1 c. white flour. ^2 tsp. salt.
1 c. milk. 2 tbsp. butter.
J4 c. sugar. 3 tsp. baking powder✪ Graham Muffins.
Mix, and bake like corn meal muffins.
Estimate the cost of both of these recipes.
Wheat Muffins
2 c. flour. 1 egg.
1 c. milk. 2 tbsp. shortening.
34 c. sugar. 3 tsp. baking powder.
3/£ tsp. salt✪ Wheat Muffins.
70 A HANDBOOK OF HOME ECONOMICS
Sift dry materials, beat egg, add milk, stir into dry
materials, and add shortening, melted. Bake in
buttered pans 20 m. in a quick oven.
Estimate the cost of this recipe.
How many should it serve?
Boston Brown Bread
2 c. corn meal. 3 c. warm water.
1 c. rye or Graham flour. 3 tsp. soda.
1 c. common flour. J^ tsp. salt.
1 c. molasses✪ Boston Brown Bread.
Sift the dry materials, add liquid, and steam in one
dish four hours, or in tiny cups three-fourths of an hour
to one hour.
Explain what takes the place of the cream of tartar
in this recipe.
What might be used in place of the water?
CAKE
General Rules for Cake
Prepare oven; prepare tins; prepare utensils; pre-
pare ingredients; cream butter; add sugar gradually;
separate eggs; beat yolks creamy; beat whites stiff;
sift flour, salt, baking powder.
Add a little of the dry materials to the creamed
butter and sugar.
A HANDBOOK OF HOME ECONOMICS 71
Mix milk and egg yolk. Add half to creamed mixture.
Alternate with dry material until all is added. Fold
in stiff whites and flavoring. Bake in a moderate oven.
If it is a layer cake use a quick oven. If a moist
cake is desired, add eggs, unbeaten, to creamed butter
and sugar.
Plain Cake
4 tbsp. butter.
1 c. fine granulated or powdered sugar.
2 eggs.
3/2 c. milk.
2 tsp. baking powder.
\y± c. flour.
1 tsp. spice or J/£ tsp. flavoring.
1 spk. salt✪ Plain Cake.
Suggest four variations made from this recipe.
Estimate the cost of the plain cake.
Sponge Cake
1 c. sugar. 4 eggs.
1 c. flour. 3 tbsp. milk or water.
1 tsp. flavoring. 2 tsp. baking powder✪ Sponge Cake.
J4 tsp. salt.
Separate eggs, beat yolks creamy, whites stiff. Add
sugar lightly to yolks, then flour and baking powder,
72 A HANDBOOK OF HOME ECONOMICS
sifted thoroughly together. Stir the milk, flavoring,
and salt in lightly, then fold in stiff whites. Bake in a
moderate oven.
What is the difference between angel cake and sponge
cake?
Which is the more tender and why?
Estimate the cost with eggs at 60^ per dozen and at
25^ per dozen.
Gingerbread
1 c. molasses. J4 c- shortening.
J^ c. sugar. 1 tsp. ginger.
3 c. flour. 1 tsp. soda.
1 c. boiling water. J^ tsp. salt.
legg.
Cream butter, add sugar, well-beaten egg, molasses,
and salt. Stir in the flour and soda, thoroughly sifted
together. Pour the boiling water over the ginger, and
add last. Beat well and bake in a shallow pan in a
moderate oven.
What could we add to this which would change it
into a spice cake?
Give the exact amounts needed.
A HANDBOOK OF HOME ECONOMICS 73
CANDY
Fondant
2 c. granulated sugar.
% c. water.
Boil until it threads on a fork (242° F.). Do not
stir while cooking. Remove from the fire. When
lukewarm, beat until creamy and stiff enough to handle.
Knead lightly until soft and pliable.
Boil the sugar and water gently; if the side of the
saucepan becomes covered with granulated sugar, wipe
it off with a damp cloth, and if the sugar granulates
when you begin to stir it, add more water and boil
again.
Butter-scotch ✪ Gingerbread
Page 19 · 10 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 c. white flour. ^2 tsp. salt.
1 c. milk. 2 tbsp. butter.
J4 c. sugar. 3 tsp. baking powder.
Mix, and bake like corn meal muffins.
Estimate the cost of both of these recipes.
Wheat Muffins
2 c. flour. 1 egg.
1 c. milk. 2 tbsp. shortening.
34 c. sugar. 3 tsp. baking powder.
3/4 tsp. salt.
Sift dry materials, beat egg, add milk, stir into dry materials, and add shortening, melted. Bake in buttered pans 20 m. in a quick oven.
Estimate the cost of this recipe. How many should it serve?
Boston Brown Bread
2 c. corn meal. 3 c. warm water.
1 c. rye or Graham flour. 3 tsp. soda.
1 c. common flour. J^ tsp. salt.
1 c. molasses.
Sift the dry materials, add liquid, and steam in one dish four hours, or in tiny cups three-fourths of an hour to one hour.
Explain what takes the place of the cream of tartar in this recipe.
What might be used in place of the water?
CAKE
General Rules for Cake
Prepare oven; prepare tins; prepare utensils; prepare ingredients; cream butter; add sugar gradually; separate eggs; beat yolks creamy; beat whites stiff; sift flour, salt, baking powder.
Add a little of the dry materials to the creamed butter and sugar.
Mix milk and egg yolk. Add half to creamed mixture.
Alternate with dry material until all is added. Fold in stiff whites and flavoring. Bake in a moderate oven. If it is a layer cake use a quick oven. If a moist cake is desired, add eggs, unbeaten, to creamed butter and sugar.
Plain Cake
4 tbsp. butter.
1 c. fine granulated or powdered sugar.
2 eggs.
3/2 c. milk.
2 tsp. baking powder.
\y± c. flour.
1 tsp. spice or J/£ tsp. flavoring.
1 spk. salt.
Suggest four variations made from this recipe. Estimate the cost of the plain cake.
Sponge Cake
1 c. sugar. 4 eggs.
1 c. flour. 3 tbsp. milk or water.
1 tsp. flavoring. 2 tsp. baking powder.
J4 tsp. salt.
Separate eggs, beat yolks creamy, whites stiff. Add sugar lightly to yolks, then flour and baking powder,
sifted thoroughly together. Stir the milk, flavoring, and salt in lightly, then fold in stiff whites. Bake in a moderate oven.
What is the difference between angel cake and sponge cake?
Which is the more tender and why?
Estimate the cost with eggs at 60^ per dozen and at 25^ per dozen.
Gingerbread
1 c. molasses. 1/4 c. shortening.
1/4 c. sugar. 1 tsp. ginger.
3 c. flour. 1 tsp. soda.
1 c. boiling water. 1/4 tsp. salt. 1 egg.
Cream butter, add sugar, well-beaten egg, molasses, and salt. Stir in the flour and soda, thoroughly sifted together. Pour the boiling water over the ginger, and add last. Beat well and bake in a shallow pan in a moderate oven.
What could we add to this which would change it into a spice cake?
Give the exact amounts needed.
CANDY Fondant
2 c. granulated sugar. % c. water.
Boil until it threads on a fork (242° F.). Do not stir while cooking. Remove from the fire. When lukewarm, beat until creamy and stiff enough to handle. Knead lightly until soft and pliable.
Boil the sugar and water gently; if the side of the saucepan becomes covered with granulated sugar, wipe it off with a damp cloth, and if the sugar granulates when you begin to stir it, add more water and boil again.
Butter-scotch
Records on this page
Graham MuffinsPlain CookiesCornmeal MuffinsWheat MuffinsBoston Brown BreadPlain CakeSponge CakeGingerbreadFondantButter-scotch