Twenty lessons in domestic science

2 squares chocolate 2/3 cup butter 6 tablespoons milk Preparation : To make the custard put the broken Chocolate into a small bowl over hot water, add the sugar, spices and milk. . Stir until smooth when set aside to cool while mixing the cake. Sift the flour once before measuring. Measure into the sifter," add the CALUMET and sift three times. Cream the butter and sugar until frothy. Beat the yolks of the eggs until thick and lemon colored, then beat into the creamed butter and sugar. "Whip the egg whites stiff and add lightly to the mixture, pour in the milk, sift in the flour and mix until smooth. Then beat the custard into the batter until thoroughly mixed. This cake baked in a loaf pan must .bake about forty to forty-five minutes and heat must be regulated so that cake will rise as high as it will before browning over the top. Baked in layer pans it requires one-half cup more of flour and one-half level teaspoon of CALUMET. When baked this cake is very smooth and rich. If baked in layers and put together with meringue icing in which chopped nuts, raisins and figs are mixed it is an exceed-, ingly rich cake. All measures level unless otherwise specified. LESSON No. 3 Domestic Science - ■■— — i Carbohydrates Eggless Cookies IVa cups sugar % cup lard or butter 1% cups buttermilk 4 cups flour , % teaspoon soda 2 teaspoons CALUMET Baking Pinch of salt if lard is used Powder Preparation: Sift the flour, baking powder and soda three times. Work in the lard as for biscuit, add the sugar and then the buttermilk. A little more flour may be required to make dough that will roll. These cookies may be flavored with spices or extract if desired or finished with a raisin or nut. This recipe makes about five dozen cookies. English Rocks 7 2 cUps flour 1 cup currants % cup sugar 6 tablespoons shortening 2 teaspoons CALUMET Baking Pinch of salt Powder 3 eggs Preparation: Sift the flour and CALUMET four times. Work in the shortening as for biscuit. Add the sugar and then the well-beaten eggs. Add currants last. Lift rough lumps of dough with a fork onto well-greased pans. They should look rough as possible. Bake twenty minutes in moderate oven. Plain Icing This is the simplest form of icing and is made by beating up very thoroughly confectioners' sugar dissolved with hot water or hot milk. Allowing it to stand an hour before spreading it, improves the flavor. Orange Icing 1 egg white % orange juice and rind 2% cups confectioners' sugar .Preparation: Break the white of an egg into a bowl, sift in the sugar ; grate only the extreme yellow of the orange rind and squeeze in the juice and beat all together until thick enough -to spread. Meringue Icing % cup^water 2 tablespoons granulated sugar 1%V cups granulated sugar % teaspoon CALUMET Baking 3 egg whites Powder Preparation: Make a syrup of the first portion of sugar and the water. Cook until it will form a crystal rope that will crack when dropped from a spoon into ice water. Whip two egg whites until stiff, then whip in the 2 tablespoons of sugar and immediately whip in the CALUMET Baking Powder. 9 When the syrup is ready pour slowly over the meringue, whipping up lightly. When stiff and cooling drop in the extra unbeaten white and continue beating till right consistency to spread.