he peel in
stripes, then mix them together, adding the spice; boil the sugar and
water to ball degree; remove the pan from the fire: grain the boil by
rubbing the syrup against the side of the pan in the usual way; when it
becomes creamy, add the mixed fruit, carefully stirring the whole until
thoroughly incorporated; have some wet cloths ready, into which divide
the boil; tie them very tight and hang them up until set hard. The
blanched almonds are used to represent suet and should be chopped
accordingly.

BROWN CREAM PUDDING.

7 lbs. Brown Sugar.
2 lbs. Glucose.
1 lb. Currants.
1/2 lb. Sultanas.
1/2 lb. Raisins.
1/2 lb. Mixed Peel.
1/2 oz. Mixed Spice.
2 pints Water.

PROCESS.--Dissolve the sugar in the water and put the pan on the fire
and add the glucose; let the whole boil to a stiff ball, then pour the
contents on a damp pouring plate; when nearly cold commence to cream by
rubbing and working it about the slab with pallette knife until it
becomes opaque, stiff and creamy, have the fruit prepared and mix as in
previous recipe, then work them into the boil with spatula; now divide
the boil into small basins, holding about one pound each; press the
cream well down and let them remain till set. Take them out, brush over
them a thin solution of gum and dust them with powdered sugar to
represent frosting. Before putting the cream in the basins, shake a
little icing sugar over the basins, it will keep them from sticking.

RASPBERRY NOYEAU.

5 lbs. White Sugar.
1 lb. Glucose.
2 lbs. Raspberry Jam.
1 lb. Almonds, blanched and Dried.
3 pints Water.
Liquid Brilliant Rose Color.

PROCESS.--Boil the sugar, glucose and water to the ball degree, 250;
ease the pan off the fire, add the jam and almonds, with sufficient
color to make the whole a bright red; let the batch boil through,
keeping it stirred gently until thoroughly mixed; now remove the pan
from the fire and see if the batch has turned opaque; if not rub some of
the syrup against the side of the pan and stir until whole boil shows a
little creamy, then pour out on wafer paper, keeping the sheet about
three-quarters of an inch thick; level the top down with pallette knife
and cover with wafer paper; when set remove to a clean board and cut
into bars with a sharp knife. In running sheets to thickness, arrange
the loose bars on the pouring plate to form a square in proportion to
the size of the boil. Almost any kind of jam ca