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day. If the lesson is to be given late in the afternoon, the beans may be ready to serve, or the cooking may be continued the second day and the lesson completed then. It would be well to serve the dish at the lunch period. Have the corndodgers prepared to serve with the baked beans or cowpeas.

LESSON XVII. BUTTER CAKES-PLAIN YELLOW CAKE-COCOACOFFEE TEA.

SUBJECT MATTER.

Cakes. Cakes made with fat resemble other batters, except that the fat, sugar, and eggs are usually larger in amount and the texture of the baked batter is much finer and more tender.

When preparing cake, first get the pans ready, greasing them with the same kind of fat that is to be used in the mixture, or sprinkle with flour, or line with greased paper. Make sure that the oven is at the proper temperature. For a small cake the oven should be hot enough to brown a small piece of unglazed paper or a tablespoon of flour in three minutes. Bake a small cake 20 to 30 minutes. When done, the cake will shrink from the sides of the pan; the crust will spring back when touched with the finger; the loud ticking sound will cease; a needle or straw will come out clean if the cake is pierced, and the crust will be nicely browned. When the cake is removed from the oven, let it stand in the pan about three minutes, then loosen and turn out gently. Do not handle while hot. Keep in a clean, ventilated tin box in a cool, dry place.

Cocoa. Chocolate and cocoa are prepared from the bean of a tropical tree. This bean is rich in protein, fat, carbohydrate, mineral matter, and a stimulant called theobromine. The seeds are cleaned, milled, and crushed into a paste in the preparation of chocolate. In the preparation of cocoa much of the fat is removed and the cocoa is packed for market in the form of a fine powder. Cocoa is more easy of digestion than chocolate, because it is less rich. Though the amount of cocoa used in a cup of the beverage is not large, when prepared with milk it serves as a nutritious food. It is slightly stimulating as well, because of the theobromine present and because it is served hot.

Coffee and Tea.-Coffee and tea have no food value when prepared as a beverage. They contain stimulating properties that are harmful to the body if taken in large quantities, hence they should be used with discretion. They should never be given to children or to those troubled with indigestion. If carelessly prepared, both coffee and tea may be decidedly harmful to the body. Coffee should not be boiled for more than eight minutes. Tea should never be permitted to boil. Freshly boiling water should be poured on the leaves and left for three minutes. It should then be strained off for serving and kept hot until used,

PRELIMINARY PLAN.

It will be well to plan to give the lesson on some special occasion, as it is well adapted to serve for the refreshments for a mother's club or a little class party.

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Cream butter, add sugar gradually, mix well. Add well-beaten yolks of eggs, then flour and baking powder alternately with the milk. Then add flavoring and cut and fold in whites of eggs carefully. Turn into buttered pans and bake at once in a moderately hot oven.

For chocolate cake 2 ounces of melted chocolate may be added after yolks of eggs. Serves 16 to 20.

cup butter.

cup sugar.

1 egg.

cup molasses.

teaspoon soda.

Gingerbread.

13 cups flour.

1 teaspoon ginger.

teaspoon cinnamon.

Salt.

cup milk (sour if possible).

Cream the butter, add sugar gradually, then well-beaten egg. Add molasses. Sift all dry ingredients together, and add alternately with milk. Bake in a buttered tin or in gem pans in a moderate oven 25 or 35 minutes. Serves 8 to 10.

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Mix the cocoa and sugar with the water and boil 10 minutes. Stir into the hot milk and then cook in double boiler one-half hour. Serves 8 to 10.

Tca.1

1 teaspoon green or 2 teaspoons black
tea.

2 cups boiling water (freshly boil-
ing.)

Scald teapot, put the tea in the teapot and pour boiling water over it; steep 3 minutes, strain, and serve. Serves 4.

Coffee

Use two tablespoons of ground coffee for each cup of boiling water that is to be used. Put the coffee in the coffee pot and add enough cold water to moisten the coffee and make it stick together, about one teaspoon of water to each tablespoon of coffee. Pour the boiling water over the coffee and boil it for 3 minutes. Place it where it will keep hot, but not boil, for 5 minutes or more, and then serve. (If a small amount of egg white and shell is mixed with the coffee grounds and cold water it will aid in settling the coffee.)

1 The recipes for coffee and tea are given so that the teacher can discuss their preparation with the girls and compare their value with the value of cocoa. If coffee and tea are both commonly used in the homes, it may be well to have the girls prepare them in the class, to be sure that they appreciate the importance of proper cooking.

METHOD OF WORK.

Begin the lesson period with a discussion of the methods of preparing cakes and put the cake in the oven as soon as possible. While it is baking prepare the cocoa. If the cocoa is not to be served for

some time, it can be kept hot or reheated over hot water.

LESSON XVIII. YEAST BREAD.

SUBJECT MATTER.

Yeast bread is made light by the presence of a gas produced by the growth of yeast in the sponge or dough. Yeast is a microscopic plant which grows in a moist, warm temperature and feeds on starchy materials such as are present in wheat. A portion of the starch is converted into sugar (thus developing new and pleasant flavors), and some is still further changed, giving off the gas upon which the lightness of the bread depends. If the yeast is allowed to grow too long a time or the temperature is very hot, a souring of the dough may result. This souring can be prevented by kneading the dough thoroughly as soon as it has risen well or doubled in bulk or by putting it in a very hot oven to bake when it has reached this stage. If the dough becomes chilled, the yeast will not grow so well, and if the temperature of the dough should become hot the activities of the yeast would become arrested. A boiling temperature will destroy the growth of the yeast.

Yeast develops in a natural state on the hops and other plants. It is prepared for market in the form of dry or moist cakes. The moist cakes must be kept very cold. For home use a liquid yeast is often prepared from the dry cakes. This has the advantage of being more active.

When the yeast has been added to a batter it is spoken of as a sponge. When the batter has had enough flour added so that it can be handled it is called a dough. If the bread is to be made in a few hours, the yeast is made up at once into a dough. If it is to stand overnight, a sponge is often started first. More yeast is required for quick rising. Under ordinary circumstances one yeast cake is sufficient for 1 quart of liquid. Thorough kneading and baking are · both essential to the success of the bread.

PRELIMINARY PLAN.

Arrange to have the class meet the afternoon before to start the sponge and come early in the morning to care for the dough. Begin the study of flour, yeast, and bread in a previous class period, correlating the work with geography, nature study, or some other subject. Either white or whole-wheat flour may be used for the breads.

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At noon put a dry yeast cake to soak in a cup of warm water. When it is soft, add a cup of flour, cover, and put in a warm place to grow light. This will require several hours.

In the evening when ready to start the dough, mix salt, sugar, fat, and hot liquid in a large bowl; when lukewarm add the cup of light yeast and enough flour to knead (about three quarts). Mix thoroughly and knead it into a smooth dough, and continue until it is soft and elastic. Return dough to the bowl, moisten, cover, and set in a moderately warm place for the night. Be sure that the place is free from drafts. In the morning knead slightly; divide into loaves or shape in biscuits; put into pans for baking; cover and let rise until double in bulk. Bake large loaves 50 to 60 minutes. Biscuits will bake in from 25 to 35 minutes, for they require a hotter oven. (Makes 4 loaves). It is of utmost importance that all yeast breads be thoroughly cooked. (Time required for making bread with dry yeast, 16 to 20 hours.)

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Put the hot water or milk, salt, sugar, and fat in a bowl; when lukewarm add the yeast softened in the lukewarm water, then the flour gradually, and when stiff enough to handle, turn dough out on floured board and knead until soft and elastic (20 minutes). Return dough to the bowl, moisten, cover, and let it rise in a warm place until double its bulk; then knead slightly, divide into loaves, or shape into biscuits, cover and let rise in the pan in which they are to be baked until double in bulk, and bake 50 to 60 minutes. (Makes 2 loaves.)

(Time required for making bread, if one cake compressed yeast is used, 6 hours.) See Farmers' Bulletins: No. 389, Bread and bread making; No. 807, Bread and bread making in the home.

METHOD OF WORK.

If the class is large, prepare two or three bowls of sponge, so that all can have some experience in stirring and kneading. Do not make too large a quantity of bread to bake in the oven unless arrangements can be made to do some of the baking at the near-by home of one of the girls. Use the bread for the school lunch or divide it among the girls to take home.

Plan a bread contest so that each girl will be interested to make bread at home.

LESSON XIX. SERVING A SIMPLE DINNER WITHOUT MEAT.

OMELET. MACARONI AND CHEESE.

PRELIMINARY PLAN AND METHOD OF WORK.

BAKED

At some previous time the teacher should talk over the plans for the dinner with the girls. It will be well to let them ask the members of the school board or other people interested in their work to partake of the dinner. They should decide on the menu with help and suggestions from the teacher. They should choose foods that they can bring from their homes. The main course of the dinner. should consist of such a vegetable dish as baked beans, cowpeas, an omelet, or macaroni with white sauce and grated cheese. To accompany it there should be potatoes and a fresh green vegetable, such as spinach or cabbage and a hot bread.

A simple dessert which the girls know how to make should be chosen. One duty should be assigned to each girl and she should be entirely responsible for that portion of the work. The teacher should supervise all the work carefully.

The girls may be able to make simple menu cards for the dinner. The work of making the cards can be taken up in a drawing lesson.

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Melt the butter, add the flour and seasonings, combine thoroughly, then add the hot milk slowly. Separate the eggs, beat the yolks, and add the white sauce to them. Beat the whites until stiff and cut and fold them carefully into the yolk mixture eo that the lightness is all retained. Turn into a greased baking dish and bake in a moderate oven 20 to 30 minutes. Serve hot. Serves 6.

Macaroni and Cheese.

1 cup macaroni, noodles, or rice.

2 tablespoons fat.

3 tablespoons flour.

teaspoon salt.

Pepper.

14 cups milk.

1 cup grated cheese.

2 cups buttered bread crumbs (two tablespoons butter or other fat).

Break the macaroni in 1-inch pieces and cook it in a large amount of boiling water salted 30 to 45 minutes. Drain it well when tender and pour cold water through it. Grate the cheese, break up the bread crumbs, and add two tablespoons melted butter to them. Make a white sauce of the fat, flour, seasonings, and milk. Add the macaroni and cheese to the white sauce, pour it into a butter-baking dish, cover with bread crumbs, and bake from 20 to 30 minutes in the oven, browning nicely. Serves 8.

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