and finger, it is cooked enough.  Take the saucepan from the fire instantly, and set in a cool, dry place.  When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white.  When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth.  Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.

Caution.—­Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

CHOCOLATE CONES

Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long—­say about eleven minutes.  The syrup, when tested, should be too soft to ball.  When cold, pour into a bowl, and beat until thick and creamy.  If properly boiled, it will not become thick enough to work with the hands.

Have six ounces of Walter Baker & Co.’s Premium No. 1 Chocolate melted in a bowl.  Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate.  Stir until thick and rather dry; then make into small cones, and drop on a slightly buttered platter.  Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water.  Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon.  Take the saucepan to the table and dip one-half the cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in the melted chocolate.  If liked, a second coating may be given the cones.  Now put the remainder of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it.  Stir the remainder of the melted chocolate into this, and if too thick to dip the candy in, add hot water, a few drops at a time, until the mixture is of the right consistency; then dip the rest of the cones in this.

GENESEE BON-BONS

Make the cream chocolate caramels, and get them quite firm by placing the pan on ice.  Make the chocolate coating as directed for chocolate cones.  Dip the caramels in this and put on a buttered dish.

CHOCOLATE SYRUP

Into a granite-ware saucepan put one ounce—­three tablespoonfuls—­of Walter Baker & Co.’s Soluble Chocolate, and gradually pour on it half a pint of boiling water, stirring all the time.  Place on the fire, and stir until all the chocolate is dissolved.  Now add one pint of granulated sugar, and stir until it begins to boil.  Cook for three minutes longer, then strain and cool.  When cool, add one tablespoonful of vanilla extract.  Bottle, and keep in a cold place.

REFRESHING DRINKS FOR SUMMER