The comet. (Johnson City, Tenn.) 1884-1916, 1914-11-05
WEEKLY CHATS
WITH CONSUMERS
by SrILLW Eli + MERRILL
FirsJ Assistant ChtGHiSI.


All classes Of high priced goods are
made in up to date SA.i,ary factories
in which cIranIiness is maintained,
and for this class of goods only fresh
stock L. USED
Fnr The popular ch Isolate candies
cream centrrS IRE made from high
gra e sugar cali ,I Candy A sugar, by
boiling pure water, 10 hich little
glucose has h en- ~id,.d After the
proper consistency has been reached
in buiiing, The boiled sIfuP is transfer.
red 10 II beaiiig nachine in which it
is put up TO The praI@r creamy con.
sisiency and il is the aged in large
clean tubs. This cream, is then taken
slightly heated, mixed with white Of
heat, and carefully cast tor the desired
shape in clean starch trays. These are
then placed in the dr.isR room; these
cream centers, as they are called, when
set, are carefully removed and dipped
into the chocolate 10y girls working in
the so.called chocolate rom, which is
n special room set asnie, chilled to
temperature of lot over So degrees
Fahrenheit. so that th- chocolate coat
ing will sci after dippir z.
The popular gum dir ps are made of
starch and glucose, 10 which some
Times " la,ine. and sugar are added.
Marshmallows and I,ke cunsiStencies,
will be noted, are vei. much hike gum
drops, are made Ui u m.xtuie Of geia
tine, starch, glucose a.d sugar, then
whipped until they are Opaque and
allowed Ia set. Like tie cream cen.
iers, gum drops OF all SnnIas, and
narshnallows, are cast IA dried starch
trays containing m1iG> Of the desired
shape.
Akin to these are the so-cal.ed stand
up caramels. These are caramels
which are not wrapped. They are
so-called because they will hold their
shape without being wrapped and are
made of fresh stock which has not
lost its strength by prior cooking,
that is, they are not made of the scrap
mentioned in some OF our previous
talks.
Another very popular high priced
goods is the so-called crystal goods;
these are crystalized fruits, various
kinds Of candy on which sugar crys-
tails are deposited. The crystal syr-
up, so-called, is Candy A sugar dis
solved in water and boiled down until
it is what the chemists call supersat-
urated. That is to say. when it cools
1t will deposit crystals of sugar. The
candies are placed in small trays,
then filled with this crystal syrup
and are allowed to stand over night.
The sugar in the candies and the
fruits cause the capitalization of the
syrup on them and in the morning
the fruits and candies are found coat
ed with pleasing coating or crystal
lied sugar. The excess of syrup is
poured off. and the product allowed
to dry. furnishing the delightful goods
in question.
Regarding the coloring of candles,
while it is permissible, 1t adds only
to the atttractiyeness and nothing to
the eating quality. Formerly no care
was exercised to use only non-pois-
onous coal tar colors in candy. Food
and drugs laws have changed this,
and only seven colors are now allow
ed TO be used in food products of any
sort. 1t is unnecessary to specify
these here. Best of all, it is to see
that colors of all sorts are avoided.
We are then sure that no poisonous
colors are taken into the system.