Foods and household management

Pour the sugar into a saucepan and stir over the fire until it becomes a thick brown sirup. Pour the boiling water on this and leave on the fire, stirring occasionally until the sugar is all dissolved. This may be bottled and kept for some time. 5. Shortcake. Ingredients, Flour 1 cup Baking powder 1 teaspoonful Salt i teaspoonful Butter 4 tablespoonfuls or One half butter and one half lard. Milk i cup Method, Mix dry ingredients and cut butter into this mixture with two knives. Stir in the milk and spread the mixture out on a buttered layer cake tin. Bake in a hot oven until brown. Wash and hull a box of strawberries, sprinkle with J cup of sugar, and crush with a spoon. When the shortcake is done remove from the pan, cut around the edge with a sharp knife and right through the center of the cake, making two layers of it. Spread the lower layer with butter and then with the crushed strawberry. Replace the top layer and serve hot. Fresh peaches, preserves, or a mixture of orange and banana may be used for this shortcake, s Another kind of strawberry cake is made of sponge cake, and served cold with whipped cream. 6. Steamed pudding. Ingredients. Suet chopped 1 cup Raisins, currants, and citron sliced 1 cup Egg Sweet milk 1 cup Molasses i cup Soda 1 teaspoonful Salt i teaspoonful Flour 3J cups Method. Skin, wash, and chop the suet, and dredge with flour. Wash, pick over and seed the dried fruit, slice the citron if it is used, and dredge all with flour. Stir together the milk and molasses, sift the dry ingredients with the flour, and stir the liquid into the flour slowly. Add the suet, beating the mass thoroughly, and last the fruit, sprinkling in both the suet and the fruit as you stir. Fill a greased mold f full, close tightly, and cook in a kettle of boiling water for three hours. Serve with a hard or foamy sauce. Laboratory management. — This can be made in class if each pupil will bring an empty baking powder or cocoa tin to school. A strip of greased cloth should be fastened around the edge of the cover. The recipe can be made in i cup proportions, and this amount can be cooked if the class period is two hours in length, but it is better to have the cooking finished at home. This is a seasonable exercise at Thanksgiving or Christmas. 7. Brown Betty or apple scallop. Ingredients. Buttered crumbs Tart cooking apples Sugar Cinnamon A little water Teacher's Note. — Individual shortcakes may be made by using a stiff er dough and rolling and cutting them like biscuits. Method, Put a layer of buttered crumbs in a baking dish. Pare and slice tart cooking apples and put a layer into the dish. Sprinkle with sugar, cinnamon, and a little water. Add a layer of bread crumbs and repeat with apples, flavoring and cover the top with crumbs. Bake in a moderate oven until apples are cooked and crumbs brown. Any fruit such as peaches or blueberries may be used instead of apples. Serve hot with hard or foamy sauce or cold with cream and sugar, or the bread may be used in slices, buttered. 8. Hard sauce. Ingredients. Butter Powdered sugar Lemon extract or Vanilla Nutmeg Method, Cream the butter; add sugar gradually, and flavoring. Grate nutmeg over the top. Chill before serving. 9. Foamy sauce. Ingredients,