Where all is sweet .. . rbooks. Pulling the clitomakes it wonderfully lightand brittle. After it hasbeen brought to the right 4consistency, it is stretchedout into a long ribbon, stamped off in the proper lengths, and broken. You will doubtless find various other preparations cooking in the severalkettles, some stirred automatically, others by hand. You will usually find twomen at each kettle, for two experienced heads are none too many in the intri-cate art of candy-cooking. You will see one man constantly taking the tem-perature of the boiling mass with Wrapping Caramels. come upon at least
Where all is sweet .. . rbooks. Pulling the clitomakes it wonderfully lightand brittle. After it hasbeen brought to the right 4consistency, it is stretchedout into a long ribbon, stamped off in the proper lengths, and broken. You will doubtless find various other preparations cooking in the severalkettles, some stirred automatically, others by hand. You will usually find twomen at each kettle, for two experienced heads are none too many in the intri-cate art of candy-cooking. You will see one man constantly taking the tem-perature of the boiling mass with Wrapping Caramels. come upon at least one fragrantnot pulled like the clito, nor iscream ; it is simply pouredtables, allowed to cool,little square shapes whichdelight to the mightyschool girls, and the And here, also,revolving almond-holds several hun-nuts at a time, anduniformly to the samethere isnt a hairs breadthsIt is only the finest grade of aland after they come out they are v- a thermometer. You are likely to**$-? kettle of caramel candy. This is. it run into moulds like the out on- the marble-topped and then cut into the afford such unspeakable . a r m y o f American rest of us. is the great round, roaster, w h i c h dred pounds of treats them all so delicious brown that difference in the lot. mondjs that go into this roaster; given a covering of chocolate. In the adjoining room, they are making nougat, which is made of honey,the white of eggs, sugar, and various nuts, pistachio and almond nuts beingchiefly used. After cooking, it is pressed into forms a yard or so long, and afoot wide, and perhaps two inches deep. When cold, it is cut by machineryinto the form with which, it is to be hoped, you are quite familiar. You willcome across several formidable egg-beaters here, and a large machine forblanching nuts, and several filbert roasters. You will see a number of girls
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