PINEAPPLE COCOA BAR.
Place in kettle
7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated cocoanut,
1 can grated pineapple.
Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place on wax paper on slab between bars. When cool it is ready to cut in 5 and 10 cent bars.