JAM ROLEY POLEY.
10 lbs. White Sugar.
5 lbs. Glucose.
2 lbs Gelatine.
Carmine Color.
1 lb. Raspberry Jam.
1 lb. Desiccated Cocoanut.
3 pints Water.
Process.—Soak the gelatine in cold water for twelve hours; boil the sugar, glucose and water sharply to stiff ball; remove the pan from the fire, stir in the gelatine, stand aside till scum rises and skim it off; divide the boil into two portions, (mix together 1 oz. tartaric acid, 1 oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the desiccated cocoanut into one half of the boil and stir briskly until the whole rises in a white foam, then run out into tins, on sheet about ¼ inch thick; now take the other half, color bright red, adding the raspberry jam; stir till thoroughly mixed and run this on top of the white sheet about the same thickness; when cold and hard, take out the sheets and make a roll of each.
N.B.—Let the red portion be cool when run over the white, as the white being lighter will come to the top if disturbed by the mixture being too hot.