Cocoanut Caramels
| 1 cupful dessicated cocoanut | 1 cupful milk |
| 2 tablespoonfuls glucose | 1 cupful cream |
| 1 lb. brown sugar | 1 teaspoonful rose extract |
| 3/4 cupful Crisco | 1 teaspoonful almond extract |
| 1 cupful water | 1/4 teaspoonful salt |
Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230° F., add third piece of Crisco, cream and extracts, when it again reaches 230° F. When it reaches the hard ball stage or 250° F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper.