When these recipes were all arranged, Betsey Bobbitt began her candy making, and a happy, busy winter and spring she had indeed.
Mother did not get any special outfit, but just let Betsey use the things she had in the house and which would generally be found in any ordinary home, some of which were as follows:—
Aluminum and agate saucepans, one, two and three quarts; a double boiler; two glass and one tin half-pint measuring cups (divided into quarters, thirds and halves); a set of spoons (measuring one tablespoon, one dessert spoon, one teaspoon, one half teaspoon and one fourth teaspoon); an old large steel knife that had become very flexible with constant use; scales; food-chopper; nut-cracker; corn-popper; a long handled wooden spoon; a small brush for buttering tins; a fine wire strainer for sifting confectioner's sugar; one large and one small egg-beater; and a pair of scissors kept specially for kitchen use.
Mother also wrote out the following rules for measuring and weighing and hung them up so that Betsey could find them easily. These Betsey found very helpful.
| Sugar, granulated, | 2 | cups | = | 1 lb. |
| Sugar, brown, | 22/3 | cups | = | 1 lb. |
| Sugar, confectioner's, | 3½ | cups | = | 1 lb. |
| Sugar, powdered, | 22/3 | cups | = | 1 lb. |
| Butter, packed solidly, | 2 | cups | = | 1 lb. |
| Molasses, | 1½ | cups | = | 1 lb. |
| Corn Syrup, | 1¼ | cups | = | 1 lb. |
| Chocolate, | 16 | squares | = | 1 lb. |
The hints for candy making that mother gave Betsey, and which she memorized, were as follows:—
First. To butter with a brush the inside of the saucepan from the top about two inches down, to prevent the candy from boiling over.
Second. To use fresh, cold water each time she tried the candy.
Third. Any candy that is to be beaten is better if allowed to cool a few minutes by standing the pan in cold water and if when beaten it looks like smooth thick cream before pouring in pans.