in ice-water, will
harden; then stir in one-fourth of a cupful of sugar and one
tablespoonful of vanilla, and pour into a well-buttered pan, having the
mixture about three-fourths of an inch deep. When nearly cold, mark it
off in squares, and put in a cold place to harden. These caramels are
sugary and brittle, and can be made in the hottest weather without
trouble. If a deep granite-ware saucepan be used for the boiling, it
will take nearly an hour to cook the mixture; but if with an iron
frying-pan, twenty or thirty minutes will suffice.

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth. Gradually beat into this
two cupfuls of confectioners' sugar. If the eggs be large, it may take a
little more sugar. Flavor with half a teaspoonful of vanilla, and work
well. Now roll into little balls, and drop on a slightly buttered
platter. Let the balls stand for an hour or more. Shave five ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate and put into a small bowl,
which place on the fire in a saucepan containing boiling water. When the
chocolate is melted, take the saucepan to the table, and drop the creams
into the chocolate one at a time, taking them out with a fork and
dropping them gently on the buttered dish. It will take half an hour or
more to harden the chocolate.

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a
granite-ware saucepan one cupful of water and two of granulated
sugar--or a pound of loaf sugar. Stir until the sugar is nearly melted,
then place on the fire and heat slowly, but do not stir the mixture.
Watch carefully and note when it begins to boil. When the sugar has been
boiling for ten minutes, take up a little of it and drop in ice-water.
If it hardens enough to form a soft ball when rolled between the thumb
and finger, it is cooked enough. Take the saucepan from the fire
instantly, and set in a cool, dry place. When the syrup is so cool that
the finger can be held in it comfortably, pour it into a bowl, and stir
with a wooden spoon until it becomes thick and white. When it begins to
look dry, and a little hard, take out the spoon, and work with the hand
until the cream is soft and smooth. Flavor with a few drops of vanilla,
and, after shaping, cover with chocolate, as directed in the preceding
recipe.

_Caution._--Do not stir the syrup while it is cooking, and be careful
not to jar or shake the saucepan.

CHOCOLATE CONES