MISS FARMER’S CHOCOLATE CREAM CANDY

2 cups of sugar, 2/3 a cup of milk, 1 tablespoonful of butter, 2 squares of chocolate, 1 teaspoonful of vanilla.

Put butter into granite saucepan; when melted add sugar and milk.  Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted.  Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.  Pour at once into a buttered pan, cool slightly and mark in squares.  Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon.—­Boston Cooking School Cook Book—­Fannie Merritt Farmer.

MRS. SALZBACHER’S CHOCOLATE HEARTS

Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor.  If the paste seems too soft, add more sugar.  Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour.  Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking.  Bake in a very moderate oven.  When done, they will feel firm to the touch, a solid crust having formed over the top.  They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool.  The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake.  If properly made, they are very excellent and but little labor.  Use the yolks for chocolate whips.—­From “Good Housekeeping."

COCOA CHARLOTTE (Without Cream)

1 pint of water, Whites of 2 eggs, 1/2 a teaspoonful of vanilla, 1/2 a cup of sugar, 2 level tablespoonfuls of cornstarch, 1/2 a teaspoonful of cinnamon, 3 tablespoonfuls of cocoa.

Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together.  Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs.  Pour at once into a pudding mould, and put away in a cold place to harden.  Serve with plain cream.—­Mabel Richards Dulon.

CHOCOLATE FUDGE WITH FRUIT

Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven minutes; add one-half cup of Baker’s Chocolate and boil seven minutes longer.  Then add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half a cup of English walnuts and one teaspoonful of vanilla.