HOME ECONOMICS FOR SOUTHERN SCHOOLS. 29 
LESSON 63. 
General review. 
LESSON 64. 
Problem.—To make peanut brittle. It is better to make this by 
simply melting the sugar without the addition of water. 
Pownts to be brought out.—Dry heat melts sugar, changing it first to a 
light brown sirup which hardens on cooling and is the basis of brittle 
candies. If the heating were carried further there would be a con- 
tinued browning and the material called caramel would be formed. 
Water is given off during the process of melting. 
Reference.—Any good book on food preparation or candy making. 
Correlation.—Arithmetic: Calculate the cost of homemade peanut 
brittle and compare it with the price of that bought at the store. 
LESSON 65. 
Start Christmas sewing. (See Lesson 56.) 
Supplementary topic.—Make a working plan for the control of money 
in the family. Should the father have sole control, or father and 
mother plan jointly for expenditures? At what age should children 
be told about family finances ? 
LESSON 66. 
Christmas sewing. (See Lesson 56.) 
Supplementary toprc.—Many children are given a regular allowance 
of money for clothing, for savings, for gifts. Write a story of a 
girl’s allowance and what she did with it. What are the advantages 
in having an allowance? 
LESSON 67. 
Problem.—To make fudge. 
Points to be brought out.—In making fudge we dissolve the sugar and 
other materials in water and cook until a definite concentration is 
reached, then by beating we recrystailize the sugar, or, as we say, 
make it ‘‘cream.’’ In these candies we wish the crystals to be very 
small, so small that they can not be felt separately on the tongue. 
We are able to do this partly on account of a change brought about 
in the sugar during the cooking process, and partly by controlling 
the conditions under which the crystallization has taken place. 
The cooking changes are hastened by the addition of a weak acid. 
If too much acid is added the change goes too far and the candy will 
not cream at all. Does chocolate contain any acid? Brown sugar 
and sirups contain in varying amounts the same material to’ which 
sugar is changed on cooking, so when they are used acid is unneces- 
sary. Wecontrol the crystallization by beating only after completely 
eold, not stirring unnecessarily while cooking, and by keeping the 
erystals which form on the upper part of the vessel from falling into 
the cooking sirup. 
