Almond Candy
1 pound or a little less of almonds blanched and split. 2 pounds of granulated sugar. 1 pint scant of water. 1 large teaspoonful of powdered gum arabic. 1 level teaspoonful of cream of tartar. Rose extract to slightly flavor. Dissolve the gum in the water made warm, add the sugar and cream tartar and boil without stirring 15 or 20 minutes. When a drop in cold water sets nearly hard so that it can only just be pressed flat between the finger and thumb take the kettle off the fire. Drop the flavoring by spots over the surface, give the candy only one or two turns with a spoon to mix it in, then pour it into slightly buttered pans, in thin sheets. Push the split almonds into the warm candy with the fingers. Marks it before it gets cold for breaking by rolling over it the edge of a thin dinner plate. Sliced cocoanut can be used instead of almonds.