1½ pounds sugar.
1 pound glucose.
Butter size of a walnut.
¼ teaspoonful essence of lemon.
1½ pounds almonds or peanuts.
Roast the almonds in the oven, (or peanuts if you desire) and chop
fine, then set them where they will keep warm until needed. Put sugar,
glucose and one-half pint of water in the kettle, set on fire, and stir
until it commences to boil; then take out paddle, wash down sides of
the kettle and cook to 295. Set off the fire and remove thermometer,
put in the butter and essence of lemon, and stir in well. Have someone
add the warm nuts slowly, while you stir them in, and when mixed good
set the kettle back on the fire for a second or two, to loosen the
batch in the kettle, then scrape out on a greased slab between bars,
about three-quarters of an inch thick; roll it out even between the
bars with a rolling pin quickly, and mark off into blocks three-eighths
by one inch and cut while still warm. You will have to watch very
close, so that your batch will not get too stiff before you get it cut
up. You must use a sharp knife and use a sawing motion while cutting,
as you cannot push the knife straight down and cut them right. If
your batch should happen to get too cold before you get it cut up,
hold it over the fire, turning it over to warm both sides, until it
softens or bends easily, then finish cutting. This is an elegant piece,
when dipped in chocolate, but they must not be coated until they are
perfectly cold.