Stir the sugar and cream over the fire until the sugar is melted, then
let boil to the soft ball degree, or to 236° F. Add the chocolate,
melted or shaved fine, and beat it in, then pour the mixture onto the
cup of sugar cooked to caramel; let the mixture boil up once, then
remove from the fire; add the nut meats and beat until the mass begins
to thicken. When cold enough to hold its shape drop onto an oil cloth or
marble, a teaspoonful in a place, and at once set a half nut meat on
each. Two persons are needed to make these pralines, one to drop the
mixture, the other to decorate with the halves of the nuts. The mixture
becomes smooth and firm almost instantly. Maple or brown sugar may be
used in place of all or a part of the quantity of granulated sugar
designated.


VASSAR FUDGE

[Illustration: VASSAR FUDGE.]

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the
chocolate, broken up into fine pieces. Stir vigorously and constantly.
Put in butter when it begins to boil. Stir until it creams when beaten
on a saucer. Then remove and beat until quite cool and pour into
buttered tins. When cold cut in diamond-shaped pieces.