Saturday with Gutenberg

Have you always wanted to learn how to make popcorn balls? Now you can learn how. First you have to buy a Pop Corn Ball Press.
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Makes Balls 3½ inches diameter, has brass cups top and bottom, so arranged that the ball is pushed out of the cup at each operation.

Any Size Ball made to order.Price complete any size Ball, $35 00

If you find that too expensive there is a Hand Ball Press.

2 in. diameter Price $4 00
2½ " ... " ..... " .. 4 00
3 ." ... " ..... " .. 4 00
3½ " ... " ..... " .. 5 00
4 ." ... " ..... " .. 5 00
Egg Shape 3⅛×2¼ ." .. 5 00

And of course you need (the kind I would like to have – when I told a friend that, she said "if I only had known that last week when we throw out four of them!)


CORN POPPERS—Made Very Strong.
½ Peck $2 00
1 Peck 2 75
½ Bushel 3 75
1 Bushel 4 75

Now when you have all the equipment at hand you can start.
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POPCORN BALLS.
Roast the corn berries over a smokeless fire in a corn popper (get our price for corn poppers); keep shaking until every berry has burst; boil sufficient sugar and water to the degree of feather, 245; add to each 7 lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup, and roll them in fine pulverized sugar until coated all over, then lay them aside; when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar. Weigh or measure sufficient coated berries, according to size of ball required, moisten them with thin syrup, partly form the ball by hand, then put it in a pop corn ball press and press tightly into shape, then form into balls in the usual way with pop corn ball press.
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This, you can learn from:

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THE CANDY MAKER'S GUIDE
A COLLECTION OF
CHOICE RECIPES FOR SUGAR BOILING
COMPILED AND PUBLISHED BY
THE FLETCHER MNF'G. CO.
MANUFACTURERS OF
Confectioners' and Candy Makers' Tools and Machines

TEA AND COFFEE URNS

BAKERS' CONFECTIONERS AND HOTEL SUPPLIES
IMPORTERS AND DEALERS IN
PURE FRUIT JUICES,

FLAVORING EXTRACTS,

FRUIT OILS,

ESSENTIAL OILS,

MALT EXTRACT,

XXXX GLUCOSE, Etc.

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which is one of today's finds.
Even if I'm not very fond of sweets, and wouldn't dream of going to the trouble of trying any of the many recipes, I find the illustrations wonderful. I don't need a candy cutter, but am intrigued by this picture of one. But if you need to cut 1500 pounds of candy per day – you should consider getting one!

PATENT CANDY CUTTER. For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies.

Cuts all thicknesses up to one inch, and all widths up to one and one-quarter inches.

Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500 pounds of Candy per day.

One of the handiest and most useful all round Machines a man can buy.

Price, $75 00

Or if you're dreaming of making buttercups (which I don't even know what it is) this is the place for you.

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BUTTERCUP OR MIXED DROP MACHINE.

This Machine is used for Cutting Buttercups, and a large variety of other Candies. Has saw teeth for making crimped edged buttercups. Very quick working machine.

Price, $19 00

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BUTTERCUPS.
These beautiful candies are very popular; they are pleasing both to the eye and the palate when they are well made, but they must be kept air tight or they will soon lose all their attractiveness and become a sticky mass, as they have a great tendency to "sweat." In order to prevent this as much as possible it is advisable to use a little borax in each boil. The process is simple enough, but must be worked quickly, in fact the beauty depends upon the rapid manipulation of the sugar over the hook; keep the eye fixed on the color; as soon as it becomes a glossy satin with a close grain it is finished; lift it off the hook immediately and return to the slab for casing. Do not carry on the pulling operation until it becomes spongy, and be careful not to use too much color; the tints should be light and delicate when finished. Machines are made for cutting buttercups, price $6.00 and $14.00, each machine. Crimped edge machine, $20.00 each. Get our price list.

VANILLA BUTTERCUPS.
7 lbs. Best White Sugar.

2 lbs. Fondant Paste.

1 lb. Desiccated Cocoanut, fine.

Green color.

1 teaspoonful Cream of Tartar.

1 quart water.Borax.

Process.—Put the sugar, water and cream of tartar in the boiling pan and boil up to crack 310 in the ordinary way; while the pan is on the fire, take the fondant paste and work into it the desiccated cocoanut, with a little essence of vanilla, and lay aside till required. When the boil has reached the required degree pour the sugar on the slab, color it light green, and when partly cool, pull over the hook until it becomes a delicate satin tint; return it to the slab, press the boil out, lay the fondant paste in the centre and case it all around with the pulled sugar; now carefully work the one end of the boil down to a point as for

sticks and draw it out in lengths, required thickness: lay them on the machine and press gently until cut through; the buttercups are then ready for packing. It is advisable to work small boils of these goods, as the casing being boiled soon gets brittle; keep turning the bulk round on the plate so as to keep the fondant paste exactly in the centre.

RASPBERRY COCOANUT BUTTERCUPS.
7 lbs. Best White Sugar.

2 lbs. Fondant Paste.

1 lb Desiccated Cocoanut.

1 lb. Raspberry Jam, boiled Stiff.

1 teaspoonful cream of Tartar.

1 quart Water.Carmine Color.Borax.

Process.—Work the jam and cocoanut into the fondant paste; boil the sugar, water and cream tartar to crack; pour on oiled slab; color light rose tint: when partly cool, pull and work off as in the preceding recipe and cut with buttercup machine.

BLACK CURRANT BUTTERCUPS.
7 lbs. White Sugar.

2 lbs Fondant Paste.

1 lb. Black Currant Jam.

½ oz. Tartaric Acid.

1 teaspoonful Cream Tartar.

1 quart Water.Borax.

Purple Color.

Process.—Work the jam, acid and color into the fondant paste, boil the sugar, water and cream tartar to crack, and work off as already described.

I did spend a lot of time reading this book as I didn't find much else I was interested in today. The only other book I've looked at was "The Century Handbook of Writing", 1927 by Garland Greever and Easley S. Jones

I'm sure I have plenty to learn here – but it will take me a long time to get through it.