
 
 Remove from fire and flavor with vanilla, 
 % lb. liquid chocolate or any flavor desired 
 and pour out between iron bars three-quarter 
 inch thick. 
 
 Cut in squares when cold and wrap in wax 
 paper. 
 
 FINE CARAMEL FOR WARM WEATHER. 
 
 Place in a pan of cold water 4 sheets gela- 
 tine, and mix 5 oz. corn starch with a glass of 
 water and set both one side. 
 Place in kettle 
 6 lbs. glucose. 
 8. lbs. white sugar. 
 
 5 oz. some good grease. 
 1 qt. cream. 
 
 Set on the fire and stir briskly until all is 
 dissolved and boiling good. Then add one 
 quart cream and one quart condensed milk, 
 and cook to a medium ball is formed when 
 tested in cold water. Then add one quart 
 cream, one quart condensed milk and again 
 cook to medium ball when tested in cold water. 
 Then add one quart cream, one quart condens- 
 ed milk and again cook to medium ball. Then 
 add one quart condensed milk, the starch water 
 
WM. M. BELL'S "PILOT" 65 
 
 and cook until a little tried in cold water 
 forms a good firm ball. Set from fire onto a 
 tub, add the gelatine (which you take from 
 the water and squeeze out with your hand) 
 flavor either with a couple ounces of vanilla, 
 strawberry or one pound liquid chocolate and 
 then test again and if all right pour between 
 the iron bars on a well-greased slab and spread 
 out even one-half inch thick. When cold mark 
 and cut. 
 
 Be*very particular about the test before you 
 pour it out. 
 
 THREE LAYER CARAMELS. 
 
 Make a batch of caramels as per recipe for 
 "Fine Caramel for Warm Weather" and pour 
 out one-half the batch vanilla and add to the 
 other half of the batch three-quarter pounds 
 liquor chocolate and work in smooth. Set on 
 the furnace a moment and pour on greased 
 slab as you did the vanilla. Spread both out 
 very thin and try to have them about the same 
 size. 
 
 Place in a pan, setting over boiling water, 
 ten pounds fondant and allow the water to boil 
 until cream is all melted. Pour cream on cho- 
 colate caramel and spread out thin with palette 
 knife. 
 
 With the palms of the hands pat the cream 
 until it is softened up or as you might say, 
 the grain is broken. 
 
 Turn the vanilla batch upside down and with 
 a damp cloth wipe until good and sticky. 
 
66 WM. M. B ELL'S "PILOT" 
 
 Place on the cream, stick side down and with a 
 rolling pin roll down good and hard. 
 Cut with a good sharp knife. 
 
 COLLEGE CARAMELS. 
 
 First dissolve 20 oz. gelatine in 1 qt. hot 
 milk and set one side. 
 Place in kettle 
 9 lbs. glucose. 
 14 lbs. granulated sugar. 
 y 2 gal. cream. 
 y 2 gal milk. 
 Cook to medium ball (test in cold water) 
 and add one-half pound of any good paraffine 
 substitute and three quarts cream and milk 
 mixed. 
 
 Cook to medium ball and add the gelatine 
 and milk and cook to the first snap or good 
 firm ball. 
 
 Set off and add one ounce vanilla flavor and 
 one and one-half pound almonds. 
 
 Stir until quite stiff, then roll out between 
 iron bars and when cool cut as other caramels. 
 
 TURKISH CARAMELS. 
 
 4 lbs. sugar. 
 4 lbs. glucose. 
 
 1 qt. cream. 
 
 2 oz. paraffine substitute. 
 
 Cook to firm ball and pour on greased slab. 
 
 When quite cold but still warm enough to 
 handle place two pounds fondant on batch and 
 knead all up together until smooth. Place 
 between iron bars and roll out desired thick- 
 ness and when cold cut in squares as other 
 
WM. M. BELL'S "PILOT " 67 
 
 caramels and stack in pans. This caramel 
 will never stick or become stale. 
 
 ONYX CARAMELS. 
 
 4 lbs. sugar. 
 
 3 lbs. glucose. 
 
 2 oz. some good grease. 
 
 1 qt. cream. 
 
 Set on fire, stir and cook to soft ball, and 
 add one quart cream and again cook to soft 
 ball and add one quart condensed milk and 
 cook to medium ball and add another quart 
 condensed milk and cook to a good stiff ball. 
 Remove from fire, flavor vanilla and add two 
 pounds dry marshmallows and just partly stir 
 in. Pour on greased slab between iron bars 
 and spread out smooth. 
 
 The surface of the batch should have the 
 appearance of a piece of onyx. 
 
 The main thing is not to stir the marshmal- 
 lows in too much. 
 
 Also make in chocolate by using chocolate 
 scrap in place of sugar. 
 
 YANKEE CARAMELS. 
 
 Make a batch of "Extra Fine Caramels" 
 and flavor with vanilla and one tablespoonful 
 ground nutmeg. 
 
 MAPLE CARAMELS. 
 
 Maple caramels can be made by using the 
 formula for "Extra Fine Caramels" and sub- 
 stituting four pounds Canadian maple sugar 
 in place of four pounds sugar. 
 
WM. M. BELL'S "PILOT" 
 
 VANILLA TAFFY. 
 
 Place in kettle 
 4 lbs. glucose. 
 6 lbs. white sugar. 
 1 qt. water. 
 
 Set on fire and stir until dissolved. 
 
 Wash sugar off sides of kettle and cook to 
 256 degrees or a crack. Pour on greased slab 
 and in a few minutes turn in edges and when 
 cool enough knead up well and place on hook. 
 Flavor vanilla while puliug and after it is 
 well pulled place on spinning table. 
 
 Pull out the length of the table, cut it in 
 two and place the two pieces together side 
 by side and pull out again and cut in 5-cent 
 bars. 
 
 Each bar should weigh about three or four 
 ounces. STRAWBERRY TAFFY. 
 
 Make in the same manner as Vanilla Taffy, 
 color pink while kneading together and flavor 
 strawberry while pulling. 
 
 CHOCOLATE TAFFY. 
 
 Place in kettle 
 4 lbs. glucose. 
 4 lbs. sugar. 
 1 qt. water. 
 
 Set on fire and stir until dissolved. Cook to 
 258 degrees. Set on tub and add one-half 
 pound bitter chocolate. Mix chocolate in well, 
 set on fire until it boils again and pour out on 
 greased slab. In a few minutes fold in edges 
 and knead up well, partly cool, place on hook. 
 While pulling flavor with a few drops vanilla. 
 
WM. M. BELL'S "PILOT" 
 
 When well pulled form in strips on spinning 
 table and cut in 5-cent bars. 
 
 DANDY MOLASSES TAFFY. 
 Place in kettle 
 5 lbs. glucose. 
 5 lbs. granulated sugar. 
 5 lbs. best New Orleans molasses. 
 1 lb. finest creamery butter. 
 1 qt. sweet cream or ice cream. 
 Stir continually and cook to 254 degrees. 
 Pour on greased slab and knead up until quite 
 cool and pull well. 
 Cut in 5-cent bars. 
 
 You should get between 60 and 70 5-cent 
 pieces out of this batch. 
 
 MOLASSES TAFFY. 
 Place in kettle 
 18 lbs. No. 14 yellow sugar. 
 2 qts. water. 
 Cook to 290 or 300° and add 3 quarts 
 best molasses, 2 pounds butter and 1 table- 
 spoonful salt. Cook to 258 or 260° and pour 
 on well greased slab. Place % ounce soda 
 on batch and knead in. Flavor vanilla and 
 pull good. 
 
 Cut in 2 or 3-ounce pieces and sell for 
 5c per. 
 
 This is an extra fine taffy. 
 
 MOLASSES PEPPERMINT 
 
 Place in kettle, 
 4 lbs. brown sugar. 3 lbs. molasses. 
 4 lbs. glucose. y 2 lb « butter. 
 1 at. water. 
 
70 WM. M. BELL'S "PILOT' 
 
 Set on fire, stir continually and cook to 
 264° and pour on greased slab. 
 
 Fold in edges and knead up well, place on 
 hook and flavor peppermint while pulling. 
 Pull out in strips on spinning table and cut 
 in 3 or 4-ounce pieces to be sold at 5c. 
 
 MOLASSES TAFFY No. 2. 
 
 Place in kettle 
 4 lbs. honey. 
 4 lbs. white sugar. 
 1 qt. water. 
 
 Set on fire and stir and cook to 280° and 
 add 1 quart New Orleans Molasses and V2 
 pound butter. Cook to 256° and pour on 
 greased slab. In a few minutes turn edges 
 in and knead up well. 
 
 When pulling on the hook flavor lemon and 
 when well pulled form in strips on spinning 
 table and cut. in 3 or 4-ounce bars to be sold 
 at 5 cents. 
 
 MOLASSES KISSES. 
 
 Place in kettle 
 2^2 pounds No. 14 yellow sugar. 
 2y 2 pounds glucose. 
 
 1 pint water. 
 
 2 oz. cocoa butter. 
 
 Place 1 sheet of gelatine in a pan of water 
 to soak. 
 
 Place batch on furnace and cook to stiff 
 ball or about 250° and add 1 quart molasses, 
 ^-pound butter, i/2 teaspoonful salt and cook 
 to first snap or about 252 or 253°. Pour on 
 a well greased slab. Lift gelatine out of wa- 
 
WM. M. BELL'S "PILOT" 71 
 
 ter, squeeze water off and place in center of 
 batch, also add to batch 1 teaspoonful soda. 
 Knead all together, pull well and place on 
 spinning table. Roll batch round and even, 
 set on end and form in the shape of a bottle, 
 then lay it down and continue to pull out 
 about as large as a broom-handle and with 
 shears cut off in small kisses and wrap in thin 
 wax paper. Have your table dusted with 
 powdered sugar or starch. 
 
 SOUTHERN KISSES. 
 
 Place in kettle 
 
 4 pounds brown sugar. 
 4 pounds glucose. 
 3 oz. paraffine substitute. 
 1 pt. water. 
 
 Set on fire, stir and cook to 254° or just 
 to a crack. 
 
 Set on tub and add 2 pounds marshmallows 
 and % pound butter. When all is dissolved 
 set on furnace just a second to loosen from 
 kettle and pour on greased slab. Fold edges 
 in and when partly cool knead up good and 
 pull. After it is well pulled place on spinning 
 table and with a pair of large shears cut off 
 in small kisses and wrap in wax paper. 
 
 Use powdered sugar or starch on the table. 
 
 PHILIDA KISSES. 
 
 Place in kettle 
 by 2 pounds glucose. 
 3 pounds white sugar, 
 loz paraffine substitute. 
 1 qt. cream. 
 y 2 pt. N. 0. molasses. 
 
72 WM. M. BELL'S "PILOT" 
 
 Set on fire, stir and cook to 252° and add 
 i/o-pound butter and set off. Add 3 sheets 
 of gelatine, which you have soaked in water 
 until slimy, stir in well and pour on greased 
 slab. 
 
 Turn edges in and when cool enough to 
 handle knead ud well and pull. 
 
 Pull out and cut in kisses which should be 
 wrapped in wax paper. 
 
 The table should be dusted with powdered 
 sugar or starch. 
 
 YORKSHIRE TOFFEE. 
 
 Place in kettle 
 4 lbs. glucose. 
 2 lbs. white sugar. 
 
 2 lbs. yellow sugar. 
 1 qt. cream. 
 
 Cook to 250°, and add 1 pound butter, % 
 ounce lemon extract, cook to 260°, pour on 
 greased slab the thickness of caramels, and 
 cut 2x4 inches. 
 
 PEANUT BAR. 
 
 First grease your slab good and place two 
 irons on it about 12 inches apart. On the irons 
 place a large sieve which is made of No. 8 
 mesh. Lay palette knife handy. 
 
 Place in kettle 
 
 3 lbs. glucose. 
 3 lbs. sugar. 
 
 1 qt. water. 
 Set on fire and stir until dissolved. 
 When part of the water is evaporated or 
 when batch reaches 240 degrees on thermom- 
 
Pouring Peanut-Candy into sieve to drain 
 
 eter, remove the same, and add to batch 6 
 pounds No. 1 Spanish Peanuts and about 2 
 tablespoons of salt. Stir continuously and 
 cook until peanuts are well done and are 
 cracking. 
 
 Mould Peanut-Bar between bars and cut long and narrow 
 
74 WM. M. BELL'S "PILOT' 
 
 Pour in the sieve and allow to set for about 
 3 or 4 minutes. Turn sieve upside down and 
 scrape peanuts out. 
 
 Form between iron bars set about 6 inches 
 apart and roll smooth with rolling pin. 
 
 Allow to cool for a moment and cut V/2 
 inches wide to be sold at 5 cents. 
 
 This is a dandy peanut bar. Use the strain- 
 ing in chocolate caramels or dissolve and use 
 to make chocolate syrup for the soda foun- 
 tain. 
 
 PEANUT TAFFY. 
 
 Place in kettle 
 
 3 lbs. glucose. 
 
 2 lbs. sugar. 
 
 5 lbs. Spanish Peanuts. 
 
 1 qt. water. 
 Set on fire, stir and cook until the peanuts 
 are well done. They should be brown and 
 cracking which requires quite a little cook- 
 ing. Add 14 -pound butter and 2 tablespoons- 
 ful salt. When dissolved pour batch on 
 greased slab and turn up a few times and 
 then place between iron bars and roll out 
 smooth with rolling pin. Cut in 5- or 10-cent 
 bars or cut to fit pans. 
 
 PEANUT TAFFY No. 2. 
 
 Place in kettle 
 5 lbs. sugar. 
 
 Set on slow fire and stir until sugar is dis- 
 solved and add 5 pounds No. 1 Spanish Pea- 
 nuts. Work in well and set off fire for a few 
 
WM. M. BELL'S "PILOT" 
 
 moments so as to give the candy a chance to 
 roast peanuts. 
 
 Set on fire again and when peanuts are weil 
 roasted pour batch on greased slab and form 
 between iron bars. 
 
 Cut in bars or to suit pans. 
 
 PEANUT TAFFY No. 3. 
 
 First roast, either in grease or in a revolv 
 ing roaster 8 pounds No. 1 Spanish Peanuts, 
 pour in a pan or tray and cover with a cloth 
 or burlap to keep warm. 
 
 Place in kettle 
 5 lbs. sugar. 
 3 lbs. glucose. 
 1 qt. water. 
 
 Set on fire and stir until dissolved. 
 
 Cook to 290° and set off. Add the peanuts. 
 V 2 -pound butter and 2 tablespoonsful salt 
 Work in well, set on fire a moment and pour on 
 greased slab. 
 
 Form between iron bars and cut in bars or to 
 suit pans. 
 
 PEANUT BALLS. 
 
 Make batch the same as for peanut taffy 
 only cool off partly and roll out in small 
 balls to be sold by the pound or in larger 
 balls to be sold at 5 or 10 cents each. When 
 rolling out peanut balls, use greased gloves 
 and do not press hard when rolling them. 
 
 COCOANUT TAFFY. 
 
 Place in kettle 
 3 lbs. glucose. 
 3 lbs. sugar. 1 qt. water. 
 
76 WM. M. BELL'S "PILOT" 
 
 Set on fire and stir until dissolved. 
 
 When batch smarts to boil place thermome- 
 ter in and cook to 290°. 
 
 Remove thermometer and add all the chip 
 cocoanut the candy will take up. 
 
 Remove from fire and add a couple of drops 
 of lemon oil and pour on slab. 
 
 Form quickly between iron bars and cut in 
 5-cent bars or to suit pans. 
 
 PEANUT BRITTLE. 
 
 Place in kettle 
 3 lbs. glucose. 
 3 lbs. sugar. 
 1 pt. water. 
 
 Set on fire and stir until dissolved. 
 
 Cook to 240° and add 2 pounds No. 1 Span- 
 ish Peanuts and stir and cook until peanuts 
 are done and the batch assumes a golden- 
 brown color. 
 
 Remove from fire, add 2 teaspoonsful bak- 
 ing soda and stir in well. 
 
 Pour on greased slab and immediately 
 spread out thin with palette knife. 
 
 Put gloves on and run hands under batch 
 and throw over (upside-down) and spread jout 
 thin by placing hands on batch and stretch- 
 ing out. 
 
 When cool break apart and place in trays. 
 
 PEANUT-CO CO ANUT BRITTLE. 
 Place in kettle 
 3 lbs. glucose. 
 3- lbs. 1 sugar. 
 1 pt. water. 
 
WM. M. BELL'S "PILOT" 
 
 Place on fire and stir until dissolved. 
 
 Cook to 240° and add 2 pounds No. 1 Span- 
 ish Peanuts and stir and cook until peanuts 
 are done and batch assumes a light brown col- 
 or. Add all the chip cocoanut it will take, a 
 spoonful of salt and a small piece of butter, 
 work in well and pour on greased slab. Spread 
 out thin and when cold break apart and stack 
 in trays for counter. Leave one large piece 
 whole to stand in the window for display. 
 
 BLACK WALNUT BRITTLE. 
 
 Place in kettle 
 
 2 lbs. glucose. 
 
 3 lbs. sugar. 
 1 pt. water. 
 
 Set on fire and stir until dissolved. 
 
 Cook to 260° and add 1% pounds Black Wal- 
 nut meats and a spoonful of salt. Cook to 
 290° and pour on greased slab and spread out 
 thin with palette knife. 
 
 Place gloves on and turn batch upside down 
 and stretch out thin. 
 
 When cold break in pieces. 
 
 FILBERT BRITTLE. 
 
 Filbert Brittle is made in exactly the same 
 manner as Black Walnut Brittle only using 
 Filberts in place of the Walnuts. 
 
 CREAM ALMONDS. 
 
 Place in bright kettle 5 pounds sugar and 
 1 quart water, cook to 240° and add 2 pounds 
 almonds, which you have previously picked 
 ov^r so as to have them run uniform in size, 
 
WM M. BELL'S "PILOT" 
 
 and stir and cook until sugar granulates, re- 
 move and set on tub, stir until the sugar is 
 all loose and the almonds are separated, then 
 place in sieve, shake off sugar and cover with 
 cloth to keep them warm. 
 
 Place in kettle sugar to weigh 10 pounds and 
 add about 2 quarts water and carefully cook 
 to 248° or 249° and set off. 
 
 Place almonds in a round bottom kettle 
 and warm kettle a trifle, now set kettle on a 
 
 Making cream-almonds on slab. Adding a small quantity of syrup 
 at a time and working nuts back and forth with wooden peddles 
 
 board or table top on your slab and roll in 
 a circular motion so as to keep the almonds 
 rolling around in the bottom of kettle. Have 
 helper pour batch on almonds in a very fine 
 stream and whenever the almonds start stick- 
 ing together have helper stop pouring, but 
 continue to revolve kettle and the almonds 
 
WM. M. BELL'S "PILOT" 79 
 
 will all separate. Continue this way until all 
 the syrup is used up. (Use a small dipper to 
 pour with). Pour almonds in a tray and al- 
 low to dry over night and crystallize in a 35° 
 cold syrup. 
 
 Make this in strawberry and chocolate. 
 
 Another way to make cream almonds is to 
 place the almonds on the cream slab and with 
 two pieces of wood (one in each hand) roll 
 back and forth adding syrup each time they 
 become dry. 
 
 BURNT ALMONDS. 
 
 Sort out two pounds Jordan or Valencia al- 
 monds so that they run uniform in size. 
 
 Place in kettle 
 6 lbs. sugar. 
 1 qt. water. 
 
 Mix and set on fire. 
 
 Cook to 240° and add almonds. Stir from 
 the sides of the kettle toward the center, so 
 as not to break the nuts and cook in this man- 
 ner until candy granulates. Remove from fire, 
 set on tub and stir until the sugar is all dry 
 and the almonds are all separated. Pour all 
 into a coarse sieve and shake off sugar. 
 
 Place the sugar into the kettle, add just 
 enough water to dissolve and place on fire. 
 Cook to 250° and remove from fire. 
 Add the nuts and stir briskly until the syrup 
 granulates, then place in sieve and shake sugar 
 off as before. 
 
 Place the sugar in kettle, add tw r o pounds 
 sugar and just enough water to dissolve. Set 
 on fire and when it is dissolved strain through 
 
80 WM. M . BELL'S "PILOT" 
 
 a fine sieve. Color deep red and take about 
 one-third and cook to 250°, remove from fire 
 and add the nuts, stir briskly until granu- 
 lated, pour in sieve and shake off sugar. 
 
 Take half of the remaining syrup and set on 
 fire, add a pinch of cinnamon and cook to 250° 
 remove from fire, add nuts and do as before. 
 
 Take the remaining syrup and do likewise. 
 
 If you wish to make them glossy, make a 
 thin solution of powdered gum-arabic and wa- 
 ter, pour it over the nuts and stir them up in 
 kettle until all are coated. Place in trays to 
 dry. When dry, place in kettle, add enough 
 confectioner's glazine to dampen slightly and 
 place in tray to dry again. 
 
 OPERA-STICK. 
 
 So far as the batch is concerned Opera-stick 
 is very simple. 
 
 Place in kettle 
 8 lbs. sugar. 
 
 1 teaspoonful cream of tartar. 
 3 pts. water. 
 
 Mix good and set on fire. 
 
 When batch starts to boil remove paddle 
 and with a damp scrub brush wash all sugar 
 from the sides of the kettle and place wooden 
 or tin cover over kettle and allow to boil in 
 this manner for about five minutes. 
 
 Remove cover and place thermometer in 
 batch. Cook to 330 or 335 degrees and pour 
 on greased slab. Fold edges in and when stiff 
 enough to handle put gloves on and knead up 
 good, then place on hook and while pulling, 
 
WM. M. BELL'S "PILOT" 81 
 
 flavor with a few drops of vanilla. Pull vig- 
 orously until very glossy and twist air out by 
 allowing to remain on hook and twisting the 
 batch so as it resembles a piece of heavy rope. 
 After doing this 3 or 4 times remove from hook 
 and knead up good on your table. Form into 
 a piece about 12 inches long and with 3 sides, 
 each side should be rubbed smooth and each 
 edge made nice and sharp. 
 
 Place batch in front of table furnace and 
 shape one end off to a point. 
 
 Pull out in about 8-foot lengths as long 
 as your table will permit and have helper roll 
 end of strip until twisted enough, cut off strip 
 and roll to back edge of table. Continue this 
 way until batch is consumed. 
 
 Turn your batch often so as heat will come 
 to all three sides. 
 
 Opera stick should be made in a nice warm 
 shop, otherwise your stick will break before 
 you have a chance to twist it enough. 
 
 Your table should also have the chill out of 
 it, it is a good idea to make Opera stick after 
 you have made tablets, drops, or some such 
 hard candies to take the chill out of your table. 
 
 Cut Opera stick the length of your jars 
 using good caramel knife to do so. Lay your 
 sticks out and even up the ends. Cut right 
 across with your knife the same as you would 
 caramels. Make Opera sticks in the following 
 colors : 
 
 White-^Vanilla. 
 
 Pink — Rose. 
 
82 
 
 WM. M. BELL'S "PILOT" 
 
 Green — Pistachio. 
 Lavender — Violet. 
 Yellow — Lemon . 
 Orange — Orange. 
 Red — Cinnamon or Cassia. 
 
 MEXICAN PENOCHIES. 
 
 Place in kettle 
 2 lbs. No. 14 yellow sugar. 
 2 lbs. Canadian maple sugar, 
 1 lb. glucose. 1 pt. water. 
 
 Stir continuously and cook to 238° or soft 
 ball. 
 
 Set kettle on tub and add 5 pounds Fon- 
 dant. Work until all fondant is dissolved and 
 add 1 teaspoonfnl salt, 2 ounces glycerine and 
 5 pounds Pecan pieces. AVork all together and 
 
 1 
 
 
 p~ 
 
 T^~ 
 
 te^^l^Sa** 
 
 4' isiFisplip 
 
 * ' 
 
 V ' "'"•""IB 
 
 r"" 1 " """" " . 
 
 Eing&wt^ 
 
 - 
 
 
 
 
 »• 
 
 - - — - 1 
 
 Mexican Penochies 
 
 spoon out on wax paper 
 set one side to set. 
 
 This piece of goods is a 
 
 in small kisses and 
 wonderful seller. 
 
WM. M. BELL'S "PILOT" 83 
 
 CHEAP MARSHMALLOW. 
 
 First dissolve 6 ounces sheet gelatine in 1 
 quart water and set aside. 
 Place in kettle 
 4 lbs. A sugar. 
 
 2 lbs. glucose. 
 1 qt. water. 
 
 Cook to 240°. 
 
 Set kettle on tub and add the 6 ounces gel- 
 atine 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 44x9 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-ineh 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 i/o-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 
 4 lbs. sugar. 
 
 3 lbs. glucose. 
 3 pts. water. 
 
 Set on fire and cook to 300°. then add 2 
 ounces best butter and 1 teaspoonful table 
 
84 WM. M. BELL'S "PILOT" 
 
 salt. Stir in well and pour on greased mar- 
 ble between iron bars, set so as to make a 
 square 30 inches each way, spread out even 
 and mark into 2-inch squares with caramel 
 marker or wooden butter-scotch marker. 
 
 When cold break apart and stack in pans, 
 on edge. 
 
 BUTTER SCOTCH PATTIES. 
 
 Place in copper kettle 
 4 lbs. A sugar. 
 
 2 lbs glucose. 
 
 3 pts. water. 
 
 Place on fire and cook to 300°. 
 
 Add 2 ounces butter and 1 teaspoonful salt 
 and stir in well. 
 
 Set kettle in a shallow pan of cold water 
 for a minute to cool the bottom off and pre- 
 vent candy from getting dark. 
 
 Take your pattie funnel and stick, warm up 
 a trifle by holding over stove and then have 
 your helper pour about a pint at a time, of 
 the candy, into the funnel. 
 
 Run out on hard-goods slab about as large 
 as a quarter and have helper follow along with 
 palette knife loosening them up. When cool 
 put in jars. 
 
 SCOTCH KISSES. 
 
 Place in copper kettle 
 
 4 lbs A sugar. 
 
 2 lbs. glucose. 
 
 3 pts. water. 
 
 Cook to 300° and add 2 ounces butter and 1 
 teaspoonful salt. Stir in well, remove from 
 
WM. M. BELL'S "PILOT" 85 
 
 tire and set in a shallow pan of cold water for 
 about a minute. 
 
 Set kettle on hard-goods slab and drop one 
 marshmallow at a time into the syrup and with 
 a fork lift out and drop on slab. Have helper 
 loosen up with palette knife. Continue the 
 operation until most all the syrup is gone. 
 
 It is advisable to use marshmallows which 
 are a trifle dry as they will not flatten out 
 when dropped on slab. 
 
 STUFFED MARASCHINO CHERRIES. 
 
 Drain off any amount of Maraschino Cherries 
 and push a small blanched almond into the 
 open end of each cherry, allowing the nut to 
 protrude out about half way. 
 
 Roll in granulated sugar and use for topping 
 off fancy boxes or sell as they are. 
 
 CALIFORNIA KLONDYKES. 
 
 Place in kettle 
 4 lbs C sugar (No. 14 preferable). 
 y 2 lb. glucose. 
 2 qts. cream. 
 
 Cook to 238° and set aside and allow to 
 stand for 3 or 4 hours or until cool. 
 
 Add about 1 pound cream fondant and work 
 smooth with paddle, and add 1 teaspoonful 
 salt and 4 pounds pecans. 
 
 With the aid of powdered sugar roll out into 
 little balls and when set they are ready for 
 sale. 
 
 This is one of the finest eating pieces of 
 candy ever invented, don't be afraid to make 
 them. 
 
86 WM. M. BELL'S "PILOT" 
 
 FRUIT PASTE. 
 
 Place in kettle 
 20 lbs. sugar. 
 
 2 gal. water. 
 
 3 oz. cream of tartar. 
 
 Sprinkle ashes on your fire until it is very 
 slow. 
 
 Set batch on and mix well. Dissolve 3 
 pounds lump starch in 1 gallon cold water and 
 add to batch. 
 
 Cook to a good stiff liver, that is, when 
 you remove a small quantity on a stick, lay on 
 greased slab and when cooled off, see if it- 
 resembles a piece of liver, if so, remove batch 
 from stove and add 5 pounds glucose. Set 
 back on stove and mix well for a couple of 
 minutes and remove from stove again, and add 
 to it 1 ounce of the best lemon extract or 1 
 ounce of the best orange extract and color 
 a delicate yellow for lemon and a delicate 
 orange for orange. 
 
 It takes me 2 hours and 45 minutes to cook 
 this batch so don't get discouraged or don't 
 be in a hurry. 
 
 FRENCH CREAM LOAF. 
 
 Place in kettle 
 40 lbs sugar. 
 iy 2 oz. cream of tartar. 
 2 gal. water. 
 
 When batch comes to a boil skim off all sub- 
 stance which gathers on surface of batch, and 
 cover with a wooden or steel cover and allow 
 to steam for about 5 minutes. 
 
WM. M. BELL'S "PILOT" 
 
 Remove cover, place thermometer in batch 
 and cook to 245°. 
 
 Set off of furnace and add to batch 1 pint 
 whipping cream and pour out on damp slab. 
 
 When almost cold sprinkle walnuts over the 
 top of batch and pour 1 ounce vanilla extract 
 on batch also, and cream until it forms a solid 
 mass. 
 
 Knead up and place in boxes previously 
 lined with wax paper and when they are set, 
 remove from boxes, and ice as you would a 
 cake. 
 
 Cut in 5-cent slices. 
 
 ORIGINAL MEXICAN PENONCELLO. 
 
 This is the original pecan fritter as made 
 in Old Mexico. 
 Place in kettle 
 
 1 Penoncello cone (about 8 oz). 
 
 4 lbs. A sugar. 
 
 3 pts. water. 
 
 1 lb. pecans. 
 
 Mix well over fire and cook to 234°, remove 
 from furnace and partially grain by rubbing 
 with wooden paddle on side of kettle just be- 
 low surface of batch. When this is done add 
 2 pounds more of pecans and with the end of 
 a ladle dip onto manila paper into fritters 
 about 4 inches in diameter. When set remove 
 from paper and stack in pans, to be sold at 
 5 cents each. 
 
38 WM. M. BELL'S "PILOT" 
 
 MEXICAN PECAN STACKS. 
 
 Place in kettle 
 
 2 lbs. glucose. 
 
 8 oz. Mexican sugar. 
 1 lb. A sugar. 
 1 qt. water. 
 
 3 lbs. pecans. 
 
 Cook to stiff ball or 252° and add all the pe- 
 cans the syrup will take up, pour on well- 
 greased slab and roll into small pyramids as 
 you would haystacks. 
 
 This is a piece of candy sold to a great ex- 
 tent in Old Mexico. 
 
 ALMOND PASTE FOR BARS, FLOWERS, 
 AND VEGETABLES. 
 
 lace in kettle 
 ' 6 lbs. glucose. 
 6 lbs. A sugar. 
 
 1 qt. water. 
 
 Cook to 256°. 
 
 Set on tub and add 8 pounds fondant and 
 5 pounds any good almond paste, work 
 smooth. 
 
 This batch can be made into fruit or nut 
 bars of any description. 
 
 By coloring small portions of the batch, 
 pink, red, green, violet, etc., it can be worked 
 into various kinds of flowers, vegetables, etc. 
 
 MAPLE PECAN SPONGE. 
 
 Place in kettle 
 5 lbs glucose. 
 
 2 lbs. Canadian maple sugar. 
 
 3 lbs. yellow sugar. 
 
WM. M. BELL'S "PILOT" 89 
 
 10 lbs. sugar. 
 3 qts. water. 
 1 lb. pecans. 
 
 Cook to 256°. 
 
 Pour over the well-beaten whites of 1 dozen 
 eggs, and mix thoroughly. Add 2 tablespoons 
 baking soda and stir until quite thick. Pour 
 in paper lined box, and when cold break apart 
 with fork and sell in bulk. 
 
 OHIO MAPLE SUGAR. 
 
 Place in kettle 
 23 lbs. granulated sugar. 
 
 2 lbs. Canadian maple. 
 
 3 qts. water. 
 
 Cook to 244° and set on tub and grain ~fT 
 by stirring and rubbing on sides of ke ie 
 with your paddle. 
 
 Color if necessary. 
 
 When quite thick pour in bucket or pan and 
 when cold break up and sell in bulk. 
 
 OHIO MAPLE SUGAR NO. 2. 
 
 Place in kettle 
 22 lbs. brown sugar. 
 3 lbs. glucose. 
 3 qts. water. 
 
 Cook to 244° and set on tub and grain off 
 by stirring and rubbing on sides of kettle. 
 
 When quite thick pour in bucket or pan and 
 when cold break up to be sold in bulk. 
 
 JAP JELLY FOR ICES, ROLLS, ETC. 
 
 Place 2 pounds Jap gelatine in a can or 
 bucket and cover with about 2 gallons water 
 
90 WM. M. BELL'S "PILOT" 
 
 and let soak 36 hours. Bring to a boil and 
 strain if necessary. 
 
 Add to it 
 32 lbs. sugar. 
 8 lbs. glucose. 
 1 gal. water. 
 
 Cook until when you test it with 2 sticks 
 or with your thumb and index finger you can 
 pull them apart and blow a string out of the 
 portion that hangs between. 
 
 Before pouring out it is policy to place a 
 little on the slab and let it cool and be sure 
 you have it right. 
 
 Pour very thin in paper lined trays or run 
 in starch if desired. 
 
 When making up ices heat bon-bon fondant 
 and pour a very thin layer in starch trays and 
 lay a sheet of the Jap jelly on it, then cover 
 with a thin sheet of fondant and cut in de- 
 sired shapes and after drying a while crys- 
 tallize in a 34° syrup. 
 
 Another good jelly can be made by using 
 4 ounces of Jap gelatine soaked over night 
 in 1 quart of water. 
 9 lbs. sugar. 
 4 lbs. glucose. iy 2 Qts. water. 
 
 Cook same as other. 
 
 COCOANUT CREAM BARS. 
 
 Place in kettle 
 
 3 lbs. glucose. 
 
 4 lbs. granulated sugar. 
 1 qt. water. 
 
 Cook to 242°. 
 
WM. M. BELL'S "PILOT" 91 
 
 Remove from fire and add 10 pounds of nice 
 smooth fondant. When all is worked in smooth 
 flavor with vanilla and add 1 lb. chip, cocoanut 
 and pour in small starch tray lined with paper. 
 When cold peel off paper and cut in 5-cent 
 bars 1x4 inches. 
 
 Make this in strawberry and maple. 
 
 CHOP SUEY CANDY. 
 
 Place in kettle 
 y 2 lb. glucose. 
 3 lbs. No. 14 yellow sugar. 
 1 qt. sweet cream or ice cream. 
 
 Cook to 240° or soft ball. 
 
 Remove from fire and let set for about half 
 an hour. 
 
 Place in batch 2 pounds Cream Fondant and 
 mix all to a thick paste and stir into it one 
 teaspoonful of salt and a little vanilla flavor. 
 
 Now add to it % pound broken English wal- 
 nuts and 2 pounds cut dates. 
 
 Spoon out on wax paper in small kisses and 
 when set stack in pans for counter. 
 
 APRICOT JELLIES. 
 
 Take 1 gallon Apricot pulp and rub through 
 a sieve or colander and add 18 pounds sugar 
 to it and mix well. 
 
 Cook over a slow fire until when you dip 
 two sticks in you can hold them up and pull 
 apart slowly and the jelly will string out be- 
 tween them. 
 
 Run in starch and when set dip in sweet 
 chocolate. 
 
92 WM. M. BELL'S "PILOT" 
 
 APRICOT CREAiYIS. 
 
 Take any starch mould you prefer and run 
 half full of plain cream and the balance with 
 apricot jelly — when set dip in sweet chocolate 
 
 APRICOT CHOCOLATES. 
 
 Rub 1 gallon apricot pulp through a sieve 
 and add 15 pounds sugar and cook to a pretty 
 stiff jelly. Test by taking out a little and lay- 
 ing on a tin pan or slab and leaving it cool 
 off to see if it's a pretty firm jelly. Take a 
 hand-full of starch and throw it lightly over 
 your hard-goods slab and run jelly out on 
 slab with a pattie funnel about the size of a 
 half dollar. When cold pick up and dip in 
 sweet chocilate. 
 
 YORKSHIRE CHOCOLATES, 
 
 Place in kettle 
 4 lbs. sugar. 
 2 lbs. glucose. 
 1 qt. water. 
 
 Cook to 242°. 
 
 Set kettle on tub and add 6 ounces sheet 
 gelatine which you have dissolved in 1 quart 
 hot water. (Add water and gelatine). 
 
 With an egg-whip, beat to a marshmallow 
 and when too stiff for a wire whip use a wood 
 en paddle and beat until pretty stiff. 
 
 Place in a pan and set pan on a kettle of 
 boiling water, when warm thin with ^-glass 
 of water, and run in large starch impressions 
 just half way, and then place a small piece of 
 table jelly in each mould and fill up with 
 
WM. M. BELL'S "PILOT" 93 
 
 marshniallow. Sift starch over them and dip 
 next day or whenever set firm enough to re- 
 move from starch. 
 
 TOASTED MARSHMALLOWS 
 (COCOANUT). 
 
 Place 3 or 4 pounds of Macaroon cocoanut 
 in a clean, dry kettle, set on slow fire and stir 
 continually until a golden brown and dump 
 in a paper lined starch tray. 
 
 Place in another kettle about 2 quarts sim- 
 ple syrup and about ^-pound glucose and mix 
 thoroughly. Take about 2 pounds marshmal- 
 lows at a time and throw them into the syrup 
 and with your hands mix until all are wet 
 and then throw into the cocoanut and have 
 helper mix in cocoanut until all are covered. 
 
 Place in tray and set in dry place for awhile 
 and they are ready for store. 
 
 HAYSTACKS. 
 
 Place in kettle 
 2 lbs. glucose. 
 
 2 lbs. molasses. 
 
 3 lbs. thread cocoanut. 
 2 qts. water. 
 
 It is necessary to use a good deal of water 
 in order to make the cocoanut tender. 
 
 Set on fire, stir and cook until a small part 
 tested in cold water forms together, that is 
 so the cocoanut holds together. 
 
 A good way to tell when done is when the 
 whole mass clings together. When cooked set 
 on tub and add a few drops of liquid-red col- 
 or, one teaspoonful nutmeg and a small piece 
 
"4 
 
 WM. M. BELL'S "PILOT' 
 
 Forming Haystacks 
 
 of butter, work in well, set batch on fire to 
 loosen up and pour on greased slab. 
 
 When forming into haystacks keep the 
 hands wet by dipping in a pan of cold water. 
 
 AFTER-DINNER MINTS. 
 
 Place in kettle 
 10 lbs. sugar. 
 1 teaspoonful cream of tartar. 
 3 pts. water. 
 
 Set on fire and mix. When batch starts to 
 boil remove paddle and wash off the sides of 
 kettle with a damp brush. Set cover on and 
 allow to steam for a few minutes. Remove 
 cover and place thermometer in batch and 
 cook to 276°. Pour on greased slab. Do not 
 turn edges up until after batch has set a few 
 minutes. Knead up until almost cold before 
 you pull. 
 
WM. M. BELL'S "PILO T" 95 
 
 While pulling flavor pretty strong with 
 peppermint and after the batch is nice and 
 white place a piece of fondant on it (about 
 one pound) and pull in good. After pulling 
 place on table and pull out in strips as long as 
 your butter-cup cutter and about as thick as 
 your finger. After the whole batch is pulled 
 out then start and cut. Use a good deal of 
 powdered sugar on the table and allow to 
 set over night. The next morning they should 
 be grained through and ready for store. 
 
 Make some yellow and flavor lemon, some 
 orange, some green with lime flavor, etc. 
 
 MOLASSES CHIPS. 
 
 Place in kettle 
 8 lbs. sugar. 
 
 2 lbs. glucose. 
 
 3 pts. water. 
 
 Cook to 300° and add ^-pound butter and 
 one pint molasses. When boiled in well re- 
 move from fire and pour on greased slab. 
 Knead up, put gloves on and pull, add a few 
 drops of lemon while pulling. When well 
 pulled twist air out and place on table be- 
 fore table-furnace. 
 
 Flatten out and form into a ham shape. 
 Pull out in strips about 1 inch wide and as 
 thin as cardboard. Mark in iy 2 inch length* 
 and break apart. Dip in vanilla coating. 
 
 HONEY-COMB CHIPS. 
 
 First secure a rolling pin about two feet 
 long and three inches in diameter. Cut one 
 handle off. 
 
96 WM. M. BELL'S "PILOT" 
 
 Place in kettle 
 8 lbs. sugar. 
 
 2 lbs. glucose. 
 
 3 pts. water. 
 
 Place on fire, cook to 300° and add 14- 
 pound butter and 1 pint molasses. 
 
 When boiled in well, remove from fire and 
 pour on greased slab. Turn edges in, knead 
 up well, place gloves on and pull. 
 
 After pulling place on table before table- 
 furnace, flatten out and form in piece as long 
 as the rolling pin and wide enough to go 
 around it. 
 
 Rub a little starch on the rolling-pin, place 
 on the center of batch and roll the batch 
 around the pin. Fold the left end of the 
 batch in and have your helper jerk the pin 
 out and fold the right end together quickly. 
 
 Have helper pull out the batch the length 
 of the table and fold together with the other 
 end, pull out again and fold on the side again, 
 pull out again and fold over the top, fold over 
 again, and then on the side, now pull out in 
 strips and shove to the back of the table. 
 
 When all out form the strips together on 
 the table, lay a stick across them and score 
 with a sharp pocket knife. Score in one inch 
 lengths. 
 
 Break apart and dip in vanilla coating. 
 
 You should have the shop warm when mak- 
 ing honey-comb. 
 
 Your batch must be handled very quickly. 
 
 It takes a good deal of practice to make 
 good honey-comb. 
 
WM. M. BELL'S "PILOT" 
 
 SWEDISH KISSES. 
 
 Place in kettle 
 10 lbs. sugar. 
 
 1 teaspoonful cream of tartar. 
 
 2 qts. water. 
 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle 
 and with a wet scrub-brush wash off the sides 
 of the kettle. Place cover on and allow to 
 steam for several minutes. Remove cover, 
 place thermometer in batch and cook to 335°. 
 Pour on greased slab and fold edges in. Take 
 a small piece and color red, place in front of 
 table-furnace and keep warm. 
 
 Place your gloves on and pull the rest of 
 batch until it has a nice high gloss. Flavor 
 with peppermint while pulling. Place in 
 front of table-furnace and make honey- 
 comb out of it as explained in "Honey-Comb 
 Chips." After yon have the air in fold 
 the batch up short and place six red strips 
 on it. Pull out a little flat and about an inch 
 wide and cut with butter-cup cutter. 
 
 LADY KISSES. 
 
 Place in kettle 
 10 lbs. sugar. 
 
 1 teaspoonful cream of tartar. 
 
 2 qts. water. 
 
 Set on fire and mix. 
 
 After batch starts to boil remove paddle 
 and wash off the sides of the kettle with a wet 
 brush. Place cover on kettle and allow to 
 steam for a few minutes. Remove cover, place 
 
98 WM. M. BELIES "PILOT" 
 
 thermometer in batch and cook to 335°. Pour 
 on greased slab and in a minute or so fold 
 the edges in. Take a small piece and color 
 red, place in front of table-furnace and keep 
 warm. Place gloves on and pull the rest of 
 the batch until it attains a high gloss. Flavor 
 peppermint while pulling. Place on table 
 and squeeze air out, fold into a loaf and place 
 about ten very small red strips on it. Spin 
 out in strips about as large around as a pencil 
 and cut with butter-cup cutter. 
 
 MOLASSES MINTS. 
 
 Place in kettle 
 10 lbs. sugar. 
 
 1 teaspoonful cream of tartar. 
 
 2 qts. water. 
 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle 
 and wash off the sides of the kettle with a 
 wet scrub-brush. Place cover over kettle and 
 allow to steam for several minutes. Remove 
 cover and place thermometer in kettle. Cook 
 to 335° and add 1 pint molasses ; when it has 
 boiled in well remove batch from fire and pour 
 on greased slab. Turn edges in. Take a 
 small piece and add a little shaved liquor choc- 
 olate to it and knead in well, place in front 
 of table-furnace to keep warm. Place gloves 
 on and pull the balance of batch until it at- 
 tains a high gloss Flavor peppermint while 
 pulling. 
 
 Place on table and knead air out. Form in 
 
WM. M. BELL'S "P ILOT " 99 
 
 a loaf and place about ten narrow strips on 
 with the chocolate piece. Pull ont in small 
 strips and cut on butter-cup cntter. 
 
 PEANUT BUTTER CUPS. 
 
 Take one pound of peanut-butter, place in 
 a double boiler and heat. 
 Place in kettle 
 10 lbs. sugar. 
 
 1 teaspoonful cream of tartar. 
 
 2 qts. water. 
 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle 
 and wash off the sides of the kettle with a 
 wet brush. Place cover on kettle and allow 
 to steam for a few minutes. Remove cover, 
 place thermometer in batch and cook to 335°, 
 then add about a tablespoonful of burnt sugar 
 color and when boiled in well, pour batch on 
 greased slab. Turn edges in, place gloves on, 
 knead up and when stiff enough to handle pull 
 hard and fast until very shiny. Flavor va- 
 nilla while pulling. Twist air out and place 
 on table. Knead up good and form in flat 
 square piece about 16 inches square. Spread 
 peanut-butter on batch and roll up, seal both 
 ends and pull out about as large as your finger. 
 Cut on butter-cup cutter. 
 
 HIGHBALLS. 
 
 Dip Maraschino Cherries in bon-bon fondant 
 and then dip in bitter-sweet chocolate. 
 
 Have your cream pretty hot and after they 
 are dipped in chocolate wrap in tin or gold 
 foil and they will keep a long time. 
 
100 WM. M. BELL'S "PILOT' 
 
 CREME-DE-MENTHE RAISINS. 
 
 Take large seedless raisins and place in a 
 bowl of Creme-de-menthe. 
 
 Allow to soak over night, then drain liquor 
 off and dip raisins in fondant and then dip in 
 bitter-sweet chocolate. 
 
 Save the liquor and it may be used over and 
 over again. 
 
 Candy Vase made over end of Rolling Pin, one end cut off 
 
 CANDY DISHES. 
 
 The batch for making dishes consists oi the 
 following : 
 
 4 lbs. sugar. 
 1 lb. glucose. 
 1 qt. water. 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle 
 and place cover on kettle. Allow to steam 
 for several minutes, then remove cover and 
 wash off the sides of kettle with a wet brush. 
 Place thermometer in batch and cook to 300°. 
 
WM. M. BELL'S ''PILOT' 
 
 101 
 
 Pour on greased slab and fold in edges. Cut 
 the batch in three pieces, color one red, one 
 green and one yellow. Place in front of table- 
 furnace and just partly knead together. Form 
 in roll and cut pieces off large enough to make 
 desired dish. Your batch may be colored in 
 any manner to suit your taste. 
 
 
 Candy Disli made over 5 gallon ice-cream can 
 
 Candy dish made in large soup bow] 
 
102 WM. M. BELL'S "PILOT' 
 
 The dishes are made over the bottoms of 
 glasses, bowls, cans, jars, bottles, etc. 
 
 With a rolling-pin you flatten out a piece 
 of the candy as thin as an ordinary piece of 
 glass, then you place it over the mould and 
 form the edges with your fingers, place in 
 front of electric fan for a moment and remove 
 from mould. 
 
 Large punch-bowls and display dishes are 
 made in the same way, using ice cream cans, 
 bowls, pans, etc., as moulds. The smaller 
 dishes are used as salted-almond cups, ice 
 cream cups, bon-bon dishes, etc. 
 
 After the dishes are made and cooled give 
 them a thin coat of confectioner's glazine, al- 
 though I have discontinued the use of it al- 
 together and let them go plain. Bronzing the 
 edges adds considerably to the appearance. 
 
 A little practice is all that is necessary in 
 making this article. 
 
 SALTED ALMONDS. 
 
 Place in a nice clean kettle two or three 
 pounds of some good cooking grease and set on 
 fire. When hot add the desired amount of 
 almonds and stir and cook until a nice light- 
 brown, then strain grease back into can and 
 spread almonds out on a large sheet of ma- 
 nila paper, sprinkle with salt and allow to 
 cool. Use grease over and over until black 
 and dirty, then throw out and use new. 
 
 To blanch the almonds place in a pot, cover 
 with water and allow the water to come to a 
 boil, then strain water off and let cold water 
 run on almonds until they are cold. 
 
WM. M. BELL'S "PILOT" 103 
 
 Now, by squeezing between the fingers the 
 skins can be slipped from the almonds very 
 easily. Place the blanched almonds on a cloth 
 and place in a dry place. 
 
 Butter can be used for cooking the nuts in 
 but the cooking grease is more satisfactory 
 and cheaper. 
 
 SALTED PEANUTS. 
 
 The same instructions apply for salted pea- 
 nuts as for salted almonds. 
 
 SALTED PECANS, WALNUTS, ETC, 
 
 Place the nuts in a sieve, sprinkle lightly 
 with water, then sprinkle with salt and shake 
 over fire until dry. 
 
 GLACE NUTS. 
 
 Place in kettle 
 4 lbs. sugar. 
 1 lb. glucose. 
 1 qt. water. 
 
 Set on fire and mix. 
 
 When boiling remove paddle, cover kettle 
 and allow to steam for several minutes. Re- 
 move cover, wash off sides of kettle with a wet 
 brush and place thermometer in batch. 
 
 Cook to 300°, remove from fire and dip the 
 bottom of kettle into a pan of cold water. 
 
 Set kettle on slab and drop nuts into it, one 
 at a time, fish out with a fork and drop on 
 greased rock. 
 
 GLACE FRUITS. 
 
 Place in kettle any fruit you desire to glace 
 (pineapple, cherry, figs, apricots, etc.) and add 
 
104 WM. M. BELL'S "PILOT" 
 
 enough water to boil them in. Now add sugar, 
 allowing five pounds for each two quarts of 
 water. 
 
 Set on fire and cook to a thread or until a 
 little between your fingers or between two 
 sticks will just barely string out an inch and 
 a half or so. Kemove from fire and grain the 
 syrup on side of kettle until cloudy, then fish 
 fruit out with a fork and lay on sieve to dry. 
 
 ICING FOR DECORATING. 
 
 Take the whites of three eggs, place in a 
 bowl and with a fork whip until thin or until 
 well mixed. Run powdered sugar through a 
 fine sieve two or three times and place about 
 one-half pound with the eggs and mix good. 
 Add a pinch of cream of tartar and about one 
 drop of blue color. Add powdered *sugar un- 
 til the mixture is very stiff. Beating has a 
 great deal to do with getting a nice icing. 
 
 Procure different styles of tubes and paper 
 from your supply-house. 
 
 Cut the paper in triangle shape about ten 
 inches on one straight side and eighteen inches 
 on the angled side. Take hold of the paper 
 by the two outside points and roll into a 
 cornucopia, folding the outside point in- 
 side to make it hold firm. Cut the point from 
 the cornucopia and drop the tube inside. Fill 
 with icing of any color and by holding in 
 the hand and pressing, the icing will come out 
 and can be run into any desired design. 
 
 Practice is the only thing that will make a 
 good decorator. 
 
PARTY 
 CANDIES 
 
106 
 
 WM. M. BELL'S "PILOT' 
 
 PARTY CANDIES. 
 
 Party candies and favors are a very nice 
 line to cater to. Always have a small case 
 which contains samples of different special- 
 ties for the several holidays honored in your 
 locality. 
 
 A few forms used in making Party Candies 
 
 These specialties usually sell at a wonderful 
 profit and are something which add to your 
 prestige, as people will talk about how pretty 
 they are and will consequently inquire where 
 they come from. 
 
 I will endeavor to suggest a few of the dif- 
 ferent novelties which I have made. 
 
 NEW YEARS, 
 
 New Years Day is one holiday that there is 
 no special form or design for, outside of the 
 date of the year just passed linked by a hy- 
 
WM. M. BELL'S "PILOT" 107 
 
 phen with the year just starting. One pretty 
 favor I have made is to run out large patties 
 in any desired shade and with decorating icing 
 pipe the dates on and a little vine or flower 
 added, helps. 
 
 LINCOLN'S BIRTHDAY. 
 
 Red, white and blue variegated patties and 
 small flags piped on large patties. 
 
 VALENTINE'S DAY. 
 
 Quite an elaborate line can be made for 
 Valentine Parties, red opera stick, red cinna- 
 mon patties, heart patties run in starch, heart- 
 shaped ice cream dishes which I will explain. 
 It is first necessary to have a form made by 
 a tinner, cut out a circular piece of tin about 
 five inches in diameter, draw a heart on it and 
 bend a strip of tin about one inch wide and 
 15 inches long to fit the heart, and solder on 
 solidly. 
 
 Place in kettle 
 4 lbs. sugar. 
 1 lb. glucose. 
 1 qt. water. 
 
 Cook to 300° and pour on greased slab, 
 color red, flavor cassia and knead up good un- 
 til quite stiff. Place in front of table-furnace 
 and spin out in strips about % inch wide and 
 15 inches long or long enough to go around 
 the heart mold, wrap around mould and drop 
 off in front of electric fan. Continue this way 
 until batch is consumed. Grease slab and set 
 hearts on it so as they will not touch one an- 
 other. Place in kettle 4 lbs. sugar, 1 lb. glu- 
 
108 WM. M . BELL'S "PILOT " 
 
 cose and a qt. of water. Cook to 300° and 
 remove from fire. Color deep red. Warm up 
 pattie funnel and stick and fill with batch, 
 then run bottoms in hearts and have some one 
 follow along and loosen from slab as soon as 
 they start to cool. This is a very neat article 
 for serving ice cream in. 
 
 Red bon-bons are also a good thing to have 
 on hand. 
 
 WASHINGTON'S BIRTHDAY. 
 
 Red, white and blue candies of all sorts. 
 Variegated patties made by rubbing with your 
 finger, a stripe of red and blue color on op- 
 posite sides of the inside of pattie funnl. Fill 
 with white fondant melted over steam bath 
 and run out on wax paper, the result will be 
 red, white and blue patties. 
 
 Red, white and blue baskets are nobby. Cook 
 a batch of stick-candy per recipe given herein 
 and pull body of batch. Place on it one wide 
 red stripe and one wide blue stripe. Pull out 
 the size of a lead pencil and twist around in 
 cup and with the end form a handle. Have 
 some one hold each basket in front of electric- 
 fan until cool. 
 
 Red, white and blue ribbon-balls are also 
 very pretty. 
 
 Red, white and blue bon-bons also. 
 
 White bon-bons with a very small American 
 flag on each are also pretty. 
 
 ST. PATRICK'S DAY. 
 
 All manner of candy made up green. 
 Green patties, bon-bons, lime-drops, ribbon- 
 
WM. M. BELL'S "PILOT" 109 
 
 balls, cinnamon potatoes, shamrock ice cream 
 dishes. For the cinnamon potatoes make a 
 batch of opera-cream and roll into small balls, 
 then roll in ground cinnamon and with a match 
 make little holes, to represent eyes. 
 
 For the shamrock ice cream dishes refer to 
 the novelties for Valentine's day and make in 
 the same manner as the hearts having a sham- 
 rock mould made and using green candy in 
 place of red. 
 
 APRIL FOOL'S DAY. 
 
 For the first of April a person should have 
 on hand a few candies to be used as jokes 
 
 Cut some pasteboards the size and shape 
 of chocolate-chips and dip as such. 
 
 Cut pieces of wood to represent caramels 
 and dip for dip-caramels. Mix cayenne-pep- 
 per with fondant, roll into small balls and 
 dip in chocolate. 
 
 Cut limberger cheese in squares and dip in 
 chocolate. 
 
 These are a few suggestions and you can 
 work up several ideas of your own. 
 
 EASTER. 
 
 Eggs of all descriptions and lavender and 
 white candies. 
 
 Make chocolate cream eggs in all sizes. Take 
 stock fondant and color a small piece orange 
 and flavor a piece of the white with vanilla 
 and work powdered sugar into it until stiff 
 Now take a small piece of the orange cream 
 and about twice as much of the white and wrap 
 the white around the orange and roll into a 
 
110 
 
 WM M. BELL'S "PILOT' 
 
 Easter Egp. before and after decorating 
 
WM. M. BELL'S "PILOT" 111 
 
 ball the shape of an egg. Dip in sweet coat- 
 ing and when yon place the eggs on the coun- 
 ter for display cut one of the eggs in two to 
 show the yolk center. Make in 5, 10, and 25- 
 cent sizes, allowing about tw T o ounces for 5 
 cents. 
 
 Procure from a supply house tin egg moulds 
 of different sixes and grease each mould and 
 place a little chocolate in the tin and with the 
 fingers spread out all over the inside of tin un- 
 til set. Place in a cool place and when hard 
 slide out of mould. When you get a quantity 
 made stick together by placing warm choco- 
 late on the edges and sticking together. They 
 can either be given a coat of glazine or not as 
 you wish. Decorate w T ith icing, dragus, and 
 flowers. For a novelty small chickens, eggs, 
 etc., can be placed in the center of eggs. 
 
 Make candy platters by cooking 4 lbs. sugar, 
 1 lb. glucose and 3 pts. water to 300° and after 
 pouring on greased slab and pulling well, place 
 in front of table furnace and take small pieces 
 and roll out flat in oval-shape, press over small 
 china platters and allow to cool. Take small 
 balls of orange fondant and place about 2 on a 
 platter. Take a piece of white fondant and roll 
 out smooth and flat, place over the orange balls 
 to represent poached eggs. Make some bacon 
 by taking yellow, chocolate and white cream 
 and laying in a pan in thin layers until about 
 an inch thick. Turn out and cut n-ossways 
 and place on the platters in small strips. "With 
 a little good judgment these novelties can be 
 made quite attractive. 
 
112 WM. M. BELL'S "PILO T" 
 
 Make a good showing of lavender and white 
 patties, lavender and w r hite opera-stick and 
 mi iter -cups, also. 
 
 FOURTH OF JULY. 
 
 Make all manner of red, white and blue 
 candy. Patties, ribbon-candy, bon-bons, etc. 
 
 THANKSGIVING-DAY. 
 
 There are no particular candies or favors 
 for Thanksgiving-Day. All color of patties 
 and opera-sticks for dinner. 
 CHRISTMAS. 
 
 For Christmas Day all manner of deep red 
 and green candies. Candy canes made of stick 
 candy and crooked on one end. 
 
 RAISIN CARAMELS. 
 
 Make a batch of vanilla caramels and after 
 removing from fire add about one pound seed- 
 less raisins. 
 
 MAGNOLIA KISSES. 
 
 Place any desired amount of cream fondant 
 in a pan and place pan over boiling water. 
 Stir fondant as water boils until it is all 
 melted. 
 
 Remove from fire, flavor vanilla and add 
 some chopped English walnuts. Spoon out in 
 kisses onto wax paper. When spooning kisses 
 keep dipping your knife into a pan of hot 
 water to keep it from sticking to the cream. 
 
 SNOW-FLAKES, 
 
 Melt cream the same as for Magnolia Kisses 
 and drop three or four cherries onto the 
 
WM. M. BELL'S "PILOT" J113 
 
 cream at a time and spoon out with a little 
 of the cream, just taking out one cherry at a 
 time. 
 
 SUNSHINE CANDY. 
 
 Place in kettle 
 10 lbs. sugar. 
 
 1 teaspoonful cream-of-tartar. 
 
 2 qts. water. 
 Place on fire and mix. 
 
 When batch starts to boil remove paddle, 
 cover kettle and allow to steam for a few min- 
 utes. Remove cover, wash off sides of kettle 
 and place thermometer in batch. Cook to 335° 
 and pour on greased slab. 
 
 Color a little piece red, a little piece green 
 and a little piece lavender. 
 
 Pull the balance of batch and flavor pep- 
 permint, anise, lime or any flavor you desire. 
 Place on spinning table, flatten out and place 
 strips on three separate pieces. Now bump 
 the pieces together and pull out in thin chips 
 about % or % of an inch wide and cut in but- 
 tercup-cutter. 
 
 Cook another batch and pull out round and 
 cut like buttercups. 
 
 Cook another batch and take a small piece 
 and pull it for a stripe. Take the balance of 
 batch and color half red and flavor cinnamon 
 and the other half green and flavor lime. When 
 quite cool form in round loaf and stripe with 
 several small white stripes. Pull out round 
 and cut as butter-cups. 
 
 There is no limit to the assortment, simply 
 use your own judgment. Keep in tight jars. 
 
114 WM. M. B ELL'S "PILOT" 
 
 MINT-CREAM BRAID. 
 
 Make a batch of after-dinner mints and after 
 you have placed on table, pull out in strings 
 as large around as your finger and form three 
 pieces, each about twelve inches long, into a 
 braid by having one person hold the three 
 strands in their fingers while you braid them 
 the same as you would hair or rope. Lay in 
 pans until grained, then wrap in wax paper 
 for counter. 
 
 CORDIALS. 
 
 In the first place your starch must be nice 
 and dry and also warm. Make your impres- 
 sions very carefully. 
 
 Place in kettle 
 10 lbs. sugar. 2 qts. water. 
 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle 
 and place cover on kettle. Allow to steam for 
 a few minutes, remove cover and wash off the 
 sides of kettle with a wet brush. Dip stick 
 into batch and draw out what clings to the 
 stick, place your thumb and index finger on 
 it and pull out into a thread between the 
 thumb and index finger. When a pretty stout 
 string is formed the batch is cooked, remove 
 from fire and set on tub. 
 
 Color red and flavor rose, stir the color and 
 flavor in very gently so as not to start a grain. 
 Run into starch with a pattie funnel and have 
 a stick which fits very closely or wrap your 
 stick with a little piece of cloth. Do not work 
 the stick up and down over each hole or you 
 
WM. M. BELL'S "PILOT'' 115 
 
 will grain the syrup, allow the syrup to run 
 out in a small stream and move the funnel 
 along over the impressions as fast as they fill 
 up, only stopping funnel at the ends of the 
 tray. 
 
 After they have set about half an hour 
 sprinkle starch over the trays to cover the 
 cordials and allow to set over night. Remove 
 from starch very carefully and either dip in 
 chocolate or crystallize in a 34 crystal. 
 
 PEANUT CLUSTERS. 
 
 Roast any desired amount of Spanish pea- 
 nuts and after they are cool dip in chocolate 
 in clusters allowing about 5 or 6 nuts to each 
 cluster. 
 
 OPERA CREAM BAR. 
 
 Place in kettle 
 15 lbs. sugar. 
 2 lbs. glucose. 1 gal. cream. 
 
 Set on fire and mix. 
 
 After batch settles down to a steady boil, 
 place thermometer in and cook to 244°. Pour 
 on damp slab. After five minutes pour about 
 half an ounce of vanilla on batch and cream. 
 When in a firm mass cover with a damp cloth 
 and allow to sweat for half an hour. 
 
 Soften up with the hands and form in cara- 
 mel pans lined with wax paper. After it is 
 set turn out and cut in bars % of an inch 
 wide and 3!/2 inches long. Dip in sweet coat- 
 ing. 
 
 It is necessary to stir opera cream continu- 
 ally while boiling. 
 
116 W M. M. BELL'S "PILOT" 
 
 OPERA CREAMS. 
 
 Place in kettle 
 12 lbs. sugar. 
 
 1 teaspoonful cream- of -tartar. 
 1 gal. milk. 
 
 Set on fire and mix. 
 
 After batch has settled down to a good boil 
 place thermometer in and cook to 242°. Pour 
 on damp slab. Pour about one-half ounce va- 
 nilla on batch and after it has set for about 
 five minutes cream up. After it has formed 
 into a stiff mass cover with a damp cloth and 
 leave sweat for about half an hour. Knead up 
 with the hands until all the lumps are remov- 
 ed so batch is smooth like dough. 
 
 Opera caramels can be made in various 
 forms, part may be colored pink and flavored 
 strawberry, and part of it may be flavored 
 with melted chocolate or dry cocoa. If you 
 take caramel pans, line them with wax pa- 
 per and cut French cherries and pineapple 
 into small pieces, then scatter them onto the 
 wax paper together with some walnuts or 
 pecans and press the plain cream on the pans 
 so the fruit will show on top, turn out, peel off 
 wax paper, mark into caramels, you will have 
 a very attractive piece of candy. 
 
 It is necessary to stir opera cream continu- 
 ally while boiling. 
 
 COCOANUT-CREAM-CARAMELS. 
 
 Place in kettle 
 2 lbs. glucose. 
 
WM. M. BEL L 'S "PILOT" 117 
 
 2 lbs. molasses. 
 
 2 lbs. chip cocoanut. 
 
 1 qt. water. 
 
 Set on stove, stir continually and cook un- 
 til a little of the candy taken out and tested 
 in cold water forms a soft ball. Remove from 
 fire and add 1 teaspoonful ground nutmeg and 
 all the macaroon cocoanut it will take up. Pour 
 on greased slab and roll out thin, about one- 
 third the thickness of a caramel. Melt some 
 fondant, flavor vanilla and spread over half of 
 the cocoanut batch, then fold the other half 
 over on the cream and roll down smooth. When 
 cool cut into caramels. 
 
 COCOANUT-NUT-CARAMELS. 
 
 Place in kettle 
 
 2 lbs. glucose. 
 2 lbs. molasses. 
 
 2 lbs. thread cocoanut. 
 1 qt. water. 
 
 Set on fire, stir continually and cook until 
 a little tested in cold water forms a soft ball. 
 Remove from fire, add one pound broken wal- 
 nuts and all the macaroon cocoanut it will take 
 up. 
 
 Roll out smooth the thickness of caramels 
 ond when cold cut in squares and when pan 
 ning set on edge to show up nuts. 
 
 STUFFED DATES. 
 
 Remove the stones from dates and insert 
 a walnut or pecan half in its place, roll tight 
 and then roll in granulated sugar. Keep a pan 
 
118 WM. M. BELL'S "PILOT" 
 
 of water setting handy and keep the hands wet 
 while working. 
 
 FIGOLETS. 
 Place in kettle 
 2 lbs. glucose. 
 2 lbs. sugar. 
 iy 2 lbs. finely ground figs. 
 2 oz. some good grease. 
 
 1 qt. water. 
 
 Set on slow fire, stir continually and cook 
 until a little tested in cold water forms a stiff 
 ball. Remove from fire, flavor lemon and pour 
 between iron bars the thickness of caramels, 
 roll out smooth. 
 
 When cool, cut in small squares, roll in gran- 
 ulated sugar and stack in pans. 
 
 MARSHMALLOW KISSES. 
 
 Place in a double boiler or in a pan set 
 over boiling water 
 
 2 lbs. cream fondant. 
 2 lbs. marshmallows. 
 
 Melt until smooth and well mixed. Remove 
 from fire and set pan out of water and after it 
 has thickened up a bit spoon out in small kisses 
 and on the top of each one place a half of a 
 French cherry or a piece of pineapple fritter. 
 
 BUTTER STICKS. 
 
 Melt 2 lbs. fondant in a double boiler and 
 add to it a few drops of vanilla and % lb. 
 best butter, when butter is all dissolved add 
 enough powdered sugar to make it stiff. Keep 
 this center warm while you cook jacket. 
 
WM. M. BELL ' S "PILOT" 119 
 
 Place in kettle 
 6 lbs. sugar. 
 
 1 teaspoonful cream-of-tartar. 
 3 pts. water. 
 
 Set on fire and mix. 
 
 When batch starts to boil remove paddle and 
 cover kettle. After it has steamed for a few 
 minutes remove cover and wash off sides of 
 kettle with wet brush. 
 
 Place thermometer in batch, cook to 330° 
 and add % lb. butter and half a teaspoonful 
 salt. When the butter is boiled in remove 
 from fire and pour on greased slab. Fold edges 
 in, place gloves on and when cool enough to 
 handle pull not more than five times on the 
 hook. 
 
 Flatten out on table in front of furnace and 
 place the cream center on it in a round loaf 
 running from end to end. Then fold jacket 
 around the center, seal up ends and spin out in 
 small sticks about as large around as a pencil 
 and mark in two-inch lengths with caramel 
 marker. Break apart and place in jars. 
 
 Turn batch often, so as not to chill jacket. 
 or it will crack and give you trouble. 
 
 Have your shop nice and warm. 
 
 BURNT SUGAR. 
 
 Place in kettle 
 5 lbs. sugar. 
 3 qts. water. 
 
 Set on stove and mix. 
 
 Allow to boil until perfectly black, then add 
 about 2 qts. water and melt and get to a 
 
120 WM. M. BELL'S "PILOT" 
 
 heavy syrup. Place in a can or in open neck 
 jars. 
 
 Open the window when you start to make 
 this as the smoke gets very thick. 
 
 Stir the mixture when it starts to boil. 
 
 This will not damage a kettle in the least, 
 in fact it cleans it. 
 
 NUT-CHEWING TAFFY. 
 
 Place in kettle 
 5 lbs. glucose. 
 5 lbs. sugar. 
 1 qt. water. 
 
 Set on fire and cook to 275°. Remove and 
 add % lb. best butter and after it is mixed 
 in well pour on greased slab. 
 
 When cool enough to handle place on hook 
 and while pulling work into it one pint of 
 cream and some vanilla flavor. Work the 
 cream in by pouring it onto the batch at the 
 hook a very little at a time. By having a pan 
 of starch setting handy the hands may be 
 kept from being too sticky by rubbing a little 
 of the starch on them once in a while. 
 
 After pulling place on the slab and knead 
 into it about l 1 /^ lbs. walnut pieces. Spread 
 out on the slab, cut in squares and wrap in 
 wax paper. You can also spin out, cut off in 
 kisses and wrap. 
 
 BROKEN MIXED. 
 
 Place in kettle 
 10 lbs. sugar. 
 10 lbs. glucose. 
 3 pts. water. 
 
WM. M. BELL'S "PILOT" 121 
 
 Set on fire and mix. 
 
 When batch starts to boil, place cover on 
 kettle, allow to steam for a few minutes, re- 
 move cover, wash off sides of kettle with a wet 
 brush and place thermometer in. 
 
 Cook to 290° and pour on greased slab. 
 Turn edges in, cut batch in two, color one 
 piece pink and have the other one white. Pull 
 both good, flavoring the white vanilla and the 
 pink strawberry. After pulling place on table 
 in front of furnace and pull out in strips about 
 1^2 inches wide and mark in l^-nich lengths 
 with caramel market. Spin out about ^4 inch 
 thick. 
 
 Cook another batch the same as the first 
 one and after it is on the slab color a little 
 piece red and a little piece green and place in 
 front of table furnace to keep warm. Cut the 
 balance of batch in two and pull separately, 
 flavoring one piece peppermint and the other 
 lime. Flatten out in front of table furnace 
 and on the peppermint place six red stripes, 
 three on each side and do the same with the 
 green on the lime. Spin out and mark the 
 same as the other batch. 
 
 Place 5 lbs. sugar and 5 lbs. glucose, with a 
 quart of water in the kettle and cook as you 
 did the other batch to 290° and add to it a 
 pint of molasses. When well boiled in pour 
 on greased slab, pull and spin out as you did 
 the others. 
 
 Place a 5 and 5 batch in kettle, cook to 290° 
 and pour between iron bars the same as for 
 caramels onlv thinner and while it is still 
 
122 WM. M. BELL'S "PILOT" 
 
 hot sprinkle over it macaroon eocoanut which 
 has been previously colored red by placing 
 red color on the hands and rubbing the cocoa- 
 nut between them. Mark in squares with 
 caramel marker before it is cold. 
 
 Place 5 and 5 in kettle, cook to 290°, re- 
 move from lire, color red, flavor strong with 
 anise oil and pour out between iron bars the 
 same as you did the last batch, sprinkle white 
 eocoanut on top and mark in squares. 
 
 Place 5 and 5 in kettle and when cooked to 
 240° add 5 lbs. Spanish peanuts and some salt. 
 Stir and cook until peanuts are done and pour 
 between iron bars. Mark in squares. 
 
 Place 5 and 5 in kettle, cook to 252° and 
 set on tub. Add to it a few drops of vanilla 
 and 10 lbs. fondant and 4 lbs. macaroon cocoa- 
 nut. Stir until grained and thick. Sprinkle 
 some starch on slab and pour half of the batch 
 out between iron bars, half the thickness of 
 caramels. Color the other half of batch pink 
 and do likewise. When cool mark in squares 
 and break apart. 
 
 This will give you a little over 100 lbs. of 
 a nice broken mixed and if this is too much or 
 not enough cut the batches down or increase 
 them as the case may be. 
 
 FRENCH FRUIT CAKE. 
 
 Place in kettle 2 lbs. brown sugar. 
 
 3 lbs. gran, sugar. 
 
 Y 2 teaspoonful cream-of-tartar. 
 
 y 2 gal. cream. 
 Set on fire, stir constantly and cook to 245° 
 
WM. M. BELL'S "PILOT" 123 
 
 Pour on damp slab and sprinkle on it 1 lb. 
 raisins, 1 lb. currents, V2 lb. almonds, V2 lb. 
 chopped citron and a few drops vanilla. Al- 
 low to sit for just 3 or 4 minutes and cream. 
 Soften up and place in box lined with wax 
 paper. Allow to set all night, then turn out, 
 melt some fondant and ice as you would a 
 cake. Cut in 5-cent slices. 
 
 FRUIT CAKE. 
 
 Place in your kettle the same batch as for 
 French Fruit Cake and add 1 oz. ground clove, 
 1 oz. ground allspice, 1 oz. ground cinnamon, 
 
 1 oz. ground nutmeg. When creaming in place 
 of using vanilla use about 14 tumbler of 
 brandy. 
 
 WHATISIT-STYLE-CANDY. 
 Place in kettle 
 
 6 lbs. sugar. 
 
 2 lbs. glucose. 
 
 1 pt. molasses. 
 
 1 qt. water. 
 Set on fire and cook to 245°. 
 Set on tub and add to it 2 teaspoons soda. 
 
 2 lbs. fondant and 1% lbs. black walnuts. Stir 
 until cream is dissolved and until batch is stiff 
 and grained. Turn out on slab or on a large 
 sheet of paper and allow to set until cool. Take 
 a fork in each hand and pull apart, pile in 
 pans for store. 
 
 IMITATION VANILLA FLAVOR. 
 
 This will make 10 gal. of a fine vanilla 
 flavor, one which I have used for quite a few 
 years. 
 
124 WM. M. BELL'S "PILOT" 
 
 Place in a kettle 7 lbs. sugar and 2 gals, 
 water. Bring it to a boil and set off. Add to 
 this syrup while it is warm 8 oz. vaniline and 
 2 oz. coumarine. 
 
 Place in a ten-gallon keg and add 2 gals, 
 alcohol and enough water to fill the keg. Color 
 with caramel color and red color to a desired 
 shade, cork up and set in a warm place for 3 
 or 4 months. The longer you leave it set the 
 better the vanilla. 
 
 DIPPED STRAWBERRIES. 
 
 First take and pick out a desired amount 
 of nice solid strawberries. Do not wash them. 
 
 Obtain several clips with hooks on them, 
 the kind that haberdashers use for hanging 
 shirts, etc., in their windows. 
 
 Stretch a line the length of your spinning 
 table about eighteen or twenty inches over it. 
 Lay wax paper under the string. 
 
 Now melt some fondant in a double boiler 
 and set handy to the table. 
 
 Take the strawberries and fasten the clips 
 onto the stems. Dip down in the cream as far 
 as the green and hang on the line to drip. 
 
 Proceed in this manner until all the berries 
 are dipped. This piece should only be made 
 for special orders as they will not keep long. 
 
 GLACE ORANGES. 
 
 Separate the pods of oranges but be very 
 careful not to break the skin. 
 
 Make a solution of gum-arabic and water 
 and dip the orange pieces in it. 
 
 After they have set long enough to dry, dip 
 
WM. M. BELL' S "PILOT" 125 
 
 in candy made of 4 lbs. sugar, 1 lb. glucose, 
 1 qt. water, cooked to 300°, with a fork, drop 
 on greased slab. 
 
 Just make this for special orders. 
 
 DIPPED GRAPES. 
 
 Pick large, green grapes from their stem, 
 very carefully so as not to break the skin. 
 
 Dip in bon-bon fondant as you would bon- 
 bons. 
 
 Make for special orders only. 
 
 GLACE MAROONS. 
 
 Usually the French Maroons come in cans, 
 which can be secured from most any supply 
 house. 
 
 Pour the contents of a can in a kettle and 
 add to it about a quart of water and 5 lbs. 
 sugar. Set on fire, stir very carefully and 
 cook to a thread. 
 
 Remove from fire, grain until the syrup is 
 cloudy, and lift out carefully onto sieve to 
 dry. 
 
 POPCORN CRISP. 
 
 Place in kettle 
 3 lbs. sugar. 
 Y 2 lb. Glucose. 1 pt. water. 
 
 Set on fire and mix. 
 
 Cook to 300° and add % pt. molasses and a 
 piece of butter the size of a walnut. Stir good 
 until the batch turns a golden color and set 
 on tub. 
 
 Add 2 lbs. popcorn and stir until thoroughly 
 covered with the candy. 
 
126 WM. M. BELL'S "PILOT' 
 
 Spread out on greased slab and break apart 
 for tray. 
 
 This can also be made up in 5-cent balls. 
 
 SPUN SUGAR NESTS. 
 
 Set two cases on your slab far enough apart 
 to span your iron bars across. Lay four or five 
 of the" bars on the boxes. 
 
 Take a wire egg-whip and cut the wires so 
 that the ends hang loose. 
 
 Cook 3 lbs. sugar, 1 lb. glucose and a quart 
 of water to 300°. Set batch on slab, dip wires 
 into it and swing back and forth over the 
 wires. 
 
 Take the fine strings that hang and form 
 into bird-nests. 
 
 RIBBON NESTS. 
 
 Place in kettle 
 8 lbs. sugar. 
 2 qts. water. 
 1 teaspoonful cream-of-tartar. 
 
 Set on fire and mix. 
 
 When batch boils, remove paddle, wash down 
 sides with a wet brush and cover kettle. 
 
 Allow to steam for a few minutes, remove 
 cover and place thermometer in batch and 
 cook to 335°. Pour on greased slab. Turn in 
 edges, place gloves on and when stiff enough 
 to handle pull vigorously until very glossy. 
 Flavor rose while pulling. Twist air out and 
 place on spinning table, knead up until stiff, 
 form in a round loaf, place in front of batch 
 warmer and pull out in small string about the 
 
WM. M. BELL'S "PILOT' 
 
 127 
 
 size of hemp rope. 
 
 Take a bunch of the candy about as large 
 as a base-ball and form in a coffee cup to re- 
 semble a bird's nest. 
 
 Rbbon Nests made in glass sherbet cups, if possible, set in front 
 of electric fan just after forming: 
 
 COLORED SUGAR SAND. 
 
 Take any desired amount of granulated 
 sugar and place on a pan. 
 
 Now take any paste color and smear a little 
 of it on the palms of your hands and rub the 
 sugar between your hands until it is the proper 
 shade. 
 
 WOODLAND GOODIES. 
 
 Place in kettle 
 3 lbs. sugar. 
 2 lbs. glucose. 
 1 qt. water. 
 
 Set on fire and mix. 
 
 When batch comes to a boil place thermom- 
 eter in and cook 290°. Then add to it about 
 a teaspoonful salt and 4 lbs. mixed nuts (wal- 
 nuts, pecans, almonds, filberts, brazils, etc.), 
 
128 WM. M. BELL'S "PILOT" 
 
 stir nuts in well, remove from fire, turn out on 
 greased slab and pull off in small clusters. 
 
 Turn and knead the batch often to keep it 
 from getting too cool on one side. 
 
 These can be made in the separate kinds of 
 nuts also. 
 
 CRYSTAL SYRUP. 
 
 Place in kettle, say, 20 lbs. sugar, add to it 
 9 qts. water, set on fire and mix. 
 
 When batch starts to boil skim off all foreign 
 matter which arises to the surface, place cover 
 on kettle and allow to steam for a few minutes. 
 
 Remove cover, wash off sides of kettle with 
 a wet brush and if you have a syrup gauge, dip 
 the cup into the batch and fill, then set gauge 
 in syrup and if it shows a 35 weight (which is 
 a nice crystal for ordinary purposes) remove 
 from fire and set in a solid place where it will 
 not be agitated and consequently broken. When 
 syrup is cool, and ready for use, sprinkle the 
 surface of batch with cold water and allow to 
 set until crust is dissolved. Then dip out and 
 very carefully pour over goods, place a sheet of 
 paper on the surface of the syrup after it is 
 in the pans and when ready to remove from 
 pans, just take the paper off and the crust 
 comes with it. 
 
 If you have no syrup gauge, cook the syrup 
 to 228° and reduce with water to 220°. 
 
 CUT ROCK. 
 
 Cut-rock is one piece of candy which cannot 
 be made satisfactorily from the information 
 which it is possible to give in a book. 
 
WM. M. BELL'S "PILOT" 129 
 
 The batch is the same as for stick candy. Cut 
 batch in two, color half red and pull the other 
 half (flavor while pulling 1 ), now take a piece 
 of the white and form into a round piece about 
 2 inches in diameter and 10 inches long. Wrap 
 a thin piece of red around the white, pull out 
 until it is about as large as your finger and 
 cut off in ten-inch lengths. Place all together 
 and form into a round piece. Place the bal- 
 ance of white around it and place what is left 
 of the red around the white. Pull out like 
 stick candy and chop off in half-inch lengths. 
 
 After some practice you can make most any- 
 thing you desire. 
 
 SAUER KRAUT CANDY, 
 
 Place in kettle 
 2 lbs. glucose. 
 2 lbs. molasses. 
 2 lbs. fresh thread cocoanut. 
 1 qt. water. 
 Set on fire, stir and cook until a little tested 
 in cold water forms a soft ball. 
 
 Remove from fire, add all the cocoanut it 
 will take up, a little salt and just a few drops 
 of lemon extract. 
 
 Eoll out on greased slab the thickness of 
 iron bars and cut in oblong pieces when cool. 
 Wrap in wax paper. 
 
 SIMPLE SYRUP. 
 
 Place in kettle 3 gal. water, set on fire and 
 bring to a boil. 
 
 Remove from fire and add 30 lbs. sugar. 
 
130 WM. M. BELL'S "PILOT" 
 
 Stir and dissolve. 
 
 Strain into a can to be used as stock. 
 If you desire a lighter syrup use 21 lbs. 
 sugar to 3 gal. water or 7 lbs. to a gal. 
 
 HOT CHOCOLATE 
 
 No. 1. 
 
 For 2 gal. milk. 
 
 Place in kettle 8 oz. some good cocoa, 1 lb. 
 sugar and 1 qt. water. 
 
 Set on fire and bring to a boil. Add 2 gals, 
 milk, stir continually and bring to a boil. 
 Flavor with vanilla. 
 
 Place in chocolate urn. 
 
 No. 2. 
 
 Place in kettle 2 gals, milk and 1 lb. sugar. 
 
 Place in a stew pan 2 eggs, 8 oz. cocoa and 
 enough milk to make a thin paste. 
 
 Set milk on fire, stir, and when it boils add 
 the paste and boil again. Flavor vanilla and 
 place in urn. 
 
ICE CREAM 
 
 SHERBETS 
 
 ETC. 
 
WM. M. BELL'S "PILOT" 133 
 
 FREEZING ICE CREAM. 
 
 The matter of freezing greatly relies on the 
 existing circumstances. The speed of the freezer 
 must be taken into consideration, different 
 workmen declaring that different speeds are 
 right. For myself I think 125 revolutions a 
 minute is right. I have seen freezers running 
 as slow as 75 and others running as fast as 
 150. 
 
 When the batch is strained into the freez- 
 ing can, place dasher in and cover on, now 
 slide tub into place and see that the gears 
 fit all right before placing any ice in tub. Fill 
 the tub with plain ice and allow to stand for 
 at least 5 minutes. 
 
 Now place just about a quart of ice cream 
 salt on the ice and start freezer. 
 
 After it has been turning about 5 minutes 
 fill with ice again and about 3 quarts of salt. 
 Allow to freeze until pulling pretty hard- and 
 stop freezer. Knock the plug out of tub and 
 allow brine to run off. 
 
 After removing cover, hold dasher up in one 
 hand while you scrape cream from it with a 
 case knife or small palette knife. 
 
 If you find that your batch does not fill the 
 can, cut the salt down a trifle next time. 
 
 Salt varies in strength as does ice in freez- 
 ing properties. 
 
 If your batches are watched carefully and a 
 little study given to freezing you will have no 
 no* trouble. 
 
134 WM. M. BELL'S "PILOT" 
 
 STORING ICE CREAM. 
 
 It is more satisfactory to store ice cream in 
 boxes than in tubs. 
 
 In a box 2 ft. square you can store 4 five- 
 gallon cans and pack them with the same quan- 
 tity of ice and salt as it would take to store 2 
 five-gallon cans in tubs. 
 
 It is policy to have jackets made for the cans 
 and when a can is pulled out an empty can 
 may be inserted in its place without the ice 
 falling in. 
 
 GELATINE IN ICE CREAM. 
 
 The most particular thing in using gelatine 
 is to see that it is well dissolved. 
 
 Place the desired amount of gelatine in a 
 can, add the water and set can in a kettle of 
 boiling water. Stir the gelatine once in a 
 while and allow to remain in the boiling water 
 until thoroughly dissolved. 
 
 If you should use 3 oz. in a ten-gallon batch 
 use about % gallon of water to dissolve it in. 
 
 STRAINING. 
 
 Never fail to strain your batches into the 
 freezing can, and see that your sieve is very 
 fine. 
 
 The supply houses have a sieve for this pur- 
 pose, 
 and I would advise you to secure one. 
 
 MIXING. 
 
 Stir and mix your batch thoroughly before 
 straining into freezing can. It is well to mix 
 
WM. M. BELL'S "PILOT" 135 
 
 the batch in a milk can or mixing can, using 
 a large wooden paddle to stir it with. 
 
 Fine granulated should be used unless recipe 
 otherwise states. The recipe given for vanilla 
 herein is quite good for ice cream, but there 
 are some vanilla oils on the market which are 
 very satisfactory as they contain no alcohol to 
 freeze out. 
 
 CREAM. 
 
 I should advise using 18 to 22 per cent but- 
 ter-fat cream unless recipe otherwise states. 
 
 Where a recipe calls for condensed milk and 
 it is impossible to secure same in your locality, 
 evaporated milk which can be had in cans will 
 be just as satisfactory. 
 
 BREAKING ICE. 
 
 If you do not possess an ice crusher I would 
 advise you to get one as soon as possible, as 
 the saving in time and the satisfactory results 
 received from having your ice uniform at all 
 times will very soon counteract the expense of 
 installing same. 
 
 VANILLA ICE CREAMS. 
 No. 1. 
 
 Place in a can 3 oz. gelatine and % gal. 
 water. Set can in boiling water, stir once in a 
 while and allow to remain in boiling water 
 until gelatine is thoroughly dissolved. 
 
 Place in mixing can, 5 gals, cream, 7 lbs. 
 sugar, 3 oz. vanilla (or to taste) and the gela- 
 tine. Stir until sugar is dissolved, strain into 
 freezing can and finish. 
 
136 WM. M. BELL'S "PILOT" 
 
 No. 2. 
 
 Dissolve 2y 2 oz gelatine in y 2 gal. water 
 Add to 
 
 4 gals, cream. 
 
 1 gal. condensed milk. 
 6i/ 2 lbs. sugar. 
 
 3 ozs. vanilla. 
 Mix thoroughly, strain and freeze. 
 
 No. 3. 
 Dissolve 3 oz. gelatine in y 2 gal. water. 
 Add to 
 
 2 gals, cream. 
 
 2 gals. milk. 
 
 iy 2 gals, condensed milk. 
 
 6 lbs. sugar. 
 
 3 oz. sugar. 
 
 Mix thoroughly, strain and freeze. 
 
 No. 4. 
 
 Dissolve Zy 2 ounces gelatine in y 2 gallon 
 water. 
 Add to 
 
 4 gal. milk. 
 
 iy 2 gal. condensed milk. 
 
 7 lbs. sugar. 
 3 oz. vanilla. 
 
 Mix thoroughly. Strain and freeze. 
 
 No. 5. 
 
 Dissolve 2y 2 oz. gelatine in y 2 gal. water. 
 
 Add to 4 gallons milk. Set milk over steam 
 and allow to become hot. Remove from fire 
 and cool. 
 
 Add to milk, 1 gallon condensed milk, 7 
 
WM, M. BELL'S "PILOT" 137 
 
 pounds sugar, 3 ounces vanilla, mix well, strain 
 and freeze. 
 
 ICE CREAM WITH EGGS. 
 No. 1. 
 
 Whip the whites of 18 eggs until stiff. 
 
 Place 2 gallons of milk and 7 pounds sugar 
 in pan over steam and allow to become quite 
 hot. 
 
 Pour over egg-whites while helper stirs same. 
 
 Add to it 2 gallons cream, 1 gallon condensed 
 milk and 3 ounces vanilla. Strain and freeze. 
 
 ICE CREAM WITH EGGS. 
 No. 2. 
 
 Place over steam bath 5 gallons cream. 
 
 Whip 48 eggs until well mixed, add to them 
 7 pounds sugar and then add to the cream, 
 
 Stir and allow to remain over boiling water 
 for about ten minutes or until a custard is 
 found. Dip a knife into the cream and dra"vs 
 out, if a film of the cream coats the knife re- 
 move pan from fire. Add to it 3 ounces van- 
 illa and freeze. 
 
 ICE CREAM WITH EGGS. 
 No. 3. 
 
 Mix thoroughly 5^ gallons cream, 7 pounds 
 sugar and 3 ounces vanilla. Strain into freez- 
 ing can. Start freezer and allow to run for 
 about 5 or 6 minutes. Eemove cover and add 
 the well beaten whites of 36 eggs. Place cover 
 on can again and finish freezing. 
 
138 WM. M. BELL'S "PILOT" 
 
 NEW YORK ICE CREAM. 
 No. 1. 
 
 Place 48 egg yolks in a pan and mix thor- 
 oughly. Add to them 7 pounds sugar and mix. 
 Add to the eggs 2 gallons milk and place over 
 steam until quite hot. 
 
 Remove and add 2 gallons cream, 1 gallon 
 condensed* milk, 3 ounces vanilla, strain and 
 freeze. 
 
 NEW YORK ICE CREAM. 
 No. 2. 
 
 Place over steam 5 gallons cream and add to 
 it the yolks of 48 eggs and 7 pounds sugar. 
 Allow to remain over steam until quite hot. 
 
 Cool, add 3 ounces vanilla, strain and freeze. 
 
 NEW YORK ICE CREAM. 
 No. 3. 
 
 For imitation New York Ice Cream which 
 you wish to make up in a hurry. 
 
 Take the yolks of 4 eggs, beat and stir into 
 1 gallon of vanilla ice eream, adding yellow 
 color if necessary. 
 
 HOKEY-POKEY ICE CREAM. 
 
 Dissolve 5 ounces gelatine in y 2 gallon hot 
 water. 
 
 Take 6 ounces corn-starch and work to a 
 paste with milk. 
 
 Place on the fire 2 gallons milk and 7 pounds 
 sugar, bring to a boil. Pour over the starch 
 and work smooth. Set on fire, stir and bring 
 to a boil again. Eemove and add IV2 gal- 
 lons condensed milk and 2 gallons milk. Add 
 
WM. M. BELL'S "PILOT" 139 
 
 the gelatine and 3 ounces vanilla flavor. Strain 
 and freeze. 
 
 TUTTI-FRUTTI ICE CREAM. 
 
 Chop up together one pound altogether of 
 cherries, pineapple and walnuts or pecans. 
 Dampen the fruit with a little brandy and stir 
 into 1 gallon vanilla ice cream. 
 
 If you wish to make a large batch of tutti- 
 frutti, freeze your ice cream first and mix into 
 it the fruit in the same proportions as de- 
 scribed above, allowing 10 pounds of fruit for 
 10 gallons. 
 
 Adding the brandy to the fruit keeps the 
 same from freezing hard. 
 
 SPECIAL TUTTI-FRUTTI. 
 
 For 1 gallon use 1% pounds altogether of 
 preserved peaches, fresh oranges, preserved 
 pineapple slices, maraschino cherries and pe- 
 can nuts. Do not chop the fruit too small. 
 Add a little brandy to it and stir into 1 gal- 
 lon vanilla ice cream. 
 
 BISQUE-GLACA. 
 
 Take 1 pound stale maccaroons which are so 
 dry that they will powder, place on table and 
 mash to a fine powder with rolling pin. Beat 
 one whole egg and mix with the powder add- 
 ing enough brandy to make a paste. Stir into 
 1 gallon vanilla iee cream. 
 
 NESSELRODE PUDDING. 
 
 Chop finely V2 pound French Maroons (se- 
 cure from your supply house). 
 
 Chop finely V2 pound French cherries, % 
 
140 WM. M. BELL' S " PILOT" 
 
 pound French pineapple, % pound seedless 
 raisins. 
 
 Mix in a bowl and add enough brandy or 
 rum to make a paste. Add to 3 quarts vanilla 
 ice cream. When packing do not use too much 
 salt as Nesselrode should not be too hard when 
 served. 
 
 STRAWBERRY ICE CREAM. 
 
 Pick one quart fresh strawberries and mash 
 through a colander. Add to them the juice 
 of one orange and set aside. 
 
 Whip 2 eggs and place over steam bath with 
 iy 2 gallons cream and % pound sugar. 
 
 When hot remove from fire and cool. Strain 
 into freezing can and freeze. When done mix 
 the strawberries in well. 
 
 When strawberries are out of season use 
 preserved berries in the same manner. 
 
 BERRY ICE CREAM. 
 
 For all berry ice creams, such as raspberry, 
 blackberry, etc., use the same formula as for 
 strawberry ice cream. 
 
 CARAMEL ICE CREAM. 
 
 Place in kettle 4 pounds sugar and 1 quart 
 cream. 
 
 Set on fire, stir constantly and boil until 
 it is a nice dark brown, add 1 quart cream 
 and when it boils add another quart of cream 
 and so on until you have added 3 gallons 
 cream in all. Remove from fire, cool, add 2 
 ounces vanilla and freeze. 
 
WM. M. BELL'S "PILOT" 141 
 
 IMITATION CARAMEL. 
 
 Add to 1 gallon vanilla ice cream enough 
 caramel color or burnt sugar to make a nice 
 light brown. 
 
 CHOCOLATE ICE CREAM. 
 
 Place in a can or bowl 1 pound cocoa, y 2 
 pound powdered sugar and 2 ounces vanilla. 
 Add hot water and stir to a fine smooth paste. 
 Use this as stock and when you wish to make 
 some chocolate cream add enough of the paste 
 to vanilla ice cream to color nicely and stir 
 in good. 
 
 You can also make the paste by dissolving 
 chocolate coating 4 in the same manner as the 
 cocoa. 
 
 PEACH ICE CREAM. 
 
 Take 2 quarts ripe peaches and place in boil- 
 ing water for just a minute. Remove skins 
 and stones. Rub through a colander and add 
 2y 2 pounds sugar to the pulp. Place a damp 
 cloth over the fruit and set one side. 
 
 Dissolve y 2 ounce gelatine in a cup of hot 
 water and add to 1 gallon cream. Strain cream 
 into freezer and freeze. When done stir in 
 peaches and sugar. 
 
 NUT ICE CREAM. 
 
 Finely chop any nuts you desire to use and 
 stir into vanilla ice cream allowing % pound 
 of nuts to each gallon cream. 
 
 COFFEE ICE CREAM. 
 
 Take 4 ounces good coffee and boil for about 
 3 minutes with 1 quart water. Strain into a 
 
142 W M. M. BELL'S "PILOT" 
 
 pan, add 1 gallon cream, l 1 /^ pounds sugar 
 and 2 eggs. Set over steam, stir and allow 
 to get hot. Remove from fire and cool. Color 
 a good brown with burnt sugar. 
 Strain into freezing can and freeze. 
 
 BRICKS. 
 
 Make in any desired combination using va- 
 nilla ice cream as stock and stirring into it 
 any fruits or nuts you may desire. You should 
 have a box to bury the brick moulds in, farge 
 enough to allow about 4 'inches on all sides. 
 Freeze good and hard and rinse off with warm 
 water when dumping out. After cutting wrap 
 each brick around with wax or parchment 
 paper before placing in box. 
 
 VALENTINE BRICKS. 
 
 You can secure from a confectioner's supply 
 house a heart brick. The outside is to be 
 frozen first by filling with white cream. After 
 it is hard pour a few drops of hot water into 
 the hole in center and pull out. Fill with red 
 cream and freeze. 
 
 ST. PATRICK'S BRICKS. 
 
 You can secure from your supply house a 
 shamrock brick. Freeze in the same manner 
 as the heart brick. 
 
 MARASCHINO BRICK. 
 
 Stir into vanilla ice cream whole mar- 
 aschino cherries and freeze in brick moulds. 
 When cut the cherries show up nicely. 
 
WM. M. BEL L'S "PILOT" 143 
 
 CREME-DE-MENTHE BRICK. 
 
 Stir into vanilla ice cream green Creme-de- 
 Menthe cherries and freeze in brick moulds. 
 
 EASTER BRICK. 
 
 Make brick half vanilla and half violet. 
 
 Color vanilla ice cream with violet color. 
 
 Make brick solid violet and stir into it mash- 
 mallows cut in quarters. When cut they show 
 up nicely. 
 
 RED, WHITE AND BLUE BRICK. 
 
 Make of all vanilla ice cream laying the red 
 and blue on the outsides and the white in 
 center. 
 
 When serving for a party stick a small Amer- 
 ican flag in each slice as served. 
 
 MOUSSE. 
 
 Small batch. 
 
 Dissolve IV2 pounds sugar in % gallon whip- 
 ping cream add !/> ounce vanilla and place in 
 freezer. 
 
 When almost frozen add x /2 gallon whipping 
 cream (well whipped) and finish. 
 
 MAPLE MOUSSE. 
 
 Take l 1 /^ pounds Canadian Maple sugar, 
 pound up finely and dissolve in % gallon whip- 
 ping cream. 
 
 When almost frozen add ^ gallon whipping 
 cream (well whipped) and finish. 
 
144 WM. M. B ELL'S "PILOT" 
 
 ANGEL DESSERT. 
 
 Whip y 2 gallon whipping cream good and 
 stiff, sweeten with powdered sugar, flavor with 
 a few drops vanilla and add to it V2 pound 
 marshmallows previously cut in small pieces. 
 
 The cream may be colored pink, green, lav- 
 ender or any shade to suit any occasion. 
 
 WHIPPING CREAM. 
 
 Buy a steel baker's mixing bowl, about 2 
 gallon size, which is about 10 inches in diameter 
 at the top and about 12 inches deep. Get some 
 steel spring wire and twist into a whip. The 
 finer the wire the better. 
 
 See that your cream is on ice about 4 or 5 
 hours before you whip it and while whipping 
 set pan on ice. 
 
 TEST FOR ICES. 
 If you use a syrup gauge for testing ices 
 anywhere from 18 to 22 will work satisfactor- 
 ily. After the mixture is ready for the freez- 
 er, fill the tube with liquid and set gauge in it. 
 Where the liquid comes to on the gauge is the 
 test. 
 
 Do not add acid to batch before you freeze 
 it. 
 
 STOCK ICES. 
 
 Place in a kettle 16 pounds sugar and 2 
 gallons water. Bring to a boil and place in 
 freezing can. Add enough water to make 9% 
 gallons and freeze. Use this as a foundation 
 for all ices, adding flavor to suit after it is 
 frozen. 
 
 Any flavor or color may be added to ices 
 
WM. M. BELL'S "PILOT" 145 
 
 and sherbets so I will not set down an endless 
 amount of formulas for same. Every fruit and 
 flavor under the sun may be used in. ices and 
 sherbets, satisfactorily if a little judgment is 
 used. 
 
 LEMON JUICE FOR ICES. 
 
 Place in a gallon jar 6 lemons, cut in two, 
 add V2 pound Citric Acid and cover all with 
 water. 
 
 Use this to temper your ices with, adding 
 to suit taste. 
 
 PINEAPPLE ICE. 
 
 Add grated pineapple to stock ices after 
 flavoring to taste with lemon juice. Use 1 
 gallon pineapple to 10 gallon ices. 
 
 CHERRY ICE. 
 
 Make batch of stock ice, coloring red. AVith 
 lemon make sour to suit taste. 
 
 Add Maraschino cherries and cherry or al- 
 mond extract to suit. Use 1 gallon cherries to 
 10 gallon, leaving them whole or chopping them 
 is optional. 
 
 YVETTI PUNCH. 
 
 Color stock ice violet, make a trifle sour with 
 lemon juice and flavor lightly with Creme 
 Yvetti Cordial. 
 
 CREME-DE-MENTHE PUNCH. 
 
 Make same as Yvetti Punch, coloring green 
 and using Creme-de-Menthe for flavor. 
 
146 WM. M. BELL'S "PILOT' 
 
 FRUIT PUNCH. 
 
 Color stock ice red, flavor with lemon and 
 raspberry extract. Use chopped peaches, or- 
 anges, pineapple and maraschino cherries. 
 
 Use 1 gallon fruit to 10' gallon ices. 
 
 SHERBET. (Egg). 
 
 Use same formula as for ice and when batch 
 starts to thicken remove cover and add the 
 well-beaten whites of eggs. Use 1 egg to each 
 gallon of sherbet. Color and flavor in same 
 manner as you do ices. 
 
 SHERBET. (Gelatine). 
 
 Dissolve 4 ounces gelatine in 1 quart water 
 and add to formula for ices. 
 
INDEX — 147 
 
 INDEX 
 
 Candies 
 
 Almond Creams 25 
 
 Almond Egg Nougat Chocolate 40 
 
 Almond Fritters 47 
 
 Acid Drops 61 
 
 Almonds, Creamed 77 
 
 Burnt 79 
 
 Almond Paste 88 
 
 Apricot Jellies 91 
 
 Creams 92 
 
 Chocolates 92 
 
 After- Dinner Mints 94 
 
 Almonds, Salted 102 
 
 Buttercups 17 
 
 Butter-Creams 24 
 
 Bon Bon Dipping 36 
 
 Blanched Almond Fritters 48 
 
 Brazil Fritters 49 
 
 Black Walnut Fritters 49 
 
 Bars, Nut 50 
 
 Brittle Peanut 76 
 
 Peanut-Cocoanut 76 
 
 Black Walnut 77 
 
 Filbert 77 
 
 Burnt Almonds 79 
 
 Butter-Scotch 83 
 
 Patties 84 
 
 Butter Sticks 118 
 
 Burnt Sugar . . .• 119 
 
 Broken Mixed 120 
 
 Chocolate Coating 11 
 
 Cream Slab 21 
 
 Creaming Fondant 22 
 
148 INDEX 
 
 Candies— Continued 
 
 Creams, Vanilla 23 
 
 Cocoanut 23 
 
 Nut 23 
 
 Noug-ats 24 
 
 Lemon 24 
 
 Orange 24 
 
 Raspberry 24 
 
 Strawberry 24 
 
 Butter ... 24 
 
 Maple 24 
 
 Coffee 25 
 
 Roman Punch 25 
 
 Almond 25 
 
 Cream, ~E,gg, hand roll 25 
 
 Hand Roll, No. 1 26 
 
 Hand Roll, No. 2 26 
 
 Maple Nut 27 
 
 San Francisco 28 
 
 Mince Meat .. 28 
 
 Straig-ht Maple 29 
 
 Honey 29 
 
 Starch 32 
 
 Starch, No. 2 33 
 
 Starch. No. 3 33 
 
 Glycerine 33 
 
 Cream Patties 34 
 
 Centers, Scrap 40 
 
 Chocolate Almond Egg" Nougat 40 
 
 Cocoanut Fudge Bars 40 
 
 Corn-Meal Nougat 41 
 
 Chocolate Walnut Slice 42 
 
 Cachew-Nut Fritters 46 
 
 Cocoanut Fudge . . 52 
 
 Caramel Cream Fudge 52 
 
 Caramel Italian Creams 53 
 
 Chocolate Italian Creams 54 
 
 California Nougat 58 
 
 California Nougat, Raspberry 58 
 
 Coating Tablets 60 
 
 Caramels 63 
 
 Caramel, Extra Fine 64 
 
 Warm Weather 64 
 
INDEX 149 
 
 Candies — Continued 
 Caramels — Continued 
 
 Three Layer 65 
 
 College 66 
 
 Turkish 66 
 
 Onyx 67 
 
 Yankee 67 
 
 Maple fr7 
 
 Cocoanut Taffy 75 
 
 Creamed Almonds 77 
 
 California Klondykes 85 
 
 Cream Loaf 86 
 
 Cocoanut Cream Bars £0 
 
 Chop Suey Candy 91 
 
 Creme-de-Menthe Raisins 100 
 
 Candy Dishes 100 
 
 Caramels, Raisin 112 
 
 Cordials 114 
 
 Cocoanut-Cream Caramels 116 
 
 Cocoanut Caramels 117 
 
 Crystal Syrup 128 
 
 Cut Rock 128 
 
 Degrees 9 
 
 Dipping - , Bon-Bons ... 36 
 
 Chocolates 11 
 
 Dusting Tablets 59 
 
 Dipped Strawberries 124 
 
 Grapes 125 
 
 l$gg Hand Roll Cream 25 
 
 Fondant, Creaming 22 
 
 Stock 36 
 
 Gelatine 37 
 
 Plain Pattie 38 
 
 Pattie 38 
 
 Scrap 39 
 
 Fudge Bars, Chocolate 40 
 
 Scrap 41 
 
 Scrap, No. 2 43 
 
 Frittie Rings 43 
 
 Fritters, Pecan 44 
 
 Walnut 45 
 
 Cachew 46 
 
150 INDEX 
 
 Candies— Continued 
 Fritters — Continued 
 
 Almond 47 
 
 Blanched Almonds 48 
 
 Brazil 49 
 
 Black Walnut 49 
 
 Pignolia 49 
 
 Mixed Nut 49 
 
 Fudge, No. 1 "Oh Joy" 50 
 
 "Oh Joy," Nut 50 
 
 Vassar 51 
 
 No. 2 51 
 
 Cocoanut 52 
 
 Caramel Cream 52 
 
 Maple Pecan 52 
 
 Maple 53 
 
 French Nougat 55 
 
 No, 2 56 
 
 Fruit Tablets 60, 61 
 
 Filbert Brittle 77 
 
 Fruit Paste 86 
 
 French Cream Loaf 86 
 
 Figolets 118 
 
 French Fruit Cake 122 
 
 Fruit Cake 123 
 
 Gtycerine Cream . 33 
 
 Gelatine Fondant 37 
 
 Glace Nuts 103 
 
 Fruits 103 
 
 Oranges 124 
 
 Maroons 125 
 
 Hand Roll Cream, No. 1 26 
 
 No. 2 26 
 
 Honey Cream 29 
 
 Honey Nougat . 59 
 
 Hoarhound Drops 62 
 
 Haystacks 93 
 
 Honey Comb Chips 95 
 
 Highballs 99 
 
 Hot Chocolate, No. 1 -i 130 
 
 No. 2 130 
 
 Italian Creams 53 
 
 Chocolate 54 
 
INDEX 151 
 
 Candies— Continued 
 
 Icing-, for decorating 104 
 
 Jap Jelly 89 
 
 Kisses, Molasses 70 
 
 Southern 71 
 
 Philida 71 
 
 Lemon Cream ... 24 
 
 Loaf Noug-at 59 
 
 Lemon Drops 61 
 
 Licorice Drops 62 
 
 Lady Kisses 97 
 
 Maple Cream 24 
 
 Maple-Nut Creams 27 
 
 Mince-Meat Creams 28 
 
 Mixed Nut Fritters 49 
 
 Maple-Pecan Fudg-e 52 
 
 Maple Fudge 53 
 
 Maple Italian Creams 53 
 
 Menthol Drops 62 
 
 Maple Caramel 67 
 
 Molasses Taffy 69 
 
 No. 2 70 
 
 Kisses 70 
 
 Mexican Penochie 82 
 
 Marshmallows ... 83 
 
 Maraschino Cherries, stuffed 85 
 
 Mexican Penoncello .... 87 
 
 Mexican Pecan Stacks 88 
 
 Map'e Pecan Spong^e 88 
 
 Maple Sugar 89 
 
 No, 2 89 
 
 Molasses, Chips 95 
 
 Mints 98 
 
 Magnolia Kisses 112 
 
 M int Cream Braid 114 
 
 Marshmallow Kisses 118 
 
 Nut Cream 23 
 
 Nougat Cream 24 
 
 Notice on Scrap 39 
 
 Nougat, Corn M eal 41 
 
152 INDEX 
 
 Candies— Continued 
 
 New England Plum Pudding- . 42 
 
 Nut Bars 50 
 
 No. 1 "Oh Joy" Fudge 50 
 
 No. 2 Fudge 51 
 
 Nougat, for Dipping 54 
 
 French 55 
 
 French, No. 2 56 
 
 Scrap 57 
 
 Tuttie Fruttie 57 
 
 California 58 
 
 Raspberry 58 
 
 Loaf 59 
 
 Honey 59 
 
 Nut Chewing Taffy 120 
 
 Orange Cream 24 
 
 "Oh Joy" Nut Fudge 50 
 
 Onyx Caramel 67 
 
 Opera Stick 80 
 
 Ohio Maple Sugar 89 
 
 Opera Cream Bar 115 
 
 Opera Creams 116 
 
 Patties, Cream 34 
 
 Colors and Flavors 35 
 
 Variegated 35 
 
 Plain Pattie Fondant 38 
 
 Pattie Fondant 38 
 
 Plum Pudding 42 
 
 Pecan Fritters 44 
 
 Pignolia Nut Fritters 49 
 
 Peppermint Taffy 69 
 
 Philida Kisses 71 
 
 Peanut, Bar 72 
 
 Taffy 74 
 
 Taffy, No. 2 74 
 
 Taffy, No. 3 75 
 
 Balls 75 
 
 Brittle 76 
 
 Cocoanut Brittle 76 
 
 Peanut Clusters 1 15 
 
 Popcorn, Crisp 125 
 
INDEX 153 
 
 Candies — Continued 
 
 Penochie 82 
 
 Peanut Butter Cups 99 
 
 Peanuts, Salted 103 
 
 Party Candies 105 
 
 New Years 106 
 
 Lincoln's Birthday 107 
 
 Valentine's 107 
 
 Washington's Birthday 108 
 
 St. Patrick's 108 
 
 April- Fool's Day 109 
 
 Easter 109 
 
 4th of July 112 
 
 Thanksgiving- 112 
 
 Christmas 112 
 
 Raspberry Cream 24 
 
 Roman Punch Cream 25 
 
 Raisin Caramels 112 
 
 Ribbon Nests 126 
 
 Simple Syrup 129 
 
 Scrap Centers 40 
 
 Fudge 41 
 
 Fudge, No. 2 43 
 
 Southern Kisses 71 
 
 Scotch Kisses 84 
 
 Stuffed Maraschino Cherries 85 
 
 Swedish Kisses 97 
 
 Salted Almonds 102 
 
 Peanuts 103 
 
 Salted Pecans, Walnuts, Etc 103 
 
 Snow Klakes ; 112 
 
 Sunshine Candy 113 
 
 Stuffed Dates 117 
 
 Spun Sugar Nests 126 
 
 Sugar Sand 127 
 
 Sauer Kraut Candy 129 
 
 Stick Candy 13 
 
 Slab Cream 21 
 
 Strawberry Cream 24 
 
 San Francisco Creams . 28 
 
 Straight Maple Cream 29 
 
154 f.VDEX 
 
 Candies— Continued 
 
 Starch Work 30 
 
 Cream 32 
 
 Cream, No. 2 33 
 
 Cream, No. 3 33 
 
 Stock Fondant 36 
 
 Scrap 39 
 
 Fondant 39 
 
 Nougat 57 
 
 Tests 9 
 
 Tutti-Frutti Nougat 57 
 
 Tablets, Dusting- 59 
 
 Acid 60 
 
 Coating - 60 
 
 Fruit 60. 61 
 
 Tips on Caramels 63> 
 
 Three Layer Caramels. ... 65 
 
 Turkish Caramels 66 
 
 Taffies 68 
 
 Taffy, Dandy Molasses 69 
 
 Molasses 69 
 
 Peppermint 69 
 
 Molasses, No. 2 70 
 
 Toffee, Yorkshire 72 
 
 Taffy, Cocoanut 75 
 
 Toasted Marshmallow 93 
 
 Vanilla Cream 23 
 
 Varieg"ated Patties 35 
 
 Vassar Fudge 51 
 
 Vanilla 123 
 
 Yorkshire Toffee 72 
 
 Yorkshire Chocolates 92 
 
 Walnut Fritters 45 
 
 "Whatisit" Style Candy 123 
 
 Woodland Goodies 127 
 
INDEX 155 
 
 Ice Cream 
 
 Angel Dessert 143 
 
 Breaking- Ice 134 
 
 Bisque Glaca 138 
 
 Berry Ice Cream 139 
 
 Brick, Ice Cream 141 
 
 Valentine 141 
 
 St. Patrick's 1 '1 
 
 Maraschino . . 141 
 
 Creme-de-Menthe 142 
 
 Easter 142 
 
 Red, White and Rlue 142 
 
 Cream 134 
 
 Caramel Ice Cream 139 
 
 Imitation 140 
 
 Chocolate Ice Cream 140 
 
 Coffee Ice Cream 140 
 
 Cream Whipping 143 
 
 Cherry Ice 144 
 
 Freezing - Ice Cream 132 
 
 Gelatine in Ice Cream 133 
 
 Hokey-Pokey Ice Cream 137 
 
 Ice Cream with Eggs, No. 1 136 
 
 No. 2 136 
 
 No. 3 136 
 
 Lemon Juice for Ices 144 
 
 Mixing 133 
 
 Mousse 142 
 
 Maple Mousse 142 
 
 New York Ice Cream No. 1 137 
 
 No. 2 137 
 
 No. 3 137 
 
 Nesselrode Pudding 138 
 
 Nut Ice Cream 140 
 
 Peach Ice Cream 140 
 
 Pineapple Ice 144 
 
156 INDEX 
 
 ICE Cream— Continued 
 
 Punch, Yvette 144 
 
 Creme-de-Menthe 144 
 
 Fruit 145 
 
 Storing- Ice Cream 133 
 
 Straining- 133 
 
 Strawberry Ice Cream 139 
 
 Stock Ices 143 
 
 Sherbet, Egg 145 
 
 Gelatine 145 
 
 Tutti-Frutti Ice Cream 138 
 
 Special 138 
 
 Test for Ices 143 
 
 Vanilla Ice Cream 134 
 
 No. 1 134 
 
 No. 2 135 
 
 No. 3 135 
 
 No. 4 135 
 
 No. 5 135