can be done by halving the
ingredients. Needless to state these remarks apply to other recipes.

FRENCH ALMOND ROCK.

12 lbs. White Sugar.
3 lbs. Glucose.
6 lbs. Sweet Blanched Almonds.
4 pints water.

PROCESS.--Boil the sugar, water and glucose in the usual way to the
degree of weak crack, 305 by the thermometer, then ease the pan a little
way off the fire, and let the almonds gently slide into the mass. Use
the spatula a little just to keep the almonds from sticking to the
bottom, stirring lightly only the one way, then watch the boil carefully
till it turns a light golden color; lift off the pan and pour the
contents into the frames. The almond will come to the top better in tins
than in pouring plates.

Of course a better quality is made by adding more almonds, or vice
versa. The almond after being blanched should be spread on a tin and
dried, either on the stove top or in the oven.

RASPBERRY CANDY.

12 lbs. White Sugar.
3 lbs. Raspberry Jam.
2 quarts water.
Brilliant Rose Coloring.

PROCESS.--Melt the sugar in water, and boil to ball 250; add the
raspberry jam, and stir it well in; remove the pan from the fire, add
sufficient coloring to make bright raspberry; rub part of the mixture
with spatula against side of pan until it changes a heavy opaque, then
stir the whole mass until uniform. Pour the contents carefully on a
slab, covered with greased paper; make the sheet about 1/2 inch thick,
mark into bars with a sharp knife, and break up when cold.

APRICOT CANDY.

6 lbs. White Sugar.
2 lbs. Apricot Jam or Pulp.
2 pints water.
Saffron Coloring.

PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam
or pulp. Stir well until thoroughly mixed in, remove the pan, rub part
of the contents against the side of the pan with spatula until cloudy
and opaque; color with saffron a bright yellow, then stir the whole
together until uniform cloudy; pour out in frames or on slab covered
with oiled paper. A pinch of tartaric acid would improve the flavor, but
often prevent candying, unless in the hands of an expert. In any case
the acid should be added in a fine powder after the whole has been
thoroughly grained. A pallette knife is a very useful knife for rubbing
the sugar against the sides of the pan.

BROWN COCOANUT CANDY.

14 lbs. Brown Sugar.
6 large Cocoanuts Sliced.
3 pints water.

PROCESS.--Melt the sugar in the water, and boil to degree of b