Page:The candy cook book (IA cu31924090146717).pdf/141

 Return the whole to the saucepan, set over the fire on an asbestos mat, and beat until it becomes crisp when tested in cold water. Add nuts and cherries, cut in pieces, and vanilla. Pour into a buttered pan a little larger than an ordinary bread pan, lined with rice paper. Set aside to become cold, and cut into pieces about an inch and a quarter long and three eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Put marshmallows and almond paste in double boiler, and stir and heat until melted and well blended. Add nuts and cherries cut in small pieces, and spread half an inch thick on a pan or slab sprinkled with confectioners' sugar. When firm, cut in bars one and one half inches long and half an inch wide. Dip if desired in melted fondant or coating chocolate.