Mary M.‏ Wright

“ The foundation for nearly all bonbons is fondant. Hundreds of varieties of bonbons can be made by using different flavorings and different combinations of one kind with another. Bonbon making is fascinating work, and after they are made the home candy-maker has the satisfaction of knowing that she has a pure delicious candy at much less expense than if she bought it. ”

“ Why do most persons dislike to write letters? Is it not because they cannot say the right thing in the right place? This admirable book not only shows by numerous examples just what kind of letters to write, but by directions and suggestions enables the reader to become an accomplished original letter writer. ”

“ Stir until the sugar is dissolved, then wipe down the sides of the kettle to remove all sugar crystals. Boil to exactly 238 degrees, then pour out on a platter or marble slab and flavor with one-half teaspoonful of vanilla. Allow it to stand undisturbed until all heat has left it, then place over it the white of one egg beaten until very stiff, then cream the batch as you do in making fondant, but work it very slowly, as this gives it more chance to become firm. If it is too soft to work up in shape of bonbons, just let stand a little while, and then shape. ”

“ Place in a bowl one cupful of molasses, half a cupful of sour cream, one tablespoonful (level) of ginger, one teaspoonful of cinnamon and mix well together, then stir in one-fourth cupful of melted butter. Dissolve a teaspoonful of soda in a little [180] water and add to the other ingredients. Add enough sifted flour to make a drop batter. Drop from spoon on greased pan, far enough not to touch each other when baked. Dip each little drop cake into melted chocolate fondant. The dough should be stiff enough so that the batter will not run over the pan but keep its shape when baked. ”

“ By making our own candies in the home we have the assurance that they are at least pure and clean, and that they will cost us no more than the cheaper grades of candy. Candy-making is very [14] fascinating, and there is no reason whatever why one cannot be a successful candy-maker after a few trials at it. In this first chapter we give a few general directions in candy-making that will make it easier to carry out all the recipes that follow. ”

“ The information is not only complete and reliable, it is compact and readable. In this busy, bustling age it is required that the information which books contain shall be ready to hand and be presented in the clearest and briefest manner possible. ”

“ Put two cupfuls of fondant in a double boiler and melt, add a teaspoonful of lemon juice, stir over the fire until melted; then take the nut meats, one by one, on a candy dipper or fork and dip into the fondant. Lay on oiled or paraffine paper until cold, then dip into melted chocolate. The fondant may be divided if preferred and flavored with different flavors, and prepared with different colors. Cherry [107] flavored fondant is excellent with almonds. Vanilla goes well with most nuts, and many like peppermint flavor with nuts. Maple flavored fondant is always excellent with nuts. ”

“ Take two cupfuls of light brown sugar, one cupful of cream, and boil to the soft ball stage. Remove from fire and add one cupful of whole pecan meats, and one teaspoonful of vanilla. Stir until creamy, but be careful not to break the nut meats. A good way is to stir until it begins to cream, then add the nuts, and stir until the meats are well mixed with the creamy mass. Place in a cool place for a while, then separate the nut meats, keeping each one roughly coated with the cream candy. ”

“ Even death has its humorous side. ¶ There are said to be "sermons in stones," but when they are tombstones there is many a smile mixed with the moral. ¶ Usually churchyard humor is all the more delightful because it is unconscious, but there are times when it is intentional and none the less amusing. ”

“ In buying a thermometer choose one that is guaranteed by its maker, since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in [15] making the hard candies. There are small, reliable candy thermometers on the market that do not cost a great deal, and make it much easier for the candy-maker. ”

“ The genius, wit, and spirit of a nation are discovered in its proverbs, and the condensed wisdom of all ages and all nations is embodied in them. ¶ A good proverb that fits the case is often a convincing argument. ”

“ Some of the most delicious home-made candies are made with the addition of fruits to the other ingredients. All kinds of candied fruits, also many kinds of dried fruits, such as dates, figs, raisins and prunes may be used in candy-making. ”

“ If one does not have a thermometer and has to test the syrup in cold water one will have to depend a great deal on sight and touch. The thread stage is found by letting a little syrup drop from a spoon ”

“ Do you know how soon the coal fields of the world are likely to be exhausted, or how the speed of a moving train may be told? What should you do first if you got a cinder in your eye, or your neighbor's baby swallowed a pin? ”

“ There is no passport to good society like good manners. ¶ Even though one possess wealth and intelligence, his success in life may be marred by ignorance of social customs. ¶ A perusal of this book will prevent such blunders. ”