2/3 a cup of granulated sugar,
1/4 (scant) a cup of water,
1 cup, less one tablespoonful, of glucose (pure corn syrup),
1/3 a pound of dessicated cocoanut.
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of
milk over the fire, stir until the mixture boils, then very gradually
stir in the rest of the milk. Let cook, stirring occasionally, to 248°
F., or until, when tested in water or on a cold marble, a pretty firm
ball may be formed. Add the chocolate and vanilla, mix thoroughly and
turn into two well-buttered shallow pans. For the white layer, put the
sugar, water and glucose over the fire, stir until boiling, then add the
cocoanut and stir occasionally until a soft ball may be formed when a
little of the mixture is dropped upon a cold marble. Put this mixture
over the fire, to dissolve the sugar, but do not let it begin to boil
until the chocolate layers are turned into the pans. When the white
mixture is ready, turn enough of it onto one of the chocolate layers to
make a layer about one-third an inch thick. Have the other chocolate
layer cooled, by standing in cold water; remove it from the pan and
dispose above the cocoanut layer. Let stand until cold and firm, then
cut in cubes; wrap each cube in waxed paper.