Cookery for Little Girls

by Olive Hyde Foster

CHAPTER XIV

Delicious Home-Made Candies

All children love to make candy, and the home-made kinds are much purer and better—besides being much cheaper—than those usually sold at the small confectionery stores. Every mother will do well to help her little daughter master this branch of cookery, for it will not only enable her to make wholesome sweets for the family when desired, but also to prepare a dainty box when she wishes to make an inexpensive present.

NUT CANDY

For fine nut candy, have the child first pick out half a cupful of nut meats. Put on in a small saucepan two level cupfuls of light-brown sugar, one-half cupful of water, a level teaspoonful of butter and a tablespoonful of vinegar, and boil without stirring until the candy crackles when dropped in cold water. Pour into a well-buttered pie-pan that has been sprinkled with the nuts, and as soon as cool, mark into squares.

MAPLE FUDGE

For delicious maple fudge, take one and one-half cupfuls of light-brown sugar, one cupful of maple sirup, half a cupful of milk, and a level teaspoonful of butter. Boil slowly until it makes a soft ball when rolled between the fingers in cold water, then set aside until cool. Then beat with a fork until a creamy, sugary mass, turn quickly on to a buttered plate and mark into squares. If the little cook finds it is soft from having been taken off a moment too soon, she will have to let it stand longer to turn to sugar, but the fudge that stands overnight will be particularly smooth.

CREAM CANDY