Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/83

Rh will all separate. Continue this way until all the syrup is used up. (Use a small dipper to pour with). Pour almonds in a tray and allow to dry over night and crystallize in a 35° cold syrup.

Make this in strawberry and chocolate.

Another way to make cream almonds is to place the almonds on the cream slab and with two pieces of wood (one in each hand) roll back and forth adding syrup each time they become dry.

BURNT ALMONDS.

Sort out two pounds Jordan or Valencia almonds so that they run uniform in size.

Place in kettle

Mix and set on fire.

Cook to 240° and add almonds. Stir from the sides of the kettle toward the center, so as not to break the nuts and cook in this manner until candy granulates. Remove from fire, set on tub and stir until the sugar is all dry and the almonds are all separated. Pour all into a coarse sieve and shake off sugar.

Place the sugar into the kettle, add just enough water to dissolve and place on fire. Cook to 250° and remove from fire. Add the nuts and stir briskly until the syrup granulates, then place in sieve and shake sugar off as before.

Place the sugar in kettle, add two pounds sugar and just enough water to dissolve. Set on fire and when it is dissolved strain through