CANDY MAKING AT HOME

ARY M WRI T M . GH

TWO HUNDRED WAYS T O MAKE C AN D Y WIT H H O M E F LA V O R A N D P R O F E S S I O N A L F IN IS H

PHILAD ELPHIA

THE PENN PUBLISHING C O MPANY 1915 C OP YRIGHT 1 9 15 BY THE PENN PUB LISH ING COMPANY

Can d y -M ak i n g at H ome C o n ten ts

GENERAL D IRECTIONS F OR CANDY-MAKING

Uten sils In gredien ts A Few Thin gs the C an dy - M aker Should Kn ow Th e Colorin g an d Flavoring

II THE KI . MA NG O F FONDANT

Fon an t d . Choc olate Fon dan t M aple Fon dan t

HARD CANDIEs

Chocolate Chips Cin n amon Jibb Fig Brittle Bu tter - S cotc h Fren c h B utter - S cotch M aple Pan ocha Horeh ou n d Can dy Chocol ate Taffy ‘ M olasses Tafiy Nu t Taffy CONTENTS

Lemon S tick C an dy Pepp ermin t S ti c k C an dy S tr awb erry Drop s Hon ey Pepp ermi n t Tablets M aple Tabl ets Fru it Tablets Ros e N ou gat Rai sin S tic ki es ’ Van a Tafl ill y . ' S alt Water Tafiy ' Tafiy Dreams With Nut Cen ters

FUDoEs AND CARAMELS

Ch oc ol ate Fu dge M aple S u gar Fu dge B u rn t Almon d Fu dge ‘ C ofiee Fu dge M ars hmallow Fu dge Pean u t Fu dge Fig Fu dge Divin ity Fu dge C oc oan u t Fu dge Fr ui t Fu dge Cin n amon Fu dge Pin eappl e Fu dge Lay er Fu dges C oc oan u t M ar shmallow F u dge A n other C ocoan u t M arshmall ow B arl ey Fu dge C off ee C aramel s C ocoan u t C aramels CONTENTS

Chocolate C aramels S u ltan a Car amel s Nu t Chocolate C aramels Van illa C aramel s Strawb erry C aramels Jelly C aramel s Chocolate Cream C ar amels M olass es C aramels Fran c on i a Caramels Tu tti - Fru tti C ar amels B u ttern u t Caramels Carrot Caramels

NUT CANDI Es

Chocol ate Almon ds Brown Almon d Nou gat White Nou gat Pean u t Brittle Almon d Toff ee ' S ou thern Ha" eln u t Tofiee M exic an Pan ochia Pralin es Cream Nu t B ars M aple an d B u ttern u t Cream Chocol ate Nu t Can dy Nu t B on b on s C an died Chestn uts Gl ac " Nu ts Waln u t B on bon s Pean u t M olas ses Can dy M exican Nu t C on fec tion CONTENTS

Nut Loaf Nut S tuff ed Fru i t Cherry an d Almon d Confection

FR UIT CANDI Es

Qu in ce C on fection s M ar aschin o D rop s S trawberry Divin ity Fu dge Tu tti - Fr u tti Cream Pear aram C els . M ar" ip an Fruit C an di es S ur r se ates p i D . ars ma ow Fru t F e M h ll i u dg . Froste Fru t Fu e d i dg . Cherry Foam Fig Favorites Pin eapple M arshmallows Fruit Chocolate B alls Watermelon D ain ty D ate D elight ‘ Stufied Prun es Fruit Roll Jelly Cake C an dy

SEA FOAM AND CREAM CANDIEs

Gin ger Creams Lemon Creams Pepp ermin t Creams M aple Creams Waln u t Creams Cocoanut Creams CONTENTS

Hon ey Creams Vanilla Sea Foam M aple Foam Can died CherryFoam Nu t Foam Chocolates M aple D elight

BoNBONs

Chocolate Creams c a eam W t Fru t enters Cho ol te Cr s i h i C . Chocol ate Creams With Nu t Cen ters How to C oat Ch ocolate Creams B on b on s M ade With Cocoan u t Nu t B on b on s Fruit B on bon s A ssorted B on bon s How to Dip With Fon dan t Ori en tal B on bon s

POP-CORN SWEETs

Molasses Pop - C orn B alls Chocolate Pop - C orn B alls Sn ow Pop - Corn B alls Ice Pop - C orn B alls Pop - Corn D ain ty Crystalli" ed Pop -C orn Pop - Corn B ars Maple Pop - Corn B ars Pop - C orn M acaroon s Cherokee Crisp CONTENTS

Pop - C orn Almon d Nou gat Pop - C orn Brittl e Pop - Corn Fu dge

MACAROONS AND MI SCELLANEO US SWEETs

Almon d M acaroon s Cream M ac aroon s Jas min e M ac aroon s Qu een M ac aroon s Ch oc ol ate M ac aroon s C oc oan u t M ac aroon s Hic kory - Nu t M acaroon s Pean u t M ac ar oon s Ch erry M acaroon s C off ee M acaroon s Ch oc ol ate M acaroon s Pi stachi o M acaroon s Cin n amon M acaroon s Marshmall ows C oc oan u t M arshmall ows O ran ge M arshmall ows B u tterc u p s Hodge- Podge C an dy C an died S weet Potato B all s Per sian C on fec tion Tu rkis h C on fec tion Arabi an C on fec tion Hon eyc omb C an dy Tu rki sh D elight Appl e S weetmeats Chocol ate A rabi cs CONTENTS

Orien tal B on bon s C an dy Potatoes Divin ity Hash

CAKE CON FECTI ONERY AND LITTLE SWEETs

B on bon Cakes Spice Nu ts Chocolate Nuts Waln u t Wafers Pean ut Jumbl es C ocoan u t Ju mbles Fru it Roc ks Raisin Spirals Fruit B ars M aple Drops Gin ger Chip s Gin ger Wafers M arshmallow Cakes Gin ger Nu ts German Gin ger B alls Cin n amon Cri sps Choc olate Stic ks Oran ge C akes Cocoan u t Drop s Almon d C akes Pean u t Wafers German Wafers Jap an ese Wafers En glish Wafers D eliciou s Tea Cookies Raisin Cookies CONTENTS

Love Diamon ds M armal ade Diamon ds Lemon C akes M apl e Nu t Wafers Van illa Wafers Chocol ate Di amon ds C ori an der C akes Peach Bl ossom Cakes Wild Rose C akes Cream Nu t Pu ff s Spi ce Fin gers C ar away C ooki es D ai sy C akes Van illa S u gar C akes Choc ol ate Gin ger Drops C ocoan u t Fruit D rop s Preserved Fru it D ai n ties Jelly Ju mbl es Chocol ate Nu t Wafers Lady Fin gers Fru it Pu ff s Nut Tarts

INDE" CHAPTER I

Gen eral Direction s f or Can dy- M akin g

Can dy - Maki n g at Home

CHAPTER I

GENERAL DIRECTIONS FOR MAKING

WE fin d it quite possible to make just as d e li ci ou s candy at home as can be bought of the most famo u s manufacturers . Of course there are a f ew kinds of candies that can be made only with the aid of special machi nery " but there are enough kinds that can be made with u tensils found in the ordinary kitchen "with a few more added" to make all the variety that one may wish

for . By making ou r own candies i n the home we have the assurance that they are at least pure and

clean, and that they will cost us no more than the

d d d - cheaper gra es of can y . Can y making is very 13 - 14: CANDY MAKING AT HOME

n w fascinating, and there is no reaso hatever why on e cannot be a successful candy-maker after a

h we few trials at it . In t is first chapter give a f ew general directions in candy- making that will make

ou t it easier to carry all the recipes that follow .

UTENSILS All the utensils that are needed in candy - mak

c of o ing are sau epans granite or p rcelain, a double boiler, spoons, a spatula, candy dipper, platter or marble slab, a thermometer, and boxes or pans f in which to mold certain kinds o candies . Bon

f or b bon molds are useful molding bon ons, but are not n ecessary as they can easily be molded w ab s o ith the fingers . A thermometer is not lu tely necessary since on e can learn to get the dif f er en t stages by dropping and testing the syrup in cold water " but the thermometer makes it much easier to get the syrup cooked to exactly the right degree . In buying a thermometer

on e choose that is guaranteed by its maker, since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in GENERAL DIRECTIONS 5

a n r e . ar e r e m ki g the ha d candi s There small, liable candy thermometers on the market that do d a and e not cost a great e l, make it much asier for

- the candy maker . While a platter can be used instead of a marble s a d an d s a l b in making fon ant ome other c ndies, yet, since the marble is naturally cool, the candy syrups will cool much more quickly on it an d for t his reason is desirable . In making taffies or any candy that requir es

i u n pull ng a hook is very seful . O e can handle more at a time with a hook an d pulling makes it lighter and nicer . A sugar scraper proves very useful when it comes to scrapin g down maple sugar an d choco late an d a food chopper is very convenient when

- chopping nuts and fruits used in candy making . A smooth piece of tin can be used for dropping or placing the candies on, after they are made to s et and cool but par affin e paper will take its place v ery well . One can scarcely get along without

hi - t s paper in candy making, for it is very useful in lining candy-boxes when they are to be u s ed as 1 6 CANDY-MAKING AT HOME

o m lds, and candies or bonbons that are liable to ' i n A f become sticky can be wr app ed it . ew bowls for di pping purposes will be needed .

INGREDIENTS Granulated sugar is the kind most frequently u i n - To ul sed candy making . get the best res ts it

- should be fin e grained and of the best quality .

’ ‘ Conf ectioner s sugar or powdered sugar is used

r chiefly to roll o dust candies with . Almost all confectioners us e glucose in their candies , since it helps to keep the sugar from

n gra ulating, but, since corn syrup is composed largely of glucose it is advisable f or the home candy-maker to use it as it can be readily obtained

f or l cer at the grocery store . A few recipes call g y an d ine, this is quite harmless, and helps to make

of the candy smooth and creamy . Cream tartar, vinegar and lemon juice are u sed to pre vent the sugar from graining also .

- The butter used in making butter scotch, fudges and such like candies should be of the very best i qual ty . Never under any circumstances use in

1 8 CANDY- MAKING AT HOME

between the fingers when dropped in cold water . The crack stage is reached when it cracks or be t e comes bri tle, and the hard crack stage is reach d when all the water has evaporated and the syrup

u u is about ready to b rn . At this stage one m st watch it very closely . After the sugar has melted when put over the

w of fire, ipe the sides the kettle down carefully " w a t this removes the undissolved sugar, hich is p to cause the rest to grain if n ot removed . All scum should be carefully removed as soon as the syrup boils " but be careful n ot to stir the di syrup or jar it any more than possible . Can es

w or in hich milk, cream chocolate is used should be boiled in a deep vessel as they have a tenden cy to boil over . Sugar and water and corn syrup w n ot s o ill boil over, that the depth of the vessel in which they are boiled does n ot matter so much . Hard candies should be loosened up from the

or w tin, hatever they are molded in, before they are quite cool, or they will stick and be hard to remove . It is well to remember that nearly all di w c w hard can es ill be ome sticky in arm weather, GENERAL DIRECTIONS 1 9 so should be kept in glass jars or wrapped in waxed paper . If a batch of candy shoul d become grainy and d go back to sugar again it can be boile over, add ing a little more water and corn syrup or cream of tartar " but do not use the same vessel unless it has been well washed .

TH E COLORING AND FLAV ORING

‘ Us e nothing bu t frui t or vegetable colorings for candy " these can usually be obtained at a drug

. li store, or from the confectioner A ttle of these will go a long way . Colorings can be obtained

d of in liqui form or in form paste . The useful colors are orange, yellow , red, leaf green and violet . With red one can get all the shades of an d f pink, rose . Dif erent shades of green can be

t m wa made wi h the green by the a ount used . Al ys remember that high colors are not desirable in candy and confine yourself to the paler shades as

You ff much as possible . can obtain di erent shades

two f or u t d by combining colors " instance, p a rop or two of r ed with your violet and you will have 20 CANDY" MAKING AT HOME

r d n d d d can s a . anothe ha e, so on A goo sha e be ff made with strong co ee . By usin g diff erent fl avorin g extracts one may s have a great variety in candy . U e only pu re n m extracts or oils . When usi g oil of pepper int or oil of cinnamon for flavoring remember it is very u se d strong and only a few rops, while from a half teaspo onf ul to a tablespoonf ul of extract may

n be used, accordi g to the strength of flavoring

desired . Always add the flavoring after the

syrup has been removed from the fire, as in most cases it will boil out if put in with th e other d ingre i ents . CHAPTER II

Th e Makin g of F on dan t

CHAPTER II

THE MAKING OF FONDAN T

THE foundation for innumerable cream candies an d for nearly all bonbons is what the con f ec " ti o ad n ers call fondant . This is quite easily m e by the home candy-mak er after once getting the knack of it " but one must be careful to follow has directions closely and not become careless . It a great advan tage from the fact that it can be made up a long time before " it is worked into

w n candies, since it ill keep for a great le gth of time . It can be made up in large quantities, but it is best for the amateur candy- maker at first to make it in small quantities at a time, and make it oftener " then as she becomes more ad ept she may us e several pounds of sugar at a making .

FONDANT To make th e fondant take two pounds of g ran u

a ed - l t sugar, one half cupful of water and one 23 24 CANDY- MAKING AT HOME

fourth teaspoonf ul of cream of tartar . Boil this

o 38 to the soft ball stage or t 2 degrees . Stir the sugar over a slow fire until it is thoroughly dis solved " then take a damp cloth and wipe away all the sugar crystals that appear on the sides of

n d the pan . When it is done remove from fire a pour over a large platter that has been cooled or

over a marble slab . Do not scrape the contents w out of pan or allo it to drip, but pour out quickly,

then there will be less danger of its graining .

Let stand until nearly cool "not cold", then stir t until it becomes thick and creamy, working i away from the edges of the platter or slab into

s d a mass in the center . U e a woo en spoon in an d d creaming the fondant , it is a good i ea to sprinkle a little cold water over the top of the syr up after it h as been poured out on the platter "

thi s will prevent a cru st from forming on top . When too stiff to work with spoon take it in the

hands and knead until it is smooth and velvety . Let stand a few hours until it has mellowed w w some hat, then pack do n in jars and bowls, me an d cover with a damp cloth . If kept for so

26 CANDY- MAKING AT HOME make the chocolate fondant take two cupfuls of sugar an d fou r ounces of grated chocolate and

- O one half cupful f water . Boil to the soft ball

Of stage, flavor with a teaspoonful vanilla and d h procee as w en making white fondant . It is best not to add the chocolate until the syrup has boiled a while, then it can be melted and slowly

n ot d added, for the syrup must be stirre while o n b ili g .

MAPLE FONDANT To make maple fondant take one cupful of

two brown sugar and cupfuls of maple syrup, or d one cupful of maple sugar . If the sugar is use

- s add one half cupful of water . To keep the yrup from graining add on e- fourth teaspoonful Of cream of tartar . Boil to the soft ball stage or to 238 degrees by the thermometer and then pour out on platter or slab, and proceed as with the A f or white fondant . good substitute maple fondant may be made by flavoring with maplei n e some of the white fondant . Maple fondant is especially good combined with nuts in making bon THE MAKING OF F ONDANT 27

f or bons, and also makes nice centers creams . In the on bonbons you will fi n d many hi u ways in w ch the fondant can be sed, and many other ways will no doubt suggest themselves to u i y ou when y o once begin to work with t.

CHAPT ER III

H ar d C an dies

CHAPTER III

MANY persons prefer the hard candies to the t soft varieties . Mos of these hard candies are

o a b iled to the crack st ge or hard crack stage,

28 1 0 n which is from 0 to 3 degrees . In testi g these candies in cold water it is always advisable to remove from the fire while doing so, for when th e syrup gets to the turni ng stage it will burn h very soon if not watched . Other ard candies will be found classified under the chapter on nut

etc . candies, such as peanut brittle, nut nougats,

CHOCOL ATE CHI P s u u Place in a saucepan one cupf l of brown s gar, one-half cupful of New Orleans molasses "the

an d nf Of light colored molasses", one tablespoo ul butter . Boil to the crack stage, then remove from f the fire and flavor with one teaspoonful O vanilla . 31 32 CANDY - MAKING AT HOME

l Pul into long thin sheets, and cut into small pieces . When cold dip into melted chocolate

flavored with a little vanilla .

CINNAMON JI BB Place in a saucepan on e cupful of golden

- u corn syrup, one fourth cupf l of butter, a table

on e- spoonful of cinnamon, and half cupful Of water . Boil to the crack stage . Pour into but ter ed Off pans, and mark into squares . When cool break up .

F I G BRITTLE

Take two cupfuls of light brown sugar, one cupf ul of golden corn syrup and on e- half cupful of to water . Cook the crack stage, and then stir

n in figs that have bee cut up into bits . Pour into ff O . a buttered pan , and mark When cool break

up . Date brittle can be made in the same man

ner .

BUTTER- SCOTCH wn Take two cupfuls of light bro sugar, one

- half cupful of butter, one fourth cupful of water

34: CANDY " MAKING AT HOME

HOREHOUND CANDY

two u f Of b n on e of Take c p uls row sugar, cupful

an d on e- a s u of corn syrup , h lf tea poonf l Of cream

o r tartar . Pour ver this the ho ehound liquid made by steepin g two oun ces of dried horehound "which can be Obtain ed at the drug store" i n on e pint of

r to a h ot wate . Boil down cupful before adding

If ou d o n ot s to the s ugar . y wi h it to be very ’ f r n n strong o ho ehou d do t use quite s o much .

o to h e r r 3 B il t ha d crack stage o about 00 degrees .

t r an or Pour into a bu te ed p pans . Mark deeply

r w w w into small squa es hile still arm, and hen cool it will break easily .

CH OCOLATE TAFFY

two s of o n e u Take cupful sugar, c pful Of golden

r on e- of corn sy up , half cupful boiling water, and o n e- of a to fourth teaspoonful Of cream t rtar . Boil

a s a two of w e the soft b ll t ge , then add ounces uns e t

to ened chocolate shaved fine . Boil nearly the

or 270 e r n on e crack stage about d g ees, the add

f ou n teaspoonful o vanilla . Pour t o a buttered platter, cool and pull . Cut into small pieces, HARD CANDIES 35

n or s l usi g shears harp knife, and p ace on buttered

r f plate or p a a fin e paper .

MOLASSES TAFFY

two s of on e- Take cupful sugar, and half cupful of

New or on e- Orleans baking molasses, and half cupful

n of corn syrup , and a third teaspoo ful Of cream Of

u t n to . o o tartar . Boil about the crack stage Turn

t wh n a greased pla ter, and e cool enough pull until

h u t . lig t colored . C in small pieces

NUT TAFFY

two i - Take cupfuls Of l ght brown sugar, one half

on e- of w cupful of corn syrup , half cupful ater, and on e- fourth teaspoonful Of cream of tartar . Boil to on u a the hard ball stage . Add e teaspoonf l Of v

on f e o . nilla, and cupful nut meats, chopped Pour

u t o h . on a platter, and pull as soon as cool enoug

LEMON STICK CANDY

two f on e- Take cup uls Of granulated sugar, half

of w t on e- f cupful hi e corn syrup, hal cupful of

t f on o e . wa er, and the juice lemon Boil all to 36 CANDY- MAKING AT HOME gether with half the rind Of the lemon to the cris p

or t a w on e as f f crack s age . Fl vor ith te poon ul o

t of w w n ex ract lemon, and color ith yello colori g .

ou t on w n Pour a buttered platter, and he cool

ou t enough pull into sticks, and about four inches

n lo g .

PEP PERMINT STICK CANDY

s m as s Make the a e the lemon tick, but omit the

u s e on e- f of lemon, and ourth teaspoonful Of cream

n tartar . After removi g from fire flavor with

. two peppermint Divide the candy into portions ,

on e w and color ith red coloring . Pull each part

a w sep rately, then t ist the red candy around the

ou f white till y have it in form o a stick . Cut

s s r ed into stick , and if de i form into canes .

STRAWBERRY DROP S

a two of n a on e- T ke cupfuls gra ul ted sugar, half

Of of on e an d cupful corn syrup , the juice lemon,

of r of a fourth cupful wate . A tablespoonful vin egar can be used instead of lemon juice if de

r to si ed . Boil the hard crack stage . Color with HARD CANDIES 37

w red coloring and flavor with stra berry flavoring . Drop from a spoon in drops about the Size of a

w or fl av r n ickel onto axed greased paper . By o i n g with diff erent flavoring and using different colorings y ou may h ave a variety in these drop

n ca dies .

HONEY PEPPERMINT TABLETS

of on e u Take one cupful honey, cupf l Of sugar

- of w on e and one half cupful hite corn syrup , fourth teaspoonful of cream of tartar and on e tea

Of t . to spoonful bu ter Boil the crack stage, then remove from fire and add on e teaspoonful of

m a pepper int extr ct . Drop from a spoon onto

S or . Oiled paper, about the ize of a nickel quarter

This candy can be pulled if preferred, and cut into pieces .

MAPLE TABLETS Melt together in a saucepan on e cupful of maple

on e sugar and cupful Of light brown sugar, four

of on e tablespoonfuls butter, teaspoonful Of lemon juice and one tablespoonful Of water . Boil to the 38 CANDY- MAKING AT HOME

on hard crack stage, and drop Oiled paper in

ni drops about the size of a ckel . When partly cool stick two of the drops together .

FRUIT TABLETS

on e Of on e- Take cupful sugar, half cupful Of corn syrup and on e- half glas s Of curran t or any

f t a o l . o kind je ly Boil the crack st ge, add a

f of a or teaspoon ul vanill , almond the kind Of

flavoring that goes best with the jelly us ed . Drop

on or an d from a spoon Oiled waxed paper, when

two partly cool put drops together .

RO SE N OUGAT

two of on e- Take cupfuls granulated sugar, half

w on e- f w cupful hite corn syrup , half cup ul Of ater and a fourth teaspoonful Of cream of tartar . Boil

o n - of t the crack stage . Add o e half cupful finely

e chopped candi d cherries, and color a rose color w ui or f or ith fr t vegetable coloring . Let stand a f ew moments until partly cool , then pour over the

w of t o s tifl i w hites w y beaten eggs . Beat ell and

t . pour in o a buttered mold . Cut into squares HARD CANDIES 9

On e-half cupful of finely chopped almonds can be added if des ired and flavored with on e-h alf tea spoonful of almond extract .

RAISIN STICKIES Take one cupful Of sugar and on e cupful Of golden corn syrup and on e cupful of finely chopped

an d on e- of w r an d to raisins, half cupful ate boil

on e- a of the crack stage . Add h lf teaspoonful

on n cinnamon and e teaspoo ful Of vanilla . Pour

w n into buttered pans, and he partly cool, mark ff o into sticks about an inch across . Twist each w stick until t ice the original length and cut in two .

ar fli n e Place on p a paper until cool .

VANILLA TAFFY

two of Place in a saucepan cupfuls white sugar,

on e- one cupful of white corn syrup , and half cupful

to on e of water . Bring a boil, then add teaspoon ful of glycerine and a fourth teaspoonful Of cream

to 260 or to of tartar . Boil about degrees a little more than the hard ball stage and n ot quite to

on r the crack stage . Pour a greased platter o a CANDY- MAKING AT HOME

nf of Di S . lab , and add a tablespoo ul vanilla p your hands in corn- starch and as soon as it cools enough to be handled pull until it is white and

i s ou waxy . If a hook used y can make nicer and

ff or whiter ta y . Remove from hands hook and

on w or lay axed paper, and when cold break up " it can be cut into small pieces while still warm . In summer taffy should be wrapped in waxed to S . paper, ince it is liable become very sticky

SALT WATER TAFFY This is made the same as the vanilla taff y except that a tablespoonful of butter is added

n f and o e teaspoonful o salt . This can be flavored and colored to suit the taste and pulled like the

n ff f f va illa ta y . In making taf y old over the edges as it cools and keep folding the batch up

u until cool eno gh to pull .

TAFFY DREAMS WITH NUT CENTERS Place in a saucepan two pounds of granulated

on e cu of w on e- sugar, p ater and half teaspoonful

cream of tartar or a tablespoonful Of lemon juice .

CHAPT ER IV

F u dg es an d C aramels

CHAPTER IV

FUDGES AND CARAMELS

F UDGE is on e of the most easily made an d one

- d of the most popular Of all the home made can ies .

Caramels are also a favorite . These candies can

o be made a great variety f ways .

CHOCOLATE FUDGE

of u Take two cupfuls s gar, two ounces of choco

on e late, one cup Of good milk, and tablespoonful

or ou w two of butter, if y ish a richer fudge use

of . tablespoonfuls butter Bring the sugar, milk and butter to a boil an d coOk until it threads or 235 w to degrees . Add the chocolate hich should w S . be melted or haved fine Stir it in ell, then

of u add a teaspoonful vanilla, and beat p until

Of creamy . The secret good fudge lies in the

con s tan tl beating . Some stir v from the time it is removed from the fire until it turns creamy, 4 5 4 6 CANDY- MAR ING AT HOME

w hile others let it stand until nearly cool, and

r d then beat up until creamy . Pour into butte e

an or cu t p mold, and when cold into neat small

s quares . MAPLE SUGAR FUDGE

two u s of m s on e of Take c p aple ugar, cup milk,

on e an d on e of tablespoonful Of butter , cupful w m chopped alnut meats . Boil until the ixture

w w or forms a soft ball hen dropped into cold ater, to u 4 0 abo t 2 degrees . Remove from fire and let

stand until nearly cool, then stir until creamy .

w n Pour into greased pans, and he cool cut into

s square . BURNT ALMOND FUDGE B r own blan ched almonds in the oven and chop r a s w on e- of r ah n ther coar ely . Bro n half cupful g lated s ugar i n a gr an ite p an then add two - thirds

of an d w n w e s u ar i s cupful milk, he the bro n d g thoroughly dis s olved add on e cupful of grau n lated sugar an d on e tablespoonf ul of butter . Boil until it makes a firm ball when dropped in cold water " flavor with almond extract an d add FUDGES AND CARAMELS 4 7 one cupful of the browned almonds " stir until

Off creamy, then pour into pans and mark into es squar .

COFFEE FUDGE two of e on e Take cupfuls granulat d sugar, cup

on e- u Of ful of strong boiled coffee, half c pful

to cream and a teaspoonful of butter . Boil the

of soft ball stage, then add a cupful chopped nut

n meats, and stir until creamy . Pour into pa s and cut into squares . The nuts may be omitted if desired .

MARSHMALLow FUDGE two of w Take cupfuls light bro n sugar, a cup

of i a of ful m lk , tablespoonful butter, and a fourth

u of teaspoonf l of cream tartar . Boil until it or to 235 threads degrees , and then add a half

’ w . pound Of marshmallo s Beat until dissolved,

of add a cupful chopped walnut meats . Pour

t cu t into bu tered pans and into squares . Another way to make this fudge is to omit the nuts and add two squares of chocolate . 4 8 CANDY- MAKING AT HOME PEANUT FUDGE

of w Of Take two cupfuls bro n sugar, one cupful

l an d on e . 0 mi k, teaspoonful Of butter When i nuts are used in fudge on e does n ot need to use so

to or much butter . Boil the thread soft ball

on e of stage, and then add cupful finely ground

on peanuts and e teaspoonful vanilla . If preferred

peanut butter may be used . Beat up until creamy,

pour into buttered pans, and cut into squares .

F I G FUDGE two u Of d on e Take cupf ls granulate sugar, cup

f ul of water, a fourth teaspoonful of cream of

on e- of on e tartar, half pound figs, teaspoonful of

r on e of . ginge , and tablespoonful butter Boil the

mixture to the soft ball stage . Remove from the

fire and beat up until creamy . Pour into a but

t r d e e pan and mark into squares . Chop the figs

before adding .

DIVINITY FUDGE of w u Take two cupfuls light bro n s gar, add

- one half cupful Of golden corn syrup, and one

50 CANDY-MAKING AT HOME CINNAMON FUDGE

two u ls of w Take c pfu light bro n sugar, one

u on e- u of two cupf l of milk, half cupf l butter, and

to tablespoonfuls of cinnamon . Boil the soft ball stage, remove from the fire and add a tea

s Of . poonful vanilla Beat up until creamy, pour into a buttered mold and cut into squares when cold .

PINEAPPLE FUDGE

of Take two cupfuls granulated sugar, one cup

f of o of . ful water, and a pinch cream tartar

on e Boil to the hard ball stage, then add cupful

of candied pineapple . Pour over the stiffly beaten

of two whites eggs, and beat up until light and

foamy . LAYER FUDGES These are fine an d ar e made by pouring one

kind Of fudge upon an other in layers . For this purpose on e Should u s e only the fudges that com if bine well together . Layers Of several d ferent

f u ma r t s o s o wo . kinds f dge y be u ed , only , as de ired A chocolate fudge with a layer Of divinity fudge FUDGES AND CARAMELS 5 1

n li f f betwee is de cious . Pour hal O the chocolate

u u f dge into a pan, and when cool po r over it a layer of divini ty fudge " then when this has cooled pour over the remainder of the ch ocolate fudge which should have been kept h ot in a bowl

u n u t set in h ot water . Fr it and fudges make a good combination .

CO COANUT MARSHMALLOW FUDGE Take two cupfuls Of sugar and on e- half cupful

on e Of of milk and boil up , then add tablespoonful butter and boil to the soft ball stage . Add a cup ful of grated cocoanut and beat up until creamy .

n r Arra ge some marshmallows in a pan , and pou d the fu ge mixture over them . When cold cut into

rs squares between the ma hmallows .

ANOTHER COCOANUT MARSHMALLOW FUDGE

f u of u on e Take two cup ls granulated s gar, cup ful of milk and on e tablespoonful Of butter . Boil t ofl o the hard ball stage . Take it the fire and add a teaspoonful Of vanilla an d on e cupful of grated cocoanut . Mix this in then add a half 52 CANDY-MAKING AT HOME

w dozen Of marshmallows . Let stand a hile until sof t " then pour the mixture over the stiffly beaten

i o s to wh tes of tw eggs . Beat up until it begin get ed creamy, then pour into butter pans, and when cool cut into squares .

BARLEY FUDGE Take a cupfu l of barley an d brown it in the

n n ot to ove " be careful burn it, but have it a

Ru n ff - w . nice bro n this through the co ee grinder .

two f of wn s on e- lf f Take cup uls bro ugar, ha cup ul

of on e- f of corn syrup, half cup ul milk and a

n of to tablespoo ful butter . Boil the soft ball

ta add s ge, a tablespoonful Of vanilla, then stir in the ground barley . Stir until creamy and pour

ou t an d into a buttered pan, when cold cut into

squares .

COEEE E CARAMELS

on e of w Take cupful light bro n sugar, one cup

of r on e- ful golden corn sy up, half cupful of milk,

on e- half cupfu l of strong boiled cofi ee and on e

nf tablespoo ul of butter . Boil to the hard ball FUDGES AND CARAMELS 53

f stage . Remove rom the fire, stir in one tea

Of ll spoonful vani a, then pour into buttered pans,

n and mark off into Squares . Whe cool cut into

w . squares, and wrap each caramel in axed paper

COCOANUT CARAMELS

u f u - Take two c p ls of granulated sugar, one half

u - l of cupf l of white corn syrup , one ha f cupful

or b cream, if milk is used add one ta lespoonful Of butter . Boil to the hard ball stage . Remove from fire and stir in one cupf ul of grated cocoanut

O and one teaspoonful f vanilla . Pour into but tered d w . pans, and hen col cut into squares

CH OCOLATE CARAMELS r Take one cupful of light brown suga , one cup ful of golden corn syrup, and one cupful of milk . Boil to about 235 degrees or to the soft ball stage"

on e- then add fourth pound Of chocolate . Continue 250 to boil to the hard ball stage or about degrees .

w an d Flavor ith vanilla, pour into a buttered pan ff about an inch thick . Mark O into squares while still warm . 54 CANDY-MAKING AT HOME

SULTANA CARAMEL S Put into a saucepan two cupf uls Of light brown

on e of on e- sugar, cupful golden corn syrup, half

on e- of cupf ul of milk and fourth cupful butter .

n to n n of Bri g the boili g poi t , then add a cupful Sul tan a raisins and on e-half cupf ul of English walnut w meats . Boil until it makes a firm ball hen

r dropped into cold water o to about 250 degrees .

nf Remove from the fire, add one teaspoo ul of vanilla pour into square greased pans to an inch

- ff or . O half inch thick Mark into squares, and press a Sultana raisin in the top of each whi le still warm . When cold cut into squares .

NUT CHOCOLATE CARAMELS

s on e u w u Place in a aucepan cupf l Of bro n s gar, on e of on e- l cupful golden corn syrup , half cupfu

f m w o o ilk and t o tablespoon fuls of butter . Boil t

r the hard ball stage . Remove f om the fire, add on e teaspoonful of van illa and on e cupful of nut

. an an d meats Turn into square buttered p , cool cut into small squares, then dip into melted choco late . FUDGES AND CARAMELS 5 5

VANILLA CARAMEL S

two on e- Take cupfuls Of sugar, half cupful of

- milk, and one half cupful Of golden corn syrup . Bring to a boil and then add two tablespoonfuls

n n of butter . When early done add o e square Of ll chocolate . Boil to the hard ba stage, then flavor f with a spoonful O vanilla . Pour into a square pan

Off i n about an inch thick . Mark squares while

an d . still warm, cut into cubes when cold

STRAWBERRY CARAMELS Place in a saucepan on e cupful of granulated

f u on e sugar, one cup l Of golden corn syrup and tablespoonful Of butter . Boil to the soft ball

on e of w stage, then add glassful hole preserved

w u i ll stra berries, and boil ntil a hard ball w form between the fingers in cold water or to 250 de

. u an d grees Turn into a b ttered pan, cool, cut

m u into s all sq ares .

JELLY CARAMELS

two u of Take cupf ls granulated sugar, one cup d add ful rich cream, or if milk is use a tablespoon 56 CANDY- MAKING AT HOME

f on e . ful of butter, and cup ul Of golden corn syrup Boil to the hard ball stage then add a teaspoonf ul of i vanilla, and pour nto separate pans only about ff a third as thick as the usual caramels . Sti en a glassful of any good jelly with a little gelatine melted in a little cold water . Pour this jelly when it begins to stiffen over on e Of the layers Of t caramel . Let stand un il nearly cold , then remove the other layer of caramel from pan and place

n over the jelly . Let stand u til perfectly cold ,

o preferably over night, then cut into squares . Pre

of served fruits can be used instead the jelly, and in this case, especially if the preserves are thick, n o gelatine n eed be used .

CHOCOLATE CREAM CARAMELS These are made in the same way as th e above except that a layer of fondan t i s placed between

t wo of n the layers caramel . Melt the fo dant, and w pour over the caramel, and hen barely cool place

n the other layer o top . Press lightly s o that the w t layers ill blend toge her . When cool cu t into squares .

5 8 CANDY- MAKING AT HOME

- of s on e half cupful chopped seeded raisin , and one fourth cupf ul each of candied oran ge peel and w w Citron . A half cupful Of black alnut meats ill

n to improve this ca dy . Boil the hard ball stage, s tirrin g often to keep from sticking . Remove

of from fire, add a teaspoonful vanilla, then pour ff O . into buttered pans, and mark into squares

BUTTERNUT CARAMELS two of on e Take cupfuls light brown sugar, cup

of on e of ful golden corn syrup, cupful milk and

n e to o tablespoonful of butter . Boil the hard ball

on e stage, then remove from the fire and add cup

n ful of chopped butternut meats . Pour i to but ter ed n w off pa s, and hen partly cool mark into w squares . When cold cut in cubes ith a sharp

f w ar affin e kni e, and rap each caramel in the p paper .

CARROT CARAMELS Boil some carrots or better bake them until

n s To two quite te der, then pass through a ieve . cupfuls of thi s carrot pulp add two cupfuls Of FUDGES AND CARAMELS 59

- one half cupful of corn syrup, two lemons,

- using both the juice and grated peel, one half cup

of on e ful finely chopped almonds, also half cupful

to of water . Boil the hard ball stage, and pour

- W Into well buttered pans . hen cool cut into cubes .

CHAPTER V

Nu t C an dies

CHAPTER V

MANY delicious candies may be made by addin g

n nuts to the other ingredie ts, and since nuts have much food value these candies are healthful an d nourishing .

CH OCOLATE ALMONDS Blanch a pound of almonds " this is done by pouring hot water over the almond meats and letting them stand on back of stove for about five minutes when the skins can easily be slipped off . Place on a pan in the oven and brown a nice dark

n ot to . brown, but be careful let them burn When cool dip each almond in melted sweet chocolate .

BROWN ALMOND N C UGAT Blanch and cut on e pound of sweet almonds in

S on lices lay them a paper in a pan, and place in the oven until slightly brown . Take two cupfuls 63 CANDY- MAKING AT HOME

of on e- f of granulated sugar, half cup ul golden

on e of i . corn syrup , and teaspoonful lemon "u ce

to w h al Melt a liquid, stirring ell , t en add the monds an d mix well with the syr u p . Butter a

r on large platte or marble slab . Pour the nougat

h n w w t is and make it eve ith a lemon, hich should

n i r be lightly dipped i o l o melted butter . Make

or it about an inch thick, and cut into strips bars , or to it may be used line molds . The molds are

on n first slightly buttered the inside, then a thi layer of nougat is pressed against the form this must be done while the nougat is still warm .

ou t or When cool turn Of form mold, and these may then be filled with candied fruit and whipped

or - cream , candies ice cream .

WHITE NOUGAT

two of to Boil pounds honey the crack stage , or to w nearly the crack, have the hites Of four

to . eggs beaten stiff, and add the honey Stir o ver a slow fire until it has reached th e crack stage then add two pounds of blanched almonds

cut into strips and Slightly b rowned in the oven .

CANDY-MAKING AT HOME

and boil to the hard ball stage " then add on e cup ful of chopped almonds and on e teaspoonf ul of

ill to . u van a . Boil the crack stage Po r into but ff ter ed an d o . pans, mark into squares

SOUTHERN HA" ELNUT TOEEE E

- of Melt one half cupful butter in a saucepan, add on e cupful brown sugar and on e cupful New Or

. to leans molasses Boil the hard ball stage, add on e cupful of chopped hazelnuts and boil to the

crack stage . Pour into buttered pan, and mark

Off into squares .

ME" ICAN PANOCHA

two c of on e- Take upfuls brown sugar, half cup

of on e of on e ful corn syrup , cupful sweet milk,

f of t on e of teaspoon ul bu ter , and square choco

to late . Mix the ingredients and boil the hard

s tIr r In n ball stage, g the mixture consta tly while

on e or on the stove . Add cupful Of pecan any chopped nut meats, and pour into buttered pans .

When cold c ut into squares . NUT CANDIES 6 7 PRALINES two u Take cupf ls of light brown sugar, one cupful of cream , and boil to the soft ball stage .

" Remove from fir e and add o n e cupful of whole

nf n pecan meats, and one teaspoo ul of va illa . Stir until creamy, but be careful not to break the nut meats . A good way is to stir until it. begins to

an d t cream, then add the nuts, stir un il the meats are well mixed with the creamy mass . Place in a w cool place for a hile, then separate the nut h meats , keeping each one roughly coated wit the

CREAM NUT BARS

f u Of li Take two cup ls ght brown sugar, one

of cupful of maple sugar, and one cupful cream and boil to the soft ball stage . Remove from the

on e l of fire and stir in teaspoonfu vanilla, then stir until it begins to get creamy " add one cupful of

finely chopped nut meats . Pour into a square pan,

Off an d mark into small squares , press a half nut meat in center of each square . Cut into bars

n . whe cool, allowing two or three squares to a bar 68 CANDY- MAKING AT HOME MAPLE AND BUTTERNUT CREAM

of on e Take two cupfuls maple sugar, and cup

to . of cream . Boil the soft ball stage Remove

on e u from the fire and add cupf l butternut meats, i t and stir until turns creamy . Pour into buttered M pans , and cut into squares . aple and walnut creams may be made in the same manner . Place

on to u a half of a nut meat p Of each sq are .

CHOCOLATE NUT CANDY

two of - Take cupfuls granulated sugar, one half

Of e of m of cupful water, on fourth teaspoonful crea

to tartar, and boil the soft ball stage, then add

- of on e one fourth cupful melted chocolate, tea spoonful of vanill a and on e cupful Of nut meats .

Beat up until creamy . Pour into buttered pans , and when cold cut into squares or bars . Peanuts , w n or n of alnuts, peca s any ki d nuts can be used f r hi o t s candy .

NUT BONBONS

two of - Take cupfuls granulated sugar, one half

Of - cupful White corn syrup, one fourth teaspoonful NUT CANDIES 6 9

to ll . of cream of tartar . Boil the soft ba stage ff Pour into four di erent plates . In one plate put a little melted chocolate and a fourth teaspoonful

on f ew of vanilla, another plate pour a drops of red

w t w on coloring and flavor i h stra berry, another plate pour a little yellow coloring an d flavor with l oran ge or lemon . Drop about a dozen a monds on

t . each plate, the fourth plate being lef white

Stir each plate until syrup is creamy, and each nut is well coated with the sugar . Separate each nut an d place on waxed paper .

CANDIED CHESTNUTS Take the chestnuts that are to be candied an d

n score each nut o one side with a Sharp knife . C over with boiling water, cook five minutes and Add Of d ry . a teaspoonful Of butter to each pint nuts, and stir or shake over the fire for five

n d minutes . This loosens the shells a the inner skins , which can now be removed together . Cover

an d the shelled nuts with cold water, to each

d of on poun nuts add the juice Of e lemon . Let h w stand in this over night, since t is ill help to 70 CANDY- MAKING AT HOME

d harden the nuts, so they can be boile without

. m breaking up . In the morning, drain, and si mer

w f or two ur or t slo ly one or ho s, until the nu s are

Of tender . Make a syrup using a pound sugar to

f to two each pound o nuts . Add each cupfuls Of

u w s gar a half cupful Of ater and cook until thick,

f or h add the nuts and simmer slowly a half our,

n then drai let them stand in the syrup over night , m removing the from the fire . The next day boil the syrup until thick as honey . Remove the nuts and place on plates and set in

or to the oven in the sun dry . Boil the Syrup w l do n a ittle thicker, and pour over the nuts w several times hile drying until all is absorbed . Dry the nuts and store between layers Of wax ed paper in a box .

GLACE NUTS

ed - Take two cupfuls Of granulat sugar, one half

Of on e- lf cupful water, and ha teaspoonful Of cream

of a to or t rtar . Boil the hard crack stage until

n Add the syrup begins to tur brown . a teaspoon Of i ful van lla . Take the nuts to be dipped sepa NUT CANDIES 71 ratel c y on a long pin, dip into the syrup to over, r A remove and place on Oiled o waxed paper . I w can monds, alnuts, hazelnuts, pecans and peanuts be used for dippin g .

WALNUT BONBONS Place in a saucepan one c upful Of granulated

- ul d sugar, one half cupf of gol en corn syrup , one

an d half cupful of water, a pinch of cream of add tartar . Boil to the hard ball stage, then one- half teaspoonf ul of vani lla and one-half cupful

n fin of Englis h wal ut meats chopped e. Pour

Of an d over the beaten white one egg, beat up d d until light . When it begins to har en rop on halved Englis h walnut meats and press a half nut m eat on the top of each bonbon .

PEANUT MOLASSES CANDY f u Of New Take one cup l sugar, one cupful of

O an d Of rleans or sorghum molasses, a tablespoonful i butter and boil to the hard crack stage . St r in two c f u of up ls peanuts, or just as many as you can, as the more nuts in this candy the better . Pour 72 CANDY- MAKING AT HOME

n on a greased pan . When cold break i to pieces w or cut into squares ith a very sharp knife .

ME" ICAN NUT CONFECTION

two of Take cupfuls light brown sugar, a quart of lk sweet mi and boil until the sugar is all melted,

i n w of x then stir the ell beaten yolks Si eggs .

Boil until thick and smooth , stirring constantly, then add on e pound Of almonds that have been

w on e blanched and orked into a paste, and tea

n to nf of . spoo ul ci namon Boil a firm mass, and stir to keep from sticking . This should be made

i n in a double boiler . Pour to a buttered mold at

two w S . least inches thick, and hen very cold lice

i n or This is good dipped chocolate fondant .

NUT LOAF

w - Take an equal quantity Of alnut, hickory nut,

To almond and pecan meats and chop fine . each cupful of nut meats have on e- half cupfu l of h d c opped fruit , using dates , figs, raisins or can ied

i . f cherr es Work the ruit and nuts well together . F or each c u pful of this mixture take on e cupful

74 CANDY- MAKING AT HOME

Add Of the soft ball stage . a half cupful chopped

ds - lf f u Of almon , one ha cup l candied cherries, and one teaspoonf ul almond extract . Stir until w creamy, pour into buttered pan , and hen cold

of cut into squares . Decorate some the squares with almond meats and others with candi ed cher m es . CHAPTER VI

F r u it C an di es

CHAPTER VI

FRUIT CANDIES

SOME Of the most delicious home-made candies ar e made with the addition of fruits to the other All i u ingredients . kinds of cand ed fr its, also

d Of d many kin s ried fruits, such as dates, figs,

- raisins an d prunes may be used in candy making . Many may not know that just as delicious candi es

- can be made with our home preser ved fruits . d Candie fruits are in most cases expensive, but they can be made at home, and therefore the ex d pense cut own . Cherries can be candied in the

w : follo ing manner Select nice, large, and not

- f or over ripe cherries this purpose . Stone them

. s carefully Weigh the cherrie , and to each pound

of u n of the fruit add two pounds s gar, using o ly the best granulated for this purpose . Put the sugar in a kettle with on e-half cupful of water an d as i t boil to a thick syrup , removing all scum 77 78 CANDY- MAKING AT HOME

. e arises Place a few of the cherries in at a tim , and let simmer slowly until the fruit is tran spar

v th e u ent . Remo e fr it with a strainer, and add more Of them until all have been cooked in this

n ma ner . Then place them back in syrup and let

i n them stand over ni ght it . In the morni ng r e

m ou t move and place the in the sun . It is a good idea to place them in a sieve, spreading them over

n d a w . it, then cover the sieve ith netting They can be dried in the oven if desired, but one must

t n be careful tha they d o ot burn . When dried

b w of ar afli n e place in oxes bet een layers p paper, sprinkling each layer with powdered sugar . Place in a dry place until ready to u s e them

n . in maki g candies Pears , quinces , pineapples ,

e peaches and plums may all be candi d . Select

fi r m- textured fruit and boil until tender in water before placing in the syrup " then proceed as in candying the cherries . Orange and lemon rind

n may also be candied . Remove the ski from the oranges or lemons in quarters and simmer in water until soft " then drain and remove all the white por tion by scraping with a silver kni fe or FRUIT CANDIES 79

u t spoon . C the oranges or lemons into small strips with the scissors , cook in the thick syrup,

n a d roll in granu lated sugar .

QUINCE CONFECTIONS M elt some fondant in a bowl, flavor with orange m d or lemon . Put so e preserve quinces into the oven until dry . Dip each quarter into melted il on . fondant . Place O ed paper to dry Preserved pineapple can be used in the same way .

MARASCHINO DROPS d Take maraschino cherries . Dip into melte white or pink fondant that has been flavored with almond extract then when harden ed dip into

melted chocolate fondant, or melted chocolate .

STRAWBERRY DIVINITY F UDGE Place in a saucepan two cupf uls of granulated

Of an d sugar, half a cupful water a fourth tea

Of spoonful cream of tartar . Boil to the hard ball

stage. Add one glassful of whole preserved

strawberries and boil up again . Pour the mixture 80 CANDY- MAKING AT HOME over the stiffl y beaten whites of two eggs and th beat up until light and foamy . When e mixture begins to harden pour into buttered pans and

An when cool cut into squares . y thick preserved

a v fruits can be used in the same w y . Preser ed strawberries and preserved pineapple are good

of a . combined, half and half e ch being used If pear preserves are used a little chopped ginger

will be an improvement .

TUTTI - FRUTTI CREAM

M of n - elt one pound fonda t in a double boiler, add one teaspoonful Of vanilla or oran ge fl avor ° then add on e tablespoonful of strawberry pre

on e serves "using only the berries", tablespoonful

two Of preserved cherries , tablespoonfuls Of pre

or on e served candied pineapple, and tablespoon

of ful each peach and pear preserves . The addi tion also of a teaspoon ful each of candied orange w and lemon peel ill improve the mixture . When partly cool pour into a mold f or slicing or form

n n t ff i to bonbon shapes . If o quite sti enough add powdered sugar to make of the right consistency

82 CANDY -MAKING AT HOME

chopper " then pound to a fine flour . Place in a bowl and add to this flour the same amount of

w . Us e po dered sugar enough water, rose water, orange j uice or grape juice to make stiff paste

hr about t ee ounces will be enough . Beat an egg

i w u up st ff and ork it into the paste . Roll o t the mar" ipan an in ch thick and cut into rounds or

of squares . Place a bit preserved fruit on each

s one and mold the pa te up around it . Place in

the oven until the candies are dry . Another way

t Us e to make the paste is o boil the ingredients . about three ounces of rose water or other liquid

to the amount of almonds and su gar given above . Stir over a s low fire until when touched with the

finger the syrup will cling . When cool knead

into a paste .

SURPRISE DATES Select some nice large dates and remove the

stones . Fill some of the cavities with chopped

s o an d raisins, figs, nuts and forth , some with chopped candied cherries " try to have the

varieties Of filli ngs as great as possible . Fondant F RUIT CANDIES 83

n with several different flavori gs may also be used . Dip some of these s tufi ed dates In chocolate

i ff t d an d fondant, some in d eren colore fondants

n E some in plai white . very date eaten then will

to li prove be a surprise and de ght .

MARSHMALLOW FRUIT FUDGE Tear out a piece from the center of each marsh w mallo , being careful not to make a hole quite t through it . Fill the cavi ies thus formed with any good preserved fruit . Make a chocolate

u ll fudge and po r it over the marshma ows, which should have been placed on greased paper in a pan . Be sure that the fruit is entirely covered . When cold cut ou t in cakes " they can be dipped i n t chocolate or lef as they are . These are de li ci ou s and will pro ve an agreeable surprise to wh o those have never eaten them before .

FROSTED FRUIT FUDGE M l ake a good chocolate fudge, beating it unti d creamy, and pour it into a grease pan to about d an inch in depth . When this is almost har cover 84 CANDY-MAKING AT HOME

with any thick preserved fruit desired . Then

a Of pl ce in a kettle one cup granulated sugar, a fourth cupf ul of water and a pin ch of cream of t tartar . When the mix ure has boiled to the hard ' ball stage pour it over th e stimy beaten Whi te of

n u or one egg, add a teaspoo f l Of vanilla, the kind of flavorin g that will combine best with the fr uit

ti oam used, and beat up un l light and f y . Pour i this over the fru t in the pan . When cold cut

ou w . into squares, and y ill have a delicious candy

s can x n Al Nut meat be mi ed i with the fruit . monds are also very good combined with peach

preserves .

CHERRY FOAM Place in a saucepan two cupfuls of granulated

of sugar, half a cupful water and a fourth tea il spoonful Of cream Of tartar . Boil unt it forms a

hard ball . Just before taking the syrup from the

fire stir in a cupf ul of preserved ch erries " the

clear, transparent kinds are best . Pour the mix ture over the stiffly beaten whi tes of two eggs

and beat until light and foamy . Lay whole can FRUIT CANDIES 85 died cherries two inches apart on waxed or greased m paper and drop the foa by spoonfuls on these, pressing candied cherries on top of each . This candy is not only delicious but pretty to the eye as well .

FI G FAV ORITES Select the best quality of figs an d steam until soft, then make an incision in each lengthwise and stuff with chopped nut meats . Close and place on a buttered pan . Boil together two cupfuls of

- u an d - sugar, one half cupf l of water, one fourth teaspoonful of cream of tartar . Boil until it will make a hard ball when dropped into cold w water, flavor ith a little vanilla, and then pour fl" over the stuffed figs . When nearly cold mark O d into squares, then dip in melte chocolate .

PINEAPPLE MARSHMALLOWS Soak four ounces of gum arabic in one cupful of pineapple juice until di ssolved " then strain

- through cheese cloth . Put into a saucepan with one- half pound of bes t powdered sugar an d place 86 CANDY- MAKING AT HOME

saucepan in a pan of hot water on the stove . Stir the mixture until it becomes thick and white . w i t m Drop a little into cold ater, and if beco es a ll m m , re ove fro the fire and whip into it firm " ba w t of the stiffly beaten hi es three eggs . Flavor

nf Of an with a teaspoo ul vanilla . Dust a square p with corn- starch and pour in the mi xture u ntil an

or w inch thi ck . Let it stand in a cool place f t elve

n hours, then cut it into i ch squares and roll in a

n - mixture of powdered sugar a d corn starch .

FRUIT CHOCOLATE BALLS

on e of n Take cupful each dates, seeded raisi s

and English walnut meats . Pass through a food

chopper . Form into balls, and dip into melted

chocolate fondant .

WATERMELON DAINTY

u of on e- Take two cupf ls sugar, fourth cupful of whi water, one tablespoonful of te corn syrup, and a pinch Of cream of tartar an d boil until it spins

r or 230 a th ead to degrees . Pour over the stiffly Of beaten whites two eggs , and beat up until light F RUIT CANDIES 87

n d . a foamy Add one teaspoonful of vanilla, one l w cupfu of chopped preserved atermelon rind, and

- one half cupful of chopped nut meats . Color pink

with a little red fruit or vegetable coloring . Pour into a buttered pan or mold to cool and cut into squar es .

DATE DELIGHT two Of li n Take cupfuls ght brow sugar, one

nf . cupful of milk, and one tablespoo ul of butter

u Of Boil to the soft ball stage . Add a teaspoonf l

vanilla, and one cupful of chopped dates . Beat up until creamy . Pour into buttered pan or mold,

n d a cut into squares when cold .

STUFFED PRUNES R emove the stones from the prunes . Crack the

stones and chop up the pits . Add the chopped

pits to chopped dates, and fill the cavities of the w prunes ith the mixture . Dip the prunes in d d ff melte fon ant . Another way to stu the prunes

is to stone some dates, fit a cherry inside Of each da an d di date, then fit the te into the prune, p in 88 CANDY- MAKING AT HOME

n Th e d the fonda t . prunes should be soake in w f or v u fi ater se eral hours before st f ng, and should be drained and wiped dry . Prunes filled with fondant or fondant and nuts mixed are also deli

i u c o s .

FRUIT ROLL

l of w u r - Cook two cupfu s bro n s ga , one half cup ful of golden corn syrup and on e- fourth cupful of w ater until it spins a thread . Remove from the fire and add the grated rind of on e lemon and

on e nf orange, and a teaspoo ul of the juice Of each ,

on e l on e of E cupfu of seeded raisins , cupful nglish

n - - curra ts, one half cupful Of cocoanut, one half cup

on e- of ful of dates , and fourth cupful figs " these

fruits should all be run through a food chopper .

ou t n Stir all until it forms a mass . Roll i to a l thin sheet, and then roll up like a jelly ro l, and cut h into t i n slices .

JELLY CAKE CANDY Melt some fondant and pour i nto a square or w d round mold . Candy boxes lined with axe

CHAPTER VII

Sea F oam an d Cr eam Can dies

CHAPTER VII

SEA FOAM AND CREAM CANDIES

SEA FOAM and cream candies are delicious, and

- very easily made by the home can dy maker . Sea foam candies are those in which the white Of egg is used, while the cream candies are made much after the same manner as fondant is made, except that cream is used instead of water .

GINGER CREAMS Place in a saucepan two cupfuls Of granulated

- on e- sugar, one half cupful of cream , fourth tea spoonful Of cream of tartar or a f ew drops of acetic

- acid and one half teaspoonful Of glycerine . Boil un til it forms a soft ball when dropped into cold water or to about 24 0 degrees then pour the syrup on a large platter and when it has become sli ghtly cool cover with candied gi nger cu t in to

'

i " - u th n strips about one half cupful Will be eno gh . Work with a wooden spoon from the sides of th e 93 94 CANDY- MAR ING AT HOME dish u ntil it becomes creamy an d smooth " then k n gather up in the hands and ead thoroughly .

ou t th i n Roll into a sheet and cut into in bars, lay g a strip of ginger on each bar and pressing it in with the finger .

LEMON CREAMS Place in a saucepan on e cupful of granulated

on e- of sugar, half cupful Of cream , the grated rind

i to on e lemon . Bo l the soft ball stage color with a f ew drops of yellow coloring and when slightly cool beat up until creamy . Form into bonbons and decorate with candied lemon peel .

PEPPERMINT CREAMS Place in a saucepan two cupfuls of granulated

on e- u w u on e sugar, fourth cupf l Of hite corn syr p,

of of t on e- fourth teaspoonful cream tar ar, and half f cupful o cream . Boil to the soft ball stage . Let

w t Si x stand until nearly cool, then flavor i h drops

of e erml n t or on e- nf u Oil Of p pp , half teaspoo l of

of to extract, and add a few drops red coloring

a of make a light sh de pink . Beat up until creamy SEA FOAM AND CREAM CANDIES 95

and form into mint shape . Wintergreen creams can be made by flavoring with Wintergreen .

MAPLE CREAM S Place in a saucepan two cupfuls of light maple

- i sugar an d on e half cupful of cream . Bo l to the

of soft ball stage, then stir in one cupful finely

of chopped nut meats, and one teaspoonful vanilla .

u Beat until creamy, and pour into a b ttered pan .

Cut into small squares . These are good dipped in melted chocolate .

WALNUT CRE AMS

- Take two cupfuls of light brown sugar, one half

Of u - cupful golden corn syr p , and one half cupful of cream . Boil to the soft ball stage, add a cupful of finely chopped walnut meats, and a teaspoon ful of vanilla . Beat until the mixture becomes a t cre my, then pour into but ered pan, and when m cold mark Off into s all squares .

CO COANUT CREAMS

Take two cupfuls of granulated sugar, one

- fourth cupful Of white corn syrup , one half cup 9 6 CANDY- MAKING AT HOME

f u l of on e- of cream, and fourth teaspoonful cream

Of to tartar . Boil the soft ball stage, then add on e s of on e- l Of tea poonful vanilla, and ha f cupful

S . t hredded cocoanut Stir un il creamy, and pour in to buttered pan . Can be formed in bonbon

r t shape o poured into but ered pan .

HONEY CREAM S

two two Take cupfuls Of granulated sugar,

of on e- l tablespoonfuls strained honey , and ha f

to u w . cupf l Of ater Boil the hard ball stage, then remove from fire and stir in on e-half teaspoonf ul

of of almond extract, and a half cupful chopped

f t of almonds . Pour over the sti fly beaten Whi es

m n d t . a wo eggs Beat up until light and foa y,

drop from a spoon on greased paper . Decorate

the top With almonds .

VANILLA SE A FOAM

two w - Take cupfuls Of light bro n sugar, one half

w on e- f u of cupful Of ater, and fourth teaspoon l

to or cream of tartar . Boil the hard ball stage to

9 8 CANDY- MAKING AT HOME

a an d f ball st ge, just before removing rom the fire s tir i n a cupful of candied cherries cut into bits then stir the mixtur e over the stiffly beaten whites of two ad d f ew of eggs, a drops red coloring, just

to ma enough ke a delicate pink, and beat up until

n d t light a it begins o harden . Drop from a spoon on w or d axed greased paper, and garnish each rop

h s wit a candied cherry . Thi candy is not only w pretty to the eye but delicious as ell.

NUT FOAM CHOCOLATES Place in a saucepan two cupfuls Of granulated

u on e- on e- u s gar, half cupful Of water and fo rth

n of f to teaspoo ful cream o tartar . Boil the hard ball stag ef Add a teaspoon ful of vanilla an d pour over the stiffly beaten whites of two eggs and

on beat until foamy . Drop from a spoon a greased paper or buttered plates that have been w spread ith chopped nut meats . Press chopped

to to . nut meats over the p , then set aside cool When cool dip into melted ch ocolate or melted

s chocolate fondant . The e will be light and foamy

u in the inside and delicio s to the taste . SEA FOAM AND CREAM CANDIES 9 9 MAPLE DELIGHT

of m on e Take one cupful aple sugar, and cupful

on e- f Of light brown sugar, fourth cup ul of golden corn syrup and one -fourth teaspoonful of cream of

- tartar . Boil for a few minutes then add one half

of - l cupful chopped raisins, and one ha f cupful of l walnut or pecan nut meats . Boi to the hard ball ll f stage, flavor with vani a, and pour over the sti fly beaten whites of two eggs . Drop from spoon on d S waxe paper, and place a ultana raisin on top f O each drop .

CHAPTER VIII

BONBONS

TH E foundation f or nearly all bonbons is fon

n of da t . Hundreds of varieties bonbons can be made by using diff erent flavorings and diff erent

n combinations Of o e kind with another . Bonbon m w aking is fascinating ork, and after they are made the home candy- maker has the satisfaction of knowing that she has a pure delicious candy at

n much less expense tha if she bought it .

CHOCOLATE CREAMS Many may be surprised to know that they can make several hundred diff erent varieties Of choco late creams alone . The simplest chocolate creams are made by dipping the plain fondant, after it has been formed in bonbon shapes , into melted t m chocolate . These fondan centers ay be flavored w W ith vanilla, peppermint , intergreen, pineapple, 1 03 CANDY- MAKING AT HOME

m s t " orange, le on, banana, almond, pi achio, cinna mon of , allspice and clove, rose and other kinds

flavors found in the market . Certain kinds of

n e w to flavors can also be combi d , hich helps add m to the variety . Maple chocolate crea s are made m by dipping aple fondant into melted chocolate .

d f on Plain fon ant, chocolate fondant and maple

b n w dant are all fine com i ed ith nuts . All sorts Of

s candied fruits, pre erved fruits and dried fruits are delicious combined with fondant in making

n these creams . Candied peels and candied gi ger

s are also much u ed .

CHOCOLATE CREAMS WITH FRUIT CENTERS

r s fi Maraschino che rie , drained and dipped rst w in melted fondant flavored ith almond, and then

coated with chocolate, are delicious . Bits of candied pin eapple di pped into fondant

w or flavored ith pineapple , lemon orange and then

coated with the chocolate, are fine . Work some thick pear preserves into fondant

add an d w a little chopped candied ginger, hen

cool coat with chocolate . Or before coating them

CANDY- MAKING AT HOME Dates and raisins chopped fine and worked into fondant make excellent centers . Mix some chopped dates with maple fondant f or thes e

t or centers . Chopped da es and chopped figs rai sins combined and worked in to maple fondant are delicious .

n California grapes dipped into melted fonda t, and then into melted chocolate make another variety Of creams .

CH OCOLATE CREAMS WITH NUT CENTERS

w n u s Almonds, alnuts , pecans , hazel t , hickory

s u nuts, peanuts and Brazil nut can all be sed in making centers f or chocolate cream candies . The t nuts Should be first blanched . Put wo cupfuls of fondant in a double boiler and melt, add a tea

nf Of spoo ul lemon juice, stir over the fire until

a on e on e on melted " then t ke the nut meats , by ,

n a candy dipper or fork and dip into the fonda t .

on or ar afli n e d e Lay oiled p paper until col , th n

n an b dip into melted chocolate . The fo d t may divided if preferred a n d flavored with di fi er en t an d w f flavors, prepared ith dif erent colors . Cherry BONBONS 1 07

m d a flavored fondant is excellent with al on s . V l w h ni la goes ell wit most nuts, and many like w peppermint flavor ith nuts . Maple flavored

fondant is always excellent with nuts .

of Take equal quantities chopped walnuts, hick

- ory nuts and almonds . These should be chopped

fine . Take an equal amount Of fondant and melt

in a double boiler, and stir in the nut meats " flavor with vanilla if the fondant has not already been d flavore . When the fondant mixture begins to

harden mold into bonbon shape, and place on

araffin e p paper or a sheet Of clean tin . When t entirely cool coat with chocola e . Deli cious bonbons can be made by grinding u p pistachio nuts until fine, and mixing with an equal quantity Of pale green or white fondant flavored

or with pistachio almond . When cool enough

shape in bonbons, and coat with chocolate . Chop equal quantities of almond nut meats an d

di r o v . Mix can ed cherries, preser ed cherries with l l h a ittle fondant, roll into bal s and coat with c oc

‘ d li i u r m e c o s c ea . olate, and you have a

n Take walnut meats and dip in melted fo dant, 1 08 CANDY-MAKING AT HOME and when thi s has become firm dip in more fondant Of a differen t flavor and color . Repeat

w . this twice, then hen cold coat with chocolate Any kind of nut meats may be used in the same way .

How TO COAT CHOCOLATE CREAMS Most confectioners use a bittersweet chocolate with which they coat their chocolates " this may be Obtained at any good confectionery shop and w ill cost about fifty cents a pound, but if this is n ot obtainable a bittersweet chocolate can be made by combining s weetened chocolate with ’ e an d of Baker s bitter chocolate . Us half half

an d n each, blend well together before dippi g the

An on e wh o li chocolates in it . y kes the bitter tang in the chocolates may u s e the bitter choco

i of late by tself . A small amount cocoa butter may be added to the melted chocolate this Will make it g o further and add to the glossy eff ect without being harmful .

Melt your chocolate in a double boiler, and always be very careful not to get any water into

1 1 0 CANDY- MAKING AT HOME

the centers into the melted chocolate, turn over,

ou t di or lift with wire pper fork, with a knife scrape Off any surplus chocolate and place on w axed paper or on tin . Set in a cool place immediately to harden . If a knife is used for li on coating, place a ttle Of the chocolate Oiled or w r th e on to of axed pape , and place centers p it "

s w a k n if e thi forms the bottoms . Then ith spread

s n f chocolate over the side , dippi g the kni e into the I f chocolate until the centers are entirely coated . the chocolate hardens before all the creams are

dipped it can be melted again .

BONBONS MADE WITH COCOANUT Cocoanut cubes are made by taking two cupfuls

of n fondant and melti g it in a double boiler, stir

in on e c u pful of grated cocoanut and mix in well . Pour this into a square b ox lined with p ar afli n e

paper " it should be about an inch thick . When

cold cut into squares . This cocoanut mixture may be variously tinted and given unus ual and

s on e . elusive flavor , and thus may have a variety Another way to make cocoanut cubes is to melt BONBONS 1 1 1 some fondant and pour half of it in a square or

b ox araffin Oblong lined with p e paper . Then cover this over with cocoanut a half inch, then

of pour over the remainder the fondant . This is especially good if the fondant is colored rose or pink . When cold cut into cubes . A combination of chocolate fondant and cocoa

a of n nut is excellent . Melt cupful chocolate f o dant and pour in to a square or oblon g b ox lined

fli n Of with para e paper . Melt a cup pink or white fondant in a double boiler and stir in one - half t cupful of cocoanut . Pour over the chocola e fondant . Snowballs can be made by taking one cupful

- of fondant and melting it, then stir in one half cupful Of grated cocoanut . Form into balls, roll in beaten egg white and then roll in grated

ar fli n cocoanut until thickly covered . Place on p a e paper until they harden . Cocoanut dr ops are made by mixin g with two cupfuls of melted fondant on e- half cupful of grated cocoanut and one - fourth cupful of finely chopped f candied cherries . Add a teaspoonful O juice of 1 1 2 CANDY- MAKING AT HOME

f maraschino cherries . Drop rom a spoon on

ar afli n e th e p paper, and press a candied cherry in center of each bonbon .

NUT BONBONS t Divide some fondan into four parts . Color one

on e w to l part pink, part yello , add the third vio et, hi and to a fourth green pistac o coloring . Flavor w ff each portion ith a di erent flavorin g extract .

Take some halved walnut meats and blanch . Form the fondan t into round balls the size Of hickory-nuts " put a half walnut on each side of the fondant ball and press them together s o that the fondant is between the two halves of the w s on alnuts . By u ing some chocolate f dant, some maple fondant and some white fondant y ou can e have thes bonbons in seven colors .

ti of Chop p a half cupful each almonds , pecans and walnuts and mix with enou gh fondant to make it Of the right consistency to mold into w bonbon shape ith the hands . Dip in melted

or c maple fondant, cho olate fondant . Chop up some almonds fine and mix with so me

1 14 CANDY-MAKING AT HOME

into it candied orange peel cut into tiny strips . Pour in a lined b ox or greased square or oblong t pan . When partly cool mark Off in o squares and decorate the top of each square with a tiny star ou t ou t of the candied orange peel . The fondant

Should be flavored with orange . Candied lemon

i n wa peel can be used the same y , and in this

n S w case the fonda t hould be flavored ith lemon .

When cool cut into squares . Candied cherries can be cut up into bits and stirred into pale pink fondant flavored with rose . Press little hearts ou t

u t i n a o Of candied cherries the center Of e ch square .

TO make a delicious fruit loaf melt on e- half

of of cupful fondant , add a half teaspoonful extract

or a an d s two of almond v nilla , tir in tablespoonfuls

er candied ch ries cut in quarters, and a tablespoon ful Of chopped an gelica . When mixed pour into

- a lin ed can dy b ox i n an even layer . Melt on e half cupful Of chocolate fon dant and stir into it on e fourth cupful of chopped dates and flavor with vanilla . Pour over the other layer in the box . Melt on e- h alf cupful of maple fondant and stir

on e- n u t into it fourth cupful of chopped meats, BONBONS 1 1 5

C an d pour over the other layers . over with paraffin e paper and set where it will cool quickly . S When firm, break down the ides of the box and cut into slices or cubes . Any kind of fruit may be used in the diff erent layers . Sections of oranges or tan gerines may be dipped

on e in fondant, but must be careful that they are not broken in any way to let the juice escape as this will probably soften the fondant an d make it messy . t d Any preserved frui , drie in the oven, cooled and then di pped in different colored fondan t li i makes de cious bonbons . Preserved strawberr es can be dipped in fondant colored pink and flavored w ith strawberry extract . Preserved cherries can also be dipped i n pink or white fondant flavored w or ith almond cherry . Pears and yellow peaches are good dipped in yellow fondan t flavored with lemon or orange . Quince preserves are also good dipped . ASSO RTE D BONBONS The plain white fondant flavored with vanilla d d is goo dippe in the pink, yellow, green or violet 1 1 6 CANDY-MAKING AT HOME

fondant, or in maple fondant " form the white fon

h a dant in pretty bonbon s pes before dipping . Pretty marbles can be made by taking a small piece of two or more colored fondants i n the hand and rolli ng them around until they become smooth and round and beautifully streaked with the dif

r n on ar affin n f e e t colors . Place p e paper a d turn

n n on on e S n Often to prevent their flatte i g ide, u til

firmly set . Roll ou t some of the different colored fondant

e on e l e in sheets, plac upon the other, rol g ntly with the rolling pi n until the colors are blended

or together, then cut into bars squares .

t n Form fondan into tiny cones, tucki g into each cone a bit Of preserved ginger , well dried before ff u . sing Dip in di erent colored fondant . Some

can be dipped in melted chocolate also . Work into a half cupful of fondant on e tea

Of u n v w spoonful gro nd cin amon, fla or ith a drop

or two of of n . Oil ci namon, and form into balls

i b on D p these in chocolate fondant . Other spice bon s can be made by u sing a few drops Of the Oil of

ls . al pice, cloves or nutmeg in flavoring the fondant

1 1 8 CANDY- MAKING AT HOME

cream . Be careful that it does not get too hot or it will become a syrup again . Stir occasionally while melting and this will help it to melt not

. n only evenly, but more quickly If the fo dant is

d r very y a few drops Of water may be added, but be very careful n ot to get too much water in or

u W the bonbons will not harden p well . hen to di ready p remove the fondant from the fire, b u t h let the bowl remain in the ot water . Take up the centers to be dipped on a can dy dipper or fork

th e i m ou t and drop into bowl, then l ft the , scrape

Off any surplus fondant with a knife, and drop on Oiled or waxed paper or smooth tin slightly

Oiled . These will harden very quickly . One can make a twist on the top of them like the choco lates, but this must be done just as soon as dipped . The fondant can be flavored and colored in any i way desired while t is melting .

ORIENTAL BONBONS These cream chocolates are more difli cult to make than the common chocolate creams, but one is well repaid for the trouble for they are simply BONBONS 1 9

delicious . To make them take two cupfuls of

d - of w granulate sugar, one half cupful ater, one half teaspoonful of glycerine and one- fourth tea spoonful Of cream of tartar or three drops acetic w acid . Stir until the sugar is dissolved, then ipe down the Sides of the ket tle to remove all sugar 238 crystals . Boil to exactly degrees, then pour out on a platter or marble slab and flavor with

- one half teaspoonful Of vanilla . Allow it to stand t undis urbed until all heat has left it , then place over it the white Of on e egg beaten until very

ou stiff, then cream the batch as y do in making

S as fondant, but work it very lowly, this gives it t more chance o become firm . If it is too soft to

of work up in shape bonbons, just let stand a little

while, and then shape . In molding remember the less they are handled the easier they will be to coat, as handling has a tendency to soften them . d t Coat immediately after being molde , and his must be done as quickly as possible . Place on

ar afli n e or an d p paper and let stand a day so, then w w d as the centers ill be like hippe cream, the

white of egg will mell ow the cream.

CHAPTER I"

POP-CORN SWEETS

E" w CELLENT, inexpensive and nourishing s eets

- may be made with popped pop corn . For making

o - these sweets the p p corn kernels should be large, b eSt crisp and with no hard centers . The way to pop corn to Obtain these results is first to use good

- pop corn, then put enough corn in the popper just to cover the bottom of popper . Pour some cold water over it and hold the popper some dis tance from the heat at first . Continue this f or

u three or fo r minutes, then place more directly over the heat . The fire over which corn is popped should be hot, even and steady . Shake the popper quickly an d steadily until nearly all the grains have popped . When commencing to pop almost every grain should pop open at once . The cold water poured over th e corn causes a steam to generate this makes the corn swell and burst open 1 23 1 24 CANDY- MAKING AT HOME

from the very center in large, crisp , fine flavored

to kernels . If not ready make the candy as soon as the corn is popped store in p ar afi n e bags or glass jars and close up tightly, since popped corn

to soon gets tough if exposed dampness .

MOLASSES P OP - CORN BALLS Take on e cupful of light brown sugar an d on e

New O a ul cupful Of rleans mol sses, half a cupf Of w ater and boil to the hard ball stage , then add

n f to two tablespoo fuls o butter . Boil the crack

n of stage, then add a half teaspoo ful soda and l pour over some fresh y popped corn in a bowl . Stir until the syrup is even ly distributed over the

n ot to d o corn , but be careful break the grains in

s w f s o . o ing Dip the hand in ater, take a portion the pop corn up into the hands and press into nice even round balls .

CH OCOLATE P OP -CORN BALLS Pop some corn and pick ou t only the large

. two crisp, tender grains Place in a saucepan cup

u on e- fuls of granulated s gar, half cupful Of water

1 26 CANDY-MAKING AT HOME

into small balls . Roll each ball in cocoanut, and then wrap in p ar afli n e paper to keep their shape

w on . until cold . Un rap and heap plate

ICE P OP -CORN BALLS

two of - Take cupfuls granulated sugar, one half cupful Of water an d on e- fourth teaspoonful Of

to cream Of tartar . Boil the crack stage and pour

o - over p p corn in a bowl, stirring until the syrup

is well mixed with the corn . Form into small

a balls with the hands . While still w rm roll the balls in pulverized or finely chopped rock candy to

simulate ice .

P OP - CORN DAINTY Place in a saucepan two cupfuls of granulated

u on e- of w on e- s gar, half cupful ater and fourth tea

nf Of spoo ul cream Of tartar . Boil to firm ball . Just before removing from the fir e stir in to the syrup a pint of p op -corn that has been run through the fl food chopper . Pour over the stif y beaten whites

two of ll Of eggs , flavor with a teaspoonful vani a and beat up until light an d foamy then pour in to POP- CORN SWEETS 1 27

cu t greased pans, and into squares , or drop from a

on ar afi n e w o spoon p paper, and press a hole p p h t h corn grain into t e op of eac . These are also nice if crystallized p op - corn in diff erent colors is used for decoration .

CRYSTALLI" ED P OP - CORN

Of Take two cupfuls granulated sugar, two table spoonfuls of white corn syrup and one- half cup ful of cream and boil to the soft ball stage .

D n ivide i to four portions, pouring each portion

difi er en tl w on a buttered plate, and flavoring y ith w stra berry, orange, maple and melted choco late r espectively . Beat the portion On each plate

n until creamy, colori g the portion that is flavored w w n w ith stra berry pi k, the orange flavored ith wh li yellow . One portion may be left ite if ked , or the amount of syrup may be doubled and divided into more portions . Place each kind of the

or w s . mixture in cups bo l Select very large, crisp kernels of corn and dip one by on e into the different mixtures until all is used . Dry them h on greased or waxed paper . One may u s e a at 1 28 CANDY- MAKING AT HOME

pin to dip with . These grains may be used to decorate other Sweets or may be served in little baskets or Odd receptacles .

POP - CORN BARS

two on e- Take cups Of sugar, half cupful of

n d o water a boil t the hard ball stage . Add

or vanilla flavoring any desired flavoring . Crush

o - w an d r some fresh p p corn ith a rolling pin, sti b into the syrup . When the corn has een perfectly mixed with the syrup press into a square or Oblon g

an to buttered p the depth Of about an inch ,

n n patting it smooth o top . When cool cut i to

bars with a very sharp knife .

MAPLE P OP - CORN BARS Cook two cupfuls Of maple s ugar and on e cupful

to a u Of cream the hard ball st ge . Beat up ntil it

ns to r i n of begi turn creamy, then sti a pint large,

crisp kernels . See that the syru p is well mixed

or n through the corn . Turn into a square Oblo g pan that has been well buttered and press until

to n ot u to flat on p , but hard eno gh crush the

1 30 CANDY- MAKING AT HOME

half cupful Of water . Melt over the fire until all th e s s two n s of sugar is di olved, add tablespoo ful

n l butter . Spri kle some s alt over a quart Of fresh y

d i n w poppe corn a bowl . Flavor the syrup ith a teaspoonful Of vanilla after it has reached the hard crack stage and pour over the corn . Turn ou t on a large platter or marble slab and work until a very thin sheet . When cold break into pieces .

P OP - CORN ALMOND NOUGAT

two of w on e- Take cupfuls hite sugar, fourth cup

- ful of water and on e fourth cupful of corn syrup .

Melt over the fire until the sugar is dissolved, then stir in on e cupful Of chopped p op - corn and

- f to on e half cupful o chopped almonds . Boil the

a cr w h rd ack stage, flavor ith a little almond ex tract, and pour over buttered pans in thin sheets . When cold break into pi eces or cut into squares with a sharp knife .

POP -CORN BRITTLE

of r on e Take a cupful g anulated sugar, cupful

on e- Of of brown sugar, half cupful golden corn POP- CORN SWEETS

- M syrup and one fourth cupful Of water . elt to a syrup , then boil to the hard ball stage, add one fourth cupful of butter and boil until it begins to

n tur color or to the hard crack stage . Place in a bowl two quarts of freshly popped corn and one

cupful chopped peanuts . Pour the syrup over the corn and stir until all the kernels and nuts are covered with it . If not to be so thick with pop c an d n O - orn nuts use o ly a quart f pop corn .

P OP -CORN FUDGE Of Take two cupfuls white sugar, one cupfu l of mi Of lk, two tablespoonfuls butter and a pinch

. of salt Boil to the soft ball stage . Flavor with

a half teaspoonful of almond extract, then stir in

one cupful of chopped pop -corn and one-half

cupful of chopped peanuts or any nuts desired . a d Stir until cre my and pour out on buttere pans, an d u when cool cut into sq ares .

CHAPTER "

MACAROONS AND MISCELLANEOUS SWEETS

UNDER this head you will fin d recipes for mak li d ing macaroons, which are closely al ed to can ies n ot and a number of sweets classified .

ALMOND MACAROONS To the beaten whites Of six eggs add eight w ounces of blanched and po dered almonds . With the yolks of the eggs beat on e pound Of powdered

of two sugar add the grated rinds lemons, a

d an d on e- t of little slice citron four h pound flour,

n d a mix well together . Beat lightly into this the almond whip . Drop from a spoon on greased paper, and bake in a moderate oven until done .

CREAM MACAROONS Beat the whites and the yolks of six eggs Add l Of s eparately . to the yo ks three pounds 1 35 136 CANDY- MAKING AT HOME m po wdered sugar and the same a ount Of flour . Add the whites of the eggs and en ough flavored w m to w n hipped crea mix ell pour i to molds, and bake a delicate bro wn .

JASMINE MACAROONS Into the whites of Si x eggs beaten until stiff mi x on e cupful of powdered sugar " then beat m into this so e jasmine flowers . Make into small

cakes, sprinkle with sugar, and bake in a moderate

oven .

QUEEN MACAROONS Mi x the beaten whites Of six eggs with the yolks of four " add on e cupful of sugar and flour

and a small quantity of coriander seed . Drop from a spoon on waxed paper and bake i n a modera te

oven .

CHOCOLATE MACAROONS

on e- Take fourth pound Of grated chocolate,

of m three ounces blanched and pounded al onds, and a half cupful Of gran ulated or powdered

Mix sugar . well together then make into a soft

1 38 CANDY-MAKING AT HOME

on e Of on e and add cupful powdered sugar, table spoonful Of flour and blend together into a paste wi th the whites of two or three eggs beaten until ’ m on s tifl . Drop fro a spoon greased paper and bake in the oven for about thi rty minutes or until

a li ght brown in color . A halved peanut can be placed in the center of each macaroon before bak

ing if desired .

CHERRY MACAROONS

u l of Take a c pfu almonds , chop and rub into a

paste, add a cupful Of sugar, then add gradually f the Whites of three eggs . Chop a ew candied

n d on cherries fine a stir in . Drop from a spoon h buttered paper, place a candied c erry in the t cen er of each macaroon, and bake in a moderate

oven .

COFFEE MACAROONS Blanch a half poun d of almonds and pound to

o a paste . Mix int this two tablespoonfuls of very

n n ff stro g coffee in liquid form . Us e e ough co ee to form into a paste " then add the stiffly beaten MACAROONS AND SWEETS 1 39 whites of four eggs and two cupfuls of white

r m suga . Shape into acaroons, and place on

r greased or p ar afli n e paper on a pan . Bake f o

about ten minutes in a h ot oven . D ecorate the centers with a candied cherry or any candied

fruit .

CH OCOLATE MACAROONS Grate fou r ounces of chocolate very fine an d . nf of mix with it a tablespoo ul flour, a teaspoon f ul of of cinnamon, one cupful powdered sugar, t and a pinch of cream of tartar. S ir this grad u all iffl wh Si x y into the st y beaten ites of eggs , n i and add a teaspoonful Of va lla . Line pans with Oiled or waxed paper and drop by spoonfuls on w this , and bake in a slow oven for about t enty or

Of thirty min utes . The centers these can be deco

d w Of - rate ith halves walnut, pecan or hickory nut meats .

PISTACHIO MACAROONS Pound a half pound Of pistachio nuts to a

s add un mo d pa te, to this an equal amo t Of al n 14 0 CANDY- MAKING AT HOME

h two Of u . paste, and cupfuls s gar Work into t is fl w of slowly the stif y beaten hites six eggs, or enough to make the paste of the right consistency f or macaroons . Bake in a moderate oven . These make pretty pale green macaroons .

CINNAMON MACAROONS

on e Run through a chopper cupful Of almonds, w then rub into a paste, mix ith an equal quantity

of of sugar, a tablespoonful ground cinnamon,

on e- of fourth cupful finely grated chocolate, then

r f wo k in carefully the whites o four eggs . Drop

in on . greased paper, and bake a moderate oven

MARSHMALLOWS Soak two ounces of gelatine in one-half cupful

t o Of . w water for an hour Boil cupfuls Of sugar,

- on e- one half cup of water, and fourth teaspoonful

of n of cream tartar until it spi s a thread . Pour the gelatine on a platter and over this pou r the

. f or w r syrup Beat up t enty o thirty minutes .

f of Flavor with a teaspoon ul vanilla, if desired,

14 2 MACAROONS AND SWEETS

t r orange juice until dissolved, hen strain th ough

- h n h ot cheese clot , put i to saucepan in a pan of

on e water on the stove and add cup of sugar . Stir t the mixture until i is thick and white . Heat until a li ttle stirred on a cold plate will form a creamy ball, remove from the fire and whip into iffl the mixture the st y beaten whites Of three eggs .

an Flavor with or ge extract , using about a tea w i t t spoonful . Whip ith silver fork until begins o thicken . Pour into pan well dusted with corn starch an d powdered sugar " when cool cut in squares and roll in powdered sugar .

BUTTERCUPS

two of Take cupfuls granulated sugar, one half cupful of water and on e-half teaspoonful of

r e of a n d Re c am tart r a boil to the crack stage .

w on e f move from the fire, flavor ith teaspoon ul of lemon extract and color yellow with a few

of or drops yellow fruit vegetable coloring . When

u to cool eno gh handle, pull the yellow candy in a

n b two w lo g sheet a out inches ide . In the center of this lay a roll of white or chocolate fondant as MACAROONS AND SWEETS 1 4 3

O long as the strip f candy . Wrap the yellow

an d candy around this fondant, pull out gently in the hand until y ou cannot tell where it has been W w joined . hen about cool cut ith scissors into lengths of an inch or less .

HODGE-PODGE CANDY Place i n a bowl one cupful of chopped roasted

o ne u Of n peanuts , cupf l chopped peca meats, one

Of -h cupful grated cocoanut, one alf cupful of finely

- Of chopped citron, one fourth cupful each candied

of va orange and lemon peel, two teaspoonfuls

t o nilla and w tablespoonfuls of lemon juice . Take two on e of u cupfuls Of brown sugar, cupful gra n

on e - lated sugar, cupful Of molasses, and one half

nf of teaspoo ul salt . Boil to the soft ball stage, then add two squares of chocolate an d a table

Of i to ll spoonful butter . Bo l the hard ba stage, add one teaspoonful of vanilla, then pour over the n d nut a fruit mixture in the bowl . Stir until it

begins to get creamy and thick, then put into the

n pans quickly, spreadi g it even with a spoon . ff O s . Mark into quares, and when cool cut This 1 4 4 CANDY- MAKING AT HOME

can be varied by adding different kinds of fruits and nuts .

CANDIED SWEET POTATO BALLS

Sw Take some good eet potatoes, peel them, and then scoop ou t little balls with a vegetable

scoop . Boil these balls in slightly salted water Re until tender enough to pierce with a splint. move from the fire an d drain Off th e water . Take two cupfuls Of sugar and o ne- half c upful of water

to of and cook a thick syrup, add a teaspoonful d vanilla and part Of the potato balls, ropping

them in carefully to prevent breaking . Let them simmer until they are coated with a thick coating

n or on e and are tra sparent clear . Remove at a

w m or on time ith a ski mer fork, and drop par

affin e paper . These should harden up on the out

nf . side, and make a delicious co ection

PERSIAN CONFECTION Take two cupfuls of granulated sugar and dis

i n on - solve e half cupful Of pineapple juice . Place o d ver the fire in a ouble boiler, and when it boils

14 6 CANDY- MAKING AT HOME

ARABIAN CONFE CTION

two of Take cupfuls granulated sugar, one fourth teaspoonf ul of cream Of tartar and one-half

to ul . cupf of water Boil the soft ball stage, then add two ounces of best gelatine which has been

soaked in three - fourths cupful of water f or about two or of on e hours until dissolved, juice lemon

an d on e of or an d cupful finely chopped figs , figs

dates mixed . Stir until the mixture thickens,

then pour into pan dusted with corn - starch and powdered sugar to an inch or half in ch in depth

Let stand until perfectly cool and firm , then cut w d into cubes and dust ith pow ered sugar .

HONEYCOMB CANDY Place i n a s aucepan twocupfuls Of granulated

on e- f w on e f sugar, half cup ul Of ater, tablespoon ul

of butter an d two teas poonfuls of cream Of tartar .

Boil to the hard ball stage . Just before removing from the fire add on e teaspoonful Of vanilla or

an d any flavoring desired , a little coloring if you

on wish a colored candy . Pour a buttered plate

to ul or pan, and when cool enough handle p l MACAROONS AND SWEETS 14 7

qu ickly with ends of fingers . Stretch out on board to harden . Cut into strips . If rightly w made this candy ill look like honeycomb, being porous and brittle when cold .

TURKISH DELIGHT Soak the contents of a box Of granulated gela tine i n two-thirds cupful of orangejuice for fifteen

off add minutes . Take the fire, the juice of a

- Of lemon, one half cupful preserved pears , one half cupful Of candied ginger and candied lemon d peel combined . Pour into a pan duste with a

- d d mixture of corn starch and pow ere sugar . Let

d . stan until cool, then cut in cubes

APPLE SWEETMEATS Grate two large white r aw apples in to the n u

w Of two u beaten hites eggs , beat p until thick

f r on e and stif , then g adually add cupful of sugar . Dissolve two tablespoonfuls of gelatine in a half

Of m w to w pint good crea , s eeten taste, and hen

n cool beat up until light and firm and s ow white . Fold the apple mixture into the whipped cream 1 4 8 CANDY- MAKING AT HOME

and pou r into molds . Roll in powder after the

" u bonbons have been tu rned o t of the molds .

CHOCOLATE ARABICS Melt in a double boiler a cake of un sweetened w chocolate . Melt in a bo l some fondant flavored with any preferred flavoring . Buy some gum drops and dip these in the fondan t and place on p ar affin e paper to harden then di p in the melted

t n chocolate . A li tle va illa can be added to the

a n - melted chocol te . By dippi g gum drops in this manner their character is entirely changed, and much improved .

ORIENTAL BONBONS Soak a half pound of gu m arabic in two cupf uls of w of ater until soft . Stir into it two cupfuls confectioner’s sugar and cook over the fire in a W double boiler until an opaq ue thick mass . hen it forms a firm ball remove from fire and stir in

f of two on e- the sti fly beaten whites eggs, half

cupful of oran ge jelly and on e- half cupful Of grated cocoanut . Make depressions in a pan of

1 50 CANDY- MAKING AT HOME

f ll one teaspoon ul of vani a, and pour over the stiffly beaten whites of two eggs . Have ready on e pound of chopped fruit, nuts and grated cocoanut and stir in just before it is ready

to pour into buttered pans . After pouring the syrup over the whites of eggs beat up until light

and foamy . Any kind of fruit, such as dates, t ci ron, figs, raisins, candied cherries and orange d s and lemon peel can be use , and also any kind f li O . . nuts This is a hash , but a de cious one CHAPTER " I

Cak e C on f ec tio n ery an d Little Sweets

1 54 CANDY- MAR ING AT HOME

n without breaking or crumbli g . Scoop out little ll l ba s, using a vegetab e scoop, from any Of these cakes and dip in melted fondant flavored with i f different flavors and colored in d f erent colors . If y ou ar e planning a lu ncheon or entertain ment it i s nice to have these li ttle cake bonbons to help

r u ca ry o t the color scheme . Angel food cake cut in fancy shapes and dipped into pink or rose f on d w ant flavored ith rose extract is good . Sponge cake i s nice dipped into yellow fondant flavored

w or or . ith orange lemon , into chocolate fondant These little cake bonbons can be made with

. of delicious fillings Cut a sheet angel food cake, wh n h ich should be about an i c thick, into tiny hearts . With a small round cutter remove the

e of n on e- c nter each, leavi g the bottom fourth inch thick . Fill this little hollow with candied pine apple or any candied fr uit mixed with a little

or w w fondant, ith chopped nuts orked into a little fondant . Then dip in red or pink fondant thes e ’ f r are nice o St . Valentine s day or f or bridal T occasions . ake s ome s ponge cake and ou t into

ou t slices about an inch thick, cut with a small CAKE AND LITTLE SWEETS 1 55

- ou t - wa star shaped cutter . Cut half y through m w with a s aller star cutter . Fill these hollo s in w with a chocolate cu stard . Spread a little hite

two of egg on edges of stars, and place stars w together, then dip in yello fondant, or chocolate

n fondant . Dip these little cakes in the fonda t with a fork just as y ou would other bonbons and drop on parafli n e paper to harden . Little rose conf ections can be made by dipping small round cakes in rose colored fondant, and

to laying on p of each a few candied rose petals,

n arranged to look li k e a rose . Violet confectio s can be made by cutting small round cakes ou t of a n ngel food cake, dippi g them in violet fondant

to and decorating the p with candied violets . Cut tiny stars ou t of a thi n sheet of angel food w cake or pound cake , dip in hite fondant, and cover the tops over with the tiny silver or gold coated confectionery that on e can Obtain at the

ou w confectionery shops, and y ill have silver and

whi f or gold stars, ch will be nice Christmas . Cut

or n some sponge cake pou d cake into little sq uares, dip into melted maple fondant, and decorate the 1 56 CANDY- MAKING AT HOME

w u or . Cut top with halved aln ts, pecans almonds some sponge or pound cake into slices an inch thick, then cut into cubes, make a little slit in one

S Of side, lip in a bit preserved ginger, candied citron or orange rind . Dip in yellow fondan t

or ou flavored with lemon orange . Cut t some sponge cake to resemble sections Of orange . Dip w in orange fondant flavored ith orange . Little heart shaped cakes dipped In pi nk or whi te fondant and then decorated in the center with little hearts cut out of candied cherries are

r d nice . Squares o rounds of angel food cake dippe in fondant, and pressed with some sort Of die, say

w - w or w a ish bone, horseshoe, s astika flo er, then the impression made filled in with a different colored fon dant carefully piped in with the pastry bag, are unique . Cut out some Of the cake with a leaf-shaped

- cutter . Dip into a leaf green fondant flavored

hi ou w . with pistac o, and y ill have pretty cakes The leaf can be veined with chocolate put on with the pastry bag and pipe .

Cut out some sponge cake in shape of dominoes,

1 58 CANDY- MAKING AT HOME

i f u mixture . The dough should be st f eno gh so th at it can be f ormed into little balls about the

- too ff size of a hickory nut . If sti add a little w n ot s ti fi ater, if enough add a little more flour to make it of the right consistency . Drop on buttered tins about an in ch apart and bake in the oven until a light brown .

CHOCOLATE NUTS Take on e cupful of flour and add to it one

- n tablespoonful Of baking powder . Sift i to a bowl

n w . a d add on e cupful of sugar . Mix ell together

Melt on e- half cupful of grated chocolate in a

f of h ot w two n tablespoon ul ater, add teaspoo fuls

f n f o vanilla a d half a teaspoonful o soda . Beat

two - up eggs , add the chocolate and one fourth

u f th u c pful o melted butter . Work into e flo r and

r ff sugar mixtu e . The dough must be sti enough to m n t a - for i o b lls the size Of a hickory nut . Drop on s di grea ed tins an inch apart . When cool p in chocolate fondant .

WALNUT WAFERS

\ Cream on e cupful of butter with one and one s CAKE AND LITTLE SWEETS 1 59 half cupfuls of sugar " add three beaten eggs " pu t two cu pf uls of chopped walnut meats into on e th t e . cupful of flour, and add this to ba ter Sift one teaspoonful of baki ng- powder and on e and

- Of one half cupfuls flour together, and add at the

. nf last Drop by spoo uls on buttered tins, dust w n w ith gra ulated sugar, and put a whole alnut h meat on eac one . Bake them in a moderate oven .

PEANUT JUMBLES

Of Take two tablespoonfuls butter, one cupful

l nf u Of of sugar, one egg, ha f a teaspoo l soda, one

of Of b teaspoonful cream tartar, one ta lespoonful d an . of milk, flour enough to make a soft dough

an d Roll thin cut with a jumble cutter, brush over

’ with beaten egg and cover ligh tly wi th chopped peanuts . Bake separately the small rounds ou t

the from center .

COCOANUT J UMBLES Beat half a cupful of bu tter an d half a cupful Of sugar to a cream , flavor with a teaspoonful of CANDY-MAKING AT HOME

two vanilla, then add eggs, a cupful of freshly

two of grated cocoanut, and cupfuls flour sifted

n - with a level teaspoo ful Of baking powder . Pat

on w -fl ou r ed and roll out thin a ell board, adding more flour if needed . Flour a jumble cutter well h and cut into rings . Brush the tops Of t e cakes with milk and sprinkle with a mixture Of g r an u lated sugar and cocoanut . Place far enough apart on bu ttered pan so that they will n ot touch when baked . Bake in a rather hot oven until a pale brown .

FRUIT ROCKS Cream on e cup of sugar with two- thirds cup of

on e of two butter, add and a half cupfuls flour ,

on e of E w on e eggs, cupful nglish alnut meats,

f u of s on e n of cup l chopped rai ins , teaspoo ful cin

on e of namon , teaspoonful Of cream tartar and on e- half teaspoonful of soda dissolved in a little water . Drop by teaspoon fuls on buttered tins an

on - E inch or more apart . Press e half of an nglish

n or wal ut meat a raisin in the center of each, and b t ake un il a nice brown .

1 62 CANDY- MAKING AT HOME

- f on e half pound O figs . Work together and then

of hi s roll in a thin sheet. Put a layer t fruit paste between every two of the cakes in sandwich

i h ot . fash on . Bake in a oven Marmalades or can died fruits or nut and fruit mixtures can be

f or used these bars .

MAPLE DROPS To a half cupful of maple syrup add one tea

Of on e w - spoonful melted butter, ell beaten egg and on e cup of flour sifted with a teas poonful of bak

- of ing powder . Add a pinch salt . Beat and drop by spoonf uls or half- spoonfuls on buttered ti n i n . , and bake a quick oven Cover with maple fondant

GINGER CHIPS Stir together a cupf u l Of butter and on e cupful

Of w n of n bro n sugar . Add o e tablespoonful gi ger

and on e teaspoonful each of cloves and cinnamon . Mi x in two cupf uls of good bakin g molasses and

of the grated peel a large lemon . Add a tea f spoonful O soda dissolved in a little h ot water. CAKE AND LITTLE SWEETS 1 63

u u f R Mi x in eno gh flo r to make a stif paste . oll out very thin, a small portion at a time, and cut into n arrow strips about on e inch wide and four B inches long . ake in a moderate oven for ten minutes .

GINGER WAFERS

Stir one- fourth cupful Of butter an d one - half

two cupful of sugar to a cream , add eggs , the l whites and yo ks beaten separately . Add a half cupful of flour or just enough to make a thin

add Of batter, mix well, then one tablespoonful i Of g nger, and the grated peel a lemon . Drop by spoonfuls on buttered tins, far enough apart not to run together . Bake in a moderate oven , and w hen half done roll up into little cylinders, and

n return to the oven and crisp until brow .

MARSHMALLOW CAKES Blanch an d dry gently in the open oven su ffi cient hickory- nut meats to fill three- fourths Of a

u c p . Cool and chop very finely . Beat three eggs, yolks and whites together, until light . Add 1 64 CANDY- MAKING AT HOME

two s of w the nuts , table poonfuls po dered sugar, a half teaspoonful of orange extract and s q i CI en t

ou t on flour to form a sof t dough . Roll board u ntil about an inch in thickness an d cut in small diamonds that measure on ly two or three inches f t n rom poin to point . Lay on shallow greased ti s

to n and bake a pale brown i a moderate oven . Frost with marshmallo w icing while they are still

warm .

GINGER NUTS Take on e pint of baking molasses an d add one

f f of of n hal cup ul melted butter, one cupful brow

sugar and one tablespoonful of powdered ginger . w w Stir these ingredients ell together, and hile mixin g add two tables poonfuls of candied lemon

or n on e n ora ge peel, tablespoonful Of ca died

n a gelica cut into small dice, and a teaspoonful

of war soda dissolved in a little m water . Having mixed all thoroughly together break in on e egg an d work in as much flour to form a pas te just ff sti enough to handle . Form into balls, and press a raisin or blanched almond in the top of

1 66 CANDY- MAKING AT HOME

r on cu t into small squares o rounds . Bake greased tins in a moderate oven .

CHOCOLATE STIC K S

on e u of on e Cream together c pful sugar, table

Oi on e spoonful butter, the yolk Of one egg and

on e on e- half cup of milk . Melt and half squares

of to on e chocolate, add the mixture , then add

of on e- of cupful flour, add half cupful more milk, and on e -fourth cupful of flour into which has been sifted on e teaspoonful baking- powder and on e

fourth teaspoonful of soda . Bake in a sheet that

will be about three- fourth s of an inch thi ck when

n nd baked . Cut into strips about o e inch wide a

three or fou r inches long . When cool dip into

n t pi k fondant, then into melted chocola e . Deco rate the top of each strip with a half of a pecan

or - hickory nut meat .

ORANGE CAKES

on e- of Cream together half cupful butter, one

of of cup sugar, add the yolks five eggs beaten

on e- l u m thick, ha f cupf l Of ilk, one and three CAKE AND LITTLE SWEETS 1 67 fourths cupfuls Of flour sifted with two level tea

- n e spoonfuls Of baking powder . Add o teaspoonful

o ut of orange extract . Roll and cut in star or

n other fancy shape . Cover with yellow ora ge

a d n w fl vored fon ant, and spri kle over the top ith candied orange peel cut into bits .

COCOANUT DROPS Sift together one and on e- half cu pfuls of flour

- and a rounding teaspoonful of baking powder .

h eat on e Beat up one egg until light, then into it

l Of add C half cupfu sugar, a half upful Of grated

‘ of n cocoanut and a teaspoonful grated lemo rind, then alternately the flour and half a cupf ul of rich

on n hi cream. Drop in little pats greased pa s w ch h h ave been dusted wit flour . Have the cakes far enough apart so that the batter will n ot run to gether . Sprinkle a little grated cocoanut over the top of each cake and bake in a moderate oven . ALMOND CAKES Mix together one-fourth cupful Of butter and a

ul the cupf of sugar to a cream, add beaten y olks 1 6 8 CANDY- MAKING AT HOME

- of of four eggs , one fourth cupful cream and two cupfuls of flour in which has been placed on e tea

- ou t on w spoonful of baking powder . Roll a ell

fl ou r ed board about on e- fourth of an inch thick

d s cover with pow ered ugar and cut into diamonds . w Spread ith maple fondant, and sprinkle the cakes thickly with blanched and chopped almonds .

PEANUT WAFERS

Beat together on e- half cupful Of nice white lard mixed with butter "half and half of each" and one

on e cupful Of sugar, add cupful Of ground peanuts, and on e and on e- half cupfuls of flour mix ed to

w on e of - gether ith teaspoonful baking powder,

n - n f on e- and o e third teaspoo ful o salt . Add half

of or w or to cupful milk ater, just enough make a w dough that ill roll thinly . It is best to mix the m flour and ilk in alternately . Cut into small rounds and place a h alf peanut meat on top of each cake . GERMAN WAFERS

on e- f Warm third cup ul Of butter, and stir in

M n . I" o e five eggs, one at a time In quart of

1 70 CANDY- MAKI NG AT HOME ter ed tins f or about five minutes or until a delicate w bro n " cut into small squares, and dust with d powdere sugar .

DELICIOUS TEA COO K IES Cream together on e- half cupf ul of butter and

of u on e of one cupful s gar, add four eggs, cupful

on e of chopped nut meats, cupful chopped raisins, a teaspoonf ul of soda stirred in on e cupf ul of good

New as s an d on e- a f Orleans mol es , h l teaspoonful

h f n eac o cinnamon and alls pice . Add e ough flour to u make a dough that will roll o t thin . Mix all

h ot the ingredients well together . Bake in a oven

n ot and ice or as li ked .

RAISIN COOKIES Cream together on e cupful of butter and on e

two w cupful Of sugar, add eggs ell beaten " then add on e teas poonf ul Of soda and two teaspoonfuls Of cream of tartar dissolved in a little lukewarm

. OW of u on e water N stir in three cupfuls flo r,

of on e cupful chopped raisins , teaspoonful Of

- n of . ci namon, and one fourth teaspoonful nutmeg CAKE AND L ITTLE SWEETS 1 71

Drop the batter i n spoonf uls on a well- bu ttered

an f f or to p , being care ul to leave room the cakes spread . Bake in a moderate oven until a nice brown color .

LOVE DIAMONDS Cream together one cupful Of sugar and one

on e- fourth cupful of butter, then add half cupful

i u of of sweet m lk . Sift with one c pful flour one

- w of teaspoonful of baking po der and add half it .

two f Stir in whites Of eggs beaten stif , and then the remainder Of the flour and a teaspoonful of

ll . an d vani a Pour into a square pan bake . When di cool cut into amonds . Mix into a cupful of melted chocolate fon dant a half cupful of cocoa

w or nut, and spread the diamonds ith this , spread w w ith a pink fondant flavored ith rose, and sprinkled over with grated cocoanut .

MARMALADE DIAMONDS Cream together one- half cupful Of butter and one cupful Of granulated su gar " then add the

e - h beat n yolks of three eggs, one alf cupfu l Of 1 72 CANDY- MAKING AT HOME sweet milk " then work in two cupfuls of flour

' into whi ch has been sifted two teaspo onfuls of

n - add th e whi baki g powder, stiffly beaten tes of

n of three eggs and o e teaspoonful lemon extract .

Pour into square pan and bake . When cool cut f ds . o into diamon On half the cakes spread lemon,

or orange any good marmalade , and place the other halves on these i n sand wich fashion . Cover with yellow fondant flavored with lemon or orange . LEMON CAKES Cream together on e cupful of butter and on e

ul of two on e n cupf sugar, add eggs , teaspoo ful of soda di ssolved in two tablespoonf uls Of sweet

of on e . milk, and the grated rind and juice lemon

to s tifi Add enough flour knead into a dough, roll

u t o or . thin, into stars, rounds squares Bake in

a quick oven . Ice with lemon flavored fondant

or icing .

MAPLE NUT WAFERS Cream together on e cupful Of maple sugar and

-h of two s w one alf cupful butter, add egg , the hites

1 74 CANDY- MAKING AT HOME

w on e ul der, then add alternately ith cupf of sweet

two . milk, and eggs Flavor with one teaspoon f u f ni l o . va lla Bake in square layer cake tins, d and when cold cut into diamon s . On the half of these cakes spread a chocolate paste made as follows : Beat some fresh butter with a wooden

spoon until it is soft and creamy . Add by de f grees su ficient milk chocolate, which has been

to w to reduced a very fine po der, make the butter i w n . quite brown . Flavor ith va lla Place the unspread cakes on top of the spread ones in sand

w w or ich fashion, and ice ith chocolate fondant, els e use white fondant and sprinkle thickly with

chopped almonds .

CORIANDER CAKES Cream together on e cupful of sugar an d four

w on e eggs until thick and hite, then add and a h alf cupf uls of flour in to which has been sifted on e teaspoonful of baking- powder " then add two tablespoonfuls of coriander seed and on e teaspoon

of ful lemon extract . This should be a rather

n thick spo ge . Drop by spoonfuls on buttered CAKE AND LITTLE SWEETS 1 75

pans or greased paper . Bake in a hot oven to a d w gol en bro n .

PEACH BLO SSOM CAK ES Cream together one cupful of sugar and one

f - half cup ul of butter, then add one half cupful of

an d sweet milk . Sift into one cupful a half of flour two teaspoonfuls of baking- powder and stir i n th e f half of this, then add sti fly beaten whites of three eggs and then the remainder of the flour

- - u and one half teaspoonful of corn starch . Po r into two square pans and bake in a rather qui ck oven . When cool cut in small squares and ice with pink fondant flavored with peach or rose extract or ice with white fondant and sprinkle w " ith pink pulveri ed sugar .

WILD ROSE CAKES Cream together on e- half cupful of butter an d on e of add on e- of cupful sugar, then half cupful

f n e of n sweet milk . Si t with o teaspoonful baki g

on e of of powder into cupful flour, add part the f flour, then the sti fly beaten whites of three eggs, 1 76 CANDY-MAKING AT HOME then add the remainder Of the flour and a tea spoonful Of rose or strawberry extract . Beat up thoroughly and bake in sheets in two square pans . Cut into squares when cool and ice with white w fondant, and then ith a pastry tube and pink fondant place a wild rose in the center Of each cake . Put a little yellow or chocolate fondant in the center of each rose .

CREAM NUT PUFFS

- of on e - Take one half cupful butter, and one half

of cupfuls of flour, eight eggs and two cupfuls h ot et . s water Melt the butter in the water, over h t e fire and bring to a gentle boil . Then put in the flour and boil until it leaves the sides of th e

to . saucepan, never ceasing stir One minute is

r enough . Tu n into a bowl to cool . Beat the

on e on e m eggs in at a time , beating inute after

i s w each egg put in, and then hen all are in beat

f or two or f or s . on three minute Set ice an hour, d then drop in spoonfuls on buttere paper, being careful to get them far enough apart s o that they

wi l B f r t l not touch each other . ake o about fif een

1 78 CANDY-MAKING AT HOME

fing er, and about an inch wide . Bake on greased

n n p a in a moderate oven . Whe cool dip into

an or chocolate fond t any colored fondant . They d are goo dipped into maple fondant .

CARAWAY COO K IES

C m on e of - rea together cupful sugar, one half

f of on e- ur cup ul butter till light, then add fo th cup

t wo of water and eggs well beaten . Sift with three cupfuls Of flour two teaspoonfuls of baking w po der, and add gradually, and then stir in a

n i n r di tablespoo ful of caraway seeds . Mix the g e w ou t ents ell together, roll thin and cut in fancy shapes or in rounds . Bake in the oven until a delicate bro wn .

DAISY CAKES

Cream together on e- fourth cup of butter and two- of s u a on e on e- thirds cupful g r, add egg, half

of w or w an d cupful cold ater s eet milk, the grated

f n of rind o o e orange . Sift a teaspoonful baking powder with on e cupful of flour and stir in . CAKE AND LITTLE SWEETS 1 79

n Beat steadily for five or eight minutes, the turn into small greased gem pans . Bake in a moderate

ou t of w oven . Turn the pans and hen cold cover with orange fondant . With halved almonds form a daisy in the center of each cake, using a center of candied orange peel .

VANILLA SUGAR CAKES Cream together one cupful of butter an d one

Of two - cupful sugar, add well beaten eggs , and f t w three teaspoonfuls Of vanill a extract . Si ith three cupfuls of flour three teaspoonf uls of baking

. n powder Roll out thi , sprinkle with sugar and press in with the rolling pin . Cut into rounds or sq uares and bake them a delicate brown on greas ed tins .

CHOCOLATE GINGER DROPS

u Of Place in a bowl one cupf l molasses, half a Of cupful sour cream, one tablespoonful "level" of

of n ginger, one teaspoonful cinnamon a d mix well

- f together, then stir in one fourth cup ul of melted butter . Dissolve a teaspoonful Of soda in a little CANDY- MAKING AT HOME

water and add to the other ingredients . Add D en ough sifted flour to make a drop batter . rop from s poon on greased pan, far enough not to d Di touch each other when bake . p each little d drop cake into melted chocolate fon ant. The dough should be stiff enough so that the batter will not run over the pan but keep its shape when

of th e e baked . Try a bit the batter in oven b fore putting in the cakes . These cakes should be baked in a quick oven .

COCOANUT FRUIT DROPS Cream together on e cup of sugar an d one- half

of on e on e cup butter, then add egg and cup of

Mi x on e on e- milk . cupful Of raisins in half cupful Of flour and add to the other ingredients with on e and on e- half cupfuls of flour into which has been

two - sifted teaspoonfuls Of baking powder, then add on e- half cupful Of grated cocoanut and on e teaspoonful of vanilla . Drop by spoonfuls on greased pans and bake in a moderate oven fifteen

n mi utes . Can be iced with white fondant and sprinkled over with grated cocoanut .

1 82 CANDY- MAKING AT HOME w a d ith some good jelly, and pl ce the unsprea hi cakes on top Of thes e in sandwich fas on . Press the edges sli ghtly together and bake on greased pans .

CHOCOLATE NUT WAFERS Cream together on e- half cupful of butter with on e of two w - cupful sugar, add ell beaten eggs, and two squares of grated chocolate melted in

n - t of h ot w two o e four h cupful water . Sift ith thirds cup of flour on e teaspoonful of baking

f nl w o . po der, and a pinch soda Pour very thi y

w - over ell greased pans, and sprinkle generously m d over with chopped nut meats . Bake in a o c a or rate oven , and cut into small squ res dia monds . LADY FINGERS Beat five eggs up un til light add on e- half cupful Of po wdered sugar and beat up for sev a eral minutes " sift in with on e cupful of flour

- on e teaspoonful of baking powder and stir slowly . Place the batter in a pastry b ag and run it ou t through the tube on light brown paper "not CAKE AND LITTLE SWEETS 1 83

i n buttered", making each cake about a finger

- w length, and about one fourth inch ide " be care ful not to get them too Wide . Sprinkle with

d . granulate sugar, bake in a quick oven Place the paper on a damp table and let stand a f ew moments and the cakes can be readily removed . Stick the cakes together back to back " this will make them round like fingers . If liked a little jelly may be spread between the cakes before p ut ting them together .

FRUIT PUFFS Take five eggs and beat the whites an d yolks

on e separately, stir in gradually and a half cupfuls of on e of sugar, and and a half cupfuls flour into which has been sifted two teaspoonfuls of baking

w . n po der Bake in deep gem pa s, filling about h alf full . Make a fr uit filling as follows : Place in a saucepan one - half cupful of finely chopped

- Of on e- f figs , one half cupful dates, half cup ul of

d - u choppe raisins and one half cupf l of water . w Let simmer slo ly for an hour, then add a tea f f spoonful o vanilla . Make slits in the sides O 1 84 CANDY- MAKING AT HOME

the cakes and fill in with this fruit mixture .

Cover with icing or chocolate fondant .

NUT TARTS

n Prepare a short pastry crust, addi g to the

n of w flour o e tablespoonful po dered sugar . Roll

ou t very thin . Dip fancy cutters in flour and cut

f of w the pastry, then pierce the hal the cakes ith

a small circular cutter . Some Of the cakes can

w on e two be made ith hole, some and some three . Place these on greased pans and bake in the oven

a pale brown . After removing make a paste

w s ti fli w of two two ith the y beaten hites eggs,

of two tablespoonfuls finely chopped nut meats ,

s of l tablespoonful maple sugar, and a litt e cream

n if the paste is too thick to spread icely . Spread

on w an d this the cakes that have been left hole,

w h n to then place the cakes ith t e holes o p . Fill

th e n w up depressio s or holes ith jelly, marmalade

or fondant .

1 86 INDE"

Ci n n amon Jibb 32 F I G BRITTLE Ci n n amon M a ca ro o n s 1 4 0 Fig Fav or i tes C o a ti n g Cho co late C r eams 1 0 8 Fig Fu dge C o coan u t B o n b o n s 1 1 0 F lav o rI n g C o co a n u t C a ra mels 53 Fo n d a n t o co a n u t r ea ms o n an t n C C 9 5 F d , Dip p i g C o coan u t D ro p s 1 6 7 Fr a n co n i a C a r a mels C o co an u t Fr u i t D rop s 1 80 F r en ch B u tter - S co tch C o coa n u t Fu dg e 4 9 Fros te d Fr u i t Fu dge C o coan u t J u mbl es 1 59 F r u 1t B ar s C o coa n u t M a ca ro o n s 1 37 Fr u it B on bon s Co co an u t a r s m a o P I u 1 t an es M h l l w C di . Fu dge 5 1 Fr u i t Cho col ate Balls C o co a n u t M a r s li In a l l o w F I UI I Fu dg e Fu dg e "an o th er v a r i e ty " 5 1 Fr u it Pu ffs C ocoan u t M ar s hmallo ws 1 4 1 F r mt Ro cks C offe e Ca ra mels 5 2 Fr u it Roll offe e u e r u t Stu ffe th Nu ts C F dg 4 7 F i , d wi C o ff ee M acaroon s 1 38 Fr u i t Ta bl e ts o or n 1 u e Po - orn C l i g 9 F dg , p C C o r i an d er C akes 1 74 Fu dg es C ra ck Sta ge 1 8 C r e a m C an di es 9 3 GERMAN GINGER BALLS C r eam M a ca roon s 1 35 G erman Wafers C r e am Nu t B ars 6 7 Gi n ger Chip s C r e am Nu t Pu ffs 1 76 Gi n ge r C r e a ms C ry s ta lli " ati o n 1 9 Gi n ger Nu ts C ry s ta lli " e d Pop - Co rn 1 2 7 Gi n ger Wafe rs Gla ce Nu ts DAISY CAK ES 1 78 D ate B r i ttl e 32 HAR D BALL STAGE D a te D elight 87 H a r d C an di es a tes r u t n 8 2 H ar r a c Sta e D , F i Filli g d C k g Dipp i n g Fo n d an t 1 1 7 Hi cko r y - Nu t M a car oon s Di vi n i ty Fu dg e 4 8 H o dge - Po dg e C an dy 1 4 3 v n t u e tra err o n e e e r m n t a ets Di i i y F dg , S wb y 79 H y P p p i T bl 37 Di v in ity Has h 1 4 9 Ho n ey co mb C an dy 1 4 6 Hon ey C r e ams 9 6 ENGLISH WAF ERS 1 69 Hor ehou n d Can dy 34 INDE"

Ho w to Coat Chocolate M e x i can Nu t Con fection 72 C reams M e x i ca n Pan o ch a 6 6 How to Dip wi th Fo n dan t Mi s ce llan eo u s Ca k e s 1 53 Mi s ce lla n eou s Sw e ets 1 35 ICE POP - CORN BALLS M ola s s es C ara me ls 57 In gr edien ts M o l as s e s Pop - C0 rn B alls 1 2 4 M ol as s e s T affy 35 JA PANESE WA F ERS m n e acaro on s NUT A AM 6 Jas i M B RS , CRE 7 e a e an Nu t on on s 6 8 1 1 2 J lly C k C dy B b , Jelly Cara mels Nu t Can di es 6 3 Jelly Ju mbles Nu t Ch o colate Ca ramels 54 Nu t Foam Chocolates 9 8 LADY FINGERS 1 8 2 Nu t Loaf 72 La y er Fu dges 50 Nu t Stu ffe d Fru it 73 Lemon C ak es 1 72 Nu t Taffy 35 Lemon C r ea ms 94 Nu t Tarts 1 84 Lemon Sti ck Can dy 35 Love Diamon ds 1 7 1 ORANGE CAK ES Oran ge M ars hmallo ws MACAROONS 1 35 Or ien tal B on bon s Mapl e an d B u ttern u t Cr eam 6 8 M apl e C r ea ms 9 5 PEACH BLOSSOM CAK ES M ap l e D elight 9 9 Pean u t B r ittl e Mapl e Drop s 1 6 2 Pean u t Fu dge M apl e Foam 9 7 Pean u t Ju mbl es M aple Fo n dan t 2 6 Pean u t M acaroon s M apl e Nu t Wa fer s 1 72 Pean u t Mol as s es C an dy M apl e Pan ocha 33 Pean u t Waf ers M apl e Pop - C orn B ars 1 2 8 Pear Carame ls M ap l e S u gar Fu dge 4 6 Pepp e rmi n t C r eams M apl e Ta bl ets 37 Pep p ermi n t Sti ck C an dy Ma ras chi n o D rop s 79 Pe rs i an C on f ecti on Ma rmal ad e Di amon ds 1 7 1 Pi n eapp l e Fu dge M ars hmallo w C akes 1 6 3 Pi n eappl e M ars hmallo w s Mars hmallo w Fru it Fu dge 83 Pis tachi o Macar oon s M ars hmallo w Fu dge 4 7 Pop Corn Almon d Nou gat Mar s hmallo ws 1 4 0 Pop -Co rn B ars Mar" ip an Fru it Candies 8 1 Pop-Corn B rittle 1 88 INDE"

Pop -Cor n Dai n ty S u gar 1 6 Pop - Corn Fu dge Su ltan a caramels 54 Po p- Co rn M acaroon s Su rp r is e D a tes 82 Po - o r n S eets e e t otato a s an e 1 p C w Sw P B ll , C di d 4 4 o P pp i n g Co rn . o tato es an e A F F AM WITH NUT P , C di d T Y DRE S Pr alin es CENTERS Pr e s er ved Fru i t Dal n ti es Tea Cooki es ru n es tu ff e em era tu re P , S d T p T e s ts fo r T emp eratu re U A CA erm m ters Q EEN M ROONS Th o e r Qu i n ce Con fection Tu r ki s h Co n fecti on u r s e t T ki h D ligh . RAISIN COOK IES Tu tti Fru tti Ca r a mels Rai s i n Sp iral s Tu tti Fr u tti C r eam Rai s i n Sti ckies Ros e Nou gat UTENSILS

SALT WATER TA F F Y VANILLA CARAMELS Sea Foam C an di es Van illa Sea Foam Sn o w Pop Cor n B all s Van illa S u gar Cakes Soft B all S tag e Van illa T a ffy Sou th ern Ha" el n u t Toffee Van illa Wa fers Spi ce Fi n g ers Sp i ce Nu ts WALN UT BON BONS Storin g POp C orn Wal n u t C reams Stra err ar ame s \Va1n u t a fers wb y C l . W Stra wb er r y Div in i ty Fu dge Wate r melon D ain ty Stra wb erry D rop s White Nou gat Stu ffed Pru n es Wild Ros e C akes

" ETlQUETTE There is no lumped to goo d society 1 h n A es Morton ke ood mann ers . E en thou o e By gn H. li g ] v g

oss ess wea t an d in te l en ce his sucs p l h lig , cess in fe ma be marred b oran c e o soc a cu stoms li y y ign f i l . A erus a of this boo k c ers It is {H p l will p reven t su h blun d . a b ook for e er bod for the s oc a eaders as we as for v y y , i l l ll t ose ess ambiti ous Th b e en in a bri h h l . Q] e su " ct is p res ted g t an d i n terest n m ann er and re resents the atest o u e . i g , p l v g

LETTERWRlTlNG Why do most p ersons dislike tci

B A nes H Mo wr te etters " Is it not ec ause y g . rton i l b they cann ot say the right thing in the right plac e This admirable b ook not only shows by numerous exam es u st what k n d of etters to write but b pl " i l , y direction s an d su gg estion s en ables the re ader to bec ome an acc om shed or n a e tter er There are forms for all pli igi l l writ . Q k n ds of bus n ess an d s oc a etters inc u din in itations i i i l l , l g v , acce tances etters of s m at c on ratu at ons and o e p , l y p hy , g l i , l v ette l rs .

QuoTATlONS A clever c omp ilation of p ithy quota

B A n H t ons se ected from a reat var et of y g es . Morton i , l g i y sources an d a habetica arran ed , lp lly g acc ordin n addit on to all the u ar g to the sen time t. "HIn i p op l u otations in curren t u se it c on tains man rare ts of rose q , y bi p an d ers e n ot en era l foun d n siml c o ection s i One v g l y i i ar ll . ll imp ortan t feature of the book is foun d in the characteri stic nes from well known au thors in w ich the fami iar sa in li , h l y g EPITAPHS

ric r 1 T ere are said to be sermon s in By Frede w. Unge 1] h stones but when the are tombston es , y t e a Us ua there is many a smile mixed wi h th mor l. {ll lly churchyard humor is all the more delightful b ec au se it is unc onscious but there are times when it is in ten tion a an d , l Of e ta hs old an d n ew this none the ess amusin . l g "ll p i p , , It is full of u aint its o f obituar book con tai n s the best. q b y h r wit a touc of the ruesome ere and there for a , h h g h reai

P T h enius wit an d s irit of a nation ROVERBS e g , , p

B "ohn H Bechtel are d sc o ered in its ro erbs an d the y , i v p v , con den sed wisdom of all ages an d all ati on s is embod i em ood ro erb that fits n ie d n th . Q] A g p v the case is often c o n n c n ar umen t Th s o ume a vi i g g . q i v l contains a re resen tati e c o ection of ro erb s old an d n ew p v ll p v , , and the in dexes to ca an d a habetica enab e on e to fin d , p i l lp l, l readi ust what he re uir ly " q es .

THlNGS WORTH Can y ou n ame the coldest place ir KNOWlNG the Un ited States or tell what year had 4 4 da s 3 o kn ow 5 . Do u By "o hn H Bechtel y y ‘ c how s oon the coal fields of the wor d are ike to be exhaus ted or how the s eed of a l l ly , p o n tra ma b o 3 m vi g in y e t ld . What should y ou do first if ' ou ot a cinder in our e e or ou r nei hb or s ab swak y g y y , y g b y owed a in T is un i ue u -to -date b ook answers t ou l p h q , p h sands oi ust s uc interesti n an d usefu uestion " h g l q s . DANCES OF TODAY A book from which an yon e ma earn the modern dan ces Albert W Newman y By . l w thou t a teacher A com i . "H lete d a ram i s en for eac s te s how n exact p i g g iv h p , i g ly where the f eet are placed on the floor at each beat i n he u s t mu s . T man r o ar a s a he the ic Q] y ill ati n s e l o lp . mon the dan ces des cr bed are the ar ou s Tan oes A g i v i g , On e Ste s Bos ton s an d Max xes Hes itat on Wa t" es p , i , i l , Gra e- n e u rke - rot as t e Wa k Lame Du ck p Vi , T y T , C l l , , G Texas Tommy an d Gaby lide.