A text-book of cooking

(6) Soft ball, — when dropped into cold water, the syrup forms a soft ball if rolled between the fingers (236° F.). (c) Hard ball, — when dropped into cold water, the syrup forms a firm ball (252° F.). (d) Crack, — when dropped into cold water, the syrup becomes brittle (270° F.). (e) Hard crack, — when dropped into cold water, the syrup becomes very hard and brittle (293° F.). (/) Caramel, — when sugar (without addition of water) liquefies when hot and becomes very hard and brittle when cold (310° F.). FUDGE 2 cupfuls sugar 2 ounces chocolate 1 cupful water 2 tablespoonfuls butter £ cupful corn syrup 1 teaspoonful vanilla Mix the sugar with the water. Add the chocolate and syrup. Boil gently to a "soft ball" stage. Just before removing from the fire, add the butter ; then beat the mixture until it thickens. Add the vanilla, and pour into a buttered pan. Cut into squares ; when cool the fudge is ready for serving. PANOCHA 2 cupfuls light brown sugar | teaspoonful cream of tartar \ cupful milk 2 tablespoonfuls butter J pound nuts Mix the sugar with the milk. Add the cream of tartar, and boil gently to a " soft ball " stage. Just before removing from the fire, add the butter. Beat until the mixture 1 These temperatures apply to syrups made from cane sugar. The addition of glucose to cane sugar lowers the temperatures of the syrups at the various stages. See footnote, page 357, regarding the use of the Fahrenheit scale of temperature. CHRISTMAS CANDY thickens. Add nuts that have been cut into pieces ; pour into a buttered pan; cut into squares. When cool, the Panocha is ready for serving. SOUR CREAM CANDY 2 cupfuls brown sugar J cupful sour milk and J cupful sour cream or 2 tablespoonfuls butter 1 teaspoonful vanilla Mix the sugar with the sour cream, or milk. Cook to the " soft ball " stage. Proceed as in Fudge. BUTTERSCOTCH 3 cupfuls light brown sugar J cupful vinegar or J cupful butter Juice of 1 lemon J cupful water Mix the sugar and liquids thoroughly. Boil gently to the " crack " stage. Add the butter. Pour into buttered pans. When almost cool, cut into squares with a chopping knife. Break into pieces when cold. Explain the use of corn syrup, cream of tartar, sour milk, and vinegar in these candies. In Fudge, why is the butter added just before removing the candy from the fire ? See Digestion of Pastry, p. 254. Why are not the nuts cooked in the Panocha mixture ? Why is butter added to Panocha if milk is substituted for cream ? If m a thermometer is used for testing syrups, what precaution should be taken against breaking ? CARBOHYDRATE. 100SC Fig. 77. — Composition of granulated sugar. From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of granulated (see Fig. 77), powdered, coffee, brown, and maple sugars. What is the price per pound of each ? How many cupfuls in a pound of coffee sugar ? Of brown sugar ? Considering the percentage of carbohydrates, and the price per pound of granulated and brown sugar, which is the cheaper ? Tabulate the percentage composition of honey, of molasses, and of maple syrup. How much fudge, by weight, does 1 pound of sugar make ? What is the cost per pound of home-made fudge ? PART II AND THE CALCULATION OF THE FOOD VALUE OF MEALS ^ i CHAPTER I Menu Making