Instructions: The antique caramel recipe from 1903 is aptly named because the cook certainly needed oodles of patience to accomplish it before the advent of the candy thermometer. It is featured here for historical interest only, and not meant to be attempted. Instead, try the modern Betty Crocker recipe for Buttery Caramels (in Cookbook).

Three cupfuls of granulated sugar, two cupfuls of milk, one tablespoonful of butter, half a cupful of walnuts or pecans. Melt one cupful of sugar in an iron saucepan, stirring constantly until it is the consistency of molasses. Add one cupful of the milk, and boil until the caramel is dissolved; then add the remainder of the milk, sugar and the butter. Boil until it threads heavily when dropped from a spoon. Take from the fire, put two tablespoonfuls in a saucer and stir to see if it hardens. If it does not harden, boil for a few minutes and try again. Be sure to remove it from the fire each time while testing. When the "try" is satisfactory add the nuts and stir until the mixture begins to harden. Pour into an oiled platter and when cool cut into squares.

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