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)