ALMOND BAR.
Blanch 5 pounds almonds; set them on side; now put
4 pounds sugar,
3 pounds glucose in a kettle, with water to dissolve same, and cook to 270° or 280°, set off fire and add the almonds; stir them in the batch well; set on the fire just one second so as to warm it on the bottom, and pour it out on the slab between the iron bars; spread out nice and even; when cool cut in bars one by four inches. By blanching the almonds the goods look and sell better. If you prefer to roast the almonds a little, add them when the batch is 270° and stir them in on the fire until they just start to brown, then pour off quick.