_Ingredients._

Sugar 2 cups Boiling water 1 cup

_Method._

Pour the sugar into a saucepan and stir over the fire until it becomes a thick brown sirup. Pour the boiling water on this and leave on the fire, stirring occasionally until the sugar is all dissolved. This may be bottled and kept for some time.

=5. Shortcake.=

_Ingredients._

Flour 1 cup Baking powder 1 teaspoonful Salt 1/4 teaspoonful b.u.t.ter 4 tablespoonfuls _or_ One half b.u.t.ter and one half lard.

Milk 1/2 cup

_Method._

Mix dry ingredients and cut b.u.t.ter into this mixture with two knives. Stir in the milk and spread the mixture out on a b.u.t.tered layer cake tin. Bake in a hot oven until brown. Wash and hull a box of strawberries, sprinkle with 1/2 cup of sugar, and crush with a spoon. When the shortcake is done remove from the pan, cut around the edge with a sharp knife and right through the center of the cake, making two layers of it. Spread the lower layer with b.u.t.ter and then with the crushed strawberry. Replace the top layer and serve hot. Fresh peaches, preserves, or a mixture of orange and banana may be used for this shortcake.

Another kind of strawberry cake is made of sponge cake, and served cold with whipped cream.

=6. Steamed pudding.=

_Ingredients._

Suet chopped 1 cup Raisins, currants, and citron sliced 1 cup Egg 1 Sweet milk 1 cup Mola.s.ses 1/2 cup Soda 1 teaspoonful Salt 1/4 teaspoonful Flour 3-1/2 cups

_Method._

Skin, wash, and chop the suet, and dredge with flour. Wash, pick over and seed the dried fruit, slice the citron if it is used, and dredge all with flour. Stir together the milk and mola.s.ses, sift the dry ingredients with the flour, and stir the liquid into the flour slowly. Add the suet, beating the ma.s.s thoroughly, and last the fruit, sprinkling in both the suet and the fruit as you stir.

Fill a greased mold 2/3 full, close tightly, and cook in a kettle of boiling water for three hours. Serve with a hard or foamy sauce.

_Laboratory management._--This can be made in cla.s.s if each pupil will bring an empty baking powder or cocoa tin to school. A strip of greased cloth should be fastened around the edge of the cover. The recipe can be made in 1/4 cup proportions, and this amount can be cooked if the cla.s.s period is two hours in length, but it is better to have the cooking finished at home. This is a seasonable exercise at Thanksgiving or Christmas.

=7. Brown Betty or apple scallop.=

_Ingredients._

b.u.t.tered crumbs Tart cooking apples Sugar Cinnamon A little water

TEACHER'S NOTE.--Individual shortcakes may be made by using a stiffer dough and rolling and cutting them like biscuits.

_Method._

Put a layer of b.u.t.tered crumbs in a baking dish. Pare and slice tart cooking apples and put a layer into the dish. Sprinkle with sugar, cinnamon, and a little water. Add a layer of bread crumbs and repeat with apples, flavoring and cover the top with crumbs.

Bake in a moderate oven until apples are cooked and crumbs brown.

Any fruit such as peaches or blueberries may be used instead of apples. Serve hot with hard or foamy sauce or cold with cream and sugar, or the bread may be used in slices, b.u.t.tered.

=8. Hard sauce.=

_Ingredients._

b.u.t.ter 1/3 cup Powdered sugar 1 cup Lemon extract 1/3 teaspoonful _or_ Vanilla 2/3 teaspoonful Nutmeg

_Method._

Cream the b.u.t.ter; add sugar gradually, and flavoring. Grate nutmeg over the top. Chill before serving.

=9. Foamy sauce.=

_Ingredients._

b.u.t.ter 1/2 cup Powdered sugar 1 cup Egg 1 Vanilla 1 teaspoonful

_Method._

Cream the b.u.t.ter, add gradually the sugar, the egg well beaten, and vanilla. Beat while heating over hot water.

=10. Tapioca cream.=

_Ingredients._

Pearl tapioca 1/2 cup _or_ Minute tapioca 1-1/2 tablespoonfuls Scalded milk 2 cups Eggs 2, _or_ 1 Sugar 1/3 cup Salt 1/4 teaspoonful Vanilla 1/2 teaspoonful

_Method._

Minute tapioca needs no soaking. If pearl tapioca is used, it must be soaked one hour in cold water to cover. Pick over and wash the tapioca, drain off the water and add tapioca to the milk and salt scalded in the double boiler, and cook until the tapioca is transparent, or about 1/2 hour. Beat eggs and add the sugar to them. Combine mixtures by pouring a little of the hot mixture in the egg and then stirring this into the mixture remaining in the double boiler. Stir over fire until it becomes thick. Add the flavoring and pour into a dish to cool.

=11. Apple tapioca.=

_Ingredients._

Minute tapioca 3/4 cup Lemon peel Boiling water 2-1/2 cups Salt 1/2 teaspoonful Tart apples 6 Sugar 1/2 cup

_Method._

Cook the tapioca in salt water until it becomes transparent. Core and pare the apples and place in the bottom of the baking dish.

Fill the cavities with sugar and add a little lemon peel. Pour the tapioca over the apples and bake in a moderate oven until the apples are soft. Serve cold with sugar and cream.

=12. Lemon jelly.=

_Ingredients._

Shredded gelatin 1/2 box _or_ Granulated gelatin 2 tablespoonfuls Lemon juice 1/2 cup Cold water 1/2 cup Boiling water 2-1/2 cups Sugar 1 cup

_Method._

Soak the gelatin in cold water for 20 minutes. Add the boiling water and sugar and stir until it dissolves. Add the lemon juice and strain into a mold and set away to harden. When it is stiff loosen from the sides of the mold (a cloth wrung out of hot water may be needed). Turn on to a plate and serve with whipped cream or soft custard.