Fudge

Put two ounces of scraped chocolate into a good-sized granite saucepan and melt over steam or a very moderate fire. When melted add three-quarters cup of rich milk or thin cream, stir over the fire to a thick paste, then add two and one-half cups of granulated sugar and a rounding tablespoonful of butter, stir over the fire until it reaches boiling point, then boil just five minutes, stirring constantly. Remove from the fire and beat until slightly thickened, adding one teaspoonful of vanilla when partly cold. Pour into a buttered tin, about one-half inch deep and when cold mark in squares. English walnuts broken into rather large pieces may be added if desired, using one heaping cupful.

Cocoanut Fudge

Put over the fire in a granite saucepan, two and one-half cups of granulated sugar, three-quarters cup of thin cream or rich milk and one rounding tablespoonful of butter, stir constantly and boil just five minutes from time of coming to boiling point. Take from the fire, add one cupful of dessicated cocoanut and beat constantly until cold and thick, turn into a buttered tin to depth of one-half inch, when cold mark in squares. This is more difficult to get just right than the chocolate fudge.

Maple Fudge

Grind or roll very fine enough maple sugar to make three cupfuls. Place this with one cup of rich milk and a rounding tablespoonful of butter in a granite saucepan and allow it to cook rather briskly, beating it constantly until it boils away from the sides of the kettle, or until it will make a soft ball when dropped into cold water. When done take from the fire and beat until thick enough to turn out into a buttered tin. Mark in squares.