3 cups sugar cup top milk.

2 squares unsweetened chocolate.

Put sugar, chocolate, cut in small pieces, and milk in saucepan, and stir constantly until chocolate is melted. Bring to the boiling point and let boil until mixture will form a jelly-like mass when tried in cold water. Pour on a marble slab and work with a spatula until of consistency to knead; then knead, using the hands, until creamy. Put in a slightly buttered pan and press evenly, using the back of the hand. Cool slightly and cut in squares. Fudge made in this way is always more creamy than when beaten.

Fudge.

Fudge.-Page 363.

Peanut Butter Fudge

2 cups sugar 2/3 cup milk.

4 tablespoons peanut butter 1 teaspoon vanilla.

Few grains salt.

Put sugar and milk in saucepan, bring to the boiling point and let boil until a soft ball may be formed when mixture is tried in cold water. Remove from range, add remaining ingredients and beat until creamy. Turn into a buttered pan to three-fourths inch in depth, cool slightly and cut in squares, using a sharp-pointed knife.

Chocolate Marshmallow Fudge

2 cups sugar.

1 cup top milk.

2 squares unsweetened chocolate.

3 tablespoons butter 1 teaspoon vanilla 10 marshmallows.

Put sugar, milk and chocolate in saucepan. Heat gradually to the boiling point and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter and as soon as butter is melted, beat until creamy. Add vanilla and fold in marshmallows, cut in quarters. Turn into a buttered pan, cool and cut in cubes.