RASPBERRY COCOANUT BUTTERCUPS.
7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb Desiccated Cocoanut.
1 lb. Raspberry Jam, boiled Stiff.
1 teaspoonful cream of Tartar.
1 quart Water.
Carmine Color.
Borax.
Process.—Work the jam and cocoanut into the fondant paste; boil the sugar, water and cream tartar to crack; pour on oiled slab; color light rose tint: when partly cool, pull and work off as in the preceding recipe and cut with buttercup machine.