Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/91

Rh Remove cover, place thermometer in batch and cook to 245°.

Set off of furnace and add to batch 1 pint whipping cream and pour out on damp slab.

When almost cold sprinkle walnuts over the top of batch and pour 1 ounce vanilla extract on batch also, and cream until it forms a solid mass.

Knead up and place in boxes previously lined with wax paper and when they are set, remove from boxes, and ice as you would a cake.

Cut in 5-cent slices.

ORIGINAL MEXICAN PENONCELLO.

This is the original pecan fritter as made in Old Mexico.

Place in kettle Mix well over fire and cook to 234°, remove from furnace and partially grain by rubbing with wooden paddle on side of kettle just below surface of batch. When this is done add 2 pounds more of pecans and with the end of a ladle dip onto manila paper into fritters about 4 inches in diameter. When set remove from paper and stack in pans, to be sold at 5 cents each.