SWEETMAKER
. Coconut Bon-Bons.—Eight ounces of /loaf-sugar, three ounces of desiccated coconut, 'half a gill of water, a little sold milk, and a few drops of cochineal. Put the coconut into- a small basin and pour over sufficient' milk to soak it. Place the sugar and water in a saucepan, and bring to the boil. Allow it to boil for five minutes; then add the coconut and bring to the boil again, stirring all the time until the mixture begins to thicken (that should be in .about ten minutes' time). Then remove the saucepan from the fire, and allow mixture to cool a little. Take a spoonful at a time, and shape it into fancy shapes. If you want them coloured, add a few drops of cochineal. It is a good' plan to make some pink and some white. Leave the shapes till they harden. . "PXJDDIN'." (11) Lyall Bay.
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Evening Post, Volume CXV, Issue 65, 18 March 1933, Page 19
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148SWEETMAKER Evening Post, Volume CXV, Issue 65, 18 March 1933, Page 19
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