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Candy and Frosting

Cook up to,

degrees

Fahrenheit

Fondant (thread stage) 230 to 236

Fondant (soft-ball stage). 238 to 240

Fudge (soft-ball stage)

234 to 240

Marshmallows (soft-ball stage) 238 to 240

Caramel mixtures (medium hard-ball stage) 246 to 252

Molasses taffy (hard-ball stage). 254 to 260

Toffee and butterscotch (soft-crack stage) 270 to 280

Hard candies to be pulled (hard-crack stage) 280 to 290

Clear brittle candies (hard-crack stage) ... 290 to 310

Caramelized sugar

320 to 354

Boiled Frosting: I egg-white to I cup sugar 238 to 242

2 egg-whites to I cup sugar. 244 to 248

3 egg-whites to I cup sugar. 254 to 260

MEAL PLANNING

Although it is desirable that each meal should be well selected, the day's food is the real measure of good nutrition. The foodselection standard should be used to determine the types of food to be selected. The art of combining these foods into wholesome and satisfying meals is the art of meal planning.

The Staying Quality of Food-Does it leave the stomach quickly or slowly? For healthy, active adults working outdoors, a great deal of food that has considerable staying quality may be highly desirable. For indoor workers and for children this type of food may be the wrong choice.

Fats and fat-rich foods all have "staying" quality. Cream sauces, home-cooked cereals and similar foods have moderate "staying" qualities. Dilute foods, foods containing meat-juices or fruit acids, are likely to encourage quick passage of food along the digestive tract. This is one reason for beginning a meal with meat soup or fruit in some form.

The Texture of Food plays an important part in its attractiveness. Crisp foods should be associated with soft ones. Variations in texture, even in a single dish, always appeal: oatmeal with cream and a sprinkle of coarse sugar; rice pudding with raisins; ice-cream with cake; crackers with cheese; crisp salad with soft dressing.

Appearance of Food is important to civilized man. Beautiful color, dainty, attractive arrangement play a large part in a successful meal.

Flavor of Food plays an important part in selecting the day's meals. Unfortunately, too often food is selected only on the basis of what tastes good.

SUGGESTIONS FOR THE GENERAL PLAN OF A