Sugar is present in many fruits and in most vegetables. Milk contains a large percentage of sugar. In preparing foods to which the addition of sugar seems desirable, care should be taken not to add it in large quantities. PRELIMINARY PLAN As it is desirable to have a discussion regarding sugar and its value to the body, the preparation of cookies or candy for some school function or Christmas party may be undertaken in conjunction with this lesson, which should be given at a time when it will mean most to the pupils. The work should be so planned that they will learn something of the principles of sugar cookery, as well as the specific recipes they are using. RECIPES _Cookies_ 1 c. fat 1 c. sugar 2 eggs 1/4 c. milk 3 c. flour 3 tsp. baking-powder 1 tbsp. cinnamon 1/2 c. sugar Cream the butter and add the sugar and well-beaten eggs. Then add the milk alternately with the sifted dry flour (sifted with baking-powder). Mix to the consistency of a soft dough, adding more milk if necessary. Roll lightly, cut in shapes, and dip in the one-half cup of sugar and cinnamon that have been sifted together. Place on buttered sheets and bake in a hot oven for about 10 minutes. Slip from the pan and lay on the cake cooler. To make a softer cookie, use only one-half cup of butter. (Three to four dozen.) _Peanut Cookies_ 2 tbsp. butter 1/4 c. sugar 1 egg 1 tsp. baking-powder 1/8 tsp. salt 1/2 c. flour 2 tsp. milk 1/2 c. finely chopped peanuts 1/2 tsp. lemon juice 2 doz. whole peanuts shelled Cream the butter and add the sugar and the egg well beaten. Add the milk and sifted dry ingredients, alternately, to the first mixture, then the peanuts and lemon juice. Drop from a teaspoon on a baking sheet an inch apart and place 1/2 peanut on top of each. Bake from 12 to 15 minutes in a moderate oven. (Two and a half to three dozen.) _Peanut Brittle_ 1 c. sugar 1 c. peanuts in the shell Stir the sugar over the heat, constantly, until it becomes a clear liquid. Take at once from the heat, add the prepared peanuts, and pour on a warm, buttered tin. Mark in squares and cool. Serves ten. _Molasses Candy_ 2 c. molasses 2/3 c. sugar 1 tbsp. vinegar 1/4 tsp. soda 2 tbsp. butter Put the molasses, sugar, and butter into a thick sauce-pan or kettle and stir until the sugar is dissolved. Boil until the mixture becomes brittle when tried in cold water. Stir constantly at the last to prevent burning. Add vinegar and soda just before removing from the fire. Pour into a well-greased pan and let it stand until cool enough to handle. Then pull until light and porous and cut in small pieces with scissors, arranging on buttered plates. Serves sixteen to twenty. _Fudge_ 2 c. sugar 1 c. milk 1 tbsp. butter 1/2 c. nuts, broken up