The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-03-07

I
side with a liquid strongly Favored with
mint. From some of them the starch had
been blown away, and others showed
soft powdering of IT, The starch is the
medium by means of which the different
CONNECTIONS are nodded
There are molds in the shape of the bon
bons, dozen or more Of them secured in
a row to slender stick. The dry starch
is arranged smoothly in box, and with
the moldS row after row of impressions IS
made in it, and into these the mixture of
whatever bon-bon Is to be made is drop
ped and the box of starch is put away I'M
Ill after they have hardened. Then they
are taken out the starch blown away, and
the finishing treatment given them. There
is starch room, with what looks like
set Of tubs of starch, which Is sifted and
used over and over again.
There is a hot room where liquids are
kept hot and soft, cold room where
things are cooled and stored when they
are completed. a fan is used in the cold
room In summer to assist in some of the
cooling processes. In the hot room is the
machine which works out the cocoa but
ter.
That leads to the chocolate and the ma
chinery. The chocolate in it's primitive
condition most people know little about.
1t is In the form of a bean when 1t reaches
the confectioner not as large as paper
shelled almond, and with a crisp papery
are roasted very much the coffee bean
is roasted. From there they go to another
machine, and are crushed, and again into
a hopper. and the outside, or cocoa shell,
Is separated from the chocolate after the
manner in which wheat is separated from
the chaff. There is another machine re-
Volving in opposite ways with a great
granite block in which the chocolate and
| sugar are combined, and still another into
which the mass of sweetened chocolate Is
placed to be refined, and through which
it passes again and again until it is of
the most delicately smooth consistency.
Then we go back to the butter machine.
In all chocolate there is to be found this
cocoa butter. In some CONNECTIONS there
is a greater, and in some a less, proportion
| of it, In some of the finest clear choco-
late bonbons there is not only the proper
ton of chocolate. but more. In some forms
of chocolates there is Jess In this cocoa
butter machine the product is removed and
used for the different varieties of chocolate
as desired.
One Of the requirements in preparing
chocolates is the management of the heat.
| There must not be too high or too low
! degree of heat. If not properly treated,
the chocolate will become gray instead of
| showing the rich chocolate color which is
| natural to it.
One other machine which comes in in
the preparation of bonbons has the appear
I
copper hood, with substantial under
part In this are placed the hard, sugar
ed almonds and the little spheres of gold
and silver which do so much to brighten a
box of bonbons In this hood these few
special things are placed for polishing.
The machine is put in motion, and the bon
bons are dashed around against each other
and the sides of the big machine, and,
after innumerable gyrations. come out with
a smooth and polished surface. From
professional point of view there are more
difficulties in the way of candy making
than the novice would suspect.
The line between fine pastry and con-
| fections is not very distinctly drawn.
The smaller articles of pastry are con-
| fections themselves. They are not great
ly removed from bonbons. However, that
| is matter for the respective chefs to
| decide and a delicate subject for an anna
teur to discuss. The season of dinners
and dances. is the season when pastry
| and bonbon artists-bonbon is too small
| a word to cover the work done in sugar
are doing their best work and racking
| their brains for original designs and COM
binations of fiavors, for each and every
one is looking for Something new"
| There is no cut-and-dried repetition
old receipts in a business to which the
| fashionable world is looking for novel
! ties to amuse it's guests Philip, the big
| pastry chef, tells of some of those that
| are prepared under his direction, and
| they are illustrative. To be the chef of
| such a department means constant brain
| work, and many of the fancy cakes are
| the children of Chef Philips own brain.
One of the latest of these has for the
| principal ingredient plum pudding paste.
| To get the plum pudding effect it is
| necessary to see the little cakes in pro-
cess of preparation, and it is almost
| shame to cover such characteristic little
| sweets. The paste has all the appear
| ance of plum pudding as il stands in
| tiny short-paste shells, melon shaped as
are the bona-ffde English plum puddings
| But they are only half prepared in that
stage. The shells are turned over, bot
tom up, on to pieces of cake the proper
| size, and iced over until the appearance
of the plum pudding is lost, although the
| taste remains
The ''Otero" is an up-to-date little cake.
| Its foundation is of pound cake, soaked in
| maraschino, and in the center is a rich
| butter cream. the whole thicky iced A
| pink cake has a preserved strawberry in
| strawberry butter cream and strawberry
! icing. Acorns, which struck the public
| fancy sufficiently well to have reached
| the mature age of year and half, are
| generous-sized acorns of chocolate and
| green. and are made of butter ice and
| praline cream. A malaga grape, shaded,
| features in the butter cream in another
| fancy cake. Lucinas are in the shape Of
| OIdiEc QudIleISs lHe cake lOunudilOn Is
| saturated with curacao, one of the liquors
| which help to make the required varieties
| in the cakes. A seedless mandarin section
is placed on top and the whole iced. Mont
morencies are a combination of straw
berry sponge. branded cherries. strawber-
ry butter cream, and strawberry ice.
The brain of the pastry chef does not
grow dull for lack of occupation. The
| mysteries Of fancy cake-mal<ing give an
| idea of his work.
The combination of ice cream and con-
| fectionery designs as the visit to the
| room where the artists in sugar are at
| work shows, is such that IL is difficult to
| tell where the cream begins and the con-
| fectionery leaves off, and vice versa. The
cream and confectionery designs have
often some special thought or motif ex-
pressed in them. For a dinner or lunch
con they are arranged TO express the gen.
| eral idea of the entertainment or of spec
ial thoughts for individual guests.
| LILLIAN Russell came i'm last week."
said the Pre- prictor, TO give an idea of
the origin OF designs, land said that she
was going to give "A dinner. and asked