A text-book of cooking

CHOCOLATE CAKE In changing the standard cake recipe for a chocolate cake recipe, use the smaller quantity of fat ; add % cupful more of sugar and 3 ounces of chocolate. The chocolate should be added after the egg yolks have been mixed with the sugar. The chocolate may be melted over hot water, or £ cupful boiling water may be cooked " gently " with it until a smooth paste is formed. (See Cocoa and Chocolate, p. 98.) When the latter method is followed, use £ cupful of liquid instead of 1 cupful. Add a pinch of salt when chocolate is used. This cake is improved by the addition of 2 more eggs. NUT CAKE Use the smaller quantity of fat and add 1 cupful of chopped nuts. Flour the nuts and add last. Use 1 cupful of raisins or currants. After cleaning, dry, and flour. Raisins should be chopped, or cut in two pieces. (See To Prepare Raisins for Cooking, p. 103.) Citron may also be added. It should be cut in thin slices and sprinkled between the layers of batter. When light brown sugar is used, dates may be used. These should be cleaned, stoned, cut into pieces, and added as were the raisins or currants. Spices give pleasing flavor when dried fruits are used. Mention the kinds of fat that could be used for spice cakes and for Chocolate Cake. Give the reason for the selection made. From U. S. Department of Agriculture Bulletin 28, tabulate the percentage composition of some common nuts. Of chocolate and cocoa. Explain why the minimum quantity of fat should be used for Nut and for Chocolate Cake. If cocoa is substituted for chocolate, how much should be used in this recipe ? Why are the dried fruits floured ? Compare cakes made with the least and the greatest quantity of fat. Which is the more tender ? Which has the better taste ? If the quantity of fat is increased, what ingredient in a cake recipe should be decreased? If the number of eggs in a cake is reduced, what ingredient should be increased ? Calculate the cost per pound of Sponge Cake (see p. 239). Calculate the cost per pound of cake containing fat (see' Plain Cake, p. 242). REVIEW XIX.— MEAL COOKING jfftenu Bread (or Raised Biscuits) Cranberry Jelly (or Fruit Sauce) See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON LXXXV Cake Containing Fat: Cookies SUGAR COOKIES 4 ounces fat J cupful (?) milk or water 1 cupful sugar 2 teaspoonfuls baking powder 1 egg 2 cupfuls flour 1 teaspoonful flavoring or spice Mix as for Plain Cake (do not separate the eggs) adding just aufficient milk to make the dough stiff enough to be rolled out. Put the dough in a cool place to chill. Roll out in small portions ; then sprinkle with sugar. Cut and bake about 10 minutes. SOUR CREAM COOKIES 3 ounces fat 1 teaspoonful baking soda 1 cupful sugar 2 teaspoonfuls cream of tartar 1 egg Nutmeg } cupful sour cream 3J cupfuls flour Mix and bake as in the previous recipe. Compare the recipe for Sugar Cookies with that for Plain Cake (see p. 242). Account for the difference in the quantity of milk. Explain why the quantity of milk is decreased rather than the quantity of flour increased. Why does the method of preparing cooky mixture differ from that of preparing cake mixture ? Why should cooky dough be chilled before rolling out ? What can be done to the cooky cutter to prevent it from sticking ? How much baking soda is required to neutralize the acid in the sour milk ? What neutralizes the remainder of the baking soda in Sour Cream Cookies ? If sour milk is substituted . for sour cream, what ingredient should be increased in quantity ? » DIVISION FOURTEEN PASTRY LESSON LXXXVI Pie with Under Crust: Lemon Pie