Use and preparation of food

Rub together the butter and sugar and add the honey. Add the well-beaten yolks of eggs. Finally add the egg whites, beaten to a stiff froth, and the orange-flower water. Add gradually the flour, sifted with the soda and cardamom seed. Beat the mixture 10 minutes. Put the dough into a warm tin with high sides and bake one hour in a slow oven. HONEY FRUIT CAKE. Honey, 3* cups. Vanilla, 2 teaspoons. Butter, 1 cup. Seeded raisins, 3 pounds. Flour, 3 cups. Currants, 1* pounds. 6 eggs. Citron, 1 pound. Soda, 2 teaspoons. Candied cherries, 1 pound. Cinnamon, 2 teaspoons. Candied apricots, 1 pound. Sour jelly or white grape juice, * cup. Candied pineapple, 1 pound. Ginger, 2 teaspoons. Candied orange peel, 2 ounces. Ground cardamom seed, 3 teaspoons. Candied lemon peel, 2 ounces. Cloves, 2 teaspoons. Cut all the candied fruit except the cherries into small pieces. Place the fruit in a large dish and sift over it one-half the flour, mixing thoroughly. Sift the soda with the remaining flour. Bring the honey and the butter to the boiling point and while still hot add the spices. "When the mixture is cool, add the well-beaten yolks of the eggs, then the flour and grape juice or jelly, and the well-beaten whites. Finally, add the fruit. Divide dough into three or four parts and put into buttered tins covered with buttered paper tied loosely over the top. Steam for five hours, remove the paper, and bake in a very slow oven for an hour. HONEY COOKIES. Honey, § cup. Cloves, 1 teaspoon. Sugar, f cup. Soda, I teaspoon. Flour, 2i cups. Cinnamon, 1^ teaspoons. Walnut meats, finely chopped, ^ pound. Cloves, 1 teaspoon. Candied orange peel, finely chopped. Allspice, 1 teaspoon. 2 ounces. Sift together the flour, spices, soda, and add the other ingredients. Knead thoroughly, roll out thin, and cut with a biscuit cutter. These cookies are very hard. Lesson 4. Gelatin Desserts. AIM. - To teach the use of gelatin in the preparation of desserts. 1. Gelatin is a protein which dissolves in hot water and sets on cooling to form a clear jelly-like mass. The amount of gelatin required in order to have the solution set is so small that it in itself is negligible in food value. It is of value, in that it furnishes an attractive way of serving other food ingredients. The food value of the gelatin desserts depends mainly upon the ingredients added. 2. Forms in which obtained : A. Sheet gelatin is prepared in very thin sheets, which dissolve readily if stirred in water at boiling temperature. This is sold in pound packages and is the cheapest form available. It is not often used by the housewife, for she finds the small measured trade packages more convenient. B. Granulated or pulverized gelatins are usually sold in packages measured so as to contain the amount necessary to thicken a quart of liquid. These dissolve very readily in hot water after soaking in cold. C. Acidulated gelatins are sometimes sold. In these a powdered acid is combined with the gelatin and serves to flavor it. Such gelatins are never as desirable, from point of view of flavor or dietetic value, as those flavored with natural fruit juices, and are especially to be avoided with any of the desserts using milk since the acid causes the milk to curdle.