CRYSTALIZED ALMONDS.
Blanch 5 pounds Jordan almonds, set them one side until perfectly dry, then place them in a deep pan and crystalize them; cook this crystal to 35°.
CRYSTALIZED RAISINS.
For Topping Off Nice Boxes of Candy.
Open raisins and take the seeds out, and in their place stuff fondant; leave them on the stems; when you have prepared the amount you wish, place them in deep pans and crystalize them.
These goods are original and look fine.
Cook this crystal to 35½°.
In dipping French cherries in chocolate, it is policy to dip them in fondant first, as then after they are dipped in chocolate the acid won’t eat through and cause the chocolate to become sticky.