Same as Brown Almond, except blanch the Almonds; this should be done sometime before making the bar, so the nuts will be dry.
Same as Almond Bar, except use ten pounds of Pea-nuts.
SLICED COCOANUT.
Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Crack, or 290°, then add slowly, five sliced Cocoanuts; (after paring the Cocoanuts, cut them into halves, then slice them with a spoke shave); stir carefully, till nuts are as brown as desired, then pour out between iron bars, same as other nut bars. If cooking with glucose, use same quantity as for Almond Bar.
BRAZIL BAR.
Ten pounds of Sugar, ordinary spoon of cream of tartar, or six pounds of Sugar and four pounds of glucose; cook to a Hard Crack, or 290°, then pour out one-half of the batch between iron bars, and scatter over this five or six pounds of Brazil-nuts, after trimming all the dark skin off them so that they are nice and white; now pour over the nuts the remaining syrup, and cut into bars.
ENGLISH WALNUT BAR.
Same as Brazil-nut Bar.
FRUIT CANDY.