No. 2. COCOANUT DIAMONDS.
Proceed as with No. 1, and you can color the syrup after it is off the fire any color or flavor you wish. They are made in vanilla, rose, chocolate and strawberry.
HONEYCOMB CANDY.
As this recipe is known by very few candy makers, I am confident that after you have made it you will be well pleased with your purchase of this book. Small batch.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 285°; pour it off on the slab; when ready to handle pull it on the hook and flavor and color to suit; when well pulled twist the air out of it and flatten it out in a piece one inch thick and about one foot long, then lay it before the table furnace; now place a piece of iron pipe in the center of the batch and roll the batch round it, close up the left end of the batch, then get your helper at the other end; now place the end of a pair of small bellows and pump air in the pipe, drawing out the pipe slowly at the same time; when the pipe is all out, then place the bellows in the hole where the pipe was and pump easy; pull out the batch quickly to about ten feet, then pull out the bellows and close the end by pressing on it so as to not let the air out of the batch; now bring both ends together and pull it again to ten feet long; now bring both ends together once more, and pull this time the length of your table if possible; let cool quick as possible and break in four-inch lengths.
NOTICE.
Study this recipe good first and you will see that the batch is easily made, and by trying one or two batches you will be able to turn out some nice goods. The size of the pipe should be fifteen inches long and two inches around.