in Fondant. J. Home Econ. 11: 65 (1919).
Daniels, A. L., and Troxell, M. The Influence of Glucose on the Cooking Tem-
peratures of Candy Sirups. J. Home Econ. 6: 457 (1914).
Daniels, A. L. The Influence of Glucose on the Cooking Temperatures of Candy
Sirups. J. Home Econ. 6: 482 (1914).
Duryea, C. B. Industrial Maltose. Ind. Eng. Chem. 6: 419 (1914).
Frandsen, J. H., Rovner, J. W., and Luithly, J. Sugar Saving Substitutes in Ice
Cream. J. Dairy Sci., 2: 32 (1919).
Freundlich, H. The Elements of Colloidal Chemistry. Methuen & Co. and E. P.
Dutton & Co. (1925).
Graber, H. T. The Standardization of the Rare Sugars. Ind. Eng. Chem. 13: 687
(1921).
Gray, G., and McMullen, G. Temperatures for Candies and Frosting Sirups at
High Altitudes Above Sea Level. J. Home Econ. 15: 119 (1923).
Greenleaf, F. M. As Beta-Lactose Milk Sugar Becomes a Food. Food Ind. 5 :
304 (1933).
Glllis, J. Le Systeme: Maltose Eau. Recueil des travaux chimlques des Pays-Bas
43: 135 (1924).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. University of
Chicago Press (1933).
Haworth, W. N. The Molecular Structure of Carbohydrates. Chem. and Ind.
54: 859 (1935).
Herrlngton, B. L. Some Physico-Chemlcal Properties of Lactose. VI. The
Solubility of Lactose In Salt Solutions; the Isolation of a Compound of Lactose
and Calcium Chloride. J. Dairy Sci. 17: 805 (1934).
Hudson, C. S. Further Studies on the Forms of Milk Sugar. J. Am. Chemical
Soc. 30: 1767 (1908).
Hudson, C. S. American Sources of Supply for the Various Sugars. Ind. Eng.
Chem. 10: 176 (1918).
Hunziker, O. F., and Nissen, B. H. Lactose Solubility and Lactose Crystal Forma-
tion. J. Dairy Sci. 9: 517 (1926).
Jackson, R. F., Sllsbee, C. G., and Proffitt, M. J. The Preparation of Levulose.
Bureau of Standards Scientific Papers, No. 519 (1926), or Vol. 20: 587 (1926).
Jordan, S. Chemistry and Confectionery. Ind. Eng. Chem. 16: 336 (1924).
Jordan, S. Commercial Invert Sugar, Its Manufacture and Uses. Ind. Eng. Chem.
16: 307 (1924).
Kucharenko, I. A., and RosvoskI, Z. B. Influence of Caramel on Velocity of Crys-
tallization. Planter and Sugar Manufacturing 75: 130 (1925). Abstracted In
Chem. Abstracts 19: 3611 (1925).
Leighton, A., and Peters, P. N. Factors Influencing Crystallization of Lactose.
Ice Cream Trade J. 19: No. 10, 68a (1923).
MacKenzIe, J. E. Sugars and Their Simple Derivatives. Gurney and Jackson,
London (1923).
Mathews, A. P. Physiological Chemistry. Wm. Wood & Co. (1930).
National Research Council. International Critical Tables of Numerical Data,
Physics, Chemistry, and Technology. McGraw-Hill Book Co. (1926).
Paine, H. S. Constructive Chemistry In Relation to Confectionery Manufacture.
Ind. Eng. Chem. 16: 513 (1924).
Paine, H. S., Brickner, V., and Hamilton, J. Means for Preventing "Explosive"
or Bursting Fermentation of Chocolate-Coated Fondant Candy. Ind. Eng.
Chem. 19: 358 (1927).
Perkin, W. H., and Kipping, F. S. Organic Chemistry. "The Sugars." J. B.
LIppincott Co.
70 SUGAR COOKERY
Phillips, E. F, Overcoming Difficulties in the Use of Honey. Food Ind. 7: 61
(1935).
Porst, C. E. G., and Nichols, V. S. Manufacture of Chemically Pure Dextrose.
Page 57
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
in Fondant. J. Home Econ. 11: 65 (1919).
Daniels, A. L., and Troxell, M. The Influence of Glucose on the Cooking Tem-
peratures of Candy Sirups. J. Home Econ. 6: 457 (1914).
Daniels, A. L. The Influence of Glucose on the Cooking Temperatures of Candy
Sirups. J. Home Econ. 6: 482 (1914).
Duryea, C. B. Industrial Maltose. Ind. Eng. Chem. 6: 419 (1914).
Frandsen, J. H., Rovner, J. W., and Luithly, J. Sugar Saving Substitutes in Ice
Cream. J. Dairy Sci., 2: 32 (1919).
Freundlich, H. The Elements of Colloidal Chemistry. Methuen & Co. and E. P.
Dutton & Co. (1925).
Graber, H. T. The Standardization of the Rare Sugars. Ind. Eng. Chem. 13: 687
(1921).
Gray, G., and McMullen, G. Temperatures for Candies and Frosting Sirups at
High Altitudes Above Sea Level. J. Home Econ. 15: 119 (1923).
Greenleaf, F. M. As Beta-Lactose Milk Sugar Becomes a Food. Food Ind. 5 :
304 (1933).
Glllis, J. Le Systeme: Maltose Eau. Recueil des travaux chimlques des Pays-Bas
43: 135 (1924).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. University of
Chicago Press (1933).
Haworth, W. N. The Molecular Structure of Carbohydrates. Chem. and Ind.
54: 859 (1935).
Herrlngton, B. L. Some Physico-Chemlcal Properties of Lactose. VI. The
Solubility of Lactose In Salt Solutions; the Isolation of a Compound of Lactose
and Calcium Chloride. J. Dairy Sci. 17: 805 (1934).
Hudson, C. S. Further Studies on the Forms of Milk Sugar. J. Am. Chemical
Soc. 30: 1767 (1908).
Hudson, C. S. American Sources of Supply for the Various Sugars. Ind. Eng.
Chem. 10: 176 (1918).
Hunziker, O. F., and Nissen, B. H. Lactose Solubility and Lactose Crystal Forma-
tion. J. Dairy Sci. 9: 517 (1926).
Jackson, R. F., Sllsbee, C. G., and Proffitt, M. J. The Preparation of Levulose.
Bureau of Standards Scientific Papers, No. 519 (1926), or Vol. 20: 587 (1926).
Jordan, S. Chemistry and Confectionery. Ind. Eng. Chem. 16: 336 (1924).
Jordan, S. Commercial Invert Sugar, Its Manufacture and Uses. Ind. Eng. Chem.
16: 307 (1924).
Kucharenko, I. A., and RosvoskI, Z. B. Influence of Caramel on Velocity of Crys-
tallization. Planter and Sugar Manufacturing 75: 130 (1925). Abstracted In
Chem. Abstracts 19: 3611 (1925).
Leighton, A., and Peters, P. N. Factors Influencing Crystallization of Lactose.
Ice Cream Trade J. 19: No. 10, 68a (1923).
MacKenzIe, J. E. Sugars and Their Simple Derivatives. Gurney and Jackson,
London (1923).
Mathews, A. P. Physiological Chemistry. Wm. Wood & Co. (1930).
National Research Council. International Critical Tables of Numerical Data,
Physics, Chemistry, and Technology. McGraw-Hill Book Co. (1926).
Paine, H. S. Constructive Chemistry In Relation to Confectionery Manufacture.
Ind. Eng. Chem. 16: 513 (1924).
Paine, H. S., Brickner, V., and Hamilton, J. Means for Preventing "Explosive"
or Bursting Fermentation of Chocolate-Coated Fondant Candy. Ind. Eng.
Chem. 19: 358 (1927).
Perkin, W. H., and Kipping, F. S. Organic Chemistry. "The Sugars." J. B.
LIppincott Co.
70 SUGAR COOKERY
Phillips, E. F, Overcoming Difficulties in the Use of Honey. Food Ind. 7: 61
(1935).
Porst, C. E. G., and Nichols, V. S. Manufacture of Chemically Pure Dextrose.