Here are two aged and shabby vintage cookbook pages that include images of a woman testing the temperature of heated sugar, a food scale set out with a marble board and candy-making tools, and a young lady in a blue and white plaid bonnet and apron carrying a basket filled with groceries. The pages also include instructions and tips for how to cook sugar for home-made candy. 
I scanned the original pages from a small advertising booklet titled Franklin Sugar Candy Book.
Click on images to enlarge.
Sharon Wyper says
December 23, 2016 at 10:08 amThese Franklin Sugar pages are just delightful, and the advice is still good, as I can attest from recent batches of Christmas fudge-cooking. Thank you so much for showing us the charm and sincerity of by-gone women. I know it is a lot of work to find and process the graphics that you post here.
Patricia says
December 23, 2016 at 10:21 amWhat would we do without ye? Thanks so so much! Love these sugar images.
Ros Dunstall says
December 23, 2016 at 9:10 pmLove the Sugar pages………….the book must be quite old and I guess very interesting
Merry Christmas and thanks for sharing your treasures
Julie J says
December 24, 2016 at 4:36 pmI’m delighted to know you all like this one! 🙂
Sharon, several of my family members and I enjoy baking but not one of us make fudge. I bet your homemade fudge is a big hit!
Patricia. you’re welcome. I appreciate the feedback.
Ros, the book is an antique, from the early 1900s, and it is very interesting, even though it’s only a small booklet and there are not many pages in it.
Sharon Wyper says
December 24, 2016 at 6:24 pmFudge is sometimes a big hit, sometimes not. It is a tricky process, and the exact temperature to which it is cooked is key to the texture of the finished product. Properly cooked fudge turns out creamy and smooth after only a few minutes of beating with a wooden spoon. Cooked too little, it is a stubborn sticky mess, cooked too much it becomes clunky shards. (We have a great Christmas story of my uncle dropping a platter of his fudge, breaking the platter but not the fudge.) Testing and judging the fudge by dripping the syrup into cold water until it forms a “soft ball” is pretty much my sole claim to cooking fame in this family. 🙂 The old Franklin Sugar pamphlet tells all you need to know! Plus sweet illustrations of a by-gone era.
Julie J says
December 25, 2016 at 7:16 amThat is interesting, Sharon. Making good fudge sounds tricky. 🙂