Proceed as with Almond Bar No. 1, only pour in blanched almonds instead of almonds with husks on, as it adds to the beauty of the goods and they sell better.
ALMOND COCOANUT CREAM.
First blanch 2 pounds almonds and split them; now put in kettle
8 pounds sugar,
1 pound glucose,
2 pints water.
Cook to 244°; pour on the damp slab; let batch remain until cold, then grate two cocoanuts and lay on the batch, and with a paddle cream them as you would other fondant; when done place all in a kettle, warm it over steam, and when quite thin add vanilla extract and pour on slab between iron bars; when cold cut oblong shape with a lozenge cutter and dip them as other bon bons, and place half an almond on each.
VIOLET CREAM WAFERS.
Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt it as for patties, not too hot; color violet and flavor with floral extract of violet, then pour all in a funnel and drop on wax paper, size of a quarter; when dry turn them over and dry the bottom, and they are ready for the store.