Chocolate Caramels. 2^ tbsp. butter, 2 c. molasses, 1 c. brown sugar, ^ c. mUk, 3 squares chocolate, and 1 tsp. vanilla✪ Chocolate Caramels. Place butter in kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved. When mixture boils add chocolate, stirring until chocolate is melted. Boil until, when tried in cold water, a ball will form in the fingers. Add flavoring just after taking from the fire. Turn into a buttered dish and mark in small squares. Nuts may be added if desired. Take 1 lb. English wal- nuts, break in pieces and blanch, and chop i lb. of al- monds. Peppermints. IJ c. sugar, J c. boiling water and 6 drops oil of peppermint✪ Peppermints. Place sugar and water in a granite saucepan, and stir imtil sugar is dissolved. Boil 10 m. Take from fire, add the peppermint and beat until thick, drop from tbsp. on slightly buttered paper. White Fondant. 2i lbs. sugar, 1^ c. hot water, I tsp. cream of tartar✪ White Fondant. Place ingredients in a smooth granite saucepan. Heat gradually to boiling-point. Do not stir. Try, in cold water, when a soft ball will form. After it boils a few minutes, sugar will stick to side of kettle. Remove this with hand dipped in cold water. Pour slowly on a slightly oiled marble slab. Let it stand a few minutes to cool. Scrape fondant with knife to one end of slab, and work with a wooden knife until creamy and white. When it lumps, knead with the hands until perfectly smooth. Place in a bowl covered with oiled paper, so that a crust will not form on top, and let it stand 24 hrs. To make bonbons, shape fondant into small balls. 236 DOMESTIC SCIENCE For cocoanut, work as much shredded cocoanut as possible into a small piece of fondant. For nut centers, place nut meats in center of fon- dant, using just enough to cover. Candied cherries may be used in the same way. Cream Mints. Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, cloves, etc. Drop from spoon on oiled paper. ITotes The candy recipes may be given just before Christ- mas. Choose from variety of recipes given, two kinds of candy. Half of the class may make one kind, half the other. Recipes may be copied by the girls for home use. Order of Lesson 1. History. 2. Variety. 3. Composition. 4. Food value. 5. Recipes. 6. Wash dishes. 7. Discussion. CHEESE SOUFFLE Lesson XV The word souffle means something light, foamy, or puffed up. Cheese souffl6 has somewhat of the con- sistency of foamy omelet. In cheese souffle, fondu, or any simple dish containing cheese, caution must be used in regard to the temperature. High tempera- CHEESE SOUFFLE 237 ture makes cheese leathery and stringy. Cheese soufBe is made light by the use of whites of eggs alone. For that reason it must be baked in a moderate oven so that the air bubbles will not expand so rapidly as to break. They must expand slowly and evenly, expanding the. mixture in doing so. The oven door must not be jarred during the baking. One must avoid anything that will break the bubbles of air and cause the mixture to fall. Articles made light by egg alone are very delicate and in both cooking and baking caution should be used. Cheese souffle should be used with starchy foods to make up for the deficiency of starch in cheese. Cheese is a concentrated food but hard to digest because it is rich in fat, and compact. Cheese SouflBl^ — Home Recipe. 2 tbsp. butter, 1 h. tbsp. flour, ^ c. milk, ^ tsp. salt, spk. pepper, 3 eggs, 1 c. grated cheese✪ Cheese Souffle. School Recipe. 2 1. tsp. flour, 2 1. tsp. butter, 2 tbsp. mUk, 1 tbsp. grated or chopped cheese, i egg yolk and white separated, ^ s.s. salt, spk. pepper.

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Chocolate Caramels. 2^ tbsp. butter, 2 c. molasses, 1 c. brown sugar, ^ c. mUk, 3 squares chocolate, and 1 tsp. vanilla. Place butter in kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved. When mixture boils add chocolate, stirring until chocolate is melted. Boil until, when tried in cold water, a ball will form in the fingers. Add flavoring just after taking from the fire. Turn into a buttered dish and mark in small squares. Nuts may be added if desired. Take 1 lb. English wal- nuts, break in pieces and blanch, and chop i lb. of al- monds. Peppermints. IJ c. sugar, J c. boiling water and 6 drops oil of peppermint. Place sugar and water in a granite saucepan, and stir imtil sugar is dissolved. Boil 10 m. Take from fire, add the peppermint and beat until thick, drop from tbsp. on slightly buttered paper. White Fondant. 2i lbs. sugar, 1^ c. hot water, I tsp. cream of tartar. Place ingredients in a smooth granite saucepan. Heat gradually to boiling-point. Do not stir. Try, in cold water, when a soft ball will form. After it boils a few minutes, sugar will stick to side of kettle. Remove this with hand dipped in cold water. Pour slowly on a slightly oiled marble slab. Let it stand a few minutes to cool. Scrape fondant with knife to one end of slab, and work with a wooden knife until creamy and white. When it lumps, knead with the hands until perfectly smooth. Place in a bowl covered with oiled paper, so that a crust will not form on top, and let it stand 24 hrs. To make bonbons, shape fondant into small balls. 236 DOMESTIC SCIENCE For cocoanut, work as much shredded cocoanut as possible into a small piece of fondant. For nut centers, place nut meats in center of fon- dant, using just enough to cover. Candied cherries may be used in the same way. Cream Mints. Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, cloves, etc. Drop from spoon on oiled paper. ITotes The candy recipes may be given just before Christ- mas. Choose from variety of recipes given, two kinds of candy. Half of the class may make one kind, half the other. Recipes may be copied by the girls for home use. Order of Lesson 1. History. 2. Variety. 3. Composition. 4. Food value. 5. Recipes. 6. Wash dishes. 7. Discussion. CHEESE SOUFFLE Lesson XV The word souffle means something light, foamy, or puffed up. Cheese souffl6 has somewhat of the con- sistency of foamy omelet. In cheese souffle, fondu, or any simple dish containing cheese, caution must be used in regard to the temperature. High tempera- CHEESE SOUFFLE 237 ture makes cheese leathery and stringy. Cheese soufBe is made light by the use of whites of eggs alone. For that reason it must be baked in a moderate oven so that the air bubbles will not expand so rapidly as to break. They must expand slowly and evenly, expanding the. mixture in doing so. The oven door must not be jarred during the baking. One must avoid anything that will break the bubbles of air and cause the mixture to fall. Articles made light by egg alone are very delicate and in both cooking and baking caution should be used. Cheese souffle should be used with starchy foods to make up for the deficiency of starch in cheese. Cheese is a concentrated food but hard to digest because it is rich in fat, and compact. Cheese SouflBl^ — Home Recipe. 2 tbsp. butter, 1 h. tbsp. flour, ^ c. milk, ^ tsp. salt, spk. pepper, 3 eggs, 1 c. grated cheese. School Recipe. 2 1. tsp. flour, 2 1. tsp. butter, 2 tbsp. mUk, 1 tbsp. grated or chopped cheese, i egg yolk and white separated, ^ s.s. salt, spk. pepper.

Domestic science (Clark, Cornell home economics)