Small Sunshine Cake

Whites 5 Eggs. 3/4 Cup Powdered Sugar. Yolks 3 Eggs.

1/2 Teaspoon Vanilla.

1/2 Cup Flour.

1/2, Teaspoon Cream of Tartar.

Beat whites until frothy: add cream of tartar. Beat until stiff and dry: add sugar gradually, continue beating; add beaten yolks and flavoring. Fold in sifted flour. Bake as Angel Cake, allowing about 30 minutes for baking.

Questions

1. "What is the difference between a sponge and layer cake?

2. Why beat the yolk and white of egg separately?

3. Would you consider a sponge cake nourishing?

4. Why?

5. How may it be served as a dessert?

6. Why was your cake light today?

7. Why break a warm sponge cake rather than cut it?

8. Would you consider sponge cake a protein food? Why?

9. Classify food.

10. Name the most important food principle.

11. What is its chief duty in the body?

12. May it be used for other purposes?

13. For what is sugar valuable?

14. Name three carbohydrate foods.

SUGGESTIONS FOR HOME APPLICATION. SPONGE CAKE.

6 Beaten Egg Yolks.

1 Cup Sugar.

1 Tablespoonful Lemon Juice.

Grated Rind 1/2 Lemon. 1 Cup Flour. 1/4 Teaspoonful Salt.

6 Beaten Egg Whites.

Beat yolks until thick and lemon colored, add sugar gradually, continue beating; add the lemon juice and rind. flour and salt. Fold in the stiffly beaten whites. Bake in a moderate oven.

Sponge Drops may be made by dropping a sponge cake mixture by spoonfuls onto pans lined with paper. Sprinkle with powdered sugar and bake in a slow oven.

Lady Fingers may be made by forcing a sponge cake mixture through a pastry bag and tube on pans lined with paper. They should be about 4 inches long and 1 inch wide. Sprinkle with powdered sugar and bake in a moderate oven.

Chocolate Sponge Cake: Follow directions for Sponge Cake, mixing and sifting cocoa with the sugar.

Jelly Roll

3 Eggs. 1 Cup Sugar. 1/2 Tablespoouful Water.

1 Teaspoonful Baking Powder. 1/4 Teaspoonful Salt, 1 Cup Flour.

.1 Tablespoonful Melted Butter.

Beat eggs, add sugar, milk and dry ingredients sifted, then butter. Spread in a greased, paper lined, shallow pan. Bake about 15 minutes. Spread with jam and roll in a cloth to hold its shape.

Meringues, Or Kisses

To each stiffly beaten egg white fold in 1/4 cup powdered sugar, a few grains of cream of tartar and a few drops vanilla. Drop by spoonfuls onto greased paper on a pan. Bake slowly for 30 minutes.

Proteins - Tissue Building Foods

Milk

Milk contains all the food elements - the carbohydrate is in the form of sugar called lactose. If the whole milk is set aside for two or three days, the fat will rise and form quite a layer on top of the milk. If this is skimmed off and beaten, all the fat globules will collect and butter is the result. If the remaining sour milk is heated slowly, the solid part of the milk will separate from the water. This will give an idea of how much fat, solid matter and water there is in milk.

School Recipe

MATERIALS: Cottage Cheese 1 Cup Sour Milk.

2 Teaspoonfuls Cream.

Few Grains Salt.

Junket - 1/2 Cup Milk. 1/2 Tablespoonful Sugar. 1/8 Teaspoonful Vanilla. 1/6 Junket Tablet. Few Grains Salt.

Cottage Cheese And Junket

Cottage Cheese is best when the curd is separated from the whey at a very moderate heat. Too much heat toughens the casein and albumen (the protein subtances in milk) just as our experiments proved in the egg lesson.

Junket Tablets are made from Rennet, a substance obtained from the inner lining of the calf's stomach. When added to milk, the Junket Tablet coagulates and partly digests it, in the same way that the Rennin of the human stomach does.

Proteins - Tissue-Building Food - Milk

MILK is the natural food of the young of all the higher animals. MILK IS A PERFECT FOOD for the infant, as it contains all the food principles in the right proportion to fully nourish it. MILK should be the chief food for a child until the first teeth appear.

Composition:

Protein.................................... 3.3%

Carbohydrates (milk sugar, called lactose)... 5. %

Fats...................................... 4. %

Mineral matter.............................7%

Water....................................87. %

The greatest benefit is obtained from milk when it is heated to blood heat and taken at regular intervals between meals, and then it is more easily digested when taken in sips. Small curds are then formed in the stomach. Large curds are formed when the milk is taken hurriedly in large quantities.

Milk should be heated over hot water unless there is a good reason for doing otherwise. Boiling milk coagulates and toughens the albumen and makes it less digestible.

Buying Milk

DO NOT BUY CHEAP MILK. GOOD MILK is a yellowish white liquid, and tastes slightly sweet. MILK undiluted with water clings to the glass.

MILK should have no sediment, and should not look blue around the edges. A good plan is to buy MILK in the evening, and let it stand over night in order to let the cream rise. Skim and serve the cream with the cereal and coffee for breakfast. Use the SKIM MILK for COOKING and Drinking purposes.

MILK QUICKLY ABSORBS ODORS, and should be kept in clean vessels (glass or earthenware) in a cool, clean place.