Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls. No. 18—CHOCOLATE FUDGE. 1 cup granulated sugar 1 cup brown sugar 1 cup milk 2 squares chocolate 2 tbsps. butter 1 tsp. vanilla Preparation: Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously until creamy. Pour into buttered shallow pan and mark in squares. No. 19—CARAMELS. 1 cup milk 1 cup syrup 1 cup sugar 1 cup brown sugar ¼ lb. sweet chocolate 1 tbsp. flour 1 tbsp. butter 1 tsp. vanilla Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares. No. 20—FUDGE. 2 cups sugar 1 cup grated chocolate 1½ cups milk or 1 cup cream Butter, size of walnut 1 tsp. vanilla 1 cup chopped walnuts Preparation: Boil together sugar, chocolate and milk or cream until it hardens in water. Add the butter; take off the fire; add the vanilla and walnuts. Stir until it thickens. Pour in a greased tin and put in a cool place to harden. CHAPTER 23. PRESERVES. Preserving Fruits and Vegetables. Only the best quality of fruit should be used for preserving, and the preserves must be kept in a cool dry place. Glass jars are the best to put up preserves; tin cans must be soldered and this cannot very well be done at home. The kettle in which the preserves are cooked should be clean and kept for this purpose only. The spoon or ladle used for stirring is best of silver or new wood. The jars should be clean and scalded before using. They must have good rubbers and be closed so tightly that not a drop will come out when turned upside down. No. 1—STRAWBERRIES. 1 lb. of strawberries ½ lb. of sugar Preparation: The strawberries must be dry and sound. Clean them, pour water on and let stand for a few minutes, then drain in a colander. Now weigh the fruit and take ½ lb. of sugar to every pound of fruit. Boil the fruit and sugar a few minutes over a slow fire, then fill it at once into the jars. Close these tightly and set them upside down to test the covers. When they are cold, store them in a cool, dry place. Can also be made according to No. 13, but cook only 20 minutes instead of 2 hours. No. 2—RASPBERRIES. 1 lb. of raspberries ½ lb. of sugar Preparation: The preparation of the raspberries is the same as that of strawberries. See No. 1, Strawberries. No. 3—PINEAPPLE. 1 lb. of pineapple ¼ cup of water, scant ¾ lb. of sugar