add two squares of Baker's Premium No. 1
Chocolate, scraped fine. Boil this five minutes, stirring it first
rapidly, and then more slowly towards the end. After it has been taken
from the fire, add one and one-half teaspoonfuls of vanilla. Then stir
constantly until the mass thickens. Pour into buttered pan and set in a
cool place.

WELLESLEY MARSHMALLOW FUDGE

[Illustration: WELLESLEY MARSHMALLOW FUDGE.]

Heat two cups of granulated sugar and one cup of rich milk (cream is
better). Add two squares of Baker's Chocolate, and boil until it hardens
in cold water. Just before it is done add a small piece of butter, then
begin to stir in marshmallows, crushing and beating them with a spoon.
Continue to stir in marshmallows, after the fudge has been taken from
the fire, until half a pound has been stirred into the fudge. Cool in
sheets three-quarters of an inch thick, and cut in cubes.

DOUBLE FUDGE

[Illustration: DOUBLE FUDGE.]

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

Boil seven minutes; then beat and spread in buttered tin to cool.

2 cups of brown sugar,
1/2 a cup of cream,
1 teaspoonful of vanilla extract,
1 cup of walnut meats, chopped fine,
Butter size of a walnut.

Boil ten minutes; then beat and pour on top of fudge already in pan.
When cool, cut in squares.

MARBLED FUDGE

[Illustration: MARBLED FUDGE.]

2 cups of granulated sugar,
1/4 a cup of glucose (pure corn syrup),
1-1/2 cups of cream,
1 tablespoonful of butter,
2 squares of Baker's Chocolate, scraped fine or melted,
2 teaspoonfuls of vanilla.

Stir the sugar, glucose and cream over a slack fire until the sugar is
melted; move the saucepan to a hotter part of the range and continue
stirring until the mixture boils, then let boil, stirring every three or
four minutes very gently, until the thermometer registers 236 deg. F., or,
till a soft ball can be formed in cold water. Remove from the fire and
pour one-half of the mixture over the chocolate. Set both dishes on a
cake rack, or on something that will allow the air to circulate below
the dishes. When the mixture cools a little, get some one to beat one
dish of the fudge; add a teaspoonful of vanilla to each dish, and beat
until thick and slightly grainy, then put the mixture in a pan, lined
with waxed paper, first a little of one and then of the other, to