2309.—CLOVE DROPS.
Ingredients.—Essence of cloves, a few drops of acetic acid, 1 lb. of loaf sugar, ½ a pint of water.
Method.—Boil the sugar and water to the ball degree, add a few drops of acetic acid, and clove essence to taste. Grain the syrup by pressing it against the sides of the pan with the back of the spoon, let it cool slightly, then turn it on to an oiled sheet. Mark it in small squares with the back of a knife, and separate them when cold.
2310.—COCOANUT BARS.
Ingredients.—1 lb. of freshly grated or desiccated cocoanut, 3 lbs. of loaf sugar, ¾ of a lb. of glucose, 1½ pints of water, vanilla essence, raspberry essence, cherry-red colouring or carmine.
Method.—Cut grease-proof paper to fit the sides and bottom of a shallow box, or tin with straight sides, and arrange it carefully. Dissolve the sugar in the water, add the glucose, and boil to the "ball" degree. Pour half the syrup into another stewpan, and keep it warm. Flavour the remainder to taste with the raspberry essence, and add colouring drop by drop until a pale pink colour is obtained. Grain this pink syrup by working it against the sides of the pan; when cloudy, stir in half the cocoanut and pour the mixture into the prepared box or tin. Flavour the other portion with vanilla essence, grain it in the same manner as the pink syrup, and when cloudy add the remainder of the cocoanut and pour it on the top of the pink ice. When quite cold and set, turn out of the box, and cut into slices.
2311.—COCOANUT BARS. (Another Method.)
Ingredients.—3 lbs. of best loaf sugar, ½ a lb. of freshly-grated or desiccated cocoanut, ½ a pint of water, vanilla essence, carmine or cochineal.
Method.—Line a shallow tin with grease-proof paper. Boil the sugar and water to the "small ball" degree, remove the pan from the fire, add the cocoanut, and flavour to taste. Let it cool a little, then pour ½ into the prepared tin, and stand the vessel containing the remainder in hot water, to prevent it setting. As soon as the portion in the tin is set, add a few drops of carmine or cochineal to the preparation in the stewpan, and pour it over the ice in the tin. When cold turn out and cut into bars.
2312.—COCOANUT CANDY.
Ingredients. 1½ lb. of Demarara sugar, ¾ of a pint of water, 1 medium-sized cocoanut.
Method.—Remove the shell and rind from the cocoanut, and slice it thinly. Dissolve the sugar in the water, boil to the "large ball"
