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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Sugar Scraper
A sugar scraper is made of a strip of strong metal or tin
rolled at one end to form a handle. It is used to scrape up the
sugar on the slab or platter. A broad-bladed knife can take
its place.
Spatulas
Spatulas are flat, pear-shaped paddles made of hard wood,
and are used for stirring and beating the mixtures or for
scraping out the pans. They are useful little utensils, and
often used in place of wooden spoons.
Dipping Forks
Dipping forks are made of wire with two or three prongs, or
a loop at the end, and are used for lifting the dipped candies
out of the coating mixtures. They are very inexpensive.
Caramel Cutter
A caramel cutter consists of a metal framework filled in with
transverse and longitudinal metal bars, which, when pressed
on the surface of caramel or taffy, mark it into a number of
small, neat squares. The squares are then cut out with a knife.
Marzipan Molds
Marzipan Molds, for molding marzipans or almond paste,
are made of metal. They are sometimes made of a special
preparation mounted in plaster-of-Paris, and they consist of
various designs to form vegetables, fruits, nuts, shells, fish,
and a great variety of other small dainties in marzipan. The
molds should not be washed, but before using for the first
time they should be lightly brushed with olive oil and wiped
with a soft duster.
Tin Sheet
A sheet of brightly polished tin, which may be procured at
the cost of a few cents, will be found useful for dropping
chocolates on.
Starch Tray
A starch tray is used when molding fondants, liqueurs, fruit
jellies, or other candies in starch. Any large flat box or
biscuit pan will do for this; one three inches by twenty inches
is a convenient size.
Fill the box with clean, dry, sifted corn-starch. Smooth the
starch with a flat stick; then make the required impressions in
it. The impressions are usually made with small plaster
molds which are glued to a piece of wood, but they may be
made with a cork, a piece of sealing-wax, a thimble, a marble,
a dent made with the tip of the finger, or a glass stopper of a
bottle. The piece of wood should be longer than the box or
pan. Pour or pipe in the candy mixture, filling each level
with the top of the starch. When set pick up the candies and
dust off the starch. Keep the starch dry and clean in tin
boxes. It should always be dried and sieved before use.
A sugar scraper is made of a strip of strong metal or tin
rolled at one end to form a handle. It is used to scrape up the
sugar on the slab or platter. A broad-bladed knife can take
its place.
Spatulas
Spatulas are flat, pear-shaped paddles made of hard wood,
and are used for stirring and beating the mixtures or for
scraping out the pans. They are useful little utensils, and
often used in place of wooden spoons.
Dipping Forks
Dipping forks are made of wire with two or three prongs, or
a loop at the end, and are used for lifting the dipped candies
out of the coating mixtures. They are very inexpensive.
Caramel Cutter
A caramel cutter consists of a metal framework filled in with
transverse and longitudinal metal bars, which, when pressed
on the surface of caramel or taffy, mark it into a number of
small, neat squares. The squares are then cut out with a knife.
Marzipan Molds
Marzipan Molds, for molding marzipans or almond paste,
are made of metal. They are sometimes made of a special
preparation mounted in plaster-of-Paris, and they consist of
various designs to form vegetables, fruits, nuts, shells, fish,
and a great variety of other small dainties in marzipan. The
molds should not be washed, but before using for the first
time they should be lightly brushed with olive oil and wiped
with a soft duster.
Tin Sheet
A sheet of brightly polished tin, which may be procured at
the cost of a few cents, will be found useful for dropping
chocolates on.
Starch Tray
A starch tray is used when molding fondants, liqueurs, fruit
jellies, or other candies in starch. Any large flat box or
biscuit pan will do for this; one three inches by twenty inches
is a convenient size.
Fill the box with clean, dry, sifted corn-starch. Smooth the
starch with a flat stick; then make the required impressions in
it. The impressions are usually made with small plaster
molds which are glued to a piece of wood, but they may be
made with a cork, a piece of sealing-wax, a thimble, a marble,
a dent made with the tip of the finger, or a glass stopper of a
bottle. The piece of wood should be longer than the box or
pan. Pour or pipe in the candy mixture, filling each level
with the top of the starch. When set pick up the candies and
dust off the starch. Keep the starch dry and clean in tin
boxes. It should always be dried and sieved before use.
| Marble Slab and Candy Bars |
Crystallizing Trays
Crystallizing trays are shallow tins fitted with wire racks to hold candies
and prevent their rising during crystallizing. A crystallizing tray is usually
about fourteen inches long and ten inches broad.
Rubber Mats
Rubber Mats are used for the molding of fondants. They come in
innumerable designs, and the candies cast in them are perfectly shaped and
delicately modeled.
Saucepans
Saucepans may be made of copper, iron, granite, enamel, or aluminum.
They must be kept clean inside and outside. Two small lipped pans,
holding about one pint each, are convenient for melting fondant and for
other minor operations.
Nougat Frames
Nougat frames are made of wood, and are used for pouring nougat into.
They will be found useful for other candies as well.
Candy Hook
A candy hook is a very handy utensil to have, and it is inexpensive. Candy
is improved by being pulled on a hook, as the pulling makes it lighter in
color and fluffier.
It is also much easier to pull candy over a hook than to pull it by hand.
Crystallizing trays are shallow tins fitted with wire racks to hold candies
and prevent their rising during crystallizing. A crystallizing tray is usually
about fourteen inches long and ten inches broad.
Rubber Mats
Rubber Mats are used for the molding of fondants. They come in
innumerable designs, and the candies cast in them are perfectly shaped and
delicately modeled.
Saucepans
Saucepans may be made of copper, iron, granite, enamel, or aluminum.
They must be kept clean inside and outside. Two small lipped pans,
holding about one pint each, are convenient for melting fondant and for
other minor operations.
Nougat Frames
Nougat frames are made of wood, and are used for pouring nougat into.
They will be found useful for other candies as well.
Candy Hook
A candy hook is a very handy utensil to have, and it is inexpensive. Candy
is improved by being pulled on a hook, as the pulling makes it lighter in
color and fluffier.
It is also much easier to pull candy over a hook than to pull it by hand.
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Candy Bars
Candy bars are made of steel and are used to form various sized spaces on
the marble slab, into which are poured caramel and taffy mixtures. They can
be arranged to hold any quantity of candy.
Candy bars are made of steel and are used to form various sized spaces on
the marble slab, into which are poured caramel and taffy mixtures. They can
be arranged to hold any quantity of candy.
Check Out Our
Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
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)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
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