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Story Soup Kids - Mixing up their next great adventure


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Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots

Maple Fudge

Maple Fudge

3 cups brown sugar.
2 cups maple syrup.
1 cup of milk.
1/2 cup of water.
Butter the size of an egg.
1 cup English walnut meats, or hickory-nuts.

Boil the sugar and maple syrup till you can make it into a very soft ball when you drop it in water; only half as hard as you boil molasses candy.

Then put in the milk, water, and butter, and boil till when you try in water it makes quite a firm ball in your fingers. 

Put in the nuts and take off the fire at once, and stir till it begins to sugar.

Spread it quickly on buttered pans, and when partly cool mark in squares with a knife.





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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Maple Wax
Peppermint Drops
Pop-corn Balls
Maple Fudge
Chocolate Fudge
Cream Walnuts
Cream Candy
Butter Scotch
Betty's Orange Candy
Creamed Dates, Figs, and Cherries