Three short courses in home making

LESSON XX. -i 0 \U. Food value and cooking. The use of peanuts in candy. Peanut cookies, or peanut, molasses, >>r fudge candies i > be made for a special entertain* men!. r M I Sugar is valuable to the body as a source of heal and energy. W bile it is of digestion, it is very irritating to the body if taken in large quantities, and hence it should be taken in small quantities and preferably at meal time or with other food. Two or three pi< sandy taken at the end <»f the meal will uot l>e harmful, b tdy habitually between meals is sure to produce harmful effects in the body. Large quantities of candy are always disturbing to the body. r is present in many fruits and -nine vegetables. Mil k. con- tains a good per cent of sugar. In preparing foods t<> which the addition of Bugar seems desirable, care should be taken not to add it in large quantit i PBELIMINABY PLAN. Lb . is desirable to have a dis< u of sugar and its value to the body, the preparation <-!' cookies or candy for some school function or Christmas party can he undertaken in conjunction with this on. The lesson should he given at a time when it will mean most •" ' Is. The work should be jo planned that the edrls will learn something of the principles of sugar cookery as well the - using. 1 i ..e 3 cups ti ;r. owder. • iiiiian [ cop milk. J i ■: add milk . ith I with bakii I ; \x t<- thi adding II lightly, • I <li|> iri lie- oi and cinnamon that 1 q butt and bake in a h it in n Blip from p 1 • : softer <:<*ok; .i!:' i up but li* 1>1U* J cup sugar. ilk. l i-gg. p finely chopped peanuts. .ispoon baking powder. .ispoon salt. 2 whole] shelled. 78 THREE SHOBT COURSES IN HOME MAKING. Cream the butter, add the sugar and the egg well-beaten. Mix and sift dry ingre- dients, add to first mixture, then add milk, peanuts, and lemon juice. Drop from the teaspoon onto an unbuttered baking sheet, an inch apart, and place £ peanut on top of each. Bake 12 to 15 minutes in a moderate oven. (2^ to 3 dozen.) Peanut Brittle. 1 cup sugar. 1 cup peanuts (1 quart with shells on). Heat sugar until it all melts and liquid becomes clear, remove immediately, add peanuts, chopped if desired, mixing them in thoroughly; quickly spread upon a smooth tin or iron sheet, press into shape with knife and cut into bars or squares. Serves ten. Molasses Candy. 2 cups molasses. 1 tablespoon vinegar. | cup sugar. \ teaspoon soda. 2 tablespoons butter. Put molasses, sugar, and butter into a thick saucepan or kettle, and stir until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water. Stir con- stantly at the last to prevent burning. (Butter may be omitted if it can not be easily secured.) Add vinegar and soda just before removing from fire. Pour into a well-greased pan and let stand until cool enough to handle. Then pull until light and porous and cut in small pieces with scissors, arranging on buttered plates. Serves 16 to 20. Caramel Fudge. 2 cups sugar. 1 tablespoon butter. 1 cup milk. \ cup nuts, broken up. J cup caramelized sugar. Boil sugar and milk together, add caramelized sugar and butter, and boil to the soft ball stage. Take from fire and beat until the candy becomes creamy. Add nuts and turn into buttered pans; when cool cut into squares. Serves 16 to 20.