Cooking
CANDIES
When sugar and a liquid are boiled together, a sirup is formed which grows thicker as the boiling continues. The thickness of the sirup determines the general type of candy that will result.
Testing the Sirup
The simplest and must accurate method of determining whether the sirup is thick enough for your purpose is to measure it's temperature, because the temperature rises steadily as the sirup thickens.
A CANDY THERMOMETER registering up to 350 degrees F. is not expensive, and it will not only give you a higher average of success in candy making but will save you the time and labor that must otherwise be given to testing the sirup. A table giving the various stages of sugar cookery will be found on page 12.
---The Victory Binding of the American Woman's Cook Book, Wartime Edition; published 1943
Such a simple recipe; corn syrup, water, white & brown sugars are stirred, then boiled till 250; butter is added & then...depending on whether you wanted soft or hard candy...cooked a bit longer. I went for hard, so the magic number was 300 degrees F. Remove from heat, add in some vanilla. The recipe wants it poured onto a cold slab; failing to locate one, I used a greased baking dish.
This tastes exactly as it should. A deep, rich, flavor. Took very little time, with fantastic results.
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Potato Omelet
Sample Breakfasts Pineapple Juice Prepared Cereal Poached Eggs on Wholewheat Toast Milk, Coffee Oatmeal with Prunes Slab Bacon Cinnamon Toast Milk, Coffee Apple Juice Cracked Wheat Cereal Sweet Rolls Milk, Coffee Tomato Juice Soft-cooked Eggs Corn-bread,...
- Wartime Wednesdays: Alliteration For Breakfast
Butterscotch Buttermilk Biscuits Suggestions for a General Plan of a Day's Meals Breakfast Fruits, fresh, canned, dried or fresh stewed. Milk, or cocoa made with milk, for the children. Milk, cocoa, tea, coffee or other beverage for...
- Hardtack...the Other Kind
(Just-smashed hardtack) I was reading bakingsheet the other day, and saw Nic had a post about crackers and Swedish hardtack. I thought, 'oh, wow...I haven't had hardtack in years. Decades, even. I should grab the recipe.'. Then I read on,...
- Shf#7: Black & Sticky - Molasses. A Not-so-good Molasses'n'crème Fraîche Ice Cream, But A Rather Nice Sirupskage
While the sun has started warming the ground a little around here, it is still insanely cold outside. So why on earth I decided to make ice cream for Sugar High Friday, this time hosted by Derrick, is beyond me! Yup, sometimes I'm pretty foolish....
Cooking
Wartime Wednesdays: Butterscotch
CANDIES
When sugar and a liquid are boiled together, a sirup is formed which grows thicker as the boiling continues. The thickness of the sirup determines the general type of candy that will result.
Testing the Sirup
The simplest and must accurate method of determining whether the sirup is thick enough for your purpose is to measure it's temperature, because the temperature rises steadily as the sirup thickens.
A CANDY THERMOMETER registering up to 350 degrees F. is not expensive, and it will not only give you a higher average of success in candy making but will save you the time and labor that must otherwise be given to testing the sirup. A table giving the various stages of sugar cookery will be found on page 12.
---The Victory Binding of the American Woman's Cook Book, Wartime Edition; published 1943
Such a simple recipe; corn syrup, water, white & brown sugars are stirred, then boiled till 250; butter is added & then...depending on whether you wanted soft or hard candy...cooked a bit longer. I went for hard, so the magic number was 300 degrees F. Remove from heat, add in some vanilla. The recipe wants it poured onto a cold slab; failing to locate one, I used a greased baking dish.
This tastes exactly as it should. A deep, rich, flavor. Took very little time, with fantastic results.
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Potato Omelet
Sample Breakfasts Pineapple Juice Prepared Cereal Poached Eggs on Wholewheat Toast Milk, Coffee Oatmeal with Prunes Slab Bacon Cinnamon Toast Milk, Coffee Apple Juice Cracked Wheat Cereal Sweet Rolls Milk, Coffee Tomato Juice Soft-cooked Eggs Corn-bread,...
- Wartime Wednesdays: Alliteration For Breakfast
Butterscotch Buttermilk Biscuits Suggestions for a General Plan of a Day's Meals Breakfast Fruits, fresh, canned, dried or fresh stewed. Milk, or cocoa made with milk, for the children. Milk, cocoa, tea, coffee or other beverage for...
- Hardtack...the Other Kind
(Just-smashed hardtack) I was reading bakingsheet the other day, and saw Nic had a post about crackers and Swedish hardtack. I thought, 'oh, wow...I haven't had hardtack in years. Decades, even. I should grab the recipe.'. Then I read on,...
- Shf#7: Black & Sticky - Molasses. A Not-so-good Molasses'n'crème Fraîche Ice Cream, But A Rather Nice Sirupskage
While the sun has started warming the ground a little around here, it is still insanely cold outside. So why on earth I decided to make ice cream for Sugar High Friday, this time hosted by Derrick, is beyond me! Yup, sometimes I'm pretty foolish....