The Times cook book, no. 2

FINER GRADE OF CHOCOLATE CREAMS. Use a tin funnel 7 inches long, iy2 inches across top, and V4 inch at bottom, with a stick, similar to a pencil, through the center to close the outlet, and to be raised and lowered to emit a small quantity of melted fondant into small molds. The funnel looks like the letter V, and has a handle on the side. Make impressions with cone-shaped objects, or they may be round or bars, in cornstarch or sugar, and pour in the melted fondant, and when firm dip in chocolate coating. CHOCOLATE CARAMELS. One cup of grated chocolate, 2 cups of light-brown sugar, 1 cup at molasses, 1 cup of milk or cream, butter size of an egg, ½ teaspoonful vanilla. Boil until almost brittle, stirring constantly. Cut into squares and wrap in tissue paper. RELIABLE FUDGE. To ¼ pint of cream add 1½ pounds of granulated sugar (cane, not beet.) Stir while over fire until it boils, then stir in ¼ teaspoonful of cream of tartar. Continue stirring five minutes, then slowly add another ½ pint of cream. When a soft ball can be formed in water remove from the fire and add ½ pound of "stock fondant," and 2 tablespoonfuls of vanilla. Stir until thick, and pour on buttered paper and cut into squares. CHOCOLATE AND NUT FUDGE. Is made same way, only when fondant is added, ½ pound of chocolate and a little butter must be added, and rolled nuts or cocoanut. This is delicious. FUDGE. Three cups of sugar (white,) 1 cup of milk, 2 tablespoonfuls of cocoa, vanilla, 1 teaspoonful and 1 tablespoonful of butter. Stir while boiling and pour on buttered paper. Cut into squares. PINOCHE. Three cups brown sugar, 1 cup of sweet milk, butter size of a walnut. Boil until it makes a soft ball in water, stirring constantly. Remove from the fire and add chopped walnuts. When cold cut into squares. KISSES. Form a roll of fondant, and with a tiny brush make stripes of pink from Dr. Price's fruit coloring; cut in short lengths, and when dry wrap in fancy papers. Dots may be made with colored paste, or it may be colored solid. PEANUT BRITTLE. One cup of white sugar, put in frying pan, stir until melted. Add 1 cupful of parched peanuts, stirring constantly until peanuts separate. Pour on tin platters to cool. There must not be any grease about the frying pan. GRILLED ALMONDS. Boil 1 cup of sugar in ¾ cup of water until it threads, then throw in almonds, and when sugar changes color remove from fire, stirring until it turns to sugar. Walnuts may be used, also. MOLASSES CANDY. Boil syrup until it forms a firm ball in water, and when sufficiently cool pull until light color. Cut In lengths or twist into fancy shapes. TAFFY CANDY. Boil 2 cups of brown sugar, with 1 of boiling water, add ½ teaspoonful cream of tartar, cook until it forms a firm ball in water, and, when cool, pull until very light; cut into lengths. In making cream candy if it turns to sugar just before it "bucks," and has a creamy taste, but is hard, add enough pure cream to moisten it, and mash all lumps, and a very nice cream is obtained, but it will not keep very long. When it turns to sugar it can be reboiled, but the cream is not very nice. MRS. D. S. PRATT. San Bernardino, Cal. NO. 2— ANOTHER BATCH. COGETS DE LECHE. Take 6 pints of sweet milk, 1½ pounds brown sugar, 1 tablespoon flour, white 1 egg, 2 cups cold water.