2 lbs. White Sugar.
4 lbs. Glucose.
4 lbs. Desiccated Cocoanut unsweetened.
Yellow Coloring.
1-1/2 lbs. Farina.
2 pints Water.
PROCESS.--Mix the ingredients in copper pan; boil on a slow fire to
stiff ball, 250, stirring all the time; add coloring to fancy; when
ready, pour carefully on an oiled plate, making the sheet about half an
inch thick; when cold, dust with pulverized sugar and cut up with sharp
knife to size.
N.B.--A few loose iron bars are useful to form a square on the pouring
plate, in proportion to size of boil; that the exact thickness of sheet
may be determined.
[Illustration: PATENT CANDY CUTTER.
For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies.
Cuts all thicknesses up to one inch, and all widths up to one and
one-quarter inches.
Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500
pounds of Candy per day.
One of the handiest and most useful all round Machines a man can buy.