Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/80

76 Set on fire and stir until dissolved.

When batch smarts to boil place thermometer in and cook to 290°.

Remove thermometer and add all the chip cocoanut the candy will take up.

Remove from fire and add a couple of drops of lemon oil and pour on slab.

Form quickly between iron bars and cut in 5-cent bars or to suit pans.

PEANUT BRITTLE.

Place in kettle

Set on fire and stir until dissolved.

Cook to 240° and add 2 pounds No. 1 Spanish Peanuts and stir and cook until peanuts are done and the batch assumes a golden-brown color.

Remove from fire, add 2 teaspoonsful baking soda and stir in well.

Pour on greased slab and immediately spread out thin with palette knife.

Put gloves on and run hands under batch and throw over (upside-down) and spread out thin by placing hands on batch and stretching out.

When cool break apart and place in trays.

PEANUT-COCOANUT BRITTLE.

Place in kettle