A handbook of home economics

From what are chocolate and cocoa obtained? What is the difference between the two? Which is the more easily digested? Why? Name the most nourishing part in a cup of cocoa. Reduce the chocolate recipe to 1 c. Reduce the cocoa recipe to 1 c. How can you prevent the thick scum from rising to the surface of a cup of chocolate or cocoa? Apple Sauce 6 or 8 apples. J/£ c. sugar. 1. Pare, core, and cut the apples into small pieces. 2. Cook the apples with enough water to keep them from burning. When soft, add the sugar and remove from the fire. 3. Cinnamon or nutmeg to suit taste may be added for variety. Baked Apples Wash and core apples. Place in baking-dish, fill center with sugar, and cover the bottom of the bakingdish with hot water. Bake until soft. Cranberry Jelly 4 c. cranberries. 1 c. boiling water. 2 c. sugar. 1. Look over cranberries and wash them. Cook cranberries and water 20 m. 2. Press through a strainer. Add the sugar and cook 5 m. 3. Pour into cold, wet molds, or glasses. Name the two classes of fruits. Give the general composition. What is the chief food value? What fruits are included under the name citrus? What gives them this name? Name two varieties of good cooking apples. Give the average cost per pound. How many average-sized apples make a pound? Where do most of the cranberries come from? When are they at their best? What is the average cost per pound? What fruits are more wholesome cooked than uncooked? What fruits may be exposed safely on the public streets? Why? DRIED FRUITS Prunes Wash thoroughly, soak over night, and cook slowly until the skins are tender. When nearly done, sweeten slightly. Stick cinnamon, or a little juice and rind of lemon, may be used to vary the flavor. Peaches Wash the dried peaches carefully, cover with water and let stand over night. In the morning cook slowly until tender; then add a very small amount of sugar. Apricots Treat in the same way as the others, but add more sugar. Prunes and apricots may be mixed together, half and half, and treated as either one would be treated separately. What is the difference in composition between the fresh and dried fruits? How is this lack supplied? Why is the long cooking desirable? Name three dried fruits rich in sugar. What per cent of sugar do they contain? How are fruits dried? What do we need to be very careful about in their preparation? At what season of the year would you use dried fruits freely? Nut Brittle 1 c. sugar. 54 to 1 c. nuts, shelled and broken in pieces. 1. Put sugar in saucepan to heat, and when it begins to melt on the bottom of the saucepan stir it until it becomes a thin, light brown syrup with no lumps. (Keep the sugar stirred down from the sides of the pan.) 2. Add nuts immediately and pour quickly on a buttered plate or platter; mark in squares as soon as the knife does not stick to the candy. (A tin plate need not be buttered.) When cold, break in pieces. Fudge 2 c. sugar. 2 tbsp. butter. y?, to 1 c. milk. 1 tsp. vanilla. 1 to 1J/2 sq. unsweetened chocolate, or 4 tbsp. cocoa. 1. Heat milk and sugar and, when sugar is dissolved, add the chocolate. Boil until it reaches the soft-ball stage, stirring until chocolate is melted.