Principles of cooking

os %6$a.\n. Equals Protein Fat Carbohydrates Ash Water tte eke ta hep : y 1000 Calories SUGAR MOLASSES GRANULATED ERS Protein: 2.4 ;-| Carbohydrates: 100.0 Carbohydrates:69.3 fy. Fuet vALue: STICK CANDY 1810 catories Carbohydrates: 96.5 Sea hanee GZ ff. Ze: Ley 1300 catories SALAAM Re RPOUND Fuel vaALue: MAPLE SUGAR 1745 catories Water: 18.2 Protein:0.4 aici Carbo- Carbois} hydrates:82.8 hydrates :81.2 Fuel vALUE: 1500 catories PER PouND 1475 cavories PER POUND SUGARS. During the making of frostings and fondant, an acid, as cream of tartar or vinegar, is added to the sugar to change it to glucose and give it a smooth consistency. If rightly made, frostings and fondant will not crystallize, because acids boiled with cane or | beet sugar invert or change it to glucose. CANDY MAKING When sugar and some liquid are boiled together as in candy making, different temperatures or different degrees of density are closely noted, as they indicate different stages © or changes in the mixture and produce candies of different texture. Sugar thermometers are sometimes used to learn the temperatures, but expert candy makers can test by dropping some of the solution in cold water, by the sound while boiling, by the appearance of the sirup, or by the finger tose. The tests that are most used in cooking and candy making are, the thread stage, 215° F.; the soft ball, 238° F.; the hard ball, 248° F.; the crack, 290° F.; and the caramel, 350° F. The thread stage is used in making frosting, the soft ball for fondant, the hard . ball and crack for molasses candy, and the caramel for peanut brittle. Peanut Brittle. — Heat two cups of sugar until melted, stirring constantly so that part of the sugar does not burn before the rest is melted. When the sugar is melted, add one cup of peanut meats and turn into a buttered pan. Ifa porous texture is desired, add one fourth teaspoon of soda as soon as the sugar is melted, and stir quickly. (Care must be taken that the sugar does not boil up too quickly after the soda is added, for there is danger that the candy maker may receive a severe burn.) Molasses Candy. — Place in a large granite kettle two cups of molasses, one cup of sugar, two tablespoons of butter, and one tablespoon of vinegar or lemon juice. Boil until it reaches the crack stage, stirring constantly. Pour into a buttered pan until cool enough to handle. Pull until it is as light colored as desired. : Fondant. — Two cups of sugar, one half cup cold water, one eighth teaspoon cream of tartar. Mix the sugar and water together, and put on the stove to boil. Stir until it begins to boil, then add the cream of tartar. Boil without stirring until it forms a soft ball when dropped in cold water. Turn on toa large plate or platter, and let it cool until you can indent it with a finger. Then work back and forth with a knife until it becomes white and creamy. Take it up and knead it as you would knead bread, until it is smooth. Roll in oiled paper, and let it stand twentyfour hours. Color and flavor as desired, and shape in creams. Sea Foam. — Boil together one cup of granulated sugar, one fourth cup of hot water, one fourth cup of corn sirup. Cook to a hard ball. Beat an egg white stiff and dry. Then add one speck of salt. Add the above sirup very slowly to the egg, beating it until stiff. Flavor with one fourth teaspoon of vanilla. Divinity Fudge. — Boil three cups of brown sugar, one third cup of corn sirup, two thirds cup of water, to a hard ball. Beat whites of two eggs dry, pour hot sirup on gradually. Beat constantly until mixture hardens. Add one cup of nutmeats. Shape into balls.