Flavoring Paste

From a
1932
cook book
^^^^^^^^

.

For a base,
Gum Tragacanth is used,
and the flavoring oils incorporated in this Gum,
which is made into a jelly-like mass
by soaking the gum in Water.
Take 8oz. of Gum Tragacanth,
and soak it in several Qts. of Water
until it swells and becomes thoroughly softened.
This will require about 1 week,
and 1/2 of the Gum will dissolve in the Water.
Use cleaned Gum to start with
and much trouble will be avoided
in freeing the mass from foreign particles.
The resulting paste should now be mixed with
about 10 oz. of Glycerin,
using heat to make a good blend,
but do not burn.
When cool, add to the resulting mass,
2 oz. each of the following Oils
to produce the desired flavor:
Oil of Wintergreen,
Pepermint,
Lemon,
Orange,
Clove,
Cinnamon.
If an Almond flavor is desired,
add 1/2 oz. of
Chemically Pure Benzaldehyde.
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