9. Hot water sponge cake.
Ingredients.
| Eggs | 2 | |
| Sugar | 1 | cup |
| Hot water or Milk | 3⁄8 | cup |
| Flour | 1 | cup |
| Baking powder | 11⁄2 | teaspoonfuls |
| Salt | 1⁄4 | teaspoonful |
| Lemon or | 1⁄4 | teaspoonful |
| Vanilla extract | 1⁄2 | teaspoonful |
Method.—Separate eggs and beat yolks and whites thoroughly. Mix and sift the dry ingredients. Add the sugar gradually to beaten yolks alternately with water until well blended. Next add the flavoring and then fold in the stiffly beaten whites together with the dry ingredients until blended. Bake in a buttered shallow pan in a moderate oven for twenty-five minutes or until cake shrinks from the side of the pan.
10. Plain gingerbread.
Ingredients.
| Molasses | 1 | cup |
| Boiling water | 1⁄2 | cup |
| Flour | 21⁄2 | cups |
| Soda | 1 | teaspoonful |
| Ginger | 11⁄2 | teaspoonfuls |
| Salt | 1⁄2 | teaspoonful |
| Butter | 4 | tablespoonfuls |
Method.—Melt butter in boiling water. Mix dry ingredients. Add the molasses to the water and butter and stir this mixture into the dry ingredients, beating vigorously. Pour into a buttered shallow pan and bake twenty minutes in a moderate oven. If the molasses is taken from a freshly opened can, no acid will be present and the soda should be omitted and 3 teaspoonfuls of baking powder used instead.
Laboratory management.—Effective work in batters cannot be accomplished with less than 1⁄2 cup liquid, though a smaller portion is sometimes used. It is well to have some group work, so that the pupils may learn to beat larger quantities. If there is a school lunch room, large quantities may be utilized there.