Molasses Candy.
Boil one quart molasses in a rather deep vessel. Boil steadily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is done. Pour in a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some picked kernels of the common black walnut. Boil a little longer, pour on a buttered dish, and cut in squares just before it gets cold.—Mrs. S. T.
Caramels.
One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.—Mrs. S. T.
Caramels.
Three pounds white sugar, half a pound of chocolate, one pint milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.—Mrs. R. C.
Chocolate Caramels.
Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream.—Mrs. W. C. R.
Cream Chocolate.
One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted chocolate. Then pour over them with a spoon some melted chocolate. When quite cool, cut apart and trim off the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered.—Miss N.