Girl's home manual of cookery, home management, home nursing and laundry

-age should not be given highly sweetened food, as it spoils the appetite for other foods, and they are better brought up to eat porridge without sugar. A child taking two quarts of milk a day gets in it three ounces of milk sugar. The amount of sugar that can be eaten without causing discomfort depends on the activity of a person. An adult can make use of about four ounces a day. Anyone working hard out of doors can take more. More sugar is needed in cold than hot weather. Large quantities of highly sweetened food are apt to ferment and cause pain in the stomach and intestines. CANDIES Plain Fudge. 2 cups brown sugar. Y% cup milk. 1 tbsp. butter. 1 tsp. vanilla or other flavouring. Melt butter in an enamel saucepan, add sugar and milk, stir until the mixture boils. Boil without stirring until when tried in cold water a soft ball is formed. This takes about twelve minutes boiling. Remove from fire, add flavouring and beat until mixture begins to thicken, then pour at once on a greased tin. When cool mark in squares. Variations of Fudge. Chocolate. 1 oz. chocolate (unsweetened) may be cut up and added with the sugar. It melts as the mixture heats. Nut. 1% cup shelled, skinned and chopped almonds or peanuts may be added with the vanilla whilst beating. Raisin Fudge. cups granulated sugar. 1 tbsp. butter. ¥% cup milk. f.g. cream of tartar (add with sugar). 1 tsp. lemon flavouring or a little nutmeg. 14 cup stoned raisins (add when beating). Make as for plain fudge. Cocoanut Fudge. Use white sugar instead of brown, with 34 cup milk and 4% cup cocoanut. Make as for plain fudge. Add cocoanut with flavouring whilst beating. Pulled Candy. 2 cups granulated sugar. Y% tsp. cream of tartar. 2 tsp. butter. Y% cup hot water. 1 tsp. vinegar 1 tsp. flavouring. Melt butter in saucepan, add sugar, vinegar, tartar and hot water, stir until sugar is dissolved. Boil without stirring until when tried in cold water it is hard and brittle. Pour at once on to a greased dish. As the mixture cools fold the sides to the centre. When it is cool enough to handle add flavouring and pull until the mixture is white and glossy. Twist into sticks, twist and cut off small pieces with clean scissors. Wrap each in greased paper. Peanut Brittle. 2 cups granulated sugar. 1 cup shelled peanuts. Y% tsp. salt. Remove skins from peanuts, roll or chop peanuts and add salt to them. Heat sugar in a saucepan or frying pan, stirring until all is melted. Then add nuts and pour at once on to a greased tin. Mark in squares. Divinity Fudge. 2 cups granulated sugar. 1 egg white. % cup maple syrup. 14 cup chopped walnuts. 1 cup water. 1 tsp. vanilla. Boil sugar, syrup and water together until a little dropped in cold water forms a soft ball. Pour the mixture slowly on to a stiffly beaten egg white, beating all the time. Keep a little of the mixture to mix with nut meat, then add to the remainder and beat until firm. Add vanilla. Pour into a buttered pan Mark in squares. Peppermint Creams. 1% cup cold water. 1 cup cream of tartar. 1 cup sugar. 4 drops oil of peppermint. Stir sugar and water over heat until sugar is dissolved. When boiling add a few grains of cream of tartar. Boil without stirring until a long thread hangs from a spoon dipped into it. Remove from fire, add peppermint, beat until it begins to thicken. Drop from the end of a teaspoon on to a slightly oiled platter. Before beating, these may be colored with spinach green or cochineal. SUGARS 35 Fondant. For Candies and Cake Icing. 2 cups sugar. Y% cup hot water. Y% tsp. cream of tartar.