e scum as it rises, then divide
the boil, if required in more than one, color and flavor each portion to
fancy, then run the boil in the moulds; when set put them on clean slab,
sprinkle some cold water over them and roll them about until all are
damped, then cover them with fine crystal sugar and mix them up till
crystalized all over, and spread them out on trays to dry.

The different recipes already given will give the reader a general idea
how gelatine goods are made. By using different colors, flavors and
shapes an infinite variety can be produced. It would serve no good
purpose to further multiply these formulas for small goods.

JAM ROLEY POLEY.

10 lbs. White Sugar.
5 lbs. Glucose.
2 lbs Gelatine.
Carmine Color.
1 lb. Raspberry Jam.
1 lb. Desiccated Cocoanut.
3 pints Water.

PROCESS.--Soak the gelatine in cold water for twelve hours; boil the
sugar, glucose and water sharply to stiff ball; remove the pan from the
fire, stir in the gelatine, stand aside till scum rises and skim it off;
divide the boil into two portions, (mix together 1 oz. tartaric acid, 1
oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the
desiccated cocoanut into one half of the boil and stir briskly until the
whole rises in a white foam, then run out into tins, on sheet about 1/4
inch thick; now take the other half, color bright red, adding the
raspberry jam; stir till thoroughly mixed and run this on top of the
white sheet about the same thickness; when cold and hard, take out the
sheets and make a roll of each.

N.B.--Let the red portion be cool when run over the white, as the white
being lighter will come to the top if disturbed by the mixture being too
hot.

RASPBERRY JELLIES.

9 lbs. White Sugar.
6 lbs. Glucose.
2 lbs. Apple Jelly.
2-1/4 lbs. Gelatine.
3 pints Water.
2 oz. Tartaric Acid.
1/2 oz. Essence Raspberry.
Carmine Color.

PROCESS.--Soak the gelatine as usual; boil the sugar, glucose and water
to a stiff ball; remove the pan from the fire; stir in the gelatine and
let it remain till scum rises; skim it off, then add jelly, acid and
flavor and sufficient color to make a bright red: now mould the batch
into Raspberry shapes and put them in a cold place. When set stiff, put
the goods in thin layers in a crystalizing tin and cover them with cold
syrup. Let them remain undisturbed for twelve hours, then drain off all
the surplus syrup and turn the raspberries on clean