Foods and household management

Method. — Separate eggs and beat yolks and whites, thoroughly. Mix and sift the dry ingredients. Add the sugar gradually to beaten yolks alternately with water until well blended. Next add the flavoring and then fold in the stiffly beaten whites together with the dry ingredients until blended. Bake in a buttered shallow pan in a moderate oven for twentyfive minutes or until oake shrinks from the side of the pan. ID. Plain gingerbread. Ingredients, Molasses 1 oup Boiling water i oup Flour 2 J cups Soda 1 teaspoonful Ginger 1} teaspoonfuls Salt i teaspoonful Butter 4 tablespoonfuls Method. — Melt butter in boiling water. Mix dry ingredients. Add the molasses to the water and butter and stir this mixture into the dry ingredients, beating vigorously. Pour into a buttered shallow pan and bake twenty minutes in a moderate oven. If the molasses is taken from a freshly opened can, no acid will be present and the soda should be omitted and 3 teaspoonfuls of baking powder used instead. Pastry. — Pastry is a stiff dough with a large proportion of shortening, and is flaky when baked rather than porous. Pastry and pies should not be used as a staple food, but when well made and properly masticated, pies may be eaten occasionally by people in good health. The crust should be flaky, and thoroughly baked. Laboratory management. — Effective work in batters cannot be accomplished with less than } cup liquid, though a smaller portion is sometimes used. It is well to have some group work, so that the pupils may learn to beat larger quantities. If there is a school lunch room, large quantities may be utilized there. II. Foundation recipes for pastry. 1. Proportions. (1) Plain crust. This crust is more digestible and more economical than the " short " or rich crust and may be used for English deep apple pie, or meat or chicken pies. Flour 2 cups Baking powder 2 teaspoonfuls Salt i teaspoonful Fat (butter or lard, or half of each) i cup (measured solid) Ice water i cup (2) Short crust. Flour 2 cups Salt i teaspoonful Fat (equal parts butter and lard) f cup Ice water i cup (3) Rich flaky crust. Same as (2) (more fat is to be added later) ' 2. Method of mixing for all. Have all the ingredients and utensils icy cold. Mix the dry ingredients and cut in the fat with two knives. Stir in the ice water until the dough will just hold together. Toss upon a floured board and roll to i inch or less in thickness. Roll this up. If not ready to be used, this pie crust may be covered with moist cheesecloth and put on the ice until wanted. This amount of crust will make two medium-sized pies with two crusts each. 3. Method of shaping. For plain crust. — Cut off i of the roll of crust. RoU out to about i inch thickness. Have a deep dish ready containing eitheF the apple or meat fillings (see recipes below) and with the edge of dish buttered. Invert a small cup in the center of the dish to hold up the crust if apples are used. Lay the rolled-out crust over the top, having rolled it a little