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Mexican Caramels

Heat a cup of granulated sugar by placing it in a saucepan and setting saucepan in oven. When hot, remove to top of stove and stir until melted, but not brown. As soon as dissolved, pour in a cup of cream, stirring all the time. When well mixed, add another cup of granulated sugar and also one of brown sugar. Boil until it reaches the soft ball stage when tested in cold water. Remove and stir in a cup of chopped nut meats and beat until creamy. Have ready a shallow tin, well buttered and pour in mixture to the depth of a half inch. When partially cool, cut in squares and wrap in paraffine paper. CHOCOLATE FUDGE, No. I-Three cups sugar; one cup cream or rich milk; one-half cake of chocolate and piece of butter the size of an egg. Boil slowly until grains form on the edge of the kettle. Add a tablespoon of vanilla and beat vigorously for a few minutes. Pour into buttered pan and mark off in squares.

CHOCOLATE FUDGE, No. 2-Two cups brown sugar; one-half cup of butter; one half cup of milk; one fourth cup of molasses. Boil ten minutes. Then add two squares of chocolate and boil three minutes longer. Beat until thick, adding a teaspoon of vanilla.