Mention the kinds of fat that could be used for spice cakes and for
Chocolate Cake. Give the reason for the selection made. From U. S.
Department of Agriculture, Bulletin 28, tabulate the percentage
composition of some common nuts. Of chocolate and cocoa.
Explain why the minimum quantity of fat should be used for Nut Cake.
Why are the dried fruits floured?
Why are nuts not floured?
Compare cakes made with the least and the greatest quantity of fat. Which is the more tender? Which has the better taste?
Calculate the cost per pound of Sponge Cake. Calculate the cost per pound of cake containing fat (see Plain Cake).
LESSON CXLVII
CAKE CONTAINING FAT—COOKIES
CLASSES OF COOKIES.—Cooky mixture may be thin like a drop batter and dropped by spoonfuls on to a pan or it may be about as stiff as a soft dough and rolled and then cut into rounds or other shapes. Hence cookies may be classified as:
(1) Drop Cookies.