CHAPTER VII

CREAM CANDIES--COOKED

BETSEY wanted to learn how to make the cooked foundation cream, or fondant as it was called, and mother gladly taught her.

Fondant--Plain

Sugar (granulated), 3 cups Cream of tartar, 1/4 teaspoon Water (hot), 3/4 cup Vanilla, 1/2 teaspoon

The sugar, cream of tartar and water Betsey stirred thoroughly in the saucepan and let it slowly come to the boiling point, then she stopped stirring. After the syrup had been boiling a few minutes the sugar began to stick to the sides of the saucepan, but Betsey's mother took a piece of soft muslin, dipped it in cold water and showed Betsey just how to wash it carefully off so that not one grain, even, should fall into the syrup.

Then when Betsey tried the syrup by dropping a little in cold water she was very, _very_ careful not to stir it. When it formed a soft ball it was ready to be taken off, and then mother told Betsey to add the vanilla and pour the syrup _slowly_ on a large platter.

As soon as it was cool enough to handle Betsey began to knead it and work the cream until it was beautifully smooth, then she wrapped it in waxed paper, put in a covered bowl, in a cool place, for twenty-four hours.

It was then ready to make into candies just as she did with the uncooked foundation cream on page 92.

Chocolate Fondant

Sugar (granulated), 3 cups Cream of tartar, 1/4 teaspoon Water (hot), 3/4 cup Chocolate, 2 squares Flavoring (vanilla), 1/2 teaspoon

Putting the sugar, cream of tartar, water and chocolate into the saucepan, Betsey stirred them well together, then let slowly come to the boiling point.

After this she stopped stirring.

When the syrup had been boiling a minute or two and sugar began to stick to the sides of the saucepan, Betsey took a piece of soft muslin, dipped it in cold water and very carefully wiped off _every_ grain, as mother had taught her.

Even when Betsey tried the syrup in cold water she took particular pains not to stir it; when it reached the soft ball stage she removed the saucepan from the fire, added the vanilla and poured slowly on to a large platter.

This she let cool, sufficiently to handle, then kneaded and worked the cream until it was very smooth.

Next she wrapped it in waxed paper, put in a covered bowl in a cool place for twenty-four hours, when it was ready to use for making candies.

Coffee Fondant

Sugar (granulated), 3 cups Cream of tartar, 1/4 teaspoon Strong coffee (hot and strained), 3/4 cup

Betsey strained the coffee through a double thickness of cheesecloth, added the sugar and cream of tartar and let them slowly come to the boiling point; when the syrup had been boiling a few minutes the sugar began to stick to the sides of the saucepan. As this had to be removed very carefully so that not even a grain should fall back into the syrup Betsey took a soft piece of muslin, dipped it in cold water and with great care removed every bit.

Even when she tried the syrup to see if it had reached the soft ball stage Betsey was very particular not to stir it.

When the candy was cooked Betsey poured it slowly into a large smooth platter, waited until it was cool enough to handle, then kneaded the cream until it was very smooth. Wrapping the fondant in waxed paper, Betsey put it in a covered bowl in a cool place for twenty-four hours. It was then ready to make into candies.

Maple Sugar Fondant

Maple sugar (broken small), 2 cups Sugar (granulated), 1 cup Cream of tartar, 1/4 teaspoon Water (hot), 1 cup

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

Sugar (granulated), 1-1/2 cups Corn syrup, 1/2 cup Cream of tartar, 1/4 teaspoon Water (hot), 1/3 cup

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

Plain fondant. Ground cinnamon.

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

Plain fondant. Cocoa.

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

Plain fondant. Color pastes.

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

Fondant of any kind. Color pastes. Flavorings. Nuts, candied cherries, etc., etc.

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

Fondant of any kind. Color pastes. Flavorings. Nuts, candied cherries, etc., etc. Chocolate.

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

Fondant of any kind. Color pastes. Flavorings. Nuts, candied cherries, etc., etc. Chocolate.

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

Cocoanut (grated), 1/2 pound Sugar (granulated), 1/2 cup Whites of 2 large or 3 small eggs Flavoring (vanilla), 1/2 teaspoon

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.