Let the gelatine stand in the half cup of cold water until it has taken up all of the water.  Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day.  To unmold separate the paste from the pan—­at the edge—­with a sharp-pointed knife.  Sift confectioner’s sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner’s sugar; cut into strips, then into small squares.  Roll each square in confectioner’s sugar.  In cutting keep sugar between the knife and the paste.

CHOICE CHOCOLATE PECAN PRALINES

[Illustration:  CHOCOLATE PECAN PRALINES.]

3 cups of granulated sugar, 1 cup of cream, 1 cup of sugar cooked to caramel, 2 squares of Baker’s Chocolate, 3 cups of pecan nut meats.

Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236 deg.  F. Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the mixture boil up once, then remove from the fire; add the nut meats and beat until the mass begins to thicken.  When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each.  Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts.  The mixture becomes smooth and firm almost instantly.  Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated.

VASSAR FUDGE

[Illustration:  VASSAR FUDGE.]

2 cups of white granulated sugar, 1 cup of cream, 1 tablespoonful of butter, 1/4 a cake of Baker’s Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces.  Stir vigorously and constantly.  Put in butter when it begins to boil.  Stir until it creams when beaten on a saucer.  Then remove and beat until quite cool and pour into buttered tins.  When cold cut in diamond-shaped pieces.

SMITH COLLEGE FUDGE

[Illustration:  SMITH COLLEGE FUDGE.]

Melt one-quarter cup of butter.  Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one-quarter cup of molasses and one-half cup of cream.  Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly.  Then add two squares of Baker’s Premium No. 1 Chocolate, scraped fine.  Boil this five minutes, stirring it first rapidly, and then more slowly towards the end.  After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla.  Then stir constantly until the mass thickens.  Pour into buttered pan and set in a cool place.