ALMOND COCOANUT CREAM.
First blanch 2 pounds almonds and split them; now put in kettle
8 pounds sugar,
1 pound glucose,
2 pints water.
Cook to 244°; pour on the damp slab; let batch remain until cold, then grate two cocoanuts and lay on the batch, and with a paddle cream them as you would other fondant; when done place all in a kettle, warm it over steam, and when quite thin add vanilla extract and pour on slab between iron bars; when cold cut oblong shape with a lozenge cutter and dip them as other bon bons, and place half an almond on each.