lessons, and time must be allowed for slow baking of the cake in a moderate oven. Each girl works alone, using one half of an egg, but in dividing the eggs work in groups of two. Either girl in the group may open the egg, separating the yolk and white; the first girl in the group may beat the white and the second the yolk. After the yolks are beaten, they may be divided equally between the girls. There are two teaspoonfuls of yolk in an average egg before beating, and there will be more than this after beat- ing, so the two girls should see that the beaten yolks are evenly divided. Each will take one teaspoonful and divide what is left. The whites are easily di- vided. After they are beaten stiff in the bowl, cut across with a knife or spoon and divide thxis. The lemon juice is to be strained and ready to use. If the oven is too hot the bubbles of air will expand too fast, so that the cake will fall. If the oven is hot enough to form a crust before rising, the bubbles of air cannot push the cake up, so the albumen becomes hard and cannot stretch and cannot rise. Therefore, the cake should rise at first before it browns. Division of the time of baking. First quarter, the cake rises; second quarter, little bubbles form and the cake browns in spots; third quarter, it browns all over; fourth quarter, it separates from sides of the pan, and settles. When the cake comes from the oven, turn the pan over, raise it from the table, and let the cake steam or stretch out. The cake is very delicate when it first comes from the oven, and if this is done it will stretch instead of settle. ICE - CREAM 129 Review two divisions of cakes — Cakes with- out butter. Sponge cake (jelly roll and lady fingers) ; sunshine cake (yolk); angel cake (white). Butter Cakes. Pound cake, layer cake, loaf cake, doughnuts, gingerbread, fruit cake, and cookies (all varieties from the same foundation). The sponge cake is more easily digested, as it is apt to be more porous and mixes with the digestive juices of the stomach. The richer butter cakes are not so easily digested. The sponge cakes are healthful because of the large proportion of egg. Sponge cake is harder to bake because albumen is sensitive to heat. Some sponge cake recipes call for one cup of hot water. This is not real sponge cake, for the liquid thins the albumen so much that it cannot stretch, and the egg alone caimot make the cake rise suffi- ciently. In this cake baking-powder must be used. Order of Lesson 1. Short discussion of batters. 2. Discuss recipe. 3. Practical work. 4. Serve cake. 5. Wash dishes. ICE-CREAM Lesson XXVI The kinds of frozen mixtures are: Philadelphia ice-cream, made from pure cream; Delmonico or New York cream, made from custard and cream; frozen custards, made of custard, cream and fruit; Nesselrode pudding, which consists of ice-cream and chestnuts; mousse, which is frozen Charlotte Russe, or Bavarian cream not stirred, generally made with 130 DOMESTIC SCIENCE gelatine; cream parfait, whipped and frozen without gelatine; tutti-frutti, frozen ice-cream with fruit and wine; meringue-glac6, cream of boiled syrup and white of egg baked; ice-cream and meringue baked; sultana, made of pistachio ice-cream and sultana raisins with whipped cream in center, and claret sauce over it; NeapoUtan cream, a mixture of differ- ent kinds of layers; biscuit glace, cream frozen in paper cases. Sherbet and water ices are made with the juice of fruit, water and sugar. A tablespoon of gelatine soaked and dissolved, gives a light and smooth con- sistency to water ices. Many people prefer to boil the water and sugar to a syrup, remove the scum, and when cool add the fruit juice and then use the white of an egg beaten stiff, adding it after the sherbet is perfectly frozen. Shaved ice is often put in coffee or in fruit juice, or lemon ice in fruit juice.

AI-modernized reading of the original text

lessons, and time must be allowed for slow baking of the cake in a moderate oven. Each girl works alone, using one half of an egg, but in dividing the eggs work in groups of two. Either girl in the group may open the egg, separating the yolk and white; the first girl in the group may beat the white and the second the yolk. After the yolks are beaten, they may be divided equally between the girls. There are two teaspoonfuls of yolk in an average egg before beating, and there will be more than this after beating, so the two girls should see that the beaten yolks are evenly divided. Each will take one teaspoonful and divide what is left. The whites are easily divided. After they are beaten stiff in the bowl, cut across with a knife or spoon and divide this. The lemon juice is to be strained and ready to use. If the oven is too hot the bubbles of air will expand too fast, so that the cake will fall. If the oven is hot enough to form a crust before rising, the bubbles of air cannot push the cake up, so the albumen becomes hard and cannot stretch and cannot rise. Therefore, the cake should rise at first before it browns. Division of the time of baking. First quarter, the cake rises; second quarter, little bubbles form and the cake browns in spots; third quarter, it browns all over; fourth quarter, it separates from sides of the pan, and settles. When the cake comes from the oven, turn the pan over, raise it from the table, and let the cake steam or stretch out. The cake is very delicate when it first comes from the oven, and if this is done it will stretch instead of settle. ICE - CREAM 129 Review two divisions of cakes — Cakes without butter. Sponge cake (jelly roll and lady fingers) ; sunshine cake (yolk); angel cake (white). Butter Cakes. Pound cake, layer cake, loaf cake, doughnuts, gingerbread, fruit cake, and cookies (all varieties from the same foundation). The sponge cake is more easily digested, as it is apt to be more porous and mixes with the digestive juices of the stomach. The richer butter cakes are not so easily digested. The sponge cakes are healthful because of the large proportion of egg. Sponge cake is harder to bake because albumen is sensitive to heat. Some sponge cake recipes call for one cup of hot water. This is not real sponge cake, for the liquid thins the albumen so much that it cannot stretch, and the egg alone cannot make the cake rise sufficiently. In this cake baking-powder must be used. Order of Lesson 1. Short discussion of batters. 2. Discuss recipe. 3. Practical work. 4. Serve cake. 5. Wash dishes. ICE-CREAM Lesson XXVI The kinds of frozen mixtures are: Philadelphia ice-cream, made from pure cream; Delmonico or New York cream, made from custard and cream; frozen custards, made of custard, cream and fruit; Nesselrode pudding, which consists of ice-cream and chestnuts; mousse, which is frozen Charlotte Russe, or Bavarian cream not stirred, generally made with gelatine; cream parfait, whipped and frozen without gelatine; tutti-frutti, frozen ice-cream with fruit and wine; meringue-glac6, cream of boiled syrup and white of egg baked; ice-cream and meringue baked; sultana, made of pistachio ice-cream and sultana raisins with whipped cream in center, and claret sauce over it; NeapoUtan cream, a mixture of different kinds of layers; biscuit glace, cream frozen in paper cases. Sherbet and water ices are made with the juice of fruit, water and sugar. A tablespoon of gelatine soaked and dissolved, gives a light and smooth consistency to water ices. Many people prefer to boil the water and sugar to a syrup, remove the scum, and when cool add the fruit juice and then use the white of an egg beaten stiff, adding it after the sherbet is perfectly frozen. Shaved ice is often put in coffee or in fruit juice, or lemon ice in fruit juice.

Domestic science (Clark, Cornell home economics)