3 tsp. baking powder 2 sour apples % c. butter ^ 2 tbsp. sugar ]4: tsp. cinnamon✪ Dutch Apple Cake Method. — Mix and sift the dry ingredients except sugar and cinnamon, . cut or rub in the butter, add the milk and beaten egg. Spread 3^ inch thick on a shallow pan. —9 - - ^^^^^ 130 DOMESTIC SCIENCE Pare and cut the apples in sections lengthwise and set in rows on the dough with the sharp edges pressed lightly into the dough. Sprinkle the top with sugar and cinnamon. Bake in a hot oven 25 or 30 minutes. Serve hot with lemon or hard sauce. 3. Vanilla Sauce 3^ sc. c. of sugar 1 c. boiling water 1 tbsp. corn starch or 2 of flour 1 tsp. vanilla 1 tbsp. butter Method. — Mix sugar and corn starch in a sauce pan. Pour on the boiling water, stirring rapidly. Boil and stir until clear, add butter and vanilla. Serve hot or cold. 4. Lemon Sauce }/2 c. sugar 2 tbsp. butter 1 c. boiling water 13^2 tbsp. lemon juice 1 tbsp. corn starch Few gratings nutmeg Pinch of salt Method. — Mix the sugar and corn starch, add the water gradually, stir constantly. Boil 5 minutes, remove from fire, add the butter, lemon juice, and nutmeg. Serve hot. (Housekeepers make full rule.) 5. Hard Sauce }/i c. butter 3^ tsp. lemon juice 1 c. powdered sugar % tsp. vanilla✪ Hard Sauce Method. — Cream the butter, add the sugar gradually and the flavoring. Set away to get cold. Serve cold. LESSON 21 BREAD— YEAST Yeast is a mass of very tiny plants, each plant consisting of a single cell. Source. — Wild yeast is present in the air and on the skins of grapes. Desirable varieties are cultivated. Growth. — Yeast plants grow by budding, each bud breaks away from the parent cell and in turn forms new buds. Under favorable conditions the growth is so rapid that'often many buds are formed on one cell at one time, and these in turn are budded before they separate from the parent cell. Under certain conditions yeast forms spores, which grow when they lodge in a favorable place. Conditions favorable to growth are: (1) Warmth (77° to 95° F. is best). (2) Moisture. (3) Food (starch and sugar) . Freezing (32° F.) checks the growth. Hot water, or a temperature above 130° F., kills yeast. Forms. — (1) Liquid, (2) dry, (3) compressed. Liquid yeast is not as much used now as in earlier times. It is made from potatoes, hops, sugar, and water. A few yeast plants are added, which feed upon the mixture and multiply very rapidly until the mixture is alive with them. A small amount of this mixture added to dough produces the necessary leaven. Dry yeast is a market form of yeast. The yeast plants are skimmed from vats of wort, a dilute sugar solution, and are washed, dried, and mixed with starch to keep dry. Then the mass is pressed into sheets which are cut into small squares and put in packages for the market. Dry (131) 132 DOMESTIC 8CIE2CCE yeast will keep for a long time and will start to grow only when proper food, heat, and moisture are present again. This form of yeast is convenient for any one living a long distance from market. Compressed yeast is prepared in the same manner as dry yeast, with the exception that not enough starch is used to

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3 tsp. baking powder 2 sour apples % c. butter ^ 2 tbsp. sugar ]4: tsp. cinnamon Method. — Mix and sift the dry ingredients except sugar and cinnamon, . cut or rub in the butter, add the milk and beaten egg. Spread 3^ inch thick on a shallow pan. —9 - - ^^^^^ 130 DOMESTIC SCIENCE Pare and cut the apples in sections lengthwise and set in rows on the dough with the sharp edges pressed lightly into the dough. Sprinkle the top with sugar and cinnamon. Bake in a hot oven 25 or 30 minutes. Serve hot with lemon or hard sauce. 3. Vanilla Sauce 3^ sc. c. of sugar 1 c. boiling water 1 tbsp. corn starch or 2 of flour 1 tsp. vanilla 1 tbsp. butter Method. — Mix sugar and corn starch in a sauce pan. Pour on the boiling water, stirring rapidly. Boil and stir until clear, add butter and vanilla. Serve hot or cold. 4. Lemon Sauce }/2 c. sugar 2 tbsp. butter 1 c. boiling water 13^2 tbsp. lemon juice 1 tbsp. corn starch Few gratings nutmeg Pinch of salt Method. — Mix the sugar and corn starch, add the water gradually, stir constantly. Boil 5 minutes, remove from fire, add the butter, lemon juice, and nutmeg. Serve hot. (Housekeepers make full rule.) 5. Hard Sauce }/i c. butter 3^ tsp. lemon juice 1 c. powdered sugar % tsp. vanilla Method. — Cream the butter, add the sugar gradually and the flavoring. Set away to get cold. Serve cold. LESSON 21 BREAD— YEAST Yeast is a mass of very tiny plants, each plant consisting of a single cell. Source. — Wild yeast is present in the air and on the skins of grapes. Desirable varieties are cultivated. Growth. — Yeast plants grow by budding, each bud breaks away from the parent cell and in turn forms new buds. Under favorable conditions the growth is so rapid that'often many buds are formed on one cell at one time, and these in turn are budded before they separate from the parent cell. Under certain conditions yeast forms spores, which grow when they lodge in a favorable place. Conditions favorable to growth are: (1) Warmth (77° to 95° F. is best). (2) Moisture. (3) Food (starch and sugar) . Freezing (32° F.) checks the growth. Hot water, or a temperature above 130° F., kills yeast. Forms. — (1) Liquid, (2) dry, (3) compressed. Liquid yeast is not as much used now as in earlier times. It is made from potatoes, hops, sugar, and water. A few yeast plants are added, which feed upon the mixture and multiply very rapidly until the mixture is alive with them. A small amount of this mixture added to dough produces the necessary leaven. Dry yeast is a market form of yeast. The yeast plants are skimmed from vats of wort, a dilute sugar solution, and are washed, dried, and mixed with starch to keep dry. Then the mass is pressed into sheets which are cut into small squares and put in packages for the market. Dry (131) 132 DOMESTIC 8CIE2CCE yeast will keep for a long time and will start to grow only when proper food, heat, and moisture are present again. This form of yeast is convenient for any one living a long distance from market. Compressed yeast is prepared in the same manner as dry yeast, with the exception that not enough starch is used to

Domestic science, principles and application