A text-book of cooking

What happened during baking to the cold air inclosed in the mixture ? With what material did the flour combine during baking ? Into what form was a part of the water changed during baking ? Explain fully how the mixture was made porous. Experiment 67 : Comparison of Thick and Thin Quick Breads. — Repeat Experiment 66, using £ tablespoonful of cold water instead of J cupful. After baking, examine and compare with the bread of Experiment 66. Which is the more porous ? Explain how the difference in quantity of moisture accounts for the difference, in grain. If a mixture is to be leavened with steam and air, what should be the consistency of the mixture ? 1 Note to the Teacher. — Experiments 66 and 67 can be performed moat expeditiously by dividing the class into groups of two and having each group do the two experiments. Some simple flour mixtures are lightened by the method indicated above. In most cases, however, more air is introduced into the mixture by using lightly beaten eggs, or by using ingredients that produce gas, on being moistened and heated. Experiment 68: Preparation of Flour for Quick Breads.—Measure ⅓ cupful of pastry flour just as it comes from the can. Sift it, and return it carefully to the measuring cup, using a teaspoon. How much does the flour measure now? What does this experiment teach with regard to sifting flour before measuring? Aside from accuracy in measuring, of what advantage is it to sift flour when adding it to the other ingredients of a quick bread? [Note.—Use this sifted flour for making Popovers.] In preparing all quick bread mixtures, pastry flour (see Bread Flour, p. 232) should be used. It should be sifted before measuring. Usually any other powdered ingredient, such as baking powder, soda, or spices, is added to the flour and mixed thoroughly (by sifting) into the other materials. Baking powder and soda need not be sifted before measuring, but should be stirred. Oven Temperatures. — Although temperature is determined usually by a thermometer, the thermometers on ovens do not always indicate temperature accurately. However, a chemical thermometer inserted in an oven is a satisfactory means of obtaining oven temperatures. If one has the use of an oven provided with a chemical thermometer in the school kitchen, tests may be obtained so that the temperature of the oven in the home kitchen may be estimated. The tests are as follows: Heat the oven ; when it reaches a temperature of 375° F. (see footnote, p. 357), place a piece of white paper in the oven. After 5 minutes, remove the paper, note the color. Continue to heat the oven ; place paper in the oven at 400° F., 425° F., 450° F., and 455° F. Note the color of each piece of paper. The temperature for baking small caked, muffins, biscuits, and layer cakes varies from 425° F. to 450° F. ; for loaf bread or cake, 375° F. to 400° F. Oven temperatures may be estimated also as follows: (a) note the number of minutes required to change white paper, flour, or bread to a light brown or to a golden brown ; (b) note the number of "counts" (one count per second) that the hand may be held in the oven. POPOVERS 1 egg 1 cupful milk J teaspoonful salt 1 cupful flour \ teaspoonful butter (melted) Oil iron gem pans; place them in the oven, heat until very hot. Put all the Popover ingredients in a mixing bowl, and beat the mixture with a Dover egg beater. Pour it into the hot pans and bake 30 to 35 minutes in a hot oven, 475° F. ; decrease the heat after 10 minutes. Earthen cups may be used instead of iron pans. Popovers may be served hot as a bread, for breakfast or luncheon ; or may be used as a dessert with lemon filling or sauce. Fruit makes a pleasing addition to Popovers. Before baking, drop a piece of apple, peach, or other fruit into the batter in each cup.