The Institute cook book

Beat the butter to a cream ; add the sugar gradually ; then the whites, one at a time, and beat until stiff and frothy. Add flavoring; beat again; then heap on a glass dish and sprinkle with grated nutmeg. CHOCOLATE SAUCE 4 tablespoons sugar Pinch of salt 1 level tablespoon flour 1 ounce imsweetened chocolate 1 cup boiling water 2 level tablespoons butter 1 teaspoon vanilla Mix the sugar and flour thoroughly in a saucepan; pour on the boiling water; add chocolate, butter and salt; cook until the chocolate is thoroughly dissolved and the mixture thickened. Stir constantly to prevent sticking. When the steam has passed off, add the vanilla and set aside to cool. MOCK CREAM 1 level teaspoon cornstarch 1 cup scalding milk 1 level tablespoon sugar White of 1 egg 1 teaspoon vanilla Mix the cornstarch and sugar thoroughly; on them slowly pour the scalding milk, stirring all the while. Cook and stir in a double boiler for ten minutes ; then set aside to cool. When ready to use stir in the vanilla and the white of the egg, stiflly beaten. Serve in place of whipped cream. COCOA SAUCE 2 level tablespoons butter 4 tablespoons sugar 2 level tablespoons flour 1 cup boiling water 4 level teaspoons cocoa 1 teaspoon vanilla Mix the dry ingredients in a saucepan; add boiling water and cook until the mixture thickens. Just before serving add the vanilla. CHERRY SAUCE FOR ICES Stem and stone the cherries; add a few broken kernels and enough sugar to keep them from discoloring. Let stand half an hour; remove the kernels; add more sugar and pour over any plain ice or ice cream. TABLE SYRUP 2 cups brown sugar 2 oups water 1 teaspoon vanilla Dissolve the sugar in the water and cook until it thickens slightly. When cool, add vanilla or maple flavoring. The syrup is an excellent substitute for maple or other table syrup. BREAD, HOT CAKES, ETC. BREAD-MAKING Bread holds an important place in the diet of every normal person, and as home-made bread is infinitely more palatable and more nutritious than baker's bread it is worth while to spend some time and effort in its preparation. The three essentials in bread-making are flour, yeast and liquid. The yeast plant grows best in a temperature of 86° F. Bread should therefore be set to rise in a warm place, free from drafts. On the other hand too great heat must be avoided, as it will kill the yeast plant and make the bread sour. Two risings are sufficient if the ingredients have been well mixed. Dough permitted to rise until too light will be full of holes; bread baked before it is sufficiently light will be heavy. The use of the patent bread-mixers is to be recommended, both because they save a great deal of labor and because they make for cleaner and better bread. Bread must be well covered while rising to prevent a crust from forming on the top of the dough. Several thicknesses of clean towels are best for this purpose if a covered bread-raiser is not used. The bread in the pans must also be covered until it is put in the oven Kneading