diff options
Diffstat (limited to '44847-0.txt')
| -rw-r--r-- | 44847-0.txt | 3659 |
1 files changed, 3659 insertions, 0 deletions
diff --git a/44847-0.txt b/44847-0.txt new file mode 100644 index 0000000..f5019a4 --- /dev/null +++ b/44847-0.txt @@ -0,0 +1,3659 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 44847 *** + +[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 + + +Glacé 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 + Glacé 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. Waterman + +*** END OF THE PROJECT GUTENBERG EBOOK 44847 *** |