Student's manual in household arts

For loaf sugar, the syrup is then poured into moulds and allowed to crystalize, after this the sticks are cut into cubes by machinery. If granulated sugar is wanted, the syrup is poured into a centifrugal machine which whirls it around and around until the crystals of sugar are separated from the syrup. Either the loaf sugar or the granulated sugar may be ground very fine and sold as powdered sugar. Molasses is a sweet, sticky, dark colored liquid which is separated from raw sugar during the crystallization process. This too is refined- to produce different grades of syrup. Candy as a Food. Candy is a useful article of food if it be eaten at the right time and in proper quantities. It should, be taken as any other food would be, at meal time and in small amounts. . Candy Making. A sugar thermometer is a great help jn the making of candies, but a little experience with a few simple tests, will enable Anyone to tell when the candy reaches the desired temperature. Boiled Sugar Tests. 1. The blow 230° 2. The feather 232° Twist a broom straw into a loop at one end and dip it into the syrup. A film will form across the loop. Blow against this film; if it stretches out into a bubble, the blow stage has been reached. At the feather stage, the film will break and stand out from the loop with fine feathery edges. 3. Soft ball 238° 4. Hard ball 248° Hold a teaspoon in a cup of ice water and drop a little syrup into the spoon. At the soft hall stage, this will form into a soft, elastic ball that will just hold its shape when held lightly between the fingers. At this stage a fine thread of sugar, at least three or four inches long, will fly from the end of the spoon like a cobweb. This is the threading test. At the hard ball stage, the ball will not be easily pressed out of shape. Hold the ball under the ice water while making the soft ball and hard ball tests. 5. Crack 300° At this stage, the syrup will harden in ice water so that it will break off brittle when struck a sharp blow. ^ 6. Caramel 350° "When sugar begins to caramelize, it changes to a yellow color. Care must be taken not to let the syrup burn. Hints on Candy Making. (1) Granite or aluminum kettles and wooden spoons are best for candy making. (2) Get everything ready to receive the cooked candy before starting to work. Sometimes a moment's delay at a critical point will ruin a whole batch of candy. Grease pans, get out waxed paper, shell and chop nuts, separate whites and yolks of eggs, if eggs are to be used, etc., etc. (3) If you wish candy to be fine grained or not to grain at all, do not stir it after it begins to boU. (4) A small amount of acid, as vinegar, lemon juice or cream of tartar, cooked with the sugar, will help to keep it from graining. (5) When pulling candy, do not put anything on the hands to keep the candy from sticking. Keep the hands as cool as possible and pull with the tips of the fingers. Peanut Brittle. 1 C. granulated sugar ^ C. chopped peanuts 1. Heat the sugar in a granite pan until it is melted, stirring constantly. Be careful not to burn it. This is called caramelized sugar. 2. When sugar is melted add the chopped nuts and pour quickly onto a greased tin. 3. Mark into squares when slightly cool. Note. — One cup of peanuts in the shell will make one-third cup of shelled peanuts. English walnuts may he used instead of peanuts. One pound of walnuts in the shell will make 1-^ C. to 1^ G. walnut meats. Butter Scotch. 2 C. brown sugar 4 T. butter 1 C.Karo syrup 3 T. vinegar 4 T. water 1. Mix ingredients in saucepan. 2. Stir until it boils, and then cook without stirring to the crack stage. 3. Pour into greased pan. 4. Cut into squares when cool. Molasses Taflfy. 2 C, brown- sugar 2 T. vinegar 1 C. molasses 2 T. butter 1 t. soda