The school kitchen textbook

See that the fire and oven are right and have all the ingredients at hand. Line the pans with buttered paper. Mix the baking-powder and spice with the flour. Separate the eggs. Measure the butter, rub it until creamy, add the sugar, and in scraping out the sugar take all the butter that has adhered to the cup. Beat until the sugar is dissolved ; add the well-beaten yolks and the flavoring. Rinse out the yolk with the milk, then add milk and flour alternately, and the whites, beaten to a stiff froth, last. Beat well ; bake in a shallow pan about twenty minutes, or until it shrinks from the pan. Vary the cake by adding one half cup currants, or nuts chopped fine, or by coloring a part with dark spices or chocolate. Recipe, No. 189. Water Sponge Cake 1 egg. 3 tbsp. cold water. ^ c. sugar. f c. flour. 5 tsp. lemon juice. 1 tsp. baking-powder. Beat the yolk of the egg, add the sugar and beat again, add the lemon juice and water, then the flour in which the baking-powder has been mixed, and lastly the whites beaten stiff. Bake in a small shallow pan, or in scalloped tins. Recipe, No. 190. Frosting 1 c. powdered sugar. 1 tbsp. lemon juice 1 tbsp. boiling water. (not extract). Mix well and add a few drops more of boiling water until it is thin enough to settle when you stop stirring. A. little melted chocolate may be used to give variety. LESSON XXVI LOBSTERS Markets are now so well supplied with these delicious shell-fish that they may be obtained in good condition all the year. Lobsters are put alive into boiling salted water and cooked twenty minutes from the time the water boils. The shells are dark green when the lobsters are alive, but turn bright red when cooking. Boiled lobsters should not be eaten until cold and should never be kept more than eighteen hours after boiling. Select lobsters from one to two pounds in weight and well filled out with meat. Lobsters with thin shells and that rattle when shaken are generally watery, but those that are heavy in proportion to their size, and have hard, solid shells streaked with black will be found full of meat. Recipe, No. 19L To Prepare Lobster After the lobster is boiled, and when it is cold enough to handle, wipe off all the scum which adheres to the shell, twist off the large claws, and if the shells are thin cut a strip from the sharp edge, using a strong, sharp knife ; then break the shell apart and take the meat out whole. If it is too thick to be cut in this way, hold the claw on the edge of the table and break it with a mallet, being careful not to crush the meat. Pick the meat out from the joints. Twist off the small claws and lay them aside for garnishing. With a sort of sidewise twist, break the tail away from the body, thus avoiding any spattering or loss of the liver. If the tail shell is to be used, cut through the inner portion and remove the meat, but if not needed for this purpose, lay