1472 Thk Cornell Readixc-Courses 



in order to encourage housewives in this kind of cookery as well as to guard 

 them against failure when trying some of the recipes for frostings and 

 fillings given in this lesson, the following points essential to a thorough 

 knowledge of sugar cookery are given. 



Certain properties of cane sugar 

 The ordinary sugar of commerce is known as cane sugar. This name 

 was originally given to indicate the source from which the sugar was 

 made, but it is now used instead to distinguish cane sugar from other 

 sugars, such as glucose, maltose, lactose, and the like, and may refer 

 to sugar produced from either sugar cane or sugar beets. Cane sugar 

 possesses properties that differ greatly from those possessed by glucose. 



1. Cane sugar cr^^stallizes readily and in large crystals from a con- 

 centrated cane sugar solution. Glucose is crystallized with great difficulty 

 and the crystals formed from a concentrated glucose solution are extremely 

 fine. 



2. The presence of glucose in a cane sugar solution prevents or retards 

 crystallization and decidedly modifies the kind of crystals formed. When 

 sufficient glucose is added to a concentrated cane sugar solution and the 

 solution is made to crystallize, instead of the large cane sugar crystals, 

 very fine crystals are formed and the mixture has a creamy consistency. 

 This fact is fundamental to the making of certain frostings and candies. 



3. When cane sugar is cooked with an acid, it is gradually changed to 

 glucose and fructose. The amount of glucose and fructose produced 

 depends on the amount of acid used and the length of time required to 

 concentrate the solution. 



Relation of temperature to concentration in sugar cookery 

 Sugar cookery means the process of concentrating a sugar solution. 

 When sugar and water are cooked together the mixture becomes thicker, 

 or more concentrated, in proportion to the amount of time the mixture 

 is cooked. There is a very interesting relationship between the con- 

 centration of a sugar solution by heat and the temperature of the solution. 

 At a given concentration a sugar solution always has the same temperature. 

 A fact of equal value in sugar cookery is the reverse of the last statement ; 

 that is, at a given temperature a sugar solution in process of cooking always 

 has the same concentration. These facts make the use of a thermometer 

 that can register high temperatures of great value in making cooked 

 frostings and candy. It is possible by using a thermometer to know the 

 exact concentration of a sugar solution. It is also possible by testing 

 the concentration of a sugar solution to know about what the tern- 



