RECEIPTS. 145 



pan to the side of the range, and stir this 

 in well ; put back on the fire, and boil ten 

 minutes longer, quite fast, stirring constant- 

 ly. When it makes a hard, glossy coat on 

 the spoon it is done. Add the vanilla after 

 taking it from the range. Turn into shallow 

 dishes well buttered. When cold enough 

 to retain the impression of the knife cut into 

 squares. Marion Harland. 



Chocolate Caramels (2). 

 One cupful of best syrup ; one cupful of 

 brown sugar ; one cupful of white sugar ; 

 two cupfuls of grated chocolate ; two cup- 

 fuls of cream vanilla ; one teaspoonful of 

 flour mixed with cream. Rub the choco- 

 late to a smooth paste with a little of the 

 cream ; boil all together half an hour, and 

 pour it into flat dishes to cool. Mark it 

 with a knife into little squares when it is 

 cool enough. Mrs. Mary F. Henderson. 



Cream Chocolate Caramel (3.) 

 Make a six-pound batch of chocolate car- 



