Five cupfuls sugar
Two cupfuls water
Three or four cupfuls shredded or ground coconut.
Boil the sugar and water to 258°, then remove the thermometer and add the coconut. Cook it two or three minutes longer, stirring it constantly. Take it from the fire and stir it gently until the mass gets white and stiff. Pour it out on the marble or pan, flatten it out, and when cool, cut into bars or squares.
Work into a portion of fondant some shredded coconut, and then form it into balls, when the balls are cold and have hardened, dip them in dipping cream as directed to dip bon-bons. This candy is pretty when the dipping cream is colored pink.
Two cupfuls sugar
One-fourth cupful corn syrup
One cupful thin cream
One cupful chopped preserved pineapple
The juice of one-half lemon
Put the sugar, corn syrup, and cream into the kettle and bring to the boiling point, boil for three or four minutes, and then add the chopped pineapple and the lemon juice. Put the thermometer in and boil to 240°, or until it forms a soft ball in cold water. (Stir constantly from the time it is first put over the fire.) Remove from the fire and beat until the mixture begins to show signs of getting stiff, then pour on the buttered slab or on a buttered platter. Allow to cool and cut into squares.
Pit the dates, fill each seed cavity with a nut kernel, or fondant, and lay them in a pan about one eighth of an inch apart. To two cupfuls of sugar add two cupfuls of water, and boil to 225°. (It is difficult to get this right without the thermometer.) Let it cool until blood warm, and then pour enough over the dates to cover them. Set them in a warm place for ten or twelve hours, pour off the syrup, and let the crystals on the fruit dry before removing from the pan.
Prepare the figs and proceed as directed in recipe for crystallizing dates.