Put on the fire in a saucepan two pounds of brown sugar, half a pound of Baker's Chocolate, broken into small pieces, and a small cupful of cold water. Boil this until a little of it hardens in water, stir into it two tablespoonfuls of butter and two tea-spoonfuls of vanilla, turn into buttered pans and cut into squares. If you like the sugary, soft caramels, stir the mixture hard for several minutes after you take it from the fire ; but should you prefer the sticky variety, add four tablespoonfuls of molasses to your sugar when you put it on to cook, and do not stir it after it leaves the stove.

Chocolate Creams

To the white of an egg, mixed with as much water, add enough confectioner's sugar to make a dough-like paste that can be worked with the fingers into small balls. Grate six table-spoonfuls of sweetened chocolate, melt it, without water, in a cup on the stove, and when smooth and thick dip your balls of sugar-paste into it and then let them dry on waxed paper. They may have to be dipped several times before they are satisfactory.