University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The Human Ecology Collection

Page View

The Day's food in war and peace
([ca.1918])

Lesson IV: [Conservation of fat and sugar],   pp. 41-53 PDF (3.5 MB)


Page 49

RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. 
This lesson should show how less sugar and fat may be used, 
either by lessening the amount in a particular dish or by choosing 
dishes that contain a small amount; how sirups may be substituted 
for sugar, or dried fruits used in its place; how all the fat that comes
into the household may be utilized. 
SPONGE CAKE. 
Using no wheat and no fat. 
The old-fashioned rule for sponge cake was: Use the weight of the eggs in
sugar and half the weight in flour. This is carried out in these cakes. The
substitute flours take the place of an equal weight of pastry flour. 
BARLEY SPONGE CAKE. 
11/3 cups barley flour (31/ ounces).  I1 tablespoon lemon juice. 
1 cup sugar (7 ounces).             1  teaspoon salt. 
4 eggs (7 ounces). 
For corn flour sponge cake use 1 cup of corn flour, (31/2 ounces) in place
of 
the 1% cups of barley flour; and for rice flour cake use % cup of rice flour
(3%, ounces). 
The following combination is especially good. 
OAT AND CORN FLOUR CAKE. 
1/ cup oat flour (2% ounces).       4 eggs (7 ounces). 
1/t cup corn flolur (1 ounce).       1 tablespoon lemon juice. 
1 cup sugar (7 ounces).             11 teaspoon salt. 
Dirctions.-Separate whites and yokes. Beat the yolks until thick and 
light lemon color. Beat sugar into the stiffened yolks, and add the lemon
juice and salt. Fold in alternately the stiffly beaten whites and flour.
Bake 
in an ungreased pan for 35 to 40 minutes. Start in a moderate oven (3650
F.), 
and when about half done raise the temperature to that of a moderately hot
oven (400' F.). 
The texture and color of these cakes is excellent. The corn cake is espe-
cially tender. In the rice and corn flour cake use extra lemon juice to cover
up the tendency toward a starchy taste. 
cc NUTTER 5 CARE. 
Using no wheat flour and with sirup in place of part of the sugar. 
Different combinations may be made using this general rule / cup fat, 
cup sugar, 1 cup sirup, 3 eggs, % cup milk, 6 teaspool)s baking powder, 1/2
teaspoon salt, 10 ounces flour, with the addition of chocolate (using less
fat), 
spices, raisins or nuts. 
Two rules are given. 


Go up to Top of Page