moments so as to give the candy a chance to roast peanuts.
Set on fire again and when peanuts are well roasted pour batch on greased slab and form between iron bars.
Cut in bars or to suit pans.
PEANUT TAFFY No. 3.
First roast, either in grease or in a revolving roaster 8 pounds No. 1 Spanish Peanuts, pour in a pan or tray and cover with a cloth or burlap to keep warm.
Place in kettle
| 5 | lbs. sugar. |
| 3 | lbs. glucose. |
| 1 | qt. water. |
Set on fire and stir until dissolved.
Cook to 290° and set off. Add the peanuts. ½-pound butter and 2 tablespoonsful salt Work in well, set on fire a moment and pour on greased slab.
Form between iron bars and cut in bars or to suit pans.
PEANUT BALLS.
Make batch the same as for peanut taffy only cool off partly and roll out in small balls to be sold by the pound or in larger balls to be sold at 5 or 10 cents each. When rolling out peanut balls, use greased gloves and do not press hard when rolling them.
COCOANUT TAFFY.
Place in kettle
| 3 | lbs. glucose. |
| 3 | lbs. sugar. |
| 1 | qt. water. |
