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Sugar: a Great Source of Heat and Energy: Cook

MOLASSES TAFFY 2 cups of sugar 2 tablespoonsuls of butter 1/3 cup of glucose 1 tablespoonful of vanilla ex- 2/3 cup of water tract 1 cup of molasses Cook sugar, glucose and water as in Pop Corn Balls, but to 245 deg F. (hard ball when tested in cold water); add the molasses and butter and cook to 260 deg F. Pour on oiled slab or platter; while cooling turn the edges towards the center, and when cool enough pull in the hands or over a hook until very light-colored and cold. Flavor while pulling, adding the extract a little at a time. Finally pull out into strips and cut in short lengths. GLACE GRAPES (MALAGA OR TOKAY), CHERRIES, MARSHMALLOWS, ETC. 2 cups of granulated sugar 1 cup of water 1 tablespoonful of glucose Dissolve the sugar in the water and glucose, stir until the sugar is melted and proceed exactly as in making fondant. Cook to about 295 deg F. or until the syrup begins to show a slight tendency to an amber color, then remove at once from the fire to a saucepan of boiling water. Only sound grapes can be used, for if juice oozes from the fruit the effect of the candy is spoiled. If marshmallows are of large size, cut them in halves. English walnuts or almonds may also be used. Drop the article to be candied, gently, into the syrup, then with dipping fork lift out and set on the bottom of an inverted tin pan. Candied articles do not stick to tin. After a time, even with great care, the syrup will become cloudy. Discontinue the dipping and if necessary prepare another dish of syrup. The cloudy syrup may be used in cooking apples, etc. but it is not suitable for candied articles. BOILED FROSTING 3/4 cup of fine granulated sugar White of 1 egg 1/3 cup of water Grating of lemon rind or 2 or 3 drops of acetic acid 1/2 teaspoonful vanilla extract With the sugar and water a syrup is to be made that does not grain; thus the syrup is to be cooked in the same manner as fondant; i.e., stir the sugar and water until the sugar is melted and becomes hot, wash down the sides of the saucepan, cover and let boil three or four minutes, to dissolve any grains of sugar that remain; add two or three drops of acetic acid and let boil undisturbed to about 238 deg F., or until when the syrup is turned from the spoon spins a thread two inches in length clings from the spoon. Turn the syrup in a fine stream onto the white of egg, beaten dry, beating constantly meanwhile. Continue the beating, occasionally, until the frosting is cold. If the frosting be cooked too much, add a little lemon juice; if when cold it runs from the cake, the syrup was not cooked long enough. To remedy, put the frosting over the fire in a dish of water at just about the boiling point and beat constantly until the frosting thickens.