Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.’s Premium No. 1 Chocolate.  Place on the fire and stir until the mixture boils.  Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.  When nearly cold, mark into squares.  It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan.  Stir frequently while boiling.  The caramels must be put in a very cold place to harden.

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.’s Premium No. 1 Chocolate.  Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep.  When nearly cold, mark it off in squares, and put in a cold place to harden.  These caramels are sugary and brittle, and can be made in the hottest weather without trouble.  If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth.  Gradually beat into this two cupfuls of confectioners’ sugar.  If the eggs be large, it may take a little more sugar.  Flavor with half a teaspoonful of vanilla, and work well.  Now roll into little balls, and drop on a slightly buttered platter.  Let the balls stand for an hour or more.  Shave five ounces of Walter Baker & Co.’s Premium No. 1 Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water.  When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish.  It will take half an hour or more to harden the chocolate.

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way:  put into a granite-ware saucepan one cupful of water and two of granulated sugar—­or a pound of loaf sugar.  Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture.  Watch carefully and note when it begins to boil.  When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water.  If it hardens enough to form a soft ball when rolled between the thumb