A GOOD BROKEN MIXED.
Make a small batch of all the taffies and cook them to about 290° or 300°; then after they are pulled and flavored flatten them out in front of the table furnace and pull them in sticks about one inch wide, and while you are doing this have your helper mark them on an angle of about two inches in length, push them to one side, and when cold they can be easily broken where marked and will be in a diamond shape; then add to this mixture a batch of peanut candy, cut in two-inch squares, then add a batch of cocoanut taffy cut same as peanut; when this is done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to dissolve same, and cook to 290° or 300°; set off and color a light pink and flavor with oil of anise; pour on slab and at once sprinkle strip cocoanut over it; cut in two-inch squares. Now make another batch as above, flavor lemon and color yellow, pour on the slab, sprinkle cocoanut over it and cut same as above. This will make it all look bright, and in all you will have at least eight or ten kinds, which will make a nice mixture.
CREAM PEANUTS.
Vanilla.
Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to keep warm, then put in a kettle 5 pounds sugar, and water to dissolve same, and cook it to 238°; set it off on a barrel, and flavor it vanilla; now pour the peanuts in a clean dishpan and hold it about a foot high from the fire and have your helper pour a little at a time on the batch, while you keep shaking pan; keep on doing this until all the batch is used up, and if the peanuts are not coated thick enough to suit you, place on three or four more pounds of sugar and cook as before and continue to pour on until they are of a size suitable to your taste.
CREAM PEANUTS.
Strawberry.
Proceed as with cream peanuts, vanilla, only when batch is off, color it light pink and flavor it with strawberry; finish same as vanilla cream peanuts.
CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add a little dark chocolate, and stir it in good. Proceed same as vanilla cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds sugar, and water to dissolve same, in kettle and cook to 238°; flavor it vanilla after it is set off on the barrel, then pour in one pile on a hot slab the 5 pounds of almonds, and while your helper pours a little of the batch at a time on the nuts, you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left; continue this until they are coated thick enough to suit. They can be made all flavors.