Why is a mixture of granulated sugar and corn sirup used in the making of peanut candy rather than corn sirup? (See Corn Sirup.)
From your work in physiology, explain the relation of the digestion, absorption, and assimilation of foods.
LESSON XVII
SUGAR-RICH FRUITS: DRIED FRUITS (A)
DRIED FRUITS.—The wrinkled skins of dried fruits indicate that there has been a loss of some material. The water of fresh fruits evaporates as they are dried. Hence dried fruits contain very much less water than fresh fruits. But weight for weight they contain a greater quantity of sugar and ash.
Like all fruits, dried fruits are especially valuable for their ash. They are also valuable for their sugar. Three fourths of the weight of most dried fruit is sugar.
Dried fruits such as raisins, dates, figs, and prunes are valuable sweets for boys and girls. It is much better to eat one of these fruits than candy. This is because the sugar is mixed with other materials and as explained previously does not irritate the digestive organs as does the concentrated sugar existing in most candies. (See the Digestion of Sugar.) The fact that mineral materials exist along with sugar is another point in favor of the sweet fruits. All the above-mentioned fruits contain iron. Very young children are fed prune juice because of its laxative effect.
The unpopularity of prunes is unfortunate. This may be because prunes were formerly one of the cheapest fruits or because they are cooked and served in the same way too often. A pleasing variation may be made by combining them with other food materials. Many kinds of very tasty desserts containing prunes may be made. Many varieties of prunes may be cooked without the addition of any sugar. Desirable results can often be secured by combining prunes and other dried fruits with tart fruits such as apricots, apples, and rhubarb.
Raisins are a favorite food of mountain climbers and those tramping long distances. They serve as a satisfying diet on such trips because of their high sugar content (sugar has been mentioned previously as energy-giver). Since they are a dried fruit, a small quantity furnishes much food. This is an advantageous factor in carrying them.
GENERAL RULES FOR COOKING DRIED FRUITS.—Wash the fruit carefully. Place it in the saucepan in which it is to be cooked and pour enough cold water over the fruit to cover it. Cover the saucepan and allow the fruit to soak for several hours or overnight. Then cook the fruit at simmering temperature in the water in which it was soaked. When the fruit is tender, remove the saucepan from the fire, add sugar if desired, and stir carefully until the sugar is dissolved. Serve cold.