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CHOCOLATE DROPS.
Two cups of sugar; one-half cup of water; boil exactly four minutes; stir until it comes to a cream; one-fourth pound of Baker's chocolate melted over the steam of a kettle; make the cream into balls; while warm drop into the chocolate; roll them until coated; then place on buttered tins. — G. A. M.
Or, while making into balls mold an almond-meat into the center of each ball; roll in coarse sugar, and you have delicious "Cream Almonds." Or, mould the unbroken halves of walnut meats into the soft sugar, and when cold roll in the chocolate; when finished, take out and lay on buttered paper until cold. — Belle Goldthwait.
CHOCOLATE CARAMELS.
One cup of molasses; two cups of brown sugar; boil a few minutes; then add one cup of milk; one and one-half cups of grated chocolate, beaten together; small piece of butter; one-half tablespoonful of vanilla; one-half tablespoonful of orange flavoring. — Mrs. John C. Newton.
CARAMELS.
One-quarter pound of chocolate; three cups of brown sugar; one cup of molasses; one-half cup of cream; one tablespoonful of butter; boil about twenty-five minutes. — Miss Agnes Allyn.
CHOCOLATE CARAMELS.
One cup of chocolate; one cup of sugar; one cup of milk; one cup of molasses; butter size of an egg; one tablespoonful of sifted flour; boil twenty minutes. — Mrs. Ward.
One cup of milk; two cups of brown sugar; one cup of molasses; three-quarters cup of grated chocolate; butter size of an egg; flavor with vanilla. — Mrs Hodge.
CHOCOLATE CREAMS.
Two cups of powdered sugar; one half cup of milk; boil five minutes; then add one teaspoonful of vanilla; set in a dish of cold water and beat to a cream; roll in balls, and drop in chocolate; melt a little over half-a-cake of Baker's chocolate while cooking cream; drop them on paper, and put away to harden. — M. H. Currier.
Two cups of sugar; one cup of water; two teaspoonsful of arrow root; boil from ten to twelve minutes after it commences; stir while cooling, and when nearly cool, add one teaspoonful of vanilla; make into balls, and when cold roll in the chocolate; steam a little more than half-a-cake of chocolate. — E. H. P.
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