Use and preparation of food

(h) The quick method. — The eggs are slightly beaten together, the liquid and sugar added, then the flour. The melted fat is added last, and the batter is well beaten. A cake mixed by this method is not so large as in method (1), but the texture is as good. The size may be increased by adding an additional teaspoonful of baking powder to take the place of the air incorporated in the beaten egg white. (c) Combination method. — Mix as in (2), reserving the egg whites and adding them, well beaten, at the last. This method produces a cake as large as (1) with as good texture, and requires less time in mixing. C. Cookies: (1) Cookies may be made like a butter cake, either plain or rich, and varied by adding chocolate, spices, nuts, fruit, or similar ingredients. They may be classed as : (a) Drop cookies, in which the consistency of the batter is such that it may be dropped by spoonfuls on a tin and baked. (b) Roll cookies, in which the amount of liquid is decreased until a stiff dough is obtained, 2. Economical use of cakes and cookies: A. Cakes and cookies are foods with high fuel value. This fact should be considered in serving them, so that they will furnish a real part of the meal and not be eaten in addition to a meal which is already sufficiently heavy. B. Left-over cake may be served with fruit, sauce, or with custards or crushed into crumbs and used in puddings. Use standard recipes or have the women bring recipes from home and reduce them to the basis of three cups of flour, so that they will see how little variation there really is in the different proportions usually found in recipe books; either these recipes or the ones below may be demonstrated. See Unit V, Lesson 2, for suggestions as to the use of fat, and Unit VIII, Lesson 3, for the use of sirups in cakes and cookies. Have one recipe demonstrated, using the three methods of combining given in B (3) and let the women compare the results as to (1) time required for mixing, (2) texture, (3) size of cake. SPONGE CAKE. 4 eggs. Wheat flour, 1 cup. Sugar, 1 cup. Salt, i teaspoon. PLAIN BUTTER CAKE. Sugar, i cup. ^ 3 eggs. Fat, h cup. * Wlieat flour, 3 cups. Milk, i cup. Baking powder, 5 teaspoons. Salt, ^ teaspoon. Vanilla, 1 teaspoon. CHOCOLATE CAKE. Fat, i cup. Wheat flour, 3 cups. Sugar, l-h cups. Chocolate, 2 squares. Three eggs. Vanilla, 1 teaspoon. Milk, f cup. Salt, * teaspoon. . Baking powder, 6 teaspoons. SPICE CAKE, Fat, f cup. Cinnamon, 1 teaspoon. Sugar, 14 cups. Allspice, 1 teaspoon. Three eggs. Wheat flour, 3 cups. Milk, f cup. Vanilla, 1 teaspoon. Baking powder, G teaspoons. Salt, 1 teaspoon. Cloves, i teaspoon. CIIOCOLATE-NVT COOKIES. Sugar, i cup. W^heat flour, 1 cup. Honey, 2 tablespoons. Baking powder, 1 teaspoon. Chocolate, 2 squares. Vanilla, 1 teaspoon. Nuts, i cup. Salt, i teaspoon. Jlix and drop by spoonfuls on greased baking sheets. PEANUT WAFEPvS. Graham flour, 2 cups. Sugar, £ cup. Crushed peanuts, li cups. Fat, 2 tablespoons. Baking powder, 2 teaspoons. Salt, 1 teaspoon. One egg. If necessary, add milk to make a stiff dough. Roll thin, cut, and bake in a fairly hot oven. CORN FLOI^R COCONUT COOKIES. Fat, i cup. Wheat flour, li cups, and corn flour,