candymaking.net
Presents:
| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Necessary Tools
No tools except those which women ordinarily have in the kitchen are
absolutely necessary, but there are several others which can be used
to great advantage and which will assist in making a large amount of
candy in a very short time. We will name the several tools and
explain their usefulness.
No tools except those which women ordinarily have in the kitchen are
absolutely necessary, but there are several others which can be used
to great advantage and which will assist in making a large amount of
candy in a very short time. We will name the several tools and
explain their usefulness.
Kettles
It is always advisable to have several kettles of varying sizes. Nearly
every woman has these in her kitchen, and a kettle should be selected
according to the size of the batch being made.
It is always advisable to have several kettles of varying sizes. Nearly
every woman has these in her kitchen, and a kettle should be selected
according to the size of the batch being made.
Measuring Cups
These recipes were compiled with a graduated measuring cup, and
since it is very necessary to be accurate in measuring ingredients, the
advantages of a graduated measuring cup are apparent. A measuring
cup cost but five or ten cents, and for making candies and cakes it is
indispensable.
Weighing ingredients is as satisfactory as measuring them, and
nearly all confectioners weigh their ingredients; but we realize that
but few women have small kitchen scales which weigh accurately,
hence we have given the recipes in measurements. Bear in mind that
teacups vary greatly in size, and to be accurate a graduated
measuring cup must be used. Always use even measurements.
These recipes were compiled with a graduated measuring cup, and
since it is very necessary to be accurate in measuring ingredients, the
advantages of a graduated measuring cup are apparent. A measuring
cup cost but five or ten cents, and for making candies and cakes it is
indispensable.
Weighing ingredients is as satisfactory as measuring them, and
nearly all confectioners weigh their ingredients; but we realize that
but few women have small kitchen scales which weigh accurately,
hence we have given the recipes in measurements. Bear in mind that
teacups vary greatly in size, and to be accurate a graduated
measuring cup must be used. Always use even measurements.
Scraper
The scraper is indeed handy for working fondants and creams on the
marble slab or platter. An ordinary wall-paper scraper is excellent,
and can be purchased at any good hardware store for from fifteen to
thirty-five cents, according to size and quality.
The scraper is indeed handy for working fondants and creams on the
marble slab or platter. An ordinary wall-paper scraper is excellent,
and can be purchased at any good hardware store for from fifteen to
thirty-five cents, according to size and quality.
Spatula
The spatula is a long, limber, steel blade with a wooden or wire
handle. It is excellent for lifting fudges and other similar candies from
the slab, and it will be found useful in a hundred other ways in the
kitchen when making candy or cakes. An eight-inch spatula is the best
size for kitchen purposes, and can be purchased at any good
hardware store for from twenty-five to fifty cents.
The spatula is a long, limber, steel blade with a wooden or wire
handle. It is excellent for lifting fudges and other similar candies from
the slab, and it will be found useful in a hundred other ways in the
kitchen when making candy or cakes. An eight-inch spatula is the best
size for kitchen purposes, and can be purchased at any good
hardware store for from twenty-five to fifty cents.
| Previous Topic Facts About Candy Making |
Copyright © 2006 candymaking.net
Check Out Our
Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
Candies and
Bonbons
And How To Make
Them
By Marion Neil
(1913)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links
Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
Candies and
Bonbons
And How To Make
Them
By Marion Neil
(1913)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links