Domestic science (Clark, Cornell home economics)

In giving large proportions, do not mention the part of lamb to be used. The pupils should know the different cuts to use for stews — ends of ribs, neck, knuckle, and other tough meats. In the small recipe, add pieces of potato as soon as the meat has been in a few minutes, and the rice a few minutes later. Cut the potato three or four times, unless it is necessary to hasten it by cutting it smaller. Keep the water bubbling gently. Stir in tomato when almost done. If too thin, i. e. too much liquid in proportion, remove solids when done and boil down the liquid before serving, Order op Lesson 1. Classification. 2. Division of animal from chart. Point out tender and tough parts. 3. Care of meat and preparation for cooking. 4. Comparison of rules for cooking tender and tough meats. 5. Value of the dish as food. 6. Discussion of recipe. 7. Dumplings. What do they resemble? 8. Practice. 9. Dish-washing. FRUIT CAKE Lesson XIII The foundation of fruit cake is merely a plain cake. To this is added fruit and the mixture called a fruit cake. The spices are put in with the dry ingredients. The fruit is put in with the flour, for if not well mixed with flour the cake will sink. The cake when mixed will be of the consistency of a drop-batter, somewhat stiffer than for plain cake. More heat should be used for baking than is necessary for angel or sponge cake, and less heat than for plain cake, as anything containing molasses burns easily. Plain cake is more digestible than fruit cake, for it is lighter and not so rich. Fruit Cake — Home Recipe. J c. butter, J c. FRUIT CAKE 231 brown sugar, \ c. molasses, ^ c. milk, J tsp. salt, J nutmeg grated, 3 egg yolks, 1 egg, 21 c. flour, 2 tbsp. baking powder, ^ tsp. cinnamon, 1 c. raisins, stoned and cut fine. Cream butter, add sugar, gradually, and cream together; add molasses, milk, eggs and fruit. Sift together the dry ingredients, and add to the mixture. Bake in moderate oven one hour. School Recipe. J tsp. molasses, 2 tbsp. raisins, a few slices citron, 2 s.s. cinnamon, 1 s.s. cloves, 1 s.s. allspice, 1 tsp. flour. Method. Cream butter, add sugar gradually. Add beaten egg and beat vigorously. Add dry ingredients (sifted together) alternately with the liquid (milk and molasses) . Add fruit mixed with a little of the flour. To stone raisins, cover with boiling water and when soft squeeze out seeds. Frosting — Home Recipe. Make frosting from the whites in the proportion : — White one egg, beaten stiff, | c. sifted powdered sugar, about ^ tsp. vanilla. School Recipe. 5 s.s. cold water, 2 drops vanilla. Confectioners' or powdered sugar till consistency is right. Tests for Baking. If a piece of paper or flour browns rich brown in 5 m. it is right for butter cakes. If light brown in 5 m. it is right for sponge cakes. Thinner cakes, hotter oven. Division of time. 20 to 60 m. for cake: first quarter it rises ; second quarter, it shows little bubbles, or browns in spots; third quarter, it browns all over; fourth quarter, it separates from the sides and settles. Tests for Cake. No resistance when pressed gently; or when nothing sticks to straw. Notes Read Cake Lesson and Baking-Powder Notes of Book I. If cake is left standing after it is mixed, some action begins between ingredients of the baking-powder, and the cake will not rise so much. While the cakes are baking, pupils make frosting, after washing up the dishes they have already used and leaving pans out. They should wash dishes first because the consistency of frosting changes upon standing. A cake cracks if it rises too fast or if it has too much flour. It is coarse-grained if the oven is too hot, if there is too much baking-powder, or if it is not creamed enough. Order of Lesson 1. Varieties of cakes — foundation of cakes. 2. Rules for mixing of all batter-cakes.