The Institute cook book

2 cups (1 pint) molasses V2 level teaspoon baking powder 1 tablespoon vinegar 1 teaspoon vanilla or ginger 2 tablespoons (1 ounce) butter extract substitute Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is brittle when dropped into cold water. Stir in baking powder and extract and pour into a buttered tin. When nearly cold pull until glossy. Cut into small pieces and lay on a buttered plate or wrap in waxed paper. Sufficient for 1 pound of candy. POP-CORN CANDY 1 cup syrup 2 or 3 quarts of popped com 1 teaspoon vinegar Boil together the syrup and vinegar until syrup hardens when dropped in cold water. Pour over freshly popped corn and mold into balls or fancy shapes for the Christmas tree. Little popcorn men will please the children. Mark in the features and outlines with melted chocolate. Either honey, maple syrup, molasses, white cane syrup or corn syrup may be used. CRYSTALLIZED FRUITS Use your own preserves. Peach, pear, apple, quince or watermelon rind will do. Drain from the fruit all syrup possible. Cut any size desired, sprinkle with sugar, and dry in the warmer or a very slow oven. It may be necessary to sprinkle the fruit again with sugar during the drying. When dry enough not to be at all sticky, sprinkle with sugar and pack in layers with wax papers between. This fruit, as well as dates and citron, may be used for dipping in bitter chocolate for bitter-sweets. 2S Table of Weights and Measures Materiai, Apricots Weight 1 lb. Mbasttbk 75 pieces Bananas 1 ft. 3 large Beans, Navy 1 ft. 21/3 cups Beans, canned String No. 2 1 lb. 2 oz. ^V^.]'-^ Lima No. 2 1 ft. 4 oz. Bread Graham 12 oz. 12 J^-in. slices Rye, Ward's 1 ft. 21 3^-in. slices White, Ward's 1 ft. 2 oz. 16 3^-in. slices Whole wheat. Ward's 1 ft. 4 oz. 15 3^-in. slices Butter 1 ft. 48 squares Milk, condensed 6 oz. 16 oz. 2/3 cup IJ cups Molasses No. 2}^ 2 fts. 6 oz. i% cups Pineapple No. 1 flat 9 oz. 5 slices No. 2 tall 1 ft. 3 oz. 10 slices Prunes Small 1 ft. 40 prunes Large 1 ft. 28-30 prunes Tapioca Instant 10 oz. If cups Minute 10 oz. I7 cups Pearl I ft. H cups ounce of sugar measures 2 level tablespoons. ounce of butter measures 2 level teaspoons. ounces of flour measures ]/2 cup. BALANCED RATION The most important consideration in planmng the daily menu is that there may be the right quantity of tissue-forming foods (protein) and suflScient fuel value. See tables on pages 482-4. Dietary studies have resulted in the following tentative standards: Nutrients. Character of work to be performed. Protein. Fat. Carbohydrates. value. European : Man at moderate work Pouud. 0.26 .32 .20 .22 .25 ,28 .39 Pound 0.12 .22 Pounds. 1.10 .99 Calories. 2,695 3,270 2,450 2,700 Man at hard work American: Man without muscular work Man with light muscular (sedentary) work Mbu with light to moderate muscular work 3,050 3,400 Man with moderate muscular work Man with very hard muscular work 5,500 FACTORS USED IN CALCULATING MEALS Man at hard muscular work requires 1.2 the food of a man at moderately active muscular work. Man with light muscular work and boy 15-16 years old require 0.9 the food of a man at moderately active muscular work.