GELATINE COCOANUT BARS (YELLOW).
8 lbs. White Sugar.
6 lbs. Glucose.
2½ lbs. Gelatine.
3 lbs. Cocoanut sliced.
1 oz. Acid Tartaric.
3 pints Water.
Saffron Color.
Lemon Flavor.
Process.—Soak the gelatine in cold water for twelve hours, boil the sugar, glucose and water to a stiff ball, 255; remove the pan from the fire; stir in the gelatine till dissolved; let it stand for a few minutes and remove the scum from the top, then add the acid, flavor and cocoanut; gently stir the whole until well mixed; tinge a bright yellow with saffron; pour into oiled tins, making the sheet ½ inch thick; when set, cut up in sticks to sell two or four for a cent.
N.B.—This boil may be divided into two lots, one half colored red and flavored, raspberry, or a second boil may be made precisely as this one altering the color and flavor only.