EGGS AND BACON.
10 lbs. White Sugar.
2½ lbs. Glucose.
3 pints Water.
1 lb. Nonpareils.
1 Cocoanut.
Brilliant Rose Coloring.
Process.—Cut a large cocoanut into slices, dry them and lay them on the pouring plate in rows about half an inch apart; sprinkle between them thickly some nonpareil of various colors (hundreds and thousands). Boil to crack the sugar, glucose and water; tinge with brilliant rose, and carefully and evenly pour the contents over the pouring plate, disturbing the nut and nonpareil as little as possible. A good plan is to have a small shallow ladle with an open spout, into which pour a little of the boil, run over the plate a small stream from the ladle first, this will bind the nut, etc., and keep them in their places while the bulk is being poured out.