In _buying sugar_ it is economy to purchase granulated in large quant.i.ties, a fraction of a cent per pound being saved in this way. The cut sugar comes in convenient boxes, which keep the product clean.
Powdered sugar may be bought in small quant.i.ties, three or five pounds, since it is not used so much in cooking as the granulated.
=Candy, homemade and purchased.=--Candy, if not eaten between meals, is an allowable form of sugar. The best time for eating it is at the end of a meal, one or two pieces. Even in this case, however, it would be better for the body if the craving for sweet were satisfied by fruit rather than candy.
Candy made at home costs less than high grade commercial candy, even counting in the labor. It is superior to cheap grade candy, which may even contain poisonous coloring matter. It is a pleasure to make it at times, and it is always a pleasing gift at the holiday season.
GENERAL METHODS AND RECIPES
=Principles of cooking.=
A sirup is formed by cooking sugar with water.
The sirup thickens if process is prolonged and water evaporates.
Cane sugar is changed to glucose and fructose by boiling with an acid.
Heated without additional water, the sugar is partially decomposed, giving off water and becoming brown in color. This is "caramel," used for coloring, and flavoring.
The final stage of heating leaves pure carbon.
=8. Peanut brittle.=
_Ingredients._
Sugar 2 cups Salt 1/4 teaspoonful Peanuts 1 quart
_Method._--Sh.e.l.l the peanuts and chop them in small pieces. Put the sugar in a saucepan and place over a moderate fire. Stir from the bottom until the sugar is entirely melted and of a rich brown color. The sugar will lump badly at first, but these lumps will entirely melt in time. Turn the chopped peanuts and salt into the sirup and stir together and immediately turn out on a b.u.t.tered pan. When cold, break into pieces.
=9. Fudge.=
_Ingredients._
Sugar 2 cups Cream of tartar 1/8 teaspoonful Chocolate 2 squares Milk or water 1 cup Vanilla 1 teaspoonful
_Method._--Mix the first four ingredients and place over a hot fire. Stir steadily until the mixture begins to boil. Stir occasionally after this until, when half a teaspoonful is dropped into cold water, it may be rolled to a soft ball with the fingers. Set the saucepan in a cool place and leave until it becomes just lukewarm. Add the vanilla and stir the mixture until it becomes thick and seems very slightly granular. Pour it into a b.u.t.tered tin and as soon as possible cut into squares. The exact point at which to remove the fudge from the fire and again at which to cease stirring and pour into the pan is a matter which only practice can teach.
=10. Penocha.=
_Ingredients._
Brown sugar 2 cups b.u.t.ter 2 tablespoonfuls Milk, cream, or water 1 cup Cream of tartar 1/8 teaspoon or less Vanilla 1 teaspoon
_Method._--As with recipe 9. The very dark brown sugar contains some acid and therefore less cream of tartar may be used. Chopped nuts may be added with the vanilla to both fudge and penocha.
=11. Fondant for French creams.=
_Ingredients._
Sugar 2 cups Cream of tartar 1/8 teaspoonful Boiling water 2/3 cup
_Method._--Mix the sugar and cream of tartar. Add the boiling water and place over a moderate fire, stirring slowly and steadily until the sugar is dissolved. Do not stir after the mixture begins to boil, but let it boil slowly until the sirup will form a soft ball in cold water. Turn out on a platter without sc.r.a.ping the saucepan. The success of the fondant depends upon the complete changing of the cane sugar into fructose and glucose, the crystals of the latter being much finer than those of cane sugar. Stirring the mixture while it boils or before it has cooled sufficiently will result in the formation of cane sugar crystals, and the fondant will be harsh and rough.
When the fondant is barely lukewarm begin to stir it with long steady strokes and continue this until the mixture becomes creamy and thick and begins to break away from the sides of the dish and the spoon. Then gather it all together into a round ma.s.s and knead like bread until it becomes pliable. It may then be wrapped in oiled paper or put into a covered bowl or fruit jar and kept until wanted.
Fondant is the foundation for all bonbons and may be made up into a great variety of shapes and with many flavors. It may be mixed with chopped candied fruits or nuts or coated with chocolate.
_Laboratory management._--The holiday time is the natural season for the candy-making lesson. It is not worth while to spend much time on this topic, at the sacrifice of others.
EXERCISES
1. What is meant by a fuel food?
2. Why should fat be taken daily?
3. Compare the cost of different kinds of fat.
4. Why is beef fat less expensive than b.u.t.ter?
5. How is fat mixed with other ingredients in a sauce?
6. What is the chief point to consider in the cookery of fat?
7. What is the difference between cane sugar and honey?
8. Compare the cost of a pound of homemade candy with that of good quality bought at a shop.
9. How is fat changed in digestion?
10. How is sugar changed in digestion?
CHAPTER XI
m.u.f.fINS, BISCUIT, CAKE, AND PASTRY
Wheat flour is the important material in this group, but m.u.f.fins and biscuit may be varied by the use of corn meal, rye, and Graham flour, and cooked cereals may also be utilized. The ingredients are flour, salt, a liquid, sometimes a fat, eggs, and sugar. The flavorings are spices, essences, fruit juice, dried fruits, nuts, chocolate. The mixture must be smooth, but it is also necessary to make it porous or "light." This is accomplished by means of leavening agents, "to leaven" meaning "to make light."
=Leavening agents.=--The batter, or dough, is leavened by introducing into it air or a gas that expands when heated in the oven, thus making the whole more porous and larger in bulk.
_Air._--This is introduced into the batter by beating, or by beating air into the white of egg and stirring the beaten white into the batter.
_Steam._--The water in the batter turns to steam in the oven, and as it expands it a.s.sists in the leavening of the ma.s.s. See Popovers.
_Carbon dioxide gas._--This is introduced in three ways.