PRALINES

a term which was formerly applied only to almond candy--then also known as "sugar almonds"--and especially to confections of burnt almonds, but is now employed for any mixture of nut kernels and sugar.

In the South, the word is used chiefly in connection with sugared cocoanut or pecan meats--particularly the latter, a candy which may be described as native to Louisiana and the manufacture of which in that state seems to be the conceded privilege of the descendants of the old Louisiana Indians whose blood has been inter mingled with that of French negroes. In the larger cities, they also have a natural monopoly in peddling it.

For the making, the Indian general'y obtains sugar that has crystallized and settled to the bottoms of molasses kegs, because of its delicious flavor. This he sets to re-boil and in the meantime cracks the pecans and removes their meats, exercising great care so as to secure the two halves in unbroken shape. When the melted sugar is ready, he pours it on a flat stone in little pools, three inches or so in diameter, and heaps the nut meats up in them in conical form, pouring a little of the hot sugar on top of each pile to hold the nuts in place.

The true Southern "Pralines" are never made in large quantities, as to be fully enjoyed they should be eaten before the sugar dries out and the mixture loses its aromatic flavor.