Domestic science (Clark, Cornell home economics)

Method. Make white sauce from the butter, flour, milk, and seasoning. When partially cooled, add the cheese; and when cheese is melted, add well beaten yolks. Set away to cool. When cold, cut and fold in the whites, beaten to stiff froth. Turn into buttered dish and bake in pan of water about half an hour in moderate oven. Serve at once. Notes Go over the process of cheese-making in detail as found in the cheese lesson of Book I. Have pupils name some different kinds of cheese in market. Call attention to value of germs in cheese and to the making of special kinds of cheese by different germs and different conditions. Read Cheese Notes in First-Year Course. Each girl works from an individual recipe. Eggs should be beaten first and then divided, as in the other lessons. The yolk is measured by spoonfuls, and whites by cutting across when they are beaten stiff. Cheese may be grated or chopped by each pupil, who is given a small piece, or by one person all at once, and then measured by pupU. It is well to have each pupU prepare her own piece, and if she cuts it, it might be done on the utensil pan. In that case, the teacher has to judge as to size of piece. At the previous lesson pupils should be told to review Lesson XII in the First- Year Course, and to report anything else about cheese they are able to find out. Ordbh op Lesson 1. Varieties of Cheese. Class. 2. Cheese as a food. 3. How is cheese made? 4. Discussion of recipe. What are the different ingredients for? 5. How should cheese be baked? 6. Practice work. 7. Dish-washing. BREAD-MAKING Lessons XVI, XVII, XVIII For these three lessons, repeat the work given in Book I. ANGEL CAKE . 239 ANGEL CAKE Lesson XIX The substance of angel cake is very largely eggs and for that reason it is a very delicate cake. Very little flour is added and its chief purpose is to hold the ingredients together. Cream of tartar and lemon juice, both acid in nature, make the albiunen of the egg tender, and the cream of tartar with the soda makes the cake rise; cream of tartar used in too large quantities would be tasted. The handling of the cake should be delicate, cutting and folding being substituted for vigorous stirring and beating. Use moderate oven. too much heat makes the air expand too fast, the bubbles burst, and the cake falls. Angel Cake — Home Recipe. 9 whites, 1| c granulated sugar, i tsp. cream of tartar, pinch salt, 1 c. flour, 1 tsp. vanilla. School Recipe. 1 white of egg, J c. granulated sugar, i tsp. or ^ s.s. cream of tartar, 3^ tbsp. flour. Method. Sift flour four or five times. Beat whites half stiff, add cream of tartar and beat again. Add sugar and flavoring. Fold in the flour lightly. Bake in moderate oven about 50 to 60 m. (about 20 m. for individual recipe). Frosting — Home Recipe. 1 yolk beaten fine, sugar. School Recipe. J yolk beaten fine, sugar to make right consistency. Scrambled Eggs — Home Recipe. To yolk of 1 egg, beaten, add 2 tsp. milk, s.s. salt, i s.s. pepper. Rub butter over the frying-pan and when melted pouj in the mixture. Cook imtil creamy, stirring and scraping from the bottom of the pan. Notes Each pupU should make the recipe alone, if pans are large enough for cake of that size. The recipe may be divided if necessary, but that makes an amount too small to handle easily. Housekeepers attend to the baking. Read Sponge Cake and Omelet Lessons in First- Year Course; the principle is much the same.