Cookery for little girls

Home-Made Chocolate Creams and Fudge DELICIOUS HOME-MADE CANDIES MAPLE FUDGE For delicious maple fudge, take one and onehalf 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 Cream candy is made by boiling two cupfuls of granulated sugar, without stirring; with three-fourths cupful water, two tablespoonfuls vinegar and a teaspoonful of butter until brittle when dropped in cold water. Pour on to a buttered pan, but do not scrape the sugared edge of the kettle, and pull as soon as cool. If a little care is exercised in handling at first, it will not stick to the fingers. The butter or flour sometimes put on the hands to prevent this only spoils the candy. When pulled perfectly white, cut with scissors into small cubes. The longer this stands, the more delicious it becomes, and if flavored with a few drops of essence of peppermint when first put on (so it can be well stirred through) and then put away when done in a glass jar for a couple of weeks, it will make delicate " afterdinner mint." CHOCOLATE CREAMS Easy chocolate creams require two cupfuls of confectioner's sugar, with a few teaspoonfuls of milk to moisten enough to work like dough, and a quarter teaspoonful of vanilla. Knead well, and work out into small balls. Melt one square of unsweetened chocolate by first grating and then setting in a pan of hot water, and drop in the creams, one at a time. Roll around quickly with a fork, and lift on to a sheet of buttered paper. Put in a cool place to harden. Different flavorings can be used instead of all vanilla, and half an English walnut stuck on the top of each cream before the chocolate hardens will add to the attractiveness. Or, instead of dipping all the creams in the chocolate, they can be cut in half and wrapped around with figs or seeded DELICIOUS HOME-MADE CANDIES dates. They will grow more creamy if allowed to stand a day or two. FUDGE Particularly smooth fudge is made in a way that seems strange until you try it. Take two cups of sugar, half a cup of milk, one tablespoonful of butter, a few drops of vanilla, and four tablespoonfuls of cocoa. Mix, and boil without stirring until it makes a soft ball when dropped in cold water. Remove from the fire, set aside until cool, then pour on to a buttered platter and beat with a silver fork until creamy. When you see it beginning to harden, quickly smooth out and mark in squares. MOLASSES TAFFY