Three receipts are given for potato caramels and one for opera caramels. It should be noted that opera caramels and the ordinary potato caramels are as different as fudge and taffy. The first of the receipts for potato caramels is by all odds the best, but it means much hard work. The second is much easier, but the results, while good to eat, are not so pleasing in looks or consistency. The third is a compromise. In none, owing to the very slow cooking, is it possible to use a thermometer to advantage. The old tests, supplemented by a sort of intuition that old candy-makers call "caramel sense" will have to be used to determine when cookings are completed. But with good fortune and a little experimenting, the amateur confectioner's judgment will soon become accurate.

Stir well one pound of sugar, one cupful of milk, one cupful of Irish potato—boiled and sifted as directed before—two tablespoonfuls of butter and one-half teaspoonful of salt. Boil until thick, and thin with one-half cupful of milk, and again cook until thick; again thin with one-half cupful of milk and cook until the mass is of caramel consistency, tested in cold water. Stir as little as possible, but be careful that the mass does not stick to the bottom of the kettle. Pour on a well oiled marble between candy bars. Dry two days, cut in strips and dry again before finally cutting in squares. Place them in a cold place for several hours and then wrap them in parchment paper. They keep well.

This is the kind of potato caramel that is especially good for chocolate coating, although all of the potato caramels can be chocolate coated. Make the caramels as above and allow them to dry in the open air for several hours and then cover with chocolate.

The process is fully as laborious as it sounds, but the results are more than worth the trouble. The repeated cookings give the characteristic caramel taste and color. The following receipt, however, means less work.

Boil together one cupful of granulated sugar, one cupful of coffee A sugar, one-half cupful of Irish potato—treated as before—one tablespoonful of butter, one cupful of milk, caramel coloring. Stir continually until the mass forms a soft ball in cold water. Then pour it onto a well oiled marble between candy bars.

Boil one pound of brown sugar, one cupful of milk, a piece of butter the size of a walnut, and one-quarter cupful of Irish potato—prepared as before—until a bit dipped from the mass will form a firm ball in cold water. Stir as little as possible. Pour on an oiled marble between candy bars. The result is more like fudge but is cooked to dryness without being grained by beating.

To two cupsful of sugar, one cupful Irish potato boiled, drained and forced through a fine sieve, add one tablespoonful of butter and thin with one-half cupful of milk. Cook until thick; remove from the fire. Put in one-half cupful of milk again. Cook until thick, remove from the fire and add one-half cupful of milk. Return the pan to the fire again. This is the last time. It is wise to place an asbestos mat under the saucepan. Cook until very thick—until a soft ball can be formed in cold water.

After the mass has been removed from the fire, add one cupful of broken walnut meats, and one cupful of bon-bon cream, broken in small pieces so that it will be distributed quickly through the mass without much stirring and pour the mixture between candy-bars on an oiled marble. When cold cut it into squares; for home use it will not need wrapping.

As with potato caramel No. 1, this confection is most pleasantly susceptible to chocolate coating. Allow it to dry in the open air for several hours and then cover with chocolate as usual.

Broken nut meats can be added to any of the caramel recipes above.