[CHOCOLATE CARAMELS.—No. 3.]
A quarter of a pound of chocolate, grated, one large cup of granulated sugar, one cup of milk and a heaping tablespoonful of butter, a quarter of a teaspoonful of cream of tartar. Boil all together, stirring all the time, until the syrup hardens in cold water, and just before taking from the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed from the fire, and keep it up until it is too stiff to beat any longer—if it is beaten a minute and a half it will do well. Turn out of the saucepan into a greased pan and before it is quite cold cut in squares.
[CHOCOLATE CREAM PEPPERMINTS.]
Mix together two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, or can be rolled between the fingers, flavor with oil of peppermint, remove from the fire and stir until the cream is stiff enough to mould into balls. Use powdered sugar on the hands while moulding. Melt an ounce of chocolate and dip the balls, which should be as large as hazel nuts, in this, using a long pin for the purpose, and lay them on paraffine paper. Any flavoring may be used instead of peppermint.
[CANDY (to Pull).]
Two cupfuls of granulated sugar, half a cup of water, one tablespoonful of vinegar, butter the size of a walnut. Boil the sugar and water without stirring until it is brittle when tried in cold water, add the butter and vinegar just before it is done. Flavor with any extract preferred, pour into buttered soup plates, and when cool enough to handle pull until white.
[CHESTNUTS GLACÉ.]
Skin the chestnuts and cover with cold water, let them cook gently until tender, when a large needle can be run through them easily. Drain and drop them in cold water. After two hours drain again and put them in a bowl, cover them with a rich syrup that has been skimmed and boiled until clear. It must be boiling when poured over the chestnuts. Cover the bowl with a heavy paper and let it stand for twelve hours, drain off the syrup, bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours. Repeat this process three times, then drain the syrup off and the chestnuts are ready for use. Use the large imported chestnuts, remove the shells and boil the nuts. The brown skin can then be easily removed with a penknife. They are very nice but very troublesome to prepare.