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Chocolate Cocoanut Cakes

2/3 a cup of granulated sugar, 1/4 a cup (scant measure) of water, One cup, less one tablespoonful, of pure corn syrup, 1/2 a pound of dessicated cocoanut, 1/2 a pound of Baker's "Dot" Chocolate.

Heat the sugar, water and pure corn syrup to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. These cakes are very easily coated. BAKER'S CHOCOLATE "DIVINITY" 1 1/2 cups of brown sugar, 1 cup of maple syrup, 1/2 a cup of pure corn syrup, 1/3 a cup of water, 1/4 a teaspoonful of salt, The whites of 2 eggs, 1 cup of nut meats, chopped fine, 2 squares of Baker's Premium No. 1 Chocolate, broken in pieces.

Let the sugar, syrup, pure corn syrup and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes. Remove the cover and let boil to soft crack, 287 degree F., or, until when tested in water a ball that rattles in the cup will be formed. Add the salt and chocolate and beat over the fire, until the chocolate is melted, then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into a pan lined with waxed paper. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. The candy must be stirred constantly during the last of the cooking. In cooking without a thermometer one is liable to remove the candy from the fire too soon--if this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper. On no account let even a few drops of water boil into the candy.