all, then
add the sliced cocoanut, stir them in remove the pan from the fire and
rub the sugar against the side of the pan until it becomes cloudy stir
the whole together until the whole becomes cloudy and thick; turn out
the batch into tins or on slabs; mark with a sharp knife into squares or
bars. When cold break it up at marks. Prepare the cocoanuts by cutting
them up into thin slices with a spokeshave or machine. The brown skin is
seldom skinned off for this dark candy.

WHITE COCOANUT CANDY.

14 lbs. White Sugar.
6 Large Cocoanuts Peeled and Sliced.
3 pints Water.

PROCESS.--Peel off all the brown skin from the nuts with a sharp knife;
wash them and cut into thin slices. Melt the sugar in the water and
boil to ball 250, add the sliced nuts, keeping the boil well stirred.
When thoroughly mixed, remove the pan from the fire and commence to
grain with pallette knife or spatula until the whole mass turns an
opaque white. Now turn out the batch into frames, or on the slab, which
has been covered with paper; mark into convenient sized bars, break up
when set hard.

CHOCOLATE COCOANUT CANDY.

10 lbs. Brown Sugar.
1 lb. Pure Block Cocoa.
4 Cocoanuts shredded.
3 pints water.

PROCESS.--When cracking the nuts, do so over a basin and save all the
milk: peel all brown skin off and cut the nut into fine shreds with
machine; dissolve the sugar in the pan with the water and cocoanut milk,
boil up to ball, remove the pan a little off the fire, then add the nut
together with the pure block cocoa, stir the whole together, grain on
side of pan as before directed. Stir the whole well up and turn out into
frames or on pouring plates.

N.B.--The pure cocoa should have been previously melted in a saucepan or
chopped up in small pieces. In the latter case there is less waste, and
the heat of the sugar would soon melt it.

FRUIT CANDY.

7 lbs. White or Brown Sugar.
1 lb. Currants cleaned and dried.
1/2 lb. Sultanas.
1/2 lb. Sweet Almonds.
2 pints water.
Saffron Coloring.

PROCESS.--Mix together the fruits, which should have been freed from
grit and dust; boil the sugar and water to the degree of ball, 250;
remove the pan from the fire; gently grain the boil by rubbing a little
of the syrup against the side of the pan until cloudy, then slide in the
fruit and stir the whole together, adding a little saffron to color a
bright yellow. See that the mass has changed to an opaque, then turn the