Around-the-world cook book

The butter should be unsalted if possible. Put all the ingredients into the saucepan except the vanilla, and boil, stirring constantly, for 20 minutes. Try, by dropping a little in a cup of cold water, and as soon as it will form a ball, and does not discolor the water, remove the pan from the fire. Add the vanilla, and beat with a wooden spoon till cool; then pour into a shallow tin pan that has been greased with butter, and allow it to harden. Before it is quite hard, cut into blocks with a sharp knife. CHOCOLATE NUT CANDY Cocoa, or chocolate, 1 pound, Pulverized sugar, 2 cups,. Cream, % cup, Butter, 1 tablespoon, Vanilla, 1 teaspoon, Nut-meats, 1 cup. Any nut-meats may be used except peanuts. Put the sugar, cream, cocoa, and butter in a saucepan, place over a quick fire, stir constantly to prevent burning, and at the end of 3 minutes test it by dropping a little in cold water. If it forms a soft ball, remove from the fire, and flavor with the vanilla, then heat the candy in the kettle till begins to thicken. Have ready the nuts, stir them into the candy then pour on buttered tins. When nearly cold cut in squares. Instead of vanilla a teaspoon of cinnamon may be used for flavoring. CHOCOLATE FUDGE, NO. 1 Unsweetened chocolate, 1 cake, Brown sugar, 3 pounds. Milk, 1 cup, Butter, % pound. Vanilla, 1 teaspoon. I;et the sugar, milk, and butter come to a boil, then add the cake of chocolate, and boil further till it thickens. Try it in water. Take from the fire, and season with vanilla. Beat it till creamy — for about 5 minutes. Cool in a shallow pan, and mark it in squares before it hardens. CHOCOLATE FUDGE, NO. 2 Chocolate, 1 pound, Sugar, 2 pounds, Milk, or creani, 1 cup, Butter, % pound. Vanilla, 1 teaspoon, Salt, a large pinch. Dissolve the chocolate over the tea-kettle, then mix with it the sugar and cream, or milk, and return to the stove. After it comes to a boil stir in the butter and a large pinch of salt. Boil till the mixture forms a very soft ball when dropped into cold water. It should have just consistency enough not to go to pieces when handled. Beat it vigorously, stirring in the vanilla, and when the candy has slightly cooled, pour it into buttered pans, and when almost set, mark it in squares with a knife. This also makes good icing for a chocolate cake. NUT FUDGE Sugar, 3 cups, Milk, liA cups. Butter, 1 large tablespoon, Vanilla, 1 teaspoon. Nut-meats, 1 cup. Break the nut-meats in bits. Boil the sugar and milk together, slowly until perfect drops will form when dropped in cold water. Then remove from the fire, add the butter and vanilla. Heat again till thick, then add the nut-meats, mix well, and turn into buttered plates and mark in squares with a knife, while still warm. MAPLE GAEAMELS Maple sugar, 2 pounds, Cream or milk, 1 quart. Break the sugar into the milk, — half cream if so preferred, — and boil steadily till a little dropped in cold water will harden. Then pour it into greased pans, and as it cools mark off into squares. COFFEE CARAMELS Brown sugar, 1 pound, Strong coffee, 1 cup. Cream, % cup, Butter, 1 tablespoon. Cook until brittle when dropped into cold water, then pour into buttered tins, and when nearly cold, mark off in squares.