Caramels
One coffee-cup sweet milk, one coffee cup molasses, one and one-half coffee-cups brown sugar; boil together fifteen minutes, then add a piece of butter the size of an English walnut, rolled in a teaspoon flour; in the meantime melt a cake of baker's chocolate and add to the other ingredients, boil until thick and add a tablespoon vanilla; try it as you do molasses candy. Pour it into square tins well buttered. When nearly hard cut it into inch squares.