2.

2 lbs. White Sugar.
4 lbs. Good Brown.
5 lbs. Desiccated Cocoanut.
7 lbs. Glucose.
2-1/2 lbs. Farina.
3 pints Water.

PROCESS.--Put the sugar, glucose and water in the pan; place it on a
slow fire; stir in the cocoanut and farina and boil to stiff ball, 255,
keeping it well stirred. Pour on an oiled slab, and cut up to size; when
set, dust with powdered sugar. In large factories where this candy is
made, machinery plays an important part. In fact the manipulation is
practically all done by mechanism. There is the desiccator for preparing
the cocoanuts, the steam pans, which are fitted with beaters revolving
inside, fixed with chains and weights for lifting them out, so that the
cans may be emptied and cleaned without trouble; also plates for rolling
out sheets to size, and cutting machines which cut the nuggets any size,
the machine being so arranged that by simply altering a pawl on a
ratchet wheel the size of the nuggets is determined. Where this
elaborate arrangement exists our formula would neither be desirable nor
necessary, nor do we pretend to suggest or advise. However, many tons
are made in the ordinary boiling shop with the usual appliances and
conveniences, and it is to assist people thus situated is the principal
object of this book.

JAP NUGGETS NO. 3.

4 lbs. Good Brown Sugar.
3-1/2 lbs. Glucose.
3 pints Water.
4 lbs. Desiccated Cocoanut Unsweetened.
2 lbs. Farina.

PROCESS.--As before, brown coloring should be used if required dark; it
makes goods look richer; when the boil is cut up the nuggets should be
thrown into pulverized sugar.

VANILLA NOUGAT (Common.)

12 lbs. White Sugar.
3 lbs. glucose.
1/2 oz. Essence Vanilla.
4 lbs. Sweet Almonds small.
3 pints water.

PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a
sharp fire and stir until dissolved; then put on the cover and let it
boil for five or six minutes; now remove the lid and continue to boil to
soft ball degree; now pour the contents on a damp slab (one over which
water has been sprinkled); when cool take a long flat spatula and work
the sugar about until it becomes white and creamy; now add the almonds
(which have been previously blanched and dried), together with the
vanilla essence; keep working up the whole until of uniform consistency;
now spread the mass on wafer paper in sheets one inch thick, cover the
sheets with wafer paper, rolling the top smooth; when