ttle, and then
set on a hot soapstone. Have ready a colander and a long darning needle.
Cover the bottom of the colander with paraffin paper, stick the point of
the needle into the piece to be dipped, immerse in the melted chocolate,
let it drip a moment, then push the eye of the needle through one of the
holes in the colander, reach the other hand under and pull out the needle.
There then remains no disfiguring hole in the bottom of the cream. When
the colander is filled, lift the paper very, very carefully, and put in a
cool place to harden. Unless the colander must be used again it is best to
let the creams stand in it to harden. Nut meats, white grapes, candied
cherries and the like, may be dipped in the melted chocolates and coated
like the creams. If the chocolate gets too thick, thin it with a little
olive oil or unsalted butter; not with water which will make it grain.

Chocolate Creams. No. 2.--Put two cups of granulated sugar into half a cup
of sweet cream. Boil five minutes from the time it begins to boil hard.
Set the pan into cold water and stir in the flavoring, a teaspoonful of
vanilla, usually. Stir until the candy is so stiff that stirring is
difficult; drop from a spoon on waxed paper; as it hardens, mould into
balls, and dip in chocolate as above.

Chocolate Candy, Plain.--Melt a square of unsweetened chocolate and stir
into plain fondant, flavoring generously with vanilla.

Chocolate Caramels.--Put together over the fire one cup of molasses and
two teacupfuls of sugar. Add a quarter of a pound of grated chocolate and
a piece of butter the size of an egg. Boil, without stirring, fifteen to
twenty minutes; pour into flat buttered dishes to a depth of one-third of
an inch, and when nearly cold cut into squares. Wrap each in a square of
paraffin paper.

Chocolate Nut Caramels.--Boil together a cup of molasses, a cup of sugar
and half a cup of sweet milk until a little hardens in cold water. Cut
into it a piece of butter the size of an egg and add a cup of chopped
nuts. Proceed as above.

Chocolate Fudge.--Put into a porcelain lined pan two cups of granulated
sugar, four sections of unsweetened chocolate, grated, one cup of milk and
two rounded tablespoonfuls of butter. Cook, stirring constantly, for
twenty minutes. Dip out a little of the mixture, put on a cold plate, and
if it is done it will form a soft pliable paste. Flavor generously with
vanilla, beat hard for a few minutes, then turn