COFFEE CARAMELS

Take a cupful of New Orleans molasses and a cupful of brown sugar, put over a fire, stir until the sugar is dissolved, then boil slowly to the "soft ball" degree, add a chunk of butter the size of a small eggy four teaspoonfuls of extract of coffee and continue boiling to the "crack" degree. Pour into shallow pans, and when partly cold, cut into small squares, and let stand until hard.