Maple Sugar Fondant
The maple sugar, granulated sugar, cream of tartar and hot water were all stirred well until they began to boil, then Betsey had to watch carefully, for sugar began to stick to the sides of the saucepan. This she had to remove, which she did by following mother's careful instructions. She was very particular not to let one grain fall into the syrup and when she tried the syrup to see if it would form a soft ball if a little were dropped in cold water she took care not to stir it.
Then pouring slowly on to a large platter, Betsey let it cool until she could handle the cream, when she kneaded it till it was very smooth.
The fondant was wrapped in waxed paper, put in a covered bowl in a cool place for twenty-four hours and then made into candies.
Corn Syrup Fondant
Betsey put all the ingredients in the saucepan and let them come to the boiling point, stirring all the while, then she stopped stirring.
After the syrup had boiled a few minutes, Betsey noticed that the sugar began to stick to the sides of the saucepan. So taking a piece of soft muslin she dipped it in cold water and wiped all this sugar away so carefully that not a grain fell in the syrup.
When Betsey tried a little of the candy in cold water she was again careful not to stir the syrup, and as soon as it reached the soft ball stage she removed the saucepan from the fire and poured the candy slowly into a large platter.
Then when it was cool enough to handle Betsey kneaded till it was very smooth and creamy, wrapped in waxed paper, and put in a covered bowl in a cool place for twenty-four hours.
Betsey found that the cooked fondant would keep a long while and she liked to have some on hand so that she could make a dish of dainty candies at any time.
The following are some of the candies made with the different flavored fondants.
Plain Fondant Almond Creams
Plain Fondant Pecan Creams
Plain Fondant Walnut Creams
Plain Fondant Cherry Creams
In each case Betsey made the small balls of the plain fondant, then pressed half an almond on each side, or half a pecan, or half a walnut or half of a candied cherry.
Sometimes she put the nut or cherry inside and wrapped the fondant around it.
With the chocolate fondant she followed the same idea, making
Chocolate Fondant Almond Creams
Chocolate Fondant Pecan Creams
Chocolate Fondant Walnut Creams
Chocolate Fondant Cherry Creams
With the coffee fondant she made
Coffee Fondant Almond Creams
Coffee Fondant Pecan Creams
Coffee Fondant Walnut Creams
Coffee Fondant Cherry Creams
With the maple sugar fondant she made
Maple Sugar Fondant Almond Creams
Maple Sugar Fondant Pecan Creams
Maple Sugar Fondant Walnut Creams
Maple Sugar Fondant Cherry Creams
It was with the plain fondant that Betsey could make the greatest variety of candies. Every combination that she had made with the uncooked foundation cream (see pages 92-94) Betsey made with the plain fondant.
When she had made Neapolitan Cream Squares (see page 95) Betsey's mother had bought some of the color pastes which came from an old established firm, were quite pure and harmless, and made according to government regulations.
So Betsey had these to use, and again she used the pretty harmless colorings as told on page 95.
These color pastes last for a very long time, since very small quantities are used, just a drop or two being sufficient.
Before Betsey finished her lessons in candy making, especially when she made the fondants, mother's stock of flavorings had very much increased, for Betsey used vanilla, orange, lemon, almond, oil of peppermint, wintergreen, violet, rose and peach.
In fact Betsey became such a little expert in her candy making that Betsey's father said it seemed a foolish waste of money for him to buy the usual box of Saturday candy when he much preferred his own little daughter's concoctions.
Mother thought this too good an opportunity to let pass and suggested that he give the amount he usually spent each week to Betsey, and leave his order with her.
Father was glad to agree and Betsey was delighted and proud to think he thought her capable enough.
This enabled Betsey to form a general supply fund with which to purchase extras in the way of different kinds of nuts, candied cherries, dates, figs, raisins, etc.
Cinnamon Cream Balls
Betsey made the fondant into small balls, then rolled them lightly in the cinnamon. She was careful not to have very much as it made the cinnamon taste too strong.
Sometimes she would put a candied cherry inside the cream ball, or a piece of a walnut, or pecan or almond.
Cocoa Cream Balls
These Betsey made like the Cinnamon Cream Balls by forming the fondant into small balls and rolling in cocoa or first putting a piece of any kind of nut or candied cherry inside the cream.
Cream Mints
The plain fondant she divided into as many portions as she desired colors or flavors.
After coloring and flavoring to her liking she rolled them out on mother's marble slab until they were about a quarter of an inch thick—of course she first sprinkled the slab with sifted powdered sugar—then with a little round cutter Betsey would cut out the mints and place on waxed paper to dry.
Sometimes she would use the different nuts, candied cherries, etc., with these by placing a piece on the top of each round.
Cream Chocolate Mints
Chocolate fondant, page 108.
Cream Coffee Mints
Coffee fondant, page 109.
Cream Maple Sugar Mints
Maple sugar fondant, page 110.
Cream Corn Syrup Mints
Corn syrup fondant, page 111.
Betsey made all of the different kinds of fondants into mints by simply rolling a portion of each to one fourth inch in thickness, then cutting them out with her little round cutter.
When she wanted them to be extra nice she added the candied cherries or any kind of nut by placing a piece on top.
Betsey enjoyed celebrating any and every occasion. The days devoted to St. Valentine and St. Patrick were hailed with delight. For these gala days Betsey found the "Cream Mints" to be the very best candies to make.
A tiny heart-shaped cutter, and another cutter in the shape of a shamrock, mother found one day while shopping and these she brought home to Betsey.
You may be sure that Betsey "bobbed" more than ever when mother gave them to her.
On St. Valentine's Day Betsey remembered each member of the family, also each of her little friends, with a "sweetheart" for a Valentine. These she made from the "Cream Mints" of different colors and cut with the heart-shaped cutter.
The little cutter in the shape of the shamrock Betsey used on St. Patrick's Day to cut the "Cream Mints," which she colored a pretty green.
Bon Bons
Here was another way in which Betsey used the fondants.
One portion of plain fondant she put on one side while the remainder was divided into as many different portions as she desired different colors or flavors. When these were shaped into balls, some plain and some with pieces of nuts or candied cherries inside, she placed them on waxed paper while she put the other portions of fondant in the small double boiler over hot water to melt.
Betsey did not let the fondant get hot, but just warm, then taking the candies she had prepared she dipped each one carefully into the melted fondant (using two silver forks) and re-placed on the waxed paper to dry.
In the same manner Betsey used the "Chocolate Fondant," the "Coffee Fondant," the "Maple Sugar Fondant" and the "Corn Syrup Fondant."
Chocolate Creams
Sometimes Betsey liked the chocolate in which she dipped her creams left unsweetened, then again she would add a little of the plain fondant to the melted chocolate to take away the bitter taste. Betsey melted the chocolate by placing it in the double boiler over hot water. The number of squares she melted depended upon the number of creams she intended dipping. Usually she started by melting two squares.
The creams she prepared exactly as she did for "Bon Bons," coloring and flavoring as her fancy dictated, shaping into balls with or without the addition of nuts and candied fruits.
With two silver forks Betsey found she could handle the creams nicely, drain off all the extra chocolate and place on waxed paper to dry.
Chocolate Cream Mints
These Betsey made like the plain cream mints and other cream mints.
She rolled out the fondant so that it was about a quarter of an inch in thickness, cut with the little round cutter, then dipped each round in the melted chocolate, with two silver forks, drained off as much chocolate as possible, then placed on waxed paper to dry.
One of the neighbors, hearing of Betsey's candy making lessons, sent over a recipe for "Cocoanut Cakes," and while they were not exactly candy, Betsey tried them and found them to be delicious.
Cocoanut Cakes
Betsey beat the egg whites until very stiff, added the sugar and vanilla, then stirred in the cocoanut gradually.
Mother had a large tin sheet upon which Betsey placed waxed paper. Taking a teaspoon she dropped a spoonful of the mixture at a time, shaping each cake with the spoon to a point at the top, then baked in a moderate oven until they were a golden brown. This made about three dozen tiny cocoanut cakes.
It happened to be along the latter part of March when Betsey was making the "Cocoanut Cakes" and her "dearest friend" Dorothy was helping too.
Just as Betsey was taking the large tin sheet full from the oven, the door-bell rang.
Mother had a caller, and as she came in, she exclaimed, "My, what is it that smells so good!"
Mother, with a twinkle in her eye, escorted her caller to the kitchen, where Betsey and Dorothy, all flushed and excited, were in the act of piling the cocoanut cakes on a pretty dish covered with a piece of waxed paper.
Mother's caller could hardly believe it was possible for little girls of such tender years to be capable of making the delicious confections.
When she was told of the many kinds that they really and truly could make, she remarked, "Well, I certainly have come to just the right place."
Then mother's caller explained that she belonged to a patriotic society that was planning to have a sale in a few weeks. If Betsey and Dorothy would make her some candy she would be very grateful.
The little girls were only too delighted and mother promised to furnish the materials if they would do the work.
To this they readily agreed and many happy, busy spare moments they spent in preparing for (to them) the great occasion.
It would take too long to tell you about the different candies they made, but every bit was sold, and when, one morning, they received a written "vote of thanks" from the patriotic society, Betsey and Dorothy felt fully repaid for all their efforts.
CHAPTER VIII
SALTED NUTS
One day Betsey said, "Mother, I should like to know how to prepare salted peanuts and salted almonds," and, as usual, mother was glad to comply with her request and teach her.
Salted Peanuts
Betsey bought the peanuts that were not cooked. These she shelled, then covered with boiling water for a minute or two. Draining off the water, she removed the little brown skins easily.
Using a shallow cake tin, Betsey poured in a little olive oil (for those who do not like olive oil, a small piece of butter may be used), added the peanuts, put in a hot oven and cooked to a light golden brown.
When done she emptied the peanuts on to a piece of brown paper (this soaked up the extra oil or butter) and sprinkled lightly with salt.
Salted Almonds
These Betsey blanched as she did the peanuts by pouring boiling water over the almonds for at least a minute.
Draining off the water, she was able to remove the brown skins very easily.
The almonds were then placed in a shallow pan in which a little olive oil or butter had been melted, then baked in a hot oven to a light golden brown.
Betsey needed to watch these constantly and shake the tin occasionally that the almonds might be evenly browned.
The next step was to pour them on brown paper and sprinkle lightly with salt.
The brown paper soaked up all the extra oil or butter and made them much nicer.
Next Betsey tried