EXPERIMENT 30. — Pour sulphuric acid (H2S04) on a small
amount of dry sugar. The acid will remove the water (H20).
What other element is present in sugar ? Repeat experiment with
glucose.
Fehling Solution. — Five cubic centimeters of copper sulphate
solution, 5 cubic centimeters of alkaline Rochelle salts, 20 cubic cen-
timeters of water.
Boil all together for two minutes.
Identification Test for Glucose. — Fehling solution will change
from a blue color to a copper brown when boiled with glu-
cose; it will not so change when boiled with sucrose or cane
sugar.
SUGAR AND FRUITS 45
EXPERIMENT 31. — Mix a little glucose and water. Add a small
amount of Fehling solution and boil.
EXPERIMENT 32. — Mix a little cane sugar and water. Add a
small amount of Fehling solution and boil. There will be no change
of color if the sugar is pure and the Fehling solution has been
freshly mixed.
EXPERIMENT 33. — Test the juices of various fruits or small
pieces of vegetables boiled in water with Fehling solution. In
what form of sugar do many of the plants store part of their car-
bohydrates ?
Candy Making. — See experiments with boiling sugar under
" Boiling/' page 15.
Fondant
Mix 2 c. sugar and f c. water. Put in a stewpan and heat.
As it begins to boil, wipe down the sides of the kettle with a wet
cloth. Sprinkle on \ ts. cream of tartar ✪ Fondant and let it boil in, but do
not stir the syrup. Cover the kettle for a minute or two or until
the steam comes out around the cover. Remove cover and cook
syrup to 238° F. or until it forms a soft ball when tested in ice water.
Pour syrup on a slightly dampened platter and let stand without
disturbing until all the heat has left it. Work back and forth
with a wooden paddle or knife until the mixture creams. Knead
into a smooth ball. Put into a closely covered fruit jar until
ready to use. The quality of the fondant improves upon stand-
ing, but it must be kept in a cool, dry place and be closely
covered.
To shape. — Add desired flavoring, nuts, etc., to fondant and
knead until mixed. Shape as desired, putting candies as formed
on white table oilcloth or on paraffine paper.
To coat with chocolate. — Melt unsweetened chocolate over hot
water, adding a few shavings of paraffine ; remove from water and
let cool a little. Dip fondant balls into it, using a fork ; drain off
as much chocolate as possible and put candies on white oilcloth
or marble slab. Let stand until firm.
46
DOMESTIC SCIENCE
Cream Mints
Melt fondant over hot water, stirring constantly; flavor with
peppermint or wintergreen to taste, and add desired coloring✪ Cream Mints. Drop
from the tip of a spoon on to oilcloth or paraffine paper. If the
mixture becomes too thick, add a few drops of boiling water.
NOTE. — Weigh candies and compute their cost.
FRUITS
COMPOSITION OF FRUITS (OLSEN)
WATER
SUGAR
PROTEIN
ACID
ASH
Apples
854
11 27
064
0 7
027 ,
Bananas
73 8
21 7
1 17
03
05
Blackberries
863
109
1 3
077
05
Cranberries
88.9
9.9
0.4
2.34
02
Grapes
80.12
16.5
1.26
0.59
0.5
Huckleberries ....
Lemons
Oranges
Peaches
81.9
88.0
86.0
880
16.5
0.37
5.65
10 8
0.6
07
5.39
1.35
0 56
0.3
0 7
Pineapples
Plums
85.19
784
12.22
13 25
0.48
04
0.77
1.0
0.42
052
Strawberries
90.0
7.0
0.9
1.1
0.6
Raspberries ....
84.0
12.6
1.7
1.48
0.6
Page 21 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
EXPERIMENT 30. — Pour sulphuric acid (H2S04) on a small amount of dry sugar. The acid will remove the water (H20). What other element is present in sugar ? Repeat experiment with glucose.
Fehling Solution. — Five cubic centimeters of copper sulphate solution, 5 cubic centimeters of alkaline Rochelle salts, 20 cubic centimeters of water.
Boil all together for two minutes.
Identification Test for Glucose. — Fehling solution will change from a blue color to a copper brown when boiled with glucose; it will not so change when boiled with sucrose or cane sugar.
EXPERIMENT 31. — Mix a little glucose and water. Add a small amount of Fehling solution and boil.
EXPERIMENT 32. — Mix a little cane sugar and water. Add a small amount of Fehling solution and boil. There will be no change of color if the sugar is pure and the Fehling solution has been freshly mixed.
EXPERIMENT 33. — Test the juices of various fruits or small pieces of vegetables boiled in water with Fehling solution. In what form of sugar do many of the plants store part of their carbohydrates ?
Candy Making. — See experiments with boiling sugar under "Boiling," page 15.
Fondant
Mix 2 c. sugar and f c. water. Put in a stewpan and heat. As it begins to boil, wipe down the sides of the kettle with a wet cloth. Sprinkle on \ ts. cream of tartar and let it boil in, but do not stir the syrup. Cover the kettle for a minute or two or until the steam comes out around the cover. Remove cover and cook syrup to 238° F. or until it forms a soft ball when tested in ice water. Pour syrup on a slightly dampened platter and let stand without disturbing until all the heat has left it. Work back and forth with a wooden paddle or knife until the mixture creams. Knead into a smooth ball. Put into a closely covered fruit jar until ready to use. The quality of the fondant improves upon standing, but it must be kept in a cool, dry place and be closely covered.
To shape. — Add desired flavoring, nuts, etc., to fondant and knead until mixed. Shape as desired, putting candies as formed on white table oilcloth or on paraffine paper.
To coat with chocolate. — Melt unsweetened chocolate over hot water, adding a few shavings of paraffine ; remove from water and let cool a little. Dip fondant balls into it, using a fork ; drain off as much chocolate as possible and put candies on white oilcloth or marble slab. Let stand until firm.
Cream Mints
Melt fondant over hot water, stirring constantly; flavor with peppermint or wintergreen to taste, and add desired coloring. Drop from the tip of a spoon on to oilcloth or paraffine paper. If the mixture becomes too thick, add a few drops of boiling water.
NOTE. — Weigh candies and compute their cost.
FRUITS
COMPOSITION OF FRUITS (OLSEN)
SUGAR
ACID
ASH
Apples
11 27
0 7
027 ,
Bananas
73 8
21 7
1 17
Blackberries
1 3
Cranberries
88.9
9.9
0.4
2.34
Grapes
80.12
16.5
1.26
0.59
0.5
Huckleberries .... Lemons Oranges Peaches
81.9
88.0 86.0
16.5 0.37 5.65 10 8
0.6
5.39 1.35 0 56
0.3
0 7
Pineapples Plums
85.19
12.22 13 25
0.48
0.77 1.0
0.42
Strawberries
90.0
7.0
0.9
1.1
0.6
Raspberries ....
84.0
12.6
1.7
1.48
0.6
Records on this page
FondantCream Mints