ORANGE COCOANUT CREAM.
Cook 7 pounds sugar,
½ pound glucose,
Water to dissolve same to 246°.
Pour off on a dampened slab, then pour over it the gratings of one cocoanut, also the grated rinds of two oranges, and flavor with a little oil of orange; when cold cream it in the usual way; let it stand for one hour, then place all in a kettle and melt it over another kettle with hot water in, so as the steam will melt it slowly; stir all the time and color it orange; when melted pour it in taffy pans lined with manilla paper; when cold cut in bars to sell at five cents each, and wrap in wax paper tied with fancy string or ribbon.