(4) Cake icings made with sirup and egg white are made on the same principles as the texture candies. If the sugar in the sirup is not sufficiently changed or if the proper precautions are not taken in handling, the icing is grainy. If too much sugar is changed in the sirup the icing is sticky and does not harden on top. METHOD OF DEVELOPING LABORATORY WORK. Have the women prepare a representative candy from each of the groups. Have recipes brought in for discussion. Classify them on basis of the type of candy. CHOCOLATE FUDGE. Sugar, 2 cups. Chocolate, 2 ounces. Milk, f cup. Vanilla, 1 teaspoon. Butter, 1 tablespoon. Boil together the sugar, chocolate, and milk until the mixture forms a soft ball, 114° O. (238° F). Remove from the fire and add the butter. Cool and add the vanilla. Stir until the mixture begins to stiffen. Pour into a buttered pan and cut into squares. PEANUT BRITTLE. Sugar, 2 cups. Unroasted peanuts, 1 cup. Put peanuts in a buttered shallow pan. Heat sugar slowly over a moderate lire, stirring constantly until it is a golden brown. Pour at once over peanuts in a thin sheet and mark in squares. FONDANT. Sugar, 5 cups. Water, 2^ cups. Cream of tartar, i teaspoon. Boil ingredients to the soft ball stage. To prevent crystallization, wipe crystals from the side of the pan as soon as they form. Remove from the fire, let stand until cool, then beat until creamy. Turn out onto marble slali or large platter and knead until soft and velvety in texture. Let stand 24 hours in a covered jar. DIVINITY. Sugar, 3 cups. Water, i cup. Corn sirup, 1 cup. Chopped nuts, 1 cup. Whites of 3 eggs✪ Divinity. Vanilla, 1 teaspoon. Boil sugar, sirup, and water to the crack stage, 127° to 185* O. (260° to 275° F.). Pour over the beaten whites, beating constantly. As it thickens, add the vanilla and nuts. Pour onto a buttered plate and cut into squares or drop from spoon. SUQAE TAFFY. Sugar, 3 cups. Vinegar, I cup. Water, 1 cup. Butter, 2 tablespoons. Boil without stirring to the brittle stage, 132° C. (270° F.). Pour into but- tered plates, and when cool enough to handle pull until white and glossy. Add any desired flavoring while pulling. Pull into long thin strips and cut into 1-inch pieces with scissors. Lay on buttered paper. USE AND PREPARATION OF FOOD. 155 MRS. WILSON'S DECOKATIVE AND PLAIN ICING.* Whites of 4 eggs. Lemon juice, 1 teaspoon; or Sugar, 2^ cups✪ Mrs. Wilson's Decorative and Plain Icing. Baking powder and tartaric acid ^^'ate^, 1 cup. mixed, i teaspoon. Cook sirup until it drops thick from spoon. Have whites beaten stiff and smooth with the half cup of sugar. Add sirup to eggs a little at a time, letting the last cook until it threads. After beating well, put over pan of hot water and add powder. Cook until it piles without sinking, to decorate. Plain icing will not require so much cooking. The decorative icing can be beaten back smooth with a spoon. Use lemon if preferred to powder. Lesson 2. Candies Made from Sirups. ai:m. To teach ways of using sirups in the home.

AI-modernized reading of the original text

(4) Cake icings made with sirup and egg white are made on the same principles as the texture candies. If the sugar in the sirup is not sufficiently changed or if the proper precautions are not taken in handling, the icing is grainy. If too much sugar is changed in the sirup the icing is sticky and does not harden on top. Have the women prepare a representative candy from each of the groups. Have recipes brought in for discussion. Classify them on basis of the type of candy. CHOCOLATE FUDGE. Sugar, 2 cups. Chocolate, 2 ounces. Milk, f cup. Vanilla, 1 teaspoon. Butter, 1 tablespoon. Boil together the sugar, chocolate, and milk until the mixture forms a soft ball, 114° O. (238° F). Remove from the fire and add the butter. Cool and add the vanilla. Stir until the mixture begins to stiffen. Pour into a buttered pan and cut into squares. PEANUT BRITTLE. Sugar, 2 cups. Unroasted peanuts, 1 cup. Put peanuts in a buttered shallow pan. Heat sugar slowly over a moderate fire, stirring constantly until it is a golden brown. Pour at once over peanuts in a thin sheet and mark in squares. FONDANT. Sugar, 5 cups. Water, 2^ cups. Cream of tartar, i teaspoon. Boil ingredients to the soft ball stage. To prevent crystallization, wipe crystals from the side of the pan as soon as they form. Remove from the fire, let stand until cool, then beat until creamy. Turn out onto marble slab or large platter and knead until soft and velvety in texture. Let stand 24 hours in a covered jar. DIVINITY. Sugar, 3 cups. Water, i cup. Corn sirup, 1 cup. Chopped nuts, 1 cup. Whites of 3 eggs. Vanilla, 1 teaspoon. Boil sugar, sirup, and water to the crack stage, 127° to 185* O. (260° to 275° F.). Pour over the beaten whites, beating constantly. As it thickens, add the vanilla and nuts. Pour onto a buttered plate and cut into squares or drop from spoon. SUGAR TAFFY. Sugar, 3 cups. Vinegar, I cup. Water, 1 cup. Butter, 2 tablespoons. Boil without stirring to the brittle stage, 132° C. (270° F.). Pour into buttered plates, and when cool enough to handle pull until white and glossy. Add any desired flavoring while pulling. Pull into long thin strips and cut into 1-inch pieces with scissors. Lay on buttered paper. MRS. WILSON'S DECORATIVE AND PLAIN ICING.* Whites of 4 eggs. Lemon juice, 1 teaspoon; or Sugar, 2^ cups. Baking powder and tartaric acid Water, 1 cup. mixed, i teaspoon. Cook sirup until it drops thick from spoon. Have whites beaten stiff and smooth with the half cup of sugar. Add sirup to eggs a little at a time, letting the last cook until it threads. After beating well, put over pan of hot water and add powder. Cook until it piles without sinking, to decorate. Plain icing will not require so much cooking. The decorative icing can be beaten back smooth with a spoon. Use lemon if preferred to powder. Lesson 2. Candies Made from Sirups. ai:m. To teach ways of using sirups in the home.

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DivinityChocolate FudgePeanut BrittleFondantSugar TaffyMrs. Wilson's Decorative and Plain Icing

Use and preparation of food