• 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.

HOREHOUND CANDY.

• 1¾ pounds sugar.
• ¾ pound glucose.
• ½ pint horehound tea.

Put sugar, glucose and horehound tea, (the strength of the tea will depend upon the individual taste) into a kettle, stir until it boils, wash down the sides of the kettle with a damp cloth, put in thermometer and cook to 295 to 300; when it reaches that point, remove the thermometer and get it off the fire as quickly as possible. Then pour on a greased slab, with the bars set out far enough so that when the batch has been poured out evenly, it will be about a quarter of an inch thick. As soon as it cools a little, run a long knife underneath the batch, to loosen it from the slab; then mark it into squares any size desired, and keep going over the marks with a knife until it is cold, then break up with the hands. Pack in an air-tight jar and it will keep for a long time in a cool place. This also may be wrapped in wax paper.