Five pounds of glucose, and two pounds of Sugar, one quart of water; when it comes to a boil, add five pounds of grated Cocoanut; cook to a Hard Ball, stirring all the time; pour out on a greased slab, between iron bars; make it of even thickness with a palette knife; when cold, mark diagonally two ways with Caramel marker, forming diamonds; then roll in pulverized Sugar, or crystalize them.
MOLASSES COCOANUT JAP.
Place on a slow fire two quarts of New Orleans Molasses, and one-half pound Butter; when it boils, add ten grated Cocoanuts, and stir until it reaches a hard ball; then pour out on a greased slab, between bars; spread thickness desired with a palette knife; when cold, cut into squares or diamonds.
SPANISH COCOANUT KISSES.
Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar, and just sufficient water to dissolve it; when it boils, add the Cocoanuts, and stir until it reaches a thread; set off and stir in a few drops blueing; now, pour into a lip basin a small portion, and with a small wooden spatula, granulate until it becomes cloudy; then drop on sheets of tin, cutting the drops from the lip pan by means of a wire; make the drops the size of a silver quarter.
ALMOND GOODS.
ALMOND PASTE.
Blanch four pounds of Almond-nuts; put them into a vessel and cover with water; let them stand for four or five hours; now, drain them; pound and rub them to a smooth paste in a mortar, adding a little Orange Flower water to keep them from oiling; when the paste is finished, put on the fire eight pounds of Sugar and cook to a crack; set off on a barrel and add the Almond paste; stir continually until the batch is cold, then put the paste into a crock for use.