Required: One pound of loaf sugar. Half a pint of cream. Half a pint of milk.

Four ounces of plain coating or eating chocolate. One large tablespoonful of glucose. Vanilla essence.

Put the sugar, milk and cream into a large saucepan or sugar-boiler and heat these over the fire without stirring them until the sugar is dissolved. Then add the glucose. Grate the chocolate and dissolve it in a spoonful or two of hot water. Add this to the sugar, cream, etc., with a flavouring of vanilla essence, unless good vanilla chocolate is used.

Put the piece of sheet iron or a stout iron baking-tin under the saucepan if gas is used, as this mixture is easily burnt. Boil until nearly 2900, or "small crack," is reached. Testing in the coldest water possible, the ball formed should be hard, stiff, and it should snap.

Pour the mixture out on an oiled slab, keeping it in place and the proper thickness with an iron bar frame, or use a flat tin with sides. When nearly cold, mark the surface out in squares and cut it with a slightly oiled knife, or a caramel-cutter.

Wrap up the caramels at once in waxed papers.

Cost, Is. 8d.