COCOANUT CREAM.
7 lbs. White Sugar.
3 lbs. Cocoanut peeled and sliced.
2 lbs. Glucose.
Red Coloring.
3 pints Water.
Process.—Boil the sugar, glucose and water in the usual way to the degree 245; pour contents on slab; divide the boil into two lots; when cool, color one part light pink and put a small touch of blue in the other; add the sliced cocoanut, half into each part, then commence to cream them by rubbing. When both parts have been mixed into a smooth paste, it is ready for sale, being usually sold by cutting from rough block.
N.B.—Cut almonds, ground walnuts, etc., are used in the same way as directed for cocoanuts. The boils may or may not be flavored, but a little improves it and makes it fragrant.