3. Make caramel or burnt-sugar icing by melting one-half the sugar to be
used to a golden brown color. Then dissolve in water. Add the remainder of
82 SUGAR COOKERY
the sugar, and the butter, and cook to the same temperatures used for choco-
late fudge icing. Which temperature produces the best texture of icing?
4. Prepare boiled icing by pouring the cooked sirup over beaten egg white.
Prepare an outline for making this type of icing, giving variations in tem-
perature to which the sirup is cooked before adding to the egg white and the
temperature to which the sirup is cooled before adding the sirup to the egg
white. Vary the amount of sugar used for different proportions of egg. Consult
any reference that you wish for making your outline and use the results of any
of the sugar experiments.
For a control use 1 cup sugar, 200 grams, ^ cup corn sirup, 82 grams, and
y^ cup of water. Cook to 119° or 120°C. and pour slowly into 1 stiffly beaten
egg white, beating as the sirup is added. For divinity beat until pieces dropped
on wax paper will hold their shape.
CHAPTER III
FREEZING
A pure liquid has a definite freezing point. In freezing the fluid
changes from a liquid to a solid state. Water freezes at 0°C. or 32°F.
Just as sugar solutions in cooling may give supersaturated solutions before
crystallization starts, so water may be supercooled before it freezes.
Furthermore, the conditions for supersaturation and supercooling are
similar. For supersaturation the solution must not be agitated and no
crystals must be added. If a test tube of water containing a thermometer
is immersed in a mixture of ice and salt, the temperature of the water will
drop to — 4°C. or lower. If the slightest movement is made or if a small
crystal of ice is added the water will crystallize quickly, and the tempera-
ture rises to 0°C., for water in freezing gives off heat. A gram of water
changing from 0° to ice at 0°C. gives off 79.9 (or about 80) calories of
heat. When the water has been supercooled, this heat of solidification
elevates the temperature of the ice and liquid to 0°C. The heat of crystal-
lization may be absorbed by the liquid or given off to the surroundings if
the freezing liquid is not insulated.
The Freezing Point of a Liquid
The freezing point of a liquid cannot be defined as the temperature at
which the liquid becomes a solid, for supercooled liquids are cooled below
the freezing point. The freezing point and the melting point are identical,
so that the freezing point may be defined as the temperature at which the
solid melts. The freezing point of a liquid may also be defined as the
temperature at which the solid and liquid are in equilibrium. Here equilib-
rium means the temperature at which any proportion of solid and liquid
can exist without change, that is, no solid melts and no liquid freezes.
For water, this temperature is 0°C. Of course, equilibrium can exist for
a long period of time only if the solid and liquid are completely insulated
or if the temperature of the surroundings is at the freezing point of the
liquid. If the temperature of the surroundings changes slightly above 0°C.
so that heat is absorbed, some of the solid melts. If the temperature of
the surroundings is below 0°C., so that heat is withdrawn from the mix-
ture, the liquid freezes.
Page 66
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
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3. Make caramel or burnt-sugar icing by melting one-half the sugar to be
used to a golden brown color. Then dissolve in water. Add the remainder of
82 SUGAR COOKERY
the sugar, and the butter, and cook to the same temperatures used for choco-
late fudge icing. Which temperature produces the best texture of icing?
4. Prepare boiled icing by pouring the cooked sirup over beaten egg white.
Prepare an outline for making this type of icing, giving variations in tem-
perature to which the sirup is cooked before adding to the egg white and the
temperature to which the sirup is cooled before adding the sirup to the egg
white. Vary the amount of sugar used for different proportions of egg. Consult
any reference that you wish for making your outline and use the results of any
of the sugar experiments.
For a control use 1 cup sugar, 200 grams, ^ cup corn sirup, 82 grams, and
y^ cup of water. Cook to 119° or 120°C. and pour slowly into 1 stiffly beaten
egg white, beating as the sirup is added. For divinity beat until pieces dropped
on wax paper will hold their shape.
CHAPTER III
FREEZING
A pure liquid has a definite freezing point. In freezing the fluid
changes from a liquid to a solid state. Water freezes at 0°C. or 32°F.
Just as sugar solutions in cooling may give supersaturated solutions before
crystallization starts, so water may be supercooled before it freezes.
Furthermore, the conditions for supersaturation and supercooling are
similar. For supersaturation the solution must not be agitated and no
crystals must be added. If a test tube of water containing a thermometer
is immersed in a mixture of ice and salt, the temperature of the water will
drop to — 4°C. or lower. If the slightest movement is made or if a small
crystal of ice is added the water will crystallize quickly, and the tempera-
ture rises to 0°C., for water in freezing gives off heat. A gram of water
changing from 0° to ice at 0°C. gives off 79.9 (or about 80) calories of
heat. When the water has been supercooled, this heat of solidification
elevates the temperature of the ice and liquid to 0°C. The heat of crystal-
lization may be absorbed by the liquid or given off to the surroundings if
the freezing liquid is not insulated.
The Freezing Point of a Liquid
The freezing point of a liquid cannot be defined as the temperature at
which the liquid becomes a solid, for supercooled liquids are cooled below
the freezing point. The freezing point and the melting point are identical,
so that the freezing point may be defined as the temperature at which the
solid melts. The freezing point of a liquid may also be defined as the
temperature at which the solid and liquid are in equilibrium. Here equilib-
rium means the temperature at which any proportion of solid and liquid
can exist without change, that is, no solid melts and no liquid freezes.
For water, this temperature is 0°C. Of course, equilibrium can exist for
a long period of time only if the solid and liquid are completely insulated
or if the temperature of the surroundings is at the freezing point of the
liquid. If the temperature of the surroundings changes slightly above 0°C.
so that heat is absorbed, some of the solid melts. If the temperature of
the surroundings is below 0°C., so that heat is withdrawn from the mix-
ture, the liquid freezes.