Domestic science (Johnson, for schools and homes)

Soft Molasses Gingerbread: One cup molasses, one-third cup butter, one and three-fourths teaspoon soda, one-half cup sour milk, one egg, two cups flour, two tea- spoons ginger; one-half teaspoon salt. Put butter and molas- ses in saucepan, and cook until boiling point is reached. Remove from fire, add soda, and beat vigorously. Then add 48 DOMESTIC SCIENCE the milk, egg well beaten^ and the remaining ingredients mixed and sifted. Bake fifteen minutes in buttered pans, filling pans two-thirds full. Lesson 25. Baking Powder Biscuits; Two cups flour, four tea- spoons baking powder, one teaspoon salt, two tablespoons lard, three-fourtlis cup milk and water in equal parts. Mix dry ingredients, and sift twice; work in the lard with tips of fingers; add gradually the liquid, mixing with fingers to a soft dough. Owing to a diff^erence in flours, it is impossible to determine the exact amount of liquid. Place on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit cutter. Place on a buttered pan; bake in a hot oven twelve to fifteen minutes. Drop Biscuits: Use foregoing recipe, by adding suffi- cient milk to make the mixture thin enough to drop from a spoon. Drop by spoonfuls on buttered pan, one-half inch apart. Brush over with milk. Bake in hot oven eight minutes. Lesson 26. Sour Milk Biscuits: Three-fourths cup sour milk, one-half teaspoon soda, one-half teaspoon »alt, one tablespoon lard, two cups flour. Mix dry ingredients and sift twice. Work in lard with tips of fingers; add the sour milk, and work with fingers to a dough. Place on a floured board, knead lightly, roll to one-half inch in thickness. Shape with biscuit-cutter. Place on buttered pan, and bake in hot oven until light brown. Lesson 27. Condiments art not classed as foods, but are known as food adjuncts. They are used as stimulants to the appetite, by adding flavor to the food. The principal condiments arc pepper, mustard, ginger, cinnamon, cloves, allspice, nutmeg, mace, horse-radish. Flavoring Extracts are foods, derived from fruits, nuts, etc., and partaking of the nature of the fruit, nut, etc., COOKING 4d from which derived. Lemon and vanilla extracts are prob- ably the most commonly used. Many so-called extracts on the market are made from chemicals. Sugar Cookies: One cup sugar, one half cup butter, one-fourth cup milk, one egg, two teaspoons baking powder, flour to make a stiff dough, one-fourth teaspoon vanilla. Cream the buiter and sugar, beat the egg, and add these to the milk. Sift the baking powder with one cup flour, and add to the liquid. Add one-fourth teaspoon vanilla, stir in more flour to make dough stiff enough to handle. Roll out until one- fourth inch thick. Bake from ten to fifteen minutes. Lesson 28. Molasses Cake: Two-thirds cup sugar, two-thirds cup butter, two-thirds cup molasses, one egg, one cup milk, two and one-half cups flour, one teaspoon cream tartar, one teaspoon soda, three teaspoons mixed spice, one tablespoon lemon juice. Cream the butter, add the sugar gradually, stir in the inolasses, and sift in one half cup flour. Beat the egg, add it to the milk, and stir into the mixture. Mix the cream of tartar, soda, and spice, with the remainder of the flour, and add it to the mixture, stirring it v/ell, to make a smooth batter. Add flavoring last. Bake at once. If baked in a loaf, add one cup more of flour.