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Honey-Carmels

1 cup extracted honey of best flavor, 1 cup granulated sugar, 3 tablespoonfuls sweet cream or milk. Boil to "soft crack," or until it hardens when dropped into cold water, but not too brittle-just so it will form into a soft ball when taken in the fingers. Pour into a greased dish, stirring in a teaspoonful extract of vanilla just before taking off. Let it be 12 or 34 inch deep in the dish; and as it cools, cut in squares and wrap each square in paraffine paper, such as grocers wrap butter in. To make chocolate-caramels, add to the foregoing 1 tablespoonful melted chocolate, just before taking off the stove, stirring it in well. For chocolate-caramels it is not so important that the honey be of best quality. - C. C. Miller.