As soon as it cools a little, loosen it from the pan, and mark in small squares. Go over the marks with a knife until candy is cold, then break with the hands.

Pack in air-tight jar, and keep in a cool place, or wrap in wax paper.

Burnt Almonds

3 cups sugar

1 cup water

1 cup blanched almonds

Put two cups of sugar and half a cup of water in saucepan, stir until dissolved, bring to boiling point, put in the blanched almonds, and stir and boil to 3000 F., or until there is a cracking sound, and candy begins to discolor.

Remove almonds from syrup to a buttered cake cooler. Put the remaining cup of sugar and half a cup of water in a clean saucepan, stir, and bring to boiling point; add the almonds, and stir and boil until almonds are well coated with sugar. Again drain on cake cooler, and if coating is not sufficiently thick, repeat the process again.

Almond Nougat

½ pound confectioners' sugar

¼pound almonds, blanched and finely chopped

Put sugar in an iron frying pan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble slab. Fold mixture with a broad-bladed knife as it spreads, keeping it constantly in motion. Divide in four parts, and as soon as cool enough to handle, shape in long rolls about one third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.

These pieces may be dipped in melted confectioners' chocolate. Melt chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate,and with a two-tuned fork or a bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge.

Nougat Drops

Drop Almond Nougat mixture from the tip of a spoon on an oiled marble slab as soon as taken from fire. These drops have a rough surface. When cold, dip in melted confectioners' chocolate, if desired.

Peanut Nougat

2 cups sugar

1 quart peanuts

¼teaspoon salt

Shell, remove skins, and finely chop peanuts. Sprinkle with one fourth teaspoon salt. Put sugar in hot iron frying pan, place on range, and stir constantly with wooden spoon until melted to a syrup, taking care to keep sugar from sides of pan. Add nut meats, pour at once into a warm buttered tin, or on marble slab, and mark in small squares. If sugar is not removed from range as soon as melted, it will quickly burn.

Nut Bar Cover the bottom of a buttered shallow pan with one and one third cups nut meats (castanets,English walnuts, or almonds) cut in quarters. Pour over two cups sugar, melted as for Peanut Nougat. Mark in bars.

Nut Brittle

1½ cups shelled nuts ¼ teaspoon salt 1 cup sugar

½ cup corn syrup

½ cup water

1½ tablespoons butter

½ teaspoon lemon extract

Use peanuts or any other nuts desired, sprinkle with salt, and place in oven to become hot. Put sugar, corn syrup, and water in saucepan, stir until it begins to boil, wash down sides of saucepan with a wet butter brush, and cook to 2950 F., or until mixture is very brittle when tried in cold water. Add butter, extract, and nuts, and turn into a buttered pan or tray. As soon as it can be handled, turn the mass over, and pull and stretch it out as thin as possible. Break in irregular pieces. In damp weather keep in covered jar that it may not become sticky.

Nougat

Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it cools it must be cut in pieces one inch long and three eighths of an inch wide, with a sharp knife. If it gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.

Peanut Brittle I

1½ cups sugar cup corn syrup

1 cup cold water

2 tablespoons butter

1½ cups shelled raw Spanish

peanuts½tablespoon vanilla ¾ tablespoon soda

½ tablespoon cold water

Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil three minutes. Remove cover, and boil to 2750 F. Add butter and peanuts, and stir constantly about ten minutes, or until peanuts are cooked.

Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten with palm of hand, and break in pieces.

Peanut Brittle II

2 tablespoons butter 1½ cups sugar½cup corn syrup

½ cup molasses

½ cup water

1 cup shelled peanuts

¼teaspoon soda

Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when tried in cold water. Add peanuts and soda, mix thoroughly, pour into buttered pan, and crease in squares.

Cocoanut Cones

2 cups sugar½cup water

Grated rind one fourth orange

Few grains cream of tartar 2 cups chopped cocoanut Few grains salt

Put sugar, water, and orange rind in saucepan. Stir until boiling point is reached, then add cream of tartar, and boil without stirring to 2900 F., or until it will snap when tried in cold water. Add cocoanut and salt. Mix thoroughly, shape in small cones, and place on wax paper to dry.