dessert. Fill custard glasses with it, and serve the same as soft
custard; or have the glasses two-thirds full, and heap up with whipped
cream.


CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk,
one-half pound of chocolate, a piece of butter half the size of an egg.
Boil the milk and molasses together, scrape the chocolate fine, and mix
with just enough of the boiling milk and molasses to moisten; rub it
perfectly smooth, then, with the sugar, stir into the boiling liquid;
add the butter, and boil twenty minutes. Try as molasses candy, and if
it hardens, pour into a buttered dish. Cut the same as nut candy.


CREAM CHOCOLATE CARAMELS

Mix together in a granite-ware saucepan half a pint of sugar, half a
pint of molasses, half a pint of thick cream, one generous tablespoonful
of butter, and four ounces of Walter Baker & Co.'s Premium No. 1
Chocolate. Place on the fire and stir until the mixture boils. Cook
until a few drops of it will harden if dropped into ice-water; then pour
into well-buttered pans, having the mixture about three-fourths of an
inch deep. When nearly cold, mark into squares. It will take almost an
hour to boil this in a granite-ware pan, but not half so long if cooked
in an iron frying-pan. Stir frequently while boiling. The caramels must
be put in a very cold place to harden.