the sugar in the water, add the glucose, flavour to taste, and boil to the "hard crack" degree. Let the preparation cool slightly, then pour slowly and carefully over the almonds. Brown sugar should always be boiled in a rather large stewpan, as it is apt to boil over.
2280.—ALMOND STICKS.
Ingredients.—½ a lb. of Jordan almonds, ¾ of a lb. of icing sugar, ¼ of a lb. of vanilla sugar, the whites of 5 eggs, royal icing No. 1736, vanilla essence.
Method.—Blanch and dry the almonds thoroughly in a cool oven, then pound them finely in a mortar, adding by degrees the icing sugar and vanilla sugar. When perfectly smooth add the whites of eggs, and when well-mixed turn the whole on to a marble slab. Knead it well, roll it out to about ¼-inch in thickness, and cut it into strips about 2 inches long and ½ an inch wide. Place them on a greased and floured baking-sheet, cover them with royal icing flavoured with vanilla, and bake in a very slow oven for about ½ an hour. These sticks may be served as dessert or handed round with the ices instead of wafers.
2281. ALMOND TOFFEE.
Ingredients.—1 lb. of loaf sugar, 5 ozs. of almonds, ½ a pint of water, a pinch of cream of tartar, almond essence.
Method.—Blanch and skin the almonds, cut them across in halves, and dry them in the oven without browning. Dissolve the sugar in the water, add the cream of tartar, and boil until a deep amber-coloured syrup is obtained. Remove the stewpan from the fire, add the almonds, boil up again, and pour on to a buttered or oiled tin.
2282.—ALMOND TOFFEE. (Another Method.)
Ingredients.—1 lb. of granulated sugar, ½ a lb. of almonds, ¼ of a lb. of butter.
Method.—Blanch the almonds, split them lengthwise, and dry thoroughly in a cool oven. Melt the butter in a stewpan, add the sugar, and boil to the "ball" degree, then stir in the almonds and continue to the "crack." Pour into an oiled or buttered tin, and, when cold and set, break up into pieces.
2283.—AMERICAN CANDY.
Ingredients.—2 lb. of moist sugar, ½ a pint of water, cream of tartar, tartaric acid, 1 dessertspoonful of golden syrup, saffron-yellow, flavouring essence.
Method.—Dissolve the sugar in the water, add a good ½ teaspoonful of cream of tartar, and boil to the "large crack" degree. Pour on
