Remove cover, place thermometer in batch and cook to 245°.
Set off of furnace and add to batch 1 pint whipping cream and pour out on damp slab.
When almost cold sprinkle walnuts over the top of batch and pour 1 ounce vanilla extract on batch also, and cream until it forms a solid mass.
Knead up and place in boxes previously lined with wax paper and when they are set, remove from boxes, and ice as you would a cake.
Cut in 5-cent slices.
ORIGINAL MEXICAN PENONCELLO.
This is the original pecan fritter as made in Old Mexico.
Place in kettle
| 1 | Penoncello cone (about 8 oz). |
| 4 | lbs. A sugar. |
| 3 | pts. water. |
| 1 | lb. pecans. |
Mix well over fire and cook to 234°, remove from furnace and partially grain by rubbing with wooden paddle on side of kettle just below surface of batch. When this is done add 2 pounds more of pecans and with the end of a ladle dip onto manila paper into fritters about 4 inches in diameter. When set remove from paper and stack in pans, to be sold at 5 cents each.
