1, use hot water in place of cold,
and note the result.

3. Put 1/4 cup of sour milk in a glass. Stir
into the milk 1/4 tsp. of soda, and note the
result.

4. Put 1 tbsp. of molasses in a glass. Stir
into the molasses a pinch of soda, and note the
result.

Baking-powder:

It may now be explained that, for the sake of convenience, soda and
cream of tartar may be obtained already mixed, in accurate proportions
of two parts of acid to one of the soda. This mixture is known as
baking-powder. As very little moisture is necessary to start the action
of the powder, a little cornstarch is added to it to keep it dry. For
the same reason, it should always be kept tightly covered.

Soda is made from common salt and is cheap, but the source of cream of
tartar makes it expensive, so that good baking-powder cannot be low
priced. If such be advertised, it is usually adulterated.

As soon as the foregoing principles of flour mixtures are understood,
they should be put into practice. The lessons on cake, bread, and pastry
should follow in the order named, with as much practical work in
connection with each as the time will allow.

CAKE MAKING

LESSONS II AND III

1. Classes of cake:

(1) Cakes without butter.--These mixtures
contain no heavy ingredients and have little
weight depending on the framework. They are
lightened by air and steam only. Examples:
sponge cake, angel cake.

(2) Cakes with butter.--These are mixtures
having ingredients of greater weight; and the
three lightening agents--air, steam, and
carbonic acid gas are used to raise them.
Examples: pound cake, chocolate cake, nut cake,
etc.

NOTE.--Practice should be given in making at
least one of each kind of cake, to demonstrate
the method of mixing employed.

2. General directions for making cake:

(1) Attend to the fire, so as to have the oven
at a proper heat.

(2) Grease the pans thoroughly; greased paper
may be used to line the bottom of the tin, but,
in the case of fruit cake, the whole tin should
be lined.

(3) Have everything ready, so that the mixing
may be quickly done.

(4) Use pastry flour.

(5) Use fine granulated sugar to ensure i