CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add a little dark chocolate, and stir it in good. Proceed same as vanilla cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds sugar, and water to dissolve same, in kettle and cook to 238°; flavor it vanilla after it is set off on the barrel, then pour in one pile on a hot slab the 5 pounds of almonds, and while your helper pours a little of the batch at a time on the nuts, you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left; continue this until they are coated thick enough to suit. They can be made all flavors.
No. 2. CREAM ALMONDS.
Proceed as with Cream Peanuts, only use almonds instead. These goods should be crystalized, as they dry out very soon if not. They can be made vanilla, strawberry, rose, chocolate and violet flavors.