Domestic science (Clark, Cornell home economics)

3. Preparation for making cake. 4. Discussion of recipe. 5. Practice. 6. Baking-tests. 7. Dish-washing. SUGAR AND CANDY Lesson XTV Sugar cane was known in China 2000 years before it was used in Europe. Classification. Sugar is very popular as a food. SUGAR AND CANDY 233 English people use the most, although the consumption of sugar is increasing in all countries. Sugar was first manufactured from sugar cane. It is found in the juice of plants. Varieties of sugar are cane sugar, grape sugar, fruit sugar, milk sugar. Sugars are carbohydrates and contain carbon, hydrogen and oxygen. Grape sugar is found in grapes and other fruits. Cane sugar is found in juice of sugar cane, beets, carrots and other plants. Pure cane sugar consists of a mass of white crystals and dissolves easily in about one half of its weight of cold water; and in still less of hot water. It is about 2^ times as sweet as grape sugar. Milk sugar is found in milk. This sugar is the most digestible sugar for little children, as it does not ferment. Food Value.' Sugar is almost an equivalent of starch that has been digested or made ready for the blood. A potato, like all starchy foods, must be turned into sugar by digestive juices before it can be absorbed by the system. Digestion of Sugar. Sugar is changed into simple sugars by ferments, but the change is not so great as in the case of starch. Sugar as a Food. The office of sugar in the blood is to produce heat and energy. It is a good substitute for starchy foods, as it digests more easily and with less force. It has been found by Italian investigators that sugar taken in small quantities as food lessens fatigue and increases working power. Taken in solid form, chocolate is recommended for the same purpose. In the Franco-Prussian War, German soldiers that were fed on sugar did not become so fatigued and were better nourished than those that had no sugar in their food and drink. It is of great value in cold climates when food containing starch cannot be kept; it is of even greater value in warm countries where very little fat is eaten. Sugar is fattening and when it is taken in excess it may be changed into fat and stored as reserve material. Sugar offers the best flavors for food — one reason why it is used. Candy Recipes — Molasses Candy. 1 c. molasses, 3 c. sugar, 1 c. boiliog water, 3 tbsp. vinegar, i tsp. cream of tartar, i c. melted butter and ^ tsp. soda. Place molasses, sugar, water and vinegar in a kettle; as soon as the mixture boils, add cream of tartar. Boil until it has become brittle. Stir constantly the latter part of time it cooks. When nearly done, add soda and butter. Pour into a buttered pan when nearly hard, and pull. While pulling add 1 tsp. vanilla, J tsp. lemon extract. Ice Cream Candy. 3 c. sugar, J tsp. cream of tartar, i c. boiling water, and i tbsp. vinegar. Boil all together without stirring, until the mixture is brittle. Try in cold water until it is brittle. Turn on a buttered platter to cool; as edges get cool, turn toward the center, and when cool enough puU until white and glossy. It may be flavored while pulling. Cut into small sticks. Butter Scotch. 1 c. sugar, { c. molasses, i c. butter, 1 tbsp. vinegar, and 2 tbsp. boiling water. Boil all until the mixture is brittle when tried in cold water. Pour into a well buttered dish. When slightly cool mark with a sharp knife into squares. SUGAR AND CANDY 235