late,
1 teaspoonful of vanilla extract.

Put the sugar, glucose, butter, cream of tartar and one cup of the milk
over the fire, stir constantly, and when the mass has boiled a few
moments, gradually stir in the rest of the milk. Do not let the mixture
stop boiling while the milk is being added. Stir every few moments and
cook to 248 deg. F., or, until when tested in cold water, a hard ball may be
formed; add the chocolate and vanilla and beat them thoroughly through
the candy, then turn it into two bread pans. When nearly cold cut into
squares.

CHOCOLATE NUT CARAMELS

[Illustration: CHOCOLATE NUT CARAMELS.]

2 cups of granulated sugar,
1-1/2 cups of glucose (pure corn syrup),
2 cups of cream,
1 cup of butter,
3 or 4 squares of Baker's Chocolate,
1-1/2 cups of English walnut meats,
2 teaspoonfuls of vanilla extract.

Put the sugar, glucose, _one_ cup of the cream and the butter over the
fire; stir and cook until the mixture boils vigorously, then gradually
add the other cup of cream. Do not allow the mixture to stop boiling
while the cream is being added. Cook until the thermometer registers
250 deg. F., stirring gently--move the thermometer, to stir beneath
it--every four or five minutes. Without a thermometer boil until--when
tested by dropping a little in cold water--a hard ball may be formed in
the water. Remove from the fire, add the chocolate and nuts and beat
until the chocolate is melted; beat in the vanilla and turn into a
biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an
inch thick. When nearly cold turn from the pan and cut into cubes.

RIBBON CARAMELS

[Illustration: RIBBON CARAMELS.]

CHOCOLATE LAYERS

1-1/4 cups of granulated sugar,
1/2 cup of glucose (pure corn syrup) _scant_ measure,
1/4 a cup of butter,
1/16 a teaspoonful of cream of tartar,
1-1/4 cups of rich milk,
1-1/4 squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract.

WHITE LAYER

2/3 a cup of granulated sugar,
1/4 (scant) a cup of water,
1 cup, less one tablespoonful, of glucose (pure corn syrup),
1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of
milk over the fire, stir until the mixture boils, then very gradually
stir in the rest of the milk. Let cook, stirring occasionally, to 248 deg.
F., or until, when tested in water or on a cold ma