Household science and arts

Boiling water the peel and scrape all white peel from it. Cut the peel into narrow strips. Slice the oranges and lemons, rejecting seeds and tough stringy portions. Put the fruit into a preserving kettle and cook it about one Digitized by Google 1 large grapefruit 2 large navel oranges 1 lemon 5 lb. sugar 18 0. Gold water 5 lb. peaches 5 lb. sugar 3 lemons (juice) 4 e. water hour in 4 cups of water ; add the peel and sugar and cook the mixture slowly about two hours, or until the sirup is thick. Put the marmalade into sterilized tumblers or small jars and cover them. ORANGE AND GRAPEFRUIT MAR- MALADE • Wash the fruit, cut it into very thin slices, and cut the slices into narrow strips. Use every part of the fruit but the cores and seeds. Cover the fruit with the water and let it stand twenty-four hours ; boil it rapidly uncovered for ten minutes and let it stand another twenty-four hours ; bring it to the boiling point,, add the sugar and boil it two hours, or until the jelly point is reached. The cooking should be done in a broad, shallow, uncovered .pan. PEACH MARMALADE Scald the peaches and remove the skins. Cut the peaches into small pieces. Cook the fruit and water together slowly for about one and a half hours, or until the fruit is thoroughly soft. Stir it frequently. Rub the cooked fruit through a strainer, return it to the kettle, add the sugar and lemon juice, and cook it about one half hour longer, stirring it occasionally. Put it into sterilized glasses. Apricot, quince, plum, and prune marmalades may be made in Uke manner. Sugar It is suggested that lessons on sugar and candy be given during the week preceding Christmas, when sweets will be especially useful to children as gifts to their friends. Digitized by Google CANDY MAKING 177 Sources and Nature of Sugar. — Sugars are widely distributed in nature. They are found principally in the juice of sugar cane, in the sap of the sugar maple tree, and in sugar beets. Sugar differs from starch in appearance, in its sweet taste, and in being soluble in cold water. Its food value is about the same as that of starch, and all starches must be converted into sugar before they can be assimilated. Sugar is pleasing to the taste, and one of the best heatgiving and force-producing foods. That is one reason why children who are naturally more active than adults are eager for sweets. In moderate quantities it is easily digestible, and much more can be digested by people who work in the open air than by those who work indoors. Kinds. — There are three principal classes of sugar : — Cane sugar or sucrose. Grape sugar or glucose. Milk sugar or lactose. Cane sugar, or sucrose, is obtained from sugar cane, beets, and the sugar maple. Grape sugar, or glucose, is found in abundance in grapes, and in smaller quantities in many other fruits. It is only half as sweet as cane sugar. Milk sugar, or lactose, is obtained from milk. Honey contains both cane sugar and grape sugar. Products of Sugar Cane. — The juice of the sugar cane is made into seven common forms of sweetening. They are molasses, sirup, brown sugar, loaf sugar, granulated sugar, powdered sugar, and confectioner's sugar. Candy Making Candy is a useful article of food when eaten at proper times and in proper quantities. Digitized by Google One way to avoid an excess in the amount taken is to eat it at the close of a meal. When eaten between meals, it spoils the appetite for other foods, as well as tempts one to eat too much of it. Home-made candy is cheaper and purer than that generally bought at the stores. Much of the candy bought is made from impure sugar and flavorings, and sometimes dangerous coloring matter has been found in cheap candy. "