Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and
1 quart water.
Prepare the meats by removing the thin reddish skin in which they are
enveloped and fill a tray to about the depth of an inch. Pour over them
the hot candy prepared as directed, stirring the meats till each one is
covered. A little less candy should be used than will suffice to
entirely cover the meats, though each separate one should be covered,
the object being to use just enough of the candy to cause the meats to
adhere firmly together, thus forming a large cake, which when nearly
cold may be divided into squares or bars with a sharp knife.
Almonds and other nuts may be used in the same manner above described.