144 RECEIPTS. 



Meanwhile the chocolate should have 

 been melted by putting it (grated fine) into 

 a tin pail or saucepan and plunging it into 

 another of boiling water. When it is a 

 black syrup add about two tablespoonfuls 

 of sugar to it, beat smooth, turn out upon 

 a hot dish, and roll the cream balls in it 

 until sufficiently coated. Lay upon a cold 

 dish to dry, taking care that they do not 

 touch one another. Marion Harland. 



Chocolate Caramels (i). 

 One cup rich, sweet cream ; one cup 

 brown sugar ; one cup white sugar ; seven 

 tablespoonfuls vanilla chocolate ; one table- 

 spoonful corn-starch stirred into the cream ; 

 one tablespoonful butter ; vanilla flavoring ; 

 soda the size of a pea stirred into cream. 

 Boil all the ingredients except the chocolate 

 and vanilla extract half an hour, stirring to 

 prevent burning. Reserve half of the cream 

 and wet up the chocolate in it, adding a very 

 little water if necessary. Draw the sauce- 



