PEANUT CRISP.
Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and roast them nice and brown; pour them in a sieve and break them all up by pressing and rolling them around with your hands until all the husks are off; then blow all the husks off and place the nuts on a table and break up fine with a rolling-pin; now put in a kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same, and cook to 290°.
Set off and stir in the nuts, then pour on the slab, spread out as thin as you possibly can and cut with a caramel cutter the size of caramels, or break in pieces to suit.
This is a delicious piece of goods and sells well.
No. 1. COCOANUT KISSES.
Vanilla.
Melt cream fondants as for bon bons, and then stir in all the long strip cocoanut it will stand; then set it off on one corner of your slab; now flavor it with extract of vanilla, then have a glass of water and a teaspoon, and with the spoon dip in and take out just half a spoonful at a time, and with the thumb slip it off on the slab; drop the spoon in the water every third or fourth time that you dip them; they will slip off more readily. Continue this until the batch is finished; let them remain on slab five minutes and they are ready to pick up, put in pans or dishes for the store.
No. 2. COCOANUT KISSES.
Strawberry.
Proceed as with Cocoanut Kisses No. 1, only color a dark pink and flavor strawberry; finish same as No. 1.
No. 3. COCOANUT KISSES.
Chocolate.
Same as No. 1, only flavor with a little dark chocolate, and finish same as No. 1.
No. 1. COCOANUT BARS.
Vanilla.
Grate six fresh cocoanuts; set them one side; now cook
6 pounds sugar, 2 pounds glucose,
Water to dissolve same, cook to 238° or 240°.
Set off on a barrel and flavor vanilla; now add all the cocoanut, and stir it until it just starts to grain; now pour it on a nice clean and dry slab, between the iron bars, and spread it out the height of the bars, say about four inches in length.
No. 2. COCOANUT BARS.
Rose Flavor.
Proceed as with Cocoanut Bars No. 1, only flavor the batch with extract of oil of rose, and color a light pink. Finish same as No. 1.
No. 3. COCOANUT BARS.
Strawberry Flavor.
Same as Cocoanut Bars No. 1, only flavor with strawberry, and color dark red; finish as No. 1.
No. 4. COCOANUT BARS.
Chocolate.
Same as with Cocoanut Bars No. 1, only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved; finish same as No. 1.