How many cupfuls in a pound of brown sugar?
Considering the percentage of carbohydrates, and the price per pound of granulated and brown sugar, which is the cheaper?
Tabulate the percentage composition of honey, of molasses, and of maple sirup.
How much fudge, by weight, does 1 pound of sugar make?
What is the cost per pound of homemade fudge?
APPENDIX
SUGGESTIONS FOR TEACHING
In using this text, the teacher may follow the order of presenting a lesson which she considers most satisfactory. She may prefer to preface processes of cooking with a discussion of foods and reasons for the steps involved in the processes, or she may consider it advisable to have the pupils do the cooking and discuss foods and methods later. In case both the so-called "theory" and practical work are undertaken in the same lesson, the time required to cook the food often determines the order of the lesson. In either case, this text may be used to advantage.
Although recipes in definitely stated form appear in the book, the teacher need not refer to them in class, or place them upon the board previous to the lesson. She may prefer to lead the pupils to develop a recipe. The latter method is valuable in training pupils to know the proper quantity of food materials to combine for practical recipe making, and to know how to substitute one food material for another.
The relation of one recipe to another is shown in this text and should be constantly emphasized. The pupils should be made to understand that there are a few basic recipes from which many may be developed.