Pour in the sieve and allow to set for about 3 or 4 minutes. Turn sieve upside down and scrape peanuts out.
Form between iron bars set about 6 inches apart and roll smooth with rolling pin.
Allow to cool for a moment and cut ½ inches wide to be sold at 5 cents.
This is a dandy peanut bar. Use the straining in chocolate caramels or dissolve and use to make chocolate syrup for the soda fountain.
PEANUT TAFFY.
Place in kettle
| 3 | lbs. glucose. |
| 2 | lbs. sugar. |
| 5 | lbs. Spanish Peanuts. |
| 1 | qt. water. |
Set on fire, stir and cook until the peanuts are well done. They should be brown and cracking which requires quite a little cooking. Add ¼-pound butter and 2 tablespoonsful salt. When dissolved pour batch on greased slab and turn up a few times and then place between iron bars and roll out smooth with rolling pin. Cut in 5- or 10-cent bars or cut to fit pans.
PEANUT TAFFY No. 2.
Place in kettle
| 5 | lbs. sugar. |
Set on slow fire and stir until sugar is dissolved and add 5 pounds No. 1 Spanish Peanuts. Work in well and set off fire for a few
