8 lbs. White Sugar.
6 lbs. Glucose.
2-1/2 lbs. Gelatine.
3 lbs. Cocoanut sliced.
1 oz. Acid Tartaric.
3 pints Water.
Saffron Color.
Lemon Flavor.
PROCESS.--Soak the gelatine in cold water for twelve hours, boil the
sugar, glucose and water to a stiff ball, 255; remove the pan from the
fire; stir in the gelatine till dissolved; let it stand for a few
minutes and remove the scum from the top, then add the acid, flavor and
cocoanut; gently stir the whole until well mixed; tinge a bright yellow
with saffron; pour into oiled tins, making the sheet 1/2 inch thick;
when set, cut up in sticks to sell two or four for a cent.
N.B.--This boil may be divided into two lots, one half colored red and
flavored, raspberry, or a second boil may be made precisely as this one
altering the color and flavor only.