CANDY THERMOMETER HINTS

To check candy thermometer accuracy, let stand 10 minutes
in boiling water. Thermometer should read 212 degrees; if there
is any variation, subtract or add to make the same degree of al-
lowance in testing candy.

Taree OS. AS 230 degrees to 234 degrees
co | ae 234 degrees to 238 degrees
Medium ball.... 238 degrees to 244 degrees
Firm ball ...... 244 degrees to 248 degrees
Hard ball ...... 248 degrees to 254 degrees

Very hard ball.. 254 degrees to 265 degrees
Light crack .... 265 degrees to 285 degrees
Hard crack .... 290 degrees to 300 degrees

TEMPERATURES IN CANDY MAKING

Fudge, opera creams, penuche and cream candies
234-236 degrees, soft ball

Fondants (mints, etc.)........ 234-236 degrees, soft ball
a eee errr 238-240 degrees, soft ball
Caramel mixtures............ 246-252 degrees, firm ball
(oS ree 254-270 degrees, hard ball
Buttersnotchs416056 -64gau 2 oes 280-300 degrees, crack
METIRIOR & o ch tens sheds kniees 290-310 degrees, hard crack

Boiled frostings:
1 egg white to 1c. sugar - 238-242 degrees, soft ball or thread
2 egg whites to 1c. sugar - 244-248 degrees, soft ball or thread
3 egg whites to 1c. sugar - irae degrees, firm ball or long
thread.

TIME AND TEMPERATURE REQUIRED FOR CAKE BAKING

Sponge cake . 275-325 degrees - 40 minutes to 1 hour
Loaf cake ... 325-350 degrees - 40 minutes to 1 hour
Cup cakes ... 350-375 degrees - 15 to 25 minutes
Layer cake .. 375-400 degrees - 20-30 minutes

FOR THE COOKY JAR

Cooky dough that is to be rolled is much easier to handle after
it has been ina cold place 10 to 30 minutes. This keeps the dough
from sticking, even though it may be soft. If not done, the soft
dough may require more flour and too much flour makes cookies
hard and brittle in rolling, take out on a floured board only as
much dough as can be managed easily. Flour the rolling pin
slightly and roll lightly to desired thickness. Cut shapes close to-
gether and keep all trimmings for the last. Place pans or sheets
in upper third of oven. Watch cookies carefully while baking to
avoid burning edges.

When sprinkling sugar on cookies, try putting it into a salt
shaker. It saves time.