Praline Cocoanut

Take a fresh cocoanut, break it open and grate it carefully. Take a cupful to two cupfuls and a half of the best white sugar. Put the sugar in a nice clean saucepan to cook until it candies. Add the cocoanut. Let it cook a moment, turning it all the time. Put it in pats on a large china dish or a piece of marble. Do the same with brown sugar.

From page 62 of the 1904 edition.

Original page from the book