Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/126

122 hot sprinkle over it macaroon eocoanut which has been previously colored red by placing red color on the hands and rubbing the cocoanut between them. Mark in squares with caramel marker before it is cold.

Place 5 and 5 in kettle, cook to 290°, remove from lire, color red, flavor strong with anise oil and pour out between iron bars the same as you did the last batch, sprinkle white cocoanut on top and mark in squares.

Place 5 and 5 in kettle and when cooked to 240° add 5 lbs. Spanish peanuts and some salt. Stir and cook until peanuts are done and pour between iron bars. Mark in squares. Place 5 and 5 in kettle, cook to 252° and set on tub. Add to it a few drops of vanilla and 10 lbs. fondant and 4 lbs. macaroon cocoanut. Stir until grained and thick. Sprinkle some starch on slab and pour half of the batch out between iron bars, half the thickness of caramels. Color the other half of batch pink and do likewise. When cool mark in squares and break apart. This will give you a little over 100 lbs. of a nice broken mixed and if this is too much or not enough cut the batches down or increase them as the case may be.

FRENCH FRUIT CAKE.

Place in kettle

Set on fire, stir constantly and cook to 245°