Use and preparation of food

C. Cake icing must have as much of the sugar in the form of sucrose as the cream candy Icing may be prepared from corn sirup or honey, but it remains sticky on the outside. Demonstrate or have the students prepare fondant from maple sugar or sirup, using proportion of one cup sugar to one-half cup w^ater. If sirup is used, have them calculate the changes necessary in proportion. (Sec table, this lesson.) If maple sugar is not avail- able in the community, have students make fudge, using three-fourths cup sugar, one-fourth cup sirup (mohisses, sorghum, or glucose), one square chocolate, one-third cup water. Explain that cream candies can not be made entirely from the sirups because sucrose (cane, beet, or maple sugar) must be present if the sugar is to crystallize or cream. Point out that since this type of candy requires a large proportion of sugar it should be least used when sugar is scarce. Select other candies from the group below, choosing the ones in which the students are most interested and using the sirujjs available in the community. Where individual laboratory work is done the various kinds should be prepared, allowing ample opportunity for comparison. PEANUT OR COCONUT BRITTLE.* Sirup, 1 cup. Peanuts or coconut, 1 cup. Boil sirup until it begins to darken. Stir in the nuts, pour on an oiled .sheet, and cut into squares. TAFFY. Sirup, 1 cup. Butter substitute, 1 tablespoon. Vinegar, 1 tablespoon. Flavoring. Boil until the sirup forms a brittle mass in cold water. Pour on an oiled platter to cool. Pull quickly, incorporating as much air as possible. HONEY CARAMELS. (Honey candies are strong in flavor unless the honey is diluted with a flavorless ^irup.) Sirup (honey or honey and light sirup). Chocolate, 1 square. 1 cup. Vanilla, i teaspoon. Vinegar, 1 tablespoon. Butter substitute, 2 tablespoons. Boil until the sirup will form a firm ball in cold water. Pour into a squareedged pan, cut into squares, and wrap each square separately in oiled paper. Lessox 3. The Use of Sirups in Cakes and Cookies. AIM. To show the possibilities of substituting sirups for all or part of the sugar in cakes and cookies. 1. When sirups are used in place of sugar in making cakes, the batter is heavier and requires more baking powder to raise. The texture is not so good as when all sugar is used. 2. In making plain cakes and cookies, where the texture is less important, sirups may take the place of all the sugar. In richer cakes, where the texture is more delicate, one-half the sugar may be replaced by sirup. 3. Sirup should be substituted for sugar in cakes and cookies on the basis of sugar content rather than sweetening power. With the sweeter sirups the product will be sufficiently sweet. With the less sweet sirups, one-half sugar may be used for the flavor. (See table, Lesson 2.) 4. When sirup is used in cakes or cookies, the amount of liquid should be reduced one-fourth cup for every cup of sirup used. 5. Use strong-flavored, dark-colored sirup in spice or chocolate cake, reserving the light or more flavorless sirups for the more delicate cakes.