Place in kettle 2 gallons of water and set it on the fire; now put a dishpan over it and place in it 5 pounds fondant and stir until all the fondant is well melted, then add two fresh grated cocoanuts and stir good until well mixed, then set kettle and all near the slab, set a glass of water on slab, and now dip a teaspoon in the water, then dip out a teaspoonful of the mixture and with the thumb slide it off of the spoon on the dry slab and with the point of your spoon form it round.
You can flavor the above vanilla, chocolate, rose or strawberry.
CREAM CHOCOLATE SQUARES.
Place in kettle
10 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 236°; pour on dampened slab, and pour over it 1 pound dark, melted chocolate; let remain until cold, then cream it in the usual way and put away in bucket or crock; now melt the batch over the steam or very slow fire and add ¼ pound butter; when batch is quite hot pour it in pans lined with oiled paper; let remain until goods are cold, then turn out, take off the paper, and cut the size of caramels; place in pans and crystalize.
These goods are also nice dipped in chocolate.