COCOANUT LOAF TO BE SOLD IN SLICES
Chocolate cake sold in the American pharmacies in 1908 all over the territories of The United States Of America.
4 pounds of white granulated sugar
1 pint of water
4 pounds of glucose- fructose will work same way
1 ounce of cocoanut powder
1 ounce of vanilla extract
1 ounce of strawberry extract
1 counce of black chocolate extract
To make this traditional American classic cake, You begin with melting of four pounds of white granulated sugar in one pint of cold fresh water , and with four pounds of glucose powder. Boil this mixture to about 245 degrees Fahrenheit, then stir in all of the slightly dampened cocoanut powder (Ceylon shred should be used for the best result) that will go in. Remove the kettle from the fire and take out a forkful of the candy and set it into a cool place. When the mass becomes somewhat cool, pinch the sample and if it feels like a caramel, then your batch is really cooked well and is OK. If it still feels soft, set your kettle back onto the fire and stir the batch with a wooden paddle, and turn the batch over and over for more than several times . Please be very attentive and careful or you will scorch the candy if you are stirring it too vigorously.
When you get the right texture of your candy ball, pour the whole batch upon an oiled marble and as it cools down, make the candy pieces by hand, something like the size of the English walnuts.
The base for the cocoanut loaf candy bar is made exactly the same as that of cocoanut drops, described above. But the batch this candy bar should be separated into three parts. One part of the candy bar should be left white and flavored with vanilla extract. The second part of the candy bar is tinted pink and should be flavored with strawberry and the third portion is flavored and colored with chocolate.
A sort of Neapolitan loaf is made from the three colors, let us say, tge three inches in diameter and about eight or ten inches in the length. These loaves are then iced with chocolate icing and when they are cooled down, they are usually placed on exhibition in the window. A cocoanut loaf standing on a neat plaque with a few slices cut from it makes a very tempting and inviting bit.