2/3 a cup of granulated sugar, 1/4 (scant) a cup of water, 1 cup, less one tablespoonful, of glucose (pure corn syrup), 1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk.  Let cook, stirring occasionally, to 248 deg.  F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed.  Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans.  For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble.  Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans.  When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick.  Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer.  Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

FONDANT

    4 cups of granulated sugar,
    1-1/2 cups of cold water,
    1/4 a teaspoonful of cream of tartar, or 3 drops of acetic acid.

Stir the sugar and water in a saucepan, set on the back part of the range, until the sugar is melted, then draw the saucepan to a hotter part of the range, and stir until the boiling point is reached; add the cream of tartar or acid and, with the hand or a cloth wet repeatedly in cold water, wash down the sides of the saucepan, to remove any grains of sugar that have been thrown there.  Cover the saucepan and let boil rapidly three or four minutes.  Remove the cover, set in the thermometer—­if one is to be used—­and let cook very rapidly to 240 deg.  F., or the soft ball degree.  Wet the hand in cold water and with it dampen a marble slab or a large platter, then without jarring the syrup turn it onto the marble or platter.  Do not scrape out the saucepan or allow the last of the syrup to drip from it, as sugary portions will spoil the fondant by making it grainy.  When the syrup is cold, with a metal scraper or a wooden spatula, turn the edges of the mass towards the center, and continue turning the edges in until the mass begins to thicken and grow white, then work it up into a ball, scraping all the sugar from the marble onto the mass; knead slightly, then cover closely with a heavy piece of cotton cloth wrung out of cold water.  Let the sugar stand for an hour or longer to ripen, then remove the damp cloth and cut the mass into pieces; press these closely into a kitchen bowl, cover with a cloth wrung out of water (this cloth must not touch the fondant) and