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WM. M. BELL'S "PILOT"
MEXICAN PECAN STACKS.
Place in kettle
| 2 | lbs. glucose. |
| 8 | oz. Mexican sugar. |
| 1 | lb. A sugar. |
| 1 | qt. water. |
| 3 | lbs. pecans. |
Cook to stiff ball or 252° and add all the pecans the syrup will take up, pour on well-greased slab and roll into small pyramids as you would haystacks.
This is a piece of candy sold to a great extent in Old Mexico.
ALMOND PASTE FOR BARS, FLOWERS, AND VEGETABLES.
Place in kettle
| 6 | lbs. glucose. |
| 6 | lbs. A sugar. |
| 1 | qt. water. |
Cook to 256°.
Set on tub and add 8 pounds fondant and 5 pounds any good almond paste, work smooth.
This batch can be made into fruit or nut bars of any description.
By coloring small portions of the batch, pink, red, green, violet, etc., it can be worked into various kinds of flowers, vegetables, etc.
MAPLE PECAN SPONGE.
Place in kettle
| 5 | lbs glucose. |
| 2 | lbs. Canadian maple sugar. |
| 3 | lbs. yellow sugar. |
