Second Batch

Set on the fire, stir until it boils, wash down sides of the kettle, put in the thermometer and cook to 258. Take out the thermometer quickly and get off the fire, as directed in the first batch, and immediately pour slowly into the first batch with the eggs, stirring the egg batch continually, and it does not hurt to scrape out the kettle a little in this last batch. Now beat the batch until it begins to get a little stiff, then add a good tablespoon of vanilla flavor; keep beating until it gets pretty thick and then add about one and one-half pounds of English walnuts, candied cherries and pineapple cut fine, or just walnuts alone. Mix through well and scrape out of the kettle into a small bucket or a deep bread pan, which has been previously lined with rice paper. This paper need not be taken off but can be eaten right with the candy. After it has stood for a few hours it may be cut up as desired. If your batch is a little too dry, but not too hard, add a trifle more glucose than the recipe calls for, the next time. Keep this in a crock, with a damp cloth on top of the crock, and it will stay fresh a long time. This is an elegant piece, when coated in chocolate.