2 lbs. White Sugar.
4 lbs. Glucose.
4 lbs. Desiccated Cocoanut unsweetened.
Yellow Coloring.
1½ lbs. Farina.
2 pints Water.
Process.—Mix the ingredients in copper pan; boil on a slow fire to stiff ball, 250, stirring all the time; add coloring to fancy; when ready, pour carefully on an oiled plate, making the sheet about half an inch thick; when cold, dust with pulverized sugar and cut up with sharp knife to size.
N.B.—A few loose iron bars are useful to form a square on the pouring plate, in proportion to size of boil; that the exact thickness of sheet may be determined.
PATENT CANDY CUTTER.
For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies.
Cuts all thicknesses up to one inch, and all widths up to one and one-quarter inches.
Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500 pounds of Candy per day.
One of the handiest and most useful all round Machines a man can buy.