9 lbs. White Sugar.
2-1/2 lbs. Glucose.
1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened.
Carmine Color.
3 pints Water.
Lemon Flavoring.
PROCESS.--Proceed to make the cream as before directed and divide the
batch into two equal parts: remelt one part and stir in half the
desiccated cocoanut with a few drops of lemon; half fill moulds; remelt
the other portion of cream; stir in the remainder of the cocoanut; color
pink, adding a few drops of essence lemon, and fill up the moulds;
crystalize the usual way in cold syrup.