Next Betsey tried
Glacé Nuts and Fruits
| Sugar (granulated), | 1 cup |
| Corn syrup, | 1 cup |
| Water, | 1/3 cup |
| Walnut meats. | |
| Pecan meats. | |
| Butternut meats. | |
| Brazil nuts. | |
| Filberts. | |
| Almonds. | |
| Peanuts. | |
| White grapes. | |
| Raisins. | |
| Pieces of orange. | |
| Pieces of grapefruit. | |
| Prunes. |
The sugar, corn syrup and water Betsey boiled until the syrup became brittle the minute she dropped a little in cold water. Lifting the saucepan from the fire, she placed it in a larger pan of cold water to stop the boiling immediately, then she placed it in another pan of hot water and dipped the nuts and fruits one at a time.
Betsey used a long hat pin to pick them out with, then placed on buttered plates or waxed paper.
These were always made in cold weather and eaten while crisp. If they were kept any length of time they became sticky. This, however, never happened in Betsey's home, for they went too quickly.
It took Betsey a long time, months in fact, to learn all these different ways of making candy, but she was so earnest in her work that the results were better than many "grown ups" obtained.
Mother felt fully repaid for the time and care it had required to teach Betsey and father was a much "puffed up" man.