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This historic book may have numerous typos and missing text
Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1918 edition. Excerpt: ...Brown Sugar Raisin Fudge Butter, 1 tablespoon Flavoring (vanilla), Walnut meats (broken), 1 tablespoon 1 teaspoon y2 cup When Betsey had cooked the sugar, milk, chocolate and butter so that when she dropped a little of the syrup in cold water she could form a soft ball between her thumb and finger she removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and walnuts, beat the fudge till it was thick and poured quickly into a buttered pan and marked in squares. Chocolate Brown Sugar Pecan Fudge The sugar, milk, chocolate and butter Betsey cooked to the usual soft ball stage, removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and pecans, beat till it was thick and poured quickly into a buttered pan and marked into squares. When the almonds were shelled Betsey liked to blanch them. After they had been covered with boiling water for about a minute she could remove the brown skins very easily and divided them in halves. The sugar, milk, chocolate and butter were all ready to boil. Betsey let them cook till a little of the syrup dropped in cold water formed a soft ball, then removed the saucepan from the fire, stood it in a pan of cold water, added the almonds and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares. Chocolate Brown Sugar Peanut Fudge Flavoring (vanilla), 1 teaspoon Peanuts (shelled), cup While the sugar, milk, chocolate and butter were cooking, Betsey shelled the peanuts. When the candy was sufficiently cooked, so that a little of it, dropped in cold water, formed a soft ball between the thumb and finger, it was removed from the fire and the saucepan stood in a pan of cold water. Betsey...
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