PRALINES

a term formerly applied only to almond candy, especially to confections of burnt almonds, but now employed for any mixture of nut kernels and sugar. In the South, the word is used mainly in connection with sugared coconut or pecan meats—particularly the latter, a candy which may be deseribed as native to Louisiana. Its manufacture was for generations carried on chiefly by the desecendants of the old Louisiana Indians whose blood has heen intermingled with that of French negroes. Coconut pralines are made with white sugar and may be either white or colored pink. Pecan pralines are brown from the brown sugar used. 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 aromatie flavor.