1/2 pound almonds.

1 pound granulated sugar,

1 small cup water.

1 rounded teaspoon powdered gum arabic.

1 level teaspoon cream tartar.

Little extract of rose.

Dissolve the gum in the water-made warm, add the sugar and cream tartar and boil without stirring 15 or 20 minutes. When a drop in cold water sets nearly hard so that it can only just be presssed flat between the finger and thumb take the kettle off the fire. Drop the flavoring by spots over the surface, give the candy only one or two turns with a spoon to mix it in, then pour it into slightly buttered pans, in thin sheets. Push the split almonds into the warm candy with the fingers. Mark it before it gets cold for breaking by rolling over it the thin edge of a thin dinner plate. Sliced cocoanut can be used instead of almonds.