on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 290 deg.  F. Then turn this gradually onto the eggs, beating constantly meanwhile.  Return the whole to the saucepan, set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water.  Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold.  When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick.  Coat these with “Dot” Chocolate.

PLAIN CHOCOLATE CARAMELS

[Illustration:  PLAIN CHOCOLATE CARAMELS.]

2-1/2 cups of sugar, 3/4 cup of glucose, (pure corn syrup), 1/2 a cup of butter, 1/8 a teaspoonful of cream of tartar, 2-1/2 cups of whole milk, (not skimmed), 2-1/2 squares of Baker’s Chocolate, 1 teaspoonful of vanilla extract.

Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk.  Do not let the mixture stop boiling while the milk is being added.  Stir every few moments and cook to 248 deg.  F., or, until when tested in cold water, a hard ball may be formed; add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans.  When nearly cold cut into squares.

CHOCOLATE NUT CARAMELS

[Illustration:  CHOCOLATE NUT CARAMELS.]

2 cups of granulated sugar, 1-1/2 cups of glucose (pure corn syrup), 2 cups of cream, 1 cup of butter, 3 or 4 squares of Baker’s Chocolate, 1-1/2 cups of English walnut meats, 2 teaspoonfuls of vanilla extract.

Put the sugar, glucose, one cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream.  Do not allow the mixture to stop boiling while the cream is being added.  Cook until the thermometer registers 250 deg.  F., stirring gently—­move the thermometer, to stir beneath it—­every four or five minutes.  Without a thermometer boil until—­when tested by dropping a little in cold water—­a hard ball may be formed in the water.  Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick.  When nearly cold turn from the pan and cut into cubes.

RIBBON CARAMELS

[Illustration:  RIBBON CARAMELS.]

    CHOCOLATE LAYERS

1-1/4 cups of granulated sugar, 1/2 cup of glucose (pure corn syrup) scant measure, 1/4 a cup of butter, 1/16 a teaspoonful of cream of tartar, 1-1/4 cups of rich milk, 1-1/4 squares of Baker’s Premium Chocolate, 1 teaspoonful of vanilla extract.

    WHITE LAYER