Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/82

78 and stir and cook until sugar granulates, remove and set on tub, stir until the sugar is all loose and the almonds are separated, then place in sieve, shake off sugar and cover with cloth to keep them warm.

Place in kettle sugar to weigh 10 pounds and add about 2 quarts water and carefully cook to 248° or 249° and set off.

Place almonds in a round bottom kettle and warm kettle a trifle, now set kettle on a

Making cream-almonds on slab. Adding a small quantity of syrup at a time and working nuts back and forth with wooden paddles

board or table top on your slab and roll in a circular motion so as to keep the almonds rolling around in the bottom of kettle. Have helper pour batch on almonds in a very fine stream and whenever the almonds start sticking together have helper stop pouring, but continue to revolve kettle and the almonds