Boil \ c. sugar in \ c. water. Test by dropping product into cold water at the following stages. Feel the ball in 2, 3, 4, and 5. Note color in last. 1. 233 degrees Fahrenheit — "Hair" or "Thread" stage. 2. 236-242 degrees Fahrenheit — Soft ball stage. 3. 254 degrees Fahrenheit — Hard stage. 4. 260-275 degrees Fahrenheit — Crack stage. 5. 290-350 degrees Fahrenheit — Caramel stage. 6. 290 degrees Fahrenheit — Hard crack stage. Syrup at the thread stage is used in making frosting. Prepare peanut brittle by pouring the syrup at caramel stage over chopped nuts✪ Peanut Brittle spread on a buttered pan. Mark in squares as it cools. CARBOHYDRATES 163 B. Class Experiment. CRYSTALLIZATION OF SUGARS. Dissolve f c. sugar in J c. water. Divide into 3 portions. 1. Boil first portion to hard crack stage, and set aside to cool. 2. To the second portion add J tsp. vinegar or lemon juice or a pinch of cream of tartar. Boil to hard crack stage and set aside to cool. 3. To the third portion add one-fourth the volume of glucose. Boil to hard crack stage and set aside to cool. Why is acid or glucose added in making many candies ? C. CANDIES. Make such candies as time and circumstances warrant. Cook to : 1. Soft ball stage (238°) Panochi, Fudge (Chocolate cream candy), Cocoanut Cream Candy, Fondant. 2. Hard ball stage (254°) Chocolate Caramels, Planta- tion Drops, Butter Cups. 3. Crack stage (270°) Molasses Candy, Ice Cream Candy, Vinegar Candy, Popcorn Balls, Butter- scotch. 4. Hard crack stage (290°) Glace-Fruit, and Nuts. For recipes see cook-books. CARBOHYDRATES Carbohydrates are sugars, and substances like cellulose, starch and pectin which may be changed into sugars either by boiling with acids or by ferment action. The carbohydrates are divided into three groups ac- cording to their complexity, and are called mono-, di-, and poly- saccharides. The chief members of the groups are as follows : 164 FOOD STUDY USOepor-tment of Agriculture Prepared by Officaof Experinent Stations OELANGWORTHY A-C.Tr u«« Director Expert in Charge of Nutrition bwwtgations COMPOSITION OF FOOD MATERIALS mUD E88&3 try^sa is\\\\\i muni Pot Carbohydrates Aah Protein Water 1860CAUIRIC5 PER POUND STICK CANDY Carjiphydrate3;96.5 CALDHIES POUND :3.0 FUEL A3h:0.5 MAPLE SUGAR t-Water;16.3 1785 CALOW! LOWES PCR POUNU HONEY FVotein.0.4 Cahbo- Carbo- 1520 CALORIES PEB COMPOSITION OF FOODS CONTAINING SUGAR CARBOHYDRATES 165 MONOSACCHARIDES DlSACCHARIDES POLYSACCHARIDES Glucose or dextrose Fructose or levulose Galactose Sucrose or " sugar " Milk sugar or lactose Malt sugar or maltose Starch Dextrine Cellulose Glycogen Pectin

AI-modernized reading of the original text

Boil \ c. sugar in \ c. water. Test by dropping product into cold water at the following stages. Feel the ball in 2, 3, 4, and 5. Note color in last. 1. 233 degrees Fahrenheit — "Hair" or "Thread" stage. 2. 236-242 degrees Fahrenheit — Soft ball stage. 3. 254 degrees Fahrenheit — Hard stage. 4. 260-275 degrees Fahrenheit — Crack stage. 5. 290-350 degrees Fahrenheit — Caramel stage. 6. 290 degrees Fahrenheit — Hard crack stage. Syrup at the thread stage is used in making frosting. Prepare peanut brittle by pouring the syrup at caramel stage over chopped nuts spread on a buttered pan. Mark in squares as it cools. B. Class Experiment. CRYSTALLIZATION OF SUGARS. Dissolve f c. sugar in J c. water. Divide into 3 portions. 1. Boil first portion to hard crack stage, and set aside to cool. 2. To the second portion add J tsp. vinegar or lemon juice or a pinch of cream of tartar. Boil to hard crack stage and set aside to cool. 3. To the third portion add one-fourth the volume of glucose. Boil to hard crack stage and set aside to cool. Why is acid or glucose added in making many candies ? C. CANDIES. Make such candies as time and circumstances warrant. Cook to : 1. Soft ball stage (238°) Panochi, Fudge (Chocolate cream candy), Cocoanut Cream Candy, Fondant. 2. Hard ball stage (254°) Chocolate Caramels, Plantation Drops, Butter Cups. 3. Crack stage (270°) Molasses Candy, Ice Cream Candy, Vinegar Candy, Popcorn Balls, Butterscotch. 4. Hard crack stage (290°) Glace-Fruit, and Nuts. For recipes see cook-books. Carbohydrates are sugars, and substances like cellulose, starch and pectin which may be changed into sugars either by boiling with acids or by ferment action. The carbohydrates are divided into three groups according to their complexity, and are called mono-, di-, and poly- saccharides. The chief members of the groups are as follows : U.S. Department of Agriculture Prepared by Office of Experiment Stations O. E. LANGWORTHY A-C.Tr u«« Director Expert in Charge of Nutrition bwwtgations Pot Carbohydrates Aah Protein Water 1860CAUIRIC5 STICK CANDY Carjiphydrate3;96.5 CALDHIES POUND :3.0 FUEL A3h:0.5 MAPLE SUGAR t-Water;16.3 1785 CALOW! LOWES HONEY FVotein.0.4 Cahbo- Carbo- 1520 CALORIES PEB COMPOSITION OF FOODS CONTAINING SUGAR MONOSACCHARIDES DlSACCHARIDES POLYSACCHARIDES Glucose or dextrose Fructose or levulose Galactose Sucrose or " sugar " Milk sugar or lactose Malt sugar or maltose Starch Dextrine Cellulose Glycogen Pectin

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