hen gently bring the mass through the
boil and pour out on greased slab, making the sheet about 1/2 inch
thick; when set cut with caramel cutter, and when cold separate the
squares and wrap in wax paper.

COCOANUT CARAMELS.

8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
1-1/2 lbs. Desiccated Cocoanut, unsweetened.
2 Tins Condensed Milk.
2 pints water.

PROCESS.--Melt the sugar in the water, add the glucose and boil up to
ball 250; remove the pan to side, then stir in the butter, milk and
cocoanut, bring through the boil, pour on slab or in frames about 1/2
inch thick; when set mark with caramel cutter; when cold separate and
wrap in wax paper.

[Illustration: CLADS PATTERN COCOANUT GRATER.

Extra Strong, Two Graters. Clamps to Table or Bench, $1 50

Fig. 21.

Citron and Cocoanut Cutter.

No. 1 Large Price, $1 20

A very handy and useful slicer. Durable and cheap.]

RASPBERRY CARAMELS.

8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
Brilliant Rose Color.
1 lb. Raspberry Pulp or Jam.
2 Tins Condensed milk.
2 pints water.

PROCESS.--Boil the sugar, glucose and water to weak crack 250; remove
the pan to side of fire, add the milk, butter (cut small) and jam; stir
the whole together, replacing the pan on the fire; add sufficient
coloring; keep stirring all the time until the whole comes through the
boil; pour out, mark with set, divide and wrap when cold.

WALNUT CARAMELS.

8 lbs. White Sugar.
1 lb. Shelled Walnuts broken small.
2 lbs. Glucose.
1 lb. Fresh Butter.
Saffron Coloring.
2 tins Condensed Milk.
2 pints Water.

PROCESS.--As above, caramels require careful watching and a lot of
stirring, the boil being liable to catch and flow over; fire must not be
too fierce; when too hot put an iron under one side of the pan to keep
it up a little from the fire; keep constantly on the stir after butter
and flavoring ingredients are added.

CHOCOLATE CARAMELS.

8 lbs. Good Sugar.
1/2 lb. Pure Chocolate unsweetened.
2 lbs Glucose.
1 lb. Fresh Butter.
Vanilla Flavoring.
2 pints Water.
2 tins Condensed Milk.

PROCESS.--When the sugar, glucose and water have been boiled to the
degree of ball, 250, and the milk, butter and chocolate have all
dissolved and incorporated, bring gently through the boil, then pour out
on oiled slab or in frames; when set, mark deeply with caramel cutter;
when cold, separate with sharp knife and wrap