These thermometers are for use in making candies, boiling
sirups, and the like. The thermometer should not be too near
the bottom or the sides of the kettle, nor yet should it be at
the point where Ijoiling is most violent. Some of the tempera*
tures at which boiling simps should be removed from the hrc
to make dilTerent kinds of candies, as well as other iLseful in-
formation as to temperature, are given in Table II.
A candy-making tliermorneter may be tested for accuracy
as follows: First find the boiling |>oint for any altitude from
Table I (thus at. 2,tMX) feet elevation the avenige temperature is
208'* F. or OS"' il); then hold the thermometer with its bulb well
inmiersed in a dish of Ijriskly boiling ptire water, and read the
highest temperatmc reached. If this differs from that found in
the table, the thermometer is too high or too low by this dif-
ference.
Oven thermmmters.
Various kinds of thermometers are tised for reading oven
temperatures. One kind is placed in the oven door and has a
dial with a hand for indicating the teoiperatures. These ther-
mometers may not indicate the true temperature of the oven
because the door never Ijecomes as hot as the remainder of the
^m
134 A AfANUAL OF HOME-MAKINO
i
oven, and often takes much longer in heating uj). However
since temperatures sornetiirips neeti not he known more accu
rately than witliin 10 or 20 dei^rties, sueh thermometers are \ise-
ful and are more convenient than those wiiich have to be hung
inside the oven. One kind of tliermomcter which reads up to
550"* F., is made to screw into a special opening in the range*
It may be hung inside the oven, but in thLs case the door must be
opened or a window provided m order to read it.
Tests for ihermometers,
Househokl thermometers from reliable makers are usually
correct to witliin 1 or 2 degrees at room temperature and below,
although sometimes tliey are several degrees in error*
Any thermometer which has 32° F, or 0° C. on its scale may be
easily testetl at this point by scraping a tumbler full of clear ice,
saturating this with ice-cold, pure water, and placing thr ther-
mometer bulb in this mixture until it reads as low as it will
go. Clean snow saturated with water may also be used, but
if the snow is left drj^ it may be much colder than 32^ F. If the
thermometer tested mads 32° F. or 0^ C, it is correct at thb
point. If higher or lower than this, it is too high or too low by
the amount of the difTerence observed. Such a test is reliable
to a tenth of a degree if earefully made, _
Page 75
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
These thermometers are for use in making candies, boiling
sirups, and the like. The thermometer should not be too near
the bottom or the sides of the kettle, nor yet should it be at
the point where Ijoiling is most violent. Some of the tempera*
tures at which boiling simps should be removed from the hrc
to make dilTerent kinds of candies, as well as other iLseful in-
formation as to temperature, are given in Table II.
A candy-making tliermorneter may be tested for accuracy
as follows: First find the boiling |>oint for any altitude from
Table I (thus at. 2,tMX) feet elevation the avenige temperature is
208'* F. or OS"' il); then hold the thermometer with its bulb well
inmiersed in a dish of Ijriskly boiling ptire water, and read the
highest temperatmc reached. If this differs from that found in
the table, the thermometer is too high or too low by this dif-
ference.
Oven thermmmters.
Various kinds of thermometers are tised for reading oven
temperatures. One kind is placed in the oven door and has a
dial with a hand for indicating the teoiperatures. These ther-
mometers may not indicate the true temperature of the oven
because the door never Ijecomes as hot as the remainder of the
^m
134 A AfANUAL OF HOME-MAKINO
i
oven, and often takes much longer in heating uj). However
since temperatures sornetiirips neeti not he known more accu
rately than witliin 10 or 20 dei^rties, sueh thermometers are \ise-
ful and are more convenient than those wiiich have to be hung
inside the oven. One kind of tliermomcter which reads up to
550"* F., is made to screw into a special opening in the range*
It may be hung inside the oven, but in thLs case the door must be
opened or a window provided m order to read it.
Tests for ihermometers,
Househokl thermometers from reliable makers are usually
correct to witliin 1 or 2 degrees at room temperature and below,
although sometimes tliey are several degrees in error*
Any thermometer which has 32° F, or 0° C. on its scale may be
easily testetl at this point by scraping a tumbler full of clear ice,
saturating this with ice-cold, pure water, and placing thr ther-
mometer bulb in this mixture until it reads as low as it will
go. Clean snow saturated with water may also be used, but
if the snow is left drj^ it may be much colder than 32^ F. If the
thermometer tested mads 32° F. or 0^ C, it is correct at thb
point. If higher or lower than this, it is too high or too low by
the amount of the difTerence observed. Such a test is reliable
to a tenth of a degree if earefully made, _