Cocoanut Loaf
1 cup shredded cocoanut
½ cup chopped dates
¼ cup corn syrup
⅛ teaspoon mapline
Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.