Principles of cooking

Torte. — Beat the whites of five eggs until stiff and dry; add two and one half cups of powdered sugar and continue beating until thoroughly blended; add one tablespoon of vinegar and one teaspoon of vanilla. Line two shallow pans with oiled or greased paper, and bake in a very slow oven for at least an hour. Put strawberries, pineapple, or peaches between the layers and whipped cream on top. ADDITIONAL RECIPES Cream Puffs. — Put one half cup of butter and one cup of boiling water into a stewpan, and let it come to the boiling point. Gradually add one cup of flour, and boil two minutes, stirring constantly. Remove from the fire, and add four unbeaten eggs one at a time, mixing thoroughly after each egg is added. Drop by spoonfuls about two inches apart on greased paper. Bake one half hour in a moderate oven. Almond Cookies. — Cream one half cup of butter; gradually add one and one fourth cups sugar, one half cup of sour milk, one beaten egg, one half teaspoon of almond extract, and one fourth teaspoon salt, one half teaspoon soda, and two cups of flour sifted together. Mix thoroughly, roll thin, and bake in a hot oven. ! Rocks. — Cream one cup of shortening; add one and one half cups of sugar, three eggs well beaten, two tablespoons of water, one teaspoon soda, one teaspoon cinnamon, one fourth teaspoon salt, two and one half cups of flour sifted together. Add one cup of chopped walnuts and one cup of raisins. Drop by spoonfuls on greased paper one and one half inches apart, and bake in a hot oven. Molasses Cookies. — Cream three fourths cup of shortening; add one cup of sugar, one cup of molasses, and one cup of boiling water. Place on the stove, and let it come to the boiling point. Remove from the stove and cool. Add one beaten egg, one half teaspoon of soda, two teaspoons of cinnamon, two teaspoons of ginger, one teaspoon of cloves, and three and one half cups of flour sifted together. Mix thoroughly. Drop by spoonfuls on greased paper one inch apart, and bake in a hot oven. | Prune Pie, — Wash three fourths pound of prunes and soak overnight or several hours in cold water. Cook until soft; add one half cup of sugar, two tablespoons of flour, one tablespoon of butter, one half tablespoon of lemon juice, one fourth teaspoon of salt. Line a plate with crust and cover with an upper crust. Raisin Pie. — Mix one and one half cups of chopped raisins, one half cup of sugar, one cup of water, one tablespoon of flour, and one lemon cut into thin slices. Line the plate with crust, and cover with one half inch strips of crust. Chocolate Pie. — Mix four tablespoons of cornstarch, one half cup of sugar, four tablespoons of grated chocolate, one eighth teaspoon of salt, add three egg yolks and two cups of milk, and cook until it thickens, stirring constantly. Add one teaspoon of vanilla. Bake the crust as for lemon pie. Fill the crust with the filling, and cover with the whites of three eggs beaten stiff, to which two tablespoons of sugar have been added, and bake until brown. Serve cold. Devil’s Food. — Cream one half cup of butter, add one cup of sugar, mix thoroughly. . Add the yolks of two eggs, one half cup of sour milk in which one teaspoon of soda has been thoroughly dissolved, two cups of flour, and lastly the whites of two eggs, and one teaspoon of vanilla. Grate three ounces of chocolate, mix with one half cup of sweet milk, one half cup of sugar, and the yolk of one egg. Boil until stiff, in double boiler, then add to the white dough, beat thoroughly and bake in a hot oven, about forty-five minutes. CHEMICAL COMPOSITION OF FOODS 189 TABLES SHOWING THE CHEMICAL COMPOSITION OF Foops Com- MONLY USED IN THE AVERAGE AMERICAN DIET Taken from Bulletin 28, Office of Experiment Stations, and Farmers’ Bulletin 142, U.S. Department of Agriculture