SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream,
one generous tablespoonful of butter, and three ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate. Place on the fire and cook, stirring
often, until a little of the mixture, when dropped 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.
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