1½ pounds sugar.
¾ pound glucose.
1 pint water.
Whites of 3 small eggs.
1½ pounds nuts and fruit.
Put the sugar, glucose and water into a kettle and set on the fire.
Stir until it begins to boil, wash down the sides of the kettle with
a damp cloth, put in the thermometer and cook to 254. Have someone
beat the egg whites stiff and put them into another kettle and have
them ready. As soon as the thermometer registers 254, take off the
fire quickly and begin at once to rub the syrup against the sides of
the kettle, to grain it a little, occasionally splashing the batch up
against the sides to wash down that which is creaming. When the batch
begins to look cloudy and shows white streaks, stop graining, put the
paddle into the pan with the eggs, and commence pouring slowly about
one-half of the syrup into the eggs, stirring the eggs while pouring,
then immediately pour the eggs back into the syrup, stirring the syrup
very fast. Scrape out all the eggs and syrup that sticks to the pan
that originally held the eggs, and keep beating the batch. Scrape down
the syrup that splashes on the sides of the kettle occasionally, and
beat until it begins to stiffen a little, then add a teaspoonful of
vanilla and a teaspoonful of orange flower water. Beat through well,
then add about a pound and a half of almonds, walnuts, candied cherries
and pineapple, cut fine. Mix in well and scrape out of kettle into a
pan which has been previously dusted with XXXX sugar and let set a
few hours. When set or hard cut up in pieces weighing about thirteen
ounces, shape round and long with flat ends about two inches thick,
dusting with XXXX sugar. Then dip in milk chocolate and when the
chocolate hardens, cut up as desired. Do not grain the batch too much
before pouring into the eggs or it will harden before you can get it
mixed. You can also use your own judgment about the kind of nuts or
fruit you like, but we simply tell you to use candied fruit and nuts
together as that seems to be the most popular.