The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-12-27
SWEETMEATS FOR THE IILDREN.
Learning to Make CRramels and Lemon
Drops at Their Own Firesides.

Drops at Their Own Firesides.
Chicago News.
Candies are among the earliest delights of
childhood after babyhood has been safely left
behind And even after the ripe years which
eschew taste for sweets are attained, beautiful
CONNECTIONS, with their many tints and favors,
do not cease to be attractive. Their creation
also continues to possess the charm Of mystery
to the beholder. Before the windows of small
shops where taffies are made in plain sight, al
ways can be found lingerers watching the ope-
ration of pulling the boiled molasses or sugar.
Glucose plays most important part in the
manufacture Of candy.
mo good caramels can be made without glu-
coseS said practical candy maker "There
are many other kinds of candy which would not
now be accepted by retail dealers or bought by
the public if we did not use glucose in making
them"
SIS terra alba used to any extent. or at all, in
the Chicago factoriesl" was asked him.
81 think not. At least, have never known
of its being used. large quantity of candy
containing terra alba was seized, l understand,
in New York recently, but as yet the Chicago
manufacturers have, so far as know, stuck to
sugar and glucose, even in making the cheaper
grades for children's penny trade
What kinds of candy are chiefly NADER
''Taffiies and caramels. That is for the city
retail trade. Next to them come the many kinds
of cheap candies made in fancy shapes to sell to
children. Something new is always being de-
vised in this line to catch the eyes of the little
TOIkS. Inc penny traO0 is something enormous
Half dozen children, with three or four cents
between them, will go into candy store and
consult for half an hour before spending
their money. Not the least part of
their pleasure is obtained by looking over
the array of things, each to be had for
a cent, or two of each for the same sum. Pea
nut candy is very popular 1t is easily made,
and requires no more sugar than peanuts in its
construction. There is No secret about making
it. Half as much sugar as glucose must be
used, and as much more weight in peanuts as
the sugar. In fact, the peanuts must be stirred
into the strip Just as thick as possible. Let the
strip come to boil, throw in the nuts and stir
constantly until the strip hairs when it drops
from the spoon. The candy makers then pour it
on a slab. That which is to be cut up in bars IS
marked while soft. Almond and filbert bars are
made in the same way. Cocoanut candy is
softer. The best cocoanut candy is that made
with some maple sirup in it.
"a good proportion for making caramels is one
gallon of cream, five pounds of glucose, two
pounds of sugar, using such fiavoring as desired
Three quarters of an hour is long enough time
to cook caramels. When done the sirup should
be poured on slab and marked.
'Molasses taffy is made by using three pounds
of glucose to five of sugar and one quart of
molasses. There is no other candy more difficult
for novice to make than molasses tafy 1t
must neither be cooked too fast nor too slow, too
much nor too little. When | was boy we used
to make at home molasses candy which tasted
better than anything else have ever eaten. We
L
that we gave especial attention to the boiling,
not to let it burn nor yet be underdone:
Equal portions of molasses and sugar To
two teacupfuls of each, for instance, we put in
about a teaspoonful OF butter, and three tea
spoonfuls of vinegar. When it was ready to
remove from the fire we added about half tea
spoonful of baking soda, and Immediately poured
it into a buttered pan. When cool enough to
handle we kneadedit just like bread, sprinkling
lemon extract over it, and then pulled it-weli,
till we grew tired-On any convenient hook. 1t
was a good taffy. l couldn't find any like it
in Chicago if should search the city over"
What kind of coloring matter is used in can
diesl"
Gas far as my experience goes, only vegetable
colors. OF course some are better than others,
and of finer quality. Carmine is used for some
pinks and reds. A candy maker who learns his
trade in a large city wholesale house has no
chance to be acquainted with all the different
methods of candy work. He is conversant only
with the branch in his own department. The
man who makes fine hand made chocolate
drops may know nothing, except Theoretically,
know, are of two kinds machine work and
handmade The hand made are much better
for each separate candy is carefully dipped in
the chocolate cream and then laid out
to dry. The machine drops are Clipped
off into starch molds Lozenges are
made of the same kind of sugar
that is used for icing cakes. After it is suff-
GENTLY boiled the desired flavor is added and tits
kneaQeQ. linen IL is cut out lnLO shape WIN
small cutters similar to biscuit cutters. To
make burnt almonds and sugar almonds the nuts
are first roasted Then they are given one coat
ing of strip and allowed to dry after which they
are turned into kettle of strip. This kettle is
provided with a crank which is turned by steam.
They are kept revolving until enough strip has
adhered, when they are spread on slab to
harden"
"Of what are licorice drops and sticks nader
"Ugh Don't ask me- Some licorice and the
ira air1eyc Of ha he cd a-aA
ends that have been left over and can't be used
for any thing else, or which have fallen on I'll =
| floor and got too dirty to be made up in ligl t
tints Catch candy-maker eating licori' .
drops-no sir!"
'"There is good deal of call for butter-scotc1
in winter. 1t is only good when fresh. II is
made in the proportion of three pounds Of elu-
cose to five of sugar one pint Of molasses, and
threeq quarters of pound of butter.
"All the common candies can easily be made
at home. fancy more people will care to d. so
this year than for many preceding for less
candy has been sold thus far than at any time
near the holiday season for great while. There
is less being manufactured. too, for The whole
sale trade. Usually at this season it is almost
impossible for manufacture rs to get all the help
| they want Candy makers from smaller
cities and towns have always been in
the habit of coming into Chicago to work till
after the holiday trade but not only are no extra
hands being taken on in the factories this sea-
son, but there are good many city candy makers
out of work 1t argues i'll for the business dur
ing the remainder of the year"
''Do girls learn the business of candy-mak-
mgr
'Tn Chicago Iknow of none who are learning
the trade In St. Louis there are several who
are practical candy -makers, and in soma other
places Here they are employed mostly as pack
gers Small girls are employed to wrap motto
candies AID the like A girl who works in the
packing-room seldom makes more than 81 to S.
per week, and then her work. is not steady.
There is no reason, however, why the trade
should not be as open to girls as to boys, and in
many of the branches, | think, it would be an
excellent one for women to learn"
So Sweet
London Echo.
Of an iron egg in the Berlin Museum the fol-
lowing story is told: Many years ago prince