e sets cut
it into strips and twist.

Chocolate Caramels

1 tea-cup golden syrup.
1 tea-cup brown sugar.
1 tea-cup milk.
2 oz. butter.
4 oz. powdered chocolate.
A pinch of salt.
16 drops vanilla.

Boil all together for half an hour, stirring continually.

Cocoanut caramels are made in the same way, except that 1 oz. of
grated or desiccated cocoanut is used instead of the chocolate.

Cocoanut Cream

1-1/2 lb. granulated sugar.
4 oz. grated cocoanut.

Melt the sugar with as little water as possible. Continue to let it
boil gently until the syrup begins to return to sugar again. Directly
this happens put in the cocoanut and mix thoroughly. Pour the mixture
into a flat dish or tin.

Cocoanut Cream (_another way_)

1 cocoanut, grated.
1 lb. granulated sugar.
1/2 a cup of cocoanut-milk.
1 oz. butter.

Put the sugar, cocoanut-milk, and butter into a saucepan. When they
boil, add the cocoanut gradually. Boil for ten minutes, stirring all
the time. Pour the mixture into a basin and beat till nearly cold,
then turn out into a dish.

Cocoanut Drops

1/2 lb. cocoanut, grated.
1/2 lb. white sugar.
The whites of 2 eggs, well beaten.

Mix well together and bake in drops on buttered paper for fifteen
minutes.

Cream Caramels

1 tin Nestle's milk.
1 lb. soft white sugar.
2 oz. butter.
Vanilla.

Melt the sugar with a very little water, and when boiling add the
butter and Nestle's milk. Stir continually, as the mixture burns very
easily, for fifteen minutes. Try in water to see if it will set. Add
the vanilla, pour into a dish, and beat until nearly cold.

One ounce of cocoanut or 2 of grated chocolate can be used instead of
vanilla to flavor the above.

Fruit Cream

1 cocoanut, grated.
1-1/2 lb. granulated sugar, moistened with a little cocoanut-milk.

Put the sugar in a saucepan and let it heat slowly. Then boil rapidly
five minutes; add grated cocoanut, and boil ten minutes. Stir
constantly. Put a little on a cold plate, and if it makes a firm
paste, take from fire. Pour part of it into a large tin lined with
greased paper; and add to what remains in the saucepan, chopped
blanched almonds, candied cherries, nuts, etc. Pour this over the
other cream, and cut in bars.

Pop-Corn

The corn has to be "popped" over a clear fire in a little iron basket
with a long handle. The corn is put in the basket and shaken
continually, and in time each