A manual of home-making

Sugar giv(^s flavor to a mixture. It also acts as a liquid. A fine granulated sugar gives a l>etter texture than does a coarse sugai'. Powdered sugar is sometimes useil for a very close- grained cake. If either powdered or brown sugar is used in place of granulated, the substitut ion should l>e made by weight, not measure. Molasses is used in some recipes for part of the sugar as well as part of the liquid. Corn sirup may be used in the same way; however, to give sufficient sweetness it should 478 A MANUAL OF HOME-MAKING generally be combined with some sugar or molasses. Too much su^ar results in a heavy, coarse-f^Ded texture, or a gun:imy product. METHODS OF MfXINO The jiiethod of eonilnniiiK the ingredients in flour mixtures ml determined 8f>niewh:it l>y the ingredient8| and there is no hard and fast rule to be (o11ow(k1. However, experience lias shown I that tlu* following methods give good r(*8ults: Method Iff mixing butlers. The following method may he used in making griddle eakesJ popovers, and muffins. Even eake may he mixed \n this way with excellent results. 1. Mix and sift the dry ingredients, 2, Add the milk to the beaten egg, and stir this mixture iuta j the dry ingredients. 3. Add the melted butter and beat the mixture welh Method of mixing doughs, Bisetiits and pie eruat are best made by the following methotl : 1. Mix and sift the dry ingredients. 2. Cut the shortening into the dry materials with two knives, or mix it lightly with the finger tips, 3. Add the liquid, mbdiig it in witli the knives and Btirring the mixture as little as possible. Method of mixing mkes. Cake is generally mLxed by the following metho<^l» if a mixer is not used. 1, Sift togt*lhcr the flour, the baking powiler, and the salt. 2. Work the Ijutter with a spoon until it IxK'omejs soft and creamy. 3. Add the sugar gradually, creaming it with the butter. 4. Arid the welMwaten egg-yolks. 5. Add the milk and the flour in thirds or fourths, alternately. »>. Fold in the well-beaten egg-whites. UTENSILS FOE BAKINO Kinds. Popovers are best if baked in iron or pottery. Tin may be used, but it is not so satisfactory. Iron baking pans should !>© heated before the batter is poured into them. 4 BATTERS AND DOUGHS Muffins may be baked in either iron or tin baking pans. Cake is best l>aketl in tins. The tube pan allows a current of hot air to rise through the center of the cake, and hence pro- mott^ even baking. A broad, shallow pan generally gives a lighter, drier cake than does a deep narrow pan. Biscuits may be baked on tin or on llussia iron sheets. Preparation* The l^akinjc pans should be grcfu*^efl before the ingreciicnts are combined. The fat should be melted, and applied to the pans with a soft piece of paper, a swab, or a brush kept for the pur- pose. The product may often l)e prevented from sticking by hgiitly sprinkling the greased pan with flour, inverting it, and tapping it to remove any excess. FILLING THE PANS A pan should never he filknl more than two-thirds full of batter. When a cake 1 fitter is put into the pan, it should be brought up against the ^idcs 1 >y using a spoon or spatola, so that before baking the center of the cake may be lower than the sides. BAKING