To Cast in Starch

To cast in starch wooden boxes are required twenty inches long, fourteen inches wide and three inches deep. Fill these boxes with very dry starch to a quarter of an inch from the top; stir about with a small whip to have it light, then smooth neatly with a ruler; now imprint into it with small plaster molds fastened on to a second ruler at some distance apart, burying them in the starch until the ruler touches the edges of the box. Should these small molds have a channeled surface or deeply imprinted designs, then before lifting them out of the starch rap the ruler lightly on top to have any of the starch that may adhere fall away. Care must be taken to sift the starch from time to time to rid it of any lumps or grains of sugar that may have formed therein. To cast the sugar use a funnel in the center of which is a rod terminating in a ball that fits the outlet of the funnel accurately. This rod is moved up and down by means of a horizontal lever and a spring which are fastened to the handle of the funnel.

CANDIES (Bonbons).