Domestic science (Johnson, for schools and homes)

Mix and sift the dry ingredients. Add molasses, and milk or water, and mix thoroughly. Add beaten egg and melted butter, then the raisins. Fill a buttered mould two thirds full, cover, and set mould in steamer, cover, place over kettle of boiling water and steam 2 1-2 hours. Chopped figs or dates may be substituted for raisins. Cake. Some General Rules for Cakes. 1. Everything used should be fresh, and of the best quality. 2. Pastrp flour should be used. 3. Flour should be sifted before measuring. 4. Use no melted butter. Place it where it will soften somewhat, before using. APPENDIX 121 5. Fruits should be dredged with flour before using* and should be added to the mixture just before the white of the eggs. 6. Spices should be sifted several times with the flour. 7. Butter cake, in general, contains from one-third to one-half as much butter as sugar; also about half as much liquid as flour. 8. All shortening counts as liquid; as it melts in the oven. 9. A fruit cake should be made stiffer than one with- out fruit. 10. For small butter cakes the pans should be greased and then dredged lightly with flour. If the cakes are large, place a greased paper in the pan, to cover sides and bottom. Sponge cakes may be baked in ungreased pans, kept for the one purpose. For butter and sponge cakes, the oven should be hot enough to brown a paper lightly, in five minutes. For layer cakes and small cakes it should be somewhat hotter. Loaf cakes require from forty-five minutes to one hour. Smaller cakes from twenty to t^venty-five minutes. Let the cake stand for a few minutes, after removing from the oven. Then turn on the edge of the pan and loosen around the edge of the pan with a knife. Turn the pan over, with the cake resting upon the table, and lift the pan gently, leaving the cake on the table. Allow to thor- oughly cool, before setting in a closed cake-box. Angel Cake: 1 c. whites of eggs, 1 3-4 c. sugar, 1-2 tip. cream of tartar, 1-4 tsp. salt, 1 c. flour, 1 tsp. vanilla. Add the salt to the eggs, and beat to a foam; add the cream of tartar, and beat until stiff. Sift in the sugar, beat- ing all the time. Sift in the flour, slowly, mixing it with a light, folding motion; add the vanilla. Bake in an unbuttered pan, in a slow oven, about one hour. Coffee Cake: 1 c. sweet milk, 1-3 c. butter, 1-4 c. granulated sugar, 1 egg, 1-2 tsp. salt, 3-4 cake comp. yeast, 1-2 c. seedless raisins, chopped; flour. Dissolve yeast in a. 122 DOMESTIC SCIENCE part of the milk, warmed; add the butter, melted, the sugar salt, and the dissolved yeast to the remainder of the milk, warmed; the egg, thoroughly beaten; flour enough to make a stiflF batter, then stir in the raisins; cover closely, and allow to stand until light. Butter the pan, and place the batter in it about one inch thick. Allow to rise again until light. When baked, take from the oven and rub melted butter over the top, sprinkle with sugar and cinnamon, and return to the oven for about five minutes, leaving oven open. Peanut Cookies: 1-2 c. chopped peanuts, 2 tbsp. butter, 1-4 c sugar, 1 egg, 2 tbsp. milk, 1-4 tsp. salt, 1 tsp. bak. powder, 1-2 c. flour.