These are all made the same way as the above, being flavoured with the essences that give them their names.
215.—Pink Burnt Almonds.
Put 1 pint of clarified sugar in a round-bottomed pan on a clear fire, boil it to the degree called blown, mix in as much prepared cochineal as will make it a good colour, boil it again to the degree called blown, throw in the brown burnt almonds free from small; take the pan off the fire and stir the almonds well about in the sugar with the spatter until it is all upon them, which is very easily done if you are careful. You may repeat this two or three times, which will make the almonds very handsome.
216.—Philadelphia Caramels.
Take 10 lbs. of sugar, 2 quarts of rich cream, 1½ lb. of glucose, 1 lb. of fresh butter, 1 teaspoonful of cream of tartar, 1 lb. of cocoa paste, and ¼ of a lb. of white wax of paraffin. Boil these to the “crack,” pour upon a greased marble slab, between iron bars, and let it remain until cold, then cut it into small cubes and fold in wax-paper.
217.—Boston Chips.
These are made of sugar boiled to the hard crack, flavoured and tinted to suit your fancy; it is then poured upon a greased marble slab. As soon as it becomes sufficiently cold the edges are turned in and the batch is folded in a mass, placed upon the candy hook and pulled; it is then run through a machine the iron rollers of which are set very closely together, so that the candy comes through as thin as a wafer; it is then cut into strips to suit, or it may be wound around an oiled round stick and then slipped off, making a curl. Two or more colours may be joined together before it is run through the machine, thus making a parti-coloured ribbon.
218.—Engagement Favours.
Break up 1 lb. of loaf sugar into small particles, let it dissolve in a pan with ½ pint of water and 2 spoonfuls of lemon-juice; skim and boil to the ball, add pieces of lemon peel tied together with a string, boil until a sample is brittle; take out the lemon peel, pour out the sugar on an oiled slab, taking care to distribute it so that the whole mass cools at the same time. It is pulled, manipulated, and cut in the ordinary way. A small part of the sugar coloured red and boiled separately may be used to variegate the sweets, and should be worked in just before cutting.