Fruit Cream
- 1 cocoanut, grated.
- 1-1/2 lb. granulated sugar, moistened with a little cocoanut-milk.
Put the sugar in a saucepan and let it heat slowly. Then boil rapidly five minutes; add grated cocoanut, and boil ten minutes. Stir constantly. Put a little on a cold plate, and if it makes a firm paste, take from fire. Pour part of it into a large tin lined with greased paper; and add to what remains in the saucepan, chopped blanched almonds, candied cherries, nuts, etc. Pour this over the other cream, and cut in bars.