FIG CARAMELS.
Proceed as with Vanilla Caramels, only when you add the first quart of cream, add to your batch 2 pounds of figs that have been steamed and cut into small pieces; then continue as with Vanilla Caramels.
MILK TAFFY CHEWS.
Place in your kettle
4 pounds granulated sugar,
1 pint water,
2 pounds glucose,
1 quart cream.
Cook to 244°; pour out on greased slab; let get partly cold then pull on hook, flavor with vanilla, then pull in long, round roll in front of your table furnace; cut in small pieces with your shears and wrap in wax paper.