Public school household science

2 tsp. baking powder. ^ tap. salt. ^ cup sugar, f cup milk. 1 Hinall egg. J tsp. melted butter or lard. Beat the egg and sugar until light, add the milk, then sift in the flour, salt and baking powder together, beat thoroughly. Beat in the melted butter and drop by teaspoonfuls into hot, deep fat; fry until light brown and cooked through; skim out of the fat, drain carefully, and roll in powdered sugar. 72.— MILK BISCUITS. 1 cup flour. I i tbsp'. shortening. J tap. salt. I li tsps. baking powder. About i cup milk. Sift salt and flour into a bowl. Rub in the shortening. Sift in the baking powder and mix it through. Mix into a soft dough with the milk, using a broadbladed knife. Flour the board lightly, turn the dough out and roll it around to coat it with flour. Knead just enough to make the outside smooth. Roll or press out about three-quarters of an inch thick and cut into small biscuits. Knead the scraps lightly together and cut more biscuits. Place them in a baking pan, wet the tops with milk, and bake in a hot oven about twenty minutes. Success depends upon mixing quickly and handling as little as possible. 1 egg. ^ cup brown sugar, i cup sour milk, i cup molasses. 73.— SOFT GINGERBREAD. 1 ^ cups flour. 2 tsps. soda. 1 tsp. ground ginger. 1 tsp. mixed spices. 2 tbsps. lard or butter. Measure the flour into the sifter. Measure the molasses and stand the cup in boiling water. Break the egg into the mixing bowl, add sugar and beat well with a wooden spoon. Measure lard into the baking tin and place where it will melt. Add the spices to the bowl. Stir half the soda into the warm molasses, and stir it into the bowl, stir other half of soda into the sour milk, and add it. Sift in the flour and beat thoroughly. Stir in the lard, grease the tin, pour in the batter, and bake in a hot oven about twenty-five minutes. 74.— SPONGE CAKE. 1 egg. I 2§ tbsps. sugar. Flavoring. I Flour (about ^ cup). Beat the egg very light. Add the sugar, and beat until the sugar is dissolved and the whole is thick and foamy. Sift in the flour and fold it in. Do as little mixing as possible after the flour goes in, but be sure it is evenly mixed through. Add the flavoring while mixing in the flour. Pour the batter into a well-greased pan, and bake in a moderate oven. The cake is baked when a slight pressure with the finger will not leave a dent in it. 75.— STANDARD CAKE. ^ cup butter. I ^ cup milk. 1 cup sugar. I IJ cups flour. 2 eggs. I 1^ tsps. baking powder. ^ tsp. vanilla essence. Grease the sides of the cake tin and cover the bottom with a greased paper. Cream the butter and sugar in a bowl until the sugar is partly melted. Separate the eggs, put the yolks into the bowl and the whites away in a cool place. Beat the yolks into the butter and sugar very thoroughly. Add the milk and continue beating until the sugar is dissolved. Add the flour and beat tlioroughly. Beat the egg whites stiff. Sift the baking powder into the batter and beat it in. Mix in the beaten egg whites and flavoring thoroughly, but with little stirring as possible. Spread the batter evenly in the cake tins and bake. If baked in layers a hot oven is necessary; if in loaves a moderate oven. 76.— PLAIN FRUIT CAKE.