The Worcester domestic science school's one year course laboratory cook book

Add beaten egg to sugar, add sour milk, then add flour sifted with soda, salt and ginger. Add lard and flour enough to roll. Roll % inch thick, shape with doughnut cutter. Fry in deep fat, 5 min. Turn when dough begins to crack. Drain on brown paper. SUGAR COOKIES. 2 eggs 1 t. soda 1 C. sugar 14 C. milk 1/2 C. butter Flour to roll 2 t. cream of tartar Cream butter, add sugar gradually, add egg well beaten, add milk, add soda and cream of tartar sifted with flour. Roll, shape and bake. SPONGE CAKE. 2 egg yolks y% t. lemon juice 1 C. sugar 1 C. flour y2 C. milk IV2 t. baking powder !/4 t. salt 2 egg whites Beat the yolks of eggs until thick, add y2 sugar slowly, then milk, remainder of sugar, beat well. Sift baking powder with flour. Add flour, salt and flavoring. Lastly fold in egg whites beaten stiff. Bake 45 to 60 minutes in slow oven. SHORT CAKE DOUGH. 2 C. flour 4 t. baking powder 4 T. butter % C. milk y2 t. salt Mix, shape and bake in individual cakes. Use biscuit cutter. Bake, cut in half. Put strawberries slightly crushed in centre and whole berries on top with whipped cream. Sweeten crushed berries. Cookery Phrases Au gratin — with browned crumbs. En coquille — in shells. Au jus — with gravy. Cafe au lait — with hot milk. En papillote — in papers. Glace — covered with icing. Jardiniere — garnish of mixed vegetables. Au and aux — with. A la — dressed in certain style. Marinate — to pickle or sprinkle with French dressing. Lit — layer. Lardoon — piece of salt pork or bacon used in larding. Meringue — icing made of egg white and sugar. Julienne — clear soup with shredded vegetables. Puree — thick soup rubbed through sieve. Ragout — highly seasoned stew flavored with wine. Souffle — very light omelet or pudding. Eechauffe — any food warmed over. Bechamel — white sauce of stock and cream. Maraschino — a kind of brandy. Potage — a soup. Bouchees — very small patties. Koumiss — milk fermented with yeast. Demonstration of the Fireless-Cooker (Baked beans and cornmeal mush were made in class, to demonstrate the possibilities of the fireless-cooker.) The present interest in fireless-cookers is of comparatively recent date, although they were used in Norway as early as 1867, and were exhibited at that time at some of the continental fairs. Little interese was taken in them. The Norwegians, however, used them right along. Other nations took them up about ten years ago. The Germans, always a progressive people, used them in the army in the form of hayboxes. The main idea, the principle of the fireless-cooker system, is that it will retain, without fuel, all the heat that is generated on a flamestove, for a period varying from 8 to 15 hours. A fireless-cooker consists of a box of wood (wood being a very poor conductor of heat) lined (or insulated) with some very poor conductor of heat — as sawdust, hay, felt, asbestos, or charcoal, just as a refrigerator is lined. Asbestos is an exceedingly poor conductor of heat. This lining in turn is covered with some cleanable material, as zinc, (this being a very poor conductor of heat), and is fitted with compartments into which utensils may be set. These compartments have closely fitting covers which are, in turn, covered with a wooden zinc-lined lid which may be clamped closely into place, so as to make the box as nearly air-tight as can be.