EXPERIMENT 14. — Mix \ cup of sugar and \ cup of water ;
boil and note temperature, with confectioner's or laboratory ther-
mometer; compare boiling point of the mixture with that of boil-
ing water. Continue the boiling, noting any change of temperature.
Stages in Sugar Boiling :
Soft Ball. — At 237° F. drop some of the sugar mixture
into ice water. Form it into a ball between the thumb and
finger, keeping under the water.
Hard Ball. — At 256° F. drop some of the mixture into
ice water. Form it into a ball and compare with the soft
ball.
Soft Crack. — At 290° F. drop some of mixture into ice
water. This cracks, but if put between the teeth, will
stick.
Hard Crack. — At 310° F. drop some of mixture into ice
water. This cracks, but does not stick to the teeth.
Continue boiling the syrup until it is a light brown color,
or caramel. Pour into a tin pan and let cool.
Under what condition does the boiling point of a liquid
vary? Explain the value of a thermometer in candy
making.
16 DOMESTIC SCIENCE
Boiling Point. — The boiling point of water at sea level is
212° Fahrenheit or 100° centigrade. The boiling points of
liquids vary both with their composition and with the atmos-
pheric pressure. It is necessary for water to overcome the
atmospheric pressure before it can be changed to steam.
If the altitude increases, as in ascending a mountain, the
atmospheric pressure is lessened, hence less heat is required
to overcome it, and water boils at a lower temperature.
The boiling point of water is decreased 1° F. for each increase
of 479 feet in altitude. What is the temperature of boiling
water on Mt. Blanc?
TABLE OF ABBREVIATIONS
Ts. — Teaspoonful Qt. — Quart
Tb. — Tablespoonful Lb. — Pound
C. — Cupful Oz. — Ounce
Ssp. — Saltspoonful M. — Minute
Pt. — Pint H. — Hour
Measurements. — All measurements in this book are
level. Accurate measuring is necessary to insure uniform
success in cookery and to eliminate the element of " luck."
The standard measuring cup is one holding one-half
pint.
The standard tablespoon is one holding one-sixteenth of a
cupful.
One-half spoonful is measured by dividing the spoonful in
two lengthwise.
Flour is measured after being sifted once, and is placed
in the cup with a spoon that it may not be packed. The
flour should be rounded slightly in the cup and then be
leveled off with a knife.
AIR AND COMBUSTION 17
EQUIVALENT WEIGHTS AND MEASURES
To be verified by class or by individual experiment.
4 ssp.= 1 ts. 8 or 9 eggs= 1 Ib.
2 ts.= 1 tb. 4 c. flour = 1 Ib.
16 tb.= 1 c. 2 c. butter = 1 Ib.
2 gills = 1 c. 2 c. gran, sugar = 1 Ib.
2 c.= 1 pt. 2i c. pow. sugar = 1 Ib.
2 pt. = 1 qt. 2f c. corn meal= 1 Ib.
4 qt.= 1 gal. 2 c. raisins = 1 Ib.
8 qt. = 1 peck 2 c. chopped meat = 1 Ib.
4 pk.= 1 bu. 1 tb. butter = \ oz.
1 tb. sugar = \ oz.
CHAPTER III
CLASSIFICATION OF FOODS — CARBOHYDRATES
Classification of Foods and their General Uses in the Body :
A. ORGANIC FOODS.
» 1. Carbohydrates.
Composed of carbon, hydrogen, and oxygen.
Examples. — 1. Starch in cereals, etc.
2. Sugar.
3. Cellulose.
Uses in body. — 1. To supply heat and energy.
2. To form fat.
2. Fats.
Composed of carbon, hydrogen, and oxygen.
Examples. — 1. Fat of meats.
2. Cream.
3. Butter.
4. Olive oil, etc.
Uses in body. — 1. To supply heat and energy.
2. To form fat.
Page 8
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 14. — Mix 1 cup of sugar and 1 cup of water ; boil and note temperature, with confectioner's or laboratory thermometer; compare boiling point of the mixture with that of boiling water. Continue the boiling, noting any change of temperature.
Stages in Sugar Boiling :
Soft Ball. — At 237° F. drop some of the sugar mixture into ice water. Form it into a ball between the thumb and finger, keeping under the water.
Hard Ball. — At 256° F. drop some of the mixture into ice water. Form it into a ball and compare with the soft ball.
Soft Crack. — At 290° F. drop some of mixture into ice water. This cracks, but if put between the teeth, will stick.
Hard Crack. — At 310° F. drop some of mixture into ice water. This cracks, but does not stick to the teeth.
Continue boiling the syrup until it is a light brown color, or caramel. Pour into a tin pan and let cool.
Under what condition does the boiling point of a liquid vary? Explain the value of a thermometer in candy making.
Boiling Point. — The boiling point of water at sea level is 212° Fahrenheit or 100° centigrade. The boiling points of liquids vary both with their composition and with the atmospheric pressure. It is necessary for water to overcome the atmospheric pressure before it can be changed to steam. If the altitude increases, as in ascending a mountain, the atmospheric pressure is lessened, hence less heat is required to overcome it, and water boils at a lower temperature. The boiling point of water is decreased 1° F. for each increase of 479 feet in altitude. What is the temperature of boiling water on Mt. Blanc?
TABLE OF ABBREVIATIONS
Ts. — Teaspoonful Qt. — Quart
Tb. — Tablespoonful Lb. — Pound
C. — Cupful Oz. — Ounce
Ssp. — Saltspoonful M. — Minute
Pt. — Pint H. — Hour
Measurements. — All measurements in this book are level. Accurate measuring is necessary to insure uniform success in cookery and to eliminate the element of " luck."
The standard measuring cup is one holding one-half pint.
The standard tablespoon is one holding one-sixteenth of a cupful.
One-half spoonful is measured by dividing the spoonful in two lengthwise.
Flour is measured after being sifted once, and is placed in the cup with a spoon that it may not be packed. The flour should be rounded slightly in the cup and then be leveled off with a knife.
EQUIVALENT WEIGHTS AND MEASURES
To be verified by class or by individual experiment.
4 ssp.= 1 ts. 8 or 9 eggs= 1 Ib.
2 ts.= 1 tb. 4 c. flour = 1 Ib.
16 tb.= 1 c. 2 c. butter = 1 Ib.
2 gills = 1 c. 2 c. gran, sugar = 1 Ib.
2 c.= 1 pt. 2i c. pow. sugar = 1 Ib.
2 pt. = 1 qt. 2f c. corn meal= 1 Ib.
4 qt.= 1 gal. 2 c. raisins = 1 Ib.
8 qt. = 1 peck 2 c. chopped meat = 1 Ib.
4 pk.= 1 bu. 1 tb. butter = \ oz.
1 tb. sugar = \ oz.
CHAPTER III CLASSIFICATION OF FOODS — CARBOHYDRATES
Classification of Foods and their General Uses in the Body :
A. ORGANIC FOODS. » 1. Carbohydrates.
Composed of carbon, hydrogen, and oxygen. Examples. — 1. Starch in cereals, etc.
2. Sugar.
3. Cellulose.
Uses in body. — 1. To supply heat and energy. 2. To form fat.
2. Fats.
Composed of carbon, hydrogen, and oxygen. Examples. — 1. Fat of meats.
2. Cream.
3. Butter.
4. Olive oil, etc.
Uses in body. — 1. To supply heat and energy. 2. To form fat.