Domestic science (Johnson, for schools and homes)

Sift together the flour, baking powder, and spice. Cream the butter, and work the sugar into it gradually. Separate the yolk and the white of the egg; beat the yolk well and pour the milk into it. Add portions of this mixture and the dry ingredients alternately, to the creamed butter, and stir well to make a smooth batter. Beat the white of the egg until stiff, and fold it lightly into the batter. Bake from 20 to 35 minutes. "Try" with a clean straw or a fine skewer. If the straw is free from dough when it is removed from the cake, no further baking is required. Remove the cake from the pan; let it stand a few minutes, if baked on a greased paper, before removing the paper. After cooling, it may be iced. If granulated sugar is used, add 1-8 cup of flour to the amount given in recipe. If fruit is desired, currants, raisins (quartered and seeded), or citron sliced, may be rolled in flour and added to the dough just before baking. To make marble cake, take out part of the batter and stir a little cocoa into it. Spread half the light batter in the pan, then scatter in the dark batter, and add the remainder of the light Lesson 23. Sponge Cake, proper, contains no "leavening" properties; but is made light by the quantity of air beaten into both the yolks and the whites of the eggs, and the expansion of this air and the steam, by the heat during baking. (Review leavening). Cheap Sponge Cake: Yolks 3 eggs, 1 cup sugar, 1 tbsp. hot water, 1 cup flour, 1 1-2 tsp. baking powder, 14 tsp. salt; whites of 3 eggs, 3 tsp. vinegar. Beat yolks of eggs until thick and lemon-colored. Add sugar gradually, and continue beating; then add water, flour, mixed well with baking powder and salt, whites of eggs beaten stiff, and vinegar. Bake 35 minutes in a moderale oveD, in a buttered and floured cake pan. 80 DOMESTIC SCIENCE Sponge Cake: Yolk of 6 eggs, 1 cup sugar, 1 tbsp, lemon juice, 1-2 lemon rind, grated, 1 cup flour, 1-4 tsp. salt. Beat the yolks and the whites of eggs separately, as in previous recipe. Add the sugar to the beaten yolks, gradually, beating constantly. Add the lemon juice, rind, and beaten whites, to the yolks. When the whites are partially mixed with the yolki, remove the beater, and carefully cut and fold in the flour mixed with sifted salt. Bake 1 hour in a slow oven, in deep pan. Lesson 24. Doughnuts: 2 cups flour, 1-4 c. sugar, 1 egg, 4 tsp. baking powder, 2 tsp. melted butter, 1 tsp. salt, 1-4 tsp. cinnamon, sweet milk. Sift the dry ingredients, add 1-2 cup milk to the egg, well beaten; combine the mixtures. Stir in more milk to make a soft dough. Roll 1-4 inch thick; cut, and fry in deep fat, lard, or cooking oil. The fat should be "smoking" hot, but care should be taken that it does not burn the doughnuts before they are cooked through. Try the heat with a email piece of dough, before putting in the doughnuts. It should brown nicely by the time one can count sixty. Keep the fat at the same degree of heat. The dough cools it rapidly. Drain the doughnuts on paper before placing in a vessel together. Lesson 25. Indian Tapioca Pudding: 6 tbsp. granulated tapioca» 4 tbsp. Indian meal, 2 tsp. butter, 1 tsp. salt, 1 qt. milk, 1-4 cup molasses.