The school kitchen textbook

Put one cup of strong, clear coffee and one pint of milk in the double boiler and let them scald. Beat the yolks of six eggs till light, add one half cup of sugar and one eighth teaspoon of salt, and when well mixed stir in the hot milk. Turn back into the double boiler and stir constantly until thick like cream. Cool quickly and stir frequently while cooling. Turn into frappe glasses, filling them three fourths full. Sweeten one cup of thick cream with powdered sugar, flavor with a few drops of vanilla, surround the bowl with ice water and whip it with an egg beater till thick. Heap it lightly on the custard and serve with cake made with the whites of the eggs. Questions on Eggs When is it extravagant to use Why is a fresh egg heavier eggs? than a stale egg? What should be eaten with Does it injure eggs to handle eggs ? them roughly even if the shell is not broken? LESSON XXV CAKE MAKING AND BAKING It is not advisable to give much time or attention to cake making in these lessons. There is little danger that this branch of cooking will be neglected; and gratifying as it would be to school girls generally, to make cake in every lesson, there are so many more important things to learn that this subject must be kept in the background. There are really only two kinds of cake, — those with butter and those without. If the correct methods of mixing and the principles of baking are understood, any reliable recipe may be used successfully. The principles underlying the making of batters and doughs apply equally to cake making, but in the latter greater amounts of butter and sugar are used. Butter cakes, or those made with butter, include all the varieties of cup-cake, pound cake, fruit-cake, and the like. There are two ways of mixing. First, soften the butter and rub it until creamy, add the sugar and beat thoroughly ; beat the yolks until light-colored and thick ; then beat them into sugar and butter. Mix the soda, cream of tartar, or bakingpowder, and spice with the flour ; add milk and flour alternately, beating well ; add the whites beaten stiff. All butter cakes should be beaten, before being poured into the pan, until smooth and fine-grained. If fruit is used, flour it well to keep it from sticking and add with the flour. The second and easier way of mixing plain cake is similar to that of mixing breakfast cakes. Put the flour in the mixing bowl, and sift and mix with it the soda, cream of tartar, or baking-powder and spice. Add the sugar and mix thoroughly. Beat the yolks, add the milk, and stir this into the flour mixture. Then stir in the butter melted, and the stiffly beaten whites last, and beat all together vigorously, just before putting it into the pans.