Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/78

74 Pour in the sieve and allow to set for about 3 or 4 minutes. Turn sieve upside down and scrape peanuts out.

Form between iron bars set about 6 inches apart and roll smooth with rolling pin.

Allow to cool for a moment and cut ½ inches wide to be sold at 5 cents.

This is a dandy peanut bar. Use the straining in chocolate caramels or dissolve and use to make chocolate syrup for the soda fountain.

PEANUT TAFFY.

Place in kettle

Set on fire, stir and cook until the peanuts are well done. They should be brown and cracking which requires quite a little cooking. Add ¼-pound butter and 2 tablespoonsful salt. When dissolved pour batch on greased slab and turn up a few times and then place between iron bars and roll out smooth with rolling pin. Cut in 5- or 10-cent bars or cut to fit pans.

PEANUT TAFFY No. 2.

Place in kettle

Set on slow fire and stir until sugar is dissolved and add 5 pounds No. 1 Spanish Peanuts. Work in well and set off fire for a few