Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
The sweetmeats best known and loved by the country child were until lately those made from homely ingredients in their mothers’ kitchens. They were mostly simple boiled mixtures of butter, sugar and milk, made into toffees and fudges both wholesome and delicious. Sugar thermometers were not known, but the cooking time could be tested by dropping a little of the mixture into cold water. This is still the method used most. The varying degrees of hardness show whether the mixture will remain soft or become brittle when it cools.