Praline Powder.—Melt 4oz. of cane sugar either in a copper sugar boiler or a fireproof earthenware dish, over a very slack fire till it turns a rich deep brown; then stir into it 4oz. of blanched and chopped almonds, and cook them till the whole is well browned (be careful it does not burn). Now spread this mix- ture on an oiled dish and leave it till cold, when you either pound the whole to a powder or leave a part out, which must be but roughly crushed, this last part being added to the mixture in which you stir the praline powder, just at the last.