e latter being used to shred or grate Cocoanut, etc., very
fine.

Price, $13 00]

[Illustration: Fig. 202 a. Price $1 00.

New Almond Grater.

One of the Best Almond Graters in the Market.]

EGGS AND BACON.

10 lbs. White Sugar.
2-1/2 lbs. Glucose.
3 pints Water.
1 lb. Nonpareils.
1 Cocoanut.
Brilliant Rose Coloring.

PROCESS.--Cut a large cocoanut into slices, dry them and lay them on the
pouring plate in rows about half an inch apart; sprinkle between them
thickly some nonpareil of various colors (hundreds and thousands). Boil
to crack the sugar, glucose and water; tinge with brilliant rose, and
carefully and evenly pour the contents over the pouring plate,
disturbing the nut and nonpareil as little as possible. A good plan is
to have a small shallow ladle with an open spout, into which pour a
little of the boil, run over the plate a small stream from the ladle
first, this will bind the nut, etc., and keep them in their places while
the bulk is being poured out.

ALMOND HARDBAKE.

10 lbs. Good Brown Sugar.
2 lbs. Glucose.
Lemon Flavoring if desired.
3 lbs. Almonds.
3 pints water.

PROCESS.--Split with a sharp knife the almonds, lay them face downwards
on an oiled plate, cover the plate as closely as possible; boil the
glucose, sugar and water to the crack 305; remove the pan from the fire,
and pour the contents carefully and evenly over the almonds; the
addition of a little lemon or almond flavoring will improve it.

N.B.--See remarks re-ladle in previous recipe.

ALMOND ROCK.

10 lbs. Brown Sugar.
2 lbs. Glucose.
6 lbs. Sweet Almonds.
3 pints water.

PROCESS.--Clean your almonds by blowing out all the dust and grit, pick
out the shells, dissolve the sugar water and glucose; boil the lot up to
crack; pour the contents on oiled plate. Sprinkle the almond all over
the boil, shake over the lot a few drops of oil of lemon; turn up the
edges first, then the whole boil; mix and knead it like dough until all
the almonds are well mixed in; no time must be lost in this process or
the sugar will get too hard; when firm make a long roll of the entire
boil, place it on a hard wood board, and cut it up into thin slices; it
will have to be kept in shape while cutting, by turning over and
pressing the sides as it becomes flat; a special large sharp knife is
used for this purpose. A smaller boil than the above had better be tried
by beginners, say half the quantity. This