A Little Candy Book for a Little Girl. Waterman Amy Harlow (Lane)

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СКАЧАТЬ 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

      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

      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

      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

      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

      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

      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

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

      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

      After Betsey began to think for herself she acted СКАЧАТЬ