10 lbs. White Sugar.
5 lbs. Glucose.
2 lbs Gelatine.
Carmine Color.
1 lb. Raspberry Jam.
1 lb. Desiccated Cocoanut.
3 pints Water.
PROCESS.--Soak the gelatine in cold water for twelve hours; boil the
sugar, glucose and water sharply to stiff ball; remove the pan from the
fire, stir in the gelatine, stand aside till scum rises and skim it off;
divide the boil into two portions, (mix together 1 oz. tartaric acid, 1
oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the
desiccated cocoanut into one half of the boil and stir briskly until the
whole rises in a white foam, then run out into tins, on sheet about 1/4
inch thick; now take the other half, color bright red, adding the
raspberry jam; stir till thoroughly mixed and run this on top of the
white sheet about the same thickness; when cold and hard, take out the
sheets and make a roll of each.
N.B.--Let the red portion be cool when run over the white, as the white
being lighter will come to the top if disturbed by the mixture being too
hot.