Chocolate-coated Almonds

Ingredients

• 10 grains salt
• 2 cups
• 1 pint granulated sugar
• 10 tablespoons of cold water
• 10 tablespoons water till dissolved
• 1 envelope knox sparkling 10 grains salt
• salt

Directions

1. Mrs. A. V. Fitzgerald.

2. Select nuts that are plump at the ends. Use them without blanching. Brush, to remove the dust; melt chocolate, and when cooled properly drop the nuts, one at a time, into the center of it ; push the nuts under the fork, then drop onto waxed paper or oilcloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.

3. MARSHMALLOWS.

4. Mrs. E. Frechtling.

5. 1 envelope Knox sparkling 10 grains salt, and flavoring

6. gelatine. to taste.

7. Soak the gelatine in 10 tablespoons of cold water. Heat the sugar with 10 tablespoons water till dissolved. Add gelatine to syrup, and let stand till partly cooled. Add salt and flavor- ing, beat with a whip until too stiff, then with large spoon until only soft enough to settle into a sheet. Dust granite pans thickly with confectioner's sugar. Pour in candy about Yi inch deep. Set in cool place until thoroughly chilled. Turn out, cut in cubes, and roll in confectioner's sugar.

8. 284 Candy.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.