Cocoanut Taffy
1 cupful of shredded cocoanut
1 cupful sweet milk
1 cupful of sugar
1/2 cupful butter
1 tablespoonful of vinegar
Take One cupful of shredded cocoanut and pour in enough sweet milk to cover the cocoanut, let soak while other ingredients are cooking; then take one cupful of molasses, one cupful of sugar, lump of butter the size of an egg, and one tablespoonful of vinegar. Boil about ten minutes, then put in the cocoanut and milk. Watch carefully after putting in cocoanut, as it will scorch very quickly if you do not stir it. Cook until brittle when dropped in water. Pour ina buttered tin, and set away to cool.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL FEBRUARY 1922