Domestic science (Johnson, for schools and homes)

White Fondant: 2 1-2 lbs. sugar, 1-4 teaspoonful cream tartar, 1 1-2 cups hot water. Boil the ingredients all together, until it makes a soft ball when tried in cold water. Turn out on a large platter, and, when cool, work it with a COOKING 35 spatula and the hands, until creamy. Divide into portions, and flavor to taste. Shape into chocolate creams, etc. Lesson 10. Water is found in nature as a solid (ice and snow), as a liquid, and as a gas (steam). Water freezes at 32 degrees, and boils at 212 degrees, Fahr. About three-fifths of the human body is composed of water. It follows then, that a large amount of water should be taken into the system to keep this proportion intact, as much water is carried oflF through the natural channels, the lungs, the skin, and the kidneys, each day. More or less water is contained in every food substance, no matter how dry it appears; while many fruits and vegetables contain a very large proportion of water. The dryer our food, the more exercise we take, the more water we need to drink. Pure water is composed of oxygen and hydrogen; but all natural water has taken up mineral and gaseous substances. Water for drinking and cooking should be free from harmful substances; it should, also, be freshly drawn. Water which has been standing in the pipes between the faucet and the street over night, should be drawn oflF before any is taken for use. Water from the hot water faucet should not be used for cooking, because impuri- ties collect in the boiler, which makes it unfit for use. Figure 10 is a group of bacteria from impure water, highly magnified. Unclean water is dangerous, as dust is dangerous; for we do not know just what disease germs ere hidden in it. Water from springs, wells, and streams, in cities and towns, is apt to become contaminated by sewage, and thus create the most malignant diseases. Water may be purified by 36 DOiMESTIC SCIENCE boiling; but, after boiling, it should be kept carefully covered from dust. Water is the natural beverage; but custom has given us several other beverages, more or less artificial. Tea is a beverage. It consists of the leaves of a plant produced in China, Japan, and India. Tea contains two principles that act upon the body. One, theine, stimulates the nervous system; the other, tannin, is injurious to the delicate lining of the stomach. Boiling tea, or steeping it long, extracts the tannin. Making Tea: To make strong tea, allow one tea- spoonful of tea to each cup of boiling water. Scald the teapot with boiling water; put in the tea and pour on the boiling water. Place the teapot where the tea will keep hot, but not boil, and let it stand for five minutes. Strain, and serve at once. Do not use a tin teapot, because of the tannin in the tea. Coffee. The coflFee tree is a native of Abyssinia, but is now grown in all tropical countries. Java coflFee is con- sidered best. The Mocha and Java blend, consisting of one part Mocha and two parts Java, seems best suited to the average taste. The coflFee berries are browned to a dark chestnut color, and ground; the ground coflFee is then ready for use. The aroma of the coflFee is best retained by brown- ing, at one time, only sufficient coflFee for the following meal; grinding it and placing it immediately in the coflFee- pot and over the fire.