they have doubled in height that is sufficient; they are more wholesome when they split into two thin crusts, than when so thick that there is an excess of the softer inside por- tion, which, while it may be pleasing to some palates, is less digestible than the crusts. Cream of tartar is only slightly soluble in cold water, and the gas is not all liberated from the bicarbonate of soda until heat is applied, therefore it does no harm for a dough made with a cream of tartar baking powder to stand a while. Recipe, No. 119. Short Cake Make a dough after the recipe for baking powder biscuit. Bake, split or tear open, spread with softened butter, put together again, and serve at once. Have strawberries mashed and sweetened, and as you serve the cakes lay them open and cover generously with the fruit. In this way the cakes are not made heavy by long soaking, and if all are not needed, the fruit will keep better apart. For dessert, use stewed apple sauce, baked bananas, stewed prunes, or canned blackberries to give variety. Biscuits made in this way are often served as a garnish for Chicken Fricassee, or Creamed Oysters, in place of toast. LESSON II BROILING Broiling, from bruler, meaning " to burn," is cooking directly over the hot coals. It is the hottest form of cook- ing. The heat is so intense that the food would be burned quickly if allowed to remain continuously over the fire or under the gas flame. Burning is avoided by turning the meat frequently. This rapid cooking by direct, intense heat, combined with the action of the air, which has free access to the meat, gives a flavor quite unlike that obtained by cooking meat in water. Only certain kinds of meat are suitable for broiling. A pound of beef cut in cubical form could not be cooked inside sufficiently without burning the outside. But the same weight of beef, when cut in the form of a slice about an inch thick, can be broiled perfectly, and has a better flavor than when cooked in any other way. Meat for broiling should have tender fibres, much juice, and but little fat, bone, or gristle. There is neither time nor moisture to soften tough fibres, and slow, long-continued heat is necessary to cook tough meat. If there be much fat it will melt, drip into the fire, and smoke the meat. Slices cut from an inch to an inch and a half in thickness, and taken from the thick part of the round, the rump, and the sirloin, are the best for broiling. The tender parts of mutton, small chickens, some kinds of game and birds, tripe and liver, thin slices of ham and bacon, any small, thin fish, and oysters are also cooked by broiling. Veal and pork need to be cooked too thoroughly for this process to be done successfully. The fire for broiling should be bright-red, but not blazing, 195 196 SCHOOL KITCHEN TEXTBOOK

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they have doubled in height that is sufficient; they are more wholesome when they split into two thin crusts, than when so thick that there is an excess of the softer inside portion, which, while it may be pleasing to some palates, is less digestible than the crusts. Cream of tartar is only slightly soluble in cold water, and the gas is not all liberated from the bicarbonate of soda until heat is applied, therefore it does no harm for a dough made with a cream of tartar baking powder to stand a while. Recipe, No. 119. Short Cake Make a dough after the recipe for baking powder biscuit. Bake, split or tear open, spread with softened butter, put together again, and serve at once. Have strawberries mashed and sweetened, and as you serve the cakes lay them open and cover generously with the fruit. In this way the cakes are not made heavy by long soaking, and if all are not needed, the fruit will keep better apart. For dessert, use stewed apple sauce, baked bananas, stewed prunes, or canned blackberries to give variety. Biscuits made in this way are often served as a garnish for Chicken Fricassee, or Creamed Oysters, in place of toast. LESSON II BROILING Broiling, from brûler, meaning "to burn," is cooking directly over the hot coals. It is the hottest form of cooking. The heat is so intense that the food would be burned quickly if allowed to remain continuously over the fire or under the gas flame. Burning is avoided by turning the meat frequently. This rapid cooking by direct, intense heat, combined with the action of the air, which has free access to the meat, gives a flavor quite unlike that obtained by cooking meat in water. Only certain kinds of meat are suitable for broiling. A pound of beef cut in cubical form could not be cooked inside sufficiently without burning the outside. But the same weight of beef, when cut in the form of a slice about an inch thick, can be broiled perfectly, and has a better flavor than when cooked in any other way. Meat for broiling should have tender fibres, much juice, and but little fat, bone, or gristle. There is neither time nor moisture to soften tough fibres, and slow, long-continued heat is necessary to cook tough meat. If there be much fat it will melt, drip into the fire, and smoke the meat. Slices cut from an inch to an inch and a half in thickness, and taken from the thick part of the round, the rump, and the sirloin, are the best for broiling. The tender parts of mutton, small chickens, some kinds of game and birds, tripe and liver, thin slices of ham and bacon, any small, thin fish, and oysters are also cooked by broiling. Veal and pork need to be cooked too thoroughly for this process to be done successfully. The fire for broiling should be bright-red, but not blazing,

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