Butter Cakes - Plain Yellow Cake - Cocoa, Coffee, & Tea
( Originally Published 1918 )
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 finer and more tender.
When preparing cake, first get the pans ready. Grease them or line them 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 piece of unglazed paper or a tablespoonful of flour in three minutes. Bake a small cake from twenty to thirty 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 fine knitting-needle will come out clean if the cake is pierced ; and the crust will he nicely browned. When the cake is removed from the oven, let it stand in the pan for about three minutes, then loosen, and turn out gently. Do not handle while hut. Keep in a ('lean, 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. In the preparation of chocolate the seeds are cleaned, milled, and crushed into a paste. In the preparations 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 easily digested than chocolate, because it contains less fat. Though the amount of cocoa used in a cup of this 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 rind Terr.—Coffee and tea have no food value when prepared as beverages. They contain stimulating properties that are harmful to the body if taken iii large quantities and, on this account, 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 he permitted to boil. Fresh, boiling water should be poured on the leaves and left for three minutes, It should then be strained off and kept hot until used.
It may he wise to give this 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.
Plain. Yellow cake
1/2 c. butter 2 tsp. baking-powder
1 c. sugar 11,t c. flour
2 eggs 1 tsp. spice or
1 c. milk 1 tsp. flavouring
Cream the butter, add the sugar gradually, and mix well. Add the well-beaten yolks of eggs, then the flour and baking-powder alternately with the milk. Then add the flavouring and cut and fold in the whites of the 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 the yolks of the eggs. Serves sixteen to twenty.
1 c. butter 1,4 tsp. soda
1/2 c. brown sugar 1 3/4 c. flour
1 egg 1 tsp. ginger
1/2 c. molasses 1/2 tsp. cinnamon
1/2 c. milk (sour if possible) Salt
Cream the butter, add the sugar gradually, then a well-beaten egg. Add the molasses. Sift all the dry ingredients together and add alternately with the milk. Bake in a buttered tin or in gem pans in a moderate oven for 2 or 35 minutes, Serves eight to ten.
1 c. cocoa 1 c. water
1/2 c. sugar 3 c. milk
Mix the cocoa and sugar with the water and boil from 3 to 5 minutes. Stir into the hot milk and serve at once. If a scum forms, beat with a Dover egg-beater. Serves eight to ten.
1 tsp. green or 2 tsp. black tea
2 c. boiling water (freshly boiling)
Scald the tea-pot, put the tea in the tea-pot, and pour boiling water over it ; steep 3 minutes, strain, and serve. Serves four.
Take two tablespoonfuls 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 teaspoonful of water to each table-spoonful 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 clarifying and settling the coffee.
NOTE—The recipes for coffee and tea are given, so that the teacher can discuss their preparation with the pupils and compare their value with that of cocoa. If coffee and tea are both commonly used in the homes, it may be well to have the pupils prepare both in the class, to be sure that they understand how to make them properly.
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 he served for some time, it can he kept hot or re-heated over hot water.
Household Science in Rural Schools:
Baked Pork And Beans - Baking Powder Biscuits
Butter Cakes - Plain Yellow Cake - Cocoa-coffee-tea
Serving A Simple Dinner Without Meat - Baked Omelet - Macaroni And Cheese
Sewing Preparation & Hems
Sewing Pattern For School Bags
Sewing Instructions - Patching
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