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Third Day: Caramels

No. 15-CHOCOLATE CARAMELS.

Half a pint milk, one and a half ounces (or squares) of Baker's unsweetened chocolate, softened over the fire with as little water as possible; let the milk boil, then stir in the chocolate very hard, add half a pint granulated sugar and two tablespoonfuls molasses; boil until very thick, taking great care not to burn it, pour on well-buttered tins, and when partly cold cut it into small squares. No. 16-CHICAGO CARAMELS.

One cup chocolate, (measure after breaking into small lumps,) one of boiled milk, two of brown sugar, one of molasses, one tablespoonful flour and one of melted butter; boil slowly, until it will stiffen in cold water. No. 17-CoCOANUT DROPS.