LXXVI Hallowe'en Preparations

Spread the buttered crumbs on the rice mixture. Bake in a moderate oven for twenty-five minutes. Tapioca and Date Pudding (Three portions) 4 T-tapioca ¼ t-salt 2 T-cold water 1 C-boiling water 2 T-sugar 8 dates, cut fine 1 T-lemon juice 1 egg-yolk 1 egg-white 1 t-vanilla

Soak the tapioca in cold water for ten minutes. Add the salt and boiling water and cook in a double boiler until transparent. (About twenty minutes.) Add the sugar and the dates cut fine, the lemon juice, egg-yolk and vanilla. Remove from the fire and add the stiffly beaten egg-white. Pile the mixture lightly in glass dishes and serve cold.

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CHAPTER CVI

HOW BETTINA MADE CANDY

"I RAN over this morning," said Alice to Bettina, "to get your candy recipes. That was such delicious Christmas candy that you gave Harry! Wasn't it a great deal of work to make so much at a time? Perhaps I can't manage it, but I'd like to make a box of it for Harry's brother; it will be his birthday in a few days." "It is very easy to make candy for Christmas boxes," said Bettina. "That is, it is no harder to make a large quantity than to fill one box. Bob helped me one evening, and we made four kinds at once. I had already stuffed some dates and made some candied orange peel, so you see when the candy was made, it was fun to fill the boxes with a variety of things. I always save boxes throughout the year for Christmas candy, and then I fill them all at once. Of course, until this year I didn't have Bob to help me; he enjoys it, you know, and two people can make it so much more quickly than one." "Next year," said Alice, "I think I shall make Christmas candy—a quantity of it, so that I can put a box of it in every family box that I send. Meanwhile, I'll practise and experiment, and perhaps I can improve on the good old recipes, or think of clever ways of arranging and wrapping. Now will you let me write down some of your best recipes? I'll try them for Harry's brother."

The candies that Bettina made were:

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Chocolate Fudge White Fudge Peanut Brittle Peanut Fondant

BETTINA'S RECIPES

(All measurements are level) Chocolate Fudge (One pound) 2 C-sugar 1 C-sugar, "C" ¼ t-cream of tartar 1 T-butter 2 squares or two ounces of chocolate 1 C-milk 1 t-vanilla

Mix the ingredients in order named, and cook until a soft ball is formed when a little of the candy is dropped in a glass of cold water. Remove from the fire and allow to cool. Do not stir while cooling. When cool, beat until creamy, add vanilla and pour into a well-buttered pan. Make white fudge and pour on top. When cool cut into squares.

White Fudge (one pound) 3 C-sugar ½ C-milk 1/3 t-cream of tartar 1 T-butter 1 t-vanilla

Mix and cook the same as chocolate fudge. Bettina's Peanut Fondant (One and one-half pound) 2 C-"C" sugar ½ C-milk ¼ t-cream of tartar 1 T-butter 2/3 C-roasted, shelled peanuts ¼ t-vanilla

Cook the "C" sugar, milk, cream of tartar and butter until a soft ball is formed in cold water. Remove from the fire and allow it to cool. Beat until thick and creamy and add the nuts and vanilla. Shape into a loaf two inches thick and two inches wide. When cool and hard enough to cut, slice into one-fourth inch slices. Wrap in waxed paper and pack in boxes.

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