A large amount of sugar reaches the home in the form of sirups. These have formerly been used only in the form of a spread on bread and cakes. During the sugar shortage the production of sirups was stimulated and the supply increased. The production of some of the sirups could easily be increased with little extra outlay and expense and some can be produced more cheaply than cane sugar. We find sirups more desirable for use in certain places than cane sugar. If a stead}'' demand for sirups is created, sirups will appear on the market at lower prices. POINTS TO be brought OUT. 1. Food value, or the composition of the sirup, showing its total sugar content. 2. Comparative sweetness. 3. Substitution value on the basis of weight and composition. Amovnt of sirup equivalent to one cup of sugar. Material. Water. One cup (weight In grams). Solids in 1 cup (wel;jht in grams). Equivaleni of 1 cup of sugar; weight in — Grams. Cups. Per cent. 30 25 22 19.5 335 337 332 332 234 252 259 265 285 26f> 258 250 (1. 8.5 .79 .78 .75 On this basis, approximately three-fourths cup of sirup will take the place of one cup of sugar. If equal sweetness is desired the ^From Mrs. Wilson's New Cook Book, 158 USE AND PREPARATION OF FOOD. iimount of liquid sweetener must be increased to one cup honey or one and two-thirds cups of corn sirup. This is not economical nor is it desirable, since we habitually use too much sweetening in foods. If sirups are used in recipes where the amount of liquid used is an important factor, decrease the liquid three-eighths cup for every pound or one-fourth cup for eA^ery cup of liquid sweetener used, 4. Forms of sugar present in sirups. — The different forms of sugar (see Lesson 1) are combined in varying proportions in the sirups. The table below shows the kind of sugar which is present in tlie largest amount. The form in wdiich the sugar is present is im- portant in making candies and cake icing. Sirup. Forms of sugar present. Mfple Principally sucrose. Approximatelv one-third invert sugar, two- thirds sucrose. Approximately one-third sucrose, twc-thirds in- vert sugar. Approximatelv invert su^ar. Approximately a mixture of glucose, maltose, and dextrin. Approximatelv four-fllths commercial glucose, one-Iifth sucrcso. 5. Use of sirups in making candy. — Y\e must bear in mind the fact that sucrose must be present in a definite proportion if the candy is to cream. The other sugars retard crystallization and prevent it entirely if used in too large proportion. When invert sugar is added in the form of sirup the acid may be omitted and the cooking time shortened by decreasing the proportion of liquid used. A. In cream candies, such as fudge, fondant, and divinit}^, at least three-fourths of the sugar must be in the form of sucrose either dry or. in sirup. (Note the sucrose present in maple sirup.) The other sugars retard crystallization. B. Uncrystallized candies may be made entirely from the sirups. Yvhere sirups have a strong flavor they may be combined with com- mercial glucose, which has little flavor, or with cane sugar. The only precaution necessary is to be sure tliat enough invert sugar is added to prevent graining.

AI-modernized reading of the original text

A large amount of sugar reaches the home in the form of sirups. These have formerly been used only in the form of a spread on bread and cakes. During the sugar shortage the production of sirups was stimulated and the supply increased. The production of some of the sirups could easily be increased with little extra outlay and expense and some can be produced more cheaply than cane sugar. We find sirups more desirable for use in certain places than cane sugar. If a steady demand for sirups is created, sirups will appear on the market at lower prices. POINTS TO be brought OUT. 1. Food value, or the composition of the sirup, showing its total sugar content. 2. Comparative sweetness. 3. Substitution value on the basis of weight and composition. Amovnt of sirup equivalent to one cup of sugar. Material. Water. One cup (weight In grams). Solids in 1 cup (weight in grams). Equivaleni of 1 cup of sugar; weight in — Grams. Cups. Per cent. 19.5 26f> (1. 8.5 .79 .78 .75 On this basis, approximately three-fourths cup of sirup will take the place of one cup of sugar. If equal sweetness is desired the ^From Mrs. Wilson's New Cook Book, iimount of liquid sweetener must be increased to one cup honey or one and two-thirds cups of corn sirup. This is not economical nor is it desirable, since we habitually use too much sweetening in foods. If sirups are used in recipes where the amount of liquid used is an important factor, decrease the liquid three-eighths cup for every pound or one-fourth cup for every cup of liquid sweetener used, 4. Forms of sugar present in sirups. — The different forms of sugar (see Lesson 1) are combined in varying proportions in the sirups. The table below shows the kind of sugar which is present in tlie largest amount. The form in which the sugar is present is important in making candies and cake icing. Sirup. Forms of sugar present. Mfple Principally sucrose. Approximatelv one-third invert sugar, twothirds sucrose. Approximately one-third sucrose, twc-thirds invert sugar. Approximatelv invert sugar. Approximately a mixture of glucose, maltose, and dextrin. Approximatelv four-fllths commercial glucose, one-fifth sucrcso. 5. Use of sirups in making candy. — Y\e must bear in mind the fact that sucrose must be present in a definite proportion if the candy is to cream. The other sugars retard crystallization and prevent it entirely if used in too large proportion. When invert sugar is added in the form of sirup the acid may be omitted and the cooking time shortened by decreasing the proportion of liquid used. A. In cream candies, such as fudge, fondant, and divinity, at least three-fourths of the sugar must be in the form of sucrose either dry or in sirup. (Note the sucrose present in maple sirup.) The other sugars retard crystallization. B. Uncrystallized candies may be made entirely from the sirups. Yvhere sirups have a strong flavor they may be combined with commercial glucose, which has little flavor, or with cane sugar. The only precaution necessary is to be sure tliat enough invert sugar is added to prevent graining.

Use and preparation of food