10 lbs. Brown Sugar.
2 lbs. Glucose.
6 lbs. Sweet Almonds.
3 pints water.
PROCESS.--Clean your almonds by blowing out all the dust and grit, pick
out the shells, dissolve the sugar water and glucose; boil the lot up to
crack; pour the contents on oiled plate. Sprinkle the almond all over
the boil, shake over the lot a few drops of oil of lemon; turn up the
edges first, then the whole boil; mix and knead it like dough until all
the almonds are well mixed in; no time must be lost in this process or
the sugar will get too hard; when firm make a long roll of the entire
boil, place it on a hard wood board, and cut it up into thin slices; it
will have to be kept in shape while cutting, by turning over and
pressing the sides as it becomes flat; a special large sharp knife is
used for this purpose. A smaller boil than the above had better be tried
by beginners, say half the quantity. This can be done by halving the
ingredients. Needless to state these remarks apply to other recipes.