Take one pound cut-loaf sugar✪ Candied Fruits; dip each lump into a bowl of water and put in preserving kettle. Boil down and skim until perfectly clear and in a candying state. Have ready fruit to be candied, such as cherries, grapes, currants, oranges divided into sections, sliced pineapples, peaches, plums, etc., wipe but do not wet. Dip fruit in prepared sugar while hot ; let remain a few minutes ; remove and put on oiled plates or paper to harden. If carefully done, will keep indefinitely. NUT CANDY. Put one pound light-brown New Orleans sugar in gran- iteware saucepan and add four tablespoonfuls water; stir until dissolved, then put on fire and boil. Have ready one pound nut meats✪ Nut Candy and when first sign of graining is noticed, stir in nuts ; take from fire and pour in oiled plates or pans. When cold cut in bars. CHOCOLATE CARAMELS. Put two pounds brown sugar in graniteware saucepan, add one-half cake chocolate finely shaved, one-half pint sweet cream, one heaping teaspoonful cocoanut butter; vanilla flavoring to taste✪ Chocolate Caramels. Boil until quite thick, pour into buttered dishes to cool. When sufficiently cooled, cut into sections. 44 CEREAL FOODS. In the preparation of cereals for food there is a great advantage in roasting before boihng. Roasting or brown- ing changes the starch into dextrin, which is easily as- similated, while boiling only forms it into a slimy mass, which is difficult to digest. The saving of time is an important item, especially when preparing breakfast, and grain preparations first baked require only five to fifteen minutes' cooking, while in a raw state they must be boiled from one to seven hours to make them edible. Rolled wheat may be sufficiently cooked in one hour, while cornmeal and oatmeal require five to seven hours' careful boiling. All wheat preparations, such as farina, wheatlet, fari- nose, etc., should be placed into hot oven for three to five minutes and then sprinkled dry into a saucepan of boiling water. Stir until they reach the boiling point and begin to thicken, then push back where they will boil slowly for ten to thirty minutes. Do not cook them in a double boiler, because the heat generated is not suffi- cient to separate the starch cells without prolonged cook- ing. The average temperature in a double boiler rarely exceeds i8o degrees F., which is only adapted to the proper boiling of eggs, other foods requiring not less than 212 degrees. If possible, prepare your own cereals, as the aroma of freshly ground and prepared grains is the essence of the life of the grain. All grains or grain preparations, as rice, sago, tapioca, hominy, etc., should be boiled over a quick fire. Pulses, like beans, peas, lentils, etc., are counted among the vegetables, and require treating whether in a ripe or green state. When rolled or flaked are to be used_the same as sago or rice and are best when combined with the latter. 45 Grains as well as pulses may be used with milk or fruit juices and prove nourishing when combined with nut creams freshly prepared. Oils used with grains and pulses should be added with the water so as to allow thoro mixing, thus making it more digestible. In ordinary cases oil will not be readily digested unless cooked.

AI-modernized reading of the original text

Take one pound cut-loaf sugar; dip each lump into a bowl of water and put in preserving kettle. Boil down and skim until perfectly clear and in a candying state. Have ready fruit to be candied, such as cherries, grapes, currants, oranges divided into sections, sliced pineapples, peaches, plums, etc., wipe but do not wet. Dip fruit in prepared sugar while hot ; let remain a few minutes ; remove and put on oiled plates or paper to harden. If carefully done, will keep indefinitely. NUT CANDY. Put one pound light-brown New Orleans sugar in graniteware saucepan and add four tablespoonfuls water; stir until dissolved, then put on fire and boil. Have ready one pound nut meats and when first sign of graining is noticed, stir in nuts ; take from fire and pour in oiled plates or pans. When cold cut in bars. CHOCOLATE CARAMELS. Put two pounds brown sugar in graniteware saucepan, add one-half cake chocolate finely shaved, one-half pint sweet cream, one heaping teaspoonful cocoanut butter; vanilla flavoring to taste. Boil until quite thick, pour into buttered dishes to cool. When sufficiently cooled, cut into sections. 44 CEREAL FOODS. In the preparation of cereals for food there is a great advantage in roasting before boihng. Roasting or browning changes the starch into dextrin, which is easily assimilated, while boiling only forms it into a slimy mass, which is difficult to digest. The saving of time is an important item, especially when preparing breakfast, and grain preparations first baked require only five to fifteen minutes' cooking, while in a raw state they must be boiled from one to seven hours to make them edible. Rolled wheat may be sufficiently cooked in one hour, while cornmeal and oatmeal require five to seven hours' careful boiling. All wheat preparations, such as farina, wheatlet, farinose, etc., should be placed into hot oven for three to five minutes and then sprinkled dry into a saucepan of boiling water. Stir until they reach the boiling point and begin to thicken, then push back where they will boil slowly for ten to thirty minutes. Do not cook them in a double boiler, because the heat generated is not sufficient to separate the starch cells without prolonged cooking. The average temperature in a double boiler rarely exceeds i8o degrees F., which is only adapted to the proper boiling of eggs, other foods requiring not less than 212 degrees. If possible, prepare your own cereals, as the aroma of freshly ground and prepared grains is the essence of the life of the grain. All grains or grain preparations, as rice, sago, tapioca, hominy, etc., should be boiled over a quick fire. Pulses, like beans, peas, lentils, etc., are counted among the vegetables, and require treating whether in a ripe or green state. When rolled or flaked are to be used_the same as sago or rice and are best when combined with the latter. Grains as well as pulses may be used with milk or fruit juices and prove nourishing when combined with nut creams freshly prepared. Oils used with grains and pulses should be added with the water so as to allow thoro mixing, thus making it more digestible. In ordinary cases oil will not be readily digested unless cooked.

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Mazdaznan encyclopedia of dietetics and home cook book