in wax paper.

VANILLA CARAMELS NO. 1 Quality.

6 lbs. Sugar.
2 quarts Sweet Cream.
Essence of Vanilla.
15 lbs. Fresh Butter.
4 lbs. Glucose.

PROCESS.--Put the sugar, glucose and cream in the pan; put it on a slow
fire and stir constantly; let it boil to a stiff ball, then add the
butter; keep stirring, when it has well boiled through, remove the pan
from the fire; flavor with vanilla extract: pour out on oiled plate;
mark when set with caramel cutter; when cold, divide with sharp knife
and wrap each caramel in wax paper.

VANILLA CARAMELS, No. 2 Quality.

5 lbs. Sugar.
1 lb. Fresh Butter.
3 pints New Milk.
1/2 oz. Cream of Tartar.
2 pints water.
Vanilla Flavoring.

PROCESS.--Boil the sugar, milk and water with the cream of tartar on a
slow fire, stir all the time till it reaches a stiff ball, add the
extract of vanilla and stir it gently; remove the pan from the fire and
pour contents on oiled slab; mark deep with caramel cutter when set;
when cold separate with sharp knife. These caramels should be cream
color.

MAPLE CARAMELS.

By using pure maple, maple caramels may be made precisely as vanilla;
the flavor of the maple sugar is sufficient without any artificial
essence. These caramels will of course be dark.

RASPBERRY AND STRAWBERRY CARAMELS.

These flavors may be used in either of the last two recipes--best
quality according to the first, second quality as to the second. Walnut,
cocoanut, etc., may be added for other flavors.

CHOCOLATE CARAMELS No. 1 Quality.

6 lbs. Best Sugar.
4 lbs. Glucose.
1-1/2 lbs. Pure Chocolate, Unsweetened.
2 quarts Sweet Cream.
1-1/2 lbs. Fresh Butter.

PROCESS.--Put the sugar and cream in the pan, stir it well together,
then add the glucose; let it boil to a stiff ball, ease the pan off the
fire a little and put in the butter in little pieces, then the
chocolate; keep stirring together; bring the mass through the boil, then
add extract of vanilla; remove the pan and pour contents on oiled slab,
making the sheet about 1/2 inch thick; mark deep with caramel cutter
when set; divide with sharp knife when cold and wrap in paper.

CHOCOLATE CARAMEL, No. 2 Quality.

5 lbs. Sugar.
3/4 lb. Fresh Butter.
1 quart of New Milk.
3/4 lb. Pure Chocolate, Unsweetened.
1/2 oz. Cream of Tartar.

PROCESS.--Melt the sugar in the milk, add the cream of tartar and boil
to the degree of ball; ease the pan a little off the