Cream Chocolate

2 cups sugar, 3 cups flour, or 21/2 cups flour and 1/2 cup cornstarch, 1 cup sweet milk, 1/4 lb. butter, whites of 5 eggs, 3 teaspoonfuls baking powder. Flavor with vanilla. Mrs. Sol. Hoke.

Chocolate Candy

4 cups of brown sugar, 1/4 cake chocolate, 1 cup of hot water, scant 1/2 cup of butter. Boil until it will harden in water; stir as little as possible, pour into greased pans. Clarissa Reindollar.

Caramels

1 cup molasses, 1 cup brown sugar, 1 cup white sugar, 1 cup sweet milk, lump of butter, 1/4 cake chocolate.

Chocolate Caramels

1 1/2 lbs. of brown sugar, 3/4 cup of milk, 1/4 cake of chocolate, butter size of hickory nut, boil until it balls in cold water.

Mrs. H. W. Swartz.

Chocolate Caramels

2 cups molasses, 1 cup brown sugar, 1 cup milk, 1/2 cake chocolate, butter size of egg, boil until it hardens in water, stirring all the time.

Helen Young.

Chocolate Caramels

1 lb. of brown sugar, one-third cup rich milk, butter size of walnut, 1 tablespoonful molasses, 1 tablespoonful vinegar, 1/4 cake chocolate. Stir while boiling. Boil until it hardens in cold water. After taking from the fire, add 1 teaspoonful of vanilla, and beat well. Sue Y. Tanger.

Fudge

2 cups white sugar, 1/2 cup sweet milk, a lump of butter size of walnut, 1/2 of a 10c piece of chocolate. Boil 3 minutes, then beat on marble stone till light. Put in buttered dish and cut in squares.

Mrs. Mary M. Wise.

Fudge

4 cups of white sugar, 2 cups of milk, butter size of an egg, 1/4 cake of chocolate. Add a few drops of vanilla. Mrs. 0. N. Anthony.

Fudge

2 cups brown sugar, 2 cups white sugar, 2 cups sweet milk, butter the size of a small egg, 1/2 cake of chocolate or 5 tablespoonfuls cocoa. Boil until it forms a soft ball in water, then beat on a marble slab or large meat plate. Add the vanilla while beating. Mrs. Arno M. Pfaff.

Fudge

2 cups brown sugar, 2 cups white, 1 cup sweet milk, 1/4 cake chocolate, a lump of butter; boil, beat until cold. Mrs. C. Anthony.

Fudge

2 lbs. of brown sugar, 1 cup of cream, a lump of butter, 1/4 lb. chocolate. Boil until it forms a ball in cold water. Remove from the fire and beat until it creams. M. Ethel Stamm.

Fudge

1 cup milk, 2 cups sugar, butter size of an egg or larger, 1/4 cake chocolate. Boil until it forms m water. Beat until stiff, then turn into buttered tins. Half cream and milk improves it.

Cold Fudge

1 lb. pulverized sugar, 1 egg, 1/2 cake chocolate, and 1 teaspoonful vanilla. Mix with milk until thin, then beat until stiff. Pour into buttered tins.

Esther Redding.

Sultana Fudge

Melt \ cupful of butter in a sauce pan; then add 2 cupfuls of granulated sugar; 1/2 cup sweet milk; 1/2 cup molasses; bring to a boiling point and let boil 7 minutes. Then add 2 squares of grated unsweet-ened chocolate, let boil 9 minutes longer. Then remove from fire, flavor with vanilla, and add 5 cts. worth of ground peanuts; or English walnuts, broke in pieces, beat hard, then turn into buttered tins to cool. Cut in squares and serve.

Mrs. C. M. Wolff.