Cook all but soda and vanilla until mixture cracks when dropped into cold water. Beat in soda and vanilla and pour on a buttered plate. Draw edges in toward center until cold enough to handle; pull until light and smooth. Cut into inch pieces with sharp scissors. Peanut Brittle Ingredients : i c. sugar £-1 c. peanuts (i qt. unshelled)✪ Peanut Brittle Method : Melt sugar in iron pan until a light brown sirup, remove imme- diately, add nuts, chopped if desired, spread on an inverted tin plate and mark into squares when cool. Butterscotch Ingredients : 1 c. sugar i c. Karo sirup 1-4 tbsp. butter✪ Butterscotch Method : Boil without stirring until brittle when dropped in cold water. Pour into shallow buttered pan and when cool mark into squares. Glace for Nuts and Fruits Ingredients : 2 c. sugar i c. water | c. vinegar✪ Glace for Nuts and Fruits Method : Boil sugar and water to the thread stage. Add vinegar and boil until color changes. Keep over boiling water while dipping. Skin of orange sections should not be broken. Cherries and grapes on stems should be hung on wires. Candied Orange Peel Wipe 4 oranges and remove peel in quarters. Put peel in sauce- pan, cover with cold water, bring to boiling point and then simmer until soft. Drain and scrape off ^ of the white portion. Cut in 294 LABORATORY MANUAL OF FOODS AND COOKERY thin strips. Boil i c. sugar and ^ c. water✪ Candied Orange Peel until it spins a thread. Cook strips in the sirup 5 minutes. Drain. Roll in granulated sugar. Salted Almonds I Blanch Jordan almonds by allowing them to stand in boiling water until it loosens the skins. Drain, place in a shallow pan, sprinkle with salt and small pieces of butter. Brown in a pan in broiling oven, stirring frequently. Drain on paper. Salted Almonds II Ingredients : i pt. water i c. almonds \ c. salt 2 tbsp. butter✪ Salted Almonds I or olive oil Method : Blanch almonds as described above. Boil salt and water, add almonds and cook 8 minutes. Drain and place them in a baking pan, dot over with butter and bake until a delicate brown, stirring frequently. Drain on brown paper. REFERENCES Sugar ABEL. Sugar and Its Value as Food. United States Agriculture Department, Farmers' Bulletin No. 535 (1913). BLAKEY. The United States Sugar Beet Industry. BROWNE. Handbook of Sugar Analysis. DEERR. Cane Sugar Manufacture. DEERR. Sugar and the Sugar Cane. ELLIS. An Introduction to the History of Sugar as a Commodity. GEERLING. The World's Cane Sugar Industry, Past and Present. SHERMAN. Food Products. SNELL. Maple Sap Products and the Canadian Standards. Re- printed from the Journal of the Society of Chemical Industry (1914). THORPE. Outlines of Industrial Chemistry. WILEY. Foods and their Adulteration. CHAPTER XXI RECIPES FOR FIFTY SERVINGS Ingredients : 5 c. coffee 2 eggs BEVERAGES Boiled Coffee i c. cold water 2 c. cold water 8 qts. boiling water Ingredients : if c. cocoa 2 c. sugar Reception Cocoa i pt. water 8 qts. milk i qt. boiling water Ingredients : f c. tea Tea 10 qts. boiling water Ingredients : 4 c. sugar i qt. water Lemonade 8 qts. water 3 doz. lemons 1 As a rule only the Ingredients will be given in this chapter since the same Methods may be followed as in the preceding chapters. 295 296 LABORATORY MANUAL OF FOODS AND COOKERY Fruit Punch Ingredients : 2 Ibs. sugar i qt. water 8 lemons i pt. grapejuice or tea

AI-modernized reading of the original text

Cook all but soda and vanilla until mixture cracks when dropped into cold water. Beat in soda and vanilla and pour on a buttered plate. Draw edges in toward center until cold enough to handle; pull until light and smooth. Cut into inch pieces with sharp scissors. Peanut Brittle Ingredients : i c. sugar £-1 c. peanuts (i qt. unshelled) Method : Melt sugar in iron pan until a light brown sirup, remove immediately, add nuts, chopped if desired, spread on an inverted tin plate and mark into squares when cool. Butterscotch Ingredients : 1 c. sugar i c. Karo sirup 1-4 tbsp. butter Method : Boil without stirring until brittle when dropped in cold water. Pour into shallow buttered pan and when cool mark into squares. Glace for Nuts and Fruits Ingredients : 2 c. sugar i c. water | c. vinegar Method : Boil sugar and water to the thread stage. Add vinegar and boil until color changes. Keep over boiling water while dipping. Skin of orange sections should not be broken. Cherries and grapes on stems should be hung on wires. Candied Orange Peel Wipe 4 oranges and remove peel in quarters. Put peel in saucepan, cover with cold water, bring to boiling point and then simmer until soft. Drain and scrape off ^ of the white portion. Cut in thin strips. Boil i c. sugar and ^ c. water until it spins a thread. Cook strips in the sirup 5 minutes. Drain. Roll in granulated sugar. Salted Almonds I Blanch Jordan almonds by allowing them to stand in boiling water until it loosens the skins. Drain, place in a shallow pan, sprinkle with salt and small pieces of butter. Brown in a pan in broiling oven, stirring frequently. Drain on paper. Salted Almonds II Ingredients : i pt. water i c. almonds \ c. salt 2 tbsp. butter or olive oil Method : Blanch almonds as described above. Boil salt and water, add almonds and cook 8 minutes. Drain and place them in a baking pan, dot over with butter and bake until a delicate brown, stirring frequently. Drain on brown paper. Sugar ABEL. Sugar and Its Value as Food. United States Agriculture Department, Farmers' Bulletin No. 535 (1913). BLAKEY. The United States Sugar Beet Industry. BROWNE. Handbook of Sugar Analysis. DEERR. Cane Sugar Manufacture. DEERR. Sugar and the Sugar Cane. ELLIS. An Introduction to the History of Sugar as a Commodity. GEERLING. The World's Cane Sugar Industry, Past and Present. SHERMAN. Food Products. SNELL. Maple Sap Products and the Canadian Standards. Reprinted from the Journal of the Society of Chemical Industry (1914). THORPE. Outlines of Industrial Chemistry. WILEY. Foods and their Adulteration. CHAPTER XXI Ingredients : 5 c. coffee 2 eggs Boiled Coffee i c. cold water 2 c. cold water 8 qts. boiling water Ingredients : if c. cocoa 2 c. sugar Reception Cocoa i pt. water 8 qts. milk i qt. boiling water Ingredients : f c. tea Tea 10 qts. boiling water Ingredients : 4 c. sugar i qt. water Lemonade 8 qts. water 3 doz. lemons 1 As a rule only the Ingredients will be given in this chapter since the same Methods may be followed as in the preceding chapters. Fruit Punch Ingredients : 2 Ibs. sugar i qt. water 8 lemons i pt. grapejuice or tea

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A laboratory manual of foods and cookery