Note: Tea may be served with sugar, cream, sliced lemon, alone,
or in combination, except lemon and cream.
Ice Ten.
Proportions :
4 t. tea, and
2 C. boiling water✪ Ice Tea.
Follow recipe for making Tea.
Strain into glasses one-third full of cracked ice.
Sweeten to taste, and add slice of lemon to each
glass of tea.
Flavor is retained much better if the tea is chilled
quickly.
CAKES AND COOKIES.
Subject Matter.
The love of sweets amoii2' the Araerioan people is proverbial.
One of our favorite sweets is cake. It is served in the majority
of homes. Cake is almost as much a part of the re^ilar dietary
as bread.
Cakes, o^enerally speakino:, may be classified under two heads,
i. e. those made with butter and those made without. We usually
call these two classes sponore cakes and butter cakes. When
one has become familiar with the standard proportions for
each, an almost indefinite variety may be made by addino- dif-
ferent flavors, fruits, nuts, etc. Only cjood materials should
be used in cake makhi». A poor orade of flour, heavy, sioggy
sugrar or a cheap baking- powder may be responsible for a poor
cake no matter how carefully it may be made and baked.
Cake should be carefully mixed and as carefully baked.
Many good cakes are spoiled in the baking. Small cakes and
cookies should bake in a quicker oven than loaf cake. An oven
which will turn a piece of writing paper light brown in three
minutes is about the right temperature for small cakes, and
about the same temperature is desirable for layer cakes. For
loaf cake, a piece of paper should brown in about five minutes.
Sponge cake should be baked in a very moderate oven.
A cake is done when it rebounds to the touch on top, and it
shrinks well from the sides of the pan.
It is a mistake to think that butter is the only fat which
will make good cake. Any of the standard cotton-seed fat
preparations on the market will make an excellent cake and at
much less cost than when butter is used.
Some of the varieties which may be made from a good cup
cake recipe are :
Spice cake — by the addition of spices.
Plum cake — by the addition of raisins.
Light fruit cake — by the addition of raisins, currants and
spices.
26 Bulletin of the University of Texas
Nut Loaf — by the addition of pecans, hickory nuts or wal-
nuts.
A numberless variety of layer cakes can be made from the
same recipe.
Cookies may be made of the same recipe by addins: more
shortening and sufficient flour to make a soft dough which can
be rolled out and cut into different shapes. If the batter
is divided before it is too stiff, the cookies may be varied in
much the same way as the cake recipe. Grated chocolate may
be added to a part, fruits and spices to another part, nuts to
still another, and .so on.
References.
Any good recipe boolc.
Lesson Plan.
Teacher's Aim :
To teach the making of inexpensive, wholesome cakes.
Pupil's Aim:
To learn to make cake.
Suggested Questions.
Why should cake not be eaten as often as bread?
Why are very rich cakes hard to digest?
What makes cakes light?
AVhat are the advantages of home-made cakes over baker's
cakes ?
Related Subjects
MatJiematics:
Compute the cost of a dozen cookies made in class. Com-
pare with the cost of baker's cookies.
English: ✪ Butter Cake
Page 8 · 2 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Note: Tea may be served with sugar, cream, sliced lemon, alone, or in combination, except lemon and cream.
Ice Ten. Proportions :
4 t. tea, and
2 C. boiling water.
Follow recipe for making Tea.
Strain into glasses one-third full of cracked ice.
Sweeten to taste, and add slice of lemon to each
glass of tea. Flavor is retained much better if the tea is chilled
quickly.
CAKES AND COOKIES.
Subject Matter.
The love of sweets among the Araerioan people is proverbial. One of our favorite sweets is cake. It is served in the majority of homes. Cake is almost as much a part of the regular dietary as bread.
Cakes, generally speaking, may be classified under two heads, i. e. those made with butter and those made without. We usually call these two classes sponge cakes and butter cakes. When one has become familiar with the standard proportions for each, an almost indefinite variety may be made by adding different flavors, fruits, nuts, etc. Only good materials should be used in cake making. A poor grade of flour, heavy, soggy sugrar or a cheap baking powder may be responsible for a poor cake no matter how carefully it may be made and baked.
Cake should be carefully mixed and as carefully baked. Many good cakes are spoiled in the baking. Small cakes and cookies should bake in a quicker oven than loaf cake. An oven which will turn a piece of writing paper light brown in three minutes is about the right temperature for small cakes, and about the same temperature is desirable for layer cakes. For loaf cake, a piece of paper should brown in about five minutes. Sponge cake should be baked in a very moderate oven.
A cake is done when it rebounds to the touch on top, and it shrinks well from the sides of the pan.
It is a mistake to think that butter is the only fat which will make good cake. Any of the standard cotton-seed fat preparations on the market will make an excellent cake and at much less cost than when butter is used.
Some of the varieties which may be made from a good cup cake recipe are :
Spice cake — by the addition of spices.
Plum cake — by the addition of raisins.
Light fruit cake — by the addition of raisins, currants and spices.
26 Bulletin of the University of Texas
Nut Loaf — by the addition of pecans, hickory nuts or walnuts.
A numberless variety of layer cakes can be made from the same recipe.
Cookies may be made of the same recipe by adding more shortening and sufficient flour to make a soft dough which can be rolled out and cut into different shapes. If the batter is divided before it is too stiff, the cookies may be varied in much the same way as the cake recipe. Grated chocolate may be added to a part, fruits and spices to another part, nuts to still another, and .so on.
References.
Any good recipe boolc.
Lesson Plan. Teacher's Aim :
To teach the making of inexpensive, wholesome cakes.
Pupil's Aim: To learn to make cake.
Suggested Questions.
Why should cake not be eaten as often as bread?
Why are very rich cakes hard to digest?
What makes cakes light?
AVhat are the advantages of home-made cakes over baker's cakes ?
Related Subjects Mathematics:
Compute the cost of a dozen cookies made in class. Compare with the cost of baker's cookies.
English:
Records on this page
Ice TeaButter Cake