Foods and household management

about 3 cups Baking powder 1 teaspoonful Salt IJ teaspoonfuls The flavoring may be two teaspoonfuls of vanilla, or lemon essence, one or two tablespoonfuls of ground spice, or caraway seeds. For baking, a floured iron sheet or flat pan. Temperature 425® F., or even more. The baking requires from 15 to 20 minutes, depending on the thickness of the cooky. The method of mixing is No. 3. Notice that this is a stiff dough. The amount of flour depends somewhat upon the ex* pertness of the cooky maker. The flour used in rolling out must be accounted for, as the expert can manage a softer dough than the novice. Mix the baking powder and salt with one cup of the flour. * Shaping the cookies. — Figure 49 shows you the apparatus. The dough is turned out upon the floured board, gently rolled out to a quarter of an inch, cut and placed in a floured pan ; or cut off a small piece, roll in the flour, until it forms a ball, set the ball in the pan, and pat it down to a round. This may seem to take longer, but it is easier, and there is no board to clean afterward. A plainer cooky is made with J cup butter, and i cup water or milk, with somewhat more flour. 7. Butter cake. — A foundation recipe. Learn to make one cake well, and vary it by changing the forms and flavors. Ingredients, Butter 4 cup Sugar 1 cup JliggS Milk }cup J^'lour 1} cup Baking powder 24 teaspoonfuls Salt i teaspoonful The flavoring may be 1 teaspoonful of vanilla or lemon essence, or J teaspoonful of almond, or two teaspoonfuls of spices. Raisins, i cup, citron i lb., nuts, J cup. The rind of i orange is delicious with the vanilla flavor. With the vanilla use 4 tablespoonfuls of cocoa, for a chocolate flavor. To make a plainer cake, omit one egg, use } cup butter, and i cup of milk. If you use i cup butter, making a richer cake, what other changes should be made? Bake in deep or shallow pan, jelly cake tins, or small tin cups. The mixing is Method 3. As layer cake, it may be used with a variety of fillings and icings, — jelly, cream filling, soft icing with nuts, raisins, or dates. A chocolate filling. — One half cup milk, 2 ounces tin sweetened chocolate, 1 cup of sugar, yolk of one ege, 1 tea- Bpoonful vanilla extract. Break up the chocolate, melt it in a bowl over hot water or in a double boiler, with the sugar and the milk. When the mixture is smooth add the beaten yolk, cook for one or two minutes, add the vanilla, and remove from the fire. [illustration: Courtesy of Dipt. Foods and Cookery, Teachers College. Fig. 50. — A loaf of Sponge cake.] , Sponge cake. — The old-time sponge cake is given on page 173. Sponge «akes should be baked in a very moderate oven, below 380° P., the bread temperature. (See Fig. 50.) . Hot water sponge cake. Ingredients. Sugar 1 cup Hot water or Milk i cup Flour 1 oup Baking powder IJ teaspoonfuls Salt 1 teaspoonful Lemon or Vanilla extract J teaspoonful