Miss Farmer'S Chocolate Cream Candy

Miss Farmer'S Chocolate Cream Candy

Ingredients:
2 cups of sugar,
2/3 a cup of milk,
1 tablespoonful of butter,
2 squares of chocolate,
1 teaspoonful of vanilla.

Directions:
Put butter into granite saucepan; when melted add sugar and milk. Heat to
boiling point; then add chocolate, and stir constantly until chocolate is
melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until
creamy and mixture begins to sugar slightly around edge of saucepan. Pour
at once into a buttered pan, cool slightly and mark in squares. Omit vanilla,
and add, while cooking, one−fourth of a teaspoonful of
cinnamon.−−_Boston Cooking School Cook Book−−Fannie Merritt
Farmer._
MRS. SALZBACHER'S CHOCOLATE HEARTS
Melt, by standing over hot water, three ounces of unsweetened chocolate;
add a pound of sifted powdered sugar and mix thoroughly; work to a stiff
yet pliable paste with the unbeaten whites of three eggs (or less), adding
vanilla to flavor. If the paste seems too soft, add more sugar. Break off in
small pieces and roll out about one−fourth of an inch thick, sprinkling the
board and paste with granulated sugar instead of flour. Cut with a tiny
heart−shaped cake cutter (any other small cake cutter will do), and place on
pans oiled just enough to prevent sticking. Bake in a very moderate oven.
When done, they will feel firm to the touch, a solid crust having formed
over the top. They should be very light, and will loosen easily from the pan
after being allowed to stand a moment to cool. The success of these cakes
depends upon the oven, which should not be as cool as for meringue, nor
quite so hot as for sponge cake. If properly made, they are very excellent
and but little labor. Use the yolks for chocolate whips.−−_From "Good
Housekeeping."_
COCOA CHARLOTTE (Without Cream)
47
1 pint of water,
Whites of 2 eggs,