Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/107

Rh Now, by squeezing between the fingers the skins can be slipped from the almonds very easily. Place the blanched almonds on a cloth and place in a dry place.

Butter can be used for cooking the nuts in but the cooking grease is more satisfactory and cheaper.

SALTED PEANUTS.

The same instructions apply for salted peanuts as for salted almonds.

SALTED PECANS, WALNUTS, ETC.

Place the nuts in a sieve, sprinkle lightly with water, then sprinkle with salt and shake over fire until dry.

GLACE NUTS.

Place in kettle Set on fire and mix.

When boiling remove paddle, cover kettle and allow to steam for several minutes. Remove cover, wash off sides of kettle with a wet brush and place thermometer in batch.

Cook to 300°, remove from fire and dip the bottom of kettle into a pan of cold water. Set kettle on slab and drop nuts into it, one at a time, fish out with a fork and drop on greased rock.

GLACE FRUITS.

Place in kettle any fruit you desire to glace (pineapple, cherry, figs, apricots, etc.) and add