[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.