COCOANUT CAKES

One pound of granulated sugar, half a pound of
grated cocoanut, half a cup of water and a salt-
spoonful of cream of tartar. Boil the sugar and
water together until, when dropped in cold water, it
can be rolled between the fingers into a ball. Re-
move from the fire, stir with a wooden spoon until it
becomes white and thick like cream, add the cocoa-
nut, Stir well and drop with the spoon on paraffine
paper or a tin baking sheet, and form into thin
round cakes. Set away to dry.

HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in
a cup and pour over them half a cupful of boiling
water, cover and let it steep until cold, strain and
pour it over a pound of granulated sugar and a
tablespoonful of vinegar. Boil without stirring, and
if any scum rises to the top remove it. Test the
candy in cold water, when brittle remove from the
fire and pour into a buttered pan. Mark into
squares before it is cold, or break into irregular
pieces.

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