Identification Test For Glucose

Fehling solution will change from a blue color to a copper brown when boiled with glucose; it will not so change when boiled with sucrose or cane sugar.

Experiment 31

Mix a little glucose and water. Add a small amount of Fehling solution and boil.

Experiment 32

Mix a little cane sugar and water. Add a small amount of Fehling solution and boil. There will be no change of color if the sugar is pure and the Fehling solution has been freshly mixed.

Experiment 33

Test the juices of various fruits or small pieces of vegetables boiled in water with Fehling solution. In what form of sugar do many of the plants store part of their carbohydrates ?

Candy Making

See experiments with boiling sugar under "Boiling," page 15.

Fondant

Mix 2 c. sugar and 3/4 c. water. Put in a stewpan and heat. As it begins to boil, wipe down the sides of the kettle with a wet cloth. Sprinkle on 1/4 ts. cream of tartar and let it boil in, but do not stir the syrup. Cover the kettle for a minute or two or until the steam comes out around the cover. Remove cover and cook syrup to 238° F. or until it forms a soft ball when tested in ice water. Pour syrup on a slightly dampened platter and let stand without disturbing until all the heat has left it. Work back and forth with a wooden paddle or knife until the mixture creams. Knead into a smooth ball. Put into a closely covered fruit jar until ready to use. The quality of the fondant improves upon standing, but it must be kept in a cool, dry place and be closely covered.

How To Shape

Add desired flavoring, nuts, etc., to fondant and knead until mixed. Shape as desired, putting candies as formed on white table oilcloth or on paraffine paper.

How To Coat With Chocolate

Melt unsweetened chocolate over hot water, adding a few shavings of paraffine; remove from water and let cool a little. Dip fondant balls into it, using a fork; drain off as much chocolate as possible and put candies on white oilcloth or marble slab. Let stand until firm.

Cream Mints

Melt fondant over hot water, stirring constantly; flavor with peppermint or wintergreen to taste, and add desired coloring. Drop from the tip of a spoon on to oilcloth or paraffine paper. If the mixture becomes too thick, add a few drops of boiling water.

Note

Weigh candies and compute their cost.

Fruits. Composition Of Fruits (Olsen)

Fruits are composed largely of water; their solids consist of carbohydrates, a small amount of protein, and some mineral matter. Although their food value is low, fruits form a very valuable addition to the diet, for they contain mineral matter in an organic form in which it can be readily absorbed by the system. Their organic acids have medicinal properties and can also be oxidized in the human system to provide heat and other forms of energy. Fruits differ from vegetables in that their carbohydrates are largely in the form of sugar, hence they can be eaten without cooking; cooking, however, softens the cellulose, thus making the fruit more digestible.