Another way to make Cream Almonds on a small scale, is to put into a sieve two pounds of selected Almonds; hold them over the fire, shaking them until very hot; cook eight pounds of Sugar to a good ball; use one-half spoon of cream tartar; when done, set near the fire; put the sieve containing the Almonds on the table, and while one person pours the hot syrup over the Almonds in a thin stream, let another person shake the sieve, letting it rest on the table. In making Jordan Cream Almonds, use only one and a half or two pounds of Sugar to each pound of Nuts.

BURNT ALMONDS.

Six pounds of Jordan Almonds, six pounds of Sugar and one quart of water, when the Sugar comes to a boil, add the nuts, and cook over a very slow fire until the nuts cease to crack; in this way, the nuts will be thoroughly roasted; now, set off the basin, and stir and turn the batch about until the Sugar granulates, throw all into a sieve, and shake the loose Sugar off; put this into the basin, with a little water to dissolve it; cook to a Soft Ball; remove the basin from the fire, and add the nuts; stir and turn the batch until the Sugar again granulates; throw into the sieve and shake off the loose Sugar as before; put it into the basin with enough Sugar added to make six pounds; add water to dissolve, and color a deep red; cook to a Soft Ball; remove and add Almonds as before; while granulating the Sugar this time, add one teaspoon of ground cinnamon; now, put into the basin one pint of dissolved gum arabic, made black by adding burnt Sugar color to it; set this on the fire, and when it boils, set off and throw in the Almonds; stir, throwing the nuts over and over until all are covered with the gum; then spread them out on a tray, and put in a warm place to dry; to make a hard coating, cook the Sugar to a Hard Crack, or 290 each time, instead of a soft ball; this kind will retain the gloss much longer, but the soft covering is the most popular.

SALTED ALMONDS.

Take any number pounds of blanched Almonds; put them into a pea-nut roaster, and roast them to a bright yellow color; throw them into a basin, and pour over them a little dissolved gum arabic; stir so all will be covered with it; now sprinkle over them table salt; remove them from the basin, and spread them out on a pan; they will soon be dry, with the salt adhering to them.

ALMOND NOUGAT.

Put into a copper basin two quarts of Honey, and the whites of two dozen Eggs; beat to a staunch foam; set on a very gentle fire, made so by covering it with ashes; now, with a long-handled egg-beater stir continually for two hours; when time is about up, cook eight pounds of Sugar with a large spoon of cream tartar to a Hard Crack, or 290; then put the basin, containing the eggs and honey, on a barrel, and while one person stirs, let another pour in slowly the syrup just cooked; when thoroughly mixed, stir in about three pounds of Pistache nuts, or Pistache and blanched Almond nuts mixed, or all blanched Almonds, (the nuts must be well dried after blanching), then pour out into a starch tray, previously prepared, by lining it with ordinary paper; then again with wafer paper; spread the batch of even thickness with a palette knife; then cover the top with wafer paper, and set away to cool--this will require about ten or twelve hours in summer; when cold, cut with a sharp knife into pieces about three or four inches in length, and wrap in wax paper.

MISCELLANEOUS.

FRUIT CAKE.

Ten pounds of Sugar, two quarts of Cream, one spoon of cream tartar, or two pounds of glucose; cook to a Soft Ball, stirring all the time; pour on a damp slab, and when cold, cream it; then work into it three or four pounds of French Fruits; mold it in large cake pans, and set away a few hours to harden; cut it into slices as sold.

NUT CAKES.

Are made in the same way, except use Nuts instead of Fruit; Walnuts or Hickory-nuts are the best.

CREAM PEPPERMINTS.

Take of Cream, such as is prepared for dipping purposes, about three or four pounds; put this into a small basin inside of another basin containing hot water; stir until dissolved; then set off and stir into it a few ounces of pulverized Sugar, and flavor with Mint Oil; now, with a funnel dropper, run the Cream into drops on sheets of tin, the size of a silver quarter; in a few moments they will be dry and may be slid off the tins easily by turning them sidewise and bending once or twice backward and forward; they may also be run in starch prints if desired.

CREAM WINTERGREENS.

Same as Peppermint, except color Pink and flavor Wintergreen.

SMALL MINT DROPS.

Cook five pounds of Sugar, nearly a quart of water, and a small spoon of cream tartar, or one pound of glucose, to a Soft Ball; then set off near the fire to keep warm; pour a small quant.i.ty of the syrup into a lip pan, say a pint; add to it two or three tablespoons of pulverized Sugar; stir until it turns whiteish; then drop in small drops about the size of a dime on sheets of tin; cut the drops from the lip pan by means of a wire; if the Cream gets too thick to run easily, add some more syrup, and so continue until all the boiled Sugar is used up.

MOLa.s.sES MINT DROPS.

Ten pounds of Sugar, water to dissolve, and a small spoon of cream tartar, or seven pounds of Sugar and three of glucose; when it boils, add one pint of New Orleans Mola.s.ses, and cook to a Hard Crack; pour out on a slab; when cold enough, pull all but about two pounds to a bright golden color; form it into a roll and stripe with the clear piece, as for stick candy; then spin out and mark with Caramel marker.

MINT CAKES.

Cook a batch same as for Mint Stick Candy; spin out about one inch in diameter, and cut with the shears into pieces about one inch in length; then stand them on end, and by placing the thumb on the top, press them into flat, round cakes; or, if making in large quant.i.ties, cut with a Jackson Ball cutter, and have two boards fastened together at one end with hinges; place a number of these cuts on end between the boards, and press them into cakes.

MINT KISSES.

Make a batch the same as for Cakes, but run it through a sour drop cutter.

LEMON CAKES.

Same as Mint, except leave the batch clear; place on it a white stripe, as in Lemon Stick Candy.

BOSTON CHIPS.

This Candy is very popular, but it requires considerable skill to make, so do not be disappointed if at your first trial you fail to get it perfect.

Take ten pounds of Sugar and a small spoon of cream tartar; use no glucose, as nicer goods in this line can be made with cream tartar; when it boils, add one-half pint New Orleans Mola.s.ses, and cook to 325; pour on the slab, and when cold enough pull to a bright yellow; now, place it before the heater, and having a pair of gloves on, rub it on two sides until it a.s.sumes the appearance of satin; then spin it out into a thin, flat strip, rubbing it all the time, and let another person feed it through a Flake Machine; it will still retain its gloss; if you have no machine, it can be run out with the hands.

FLAKE CANDIES.

These candies are made in the same way as Boston Chips, either in white, red, or yellow.

STRINGS OF COMFORT.

Cook five pounds of Sugar and small spoon of cream tartar till the Sugar begins to turn, or about 330; then pour out and pull perfectly white, and flavor cinnamon; form into a roll and spin out into strings about the thickness of a straw; while yet warm, curl them into different forms; when all is spun out, heap them on a pan; there can be several varieties of these made, coloring and flavoring to suit the taste.

PAN CREAMS.

Cook six pounds of Sugar, one quart of water, and a small spoon of cream tartar to a soft ball; set the batch away till nearly cold, then add a little Orange Flower water; stir until it turns whitish, then pour out in a Caramel pan; let it remain until cold; then turn the pan upside down, so the Cream will drop from the pan; mark it with a sharp knife into small squares; they may then be broken up.

Several flavors and colors of these Creams can be made in the same manner as above.

b.u.t.tER SCOTCH.

Six pounds of Sugar, one-half pint Mola.s.ses and one spoon of cream tartar, or two pounds of glucose; when it begins to cook, add one-half pound of sweet b.u.t.ter; stir until it reaches the crack, or 260; add a few drops of Lemon Oil, and pour out on the slab between iron bars; mark into squares whatever size wished.

MAPLE CREAM FOR COUNTER.