# ent

id: 13177
type: WORK_OF_ART
entity:
  Pudding " Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce " Candy Cream Chocolate Caramels Sugar


id: 44847
type: ORG
entity:
  Coffee Fondant Almond Creams Coffee Fondant Pecan Creams Coffee Fondant Walnut Creams Coffee Fondant


# bib

id: 20735
title: Mrs. Mary Eales''s receipts. (1733)
author: Eales, Mary
txt: ./txt/20735.txt
cache: ./cache/20735.txt
extension: .txt
mime: text/plain
summary:
  Pint of Jelly put a Pound and half of Sugar, sifted thro'' an Hair Pound of Sugar, and boil it ''till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast ''till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it ''till it Jelly boil before you shake the Sugar, and let it scald ''till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast ''till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast ''till the


id: 30121
author: Lambert, Edward
txt: ./txt/30121.txt
cache: ./cache/30121.txt
extension: .txt
mime: text/plain
summary:
  Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour

title:
  The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &amp;c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &amp;c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.


id: 30293
title: The Candy Maker''s Guide A Collection of Choice Recipes for Sugar Boiling
author: Fletcher Manufacturing Company
txt: ./txt/30293.txt
cache: ./cache/30293.txt
extension: .txt
mime: text/plain
summary:
  "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250;


id: 6677
title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
author: Leslie, Eliza
txt: ./txt/6677.txt
cache: ./cache/6677.txt
extension: .txt
mime: text/plain
summary:
  Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire


id: 13177
title: Chocolate and Cocoa Recipes and Home Made Candy Recipes
author: Parloa, Maria
txt: ./txt/13177.txt
cache: ./cache/13177.txt
extension: .txt
mime: text/plain
summary:
  chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker''s Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker''s Chocolate and


id: 33974
title: Candy-Making Revolutionized: Confectionery from Vegetables
author: Hall, Mary Elizabeth
txt: ./txt/33974.txt
cache: ./cache/33974.txt
extension: .txt
mime: text/plain
summary:
  In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very


id: 37073
author: Frye, George V.
txt: ./txt/37073.txt
cache: ./cache/37073.txt
extension: .txt
mime: text/plain
summary:
  Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into

title:
  Frye''s Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies


id: 38029
title: Three Little Women: A Story for Girls
author: Jackson, Gabrielle E. (Gabrielle Emilie)
txt: ./txt/38029.txt
cache: ./cache/38029.txt
extension: .txt
mime: text/plain
summary:
  cried little Jean Carruth, pressing her face against the window-pane that little rip comes ''long and tells me I must go get an old horse "Now, little lassie, tell me your name and where you live," said Mr. Stuyvesant lifting Jean bodily into his arms despite her mortification to fall as the short autumn day drew to its end, and Mrs. Carruth,--mother above all other things--stood at the window watching "Jean is about right, _I_ think, Mr. Stuyvesant," said Constance, as Like a weary child Mrs. Carruth let her head fall upon Mammy''s bosom--a dat Miss Jinny''s insured fer $15,000," said Mammy, causing the youth in _this_ day and age," said Eleanor, as she made her way past Mammy. draw a long breath, Mrs. Carruth drew Mammy to one side to ask: like to know Miss Jean a little better. "Jean, dear, run out and tell Mammy that Constance is home, and we


id: 43370
title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish
author: Wright, Mary M.‏ (Mary Mason)
txt: ./txt/43370.txt
cache: ./cache/43370.txt
extension: .txt
mime: text/plain
summary:
  one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter,


id: 44847
title: A Little Candy Book for a Little Girl
author: Waterman, Amy Harlow (Lane), Mrs.
txt: ./txt/44847.txt
cache: ./cache/44847.txt
extension: .txt
mime: text/plain
summary:
  Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so


id: 54173
author: Anonymous
txt: ./txt/54173.txt
cache: ./cache/54173.txt
extension: .txt
mime: text/plain
summary:
  forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the

title:
  How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc.


