School and Home Cooking Part 12

Add the chopped peanuts and salt to either kind of sirup, stirring them in as quickly as possible. Pour immediately into a hot, _unb.u.t.tered_ pan. When slightly cool divide into squares with a chopping knife.

_Puffed cereals_ or _shredded coconut_ may be used instead of peanuts. Commercial salted peanuts may be used also. When the latter are used, the salt in the recipe above should be omitted.

CARAMELIZED SUGAR.--It should be noted that when heat is applied to granulated sugar, the latter liquefies and becomes brown in color. This brown liquid is called _caramel_ The process of making it is called _caramelization_.

When sugar is caramelizing, it reaches a high temperature. The melting point of tin is near the temperature of caramelized sugar. The enamel of granite ware is apt to chip off if subjected to great changes of temperature. Iron is not affected by the highest cooking temperature, hence it is desirable to use an iron utensil for caramelizing sugar.

NOTE.--When cane or granulated sugar is caramelized, a small quant.i.ty of an injurious substance called _furfural_ is formed. (See Journal of Home Economics, Vol. IX (April, 1917), p. 167.) The more sugar is heated, the more of the injurious substance is produced. Also, cane sugar yields more furfural than glucose,--the kind of sugar that is present in corn sirup. When caramelized sugar is boiled with water, however, the furfural is expelled.

In making Peanut Candy, the caramelized sugar cannot be boiled with water, hence it is desirable to use a combination of granulated sugar and corn sirup and heat the mixture until it is only light brown in color.

EXPERIMENT 13: THE SOLUBILITY OF CARAMEL.--Immediately after removing the candy from the iron pan, pour hot water into the pan. Allow it to stand for several minutes, then examine. Is caramel soluble in water? Does it dissolve more or less readily than granulated sugar? What practical application can be drawn from this experiment with regard to was.h.i.+ng a pan in which sugar has been caramelized?

QUESTIONS

Weigh one pound of granulated sugar. How many cupfuls does it measure?

Weigh one pound of powdered sugar. How many cupfuls does it measure?

What is the price per pound of granulated and of powdered sugar?

What is the price of corn sirup per can? How much does a can measure?

Calculate the cost of peanut candy made entirely with granulated sugar and that made with granulated sugar and sirup.

Note the proportion of unsh.e.l.led to sh.e.l.led peanuts. How many unsh.e.l.led peanuts are required for one cupful of sh.e.l.led peanuts?

Why is an iron rather than a granite pan used for making peanut candy?

What is the advantage of heating the pan?

Why is it necessary to pour the mixture into the pan immediately after adding the peanuts?

Why is a mixture of granulated sugar and corn sirup used in the making of peanut candy rather than corn sirup? (See _Corn Sirup_.)

From your work in physiology, explain the relation of the digestion, absorption, and a.s.similation of foods.

LESSON XVII

SUGAR-RICH FRUITS: DRIED FRUITS (A)

DRIED FRUITS.--The wrinkled skins of dried fruits indicate that there has been a loss of some material. The water of fresh fruits evaporates as they are dried. Hence dried fruits contain very much less water than fresh fruits. But weight for weight they contain a greater quant.i.ty of sugar and ash.

Like all fruits, dried fruits are especially valuable for their ash. They are also valuable for their sugar. Three fourths of the weight of most dried fruit is sugar.

Dried fruits such as raisins, dates, figs, and prunes are valuable sweets for boys and girls. It is much better to eat one of these fruits than candy. This is because the sugar is mixed with other materials and as explained previously does not irritate the digestive organs as does the concentrated sugar existing in most candies. (See the _Digestion of Sugar_.) The fact that mineral materials exist along with sugar is another point in favor of the sweet fruits. All the above-mentioned fruits contain iron. Very young children are fed prune juice because of its laxative effect.

The unpopularity of prunes is unfortunate. This may be because prunes were formerly one of the cheapest fruits or because they are cooked and served in the same way too often. A pleasing variation may be made by combining them with other food materials. Many kinds of very tasty desserts containing prunes may be made. Many varieties of prunes may be cooked without the addition of any sugar. Desirable results can often be secured by combining prunes and other dried fruits with tart fruits such as apricots, apples, and rhubarb.

Raisins are a favorite food of mountain climbers and those tramping long distances. They serve as a satisfying diet on such trips because of their high sugar content (sugar has been mentioned previously as energy-giver).

Since they are a dried fruit, a small quant.i.ty furnishes much food. This is an advantageous factor in carrying them.

GENERAL RULES FOR COOKING DRIED FRUITS.--Wash the fruit carefully. Place it in the saucepan in which it is to be cooked and pour enough cold water over the fruit to cover it. Cover the saucepan and allow the fruit to soak for several hours or overnight. Then cook the fruit at simmering temperature in the water in which it was soaked. When the fruit is tender, remove the saucepan from the fire, add sugar if desired, and stir carefully until the sugar is dissolved. Serve cold.

PRUNES

Prepare according to the general rule. For each 2 cupfuls of prunes add about 1/4 cupful of sugar and one tablespoonful of lemon juice. The sugar may be omitted and only the lemon juice added.

APRICOTS

Prepare according to the general rule. For 1/2 pound of apricots add 1/2 cupful of sugar.

TO PREPARE RAISINS FOR COOKING.--Raisins that are sold in packages need only slight was.h.i.+ng. Before using, they should be separated and examined for any bits of stem that have not been removed before packing. It is desirable to cut each raisin in halves when used for cakes and breads.

Raisins that are sold by "bulk" need careful was.h.i.+ng. Place seeded raisins in a strainer and pour cold water over them; drain well. If the raisins are to be used at once or in a cake, dry them on a towel.

If raisins are to be seeded, cover them with boiling water. When they are soft, drain and press out the seeds.

TO PREPARE CURRANTS FOR COOKING.--"Package" currants need but little was.h.i.+ng, but they should be examined carefully for bits of stem before using. To clean "bulk" currants place them in a colander or strainer, shake flour over them, and rub the floured currants between the hands.

Pour water through the strainer until the water comes through clear. If the currants are to be used in a cake, dry them in the sun, on a towel, or in a "cool" oven.

MIXED FRUIT SAUCE

1/2 pound dried apricots 1 pint water 1 cupful raisins 1/4 teaspoonful salt 1 lemon,--juice 1 orange,--juice and grated rind 5/8 cupful sugar

Soak the apricots for several hours or overnight in the water. Add the other fruits and cook the mixture at simmering temperature until the apricots and raisins are tender. Add the sugar and salt. Stir until dissolved. Serve the sauce cold as a dessert.

QUESTIONS

Weigh 1 cupful of dried fruit and record weight.

Weigh and measure soaked fruit (1 cupful before soaking) and record weight and measure. To what is the increase in measure of the soaked fruit due?

What use should be made of the water in which dried fruit is soaked? What does this water contain? (See Experiment 10.)

What is the purpose of soaking dried fruit before cooking?

What is the purpose of covering the fruit while soaking?

Using the data regarding fresh fruit obtained in Lesson I, and that obtained by weighing dried fruit before and after soaking, estimate the difference in the cost of one pound of fresh and of soaked dried fruit.

State two reasons for combining raisins with apples and apricots in Baked Apples and Mixed Fruit Sauce.