Raised Doughnuts

2 Tablespoons Butter. 1/4 Cup Sugar. 1/2 Teaspoon Salt.

1 Cup Scalded Milk.

1/2 Yeast Cake, mixed with 1/4 Cup Lukewarm Water.

Flour to make a dough.

1 or 2 Beaten Eggs.

Put butter, sugar and salt in a bowl. Pour on the scalded milk. When lukewarm, add the yeast cake mixture. Add flour to make a dough stiff enough to knead, cover and let rise double its bulk. Work the egg into the mixture. Shape, place on floured board, let rise 1 hour, turn and let rise again; fry in deep fat, drain on paper, cool and roll in powdered sugar.

Sally Lunn

2 Tablespoons Butter.

1 Tablespoon Sugar. 1/2 Teaspoon Salt. 1/2 Yeast Cake, mixed with

1/4 Cup Lukewarm Water.

1 Beaten Egg.

2 Cups Flour.

Combine ingredients according to rule for yeast mixtures. Pour into greased pan after first rising. Sprinkle with sugar after second rising and bake.

Cinnamon Buns And Rolls

2 Cups Milk. 1/2 Cup Butter. 2 Tablespoons Sugar.

1 Yeast Cake, mixed with 1/4 Cup Lukewarm Water.

2 Eggs.

Flour to make a soft dough.

Cake Making

Preparation Of White Cake

Small cakes are more economical than large cakes because a little mixture will make many small cakes. If the small round cupped iron pans are used, a single recipe will make 40 or more cakes.

School Recipe.

White Cake

MATERIALS:

1 Tablespoon Butter.

3 Tablespoons Sugar. 1 1/2 Tablespoons Milk.

5 Tablespoons Pastry Flour. 1/2 Teaspoon Baking Powder. 1/2 Beaten White of Egg.

1/6 Teaspoon Vanilla.

2 Tablespoons Boiling Water. White Mountain Cream Frosting:

1/2 Cup Sugar.

1/2 Beaten White.

Small Cakes

The recipes given for cake may be used in the making of small cakes. Mix the ingredients according to the recipe. Bake in small tins. Cool and frost with any kind of frosting. Decorate with walnuts, citron strips, raisins, dates, figs, candied fruit or angelica.

The above are baked in round muffin tins.

POINTS TO BE REMEMBERED IN CAKE MAKING:

Liquids used are water, milk, molasses, coffee, eggs, etc.

The fats, called shortening, include butter, butterine, lard, chicken fat, 2ottolene, coto-suet, crisco, etc.

They are included among the liquids, as fat melts when heated.

The sugar should be fine granulated or powdered.

The flour should be pastry flour as it requires less shortening than bread flour.

High Grade Baking Powder should be used. Review notes on Baking Powder.

If sour milk or cream is used, soda should be used.

General Directions

1. Get all the utensils and materials ready. Have a plate on which to lay sticky spoons, etc.

2. Light the oven.

3. Grease and flour the tins.

4. Measure and mix the ingredients. Test the oven before adding the flour.

NOTE: Sift the flour before measuring. Mix and sift the flour and baking powder before adding to mixture. A butter cake requires from 1/3 to 1/2 as much butter as sugar and about 1/2 as much liquid as flour. A cake with fruit should be a little stiffer than one without.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you arc to prepare the cake, while your partner prepares the frosting.

See Recipe on Front Page.

Grease the tin. (See FIGURE 1.) Sprinkle it with flour.

Measure the butter into your bowl. Let your partner cream it with a wooden spoon. Measure and add the sugar gradually, while your partner continues stirring until all is creamy.

Measure, mix and sift the flour and baking powder. (See FIGURE 2.)

Measure the milk. Add 1/2 of it to the creamed butter. Add 1/2 of the sifted flour; beat mixture thoroughly. Add the remaining 1/2 of milk and the remaining 1/2 of sifted flour. Beat thoroughly.

Fold in 1/2 of the stiffly beaten white prepared by your partner; add the vanilla.

Spread mixture in tin, pushing it well away from the middle.

Place tin on a baking sheet with your name on top.

Bake 10 minutes, or until done, in a moderately hot oven. (See FIGURE 3). Cool. Cut in halves with fork tines.

Pass it to your partner.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

White Cake

1/2 Cup Butter. 1 1/2 Cups Sugar.

2/3 Cup Milk. 2 1/3 Cups Flour.

3 Teaspoons Baking Powder. White 4 Eggs. 1 1/2 Teaspoons Vanilla.

Cocoanut Cake

Cream the butter; add sugar gradually, then milk alternately with the flour sifted with the baking powder. Fold in the stiffly beaten whites. Add the flavoring and bake in layers. Frost with White Mountain Cream Frosting.

If cocoanut frosting is desired, add cocoanut to frosting before spreading the cake.

Cost of preparing Home Recipe of White Cake:

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the frosting-, and assist your partner to mix the cake.

See Recipe on Front Page.

Help your partner with the mixing of the cake mixture. Cream the butter, then cream the butter and sugar. Do not cook the frosting until after the cake is out of the oven.

Have a bowl of cold water near at hand.

Measure the boiling water and sugar into your saucepan. Place the saucepan over the fire just as the cake is taken out of the oven. Beat the white of an egg on your plate. Give 1/2 to your partner and keep the other 1/2 for frosting.

Watch the boiling syrup carefully. Drop a small amount in cold water. Pick it up with your fingers (see FIGURE 1) - if it can be taken up and if it feels gummy, remove syrup from fire immediately.

Another test is to dip a fork into the boiling syrup, and if it forms a 2 inch thread, it is just right to remove from the fire. If it cooks longer, frosting will be sugary.

Pour syrup into beaten white very slowly, and continue beating it while adding the syrup. Beat (see FIGURE 2) until it is thick enough to spread without running. If beaten too long or not put onto the cake quickly enough, it will sugar.

Frost the bottom of 1 half layer, put the bottom of the other half on the top of it. Frost top of cake.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

HOME RECIPES. PLAIN CAKE.

1/4 Cup Butter. 1/2 Cup Sugar. 1 Egg.

1/2 Cup Milk. 1 1/2 Cups Flour. 2 1/2 Teaspoons Baking Powder.

Cream the butter; add sugar gradually and egg well beaten. Mix and sift flour and baking powder; add alternately with mixture. Bake 30 minutes in a shallow pan.

PLAIN FROSTING

White 1 Egg. 2 Teaspoons Cold Water.

1/2 Teaspoon Vanilla.

3/4 Cup Confectioners' Sugar.

Beat the white of an egg until stiff; add water and sugar gradually. Beat thoroughly and add the flavoring. Use more sugar if needed.