1 cup rich, sweet cream.

1 cup brown sugar.

1 cup white sugar.

7 table-spoonfuls vanilla chocolate.

1 table-spoonful corn-starch, stirred into the cream.

1 table-spoonful of butter.

Vanilla flavoring.

Soda, the size of a pea, stirred into cream.

Boil all the ingredients except the chocolate and vanilla extract, half an hour, stirring to prevent burning. Reserve half of the cream and wet up the chocolate in it, adding a very little water if necessary. Draw the saucepan to the side of the range, and stir this in well; put back on the fire and boil ten minutes longer, quite fast, stirring constantly. When it makes a hard glossy coat on the spoon, it is done. Add the vanilla after taking it from the range. Turn into shallow dishes well buttered. When cold enough to retain the impression of the knife, cut into squares.