Cocoa-Nut Sweetmeat. (1)

Cut the nut out of the shell, pare it carefully, and throw it into cold water; then grate it, and boil it in clarified sugar, (a pound to each pound of the cocoa-nut) until quite thick; stir it frequently to prevent its burning. Then pour it on a well buttered dish or marble slab, and cut it into whatever forms you think proper.

Cocoa-Nut Sweetmeat. (2)

Proceed as above, but do not boil the sugar so thick by a great deal; then stir into it whilst hot the yolks of six eggs; this must be served in jelly glasses.