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

Stir sugar and hot water over heat until the sugar is dissolved. Dip the finger in cold water and remove grains of sugar (which might otherwise cause fondant to crystalise) from sides of saucepan. Bring syrup to boiling point, neither stir nor shake the pan. Add the tartar and continue boiling until a little tried in cold water forms a soft ball. It may be necessary to wash off sugar grains several times during the boiling. When ready pour the syrup on to a plate slightly oiled. When cool enough at the edges to show a finger mark, work with a spatula from the edges to centre of dish. As the fondant becomes lumpy, work and knead it with the hands until it is of a smooth consistency. Pack in a glass jar, cover with oil paper, make airtight and leave for 24 hours. Add flavouring before using. Coffee Fondant. 2 cups sugar. Y% cup hot, very strong, clear coffee. Y% tsp. cream of tartar. Make as above. Fondant Candies. Melt fondant over hot water, stirring all the time, flavour and add chopped nuts, cherries and angelica. Pour into an oiled tin, leave for 12 hours, cut into small, neat pieces. Fondant Peppermints. Melt 1 cup fondant over hot water, flavour with oil of peppermint, drop from the tip of a teaspoon in small circles on to an oiled platter. When set remove carefully with a knife. Chocolate Creams. Flavour some fondant and make small fondant balls. Take each on the end of a skewer, dip into melted unsweetened chocolate. Remove carefully on to an oiled platter. Walnut Creams. Take pieces of well flavoured fondant the size of a filbert nut. Place half a shelled walnut into either side. Half may be coloured pink. Almonds, peanuts or pecan nuts may be used. EGGS Composition. Eggs contain much protein, mineral matter needed for building up bone and blood, fat and water. They contain much nourishment in a small bulk. An egg consists of the following parts: (1.) A porous shell which admits air and germs. It is these which cause an egg to decay. (2.) A tough membrane lines the shell. This is not eaten. (3.) The white, a clear, sticky substance which dissolves in cold water and hardens in boiling water. The white is three-fourths water, it is rich in a protein called albumin, which is enclosed in millions of cells. When an egg white is beaten the cells expand and hold the air, which lightens food and makes it more digestible. The white also contains sulphur. (4.) The skin which covers and holds the yolk together. (5.) The yolk, a thick semi-fluid rich in fat, protein and mineral matter. Half the yolk is water. (6.) Cords, which appear to attach the eggs to the shell and hold the parts together. (7.) The germ or embryo. Food Value. Eggs may be compared with meat as to nutritive value, nine eggs being about equal to 1 lb. beef, but eggs contain rather more fat and a little less protein than beef. Eggs are not a cheap food at 50c. a dozen. Since eggs contain no carbohydrates, they should be eaten with bread, cereals, or potatoes, as these foods supply the bulk which eggs lack. Effects of Cooking and Digestibility of Eggs. Eggs are easiest to digest raw or cooked soft in the shell. Eggs should be cooked at a low temperature, in the shell at 175° F., from 6 to 8 minutes, or 45 minutes if the yolk is to be solid. The long slow cooking makes the egg white mealy. Boiling or frying makes eggs tough and indigestible. Use of Eggs in Foods. (1.) They increase the nutritive value. (2.) They thicken liquids. ‘(3.) They lighten flour mixtures when air is beaten into them. Test for Fresh Eggs. In Shell. (1.) If placed in cold water they should sink. (2.) Place large end to the cheek, a warmth should be felt. (3.) They should not rattle. Out of shell there should be no unpleasant smell, the yolk should be a bright round yellow ball, the white should be clear and clinging to the yolk.