White Mountain Cream

1 Cup Sugar. 1/3 Cup Boiling Water. White 1 Egg.

1 Teaspoon Vanilla. 1/2 Tablespoon Lemon Juice.

Boil sugar and water in a saucepan until it "spins a thread" 2 inches long, or until it forms a soft ball in cold water. Pour syrup gradually into beaten white of egg; beat constantly until of right consistency to spread. Add flavoring and pour over cake.

Chocolate Frosting

1 1/2 Cups Sugar. 2/3 Cup Milk. 1 Square Chocolate.

1 Teaspoon Butter. 1/2 Teaspoon Vanilla.

Put butter in a saucepan; when melted, add the sugar and milk and chocolate. Boil 13 minutes, or until it makes a very soft ball when tried in cold water. Cool. Beat until creamy. Add flavoring and pour over cake.

Questions

1. Name liquids used in cake making.

2. Name fats that may be used in cake making.

3. What are they called?

4. What kind of sugar is usually used?

5. What kind of flour is considered best for cake making? Why?

6. Why is baking powder used?

7. What is the action of baking powder?

8. Give general directions for cake making.

9. Name 4 kinds of cake mixtures.

10. Name 3 ways of baking cake mixtures.

11. Name 3 kinds of fillings.

12. Name 3 kinds of frostings.

13. Give general directions for mixing ingredients.

14. What is the difference between this and the quick cake mixtures.

15. How do you test frosting when it is ready to remove from the fire?

Suggestions For Home Application

Quick cakes arc the most economical cakes as to ingredients and time of labor in their preparation.

Sponge and angel cake mixtures (butterless cakes) are the most wholesome and nutritious cake mixtures because they are rich in eggs.

Rich butter cakes are more difficult of digestion.

Only the best ingredients should be used in cake making. Rancid butter should never be used in batters and doughs. If it is unfit to use on bread it is also unfit to use in mixtures where the flavor may be disguised, but where its indigestibility is not decreased.

Mixtures rich in sugar should always be served at the close of the meal, when there is not such a temptation to indulge too much. We need some sweets. Sugar is the greatest energy producing food, and children have a natural craving for some sweet food. This should be provided in the most wholesome form.

Cookies

Preparation Of Drop Nut Cookies

There are all sorts of cookies - plain and rich. The ingredients, when properly combined and cooked, furnish a good, wholesome, sweet food. They should not be eaten too freely, or the excess of sweet may result in indigestion.

Drop Cookies

School Recipe.

MATERIALS:

Peanut Cookies

1/2 Tablespoon Butter. 1 Tablespoon Sugar.

1 Tablespoon Beaten Egg.

2 Tablespoons Flour.

1/4 Teaspoon Baking Powder. Few Grains Salt.

2 Level Teaspoons Milk.

3 Tablespoons Finely Chopped

Peanuts. 1/8 Teaspoon Lemon Juice.

Boston Cookies

2/3 Tablespoon Butter. 1/2 Tablespoon Sugar. 2 Teaspoons Beaten Egg. 1/16 Teaspoon Soda.

1/3 Teaspoon Hot Water. 3 1/2 Tablespoons Flour. Few Grains Salt. 1/2 Teaspoon Cinnamon. 1 Tablespoon Chopped Nuts. 1/2 Tablespoon Chopped Raisins.

Nut Cookies

Nuts are highly nutritious, as they are rich in protein and fats. They are used by vegeterians in place of meat. Peanuts are rich in protein, and furnish a large proportion of nourishment. They make a nice addition to the lunch box.

Food Value Of Nuts

The term nut is applied indiscriminately to a variety of fruits or parts of fruit having a woody covering enclosing a meaty kernel.

They differ from fruits in that they are so highly nutritious. Bulk for bulk, they are among the most nutritive foods nature has given us. To a certain extent, they may be considered valuable meat substitutes. As the table below shows, they are rich in fat; in protein the most commonly used range from 3 to 30 per cent, in carbohydrate from 5 to 40 per cent. (Table.) U. S. Department of Agriculture, M. E. Jaffa, Nuts, as a rule, are not readily digested in the stomach. The reasons given for this is their concentration in fat and cellulose, the latter of which forms the compact framework throughout their structure. To overcome this, nuts should be either thoroughly masticated, or finely ground before being served.

Experiments prove that the finer the subdivision of the nut meat the easier, more rapid and more complete is their digestion and assimilation. They should be regarded as a highly nutritious food and eaten as such, and furnish a part, not an addition, to a hearty meal.

U. S. DEPARTMENT OF AGRICULTURE.

FARMERS BULLETIN 332.

AVERAGE COMPOSITION OF NUTS AND NUT PRODUCTS