Write a compo,sition on the many forms of cakes and tarts you have read of; for example, the cakes good King Alfred let fall into the fire. Simple Courses in Home Economics 27 Geography : Make a list of the states and countries contributing materials for the Christmas Fruit Cake. "Recipes Butter Cake ^Vs T. shortening-cream, then add gradually 1 C. sugar, — 2 egg yolks — well beaten % C. milk 1 t. vanilla. i\Iix and sift the following ingredients : ]3/4 C. flour I 2-Vl' t. baking powder 1/4 t. salt. Combine the two mixtures, then fold in 2 egg whites — beaten stiff and dry✪ Butter Cake. Bake in layers or in individual pans. Sponge Cake First mixture: 1 C. flour f. g. salt Sift together. • Second mixture: Yolks 6 eggs— beat until thick and lemon colored. Add gradually. 1 C. sugar. Continue beating until all is added. 28 Bulletin of the University of Texas Third mixture: Whit&s 2 eggs — beat until stiff and dry, add 1 T. lemon juice, Grated rind I/2 lemon✪ Sponge Cake. Combine the three mixtures, carefully blend — use the cutting and folding motion. Bake in moderately slow oven until the cake re- sponds to the touch. Use an angel cake pan or a deep narrow one in which to bake the batter. Note: Sponge cake contains no leavening agent, but is made light by the quantity of air beaten into both yolks and whites of the eggs and the expansion of the steam while baking. Failure in angel cake or sponge cake is usually due to baking either in too slow an oven, or too hot a one. CANDY Subject Matter As candy is prepared from sugar, a study of this food pro- duct is of value. Sugar is made from the sugar cane and the sugar beet. It was formerly regarded as a condiment and valued chiefly for its pleasant taste. If this had been its only value it might, in time, have been replaced by other sweet tasting substances which are not foods; but the food value of sugar has been fully established. It is a highly concentrated food, and its use in the dietary is limited. Sugar, like starch, furnishes heat and energy to the body. The question naturally arises. How does the sugar of our food differ from starch as a source of the energv'? '"The fact that we have in this manufactured article practically the same sub- stance as that which results from the digestion of starch as found in vegetable foods at once suggests its substitution for starch to the advantage of the system, since it does not burden the di- gestive tract and less force is required for its digestion. To decide this question, much careful laboratory work has been carried on since 1893, when Mosso, an Italian investigator, first explained the influence of cane sugar in lessening fatigue. He found, as a result, that sugar in the food, in not too great quan- tities, and not too concentrated, lessens or delays fatigue and in- creases working power." Rubner suggested that IG to 18 ounces of .starch might be digested by an adult without difficulty, while only four or six ounces of sugar are suitable in a well planned dietary.

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Write a compo,sition on the many forms of cakes and tarts you have read of; for example, the cakes good King Alfred let fall into the fire. Simple Courses in Home Economics 27 Geography : Make a list of the states and countries contributing materials for the Christmas Fruit Cake. "Recipes Butter Cake ^Vs T. shortening-cream, then add gradually 1 C. sugar, — 2 egg yolks — well beaten % C. milk 1 t. vanilla. i\Iix and sift the following ingredients : ]3/4 C. flour I 2-Vl' t. baking powder 1/4 t. salt. Combine the two mixtures, then fold in 2 egg whites — beaten stiff and dry. Bake in layers or in individual pans. Sponge Cake First mixture: 1 C. flour f. g. salt Sift together. • Second mixture: Yolks 6 eggs— beat until thick and lemon colored. Add gradually. 1 C. sugar. Continue beating until all is added. 28 Bulletin of the University of Texas Third mixture: Whit&s 2 eggs — beat until stiff and dry, add 1 T. lemon juice, Grated rind I/2 lemon. Combine the three mixtures, carefully blend — use the cutting and folding motion. Bake in moderately slow oven until the cake re- sponds to the touch. Use an angel cake pan or a deep narrow one in which to bake the batter. Note: Sponge cake contains no leavening agent, but is made light by the quantity of air beaten into both yolks and whites of the eggs and the expansion of the steam while baking. Failure in angel cake or sponge cake is usually due to baking either in too slow an oven, or too hot a one. CANDY Subject Matter As candy is prepared from sugar, a study of this food pro- duct is of value. Sugar is made from the sugar cane and the sugar beet. It was formerly regarded as a condiment and valued chiefly for its pleasant taste. If this had been its only value it might, in time, have been replaced by other sweet tasting substances which are not foods; but the food value of sugar has been fully established. It is a highly concentrated food, and its use in the dietary is limited. Sugar, like starch, furnishes heat and energy to the body. The question naturally arises. How does the sugar of our food differ from starch as a source of the energv'? '"The fact that we have in this manufactured article practically the same sub- stance as that which results from the digestion of starch as found in vegetable foods at once suggests its substitution for starch to the advantage of the system, since it does not burden the di- gestive tract and less force is required for its digestion. To decide this question, much careful laboratory work has been carried on since 1893, when Mosso, an Italian investigator, first explained the influence of cane sugar in lessening fatigue. He found, as a result, that sugar in the food, in not too great quan- tities, and not too concentrated, lessens or delays fatigue and in- creases working power." Rubner suggested that IG to 18 ounces of .starch might be digested by an adult without difficulty, while only four or six ounces of sugar are suitable in a well planned dietary.

A simple course in home economics for rural schools