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diff --git a/44847-8.txt b/44847-0.txt index 15337b6..f5019a4 100644 --- a/44847-8.txt +++ b/44847-0.txt @@ -1,38 +1,4 @@ -Project Gutenberg's A Little Candy Book for a Little Girl, by Amy L. Waterman - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: A Little Candy Book for a Little Girl - -Author: Amy L. Waterman - -Illustrator: Harriet O'Brien - -Release Date: February 9, 2014 [EBook #44847] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK LITTLE CANDY BOOK FOR LITTLE GIRL *** - - - - -Produced by Emmy, Dianna Adair and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - +*** START OF THE PROJECT GUTENBERG EBOOK 44847 *** [Transcriber's Note: Bold text is surrounded by =equal signs= and italic text is surrounded by _underscores_.] @@ -3191,7 +3157,7 @@ much nicer. Next Betsey tried -Glacé Nuts and Fruits +Glacé Nuts and Fruits Sugar (granulated), 1 cup Corn syrup, 1 cup @@ -3622,7 +3588,7 @@ FUDGE Coffee Walnut Fudge, 76 Fudge with Cocoa, 50 Fudge with Coffee, 51 - Glacé Nuts and Fruits, 126 + Glacé Nuts and Fruits, 126 Sour Milk Fudge, 82 Vassar Divinity Fudge, 84 @@ -3690,361 +3656,4 @@ Page 12, "or" changed to "for" (for when she really) End of the Project Gutenberg EBook of A Little Candy Book for a Little Girl, by Amy L. 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Waterman. @@ -81,47 +81,7 @@ table { </style> </head> <body> - - -<pre> - -Project Gutenberg's A Little Candy Book for a Little Girl, by Amy L. Waterman - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: A Little Candy Book for a Little Girl - -Author: Amy L. Waterman - -Illustrator: Harriet O'Brien - -Release Date: February 9, 2014 [EBook #44847] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK LITTLE CANDY BOOK FOR LITTLE GIRL *** - - - - -Produced by Emmy, Dianna Adair and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 44847 ***</div> <div class="figcenter" style="width: 524px;"> <img src="images/cover.jpg" width="524" height="800" alt="cover" /> @@ -599,7 +559,7 @@ Betsey found very helpful.</p> <td align="left">1 lb.</td> </tr> <tr><td align="left">Sugar, confectioner's,</td> -<td align="left">3½</td> +<td align="left">3½</td> <td align="left">cups</td> <td align="left">=</td> <td align="left">1 lb.</td> @@ -617,13 +577,13 @@ Betsey found very helpful.</p> <td align="left">1 lb.</td> </tr> <tr><td align="left">Molasses,</td> -<td align="left">1½</td> +<td align="left">1½</td> <td align="left">cups</td> <td align="left">=</td> <td align="left">1 lb.</td> </tr> <tr><td align="left">Corn Syrup,</td> -<td align="left">1¼</td> +<td align="left">1¼</td> <td align="left">cups</td> <td align="left">=</td> <td align="left">1 lb.</td> @@ -716,7 +676,7 @@ tidy and in order when finished.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span></td> </tr> <tr><td align="left">Butter,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Water (cold),</td> <td align="right">2 tablespoons</td> @@ -752,7 +712,7 @@ recipes very nice.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Butter,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> <p>Betsey put the sugar, corn syrup, vinegar and @@ -788,7 +748,7 @@ marked it at once into squares.</p> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Flavoring (lemon),</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -818,13 +778,13 @@ quarter of an inch thick.</p> <td align="right">3 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Water (hot),</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">2 tablespoons</td> @@ -852,10 +812,10 @@ eighty) and poured into a large buttered pan.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> @@ -898,10 +858,10 @@ into small pieces with the scissors.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> @@ -942,10 +902,10 @@ she cut it into small pieces.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> @@ -982,10 +942,10 @@ small pieces.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> @@ -1039,13 +999,13 @@ candy.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Flavoring (lemon),</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -1091,13 +1051,13 @@ into small pieces with a pair of scissors.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Flavoring (orange),</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -1125,7 +1085,7 @@ candy white and cut it in pieces.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -1156,10 +1116,10 @@ white and cut into small pieces.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -1213,10 +1173,10 @@ short sticks with the scissors.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -1291,7 +1251,7 @@ scissors cut it into short sticks.</p> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -1365,13 +1325,13 @@ it to be the best time they had ever had.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Water,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Sugar (granulated),</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Honey,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Corn Syrup,</td> <td align="right">1 tablespoon</td> @@ -1438,7 +1398,7 @@ candy that follow were the best ever.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butternut meats (broken),</td> <td align="right">1 cup</td> @@ -1468,7 +1428,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butternut meats (broken),</td> <td align="right">1 cup</td> @@ -1497,7 +1457,7 @@ when cold she cut the candy into small squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butternut meats (broken),</td> <td align="right">1 cup</td> @@ -1576,7 +1536,7 @@ Betsey liked.</p> <td align="right">4 tablespoons</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">1½ cups</td> +<td align="right">1½ cups</td> </tr> </table></div> <p>The sugar, syrup and water Betsey boiled<span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span> @@ -1597,7 +1557,7 @@ buttered pans.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> <td align="right">A pinch</td> @@ -1635,7 +1595,7 @@ finish the dropping.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoanut (prepared),</td> <td align="right">1 cup</td> @@ -1689,10 +1649,10 @@ accepted.</p> <div class="center"> <table border="0" cellpadding="1" cellspacing="0" summary="recipe"> <tr><td align="left">Corn (not popped), </td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Salt.</td> </tr> @@ -1822,7 +1782,7 @@ now and then, as mother had taught her.</p> <td align="left">1 cup</td> </tr> <tr><td align="left">Sugar (granulated), </td> -<td align="left">½ cup</td> +<td align="left">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="left">1 tablespoon</td> @@ -1855,7 +1815,7 @@ for her to handle.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Sugar (granulated),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -1898,13 +1858,13 @@ which she wrapped in waxed paper.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Corn (not popped),</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> </table></div> @@ -1928,7 +1888,7 @@ on the corn.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Sugar (granulated),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -1959,7 +1919,7 @@ until the kernels separated and rattled.</p> <td align="right">2 cups</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span>Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -1995,7 +1955,7 @@ kernels separated and rattled.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -2036,7 +1996,7 @@ kernel was separate.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Water,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">1 tablespoon</td> @@ -2132,13 +2092,13 @@ buttered pan and mark in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> </tr> <tr><td align="left">Cocoanut (prepared),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2156,7 +2116,7 @@ till it thickened and poured into buttered pan.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2196,10 +2156,10 @@ new recipe with glee.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2236,7 +2196,7 @@ buttered pan and marked in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2276,7 +2236,7 @@ with cocoa or coffee.</p> <td align="right">2 cups</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span>Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -2354,7 +2314,7 @@ given.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2366,7 +2326,7 @@ given.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2389,7 +2349,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2401,7 +2361,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Pecan meats,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2428,7 +2388,7 @@ marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2440,7 +2400,7 @@ marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Almonds (blanched and broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2474,7 +2434,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2486,7 +2446,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2509,7 +2469,7 @@ candy in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2521,7 +2481,7 @@ candy in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Raisins (seeded),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2558,7 +2518,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span>Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2570,7 +2530,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Figs (cut in small pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2598,7 +2558,7 @@ in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2610,7 +2570,7 @@ in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Dates (cut in small pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2636,7 +2596,7 @@ pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2677,10 +2637,10 @@ This made a very rich and delicious fudge.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2692,7 +2652,7 @@ This made a very rich and delicious fudge.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2718,10 +2678,10 @@ she poured it quickly and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2733,7 +2693,7 @@ she poured it quickly and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Pecan meats,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2764,10 +2724,10 @@ pan she marked it into squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span>Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2779,7 +2739,7 @@ pan she marked it into squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Almonds (blanched),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2808,10 +2768,10 @@ buttered pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2823,7 +2783,7 @@ buttered pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2848,10 +2808,10 @@ and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2863,7 +2823,7 @@ and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Raisins (seeded),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2897,10 +2857,10 @@ and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2912,7 +2872,7 @@ and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Figs (cut in pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2940,10 +2900,10 @@ into buttered pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Molasses,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -2955,7 +2915,7 @@ into buttered pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Dates (cut in pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -2978,7 +2938,7 @@ in buttered pan and mark in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span>Chocolate,</td> <td align="right">2 squares</td> @@ -2990,7 +2950,7 @@ in buttered pan and mark in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3014,7 +2974,7 @@ squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -3026,7 +2986,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Pecan meats,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3049,7 +3009,7 @@ pan and marked into squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -3061,7 +3021,7 @@ pan and marked into squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Almonds (blanched),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3090,7 +3050,7 @@ the buttered pan and marked in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span>Chocolate,</td> <td align="right">2 squares</td> @@ -3102,7 +3062,7 @@ the buttered pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3127,7 +3087,7 @@ pan and marked in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -3139,7 +3099,7 @@ pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Figs (cut in small pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3169,7 +3129,7 @@ into the buttered pan and marked in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -3181,7 +3141,7 @@ into the buttered pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Dates (cut in four pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3209,7 +3169,7 @@ marked in squares.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> @@ -3221,7 +3181,7 @@ marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Raisins (seeded),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3250,7 +3210,7 @@ Fudge</h3> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span>Chocolate,</td> <td align="right">2 squares</td> @@ -3289,7 +3249,7 @@ buttered pan, then marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3301,7 +3261,7 @@ buttered pan, then marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3324,7 +3284,7 @@ in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3336,7 +3296,7 @@ in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Pecan meats,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3365,7 +3325,7 @@ pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3377,7 +3337,7 @@ pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Almonds (blanched),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3406,7 +3366,7 @@ in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span>Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3418,7 +3378,7 @@ in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3442,7 +3402,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3454,7 +3414,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Figs (cut in small pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3482,7 +3442,7 @@ buttered pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3494,7 +3454,7 @@ buttered pan and marked in squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Dates (stoned),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3522,7 +3482,7 @@ squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3534,7 +3494,7 @@ squares.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Raisins (sultana),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3567,7 +3527,7 @@ buttered pan and marked in squares.</p> <td align="right">2 cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cocoa,</td> <td align="right">4 tablespoons</td> @@ -3612,7 +3572,7 @@ squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3642,7 +3602,7 @@ buttered pan and marked in squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Pecan meats,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3676,7 +3636,7 @@ pan, she marked the candy into squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Almonds (blanched),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3713,7 +3673,7 @@ pan and marked in squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Peanuts (shelled),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3744,7 +3704,7 @@ squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Raisins (seeded),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> <p>After measuring the sugar, coffee and butter, @@ -3783,7 +3743,7 @@ squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Figs (cut in small pieces),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3818,7 +3778,7 @@ buttered pan and marked in squares.</p> <td align="right">2 tablespoons</td> </tr> <tr><td align="left">Dates (stoned),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3897,7 +3857,7 @@ This was it.</p> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Sour milk (not too old),</td> -<td align="right">1½ cups</td> +<td align="right">1½ cups</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">1 square</td> @@ -3906,7 +3866,7 @@ This was it.</p> <td align="right">1 tablespoon</td> </tr> <tr><td align="left">Walnut meats (chopped),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3938,7 +3898,7 @@ and marked in squares as usual.</p> <td align="right">2<small><sup>2</sup>/<sub>3</sub></small> cups</td> </tr> <tr><td align="left">Milk,</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">Size of a walnut</td> @@ -3947,7 +3907,7 @@ and marked in squares as usual.</p> <td align="right">1 teaspoon</td> </tr> <tr><td align="left">Walnut meats (broken),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> </table></div> @@ -3992,7 +3952,7 @@ was it.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Water,</td> -<td align="right">1½ cups</td> +<td align="right">1½ cups</td> </tr> <tr><td align="left">Vinegar,</td> <td align="right">1 tablespoon</td> @@ -4080,10 +4040,10 @@ candy.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Water,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Vinegar,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Butter,</td> <td align="right">2 tablespoons</td> @@ -4129,7 +4089,7 @@ wrapped each caramel in waxed paper.</p> <td align="right">Size of an egg</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> <tr><td align="left">Flavoring (vanilla),</td> <td align="right">1 teaspoon</td> @@ -4163,7 +4123,7 @@ wrap in waxed paper.</p> <td align="right">2 cups</td> </tr> <tr><td align="left"><span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span>Corn syrup,</td> -<td align="right">1¾ cups</td> +<td align="right">1¾ cups</td> </tr> <tr><td align="left">Cream,</td> <td align="right">2 cups</td> @@ -4975,13 +4935,13 @@ called, and mother gladly taught her.</p> <td align="right">3 cups</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Water (hot),</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> <tr><td align="left">Vanilla,</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -5025,16 +4985,16 @@ on page <a href="#Page_92">92</a>.</p> <td align="right">3 cups</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Water (hot),</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> <tr><td align="left">Chocolate,</td> <td align="right">2 squares</td> </tr> <tr><td align="left">Flavoring (vanilla), </td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -5079,10 +5039,10 @@ candies.</p> <td align="right">3 cups</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Strong coffee (hot and strained),</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> </table></div> @@ -5122,7 +5082,7 @@ hours. It was then ready to make into candies.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Water (hot),</td> <td align="right">1 cup</td> @@ -5157,13 +5117,13 @@ hours and then made into candies.</p> <div class="center"> <table border="0" cellpadding="1" cellspacing="0" summary="recipe"> <tr><td align="left">Sugar (granulated),</td> -<td align="right">1½ cups</td> +<td align="right">1½ cups</td> </tr> <tr><td align="left">Corn syrup,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Cream of tartar,</td> -<td align="right">¼ teaspoon</td> +<td align="right">¼ teaspoon</td> </tr> <tr><td align="left">Water (hot),</td> <td align="right"><small><sup>1</sup>/<sub>3</sub></small> cup</td> @@ -5568,16 +5528,16 @@ them to be delicious.</p> <div class="center"> <table border="0" cellpadding="1" cellspacing="0" summary="recipe"> <tr><td align="left">Cocoanut (grated),</td> -<td align="right">½ pound</td> +<td align="right">½ pound</td> </tr> <tr><td align="left">Sugar (granulated),</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Whites of</td> <td align="right">2 large or 3 small eggs</td> </tr> <tr><td align="left">Flavoring (vanilla),</td> -<td align="right">½ teaspoon</td> +<td align="right">½ teaspoon</td> </tr> </table></div> @@ -5738,7 +5698,7 @@ or butter and made them much nicer.</p> <p>Next Betsey tried</p> -<h3>Glacé Nuts and Fruits</h3> +<h3>Glacé Nuts and Fruits</h3> <div class="center"> @@ -5936,7 +5896,7 @@ until it becomes light colored.</p> <td align="right">2 tablespoons (1 ounce)</td> </tr> <tr><td align="left">Baking powder,</td> -<td align="right">½ level teaspoon</td> +<td align="right">½ level teaspoon</td> </tr> <tr><td align="left">Vanilla or Ginger extract,</td> <td align="right">1 teaspoon</td> @@ -6053,10 +6013,10 @@ remove to wax paper to harden.</p> <td align="right">1 pound</td> </tr> <tr><td align="left">Top milk,</td> -<td align="right">¾ cup</td> +<td align="right">¾ cup</td> </tr> <tr><td align="left">Boiling water,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Nut meats cut in pieces, </td> <td align="right"><small><sup>2</sup>/<sub>3</sub></small> cup</td> @@ -6077,13 +6037,13 @@ mark into squares.</p> <td align="right">1 cup</td> </tr> <tr><td align="left">Almond paste,</td> -<td align="right">½ cup</td> +<td align="right">½ cup</td> </tr> <tr><td align="left">Nuts,</td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> <tr><td align="left">Candied cherries, </td> -<td align="right">¼ cup</td> +<td align="right">¼ cup</td> </tr> </table></div> @@ -6092,7 +6052,7 @@ boiler and stir until melted and well blended. Add nuts and cherries cut in small pieces and spread half an inch thick on a pan or slab sprinkled with confectioner's sugar. When firm, -cut in bars 1½ inches long and ½ inch wide. +cut in bars 1½ inches long and ½ inch wide. If desired, dip in melted chocolate.</p> <p><span class="pagenum"><a name="Page_136" id="Page_136">[136]</a></span></p> @@ -6340,7 +6300,7 @@ Coffee Raisin Fudge, <a href="#Page_79">79</a><br /> Coffee Walnut Fudge, <a href="#Page_76">76</a><br /> Fudge with Cocoa, <a href="#Page_50">50</a><br /> Fudge with Coffee, <a href="#Page_51">51</a><br /> -Glacé Nuts and Fruits, <a href="#Page_126">126</a><br /> +Glacé Nuts and Fruits, <a href="#Page_126">126</a><br /> Sour Milk Fudge, <a href="#Page_82">82</a><br /> Vassar Divinity Fudge, <a href="#Page_84">84</a><br /> </div> @@ -6410,382 +6370,6 @@ Quick Nougatines, <a href="#Page_135">135</a><br /> <b>Transcriber's Note:</b> Page 12, "or" changed to "for" (for when she really)</div> </div> - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of A Little Candy Book for a Little Girl, by -Amy L. 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Thus, we do not necessarily -keep eBooks in compliance with any particular paper edition. - -Most people start at our Web site which has the main PG search facility: - - www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - - -</pre> - +<div>*** END OF THE PROJECT GUTENBERG EBOOK 44847 ***</div> </body> </html> diff --git a/44847.txt b/44847.txt deleted file mode 100644 index cc00f30..0000000 --- a/44847.txt +++ /dev/null @@ -1,4050 +0,0 @@ -Project Gutenberg's A Little Candy Book for a Little Girl, by Amy L. Waterman - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: A Little Candy Book for a Little Girl - -Author: Amy L. Waterman - -Illustrator: Harriet O'Brien - -Release Date: February 9, 2014 [EBook #44847] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK LITTLE CANDY BOOK FOR LITTLE GIRL *** - - - - -Produced by Emmy, Dianna Adair and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - -[Transcriber's Note: Bold text is surrounded by =equal signs= and -italic text is surrounded by _underscores_.] - - - -A LITTLE CANDY BOOK FOR A LITTLE GIRL - - - - -The Ideal Series for Girls - - -=A Little Cook Book for a Little Girl= - -BY CAROLINE FRENCH BENTON - -Cloth decorative, small 12mo. - - 75 cents; carriage paid, 85 cents - -The simple, vivacious style makes this little manual as delightful -reading as a story-book. - - - =A Little Housekeeping Book for a Little Girl;= OR - MARGARET'S SATURDAY MORNINGS - -BY CAROLINE FRENCH BENTON - -Cloth decorative, small 12mo. - - 75 cents; carriage paid, 85 cents - -A little girl, home from school on Saturday mornings, finds out how to -make helpful use of her spare time. - - -=A Little Candy Book for a Little Girl= - -BY AMY L. WATERMAN - - Cloth decorative, with a frontispiece in full color, small - 12mo. - - 75 cents; carriage paid, 85 cents - -This is a book of special appeal, as it explains in simple fashion the -processes of making delicious fudges, fondants, nut dainties and the -like. - - -=A Little Sewing Book for a Little Girl= - -BY LOUISE FRANCES CORNELL - - Cloth decorative, with a frontispiece in full color, small - 12mo. - - 75 cents; carriage paid, 85 cents - -A splendid volume to encourage little girls in the study of the useful -and beautiful art of the needle. - - - THE PAGE COMPANY - 53 BEACON ST., BOSTON, MASS. - -[Illustration: Harriet O'Brien] - - - - -A LITTLE CANDY BOOK FOR A LITTLE GIRL - - - BY - AMY L. WATERMAN - - _With a frontispiece in full color by_ - HARRIET O'BRIEN - -[Illustration] - - BOSTON THE PAGE - COMPANY MDCCCCXVIII - - - - - _Copyright, 1918_ - BY THE PAGE COMPANY - - - _All rights reserved_ - - - First Impression, May, 1918 - - - THE COLONIAL PRESS - C. H. SIMONDS CO., BOSTON, U. S. A. - - - - - TO - - Elizabeth and Dorothy - - - - -PREFACE - - -THE publishers wish to call the attention of the little candy maker to -the Appendix in this book. - -The United States Food Administration, while it does not object to a -moderate use of sugar in candy making, strongly advises that it be used -sparingly in order that our soldiers and allies may be provided with -this energy-giving food that they require. - -Accordingly, a number of recipes requiring a small quantity of sugar, -or eliminating it entirely, have been prepared under the direction of -this able Administration, and the publishers, glad to co-operate in -every way, take pleasure in incorporating these recipes and suggestions -as an Appendix. - -It should be noted, however, that the author has furnished, throughout -the book, a number of recipes that conform in every way to the -suggestions made by the Government. - - - - -CONTENTS - - - CHAPTER PAGE - PREFACE vii - I. COOL WEATHER CANDIES 9 - II. POPCORN GOODIES 37 - III. FUDGE 47 - IV. CARAMELS 86 - V. CREAM CANDIES--UNCOOKED 92 - VI. STUFFED DAINTIES 99 - VII. CREAM CANDIES--COOKED 107 - VIII. SALTED NUTS 124 - IX. BETSEY'S PARTY 129 - APPENDIX 131 - INDEX 139 - - - - -A LITTLE CANDY BOOK FOR A LITTLE GIRL - - - - -CHAPTER I - -COOL WEATHER CANDIES - - -BETSEY BOBBITT was a little girl whose real name was Elizabeth, but -who, whenever she had anything to tell, came rushing to her mother and -bobbed about so much--just couldn't keep still--that she earned the -name Betsey Bobbitt. - -Now, the funny part about the nickname was that it was not always -appropriate; it only fitted when she came bobbing in with "Oh, mother!" -and back and forth she would bob, like--like--well, if you ever saw a -restless tiger at the circus, or at the zoo, pace back and forth in his -cage bobbing his head, you will know just how Betsey Bobbitt looked as -she told her little story. - -Like most little girls, Betsey Bobbitt would often run errands for -the neighbors and nearly always they would insist upon giving Betsey -Bobbitt a penny, saying: "Thank you, dear; now buy yourself a stick of -candy." - -Poor Betsey Bobbitt how she did wish she might buy the candy, because -if there was anything Betsey Bobbitt liked it was candy; and poor, poor -mother how _she_ wished the neighbors would not be so kind, or rather -unkind, for she had tried ever since Betsey Bobbitt first tasted candy -to let her eat only those candies that were pure and wholesome! - -It truly was hard, because while mother had carefully explained that -"penny candies" were unsafe for little children to eat, on account of -the cheap, impure materials used in the making, as well as the bright, -dangerous colors used upon the outside, to make them look attractive, -still Betsey Bobbitt could not understand why other little girls and -boys were allowed to eat them. - -Mother said she was sure the other mothers of little children did not -realize how harmful they were, because if they did, they would never -allow their little girls and boys to eat them. - -So Betsey Bobbitt tried to feel that mother was right about it, but she -couldn't quite forget those "sticks of candy." - -One afternoon in early September, Betsey Bobbitt and several little -schoolmates, on their way home from school, were very busily engaged -in talking, and what do you think they were talking about? They were -discussing what they wanted to do when they grew up. - -At first Betsey Bobbitt was very quiet; this was most unusual, but she -listened attentively to the plans of all the others. Just then they -came to a candy shop in which was displayed a most tempting array of -candies. - -Like a flash Betsey Bobbitt made her decision, and when she said she -wanted to be a teacher of "Domestic Science" the other little girls -were so impressed that their own plans were forgotten; in fact some of -them did not even know what "Domestic Science" meant and they were very -eager to learn. - -So Betsey Bobbitt explained as best she could, what she knew about it -and how she ever came to think of such a future; she told them of her -mother's friend who went to college to learn how to become a teacher of -"Domestic Science," which included knowing how to cook just everything, -the best of all being the most, _oh! most_ delicious candies, and that -was what she, Betsey Bobbitt, wanted to study. - -The little girls were very much excited and looked first at the pretty -candies wistfully and then at Betsey Bobbitt with awe as it seemed -to them very wonderful for any one to be able to make such delicious -candies. - -Betsey Bobbitt herself was so enthused that she could not wait for -the others, so with another hasty glance at the candies and a hurried -goodbye to her friends she left them and ran all the way home to tell -mother about her wonderful plan for the future. - -Mother knew at once that something very special must have happened and -as soon as Betsey could gain her breath it all came out. - -When Betsey Bobbitt finished her story she received the happiest -surprise of her short life, for mother, seeing how earnest and eager -her little girl was over her new plan, had been thinking rapidly, and -so when all had been told Betsey's mother laughed merrily at her little -daughter and said: "Why wait until you are old enough to go to college? -Wouldn't you like to begin to learn now?" - -Do you wonder Betsey Bobbitt nearly fell off her chair, for when she -really understood that mother was to teach her to make candy, she -bobbed about all over the room, exclaiming: "Oh! mother, may I really -and truly?" and, again: "Oh! mother, I don't think I'll even want to -look at penny candy again!" - -This pleased mother so much that she began at once to look up all the -simple ways of making candy that she herself had learned when she was a -little girl like Betsey, as well as many that had been given to her or -that she had cut from favorite magazines and cook books. - -When these recipes were all arranged, Betsey Bobbitt began her candy -making, and a happy, busy winter and spring she had indeed. - -Mother did not get any special outfit, but just let Betsey use the -things she had in the house and which would generally be found in any -ordinary home, some of which were as follows:-- - -Aluminum and agate saucepans, one, two and three quarts; a double -boiler; two glass and one tin half-pint measuring cups (divided -into quarters, thirds and halves); a set of spoons (measuring one -tablespoon, one dessert spoon, one teaspoon, one half teaspoon and -one fourth teaspoon); an old large steel knife that had become very -flexible with constant use; scales; food-chopper; nut-cracker; -corn-popper; a long handled wooden spoon; a small brush for buttering -tins; a fine wire strainer for sifting confectioner's sugar; one large -and one small egg-beater; and a pair of scissors kept specially for -kitchen use. - -Mother also wrote out the following rules for measuring and weighing -and hung them up so that Betsey could find them easily. These Betsey -found very helpful. - - Sugar, granulated, 2 cups = 1 lb. - Sugar, brown, 2-2/3 cups = 1 lb. - Sugar, confectioner's, 3-1/2 cups = 1 lb. - Sugar, powdered, 2-2/3 cups = 1 lb. - Butter, packed solidly, 2 cups = 1 lb. - Molasses, 1-1/2 cups = 1 lb. - Corn Syrup, 1-1/4 cups = 1 lb. - Chocolate, 16 squares = 1 lb. - -The hints for candy making that mother gave Betsey, and which she -memorized, were as follows:-- - -FIRST. To butter with a brush the inside of the saucepan from the top -about two inches down, to prevent the candy from boiling over. - -SECOND. To use fresh, cold water each time she tried the candy. - -THIRD. Any candy that is to be beaten is better if allowed to cool a -few minutes by standing the pan in cold water and if when beaten it -looks like smooth thick cream before pouring in pans. - -FOURTH. To butter the hands well when pulling candies. - -FIFTH. That "soft ball," "hard ball," "thread," and "brittle" mean the -different stages sugar reaches while cooking. - -When a little syrup dropped in cold water can be easily worked between -the thumb and finger, it is a "soft ball;" when it is firm and solid, -it is a "hard ball;" when it drops from the spoon into a fine thread, -it is called "thread;" and when it becomes so hard it will break, it is -called "brittle." - -SIXTH. Never to stir hard candies (unless told to do so) after -ingredients are well mixed and have reached the point where the syrup -"threads." - -SEVENTH. That uncooked foundation cream and fondant cream can be made -into all sorts of candies. - -EIGHTH. That pretty, harmless colorings may be made from the following: -different shades of red and pink from the juice of raspberries, -strawberries, blackberries, elderberries and cranberries; yellow from -saffron; and green from spinach and beet leaves bruised and boiled in a -very little water. - -So Betsey followed every instruction carefully and these are the -candies "Betsey Bobbitt" learned to make. - -Betsey chose to make the hard candies first, and mother told her she -had chosen well as the cool fall and cold winter weather were much -better for these candies as they did not become so sticky and hard to -handle as in warm weather. One thing in particular mother impressed -upon Betsey's mind was this: it would be much easier to have all the -materials and utensils, used in making the candy, ready, _before_ the -cooking began; and another equally important thing was to wash all the -dishes and pans and leave everything tidy and in order when finished. - - -Butter Scotch No. 1 - - Sugar (brown), 2-2/3 cups - Butter, 1/2 cup - Water (cold), 2 tablespoons - -When Betsey put these all in the saucepan, she remembered to dip her -brush in melted butter and brush the pan about two inches down from -the top so that the candy would not boil over, then she let the syrup -boil, without stirring, until a little which she dropped from the spoon -formed a hard ball in cold water. It was then ready to pour (thinly) in -buttered pans and mark, at once, in squares. - -This was Betsey's favorite recipe for butter scotch although she found -the following two recipes very nice. - - -Butter Scotch No. 2 - - Sugar (granulated), 1 cup - Corn Syrup, 1 cup - Vinegar, 1 teaspoon - Butter, 1/2 cup - -Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, -then dipping her brush in melted butter she brushed the top of the -saucepan two inches down, next she stirred the ingredients well -together before putting the saucepan on the stove, because after the -syrup began to cook it must not be stirred. - -When it was boiling well Betsey tried a few drops in cold water every -little while (each time remembering to use fresh water), and when it -formed a hard ball she knew it was done. - -The buttered pans were all ready and into these Betsey poured the candy -(thinly) and marked it at once into squares. - - -Butter Scotch No. 3 - - Molasses, 1 cup - Sugar (granulated), 1 cup - Butter, 1 tablespoon - Flavoring (lemon), 1/2 teaspoon - -After the molasses, sugar and butter were put into the saucepan and the -saucepan had been well brushed two inches down from the top as mother -instructed, Betsey let them cook until the syrup reached the hard ball -stage when a little of it was dropped in cold water. - -It was then time to add the flavoring and pour at once into the -buttered pans, not forgetting to mark in squares. - -Betsey found that butter scotch was much more tasty when thin, so that -was why she buttered more than one pan and had it only a quarter of an -inch thick. - - -Butter Taffy - - Sugar (brown), 3 cups - Molasses, 1/2 cup - Vinegar, 1/4 cup - Water (hot), 1/4 cup - Butter, 2 tablespoons - Flavoring (vanilla), 1 teaspoon - -Betsey put everything except the butter and vanilla into the saucepan -and boiled these until the syrup formed a hard ball when a little was -tried in cold water, then the butter and vanilla were added, and it was -cooked three minutes more (Betsey counted up to one hundred and eighty) -and poured into a large buttered pan. - - -Lemon Cream Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Cream of tartar, 1/4 teaspoon - Butter, Size of a walnut - Flavoring (lemon), 2/3 teaspoon - -Betsey dissolved the sugar in the water and let it come to the boiling -point, then she added the cream of tartar, which she first dissolved in -one teaspoon of hot water, and when the candy was nearly done she put -in the piece of butter. - -When a little of the syrup dropped in cold water formed a hard ball it -was then time to add the flavoring and pour in a buttered pan to cool. - -While the candy was cooling Betsey greased her finger-tips well, and -when the candy was cool enough to handle Betsey began to pull it; at -first she found it very awkward but mother showed her just how to do it -and before long Betsey could do it very nicely. This pulling, as mother -explained, was very _quick_ work. Then when the candy was white Betsey -cut it into small pieces with the scissors. - - -Vanilla Cream Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Cream of tartar, 1/4 teaspoon - Butter, Size of a walnut - Flavoring (vanilla), 1 teaspoon - -The sugar and water were put into the saucepan and let come to the -boiling point, then the cream of tartar was dissolved in one teaspoon -of hot water and Betsey added it to the sugar and water. She let these -cook, and just before they reached the hard ball stage, added the -butter. - -When the hard ball formed, by dropping a little of the syrup in cold -water, the vanilla was added and the candy was poured in a buttered pan -to cool. - -In the meantime Betsey greased her finger-tips, and as soon as the -candy was cool enough to handle she began to pull it. Betsey had to -work quickly and as soon as the candy was white she cut it into small -pieces. - - -Peppermint Cream Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Cream of tartar, 1/4 teaspoon - Butter, Size of a walnut - Flavoring (oil of peppermint), 4 drops - -After Betsey let the sugar and water come to the boiling point she -added the cream of tartar dissolved in one teaspoon of hot water and -continued to boil until a little of the syrup dropped in cold water had -nearly reached the hard ball stage, then she added the butter. - -When it had quite reached the hard ball stage Betsey took it from the -fire, dropped in the four drops of peppermint and poured the candy into -a buttered pan to cool. - -Greasing her finger-tips just as she did for the lemon and vanilla -cream candy, Betsey proceeded to pull until white and then cut it in -small pieces. - - -Betsey's Orange Cream Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Cream of tartar, 1/4 teaspoon - Butter, Size of a walnut - Flavoring (orange), 1 teaspoon - -Betsey called this her own recipe, because, while it was made exactly -like the "Lemon," "Vanilla," and "Peppermint Cream Candy," she said -to mother one day, "Why can't I use orange flavoring and have still -another change?" Mother told her there was no reason at all why -she couldn't, and that she was glad to see Betsey thinking out new -combinations for herself. - -So Betsey was delighted, and once more mother wrote it out, for, as -Betsey said, "It was much easier to have it right before you under its -own name than to keep turning back to the recipes that had gone before." - -The sugar and water were brought to the boiling point, the cream of -tartar was dissolved in one teaspoon of hot water and added; these she -let boil until a little dropped in cold water was almost hard, then -Betsey put in the butter. When it was quite hard she took it from the -fire, added the orange flavoring and poured at once into the buttered -pan to cool. - -Betsey found she had time to wash her saucepan, spoon and other dishes -before she needed to grease her fingers, and thus made the kitchen more -tidy and attractive while she pulled the candy. - - -Lemon Cream Taffy - - Sugar (granulated), 2 cups - Water, 1 cup - Vinegar, 1/4 cup - Butter, 1 tablespoon - Flavoring (lemon), 1/2 teaspoon - -After Betsey began to think for herself she acted in such an important -manner that mother smiled to see how rapidly her little daughter was -advancing. - -The sugar, water and vinegar were measured carefully into the saucepan, -well mixed, then placed upon the stove to boil. One thing in particular -that Betsey learned from her own experience was never to let any candy -she was making boil too hard; an even steady boil made the candy much -nicer, and, besides, it did not then "spit" all over the stove and make -the unpleasant odor of burned sugar in the house. - -Betsey tried the candy in cold water and just before it formed a hard -ball she added the butter; when it formed a ball that was quite hard -she removed the saucepan from the fire, added the lemon flavoring and -poured into the buttered pan. - -With fingers well greased she pulled the candy, as soon as it was cool -enough to handle comfortably, until it was very white, then cut it into -small pieces with a pair of scissors. - - -Orange Cream Taffy - - Sugar (granulated), 2 cups - Water, 1 cup - Vinegar, 1/4 cup - Butter, 1 tablespoon - Flavoring (orange), 1/2 teaspoon - -Betsey let the sugar, water and vinegar boil until a little of the -syrup, dropped in cold water, formed a hard ball. The butter was added -just before it was done and the orange flavoring as soon as it was -taken from the stove. - -Pouring the candy into the buttered pan, Betsey let it stand until she -could handle it easily, then with well-greased fingers she pulled the -candy white and cut it in pieces. - - -Vanilla Cream Taffy - - Sugar (granulated), 2 cups - Water, 1 cup - Vinegar, 1/4 cup - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - -The sugar, water and vinegar were boiled until a little of the syrup, -tried by Betsey in cold water, formed a hard ball. Just before it -reached this stage Betsey slipped in the butter. - -As soon as it was done Betsey took it from the fire, added the vanilla, -poured into the buttered pan, let it cool until she could handle it, -then greased her fingers and pulled until it was quite white and cut -into small pieces. - - -Vinegar Candy - - Sugar (granulated), 2 cups - Vinegar, 1/2 cup - Water, 1/2 cup - -When the sugar, vinegar and water had boiled long enough so that a -little of the syrup, dropped in cold water, formed a hard ball, it was -poured into a buttered pan, let cool sufficiently and pulled. It was -very simple, since Betsey did not have to stir this while cooking or -add anything extra. - - -Cream of Tartar Candy - - Sugar (granulated), 2 cups - Water (hot), 1 cup - Cream of tartar, 1 teaspoon - -The sugar, water and cream of tartar were put in the saucepan and -well stirred, then boiled until a little of the syrup, dropped in cold -water, formed the usual hard ball. Betsey found this took about twenty -minutes. Then she poured the candy into a buttered pan and let it cool -so that she could handle it easily. - -With well-greased fingers she pulled the candy quickly, then cut into -small pieces or short sticks with the scissors. - - -Chocolate Taffy - - Sugar (granulated), 1 cup - Corn Syrup, 1 cup - Milk, 1/2 cup - Butter, 1/2 cup - Chocolate, 2 squares - -This Betsey found to be delicious. She cooked all of the ingredients -together, and when a little of the candy, dropped in cold water, was -quite hard, she poured it into the buttered pan. When the candy was -cool Betsey marked it into squares. - -Most little girls like molasses candy and Betsey was no exception; she -thought the recipes that follow were the best of the kind she had ever -tasted. - - -Molasses Candy - - Molasses, 1 cup - Sugar (granulated), 1 cup - Butter, Size of an egg - Vinegar, 1 tablespoon - Baking soda, 1 teaspoon - -Betsey put all the above named ingredients except the soda into her -saucepan to boil. When a little of the syrup, dropped in cold water, -became brittle, she took the saucepan off the stove, and added the -soda; then she poured the candy into the buttered pan. - -When it was cool enough to handle Betsey greased her fingers and pulled -the candy until it was a shiny golden brown, then with the scissors cut -it into short sticks. - - -Peanut Molasses Candy (not Pulled) - - Molasses, 2 cups - Sugar (brown), 1 cup - Butter, 3 tablespoons - Vinegar, 1 tablespoon - Peanuts (shelled), 1/2 cup - -After Betsey put the molasses, sugar and butter together in the pan -she let them boil until they formed a hard ball when tried in cold -water, then she added the vinegar and continued cooking until it became -brittle. - -The buttered pan was ready with the peanuts in and the candy was poured -over them. Before it became quite cool Betsey marked it in squares. - - * * * * * - -Betsey thought pulling candy the best kind of fun and after she learned -perfectly how not to get all sticky, mother allowed her to invite a few -of her little friends to have a "pulling bee." - -This pleased Betsey and her little friends very much. One of the little -girls said she knew what a "husking bee" was, for once when she was in -the country at the time when the corn was full grown, all the friends -and neighbors round about had been invited to come and help with the -husking. - -Betsey's mother told the little girl a "pulling bee" was the same idea -exactly, for they were to come and help pull the candy after it was -cooked. - -Each little girl put on one of mother's big aprons and carefully washed -her hands, then Betsey read the names of the different recipes out -loud and mother said they might choose two to make. - -They chose "Betsey's Orange Cream Candy" on page 22 and "Molasses -Candy" given on page 28. - -Mother stayed with them in case they needed her help, although Betsey -took full charge. - -Betsey certainly managed well, for she kept each little girl busy doing -her share, and when the candy was cooked and ready to pull the real fun -started. - -Despite Betsey's careful teaching, mother's help was much needed in -assisting some of the little girls, who just could not help getting all -sticky. - -The afternoon passed so quickly and the candy was so good that the -little crowd voted it to be the best time they had ever had. - -The following week Betsey made: - - -Molasses Kisses - - Molasses, 1 cup - Water, 1/4 cup - Sugar (granulated), 1/4 cup - Honey, 1/4 cup - Corn Syrup, 1 tablespoon - -The molasses, water, sugar, honey and corn syrup Betsey measured -carefully into the saucepan, and cooked them until when tried in cold -water the syrup formed the usual hard ball. Pouring the candy into the -buttered pan, Betsey let it cool until she could handle it easily. -With well-greased fingers she pulled the candy, then cut in pieces and -wrapped in wax paper. - - -Brown Sugar Candy (Pulled) - - Sugar (brown), 1 cup - Corn Syrup, 1 cup - Butter, 2 tablespoons - Lemon juice, 1 tablespoon - -Betsey put the sugar, corn syrup and butter in the saucepan and let -them boil without stirring until a little of the syrup, dropped in cold -water, became brittle. Taking the saucepan from the fire, she added -the lemon juice and poured the candy into a buttered pan, greased her -fingers well, and pulled when sufficiently cool. Then with the scissors -she cut in small pieces. - - * * * * * - -Once when Betsey's mother was a young girl she visited a large farm in -northern Vermont and it was there she had her first butternuts. - -Betsey thought the recipes for butternut candy that follow were the -best ever. - - -Lemon Butternut Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butternut meats (broken), 1 cup - Flavoring (lemon), 1 teaspoon - -After Betsey boiled the sugar and water without stirring until thick -enough to spin a fine thread, she added the flavoring, placed her pan -in cold water, and then stirred it very quickly until it was white, -added the nuts, and poured into a buttered pan. - -When it was cold she cut the candy into small squares. - - -Orange Butternut Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butternut meats (broken), 1 cup - Orange juice, 1 tablespoon - -Putting the sugar and water in the saucepan, Betsey let them boil -without stirring until it would spin a fine thread from the tip of the -spoon. The orange juice was added, and the pan placed in cold water and -stirred very quickly until it was white. Now Betsey added the nuts and -poured into a buttered pan, and when cold she cut the candy into small -squares. - - -Vanilla Butternut Candy - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butternut meats (broken), 1 cup - Flavoring (vanilla), 1 teaspoon - -Like the "Lemon" and "Orange Butternut Candy," Betsey put the sugar and -water on to boil without stirring. When a fine thread spun itself from -the tip of the spoon she removed the saucepan from the fire, added the -vanilla flavoring and stood it in cold water. - -Stirring the candy very quickly until it was white, Betsey then added -the nuts and poured it into a buttered pan. When it was cold she cut -the candy into small squares. - - * * * * * - -Another candy that Betsey was very fond of was peanut brittle, and she -was eager to make some of her own. - -Mother told her it was very easy to make if you were only careful not -to let the sugar burn and worked quickly, so one day Betsey made this - - -Peanut Brittle - - Sugar (granulated), 2 cups - Peanuts (shelled), 1 cup - -For this Betsey had to have a slow fire. Mother told her to put the -sugar into the iron frying-pan, and explained how it would first lump, -then gradually melt, and that when it was a clear pale coffee color it -was ready to pour quickly over the nuts. - -Betsey had put the peanuts in a buttered pan on the back of the range -so as to be ready the minute the sugar was properly melted. - -Here is another candy with peanuts that Betsey liked. - - -Peanut Candy - - Sugar (brown), 2-2/3 cups - Corn Syrup, 1 cup - Water, 1 cup - Butter, 4 tablespoons - Peanuts (shelled), 1-1/2 cups - -The sugar, syrup and water Betsey boiled until it was crisp or brittle -when tried in cold water. Just before taking from the fire she added -the butter and nuts, then poured into buttered pans. - -Betsey also made - - -Plain Peppermints - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cream of tartar, A pinch - Oil of peppermint, 4 drops - -After the sugar, milk and cream of tartar were put in the saucepan -Betsey set it on the back of the range until it looked clear and -watery. Then she brought it forward and when the boiling point was -reached, let it boil one minute, or while she counted sixty. Taking it -from the fire, she added the oil of peppermint drops and beat until the -candy was creamy, then quickly dropped from tip of spoon on waxed paper. - -Sometimes this hardened before Betsey could get it all dropped, but -putting the saucepan back on the stove, it would melt and she could -finish the dropping. - - -Cocoanut Drops - - Sugar (granulated), 2 cups - Water, 1/2 cup - Cocoanut (prepared), 1 cup - -Betsey cooked the sugar and water until it formed a hard ball when -tried in cold water, removed from fire, added the cocoanut and beat to -a cream. Like the peppermints, she dropped quickly on waxed paper. - - - - -CHAPTER II - -POPCORN GOODIES - - -BETSEY was glad when mother decided on "Popcorn Goodies," for she found -it such splendid fun popping the corn. - -How Betsey loved to watch the kernels burst into the pretty white -snowflakes! - -Her first attempt was just plain hot buttered popcorn. - -Mother was busily explaining this recipe to Betsey when Dorothy, -Betsey's dearest friend, came over to spend the afternoon. Mother -invited the little guest to share the fun of popping the corn, and on -observing how well the little girls worked together then and there gave -Dorothy a standing invitation to join in the candy-making whenever she -could find the time, and, you may be sure, the invitation was eagerly -accepted. - - -Hot Buttered Corn - - Corn (not popped), 1/2 cup - Butter, 1/4 cup - Salt. - -Mother saw that the fire was just right, not too hot nor too cold. - -She told Betsey that if it was too hot the kernels of corn did not -heat evenly and you were apt to burn them; so Betsey followed every -instruction, and as the corn popped so also did Betsey's eyes pop with -excitement to see the little kernels turn inside out. - -The half-cup of corn she found made about six cups of popped corn. - -Betsey's mother was very particular about having her use only the corn -that popped perfectly; the imperfect corn was thrown away. - -While Betsey was popping the corn, the butter had been standing in a -large bowl in the warm kitchen, so that it was soft and creamy (mother -said it was not so nice if you let the butter melt to oil), and while -the corn was still warm, Betsey added it to the creamy butter, stirring -all the time, then with the salt shaker she shook the fine salt through -the corn. - -This buttered corn was so good it was quickly eaten, so Betsey often -made double quantity, and many a cold winter's day she and her dearest -friend popped corn. Sometimes Betsey made - - -Brown Sugar Popcorn Candy - - Sugar (brown), 2 cups - Water, 6 tablespoons - Butter, 2 tablespoons - Corn (not popped), 1 cup - -A saucepan containing the sugar, water and butter was placed on the -back of the stove to melt the ingredients while Betsey popped the corn, -one half a cup at a time. While the candy was cooking she carefully -picked over the corn, using only the kernels that were perfectly -popped, and put them in a large saucepan at the back of the stove. - -When the candy became brittle as soon as a little was dropped in cold -water, Betsey poured it over the corn, stirred and mixed it well, -removed from fire and continued to stir until the candy cooled a little. - -It was then poured into a buttered pan, a heavy weight placed on the -top (mother had to show her how) and as soon as it was cold Betsey cut -it into bars with a very sharp knife. Sometimes the knife would stick -while cutting, but mother said if she would dip the blade in water now -and then she would find it much easier. - - -Popcorn Candy - - Sugar (granulated), 1 cup - Water, 3 tablespoons - Butter, 1 tablespoon - Corn (not popped), 1 cup - -First Betsey popped the corn, putting one half a cup in the popper at a -time; after picking the corn over carefully she had about twelve cups -or three quarts of popped corn. - -Then the sugar, water, and butter were put in a saucepan and cooked -until it was brittle, when tried in cold water; the popped corn, which -had been kept in a large saucepan at back of the stove, was then -covered with the syrup, stirred until it was well mixed, then taken -from fire and the stirring continued till the mixture cooled a little. -Now she poured it into a buttered pan, placed a weight over it, and -when cold cut into bars with a sharp knife. If the knife stuck while -cutting, Betsey dipped the blade in water now and then, as mother had -taught her. - - -Popcorn Balls - - Molasses, 1 cup - Sugar (granulated), 1/2 cup - Butter, 1 tablespoon - Corn (not popped), 1 cup - -The corn Betsey popped, picked over and put in a good-sized buttered -pan, then shook just a little salt over it. - -The butter, sugar and molasses she boiled until it became brittle -when tried in cold water, then poured the candy slowly over the corn, -stirring all the while. - -Betsey then buttered her hands and shaped the corn into balls as soon -as it was cool enough for her to handle. - - -Maple Sugar Popcorn Balls - - Maple Syrup, 1 cup - Sugar (granulated), 1/2 cup - Butter, 1 tablespoon - Corn (not popped), 1 cup - -As Betsey became more and more expert in making candy she found she -could plan many ways to save time. - -Having everything ready to work with at the beginning made the work far -easier. - -So while Betsey popped the corn, the maple syrup, sugar and butter were -busily boiling. - -Of course Betsey had to work quickly and put her whole mind on what she -was doing. By the time the corn was popped, carefully picked over and -placed in a good-sized buttered pan, then sprinkled with a little salt, -the candy was about done. She tried a little in cold water, and when it -became brittle she poured it slowly over the corn, constantly stirring. - -When it was cool enough to handle, Betsey, with well-buttered fingers, -shaped it into balls, which she wrapped in waxed paper. - - -How to Sugar Popcorn - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butter, 2 tablespoons - Corn (not popped), 3/4 cup - -Betsey, after first popping the corn, put the sugar, water and butter -in a saucepan. When the candy was boiling Betsey added the popcorn -gradually, until all had been added that the syrup would cover, then -stirred gently from the bottom until the sugar formed grains on the -corn. - -It was then turned into a dish to cool. - - -Frosted Popcorn - - Molasses, 1 cup - Sugar (granulated), 1/2 cup - Butter, 1 tablespoon - Corn (not popped), 1 cup - Powdered sugar. - -This was very pretty. After the popcorn was nicely popped and placed in -a large buttered saucepan Betsey cooked the molasses, sugar and butter -until it was brittle when tried in cold water, poured it over the -corn slowly and mixed thoroughly. Over this she shook an abundance of -powdered sugar and mixed it in until the kernels separated and rattled. - - -Pink Frosted Popcorn - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butter, 1 tablespoon - Corn (not popped), 1 cup - Powdered sugar. - Strawberry juice. - -Betsey popped the corn, picked it over, then placed in a large buttered -saucepan. The sugar, water and butter she cooked until a little of the -syrup, dropped in cold water, became brittle, then she added enough -strained strawberry juice (a few drops at a time) to make it just -the shade of pink she liked best. This she then poured over the corn -slowly, stirring all the while, next she shook an abundance of powdered -sugar over it all and stirred it in until the kernels separated and -rattled. - - -Red Frosted Popcorn - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butter, 1 tablespoon - Corn (not popped), 1 cup - Powdered sugar. - Cranberry juice. - -The granulated sugar, water and butter were placed in a saucepan at the -back of the range to melt while Betsey popped the corn, one half a cup -at a time. - -Picking it over carefully and throwing away all those kernels that were -not properly popped, she placed the corn in a large buttered saucepan, -then cooked the syrup until a little dropped in cold water became -brittle. Adding the strained cranberry juice a few drops at a time -until it became a brilliant red, Betsey slowly poured the candy over -the corn, stirring constantly, then shaking an abundance of powdered -sugar over the corn, she stirred it in until each kernel was separate. - - -Chocolate Frosted Popcorn - - Sugar (granulated), 2 cups - Water, 1/2 cup - Butter, 1 tablespoon - Chocolate, 2 squares - Corn (not popped), 1 cup - Powdered sugar. - -This Betsey made just as she did the other "Frosted Popcorn." - -She popped the corn, one half a cup at a time, picked it over and -placed the perfect kernels in a large buttered saucepan, throwing away -the imperfect kernels. - -The sugar, water, butter and chocolate were cooked until a little of -the syrup, dropped in cold water, became brittle. It was then poured -slowly over the corn and stirred constantly. - -The powdered sugar Betsey shook over the corn in abundance and mixed -until each kernel separated and rattled. - - * * * * * - -At Christmas time Betsey made a number of the different kinds of -frosted popcorn. Some of them she strung for the Christmas Tree and -others she used for filling little net bags. - -The little net bags she made of different colors, some red, some green -and others of dark blue and white net. - -She put a few silver stars here and there on the outside of each bag -and filled them with the frosted corn. - -They were most attractive, and her little friends, to each of whom she -presented one, thought they were wonderful, and marvelled at Betsey's -original ideas. - - - - -CHAPTER III - -FUDGE - - -WHEN the Christmas holidays were over and the excitement incident -thereto had abated, Betsey was eager to continue her candy-making, and -when mother suggested fudge Betsey just bobbed and bobbed, but finally -said: "Oh, I know that I will enjoy all of the different fudges, but -are you sure that you have them all, mother?" Mother smiled at her -little pupil's enthusiasm and replied: "Well, Betsey, I may not have -all of the fudge recipes, but I am sure I have a very large number, for -fudge has always been one of my favorite candies, and I have always -enjoyed making it in different ways." And as the weeks went on Betsey -made the following fudges: - -First mother explained to Betsey that to have fudge very creamy was -all-important, and instructed her _not_ to beat it until it became -sugary, but only until it looked like thick heavy cream, then it was -ready to pour at once in the buttered pan and mark in squares. - - -Cocoanut Fudge - - Sugar (granulated), 2 cups - Milk, 3/4 cup - Butter, Size of a walnut - Cocoanut (prepared), 1/2 cup - -All except the cocoanut Betsey let boil ten minutes, took from the -fire, added cocoanut, beat till it thickened and poured into buttered -pan. - - -Chocolate Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - -The sugar, milk and chocolate were dissolved in the saucepan at back of -stove, then brought forward and boiled until Betsey could form a soft -ball between her thumb and fingers when a little was dropped in cold -water; taking the saucepan from the stove, she placed it in a pan of -cold water, added the butter and vanilla, beat until it was like heavy -cream, then poured quickly into the buttered pan and marked in squares. - - * * * * * - -When Betsey found how many different "fudges" could be made she -welcomed each new recipe with glee. - - -Chocolate Fudge with Molasses - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - -Putting the sugar, molasses, milk, chocolate and butter in the -saucepan, Betsey let them boil until they formed a soft ball when a -little of the syrup was dropped in cold water, then she removed the -saucepan from the fire, added the vanilla and placed the saucepan in a -pan of cold water. - -Beating the fudge until it looked about as thick as heavy cream, Betsey -poured it into a buttered pan and marked in squares. - - -Chocolate Fudge with Brown Sugar - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - -As before, Betsey put the sugar, milk, chocolate and butter in the -saucepan and on to boil and let them cook until a little of the syrup -dropped in cold water formed a soft ball between the thumb and finger, -then adding the vanilla, she removed the saucepan from the fire and -placed it in a pan of cold water. After beating the fudge until it was -as thick as heavy cream, Betsey poured it into the buttered pan and -marked in squares. - - * * * * * - -If mother happened to be out of chocolate, which sometimes occurred, -Betsey made a fudge with cocoa or coffee. - - -Fudge with Cocoa - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - -Betsey melted the butter in the saucepan first, then added the cocoa -gradually, and when it was very smooth included the sugar and milk. -These she let boil until a little of the syrup dropped in cold water -formed a soft ball, then removing the saucepan from the fire, she -placed it in a pan of cold water, added the vanilla, beat the fudge -until it was thick like heavy cream, and poured it in the buttered pan -and marked in squares. - - -Fudge with Coffee - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strained through cheesecloth.) - - Butter, 2 tablespoons - -Let sugar, coffee and butter cook until a little dropped in cold -water forms a soft ball, Betsey explained to a friend of mother's who -happened in, remove saucepan from fire and stand in a pan of cold -water, then beat until it looks as thick as nice heavy cream, when you -pour at once into a buttered pan and mark in squares. The friend liked -the coffee flavor so well that she went home and made some for herself. - -When Betsey began to add nuts, raisins, figs, dates, marshmallows or -marshmallow cream to the different kinds of fudges, mother at first -thought it unnecessary to re-write the quantities and directions, -but Betsey exclaimed, "Why, mother, it will be so much easier if I -have each recipe written out all by itself, then I won't need to keep -referring back!" and mother found Betsey was right. - -It saved all confusion, and, of course, Betsey was only a little girl, -so mother continued to make each recipe complete in itself, regardless -of how little it might vary from one previously given. - - -Chocolate Walnut Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Walnut meats (broken), 1/2 cup - -The sugar, milk, chocolate and butter Betsey boiled until a little -of the syrup dropped in cold water formed a soft ball. Removing the -saucepan from the fire, she placed it in a pan of cold water, added -the vanilla and nuts, then beat until it was thick like heavy cream. -Pouring quickly into a buttered pan, she marked it into squares. - - -Chocolate Pecan Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Pecan meats, 1/2 cup - -When the sugar, milk, chocolate and butter had boiled so that a little -of the syrup dropped in cold water formed a soft ball, Betsey removed -the saucepan from the fire, stood it in a pan of cold water, added the -vanilla and nuts and beat the candy until it was as thick as heavy -cream. - -She poured it quickly into a buttered pan and marked in squares. - - -Chocolate Almond Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Almonds (blanched and broken), 1/2 cup - -Mother told Betsey to shell the almonds and measure them in the -measuring cup, then put them in a small bowl and cover with _boiling_ -water for about a minute. This she did, then drained off the water and -the little brown skins peeled off very easily. Next she cut them into -small pieces and they were ready for the fudge, which she proceeded to -make in the usual manner. - -The sugar, milk, chocolate and butter were boiled until they formed -a soft ball, when a little of the syrup was dropped in cold water; -removing the saucepan from the fire, it was placed in a pan of cold -water and the nuts and vanilla added, then Betsey beat it well until -it was thick like rich, heavy cream and poured at once into the -buttered pan and marked in squares. - - -Chocolate Peanut Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Peanuts (shelled), 1/2 cup - -Putting the sugar, milk, chocolate and butter into a saucepan, Betsey -let them boil until they reached the "soft ball" stage, then removing -from the fire she placed the saucepan in a pan of cold water, added -the peanuts and vanilla and beat until it was thick like heavy cream. -Pouring at once into a buttered pan, she marked the candy in squares. - - -Chocolate Raisin Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Raisins (seeded), 1/2 cup - -After measuring out the sugar, milk, chocolate and butter, Betsey put -them on to boil, and while these were cooking so the syrup formed a -soft ball when a little of it was dropped in cold water, Betsey picked -over the raisins and cut each one in halves. Sometimes she used the -seeded raisins or the small sultana raisins, or again the "Not-a-seed" -raisins. But whichever she used, she first found it necessary to put -them in a bowl and cover with boiling water that she might soften and -separate them easily. - -It only took a minute, and after draining them carefully she turned -them out on a towel so that the extra moisture might be absorbed. - -Then when the candy was done she added the raisins and vanilla and -placed the saucepan in a pan of cold water. Next she beat the candy -well, and when it was as thick as heavy cream, poured it into the -buttered pan and marked in squares. - - -Chocolate Fig Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Figs (cut in small pieces), 1/2 cup - -Betsey let the sugar, milk, chocolate and butter cook until a little of -the syrup, dropped in cold water, formed a soft ball; in the meantime -she wiped each fig carefully with a damp cloth and cut out the hard -little stem, then she cut them up into small pieces. - -When the candy was sufficiently cooked she removed the saucepan from -the fire and placed it in a pan of cold water, added the figs and -vanilla, beat until it was thick like heavy cream, poured quickly into -buttered pan and marked in squares. - - -Chocolate Date Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Dates (cut in small pieces), 1/2 cup - -After the sugar, milk, chocolate and butter were on the stove cooking -Betsey prepared her dates. She removed the large stone and cut each -date into four pieces. By the time the candy had cooked so that a -little of it when dropped in cold water formed a soft ball, Betsey -removed it from the fire and placed the saucepan in a pan of cold -water; then she added the dates and vanilla, beat the candy until it -was thick like heavy cream and poured at once into a buttered pan and -marked in squares. - - -Chocolate Marshmallow Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Marshmallow cream, 2 tablespoons - -When Betsey had cooked the sugar, milk, chocolate and butter until a -little of the syrup when dropped in cold water formed a soft ball, -she removed the saucepan from the stove and stood it in a pan of cold -water. The vanilla and marshmallow cream were added and the candy -beaten until it was as thick as heavy cream, then pouring at once into -the buttered pan she marked it into squares. - -Sometimes Betsey added a half cup of walnuts or pecans with the -marshmallow cream. This made a very rich and delicious fudge. - - - -Chocolate Molasses Walnut Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Walnut meats (broken), 1/2 cup - -The sugar, molasses, milk, chocolate and butter Betsey measured -carefully into the saucepan, put on the stove and let boil until a -little of the syrup, dropped in cold water, formed a soft ball, then -removing from the fire she placed the saucepan in a pan of cold water, -added the nuts and vanilla and beat the candy until it was thick like -heavy cream. Into the buttered pan she poured it quickly and marked in -squares. - - -Chocolate Molasses Pecan Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Pecan meats, 1/2 cup - -The pecan nuts mother usually bought ready shelled so Betsey had only -to measure them out with the other ingredients. - -Putting the sugar, molasses, milk, chocolate and butter in the -saucepan, she stirred them well together before cooking. These she -boiled until a little of the syrup formed a soft ball when it was -dropped in cold water. - -Removing the saucepan from the fire, she stood it in a pan of cold -water, added the nuts and vanilla and beat the fudge until it was thick -and creamy. Pouring quickly into a buttered pan she marked it into -squares. - - -Chocolate Molasses Almond Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Almonds (blanched), 1/2 cup - -Betsey blanched the almonds after she had shelled them just as she did -before, by pouring _boiling_ water over them and letting them stand -about a minute, then draining off the water, she slipped off the little -brown skins easily and divided the almonds in halves. - -The sugar, molasses, milk, chocolate and butter she cooked to the soft -ball stage, removed from fire, placed saucepan in a pan of cold water, -added nuts and vanilla, then beat till it was thick like heavy cream, -poured quickly into buttered pan and marked in squares. - - -Chocolate Molasses Peanut Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Peanuts (shelled), 1/2 cup - -When Betsey had cooked the sugar, molasses, milk, chocolate and butter -so that a little of the syrup formed a soft ball when it was dropped -in cold water, she removed the saucepan from the fire, placed it in a -pan of cold water, added the peanuts and vanilla, beat well till it -was thick and creamy, poured quickly into a buttered pan and marked in -squares. - - -Chocolate Molasses Raisin Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Raisins (seeded), 1/2 cup - -Betsey measured out a half-cup of seeded raisins, put them in a small -bowl and poured over sufficient boiling water to cover. Letting these -stand a minute or two until they were easy to separate, she then -drained off the water and spread the raisins on a towel, gently patting -them, until all the water was absorbed. Next she cut them in halves. - -In the meantime the sugar, molasses, milk, chocolate and butter had -been cooking; when a little of the syrup dropped in cold water formed -a soft ball, Betsey removed the saucepan from the fire, placed it in a -pan of cold water, added the raisins and vanilla, beat the fudge till -it was thick, then poured quickly into a buttered pan and marked in -squares. - - -Chocolate Molasses Fig Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Figs (cut in pieces), 1/2 cup - -In preparing the figs Betsey took a damp cloth and wiped each one -carefully, cut out the hard little stem, then cut each fig into small -pieces. - -The sugar, molasses, milk, chocolate and butter were boiled until -a little of the syrup dropped in cold water could be formed into a -soft ball between the thumb and finger; removing it from the fire -Betsey placed the saucepan in a pan of cold water, added the figs and -vanilla, beat till it was thick like heavy cream, poured quickly into -buttered pan and marked in squares. - - -Chocolate Molasses Date Fudge - - Sugar (granulated), 2 cups - Molasses, 1/4 cup - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Dates (cut in pieces), 1/2 cup - -Removing the large stone from the dates, Betsey cut each one into four -pieces. The sugar, molasses, milk, chocolate and butter she boiled to -the "soft ball" stage. It was then ready to remove from fire and place -the saucepan in a pan of cold water, add the dates and vanilla, beat -till it was thick and pour quickly in buttered pan and mark in squares. - - -Chocolate Brown Sugar Walnut Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Walnut meats (broken), 1/2 cup - -When Betsey had cooked the sugar, milk, chocolate and butter so that -when she dropped a little of the syrup in cold water she could form -a soft ball between her thumb and finger she removed the saucepan -from the fire, stood it in a pan of cold water, added the vanilla and -walnuts, beat the fudge till it was thick and poured quickly into a -buttered pan and marked in squares. - - -Chocolate Brown Sugar Pecan Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Pecan meats, 1/2 cup - -The sugar, milk, chocolate and butter Betsey cooked to the usual "soft -ball" stage, removed the saucepan from the fire, stood it in a pan of -cold water, added the vanilla and pecans, beat till it was thick and -poured quickly into a buttered pan and marked into squares. - - -Chocolate Brown Sugar Almond Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Almonds (blanched), 1/2 cup - -When the almonds were shelled Betsey liked to blanch them. After they -had been covered with boiling water for about a minute she could remove -the brown skins very easily and divided them in halves. - -The sugar, milk, chocolate and butter were all ready to boil. Betsey -let them cook till a little of the syrup dropped in cold water formed a -soft ball, then removed the saucepan from the fire, stood it in a pan -of cold water, added the almonds and vanilla, beat the fudge until it -was thick like heavy cream, poured quickly into the buttered pan and -marked in squares. - - -Chocolate Brown Sugar Peanut Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Peanuts (shelled), 1/2 cup - -While the sugar, milk, chocolate and butter were cooking, Betsey -shelled the peanuts. When the candy was sufficiently cooked, so that -a little of it, dropped in cold water, formed a soft ball between the -thumb and finger, it was removed from the fire and the saucepan stood -in a pan of cold water. Betsey next added the nuts and vanilla, beat -the fudge till it was thick like heavy cream, poured quickly into the -buttered pan and marked in squares. - - -Chocolate Brown Sugar Fig Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Figs (cut in small pieces), 1/2 cup - -The sugar, milk, chocolate and butter were cooked until a little of the -syrup dropped in cold water formed a soft ball. - -The saucepan was then removed from the fire and stood in a pan of cold -water. - -Now Betsey added the vanilla and figs (the figs she had prepared by -wiping each one with a damp cloth, removing the little hard stem and -cutting into small pieces), beat the fudge till it was as thick as -heavy cream, poured quickly into the buttered pan and marked in squares. - - -Chocolate Brown Sugar Date Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Dates (cut in four pieces), 1/2 cup - -After Betsey had prepared the dates by removing the long stone and -cutting each date in four pieces she put the sugar, milk, chocolate -and butter on to boil. As soon as the syrup formed a soft ball between -the thumb and finger when a little of it was dropped in cold water she -removed the saucepan from the fire, stood it in a pan of cold water, -added the vanilla and dates, beat the fudge till it was as thick as -heavy cream, poured quickly into a buttered pan and marked in squares. - - -Chocolate Brown Sugar Raisin Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Raisins (seeded), 1/2 cup - -While the sugar, milk, chocolate and butter were boiling Betsey poured -boiling water over the raisins, let them stand a minute or two, then -drained and spread on a towel to absorb all of the moisture. She then -cut them in halves. - -When a little of the candy dropped into cold water formed a soft ball -Betsey removed the saucepan from the stove, placed it in a pan of cold -water, added the raisins and vanilla, beat the fudge until it was thick -like heavy cream, poured quickly into a buttered pan and marked in -squares. - - -Chocolate Brown Sugar Marshmallow Fudge - - Sugar (brown), 2-2/3 cups - Milk, 1/2 cup - Chocolate, 2 squares - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Marshmallow cream, 2 tablespoons - -The candies in which Betsey put marshmallow cream she considered her -"very choicest" as she expressed it. - -Cooking the sugar, milk, chocolate and butter until a little of the -syrup, when dropped in cold water, formed a soft ball, then removing -from fire and standing the saucepan in a pan of cold water, she next -added the vanilla and marshmallow cream, beat the fudge till it was -thick like heavy cream, poured quickly into a buttered pan, then marked -in squares. - - -Cocoa Walnut Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Walnut meats (broken), 1/2 cup - -After the sugar, milk, cocoa and butter were cooked so that a little of -the syrup formed a soft ball when it was dropped in cold water, Betsey -removed the saucepan from the fire, stood it in a pan of cold water, -added the nuts and flavoring, beat till it was thick like cream, poured -quickly into a buttered pan and marked in squares. - - -Cocoa Pecan Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Pecan meats, 1/2 cup - -Mother forgot to write out in the previous recipes that it was better -to first melt your butter and add the cocoa and sugar gradually, -then the milk a little at a time, so that it would be smooth, but, -fortunately, Betsey remembered. These she let cook until a little of -the syrup dropped in cold water formed a soft ball, then removing the -saucepan from the fire, Betsey placed it in a pan of cold water, added -the vanilla and pecan meats, beat till it was thick like heavy cream, -poured quickly into a buttered pan and marked in squares. - - -Cocoa Almond Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Almonds (blanched), 1/2 cup - -Betsey shelled the almonds, covered them with boiling water for about a -minute, then removed the brown skins and divided the almonds in halves. - -Melting the butter in the saucepan she added the cocoa and sugar -gradually, then the milk and let them boil until a little of the syrup -dropped in cold water formed a soft ball. Taking the saucepan from -the fire, she stood it in a pan of cold water, added the vanilla and -almonds, beat till it was thick like heavy cream, poured quickly into a -buttered pan and marked in squares. - - -Cocoa Peanut Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Peanuts (shelled), 1/2 cup - -The butter was melted, the cocoa and sugar added gradually, the milk a -little at a time, then all boiled until a little of the syrup dropped -in cold water formed a soft ball. Taking from the fire, Betsey placed -the saucepan in a pan of cold water, added the vanilla and peanuts, -beat until it was as thick as heavy cream, poured quickly into a -buttered pan and marked in squares. - - -Cocoa Fig Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Figs (cut in small pieces), 1/2 cup - -When the figs were each wiped with a damp cloth, the hard little stems -removed, and the figs cut into small pieces, Betsey then melted the -butter, added the cocoa and sugar gradually, poured in the milk a -little at a time and boiled until a little of the syrup formed a soft -ball when dropped in cold water. - -Removing the saucepan from the fire and standing it in a pan of cold -water, she added the figs and vanilla, beat the fudge till it was as -thick as heavy cream, poured quickly into a buttered pan and marked in -squares. - - -Cocoa Date Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Dates (stoned), 1/2 cup - -Betsey removed the long stones from the dates, then cut each date into -four pieces. The candy she made by first melting the butter, adding to -that gradually the cocoa and sugar, then the milk a little at a time. -These she let boil until a little of the syrup, when dropped in cold -water, formed a soft ball. It was then ready to remove from the stove -and place the saucepan in a pan of cold water; this Betsey did, then -added the dates and vanilla; beating the fudge until it was as thick -as heavy cream, pouring quickly into a buttered pan and marking it in -squares. - - -Cocoa Raisin Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Raisins (sultana), 1/2 cup - -This time Betsey thought she would try the small sultana raisins in -place of the regular seeded ones. Covering them with boiling water for -a minute or two to soften, she then drained off the water and spread on -a towel to dry. - -These did not need to be cut, but any little stems that might be on -them must be picked off. - -After she had melted the butter, added the cocoa and sugar gradually, -then the milk a little at a time, she let the mixture boil until a -little of the syrup dropped in cold water formed a soft ball. Removing -from the fire, she placed the saucepan in a pan of cold water, added -the raisins and vanilla, beat until the fudge was thick like heavy -cream, poured quickly into a buttered pan and marked in squares. - - -Cocoa Marshmallow Fudge - - Sugar (granulated), 2 cups - Milk, 1/2 cup - Cocoa, 4 tablespoons - Butter, 1 tablespoon - Flavoring (vanilla), 1 teaspoon - Marshmallow cream, 2 tablespoons - -When the butter was melted, the cocoa and sugar added gradually, the -milk poured in a little at a time, then all cooked until a little of -the syrup, when dropped in cold water, formed a soft ball, Betsey -removed the saucepan from the fire, stood it in a pan of cold water, -added the vanilla and marshmallow cream, beat the fudge until it was -thick like heavy cream, poured it quickly into a buttered pan and -marked in squares. - - -Coffee Walnut Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Walnut meats (broken), 1/2 cup - -The sugar, coffee and butter were cooked until a little of the syrup, -dropped in cold water, formed a soft ball. Betsey then removed the -saucepan from the fire, stood it in a pan of cold water, added the -walnut meats, beat till it was thick like heavy cream, poured quickly -into a buttered pan and marked in squares. - - -Coffee Pecan Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Pecan meats, 1/2 cup - -Betsey boiled the sugar, coffee and butter until a soft ball formed -when she dropped a little of the syrup in cold water. - -Removing the saucepan from the fire, she placed it in a pan of cold -water, added the pecan meats, then beat the fudge until it was thick -like heavy cream. Pouring quickly into a buttered pan, she marked the -candy into squares. - - -Coffee Almond Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Almonds (blanched), 1/2 cup - -While the sugar, coffee and butter were cooking, Betsey shelled and -blanched the almonds. This was done by covering the almonds with -boiling water for about a minute so that the brown skins might be -easily removed. The almonds were then split in halves. - -As soon as the candy formed a soft ball by dropping a little of the -syrup in cold water, Betsey removed it from the fire, placed the -saucepan in a pan of cold water, added the almonds, beat the fudge -until it was thick like heavy cream, poured quickly into the buttered -pan and marked in squares. - - -Coffee Peanut Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Peanuts (shelled), 1/2 cup - -Betsey shelled the peanuts while the sugar, coffee and butter boiled -until a little of the syrup dropped in cold water formed a soft ball. -Then she removed the saucepan from the fire, stood it in a pan of cold -water, added the peanuts, beat the fudge until it became thick, poured -it quickly into the buttered pan and marked in squares. - - -Coffee Raisin Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Raisins (seeded), 1/2 cup - -After measuring the sugar, coffee and butter, they were boiled until a -little of the syrup, dropped in cold water, formed a soft ball. - -While these were cooking Betsey poured boiling water over the raisins, -let them stand for a minute or two, then drained off the water and -spread on a towel to dry. When the moisture was all absorbed, Betsey -cut each raisin in halves with the scissors. - -As soon as the candy was sufficiently cooked Betsey removed the -saucepan from the fire, stood it in a pan of cold water, added the -raisins, beat the fudge till it was thick like heavy cream, poured into -the buttered pan and marked in squares. - - -Coffee Fig Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Figs (cut in small pieces), 1/2 cup - -The figs were wiped, stems removed, then each fig was cut in small -pieces. - -When the sugar, coffee and butter were cooked so that a little of -the syrup tried in cold water formed a soft ball, Betsey removed the -saucepan from the fire, stood it in a pan of cold water, added the -figs, beat the fudge until it was thick like heavy cream, poured -quickly into a buttered pan and marked in squares. - - -Coffee Date Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Dates (stoned), 1/2 cup - -When the long stones were removed from the dates Betsey cut them each -into four pieces. - -The sugar, coffee and butter she cooked until a little of the syrup -tried in cold water formed a soft ball, then removing the saucepan from -the fire she placed it in a pan of cold water, added the dates, beat -the fudge till it was as thick as heavy cream, poured quickly into a -buttered pan and marked in squares. - - -Coffee Marshmallow Fudge - - Sugar (granulated), 2 cups - Coffee, 1 cup - - (Not too strong, and strain through cheesecloth.) - - Butter, 2 tablespoons - Marshmallow cream, 2 tablespoons - -The sugar, coffee and butter were boiled until a little of the syrup -when tried in cold water formed a soft ball, then removing the saucepan -from the fire, Betsey stood it in a pan of cold water, added the -marshmallow cream, beat the fudge till it was as thick as heavy cream, -poured quickly into a buttered pan and marked in squares. - - * * * * * - -There were still other combinations in the fudges that Betsey could -make, but she herself was satisfied, for the time being, anyway, and as -she told mother, "On extra special occasions I can add nuts to any of -my recipes with marshmallow cream." - -Just before she started to make "Pinoche" or "Brown Sugar Nougat," as -her mother's old recipe was called, mother received a letter from a -dear friend, who was much interested in Betsey's candy making, in which -she enclosed a new recipe; strange to say it was another one for fudge. - -It was all written out on pretty pink paper. This was it. - - -Sour Milk Fudge - - Sugar (granulated), 2 cups - Cornstarch, 1 tablespoon - Sour milk (not too old), 1-1/2 cups - Chocolate, 1 square - Butter, 1 tablespoon - Walnut meats (chopped), 1/2 cup - -Betsey first grated the chocolate and mixed it well with the cornstarch -and sugar, then added, gradually, the sour milk. - -These she cooked until a little of the syrup tried in cold water formed -a soft ball. - -Removing from the fire, Betsey beat the fudge until it began to sugar, -then she added the butter and chopped nuts. - -Betsey learned that the longer you beat this fudge the more creamy it -became and it gave a high gloss when cold. - -Of course it was poured into a buttered pan and marked in squares as -usual. - - -Brown Sugar Nougat or Pinoche - - Sugar (brown), 2-2/3 cups - Milk, 3/4 cup - Butter, Size of a walnut - Flavoring (vanilla), 1 teaspoon - Walnut meats (broken), 1/2 cup - -The sugar and milk Betsey cooked until a little of the syrup tried in -cold water formed a soft ball, then standing the saucepan in cold -water she added the butter, walnut meats and vanilla, beat till it was -thick like heavy cream, poured quickly into a buttered pan and marked -in squares. - -This was the candy that Betsey's father liked best of all, and no -matter how many other delicious confections Betsey placed before -him, as she did from time to time, that he might test the result of -her earnest endeavors, he still persisted in preferring "Brown Sugar -Nougat." He even insisted in preferring the old name though, as Betsey -told him, "Pinoche" was more "up to date." - -Betsey liked this recipe very much herself, and even more so when she -added two tablespoons of the marshmallow cream, but as father liked it -best without the cream she usually made it plain. - -Mother thought she had lost a pet recipe until one day she came upon it -unexpectedly. This was it. - - -Vassar Divinity Fudge - - Sugar (granulated), 3 cups - Maple syrup, 1 cup - Water, 1-1/2 cups - Vinegar, 1 tablespoon - Walnut meats, 2 cups - Whites of 2 eggs (beaten stiffly) - Flavoring (vanilla), 1 teaspoon - -For this Betsey needed two saucepans. In one she put _two_ cups of -sugar, _one_ cup of water, the maple syrup and vinegar, boiled these -until they formed a soft ball in cold water, then removed from fire. - -In the second pan she had boiling the other cup of sugar and the half -cup of water; when they had boiled so that the syrup formed a thread -from the tip of the spoon she poured it at once on the stiffly beaten -whites of the eggs, beating continually, added _quickly_ all this to -the first mixture, stirred in the nuts and vanilla, beat until it was -like cream and poured in buttered pan. Sometimes Betsey packed it in a -deep, well buttered loaf pan and sliced like cake. - - - - -CHAPTER IV - -CARAMELS - - -ONE Friday afternoon, as mother was sitting at the window engaged in -her sewing, Betsey bobbed in and exclaimed: "Mother, I want to make -caramels!" - -"Right now?" asked mother, looking up from her sewing with a quizzical -smile. - -"Well, no, not just now," replied Betsey, "but I really would like to -make caramels." - -Just why Betsey wanted to make caramels puzzled mother, until Betsey -told her of the delicious caramels Dorothy's uncle sent her for a -birthday remembrance and which she had shared with her little friend. -"They were wonderful!" sighed Betsey. - -Mother looked at her daughter's wistful little face and said: -"To-morrow, dear, I will start you on caramels, and I hope they will be -just as 'wonderful' as the ones you had to-day; at least some of them." - -So here are the different caramels that Betsey made, and some of them -Betsey agreed were quite as "wonderful" as Dorothy's birthday candy. - - -Vanilla Corn Syrup Caramels - - Sugar (granulated), 1 cup - Corn syrup, 1 cup - Water, 1/4 cup - Vinegar, 1/4 cup - Butter, 2 tablespoons - Flavoring (vanilla), 1 teaspoon - -After Betsey put the sugar, corn syrup, water and vinegar in the -saucepan she let them boil six minutes before adding the butter, then -let them continue to boil until they formed a soft ball when tried in -cold water. Taking the candy from the fire, she stirred in the vanilla -and sometimes one half cup of candied cherries cut in halves, reheated -the candy, then turned into a buttered pan. - -When the candy was cool Betsey marked it in squares but did not cut it -until it was quite cold. She used a firm, sharp knife, then wrapped -each caramel in waxed paper. - - -Plain Vanilla Caramels - - Sugar (granulated), 3 cups - Condensed milk, 1 cup - Water, 1 cup - Butter, Size of an egg - Cream of tartar, 1/2 teaspoon - Flavoring (vanilla), 1 teaspoon - -Mother told Betsey she had heard that condensed milk was considered by -some expert candy makers to give better results in caramels than cream. - -To the condensed milk Betsey added the water and mixed thoroughly, then -added the sugar. She let these boil, then added the butter and cream of -tartar and continued the boiling until a little of the syrup, dropped -in cold water, cracked between her thumb and finger. - -It was then ready to take from the fire, add vanilla, pour in buttered -pan, mark in squares when cool, cut with sharp knife when cold and wrap -in waxed paper. - - -Rich Walnut Caramels - - Sugar (granulated), 2 cups - Corn syrup, 1-3/4 cups - Cream, 2 cups - Butter, 1 cup - Flavoring (vanilla), 1 teaspoon - Walnut meats cut in pieces, 1 cup - -When the sugar, syrup, _one_ cup of cream and butter reached the -boiling point Betsey added the other cup of cream a little at a time so -that the candy did not once stop boiling. - -After trying it in cold water, and it formed a firm ball between her -thumb and finger, she added the vanilla and nuts, turned it into a -buttered pan, marked into squares when cool, cut with a sharp knife -when cold and wrapped in waxed paper. - -Betsey found that these took a long, long while to make, nearly an -hour, but my! weren't they worth it when she popped one into her mouth! - - -Plain Chocolate Caramels - - Chocolate, 4 squares - Sugar (brown), 1 cup - Corn syrup, 1 cup - Milk, 1 cup - Butter, 1 heaping tablespoon - Flavoring (vanilla), 1 teaspoon - -Betsey let the chocolate, sugar, syrup and milk boil until they formed -a hard ball in cold water, added the butter just before removing from -the fire, then the vanilla, and poured into buttered pan, marked in -squares when sufficiently cool, cut with a sharp knife when cold and -wrapped in waxed paper. - - -Chocolate Nut Caramels - - Chocolate, 4 squares - Sugar (brown), 1 cup - Corn syrup, 1 cup - Milk, 1 cup - Butter, 1 heaping tablespoon - Flavoring (vanilla), 1 teaspoon - Walnut meats (cut in pieces), 1 cup - -As soon as the chocolate, sugar, corn syrup and milk had cooked long -enough so that a little tried in cold water formed a hard ball, Betsey -added the butter to the mixture before removing from the fire. When -she removed the saucepan she added the vanilla and nuts, poured into -a buttered pan, marked in squares when sufficiently cool, cut with a -sharp knife when cold and wrapped in waxed paper. - -Betsey found that all candies worth eating took time, patience and care -to make, yet she never seemed to tire of making them. Her enthusiasm -was just as fresh at each lesson and mother felt well repaid for her -time and trouble. - -To be sure, Betsey had some failures, as most little girls do, but she -was never discouraged and kept on practising until she had mastered -every recipe. - - - - -CHAPTER V - -CREAM CANDIES--UNCOOKED - - -THE candies that were made without cooking were a constant source of -delight, for Betsey learned so many different ways of combining them. - - -Foundation Cream - - White of 1 egg - Same amount of liquid. - Sugar (confectioner's), 1 pound - Flavoring. - -Betsey put the white of the egg in the glass measuring cup, noticed -carefully just how much it measured and then added the same amount of -water, next she flavored it with a few drops of vanilla or almond or -peppermint or strong coffee or fruit syrup of any kind, and mixed well. - -The confectioner's sugar she thoroughly sifted through a hair wire -strainer, then added a little of the liquid mixture at a time until -the cream was sufficiently flexible to be molded with the fingers. -This was then put in a covered bowl and set away in a cool place for -twenty-four hours to harden. - -When this was ready to use Betsey made-- - - -Almond Creams - - Foundation cream. - Blanched almonds. - -First Betsey shelled the almonds, then blanched them by covering with -boiling water for about a minute (this made it very easy to slip off -the brown skins), next she split them in two. - -Taking some of the cream, she molded it into balls, pressed flat and -put half an almond on each side. - - -Pecan Creams - - Foundation cream. - Pecans (in halves). - -Betsey's mother bought the pecans already shelled, as it was almost -impossible to shell them without breaking them. - -Taking some of the cream, she molded it into balls, pressed flat and -put half a pecan on each side. - - -Walnut Creams - - Foundation cream. - Half walnuts. - -The cream she molded into small balls, pressed flat and put half a -walnut on each side of the cream. - -Another time Betsey tried-- - - -Cherry Creams - - Foundation cream. - Candied cherries and angelica. - -Betsey cut the cherries lengthwise in two, shaped the cream into small -balls and pressed half a cherry on each side. - -The angelica she cut into strips to form stalks, then stuck a cherry on -each. Sometimes she simply put the cherry inside the cream balls. - - * * * * * - -The pretty combination that follows was called-- - - -Neapolitan Cream Squares - - Foundation cream. - Vanilla flavoring and color pastes. - -Betsey's mother had a large marble slab which she used for rolling -out pastry, and this slab Betsey sprinkled with confectioner's sugar -that had been thoroughly sifted. To the cream she added a few drops -of vanilla and kneaded it in thoroughly. This she divided into five -portions, leaving one white and coloring the others pink, green, yellow -and chocolate. (Mother always bought the best flavorings and the same -concern which made these also had color pastes which were pure and -harmless and made according to government regulations, so mother bought -some for Betsey with directions for using.) Betsey rolled out each -portion alike, placed one on top of another, pressed the rolling-pin -lightly over them and cut in half-inch squares with a sharp knife, then -placed on waxed paper to dry. - - -Chocolate Cream Peppermints - - White of 1 egg - Water, 1 tablespoon - Oil of peppermint, 4 drops - Sugar (confectioner's). - Chocolate, 3 squares - -Betsey mixed the egg white, water and oil of peppermint drops in a bowl -and added as much sifted confectioner's sugar as it would absorb. - -The board she sprinkled well with the sugar, then rolled out the -mixture to one fourth inch in thickness, and cut out with a small round -cutter. - -While she was busy with this the chocolate had melted; this she had -placed in a good-sized breakfast cup, and the cup in a small shallow -pan of hot water on the back of the stove. - -Now Betsey took two silver forks and dipped each round of cream in the -chocolate, carefully draining each one before placing on waxed paper. -Sometimes she needed to melt a little more chocolate, as the eggs -varied in size and so made more or less accordingly. - - * * * * * - -One of Betsey's schoolmates gave her a recipe for lemon and orange -creams that her mother often made, so Betsey tried these. - - -Lemon Creams - - Lemon, One - Tartaric acid, A pinch - Sugar (confectioner's). - -First Betsey grated the rind of the lemon into a bowl, then added the -lemon juice (strained), the pinch of tartaric acid and sufficient -sifted confectioner's sugar to mold into small balls which she -flattened into cakes. These she covered with waxed paper and put in a -cool place and they were ready the next day to eat. - - -Orange Creams - - Orange, One - Tartaric acid, A pinch - Sugar (confectioner's). - -As for "Lemon Creams," Betsey grated the rind of the orange into a -bowl, added the strained orange juice, a pinch of tartaric acid and -sufficient sifted confectioner's sugar to mold into small balls, which -she flattened into cakes. Sometimes Betsey put a half cup of walnut -meats or pecan meats through the meat chopper and molded them into the -cream. - -Then she covered with waxed paper, put in a cool place and they were -ready the next day to eat. - -She also added the nuts to the "Lemon Creams" when she wanted a change. - - - - -CHAPTER VI - -STUFFED DAINTIES - - -ONE day Betsey's mother bought her a pound of nice fresh marshmallows -to make - - -Stuffed Marshmallow Dainties - - Fresh marshmallows, 1 pound - Preserved ginger, or - Candied cherries, or - Candied pineapple, or - Pieces of figs, or - Pieces of raisins, or - Pieces of dates, or - Walnut meats, or - Pecan meats, or - Blanched almonds, or - Butternut meats, or - Brazil nuts, or - Pieces of uncooked or - Cooked foundation cream. - -Betsey found these were very easy to prepare and most delicious. - -All she had to do was to cut the marshmallows in two, with the -scissors, horizontally,--they look better this way when stuffed (Betsey -learned in school about horizontal lines, so that she knew just what -mother meant),--then place a piece of ginger or a candied cherry or a -piece of candied pineapple or a piece of fig or raisin or date or part -of a walnut, pecan, almond, butternut or brazil nut, or small flat -balls of the uncooked or cooked foundation cream on the bottom portion -of the marshmallow and then press the top piece over it. - - -Fruit Paste - - Dates (stoned), 1 pound - Raisins (seeded), 1 pound - Figs, 1 pound - Candied cherries, 1 pound - Nut meats, 2 cups - -All these Betsey put through the meat chopper twice, next she put the -mixture on the board and kneaded it well with sifted confectioner's -sugar until she could roll it out to one half inch in thickness, then -she cut in pieces and dipped them in granulated sugar. - -Mother also showed Betsey how to stuff raisins and dates, and Betsey -found mother's little sharp-pointed kitchen knife to be just the thing -for this kind of work. - - -Stuffed Raisins with Walnuts - - Large fancy table raisins. - Walnut meats. - Powdered sugar. - -Betsey slit the raisins down one side carefully, removed the seeds and -pressed in a piece of walnut cut just the right size, then pressed the -slit together and rolled in powdered sugar. - - -Stuffed Raisins with Pecans - - Large fancy table raisins. - Pecan meats. - Powdered sugar. - -Slitting the raisins carefully on one side with a sharp-pointed knife, -Betsey removed the seeds, pressed in a piece of pecan meat, squeezed -the opening together, then rolled in powdered sugar. - - -Stuffed Raisins with Almonds - - Large fancy table raisins. - Blanched almonds. - Powdered sugar. - -After Betsey had prepared the raisins by slitting one side carefully -and removing the seeds, she blanched the almonds she had shelled by -covering with boiling water. Letting them stand about a minute, then -draining off the water, she removed the brown skins easily. - -The raisins were not always large enough to hold a whole almond so she -cut the nut to fit it, then pressed the opening together and rolled in -powdered sugar. - - -Stuffed Raisins with Peanuts - - Large fancy table raisins. - Peanuts (shelled). - Powdered sugar. - -Betsey made a slit in each raisin, carefully, with a sharp knife, -removed the seeds and pressed in a peanut. - -After pressing the opening together she rolled the raisin in powdered -sugar. - - -Stuffed Raisins with Foundation Cream - - Large fancy table raisins. - Foundation cream. - Powdered sugar. - -Betsey had the foundation cream all made (see page 92). She prepared -the raisins as usual (slitting carefully on one side and removing the -seeds), then made the cream into small balls and pressed into the -opening, which she closed. Next she rolled each raisin in powdered -sugar. - - -Stuffed Dates with Walnuts - - Best fancy dates. - Walnut meats. - Powdered sugar. - -Betsey found that these did not take nearly as long to prepare as the -raisins. - -With a sharp knife she cut one side of the date, removed the long -stone, filled it with a piece of walnut the right size, then pressed -and rolled in powdered sugar. - - -Stuffed Dates with Pecans - - Best fancy dates. - Pecan meats. - Powdered sugar. - -Making an opening into each date with a sharp knife, Betsey removed -the stone and filled with a piece of pecan meat to fit, and rolled in -powdered sugar. - - -Stuffed Dates with Almonds - - Best fancy dates. - Blanched almonds. - Powdered sugar. - -It was a quick job for Betsey to prepare the dates by cutting an -opening and removing the long stone, but the almonds took longer. These -she shelled, covered with boiling water a minute, drained them and -removed the brown skins. - -In each date she pressed an almond, then rolled in powdered sugar. - - -Stuffed Dates with Peanuts - - Best fancy dates. - Peanuts (shelled). - Powdered sugar. - -After Betsey shelled the peanuts she removed the long stone from each -date by cutting an opening with a sharp knife, then she filled each one -with a peanut and rolled it in powdered sugar. - - -Stuffed Dates with Foundation Cream - - Best fancy dates. - Foundation cream. - Powdered sugar. - -Taking the foundation cream from the refrigerator, where she had kept -it since making the day before (see page 92 for recipe), Betsey made -it into small balls. These she pressed into the openings of the dates -which she had cut and from which the large stones had been removed, -then she rolled them in powdered sugar. - - -Stuffed Figs with Walnuts - - Small fancy figs. - Walnut meats. - Powdered sugar. - -This was the only kind of stuffed figs that Betsey and mother liked. - -The figs were prepared by removing the stem and cutting carefully down -the side, then they were pulled apart and a _whole_ walnut inserted. -Next they were pressed together and lightly dusted with powdered sugar. - - * * * * * - -Betsey called these her "convenient sweets" because, as mother said, -you could make the stuffed fruits at any time: winter, summer, spring -or fall. - -Betsey's grandmother was keenly interested in everything her little -granddaughter undertook, and this was especially true of the -candy-making. Grandmother admitted that she had a "sweet tooth," and -Betsey often surprised her with delicious dainties. - -Betsey learned that grandmother was particularly fond of "Stuffed -Fruits," and a few days before her birthday Betsey prepared some of -each kind, arranged them attractively in a large box, and on the -morning of the eventful day gave them to a delighted grandmother. - -Grandmother was very much pleased with the pretty box and its "sweet -contents." She called Betsey's gift, "the sweet surprise," because, as -she said, "I never know just what each dainty contains until I begin to -eat it, and, therefore, I am always being surprised." - - - - -CHAPTER VII - -CREAM CANDIES--COOKED - - -BETSEY wanted to learn how to make the cooked foundation cream, or -fondant as it was called, and mother gladly taught her. - - -Fondant--Plain - - Sugar (granulated), 3 cups - Cream of tartar, 1/4 teaspoon - Water (hot), 3/4 cup - Vanilla, 1/2 teaspoon - -The sugar, cream of tartar and water Betsey stirred thoroughly in the -saucepan and let it slowly come to the boiling point, then she stopped -stirring. After the syrup had been boiling a few minutes the sugar -began to stick to the sides of the saucepan, but Betsey's mother took -a piece of soft muslin, dipped it in cold water and showed Betsey just -how to wash it carefully off so that not one grain, even, should fall -into the syrup. - -Then when Betsey tried the syrup by dropping a little in cold water she -was very, _very_ careful not to stir it. When it formed a soft ball -it was ready to be taken off, and then mother told Betsey to add the -vanilla and pour the syrup _slowly_ on a large platter. - -As soon as it was cool enough to handle Betsey began to knead it and -work the cream until it was beautifully smooth, then she wrapped it in -waxed paper, put in a covered bowl, in a cool place, for twenty-four -hours. - -It was then ready to make into candies just as she did with the -uncooked foundation cream on page 92. - - -Chocolate Fondant - - Sugar (granulated), 3 cups - Cream of tartar, 1/4 teaspoon - Water (hot), 3/4 cup - Chocolate, 2 squares - Flavoring (vanilla), 1/2 teaspoon - -Putting the sugar, cream of tartar, water and chocolate into the -saucepan, Betsey stirred them well together, then let slowly come to -the boiling point. - -After this she stopped stirring. - -When the syrup had been boiling a minute or two and sugar began to -stick to the sides of the saucepan, Betsey took a piece of soft muslin, -dipped it in cold water and very carefully wiped off _every_ grain, as -mother had taught her. - -Even when Betsey tried the syrup in cold water she took particular -pains not to stir it; when it reached the soft ball stage she removed -the saucepan from the fire, added the vanilla and poured slowly on to a -large platter. - -This she let cool, sufficiently to handle, then kneaded and worked the -cream until it was very smooth. - -Next she wrapped it in waxed paper, put in a covered bowl in a cool -place for twenty-four hours, when it was ready to use for making -candies. - - -Coffee Fondant - - Sugar (granulated), 3 cups - Cream of tartar, 1/4 teaspoon - Strong coffee (hot and strained), 3/4 cup - -Betsey strained the coffee through a double thickness of cheesecloth, -added the sugar and cream of tartar and let them slowly come to the -boiling point; when the syrup had been boiling a few minutes the sugar -began to stick to the sides of the saucepan. As this had to be removed -very carefully so that not even a grain should fall back into the syrup -Betsey took a soft piece of muslin, dipped it in cold water and with -great care removed every bit. - -Even when she tried the syrup to see if it had reached the soft ball -stage Betsey was very particular not to stir it. - -When the candy was cooked Betsey poured it slowly into a large smooth -platter, waited until it was cool enough to handle, then kneaded the -cream until it was very smooth. Wrapping the fondant in waxed paper, -Betsey put it in a covered bowl in a cool place for twenty-four hours. -It was then ready to make into candies. - - -Maple Sugar Fondant - - Maple sugar (broken small), 2 cups - Sugar (granulated), 1 cup - Cream of tartar, 1/4 teaspoon - Water (hot), 1 cup - -The maple sugar, granulated sugar, cream of tartar and hot water were -all stirred well until they began to boil, then Betsey had to watch -carefully, for sugar began to stick to the sides of the saucepan. -This she had to remove, which she did by following mother's careful -instructions. She was very particular not to let one grain fall into -the syrup and when she tried the syrup to see if it would form a soft -ball if a little were dropped in cold water she took care not to stir -it. - -Then pouring slowly on to a large platter, Betsey let it cool until she -could handle the cream, when she kneaded it till it was very smooth. - -The fondant was wrapped in waxed paper, put in a covered bowl in a cool -place for twenty-four hours and then made into candies. - - -Corn Syrup Fondant - - Sugar (granulated), 1-1/2 cups - Corn syrup, 1/2 cup - Cream of tartar, 1/4 teaspoon - Water (hot), 1/3 cup - -Betsey put all the ingredients in the saucepan and let them come to the -boiling point, stirring all the while, then she stopped stirring. - -After the syrup had boiled a few minutes, Betsey noticed that the sugar -began to stick to the sides of the saucepan. So taking a piece of soft -muslin she dipped it in cold water and wiped all this sugar away so -carefully that not a grain fell in the syrup. - -When Betsey tried a little of the candy in cold water she was again -careful not to stir the syrup, and as soon as it reached the soft ball -stage she removed the saucepan from the fire and poured the candy -slowly into a large platter. - -Then when it was cool enough to handle Betsey kneaded till it was very -smooth and creamy, wrapped in waxed paper, and put in a covered bowl in -a cool place for twenty-four hours. - -Betsey found that the cooked fondant would keep a long while and she -liked to have some on hand so that she could make a dish of dainty -candies at any time. - -The following are some of the candies made with the different flavored -fondants. - - -Plain Fondant Almond Creams - - -Plain Fondant Pecan Creams - - -Plain Fondant Walnut Creams - - -Plain Fondant Cherry Creams - -In each case Betsey made the small balls of the plain fondant, then -pressed half an almond on each side, or half a pecan, or half a walnut -or half of a candied cherry. - -Sometimes she put the nut or cherry inside and wrapped the fondant -around it. - -With the chocolate fondant she followed the same idea, making - - -Chocolate Fondant Almond Creams - - -Chocolate Fondant Pecan Creams - - -Chocolate Fondant Walnut Creams - - -Chocolate Fondant Cherry Creams - -With the coffee fondant she made - - -Coffee Fondant Almond Creams - - -Coffee Fondant Pecan Creams - - -Coffee Fondant Walnut Creams - - -Coffee Fondant Cherry Creams - -With the maple sugar fondant she made - - -Maple Sugar Fondant Almond Creams - - -Maple Sugar Fondant Pecan Creams - - -Maple Sugar Fondant Walnut Creams - - -Maple Sugar Fondant Cherry Creams - -It was with the plain fondant that Betsey could make the greatest -variety of candies. Every combination that she had made with the -uncooked foundation cream (see pages 92-94) Betsey made with the plain -fondant. - -When she had made Neapolitan Cream Squares (see page 95) Betsey's -mother had bought some of the color pastes which came from an old -established firm, were quite pure and harmless, and made according to -government regulations. - -So Betsey had these to use, and again she used the pretty harmless -colorings as told on page 95. - -These color pastes last for a very long time, since very small -quantities are used, just a drop or two being sufficient. - -Before Betsey finished her lessons in candy making, especially when -she made the fondants, mother's stock of flavorings had very much -increased, for Betsey used vanilla, orange, lemon, almond, oil of -peppermint, wintergreen, violet, rose and peach. - -In fact Betsey became such a little expert in her candy making that -Betsey's father said it seemed a foolish waste of money for him to buy -the usual box of Saturday candy when he much preferred his own little -daughter's concoctions. - -Mother thought this too good an opportunity to let pass and suggested -that he give the amount he usually spent each week to Betsey, and leave -his order with her. - -Father was glad to agree and Betsey was delighted and proud to think he -thought her capable enough. - -This enabled Betsey to form a general supply fund with which to -purchase extras in the way of different kinds of nuts, candied -cherries, dates, figs, raisins, etc. - - -Cinnamon Cream Balls - - Plain fondant. - Ground cinnamon. - -Betsey made the fondant into small balls, then rolled them lightly in -the cinnamon. She was careful not to have very much as it made the -cinnamon taste too strong. - -Sometimes she would put a candied cherry inside the cream ball, or a -piece of a walnut, or pecan or almond. - - -Cocoa Cream Balls - - Plain fondant. - Cocoa. - -These Betsey made like the Cinnamon Cream Balls by forming the fondant -into small balls and rolling in cocoa or first putting a piece of any -kind of nut or candied cherry inside the cream. - - -Cream Mints - - Plain fondant. - Color pastes. - -The plain fondant she divided into as many portions as she desired -colors or flavors. - -After coloring and flavoring to her liking she rolled them out on -mother's marble slab until they were about a quarter of an inch -thick--of course she first sprinkled the slab with sifted powdered -sugar--then with a little round cutter Betsey would cut out the mints -and place on waxed paper to dry. - -Sometimes she would use the different nuts, candied cherries, etc., -with these by placing a piece on the top of each round. - - -Cream Chocolate Mints - -Chocolate fondant, page 108. - - -Cream Coffee Mints - -Coffee fondant, page 109. - - -Cream Maple Sugar Mints - -Maple sugar fondant, page 110. - - -Cream Corn Syrup Mints - -Corn syrup fondant, page 111. - -Betsey made all of the different kinds of fondants into mints by simply -rolling a portion of each to one fourth inch in thickness, then cutting -them out with her little round cutter. - -When she wanted them to be extra nice she added the candied cherries or -any kind of nut by placing a piece on top. - - * * * * * - -Betsey enjoyed celebrating any and every occasion. The days devoted to -St. Valentine and St. Patrick were hailed with delight. For these gala -days Betsey found the "Cream Mints" to be the very best candies to make. - -A tiny heart-shaped cutter, and another cutter in the shape of a -shamrock, mother found one day while shopping and these she brought -home to Betsey. - -You may be sure that Betsey "bobbed" more than ever when mother gave -them to her. - -On St. Valentine's Day Betsey remembered each member of the family, -also each of her little friends, with a "sweetheart" for a Valentine. -These she made from the "Cream Mints" of different colors and cut with -the heart-shaped cutter. - -The little cutter in the shape of the shamrock Betsey used on St. -Patrick's Day to cut the "Cream Mints," which she colored a pretty -green. - - -Bon Bons - - Fondant of any kind. - Color pastes. - Flavorings. - Nuts, candied cherries, etc., etc. - -Here was another way in which Betsey used the fondants. - -One portion of plain fondant she put on one side while the remainder -was divided into as many different portions as she desired different -colors or flavors. When these were shaped into balls, some plain and -some with pieces of nuts or candied cherries inside, she placed them on -waxed paper while she put the other portions of fondant in the small -double boiler over hot water to melt. - -Betsey did not let the fondant get hot, but _just warm_, then taking -the candies she had prepared she dipped each one carefully into the -melted fondant (using two silver forks) and re-placed on the waxed -paper to dry. - -In the same manner Betsey used the "Chocolate Fondant," the "Coffee -Fondant," the "Maple Sugar Fondant" and the "Corn Syrup Fondant." - - -Chocolate Creams - - Fondant of any kind. - Color pastes. - Flavorings. - Nuts, candied cherries, etc., etc. - Chocolate. - -Sometimes Betsey liked the chocolate in which she dipped her creams -left unsweetened, then again she would add a little of the plain -fondant to the melted chocolate to take away the bitter taste. Betsey -melted the chocolate by placing it in the double boiler over hot water. -The number of squares she melted depended upon the number of creams she -intended dipping. Usually she started by melting two squares. - -The creams she prepared exactly as she did for "Bon Bons," coloring and -flavoring as her fancy dictated, shaping into balls with or without the -addition of nuts and candied fruits. - -With two silver forks Betsey found she could handle the creams nicely, -drain off all the extra chocolate and place on waxed paper to dry. - - -Chocolate Cream Mints - - Fondant of any kind. - Color pastes. - Flavorings. - Nuts, candied cherries, etc., etc. - Chocolate. - -These Betsey made like the plain cream mints and other cream mints. - -She rolled out the fondant so that it was about a quarter of an inch -in thickness, cut with the little round cutter, then dipped each round -in the melted chocolate, with two silver forks, drained off as much -chocolate as possible, then placed on waxed paper to dry. - -One of the neighbors, hearing of Betsey's candy making lessons, sent -over a recipe for "Cocoanut Cakes," and while they were not exactly -candy, Betsey tried them and found them to be delicious. - - -Cocoanut Cakes - - Cocoanut (grated), 1/2 pound - Sugar (granulated), 1/2 cup - Whites of 2 large or 3 small eggs - Flavoring (vanilla), 1/2 teaspoon - -Betsey beat the egg whites until very stiff, added the sugar and -vanilla, then stirred in the cocoanut gradually. - -Mother had a large tin sheet upon which Betsey placed waxed paper. -Taking a teaspoon she dropped a spoonful of the mixture at a time, -shaping each cake with the spoon to a point at the top, then baked in -a moderate oven until they were a golden brown. This made about three -dozen tiny cocoanut cakes. - -It happened to be along the latter part of March when Betsey was making -the "Cocoanut Cakes" and her "dearest friend" Dorothy was helping too. - -Just as Betsey was taking the large tin sheet full from the oven, the -door-bell rang. - -Mother had a caller, and as she came in, she exclaimed, "My, what is it -that smells _so good_!" - -Mother, with a twinkle in her eye, escorted her caller to the kitchen, -where Betsey and Dorothy, all flushed and excited, were in the act of -piling the cocoanut cakes on a pretty dish covered with a piece of -waxed paper. - -Mother's caller could hardly believe it was possible for little girls -of such tender years to be capable of making the delicious confections. - -When she was told of the many kinds that they really and truly could -make, she remarked, "Well, I certainly have come to just the right -place." - -Then mother's caller explained that she belonged to a patriotic society -that was planning to have a sale in a few weeks. If Betsey and Dorothy -would make her some candy she would be very grateful. - -The little girls were only too delighted and mother promised to furnish -the materials if they would do the work. - -To this they readily agreed and many happy, busy spare moments they -spent in preparing for (to them) the great occasion. - -It would take too long to tell you about the different candies they -made, but every bit was sold, and when, one morning, they received -a _written_ "vote of thanks" from the patriotic society, Betsey and -Dorothy felt fully repaid for all their efforts. - - - - -CHAPTER VIII - -SALTED NUTS - - -ONE day Betsey said, "Mother, I should like to know how to prepare -salted peanuts and salted almonds," and, as usual, mother was glad to -comply with her request and teach her. - - -Salted Peanuts - - Peanuts (shelled), 1 cup - Butter, or - Olive oil. - Salt. - -Betsey bought the peanuts that were not cooked. These she shelled, then -covered with boiling water for a minute or two. Draining off the water, -she removed the little brown skins easily. - -Using a shallow cake tin, Betsey poured in a little olive oil (for -those who do not like olive oil, a small piece of butter may be used), -added the peanuts, put in a hot oven and cooked to a light golden -brown. - -When done she emptied the peanuts on to a piece of brown paper (this -soaked up the extra oil or butter) and sprinkled lightly with salt. - - -Salted Almonds - - Almonds (shelled), 1 cup - Butter, or - Olive oil. - Salt. - -These Betsey blanched as she did the peanuts by pouring boiling water -over the almonds for at least a minute. - -Draining off the water, she was able to remove the brown skins very -easily. - -The almonds were then placed in a shallow pan in which a little olive -oil or butter had been melted, then baked in a hot oven to a light -golden brown. - -Betsey needed to watch these constantly and shake the tin occasionally -that the almonds might be evenly browned. - -The next step was to pour them on brown paper and sprinkle lightly with -salt. - -The brown paper soaked up all the extra oil or butter and made them -much nicer. - - * * * * * - -Next Betsey tried - - -Glace Nuts and Fruits - - Sugar (granulated), 1 cup - Corn syrup, 1 cup - Water, 1/3 cup - Walnut meats. - Pecan meats. - Butternut meats. - Brazil nuts. - Filberts. - Almonds. - Peanuts. - White grapes. - Raisins. - Pieces of orange. - Pieces of grapefruit. - Prunes. - -The sugar, corn syrup and water Betsey boiled until the syrup became -brittle the minute she dropped a little in cold water. Lifting the -saucepan from the fire, she placed it in a larger pan of cold water to -stop the boiling immediately, then she placed it in another pan of hot -water and dipped the nuts and fruits one at a time. - -Betsey used a long hat pin to pick them out with, then placed on -buttered plates or waxed paper. - -These were always made in cold weather and eaten while crisp. If they -were kept any length of time they became sticky. This, however, never -happened in Betsey's home, for they went too quickly. - - * * * * * - -It took Betsey a long time, months in fact, to learn all these -different ways of making candy, but she was so earnest in her work that -the results were better than many "grown ups" obtained. - -Mother felt fully repaid for the time and care it had required to teach -Betsey and father was a much "puffed up" man. - -He never failed to tell any guests that might be present when a dish of -the home made confections were being passed that "Betsey made these" -and his pride and pleasure were doubly increased when they invariably -exclaimed, "Impossible! Surely a little girl so young as Betsey could -never have made them." - -Naturally, Betsey felt glad to have these nice things said about her -candies, and mother felt still more glad that in spite of all praise -Betsey was not spoiled. - - - - -CHAPTER IX - -BETSEY'S PARTY - - -WHEN Betsey learned to make Cherry Creams (on page 94) she said, -"Mother, do you suppose I could have a Washington's Birthday Party? I -could make such pretty things with these cherries." And mother was so -pleased with her little pupil that of course she said "Yes." - -So Betsey invited five of her little friends: Dorothy, her very special -friend, and Christina, Isabella, Amy and Adelaide, making six in all, -counting herself. - -It was to be very simple; mother made the cake and ice cream and peanut -butter sandwiches, while Betsey made the candies. - -For some days before, Betsey was very busy making little paper hatchets -for favors. On each of these she wrote one of her little friends' names. - -She made a number of Cherry Creams like those on page 94 with the -angelica, and on the day of the party she tied three cherries to the -handle of each hatchet with narrow red, white and blue ribbon. - -Mother made a delicious cake in the large angel cake tin and covered -it with a thick white frosting; before it hardened Betsey pressed half -cherries here and there all over it. Then Betsey had secured a piece of -a fir tree and placed it in the centre of the cake. On this she hung -little bunches of cherries. - -It made a most attractive decoration for the centre of the table. - -Betsey also made "Brown Sugar Nougat" or "Pinoche" with nuts (see page -83) and "Chocolate Fudge with Marshmallow Cream" as on page 58; she -also had a dish of the Cherry Creams on the table. - -The six little girls had a very happy time, but they did wish they -could learn how to make candies, too, so Betsey's mother wrote this -little book in order that other little girls might learn the easiest -and best ways of making candies. - - -THE END. - - - - -APPENDIX - -Recipes endorsed by the UNITED STATES FOOD ADMINISTRATION - - -Chocolate Dainties - -PUT through the meat chopper one-half cup each of dates, figs, and nut -meats. Add one tablespoon orange juice, a little grated orange peel, -and one square of melted unsweetened chocolate. Mold into balls and -roll in chopped nuts or granulated sugar. This mixture may be packed -in an oiled tin, put under a weight until firm, then cut in any shape -desired. - - -Old-Fashioned Molasses Candy No. 1 - -Boil down molasses until it reaches the hard crack stage. Pour on oiled -plates and cool. Oil the hands and pull portions of the candy until it -becomes light colored. - - -Old-Fashioned Molasses Candy No. 2 - - Molasses, 2 cups (1 pint) - Vinegar, 1 tablespoon - Butter substitute, 2 tablespoons (1 ounce) - Baking powder, 1/2 level teaspoon - Vanilla or Ginger extract, 1 teaspoon - -Put molasses, vinegar and butter into a saucepan. Bring to a boiling -point, and boil, stirring all the time until the mixture is brittle -when dropped into cold water. Stir in baking powder and extract and -pour into a buttered tin. When nearly cold pull until glossy. Cut -into small pieces and lay on a buttered plate or wrap in wax paper. -Sufficient for one pound of candy. - - -Popcorn Candy - - Syrup, 1 cup - Vinegar, 1 tablespoon - Popped corn, 2 or 3 quarts - -Boil together the syrup and vinegar until syrup hardens when dropped -in cold water. Pour over freshly popped corn and mold into balls or -fancy shapes for the Christmas tree. Little popcorn men will please the -children. Mark in the features and outlines with melted chocolate. - -Either honey, maple syrup, molasses, white cane syrup or corn syrup may -be used. - - -Crystallized Fruits - -Use your own preserves. Peach, pear, apple, quince or watermelon rind -will do. Drain from the fruit all syrup possible. Cut any size desired, -sprinkle with sugar, and dry in the warmer or a very slow oven. It may -be necessary to sprinkle the fruit again with sugar during the drying. -When dry enough not to be at all sticky, sprinkle with sugar and pack -in layers with wax papers between. This fruit may be used for dipping -in bitter chocolate for bitter-sweets. - - -Fruit Paste - -Put through the meat chopper enough cherry, peach, or quince preserves -to make a half-pint with the juice. Heat fruit and add two tablespoons -of gelatine, previously softened in a very little cold water. Stir -well, and continue stirring until it begins to cool and thicken, then -pour into oiled dish to make a layer one inch thick. Let dry slowly, -sprinkle with sugar and place in box with wax paper between the layers. -A mixture of dried apricots and dates may be used for this paste. -Wash apricots and soak over night in enough water to cover. Pour off -water, bring it to a boil, pour over apricots, and let stand until -cool. Put apricots and dates through meat chopper and proceed with the -proportions as given. - - -Fruit Butter - -Chop together equal parts of stoned raisins, dates and figs and add -(after weighing) nuts equal in weight to the whole. The nuts may be -mixed according to convenience and taste, as one part of black and -white walnuts, pecans, almonds, peanuts, hazel or Brazil nuts. In -general nuts grown in the locality should be used. Mix thoroughly and -pack in a mold for slicing. - - -Bitter-Sweets - -An attractive variety of candies may be made by dipping sweet fruits in -bitter chocolate. Use for this purpose dates, citron, candied orange -peel or crystallized fruits. Melt unsweetened chocolate in a double -boiler. Keep the chocolate just warm enough to prevent solidifying. -With a silver fork drop pieces of fruit in chocolate. See that each -piece is completely coated, then remove to wax paper to harden. - - -Maple Sugar Candy - - Soft maple sugar, 1 pound - Top milk, 3/4 cup - Boiling water, 1/4 cup - Nut meats cut in pieces, 2/3 cup - -Boil together until soft ball forms in water. Remove from fire, beat -until creamy, add nut meats and pour into greased tin. Cool slightly, -mark into squares. - - -Quick Nougatines - - Marshmallows, 1 cup - Almond paste, 1/2 cup - Nuts, 1/4 cup - Candied cherries, 1/4 cup - -Put marshmallows and almond paste in double boiler and stir until -melted and well blended. Add nuts and cherries cut in small pieces -and spread half an inch thick on a pan or slab sprinkled with -confectioner's sugar. When firm, cut in bars 1-1/2 inches long and 1/2 -inch wide. If desired, dip in melted chocolate. - - -Substitutes for Christmas Candies - -"What would Christmas be without Christmas candies!" Can't you hear -that wail going up from children all over the land? And from many a -grown-up, too. - -A Christmas shorn of all its sweets isn't necessary at all. But with -a little forethought and some substitutes in the way of fruit and nut -sweetmeats, we can do much to lessen the pull on sugar at just this -time. - -A decrease in our annual Christmas candy consumption of, say, even -one-tenth (and that isn't asking very much of the "home fighter"), when -multiplied by 100,000,000 of us will provide much energy-giving food to -our army boys and our needy allies. - -And what more acceptable Christmas gift could we make to those "over -there?" Remember this when you are planning for their Christmas and -your own. It is splendid to make comfort kits and pack hampers of gifts -for the soldier-boys, but saving the sugar used to make your Christmas -candies and in your own home is not only making them a Christmas gift -but is putting punch into the right arm of your country's defenders. -And their right arm is of more importance just now than your sweet -tooth. - -There are all sorts of substitutes such as stuffed dates, candied -ginger, fruit pastes and salted nuts. Not only dates, but prunes, -stuffed, are delicious. Wash them thoroughly, take out the seed and -slip in a big, fat, sweet almond, and see how eagerly the children -eat it. It is a food as well as a sweetmeat. Dried fruits like dates, -figs, prunes and raisins have not only sugar but are highly nourishing. -Raisins with nuts will delight any child and if given with moderation -will not prove indigestible. - -A combination of dates, figs and English walnuts, run through a -grinder, softened with lemon juice, and cut into cakes like caramels, -makes both a wholesome and a toothsome substitute for candy. - -Use more home salted nuts this Christmas than in previous years. -Peanuts, pecans or almonds, if prepared in olive oil, will not go -begging. - -To candy orange or grape-fruit peel means the use of some sugar, it is -true, but less than for its equivalent in candy, and you are using up -what would otherwise be thrown away. - -A wider use of maple sugar as a sweet this fall and winter will be a -helpful conservation measure. Every one with even one maple tree in his -yard should tap it and boil his own syrup. Every little bit helps. - -Any of these substitutes, if arranged in fancy box or dainty basket, -will serve the same purpose as candy for gifts; left on table or -tabourette they will give the same festive Christmas air and fill the -munching needs of a holiday gathering; and best of all, their use will -insure more sugar and therefore more power to those fighting our war. - - - - -INDEX - - - PAGE - Betsey's Party, 129 - - -CARAMELS - - Chocolate Nut Caramels, 90 - Plain Chocolate Caramels, 89 - Plain Vanilla Caramels, 88 - Rich Walnut Caramels, 88 - Vanilla Corn Syrup Caramels, 87 - - -COOL WEATHER CANDIES - - Betsey's Orange Cream Candy, 22 - Brown Sugar Candy (Pulled), 31 - Butter Scotch, 16, 17, 18 - Butter Taffy, 19 - Chocolate, 14 - Chocolate Taffy, 27 - Cocoanut Drops, 36 - Corn Syrup, 14 - Cream of Tartar Candy, 26 - Lemon Butternut Candy, 32 - Lemon Cream Candy, 19 - Lemon Cream Taffy, 23 - Molasses Candy, 28 - Molasses Kisses, 30 - Orange Butternut Candy, 32 - Orange Cream Taffy, 25 - Peanut Brittle, 34 - Peanut Candy, 34 - Peanut Molasses Candy (not Pulled), 28 - Peppermint Cream Candy, 21 - Plain Peppermints, 35 - Rules for Measuring and Weighing, 14 - Sugar, brown, 14 - Sugar, confectioner's, 14 - Sugar, granulated, 14 - Sugar, powdered, 14 - Vanilla Butternut Candy, 33 - Vanilla Cream Candy, 20 - Vanilla Cream Taffy, 25 - Vinegar Candy, 26 - - -CREAM CANDIES--COOKED - - Bon Bons, 119 - Chocolate Cream Mints, 120 - Chocolate Creams, 120 - Chocolate Fondant, 108 - Chocolate Fondant Almond Creams, 113 - Chocolate Fondant Cherry Creams, 113 - Chocolate Fondant Pecan Creams, 113 - Chocolate Fondant Walnut Creams, 113 - Cinnamon Cream Balls, 115 - Cocoa Cream Balls, 116 - Cocoanut Cakes, 121 - Coffee Fondant, 109 - Coffee Fondant Almond Creams, 113 - Coffee Fondant Cherry Creams, 113 - Coffee Fondant Pecan Creams, 113 - Coffee Fondant Walnut Creams, 113 - Corn Syrup Fondant, 111 - Cream Chocolate Mints, 117 - Cream Coffee Mints, 117 - Cream Corn Syrup Mints, 117 - Cream Maple Sugar Mints, 117 - Cream Mints, 116 - Maple Sugar Fondant, 110 - Maple Sugar Fondant Almond Creams, 114 - Maple Sugar Fondant Cherry Creams, 114 - Maple Sugar Fondant Pecan Creams, 114 - Maple Sugar Fondant Walnut Creams, 114 - Plain Fondant, 107 - Plain Fondant Almond Creams, 112 - Plain Fondant Cherry Creams, 113 - Plain Fondant Pecan Creams, 112 - Plain Fondant Walnut Creams, 113 - - -CREAM CANDIES--UNCOOKED - - Almond Creams, 93 - Cherry Creams, 94 - Chocolate Cream Peppermints, 95 - Foundation Cream, 92 - Lemon Creams, 97 - Neapolitan Cream Squares, 95 - Orange Creams, 97 - Pecan Creams, 93 - Walnut Creams, 94 - - -FUDGE - - Brown Sugar Nougat or Pinoche, 83 - Chocolate Almond Fudge, 54 - Chocolate Brown Sugar Almond Fudge, 66 - Chocolate Brown Sugar Date Fudge, 68 - Chocolate Brown Sugar Fig Fudge, 67 - Chocolate Brown Sugar Marshmallow Fudge, 69 - Chocolate Brown Sugar Peanut Fudge, 66 - Chocolate Brown Sugar Pecan Fudge, 65 - Chocolate Brown Sugar Raisin Fudge, 69 - Chocolate Brown Sugar Walnut Fudge, 64 - Chocolate Date Fudge, 57 - Chocolate Fig Fudge, 56 - Chocolate Fudge, 48 - Chocolate Fudge with Brown Sugar, 50 - Chocolate Fudge with Molasses, 49 - Chocolate Marshmallow Fudge, 58 - Chocolate Molasses Almond Fudge, 60 - Chocolate Molasses Date Fudge, 64 - Chocolate Molasses Fig Fudge, 63 - Chocolate Molasses Peanut Fudge, 61 - Chocolate Molasses Pecan Fudge, 60 - Chocolate Molasses Raisin Fudge, 62 - Chocolate Molasses Walnut Fudge, 59 - Chocolate Peanut Fudge, 55 - Chocolate Pecan Fudge, 53 - Chocolate Raisin Fudge, 55 - Chocolate Walnut Fudge, 52 - Cocoa Almond Fudge, 72 - Cocoa Date Fudge, 74 - Cocoa Fig Fudge, 73 - Cocoa Marshmallow Fudge, 76 - Cocoanut Fudge, 48 - Cocoa Peanut Fudge, 72 - Cocoa Pecan Fudge, 71 - Cocoa Raisin Fudge, 75 - Cocoa Walnut Fudge, 70 - Coffee Almond Fudge, 78 - Coffee Date Fudge, 81 - Coffee Fig Fudge, 80 - Coffee Marshmallow Fudge, 81 - Coffee Peanut Fudge, 78 - Coffee Pecan Fudge, 77 - Coffee Raisin Fudge, 79 - Coffee Walnut Fudge, 76 - Fudge with Cocoa, 50 - Fudge with Coffee, 51 - Glace Nuts and Fruits, 126 - Sour Milk Fudge, 82 - Vassar Divinity Fudge, 84 - - -POPCORN GOODIES - - Brown Sugar Popcorn Candy, 39 - Chocolate Frosted Popcorn, 45 - Frosted Popcorn, 43 - Hot Buttered Corn, 38 - How to Sugar Popcorn, 42 - Maple Sugar Popcorn Balls, 41 - Pink Frosted Popcorn, 43 - Popcorn Balls, 41 - Popcorn Candy, 40 - Red Frosted Popcorn, 44 - - -SALTED NUTS - - Salted Almonds, 125 - Salted Peanuts, 124 - - -STUFFED DAINTIES - - Fruit Paste, 100 - Stuffed Dates with Almonds, 104 - Stuffed Dates with Foundation Cream, 105 - Stuffed Dates with Peanuts, 104 - Stuffed Dates with Pecans, 104 - Stuffed Dates with Walnuts, 103 - Stuffed Figs with Walnuts, 105 - Stuffed Marshmallow Dainties, 99 - Stuffed Raisins with Almonds, 102 - Stuffed Raisins with Foundation Cream, 103 - Stuffed Raisins with Peanuts, 102 - Stuffed Raisins with Pecans, 101 - Stuffed Raisins with Walnuts, 101 - - -UNITED STATES FOOD ADMINISTRATION RECIPES - - Bitter-Sweets, 134 - Chocolate Dainties, 131 - Christmas Substitutes, 136 - Crystallized Fruits, 133 - Fruit Butter, 134 - Fruit Paste, 133 - Maple Sugar Candy, 135 - Old-Fashioned Molasses Candy, 131 - Popcorn Candy, 132 - Quick Nougatines, 135 - - * * * * * - -Transcriber's Notes: - -Page 12, "or" changed to "for" (for when she really) - - - - - -End of the Project Gutenberg EBook of A Little Candy Book for a Little Girl, by -Amy L. 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