give a
marbled effect. When nearly cold turn from the pan, peel off the paper
and cut into cubes.

FUDGE HEARTS OR ROUNDS

[Illustration: FUDGE HEARTS OR ROUNDS.]

2 cups of granulated sugar,
1/3 a cup of condensed milk,
1/3 a cup of water,
1/4 a cup of butter,
1-1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236 deg. F., or to the "soft ball" degree;
stir gently every few minutes; add the butter and let boil up
vigorously, then remove from the fire and add the chocolate; let stand
undisturbed until cool, then add the vanilla and beat the candy until it
thickens and begins to sugar. Pour into a pan lined with paper to stand
until cooled somewhat; turn from the mold and with a French cutter or a
sharp edged tube cut into symmetrical shapes.

MARSHMALLOW FUDGE

[Illustration: MARSHMALLOW FUDGE.]

1st BATCH

2 cups of granulated sugar,
1 cup of cream,
1/4 a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla,
Nearly half a pound of marshmallows, split in halves.

2nd BATCH

2 cups of granulated sugar,
1 cup of cream,
1/4 a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla.

Start with the first batch and when this is nearly boiled enough, set
the second batch to cook, preparing it in the same manner as the first.
Stir the sugar and cream, over a rather slack fire, until the sugar is
melted, when the sugar boils wash down the sides of the pan as in making
fondant, set in the thermometer and cook over a quick fire, without
stirring, to the soft ball degree, 236 deg. F.; add the butter, salt and
chocolate, melted or shaved fine, and let boil up vigorously, then
remove to a cake cooler (or two spoon handles to allow a circulation of
air below the pan). In the meantime the second batch should be cooking
and the marshmallows be gotten ready. When the first batch is about cold
add the vanilla and beat the candy vigorously until it begins to
thicken, then turn it into a pan lined with waxed paper. At once dispose
the halves of marshmallows close together upon the top of the fudge.
Soon the other dish of fudge will be ready; set it into cold water and
when nearly cold, add the vanilla and beat as in the first batch, then
pour it over the marshmallows. When the