COCOANUT BALLS, SANDED.
Place in kettle
3 pounds glucose,
1 pound sugar.
Stir and cook to 246°; set off on barrel, and stir in all the short strip cocoanut it will stand, then pour in all on the slab and pick up little pieces and form them in little balls the size of a marble and lay them in granulated sugar; sift off the sugar and they are ready for the store.
These goods are also nice dipped in chocolate or fondant.
ICE CREAM CENTERS FOR CHOCOLATES.
A Delicious Piece of Goods.
Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your beater set one side, then put 50 pounds fondant cream in a kettle and set it over another kettle half full of water; set it over the furnace and stir and cook until the cream is melted and quite hot; then add it to the marshmallow batch and stir good until all is well mixed; then pour it in funnel and run it in starch any shape to suit.
You can color and flavor the above to suit your taste. If the batch is too large for you, divide or quarter it.