ALEXANDER. Effect of Gelatin in IceC ream. Zeitschrift fur Chemie und Industrie der Kolloide, vol. 5, pages 101-103 (I9°9)- SHERMAN. Food Products. WASHBURN. Principles and Practice of Ice-Cream Making. Ver- mont Agricultural Experiment Station, Bulletin 155. WILEY. Ice Cream. United States Public Health Service, Hygienic Laboratory, Bulletin 56, pages 249-312 (1909). CHAPTER XX SUGAR AND CANDY CANE SUGAR is found in the fruits and juices of many plants but the principal source is the sugar cane and the sugar beet. Cane sugar is made, however, from the maple and palm trees. By-products of the sugar made from cane are brown sugar and molasses. Corn sirup is made from corn and is lighter in color than molasses. It cannot be made to take the hard ball stage as molasses will, hence is not suitable for pulled candies or butterscotch, but for softer creams or stirred candies it is very acceptable. Corn sirup may be used for taffy by the addition of granulated sugar. Maple sirup is made from the sap of the maple tree and is essentially an American product. Maple sugar is made from the maple sirup and is sold as commonly as the sirup. Honey is made from the sugar of flowers by bees, and that obtained from clover is considered the finest. Honey made early in the summer is sweeter than that made later, when a bitter flavor (attributed to goldenrod) is apt to be im- parted. (See Sherman's Food Products, pages 397-444, for descrip- tion of sugar industries, sirups, and confectionery.) The sole nutritive function of the sugars is to serve as fuel, and the amount which can wisely be eaten is limited because of its tendency to irritate the stomach either directly or through fermentation. 284 SUGAR AND CANDY 285 EXPERIMENTS Sugar Sirups — of use in frozen desserts and candy making. Various degrees of densities of sirups are recognized with the ther- mometer or by testing in cold water for the soft ball, hard ball, crack, hard crack, and caramel stage. 204. — Boil 2 c. sugar in \ c. water. Note changes in boiling point as the solution becomes more condensed. When the thermometer registers various degrees, remove sirup from burner and test in cold water for the corresponding stage. "softball," . . . . °F. . . °C. " hard ball," . . . . °F. . . °C. " crack," °F. . . °C. "hard crack," . . . °F. . . °C. " barley," °F. . . °C. "caramel," . . . . °F. . . °C. a. Note the density of each stage, together with its cor- responding temperature. b. Prepare a candy at each stage. c. What kinds of candy is each suitable for? d. In what ways could sirups prepared at the various tem- peratures be used ? e. What sirup is best for : ice ? sherbet ? frappe ? 205. — Repeat Expt. 204, using the following : a. Powdered sugar b. Confectioners' sugar c. Brown sugar d. Molasses e. Maple sugar /. What are the results ? Conclusions? 286 LABORATORY MANUAL OF FOODS AND COOKERY 206. — Boil 2 c. sugar in ^ c. water to which | tsp. cream of tartar has been added. Carry through the various stages. Turn out part of the sirup at each stage and see if you can beat or pull it. 207. — a. Repeat Expt. 206, using vinegar (i tbsp.) and lemon juice (2 tbsp.). Compare results with 204 and 205. b. Of what use are cream of tartar, vinegar, or lemon juice ?

AI-modernized reading of the original text

ALEXANDER. Effect of Gelatin in Ice Cream. Zeitschrift fur Chemie und Industrie der Kolloide, vol. 5, pages 101-103 (I9°9)- SHERMAN. Food Products. WASHBURN. Principles and Practice of Ice-Cream Making. Vermont Agricultural Experiment Station, Bulletin 155. WILEY. Ice Cream. United States Public Health Service, Hygienic Laboratory, Bulletin 56, pages 249-312 (1909). CHAPTER XX CANE SUGAR is found in the fruits and juices of many plants but the principal source is the sugar cane and the sugar beet. Cane sugar is made, however, from the maple and palm trees. By-products of the sugar made from cane are brown sugar and molasses. Corn sirup is made from corn and is lighter in color than molasses. It cannot be made to take the hard ball stage as molasses will, hence is not suitable for pulled candies or butterscotch, but for softer creams or stirred candies it is very acceptable. Corn sirup may be used for taffy by the addition of granulated sugar. Maple sirup is made from the sap of the maple tree and is essentially an American product. Maple sugar is made from the maple sirup and is sold as commonly as the sirup. Honey is made from the sugar of flowers by bees, and that obtained from clover is considered the finest. Honey made early in the summer is sweeter than that made later, when a bitter flavor (attributed to goldenrod) is apt to be imparted. (See Sherman's Food Products, pages 397-444, for description of sugar industries, sirups, and confectionery.) The sole nutritive function of the sugars is to serve as fuel, and the amount which can wisely be eaten is limited because of its tendency to irritate the stomach either directly or through fermentation. Sugar Sirups — of use in frozen desserts and candy making. Various degrees of densities of sirups are recognized with the thermometer or by testing in cold water for the soft ball, hard ball, crack, hard crack, and caramel stage. 204. — Boil 2 c. sugar in \ c. water. Note changes in boiling point as the solution becomes more condensed. When the thermometer registers various degrees, remove sirup from burner and test in cold water for the corresponding stage. "softball," . . . . °F. . . °C. " hard ball," . . . . °F. . . °C. " crack," °F. . . °C. "hard crack," . . . °F. . . °C. " barley," °F. . . °C. "caramel," . . . . °F. . . °C. a. Note the density of each stage, together with its corresponding temperature. b. Prepare a candy at each stage. c. What kinds of candy is each suitable for? d. In what ways could sirups prepared at the various temperatures be used ? e. What sirup is best for : ice ? sherbet ? frappe ? 205. — Repeat Expt. 204, using the following : a. Powdered sugar b. Confectioners' sugar c. Brown sugar d. Molasses e. Maple sugar /. What are the results ? Conclusions? 206. — Boil 2 c. sugar in ^ c. water to which | tsp. cream of tartar has been added. Carry through the various stages. Turn out part of the sirup at each stage and see if you can beat or pull it. 207. — a. Repeat Expt. 206, using vinegar (i tbsp.) and lemon juice (2 tbsp.). Compare results with 204 and 205. b. Of what use are cream of tartar, vinegar, or lemon juice ?

A laboratory manual of foods and cookery