Three short courses in home making

When preparing cake, first get the pans ready, greasing them with the same kind of fat that is to be used in the mixture, or sprinkle with flour, or line with greased paper. Make sure that the oven is at the proper temperature. For a small cake the oven should be hot enough to brown a small piece of unglazed paper or a tablespoon of flour in three minutes. Bake a small cake 20 to 30 minutes. When done, the cake will shrink from the sides of the pan; the crust will spring back when touched with the finger; the loud ticking sound will cease; a needle or straw will come out clean if the cake is pierced, and the crust will be nicely browned. When the cake is removed from the oven, let it stand in the pan about three minutes, then loosen and turn out gently. Do not handle while hot. Keep in a clean, ventilated tin box in a cool, dry place. Cocoa. — Chocolate and cocoa are prepared from the bean of a tropical tree. This bean is rich in protein, fat, carbohydrate, mineral matter, and a stimulant called theobromine. The seeds are cleaned, milled, and crushed into a paste in the preparation of chocolate. In the preparation of cocoa much of the fat is removed and the cocoa is packed for market in the form of a fine powder. Cocoa is more easy of digestion than chocolate, because it is less rich. Though the amount of cocoa used in a cup of the beverage is not large, when prepared with milk it serves as a nutritious food. It is slightly stimulating as well, because of the theobromine present and because it is served hot. Coffee and Tea.— Coffee and tea have no food value when pre- pared as a beverage. They contain stimulating properties that are harmful to the body if taken in large quantities, hence they should be used with discretion. They should never be given to children or to those troubled with indigestion. If carelessly prepared, both coffee and tea may be decidedly harmful to the body. Coffee should not be boiled for more than eight minutes. Tea should never be permitted to boil. Freshly boiling water should be poured on the leaves and left for three minutes. It should then be strained off for serving and kept hot until used. SS IN COOKING. 73 pee] asm i w. 1' will be well to plan to give the 1 i n on s< peeia] occasion, it ia well adapted to Berve for tin menta er^a club "i a lit tie class party. i:f.i ii B£ Plain I'.//, i J cup butter. 2 teasp r. l • ar. ir. I t. p milk. U 1 gradually, mix well. Add well-beaten yol then r alternately with the milk. Thei avoring and cul and linwhib !ly. Turn into butt osandba • once in a i ler- I : melted • ho< i late maj be added ait<-r y< 20 G . id. pe flour. r. I teas] n - I • . I CUj Salt. la. j i up milk 'tour i • .mi ill' raduallj well-beaten Add mi ther, and add a !y with milk. Bake in a buttered tin or u •■ oven 25 or 3 ■ minutu b. Serves 8 to 10. Cocoa . 1 fcer. ax. cupa milk. Mix th< :ili the v i boil 10 minutes. Stir into the hot milk and then cook in double boiler one-half hour. 5 Tea.1 - black 2 < pa boilin i freshly 1" II- r Scald I ' and : ••< p 3 min- .■I and add enough cold water i" moisten th( and maV. • of water to each tab! Pom er overt! and boil it for 3 minutes. I'l. it will k