Page:The candy cook book (IA cu31924090146717).pdf/209

Grate sufficient fresh cocoanut to make two cups. This will take about half a cocoanut. Put with corn syrup and sugar in top of double boiler, and stir and cook until mixture clings to spoon. Add white of egg, and cook until mixture feels sticky when tried between the fingers. Spread in a wet pan, cover with wet paper, and cool; then chill by setting pan on ice in the refrigerator. Shape into balls, first dipping the hands in cold water. If one and one half tablespoons of mixture are used for each, ten cakes can be made. Heat a tin sheet slightly, and rub over with white wax, paraffin, or olive oil. Place balls on the sheet, and bake in a slow oven about twenty minutes.

Chop sufficient popped corn to make three fourths cup. Beat white of egg until stiff, and add gradually sugar, butter, — softened but not melted, — salt, and vanilla. Fold in popped