7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb. Desiccated Cocoanut, fine.
Green color.
1 teaspoonful Cream of Tartar.
1 quart water.
Borax.
PROCESS.--Put the sugar, water and cream of tartar in the boiling pan
and boil up to crack 310 in the ordinary way; while the pan is on the
fire, take the fondant paste and work into it the desiccated cocoanut,
with a little essence of vanilla, and lay aside till required. When the
boil has reached the required degree pour the sugar on the slab, color
it light green, and when partly cool, pull over the hook until it
becomes a delicate satin tint; return it to the slab, press the boil
out, lay the fondant paste in the centre and case it all around with the
pulled sugar; now carefully work the one end of the boil down to a point
as for sticks and draw it out in lengths, required thickness: lay them
on the machine and press gently until cut through; the buttercups are
then ready for packing. It is advisable to work small boils of these
goods, as the casing being boiled soon gets brittle; keep turning the
bulk round on the plate so as to keep the fondant paste exactly in the
centre.