Drop in small portions on a greased baking sheet, and when done curl round a greased rolling pin or stick. Draw off when cold.
8. Raspberry Rock.
To every pound of sugar allow ¾ of a teacup of cold water. Boil the syrup till it thickens. Drop it in cold water, and it is ready when it snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a little water and strained. Pour on buttered plates, and when cool cut it in pieces.
9. Cocoanut Fondant.
To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well whilst the sugar is boiling and keep stirring.
10. Chocolate or Coffee Fondant.
Over a clear fire stir together (in enamelled pan) 1-lb. loaf sugar and a small cup of cold water. When it is melted, mixed, and beginning to boil, leave alone for 10 minutes. Dip a skewer in, and if a long silky hair adheres, remove from the fire at once without shaking it, and leave it till cool. When cool, turn it into a bowl and beat briskly to a thick cream with a wooden spoon. Knead the paste (like bread) till it becomes soft and smooth. Flavour with coffee essence or melted chocolate. Drop on a buttered paper or form into pyramids.
11. Nougat.
Slow fire. Put in a pan ½-lb. sifted sugar dry, no water. When melted, throw in blanched almonds and a few bitter ones (thoroughly dried and chopped into rough dice). Stir all together and turn out on a buttered dish. Work it a little, then roll flat with a greasy rolling pin or hands. Cut in shapes.