Orange Creams
| Orange, | One |
| Tartaric acid, | A pinch |
| Sugar (confectioner's). |
As for "Lemon Creams," Betsey grated the rind of the orange into a bowl, added the strained orange juice, a pinch of tartaric acid and sufficient sifted confectioner's sugar to mold into small balls, which she flattened into cakes. Sometimes Betsey put a half cup of walnut meats or pecan meats through the meat chopper and molded them into the cream.
Then she covered with waxed paper, put in a cool place and they were ready the next day to eat.
She also added the nuts to the "Lemon Creams" when she wanted a change.
CHAPTER VI
STUFFED DAINTIES
One day Betsey's mother bought her a pound of nice fresh marshmallows to make