Student's manual in household arts

294 JTOOr) AND COOKERY 1. Melt butter in kettle; add remaining ingredients except soda and boil without stirring to the crack stage. 2. Add soda, mix quickly and pour into buttered pans. 3. As it cools, fold the edges of the candy to the center of the plate. 4. When cool enough to handle, pull until almost white, then cut into sticks. Popcorn Balls. 1 C. molasses 1 T. vinegar 2 C. brown sugar 1 t. soda popcorn 1. Follow directions for molasses taffy. 2. Just before removing from the fire, stir in enough popcorn to thicken it. 3. Dip up the mixture by the spoonful and roll into balls as soon as it is cool enough to handle. Then roll these balls over and over in kernels of popcorn until no more will adhere to the balls. Note. — Shelled peanuts mixed with the popcorn make a delicious ' ' Cracker Jack. ' ' Panocha. 2 C. brown sugar 1 C. cream or milk 2 T. butter 1 t. vanilla ^ C. chopped nuts 1. Cook sugar and cream and butter to soft hall test. 2. Set sauce pan in a pan of cold water until cool enough so that you can hold your hand on the bottom of the sauce pan. 3. Stir until the candy begins to thicken, add nuts and stir until it begins to sugar. 4. Pour quickly on a buttered pan. 6. Cut in squares and cool. Stuffed Dates. 2 lbs. dates 2 oz. peanut butter I C. English walnut meats fondant 1. Separate and wash dates. 2. Dry on a clean towel. 3. Cut through one side of each date, lengthwise, and remove seeds. 4. Fill the cavity in one- third of the dates with peanut butter and one-third with chopped English walnuts. 5. Roll pieces of fondant the shape and size of the date seed, and place in the cavities of the remaining dates. 6. 'Put ^ C. granulated sugar in a paper bag. Drop in a few of the stuffed dates at a time and shake until coated with sugar. Uncooked Fondant. i C. cream 4 C. powdered sugar flavoring 1. Stir powdered sugar into the cream a spoonful at a time until thick enough to knead with the hands. 2. Work in .the hands until smooth. Then separate into three or four pieces. 3. Work a few drops of a different flavoring extract into each piece. ' 4. Shape some of the fondant into small balls and press half an English walnut kernel on each side. ' 5. Fill some seeded dates with fondant. 6. Mix shredded cocoanut with some of the fondant and form into balls. Note. — This makes a very good cream candy if. used at once. It dries out and becomes hard on standing. 1 . Visit a candy factory if possible. 2. What part of the work is done by girls and women? 3. How are they paid, by the hour or by piece work ? 4. Figure cost of one pound of home made candy, counting your time as of same value as girl in factory. 5. Compare with cost of same grade of factory made candy. 6. What is the glucose, that is used in candy factories so extensively? Is it harmful? References: Foods and Household Management, Kinne and Cooley, p. 167. Sugar as Food, Farmers' Bulletin, No. 535. Date. Name of Dish. Results. Remarks. INDEX INDEX Abbreviations, 3. Apple, Balced, 73. Apple Sauce, 172. Baking Powder, 206, 208. Batters, 194; Kinds of Batters, 194; Method of mixing, 196; Plain Muffins, 198; Graham MuflBns, 199; Rice Muffins, 199; Corn Cake, 200. Beef Cuts, 159; Composition of Lean Beef, 166. Baef Steaks, 163; Chuck, 163; Porterhouse, 164; Loin, Round, 165; Flank, Beef Pot Roast, 171. Beef Stew, 170. Beverages, 177; Tea, 177; Coffee, 180; Cocoa, 182; Hot Tea, Iced Tea, 184; Boiled Coffee, Cold Water Coffee, Filtered Coffee, 185; Iced Coffee, Cocoa, Chocolate, 186. Biscuits, Baking Powder, 216; Emergency or Drop, 217; Cheese, 218; Raised, 236. Buckwheat Cakes, 234.