6. Some of the sirups, such as sorghum or honey, contain organic acids which may be used with soda as a means of leavening the mix- ture. 7. Dried fruits may be used to furnish a part of the sweetening in cakes and cookies. METHOD OF DEVELOPING LABORATORY WORK. Have the students bring in the recipes they are accustomed to use at home, selecting those containing the smaller amount of fat. Let the students change these recipes according to the above suggestions, and have the cakes prepared at home or in the laboratory. The following recipes may be used for supplementary class work. Honey is more expensive than sugar, but the following recipes, which call for honey, may be used in communities where it is practicable. If honey is not available, other sirups or sugar can be used in place of the honey, using amounts given in table in Lesson 2. SORGHUM GINGERBREAD. Sorghum, 1 cup. Baking powder, 1 teaspoon. Fat, i cup. Ginger, 1^ teaspoons. Flour, 2* cups. Cinnamon, 2 teaspoons. Sour milk* 1 cup. Allspice, 1 teaspoon. Soda, 1 teaspoon. TEA CAKES. Flour, 2 cups. Raisins, 1 cup. Fat, i cup✪ Sorghum Gingerbread. Sirup, § cup. Baking powder, 1^ teaspoons. 1 egg. Milk or water, f cup. Bake in muffin rings in a medium oven. 1 Sweet milk may be used for sour milk by using J teaspoon soda and 2 teaspoons bak- ing powder. USE AND PKEPAKATION OF FOOD. 159 BUTTEB HONEY CAKES, Honey, 1| cups. Soda, 1^ teaspoons. Butter, i cup. 8 eggs. Flour, 5 cups. Cinnamon, 2 teaspoons. Salt, i teaspoon. Orange-flower water, 2 tablespoons✪ Butter Honey Cakes. (Water may be substituted.) Rub together the honey and butter; add the unbeaten yolks and beat thor- oughly. Add the flour sifted with the cinnamon and salt, and the soda dis- solved In the orange-flower water. Beat the mixture thorouglily and add the well-beaten whites of the eggs. Bake in shallow tins and cover with frosting made as follows : ORANGE FKOSTINQ FOR BUTTER HONEY CAKI5. Grated rind 1 orange. 1 egg yolk. Lemon juice, 1 teaspoon. Confectioners' sugar✪ Orange Frosting for Butter Honey Cakes. Orange juice, 1 tablespoon. Mix all the ingredients but the sugar and allow the mixture to stand for an hour. Strain and add confectioners' sugar until the frosting is sufficiently thick to be spread on the cake. HONEY SPONGE CAKE. Sugar, ^ cup. 4 eggs. Honey, i cup. Flour, 1 cup. Mix the sugar and honey and boil until the sirup will spin a thread when ' dropped from the spoon. Pour the sirup over the yolks of the eggs, which have been beaten until light. Beat this mixture until cold ; add the flour and cut and fold the beaten egg whites into the mixture. Bake for 40 or 50 minutes in a pan lined with buttered paper in a slow oven, HONEY POUND CAKE. A good pound cake can be made by using equal weights of honey, sugar, eggs, flour, and butter, A little soda should be added because of the acidity of the honey, and a good flavoring is cardamom seed and orange-flower water. Or a cake similar to pound cake may be made as follows : Sugar, 1 cup. Powdered cardamom seed, i teaspoon. Honey, | cup✪ Honey Sponge Cake. Orange-flower water, ^ teaspoon. Butter, 1 cup. Soda, i teaspoon. Pastry flour, 2 cups. 4 eggs.

AI-modernized reading of the original text

6. Some of the sirups, such as sorghum or honey, contain organic acids which may be used with soda as a means of leavening the mixture. 7. Dried fruits may be used to furnish a part of the sweetening in cakes and cookies. Have the students bring in the recipes they are accustomed to use at home, selecting those containing the smaller amount of fat. Let the students change these recipes according to the above suggestions, and have the cakes prepared at home or in the laboratory. The following recipes may be used for supplementary class work. Honey is more expensive than sugar, but the following recipes, which call for honey, may be used in communities where it is practicable. If honey is not available, other sirups or sugar can be used in place of the honey, using amounts given in table in Lesson 2. SORGHUM GINGERBREAD. Sorghum, 1 cup. Baking powder, 1 teaspoon. Fat, i cup. Ginger, 1^ teaspoons. Flour, 2* cups. Cinnamon, 2 teaspoons. Sour milk* 1 cup. Allspice, 1 teaspoon. Soda, 1 teaspoon. TEA CAKES. Flour, 2 cups. Raisins, 1 cup. Fat, i cup. Sirup, § cup. Baking powder, 1^ teaspoons. 1 egg. Milk or water, f cup. Bake in muffin rings in a medium oven. 1 Sweet milk may be used for sour milk by using J teaspoon soda and 2 teaspoons baking powder. BUTTER HONEY CAKES, Honey, 1| cups. Soda, 1^ teaspoons. Butter, i cup. 8 eggs. Flour, 5 cups. Cinnamon, 2 teaspoons. Salt, i teaspoon. Orange-flower water, 2 tablespoons. (Water may be substituted.) Rub together the honey and butter; add the unbeaten yolks and beat thoroughly. Add the flour sifted with the cinnamon and salt, and the soda dissolved In the orange-flower water. Beat the mixture thoroughly and add the well-beaten whites of the eggs. Bake in shallow tins and cover with frosting made as follows : ORANGE FROSTING FOR BUTTER HONEY CAKES. Grated rind 1 orange. 1 egg yolk. Lemon juice, 1 teaspoon. Confectioners' sugar. Orange juice, 1 tablespoon. Mix all the ingredients but the sugar and allow the mixture to stand for an hour. Strain and add confectioners' sugar until the frosting is sufficiently thick to be spread on the cake. HONEY SPONGE CAKE. Sugar, ^ cup. 4 eggs. Honey, i cup. Flour, 1 cup. Mix the sugar and honey and boil until the sirup will spin a thread when ' dropped from the spoon. Pour the sirup over the yolks of the eggs, which have been beaten until light. Beat this mixture until cold ; add the flour and cut and fold the beaten egg whites into the mixture. Bake for 40 or 50 minutes in a pan lined with buttered paper in a slow oven, HONEY POUND CAKE. A good pound cake can be made by using equal weights of honey, sugar, eggs, flour, and butter, A little soda should be added because of the acidity of the honey, and a good flavoring is cardamom seed and orange-flower water. Or a cake similar to pound cake may be made as follows : Sugar, 1 cup. Powdered cardamom seed, i teaspoon. Honey, | cup. Orange-flower water, ^ teaspoon. Butter, 1 cup. Soda, i teaspoon. Pastry flour, 2 cups. 4 eggs.

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Sorghum GingerbreadTea CakesButter Honey CakesOrange Frosting for Butter Honey CakesOrange Frosting for Butter Honey CakeHoney Sponge CakeHoney Pound CakeHoney Cookies

Use and preparation of food