• 2 pounds light brown sugar.
• ½ pound glucose.
• 1 quart cream or fresh, rich milk.
• 1½ pounds bon-bon cream.
• 1 pound nuts.

Put the sugar, glucose and cream into a kettle, stir until it boils, then put in thermometer, keep stirring and cook to 234. Set off the fire and add the bon-bon cream and beat until the bon-bon cream is all melted, and the batch stiffens a little. Chop the nuts a little and work them in the batch. Beat slowly until the candy is stiff enough to stand and not flatten out when dropped on wax paper or buttered plates, then spoon out as directed in dropping pineapple puffs. English walnuts are the standard nuts to use for penoche, but pecans or hickory nuts are excellent. If you do not use fresh milk or cream, your batch is very liable to curdle. If you keep stirring it continually and do not let it stand, you may even prevent it from curdling at all. But if it should, you will know that the milk or cream was not fresh. If it curdles, cook it up just the same, and while not being as smooth, will taste all right.