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Cocoanut Candy

Two cupfuls of white sugar, one-fourth cupful of water: boil; put the pan in a larger pan of water, and stir until cool; when it begins to get somewhat stiff and cool enough, stir in the grated cocoanut, and stir until cold. Cut into cakes. The meats of any nuts, chopped or grated, may be used. The name of the candy coming from the nuts.

XII. Candied Fruit.

AFTER peaches, plums, citrons or quinces have been preserved, take the fruit from the syrup and drain it in a sieve. To a pound of loaf sugar put half a teacupful of water; when it is dissolved, set it over a moderate fire; when boiling-hot, put in the fruit; stir it continually until the sugar is candied about it; then take it upon a sieve, and dry it in a warm oven or before a fire. Repeat this two or three times, if you wish.

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