ALMOND FRITTERS.
Place in copper kettle
| 2 | lbs. glucose. |
| 3 | lbs. sugar. |
| 2 | oz. of any good grease |
| 1 | qt. water. |
Set on furnace and mix with paddle.
When mixture starts to boil place thermometer in.
When thermometer registers 240 degrees remove it from batch and add 5 lbs. Valencia almonds and 2 tablespoonfuls of salt.
Shut down your fire a trifle and stir batch from the sides of the kettle to prevent breaking the nuts.
Stir and cook until the nuts are through cracking and the batch starts to smoke.
Remove from furnace and pour into a large sieve set on iron caramel bars over a well-greased slab.
Allow to strain for 3 or 4 minutes and take sieve with your gloved hands and turn upside down on the slab and let the almonds fall out. With your scraper remove all the nuts that adhere to the sides of the seive.
Take the candy that has strained off and turn up and add to scrap to be used in making caramels, taffy, etc.
Make your almonds into fritters the same as you would pecan fritters being more careful not to break the nuts.
Sell for 10 cents apiece.
This batch should make about forty-eight fritters.
