Use and preparation of food

1 egg. Corn meal, 1 cup. Melted fat, 1 tablespoon. Baking powder, 4 tablespoons. Mix in order given. Bake 40 minutes. SPOON CORN RREAD. Cornmeal, 1 cup; water, 2 cups; mix and cook into a mush, cool and add — Salt, i teaspoon. Milk, 1 cup. Butter substitute, 1 tablespoon. Yolks of 3 eggs. Fold in the beaten whites of the eggs last. Pour into a greased baking dish and bake 30 minutes in a moderate oven. Serve in baking dish with spoon. BOSTON BROWN BREAD. Corn meal, 1 cup. Baking powder, 1 teaspoon. Rye meal or flour, 1 cup. Soda, f teaspoon. Graham flour, 1 cup. Milk or water, 2 cups. Molasses, i cup. Salt, 1 teaspoon. Nuts or raisins, i cup ; both may be added if desired. Mix, fill greased molds two-thirds full of the batter and steam two and one-half hours. COBN-MEAL FISH CAKES. , Corn-meal mush, 2 cups. Chopped parsley, 1 tablespoon. Shvedded fish, 1 cup. Salt, I teaspoon. Chopped onions, 2 tablespoons. Shape into small cakes, and brown in a small amount of fat or in the oven, INDIAN PUDDING. Corn meal, J cup. Cinnamon, 1 teaspoon ; or ginger, 1 Boiling water, 1 cup. teaspoon. Sirup or molasses, i cup. Salt, 1 teaspoon. Milk, 3 cups. Cook the corn meal, milk, and water to a mush. Add the other ingredients and bake in a greased pan for two hours. Serve with sauce. Note. — In communities where corn meal is not liked this lesson should be combined with the last. Lesson 5. Soue Milk and Molasses Mixtures. AIM. To show the women the principles underlying the leavening of battors and doughs and enable them to vary the forms of leavening called for in a given recipe. POINTS TO be brought OUT. 1. In order to leaven a batter or dough it is necessary to incorporate in it during mixing or have liberated in it during mixing or baking a gas which expands on heating, raising the product. The heat sets the gas-containing cells, making the product retain its .shape. 2. The more usual leavening agents are: A. Air which may be incorporated by entrapping in egg white or beating directly into the mixtures. B. Baking powders are frequently used on account of their convenient form. They all contain ba-king soda and a mild acid. When vrater is added to mixtures containing baking powder the acid reacts with the soda releasing carbon dioxide. C. Steam is, as we have seen, the leavening agent in case of popovers. It is formed by the volitilization of a portion of the liquid and is probably a contributing factor in the leavening of other types of bread. Steam is evidently the factor in puff pastry. Articles leavened by steam are cooked in very hot oven at first to facilitate steam formation. D. Yeast and bacteria are used as means of leaA'ening bread. Both these are small, one-celled plants which act upon certain ingredients in the dough and give off gases. If they are mixed with the dough the gas is given off in the bread and may be used to leaven it. Yeast is most used and may be obtained on the market in several forms. (See LesSpOn 6.) Bacteria are the source of the gas in salt-rising bread. The organism will not live long in moist form as compressed yeast cake, but can be dried in corn meal and kept for a longer timein that form.