Domestic science (Clark, Cornell home economics)

Cook over moderate heat. When the omelet is well puffed up, firm and delicate brown underneath, fold over and turn out on a hot platter. It may be dried off in the oven or by putting a hot cover over the pan. Notes For omelet select large eggs, always allowing one egg for each person, and one tbsp. liquid for each egg. An omelet-pan should be kept especially for making omelets and used for no other purpose. It must be kept very clean and smooth. In the Domestic Science laboratories a frying-pan may be used in place of an omelet-pan. In this lesson each girl should have one pan, and make her own omelet. Take up the discussion of eggs in review as to the kingdom to which they belong, and name the parts of the egg, care of eggs, tests for fresh eggs, temperature for cooking eggs in water, and why. Two girls may make one omelet together according to the individual recipe. Either one of the two may open the egg. The first girl may then make the omelet, up to putting it in the pan, and the second girl may take care of it in the pan xmtil it is ready to serve. Each must watch whatever her partner is doing and understand the whole process thoroughly. SPONGE CAKE Lesson XXV This lesson is based directly upon the last one. The same principle governs the manipulation, and the same reasons apply for each step in the process. Sponge Cake — Home Recipe. 4 eggs (3 or 5 may SPONGE CAKE 127 be used), 1 cup fine granulated sugar or powdered sugar, i lemon, juice and rind (grated), i s.s. salt, 1 cup pastry flour. School Recipe. ^ egg (yolk and white separated), IJ level tbsp. sugar (1 tbsp. plus 1 tsp.), IJ s.s. lemon juice, i s.s. salt, 1^ level tbsp. flour, 1^ s.s. cold water. Method. Beat yolks till light color and thick; add sugar and beat together. Add lemon juice, water and salt. Beat whites to a stiff froth, and cut and fold them into the yolk mixture. Cut and fold in the flour. Bake in moderate oven for from 30 to 45 minutes. Frosting — Home Recipe. 2 tbsp. liquid (water, fruit juice, or sweet cream), stirred thick enough with XXXX sugar to spread on the cake. School Recipe. 5 s.s. water, 2 drops lemon and the sugar. Method the same. Be careful to beat as much air as possible into the eggs, and then to mix in such a way that the air will be kept in. After the yolks and whites have been beaten separately, add the other ingredients to the yolks, because if they are added to the whites some of the air bubbles would break, and the cake would not rise as it should. Yolks and sugar should be thoroughly mixed, or the cake will be coarse-grained. Vanilla may not be substituted for lemon juice, which is used not only as a flavoring but because its acid makes the albumen of the egg tender. There is a large amount of egg in sponge cake compared to the amount of flour. Cream of tartar may be used as the acid. Practice Work The preliminary discussion should be as short as possible, as the practice work is longer than in some