These very quickly and easily made cream candy drops we learned to consider worth having in our showcase through observing how rapidly they sold at two rival fruit and confectionary stands in a western city. They were freshly stacked up in sight close to the sidewalk every morning, about a bushel in each place as it seemed, and were all or nearly all sold by night. They may be found in most confectionaries under different names.

1 pound granulated sugar - 2 cups.

8 ounces grated cocoanut 2 cups.

1/2 cup of water.

Set the sugar and water over the fire in a small, bright kettle and boil about five minutes, or till the syrup bubbles up and ropes from the spoon, and do not stir it. Then put in the cocoanut, stir to mix, and begin at once and drop the candy by tablespoonfuls on a buttered baking pan. The dry dessicated cocoa-nut is the easier kind to work with. With the moist, fresh graten more time should be given for the sugar to boil to the candy point.

Leave a little in the kettle and color it pink with a few drops of cochineal, adding water if necessary. Drop a spot of the pink on each white cake.

Cost of material 20 or 22c. Number according to size. They sell at 2 1/2 each.