Food recipes
Shelled Roasted Cracker Jack
Shelled Roasted Cracker Jack
Ingredients:
4 qt. popped corn
1 c. shelled, roasted peanuts
1 c. molasses
1/2 c. sugar
Directions:
Put the popped corn and the peanuts together in a receptacle large
enough to hold them easily. Cook the molasses and the sugar until the
sirup spins a thread. Then pour this over the popped corn and peanuts
and mix well until it becomes cold and hard.
SERVING CANDY
123. The best time to serve candy is when it will interfere least with
the digestion, and this is immediately after meals. A dish of candy
placed on the table with the dessert adds interest to any meal. It
should be passed immediately after the dessert is eaten.
Various kinds of bonbon dishes in which to serve candies are to be had,
some of them being very attractive. Those having a cover are intended
for candy that is to be left standing for a time, while open dishes
should be used for serving. Present the candy tastefully arranged on a
silver dish having a handle. Dishes made of glass or china answer the
purpose equally as well as silver ones, and if a bonbon dish is not in
supply a small plate will do very well. A paper or a linen doily on the
dish or plate adds to the attractiveness, as does also the manner in
which the candy is arranged.
* * * * *
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CONFECTIONS
EXAMINATION QUESTIONS
(1) What are confections?
(2) Discuss the use of confections in the diet of children and adults.
(3) (a) What food substance is found in the largest proportion in
candy? (b) Are candies high or low in food value?
(4) Discuss briefly the kinds and qualities of sugar and their uses.
(5) What is the value of glucose in candy making?
(6) What kinds of flavorings are the most desirable?
(7) What care should be exercised in the use of colorings in candy?
(8) (a) What acids are used in candy making? (b) Why are these acids
used?
(9) Of what value are milk, cream, and butter in the making of candy?
(10) What may be said of the selection of a pan for cooking candy?
(11) (a) What methods are used for testing candies? (b) Which of
these methods is the most accurate?
(12) (a) How should the mixture be poured out to cool when a creamy
candy is being made? (b) To what point should the sirup be cooled
before the stirring is begun?
Ingredients:
4 qt. popped corn
1 c. shelled, roasted peanuts
1 c. molasses
1/2 c. sugar
Directions:
Put the popped corn and the peanuts together in a receptacle large
enough to hold them easily. Cook the molasses and the sugar until the
sirup spins a thread. Then pour this over the popped corn and peanuts
and mix well until it becomes cold and hard.
SERVING CANDY
123. The best time to serve candy is when it will interfere least with
the digestion, and this is immediately after meals. A dish of candy
placed on the table with the dessert adds interest to any meal. It
should be passed immediately after the dessert is eaten.
Various kinds of bonbon dishes in which to serve candies are to be had,
some of them being very attractive. Those having a cover are intended
for candy that is to be left standing for a time, while open dishes
should be used for serving. Present the candy tastefully arranged on a
silver dish having a handle. Dishes made of glass or china answer the
purpose equally as well as silver ones, and if a bonbon dish is not in
supply a small plate will do very well. A paper or a linen doily on the
dish or plate adds to the attractiveness, as does also the manner in
which the candy is arranged.
* * * * *
141 / 211
CONFECTIONS
EXAMINATION QUESTIONS
(1) What are confections?
(2) Discuss the use of confections in the diet of children and adults.
(3) (a) What food substance is found in the largest proportion in
candy? (b) Are candies high or low in food value?
(4) Discuss briefly the kinds and qualities of sugar and their uses.
(5) What is the value of glucose in candy making?
(6) What kinds of flavorings are the most desirable?
(7) What care should be exercised in the use of colorings in candy?
(8) (a) What acids are used in candy making? (b) Why are these acids
used?
(9) Of what value are milk, cream, and butter in the making of candy?
(10) What may be said of the selection of a pan for cooking candy?
(11) (a) What methods are used for testing candies? (b) Which of
these methods is the most accurate?
(12) (a) How should the mixture be poured out to cool when a creamy
candy is being made? (b) To what point should the sirup be cooled
before the stirring is begun?
Printed from https://recipe.bluelayer.org/recipe/73105/shelled-roasted-cracker-jack