5 pounds granulated sugar,
1 pound glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then add 2 pounds of crystalized cherries and angelique; turn in tin box. When cold cut in squares and crystalize.
DELMONICO SQUARES.
Place in kettle
10 pounds granulated sugar,
1½ pounds glucose,
4 fine grated cocoanuts.
Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla extract, and stir until it creams; then place in box, let set a few hours, then cut in squares and crystalize.
PINEAPPLE COCOA BAR.
Place in kettle