Principles of cooking

Chocolate Fudge.— Two cups of sugar, two ounces of chocolate, one half cup of milk, one tablespoon of butter. Boil to a soft ball without stirring. Remove from fire. Add one teaspoon vanilla. Beat until thick. Turn into buttered pan to cool. Chocolate Caramels. — Melt three ounces of chocolate, add two cups of molasses, one cup of brown sugar, two tablespoons of butter, one third cup of milk and mix thoroughly. Boil to a hard ball. Remove from the fire, add one teaspoon of vanilla, turn into a buttered pan, and when cool, mark into squares. Cream Candy. — Mix two cups of sugar, one half cup of ‘water, three tablespoons of vinegar, and one teaspoon of cream of tartar. Boil until it forms a hard ball, add one teaspoon of extract of lemon, and turn into a buttered pan. — When cool, pull until white, and cut into squares. Candied Popcorn. — Mix one tablespoon of butter, one cup of sugar, and four tablespoons of water. Boil until it threads or forms a soft, ball. Pour the hot sirup over freshly popped popcorn, being careful to distribute it evenly. Mix well so that each kernel is coated with sirup and keep stirring until the corn has cooled. Nuts may be ‘coated in the same way. CHAPTER VI CEREALS Nature has a different purpose than providing food for man and animals when she stores nourishment in plants. Her purpose is to provide food for the little embryo plant when it is ready to germinate. So careful is Mother ' Nature that the germ plant will have just the right kind of food needed for its complete development, that she stores all the food needed for some time in the part called the seed, that surrounds and protects the embryo. To show this, all we need to do is to place any seed, as beans, peas, corn, wheat, between two pieces of cotton flannel, wet the flannel, and place it in a shallow pan like a pie plate. In a short time the plants will develop. All seeds contain considerable nutrition, and they all contain all the different kinds of food in varying proportion, depending on the protection and food needed for germination. Cereals, legumes, and nuts contain the greatest amount of nutrients, and, because they are so well liked, can be used in so many different ways in cooking, are cheap, easily digested, and furnish a balanced food in themselves, cereals are the most important of all the seeds. Cereals are defined as the grains or grasses, the seeds of which are used as food. They are, wheat, oats, corn, rice, rye, barley, buckwheat. ieee erat heros aaa tant of all cereals; corn ranks next. ‘ 87 U. §. Department of Agriculture Prepared by Office of Experiment Stations C. F. LANGWORTHY A. C. True: Director Expert in Charge of Nutrition Investigations Protain Fat ree a Water Ae $9.|n. Equal 1000 Calories WALNUT CHESTNUT Water:2.5 Protein: 16.6 Protein:10.73 Carbohydrates: 74.2 Carbo. Fat:63.4 = ny hydrates: 16.1 FueL* VALUE: PEANUT Water: 9.2 Carbo. jee > hydrates 24.4 an . Ash:2.0 1820 cacories Protein:25.8 Fat: 38.6 PER POUND Fuel VALUE: 3180 catories 24805 cALoRiES COCOANUT PEANUT BUTTER PERPOUND ° DESICCATED a / Water:3.5 Si eheee MAAR Carbohydrates: 31.5 Carbo- apes Fat:57.4 hydrates: |7,] wee Ash: 1.3 Fuec vatue: Fugu vavue: SOOO CALORIES PER POUND 3025 —caLories PER POUND COMPOSITION OF NUTs. U. S. Department of Agriculture Prepared by Office of Experiment Stations C. F. LANGWORTHY A. C. True: Director Expert in Charge of Nutrition Investigations ete senes AURAEBI Se = Fuel Value Ke Sq.!n, Equals Protei F. bohyd C rotein at Car oO yy rates me 1000 Calories Water: 10.8 Protein:10.0 Protein: 12.2 FF