soft crack, 287 deg. F.,
or, until when tested in water a ball that rattles in the cup will be
formed. Add the salt and chocolate and beat over the fire, until the
chocolate is melted, then pour in a fine stream onto the whites of eggs,
beaten dry, beating constantly meanwhile; add the nuts and pour into a
pan lined with waxed paper. In about fifteen minutes lift the candy from
the pan (by the ends of the paper left for the purpose) and cut it into
small oblongs or squares. The candy must be stirred constantly during
the last of the cooking. In cooking without a thermometer one is liable
to remove the candy from the fire too soon--if this happens, return, egg
whites and all, to the saucepan, set this into a dish of boiling water
and stir constantly until the mixture thickens, then pour into the pan
lined with paper. On no account let even a few drops of water boil into
the candy.

CHOCOLATE NOUGATINES

[Illustration: CHOCOLATE NOUGATINES.]

1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained),
Piece of paraffine size of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, beaten dry,
1 cup of almond or English walnut meats, chopped fine,
1 teaspoonful of vanilla,
About 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, glucose, honey, paraffine and water over the fire, stir
occasionally and let boil to the hard ball degree, about 248 deg. F. Add the
salt to the eggs before beating them, and gradually pour on part of the
syrup, beating constantly meanwhile with the egg beater; return the rest
of the syrup to the fire and let boil until it is brittle when tested in
cold water or to 290 deg. F. Then turn this gradually onto the eggs, beating
constantly meanwhile. Return the whole to the saucepan, set over the
fire on an asbestos mat and beat constantly until it becomes crisp when
tested in cold water. Pour into a buttered pan a little larger than an
ordinary bread pan and set aside to become cold. When cold cut into
pieces about an inch and a quarter long and three-eighths of an inch
wide and thick. Coat these with "Dot" Chocolate.

PLAIN CHOCOLATE CARAMELS

[Illustration: PLAIN CHOCOLATE CARAMELS.]

2-1/2 cups of sugar,
3/4 cup of glucose, (pure corn syrup),
1/2 a cup of butter,
1/8 a teaspoonful of cream of tartar,
2-1/2 cups of whole milk, (not skimmed),
2-1/2 squares of Baker's Choco