Weekly Chemawa American., July 31, 1908, Page 6, Image 6

THE CHEMAWA AMERICAN
COOKING DEMONSTRATION.
KATIE BREWER.
I have selected for this afternoon's dem -onstration
a simple but delicious cake,
calling for the following ingredients:
One-half cup of butter, 1 cups of sugar,
the yolks of 3 eggs, 1 cup of milk, 3 cups
of flour, 3 tsp. baking powder, 1 tsp. of
the extract of vanilla, and the whites
of 3 eggs.
I have all these materials at hand,
also the utensils I shall need an earth
en bowl, a wooden spoon, the ordinary
half-pint measuring cup, a bowl for the
yolks of the eegs, a teaspoon, a platter,
and a wire egg-beater.
I will now measure the butter and add
to it the sugar to be mixed until light
and creamy. Then separate the eggs,
putting the whites in the platter to be
beaten stiff and the yolks in the bowl to
be beaten until thick and lemon colored.
Now measure the flour, put in the bak
ing powder and sift. The butter and
sugar is now light and creamy so I will
add the yolks and mix. Then put in
the milk and flour alternately, bein
careful to always beat in the same di
rection, then put in the flavoring. Last
of all I will fold in lightly the whites of
the eggs.
I put this mixture into these four pans
which have been buttered and dredged
with flour and put in the oven to bake
from ten to fifteen minutes. When cold
spread with icing.
DEMONSTRATION COOKING.
BELLE DILLSTROM.
It is said that three-fourths of the
world's wTork is done before noon; if this
is so, the daily breakfast is a very im
portant meal. Some form of warm
bread carefully made and served hot is
very essential to a perfect breakfast.
Breakfast breads made light by the use
of yeast are the best, but require starting
the night before and one must rise ear
lier in the morning, as they require
more time. The result pays for the ex
tra work.
The dough I have here I prepared
earlier in the day in the following man
ner: I made a sponge of two cups of
scalded milk, one tablespoonful of salt,
two tablespoonsful of butter, one cup of
yeast and about six cups of flour. When
light add flour until stiff enough to
knead. I kneaded it until firm and
elastic and put it to rise. It is light now
as you see and ready to be shaped into
rolls.
I will put it out on my floured board,
knead it lightly until firm, and roll it
an inch thick. I now loosen it from
the board and cut it into rounds, brush
them over with melted butter, fold them
and put them in a buttered pan, not too
close together. 1 again brush them over
with melted butter and put them in a
warm place to rise.
Here-is a panful light and ready to
bake. The oven must be hotter than for
bread and they must bake from fifteen
to twenty minutes. After they are bak
ed I will brush them over with melted
butter and send them to the table hot.
Friday evening the employes and
students were at the new "gym" en mass,
the occasion being the first social in the
new structure. It was certainly a "house
warming" event and all appeared to
have a most enjoyable time. The new
"gym" certainly fills a long-felt want,
for it is just the right size for the needs
of the school.