_Plain Yellow Cake_
1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. baking-powder
1-1/2 c. flour
1 tsp. spice or 1-1/2 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.
_Gingerbread_
1/4 c. butter
1/2 c. brown sugar
1 egg
1/2 c. molasses
1/2 c. milk (sour if possible)
1/2 tsp. soda
1-3/4 c. flour
1 tsp. ginger
1/2 tsp. cinnamon
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 25 or 35 minutes. Serves eight to ten.
_Cocoa_
1/4 c. cocoa
1/4 c. sugar
1 c. water
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.
_Tea_
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.
_Coffee_
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 tablespoonful 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.