Cooking in the elementary schools, January, 1922

1½ c. sugar and 5 T. boiling water 4 t. baking powder 4 eggs y2 c. milk 1 t. vanilla }i t. salt 1. Sift flour, baking powder and salt. 2. Melt chocolate over hot water and add boiling water. 3. Melt fat and beat in sugar until light and fluffy. 4. Add chocolate and beaten yolks of eggs. 5. Add milk and vanilla and fold in flour and beaten whites of eggs. 6. Follow directions for baking given under plain cake. BUTTERMILK CAKE Ys c. fat 1 c. buttermilk or 1 t. cinnamon 1 c. sugar sour milk % t. cloves }i c. raisins 2 c. flour % t. nutmeg y2 c. nuts ^ t. soda 34 t. salt 1. Wash and dry raisins, add nuts and a little of the flour. 2. Sift flour, spices, salt and soda. 3. Cream fat and add sugar gradually until light and fluffy. 4. Add raisins, nuts and buttermilk and flour mixture. 5. Bake in muffin tins or bread pan in a moderate oven. This makes a good cake when eggs are scarce. Page 38 FROSTINGS AND SAUCES QUICK WHITE FROSTING 1 c. sugar 3 T. cold water 1 egg white >^ t. flavoring 1. Put sugar, unbeaten white of egg and cold water in upper part of a double boiler. 2. Place double boiler over boiling water and beat mixture with a Dover Egg beater for eight minutes or until mixture is of the right consistency to spread. 3. Remove from fire and add flavoring. NOTE — A variety of frostings may be made from the above by adding melted chocolate, caramel flavoring or other flavorings. CHOCOLATE FROSTING }i sq. chocolate ^ T. melted butter 2 T. milk Confectioners' sugar 1. Melt chocolate over hot water. 2. Add 2 T. sugar. 3. Stir in butter and milk. 4. Add enough sugar to make the right consistency to spread. CONFECTIONERS' FROSTING 1 white of egg 1 T. melted butter 2 T. milk Confectioners' sugar 1. Mix unbeaten egg white, milk and melted butter. 2. Stir in enough sugar to make the right consistency to spread. 3. Flavor as desired. PUDDING SAUCE ^ c. sugar ^2 t. flavoring extract or 2 T. flour 2 T. lemon or other fruit 1 c. water juices 1 T. butter 1. Mix flour and sugar thoroughly. 2. Add water and cook until it bubbles. 3. Remove from fire, add butter and flavoring. 4. Serve hot. FOAMY EGG SAUCE 2 eggs y2 c. milk 1 c. powdered sugar 1. Beat eggs until light and flufl'y. 2. Add confectioners' sugar and continue beating. 3. Fold in milk and flavoring carefully just before serving. HARD SAUCE Ys c. butter ^^2 t. flavoring 1 c. confectioners' sugar 1. Cream bu'ter until light and fluffy. 2. Add sugar slowly and continue creaming. 3. Add flavoring. NOTE — This sauce may be prepared the day before using. Page 39 PUDDINGS RICE CUSTARD PUDDING 1 c. cooked rice 2 c. milk 1/3 c. sugar 2 T. cornstarch 2 eggs 1 t. flavoring Vs t. salt 1. Heat milk in double boiler. Mix cornstarch with an equal quantity of cold milk. 3. Add to scalded milk and stir until it thickens. 4. Add the rice and yolks of eggs mixed with the sugar. 5. Cook five minutes and add flavoring. 6. Turn into a buttered pudding dish and cover with a meringue made of the whites of two eggs and 4 T. sugar. 7. Bake in a very slow oven for 8 minutes. FRUIT DUMPLING