Chocolate Caramels.—­Put together over the fire one cup of molasses and two teacupfuls of sugar.  Add a quarter of a pound of grated chocolate and a piece of butter the size of an egg.  Boil, without stirring, fifteen to twenty minutes; pour into flat buttered dishes to a depth of one-third of an inch, and when nearly cold cut into squares.  Wrap each in a square of paraffin paper.

Chocolate Nut Caramels.—­Boil together a cup of molasses, a cup of sugar and half a cup of sweet milk until a little hardens in cold water.  Cut into it a piece of butter the size of an egg and add a cup of chopped nuts.  Proceed as above.

Chocolate Fudge.—­Put into a porcelain lined pan two cups of granulated sugar, four sections of unsweetened chocolate, grated, one cup of milk and two rounded tablespoonfuls of butter.  Cook, stirring constantly, for twenty minutes.  Dip out a little of the mixture, put on a cold plate, and if it is done it will form a soft pliable paste.  Flavor generously with vanilla, beat hard for a few minutes, then turn into buttered pans and cut into squares while warm.

[852 Mothers’ remedies]

Chocolate candies.  Cocoanut Cream Bars.—­Boil three pounds of granulated sugar, one cup of cold water and half a teaspoonful of cream of tartar until thick—­or in the “ball” stage.  Let cool slightly, then beat until creamy.  Have ready a large cocoanut, grated; mix and stir well, then pour into shallow tins covered with buttered paper.  When cold, cut into bars.  Let stand a day or two before using.

Cocoanut Caramels.—­Three pounds of granulated sugar, one cup of milk, a tablespoonful of butter and two teaspoonfuls of lemon extract.  Put into a kettle, stir till dissolved; add one grated cocoanut and boil to the “pearl” stage.  Pour into buttered pans, after it has cooled a little mark off into squares, and when cold break apart.  Use when quite fresh.

Cocoanut Snow Balls.—­Knead dessicated cocoanut into fondant; make into balls, and roll in grated cocoanut.  Dessicated cocoanut may be used but is not as good as grated cocoanut.

Maple candies.  Maple Creams.—­Beat thoroughly one cup of the best maple syrup and the while of one egg.  With XXX confectioners’ sugar, make it into a stiff fondant or paste.  Use as the centers for bon-bons, or make into balls to be dipped into chocolate.

Maple Creams No. 2.—­To two pounds of maple sugar add a cup of water and a quarter teaspoonful cream of tartar.  Shave the sugar, and stir till dissolved.  Boil without stirring to the soft ball stage; let stand in the kettle until cool, not cold; beat until creamy and pour into a shallow buttered pan.

Maple Balls.—­Boil without stirring, two cups of shaved maple sugar and a cup of water.  At the hard ball stage add a heaping tablespoonful of good butter.  Beat till creamy.  As soon as it can be handled form into balls and press the half of an English walnut or pecan on one side.