Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/84

80 a fine sieve. Color deep red and take about one-third and cook to 250°, remove from fire and add the nuts, stir briskly until granulated, pour in sieve and shake off sugar.

Take half of the remaining syrup and set on fire, add a pinch of cinnamon and cook to 250° remove from fire, add nuts and do as before.

Take the remaining syrup and do likewise.

If you wish to make them glossy, make a thin solution of powdered gum-arabic and water, pour it over the nuts and stir them up in kettle until all are coated. Place in trays to dry. When dry, place in kettle, add enough confectioner's glazine to dampen slightly and place in tray to dry again.

OPERA-STICK.

So far as the batch is concerned Opera-stick is very simple.

Place in kettle

Mix good and set on fire.

When batch starts to boil remove paddle and with a damp scrub brush wash all sugar from the sides of the kettle and place wooden or tin cover over kettle and allow to boil in this manner for about five minutes.

Remove cover and place thermometer in batch. Cook to 330 or 335 degrees and pour on greased slab. Fold edges in and when stiff enough to handle put gloves on and knead up good, then place on hook and while pulling,