Six little cooks

" Then, as this happens to be Rhoda's afternoon out, and you can have the kitchen all to yourselves, I, — think, — perhaps, — you, — may! ): Chorus of " Oh, good, good; that's perfectly splendid 1 " "Aunt Jane, do you know how to make caramels I" "And cream candy?" "And cocoanut drops? " "And butter-scotch?" "And taffy?" "'And chocolate creams ? " " Well, I must say," said Mrs. King, laughing, " you are very moderate in your demands. Yes, I know how to make all those and ever so many more; but we won't undertake to exhaust my knowledge in this one afternoon. Get your books, and I will write down some of the most favorite recipes." No. 15 — CHOCOLATE CARAMELS. Half a pint milk, one and a half ounces (or squares) of Baker's unsweetened chocolate, softened over the fire with as little water as possible; let the milk boil, then stir in the chocolate very hard, add half a pint granulated sugar and two tablespoonfuls molasses ; boil until very thick, taking great care not to burn it, pour on well-buttered tins, and when partly cold cut it into small squares. No. 16 — CHICAGO CARAMELS. One cup chocolate, (measure after breaking into small lumps,) one of boiled milk, two of brown sugar, one of molasses, one tablespoonful flour and one of melted butter; boil slowly, until it will stiffen in cold water. No. 17 — COCOANUT DROPS. Grate a cocoanut, take half its weight in sugar, beat tLe white of one egg to a stiff froth, and stir with it enough of the cocoanut and sugar, well mixed together, to make into small cakes, which should be baked on buttered paper, in a very moderate oven. If any cocoanut is left over, beat another egg and stir in the rest. No. 18 — CKEAM CANDY. One pound granulated sugar; one-half teaspoonful cream tartar, one wine-glass vinegar; water enough to wet the sugar; flavor to taste with lemon or vanilla. Boil until it will harden in cold water, but not become brittle; it must be tried frequently; then pour into plates, and when nearly cold, pull until it becomes white. If you do not wish to take this trouble, a very good candy can be made by pouring it into a pan and leaving it to harden. No. 19 — CHOCOLATE AND CREAM CANDY. One pound sugar, water enough to moisten it; boil until it becomes sugary when stirred in a saucer without water; then take it off the stove and stir until nearly hard. To half the quantity add one ounce grated chocolate, which you must stir in a separate dish ; when nearly cold spread the chocolate candy smoothly out in a deep, square pan, well buttered, and the white over it, when cold they will adhere to each other. No. 20 — SOFT CANDY. One pound brown sugar, three tablespoonfuls water; while boiling add a quarter of a pound butter; when thick and ropy, take it from the fire and stir till it grains ; then pour into buttered plates. For nut candy make the above recipe, stirring in nuts while it is still over the fire. No. 21 — MORBISVILLE CANDY. One pound coffee sugar, one-half pint New Orleans molasses, one-half pint water, two teaspoonfuls butter, one of soda; stir all together and boil till it thickens; when sufficiently boiled it will be waxy. No. 22 — EVERTON TAFFY.