Domestic science, principles and application

Method. — Bake single crust of pastry, fill with sliced bananas, add salt and powdered sugar. Cover with whip- ped cream just before serving. Red raspberries may be used in place of bananas. 5. Cream Pie Method. — Make same as Custard Pie, substituting cream for milk and omitting the nutmeg. 6. Chocolate Pie Method. — Add K square of Baker's chocolate, after it is melted, to the rule for Cream Pie before baking. 7. Cocoanut Pie Method. — Add 3^ cup of freshly grated cocoanut to Cream Pie, before baking. LESSON 11 CARBOHYDRATES— SUGAR, CANDY Sugar is a sweet crystalline substance belonging to the Carbohydrate class of foods. It is soluble in cold water. How does it differ from starch ? Sources. — Sugar is obtained commercially from the sugar cane, sugar beets, and the sugar maple tree. Kinds. — The principal kinds of sugar are: — 1. Cane sugar, or sucrose, obtained from sugar cane, beets, and the sugar maple tree. 2. Grape sugar, or glucose, found in grapes, in dried fruits, like raisins and dates, and in honey. Commercial glucose is made from corn starch by boiling with an acid. Glucose is not as sweet as cane sugar. Honey is a natural sirup made up chiefly of a mixture of sugars and water. 3. Milk sugar, or lactose, obtained from milk. Sugar Cane. — Sugar cane is a tropical plant similar to corn and grows to a height of from 8 to 15 feet. The stalk is spongy like corn and is filled with sweet sap. When ripe the cane is stripped of leaves and tops and is cut and taken to the mill. Sugar Beets. — Sugar beets are profitably grown in many states. About half of the world's supply of sugar is made from beets. There is no difference between beet and cane sugars. Manufacture of Sugar. — The sweet juice is extracted by crushing the cane or beets between rollers. The juice is purified and then evaporated down to a sirup by heating in vacuum pans. The sugar crystallizes out from the (238) SUGAR, CANDY 239 sirup and is removed by centrifugal means. What does not crystallize remains as molasses. Molasses from sugar beets is not used for the table; no way has been found to purify it. Brown sugar is raw, unrefined sugar. In certain methods of manufacture, it is redissolved, passed through filters of lamp black to remove the color, and then recrys- tallized. Forms of Sugar. — The crystals: of sugar as separated from the sirup and dried form granulated sugar. When the thick sirup is run into molds, it hardens and forms loaf sugar, which may be sawed into cubes. The broken pieces ground fine become powdered sugar. Food Value of Sugar. — Sugar in moderate amounts has the same food value that starch has, but is in an easier form for digestion. For this reason it is of value to persons who have difficulty in digesting starch. It is very good in times of great exertion or labor, when the body demands an immediate supply of energy. If taken in excess or between meals it is very apt to cause indigestion or to spoil the appetite for nutritious foods that are needed. Candy. — Candy is a useful food when eaten at the proper time, at the close of a meal. Homemade candy is cheaper and purer than that bought in many stores. Impure sugar and unwholesome coloring matter are too often used in the manufacture of candies.