6 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 



yolks should be very carefully put away in the jars provided for 

 that purpose as they are to be used at the next laboratory period. 



Sunshine cake. — How does the sunshine cake differ from the sponge 

 cake on the one hand and the angel cake on the other ? Formulate 

 the proportions for a small sunshine cake. Which would you use in 

 this case, cream of tartar or lemon juice ? 



Any of the students who wish may substitute sunshine cake for 

 either the sponge or the angel cake. 



Baking the cake. — At what temperature did we find that eggs 

 should be cooked? Since the typical sponge cake contains a very 

 large proportion of egg, in what way would this determine the oven 

 temperature ? What is going to make your cake light ? If the oven 

 is too hot, what will happen to the top of your cake before it is fully 

 raised? What will be the result in the cake? What temperature 

 do you think would be most desirable for baking the above mixture ? 

 Would you use different temperatures for the typical and the cheap 

 sponge cake ? Reason. 



The objections raised to the above method of teaching are three: 



1„ It is said to be slow and wasteful of material. Experience shows, 

 however, quickness in real progress. While so much ground may not 

 be covered, general principles are acquired, applicable anywhere. 

 The knowledge has become a part of the student; it sticks better. 

 In most cases there is no more waste than in the imitative recipe 

 method. Material is not expensive, and with proper oversight fail- 

 ures are uncommon. 



2. It is said that recipes should be standardized by experts and 

 given to others in definite forms. But recipes must be indefinite 



' since (a) food materials vary, not being chemically definite sub- 

 stances, and (&) the recipe itself varies with the result sought. It is 

 far better to give the girl ability to utilize successfully whatever 

 materials she may have available than to teach her to follow a small 

 number of recipes. 



3. It is said that teaching by recipes is the best means we have of 

 cultivating correct food standards in the students, but it is doubtful 

 whether it is wise to insist absolutely on uniform standards for all. 

 Recipes can not be used as exact guides as long as the composition of 

 ingredients is variable, and people differ in their tastes. 



Correlation. — A good scheme for correlation used by a San Francisco 

 school is as follows: Each teacher outlines her work in advance in 

 general terms for each quarter, and more in detail for each month 

 and week. These outlines are discussed in faculty meetings, each 

 teacher stating the point at which she would like help from the others. 

 As a result of these discussions other points of correlation are seen. 



The practical outcome of these discussions is seen by an examina- 

 tion of the chart used by these. teachers. There are as many columns 



