Munich Cream

1 cupful of rich cream in which there is a little water, 3 cupfuls granulated sugar, stir until it boils and add ½ teaspoonful cream-tartar. Cook twenty minutes, and upon taking off, stir until it whitens.

Cream Taffy

2 cupfuls coffee sugar, ½ cupful water, 1/3 cupful vinegar, boil without stirring. When half done, add 1 large teaspoonful butter, before taking from the stove, dissolve ½ teaspoonful soda in a few drops of hot water and pour in. Flavor as desired and pull when sufficiently cool.

Peppermint Drops

2 cupfuls sugar, ½ cupful water, boil five minutes, flavor with peppermint, stir until thick and drop on white paper well buttered.

Caramels

3 cupfuls sugar, 1½ cupfuls sweet milk, boil until it will harden in cold water. Pour on buttered plates and cut in squares.

Maple Caramels

1 pound maple sugar, 1 cupful rich cream. In the absence of cream, 1 cupful sweet milk and 1 tablespoonful butter may be used. Cook until it will cake. Pour on buttered plates and cut in squares, or fill into fancy patty pans, 1 cupful nut meats may be stirred into this and an excellent nut candy made; or, if rather large nut meats are used, they may be laid closely over the bottom of a tray, or pan, and the hot candy poured over them. When cold, out in squares, with a nut in the center of each.

Molasses Caramels

1 cupful sugar, 1 cupful molasses, 1 cupful milk, ½ cupful butter, boil fifteen minutes or until it will harden in cold water. Pour in shallow pans and cut in squares before it is quite cold.

Chocolate Caramels

3 pounds brown sugar, ½ pound butter, ½ pound grated chocolate, 1 pint cream or milk. Melt all these together carefully, and boil twenty minutes or half an hour, stirring constantly. Just before taking from the fire, flavor with vanilla, and add a small cupful granulated sugar. Pour into a buttered tin. When partly cool, mark in pieces 1 inch square.

Chocolate Caramels (II)

1 cupful yellow sugar, 2 cupfuls molasses, boil ten minutes, add 1 large tablespoonful flour, butter the size of an egg, and ½ pound grated chocolate, boil twenty minutes longer. Pour in buttered tins, and when cool, mark off in squares, vanilla flavoring.

Maple Chocolate Sails

½ pound maple sugar, broken fine, and dissolved with ½ cupful cold water. When perfectly dissolved let it boil hard five minutes. Break up ½ cake of chocolate and put in a bowl over boiling water to melt; this can be done by removing the lid from the tea-kettle and setting the bowl in its place. Take the sugar from the fire, put in a cool place and beat until stiff enough to make into balls, about the size of marbles. Place on, buttered plates to harden and then drop one by one into the melted chocolate. Turn with a fork until completely covered and place on buttered paper to harden.

Chocolate Kisses

3 heaping tablespoonfuls grated chocolate, 1 pound granulated sugar- whites of 4 eggs. Beat the eggs to a froth, add sugar and chocolate and stir well together. Flavor with vanilla. Drop on buttered paper with a teaspoon and bake in a moderate oven ten minute.