Half a pound of chocolate, threepounds of dark brown sugar, one-eighthpound of butter, a small teacup of milk; season with vanilla, or grated lemon or orange-peel. Boil it very quickly over a hot fire, stirring constantly. When it becomes hard on being dropped into water, take it off the fire and stir for a few moments before pouring into buttered dishes. Before it is quite cool, cut into little squares. Those who like the caramel very hard need not stir it, as this makes it "sugary." The grated peel should not be put in till the caramel is taken from the fire.