A text-book of cooking

Quantity of Baking Powder in Quick Breads. — Since baking powder contains both acid and alkaline materials, the quantity of baking powder used in a quick bread is dependent not upon another leavening material, but upon the quantity of flour and eggs. When no eggs are used, 2 teaspoonfuls of baking powder should be used with 1 cupful of flour. When eggs are added to a quick bread, the quantity of baking powder should be lessened. Suggestions for Preparing Griddle Cakes. — The general rules for mixing quick breads apply also to griddle cakes. When the yolk and white of the egg are separated, the mixture will be somewhat lighter. Most housekeepers, however, beat the eggs together quickly, and find the result satisfactory. The consistency of griddle cake batter is most important. As suggested in the recipe below, the moisture should be added cautiously. Since the quantity of baking powder depends upon the amount of flour, it is better to change from a thick to a thinner batter by increasing the moisture, rather than to change from a thin to a thicker batter by increasing the flour. After mixing the batter, drop a small cake on the hot iron. The thickness as well as the grain of the browned cake depends largely upon the consistency of the batter. If too much moisture has been used, the cake is thin, " pasty," and coarse grained. A griddle should be heated slowly, and should be hot when the cakes are mixed. If sufficient fat is used in the batter, it is not necessary to oil the griddle. The recipes for griddle cakes given in this book contain one and one half times the quantity of fat generally used in griddle cake betters. It is well after each baking to wipe off the griddle with a cloth or paper. Drop the batter by the spoonful (from the end of the spoon) on the hot griddle, brown on the under side thoroughly. When the cakes have risen, when the tops are full of bubbles, and when the edges are brown, the cakes should be turned and browned on the other side. Serve cakes at once after baking. PLAIN GRIDDLE CAKES 2 cupfuls flour 1 egg J teaspoonful salt l\ cupfuls milk 3£ teaspoonfuls baking powder 3 tablespoonfuls fat Prepare according to the directions above. Add the milk cautiously. More or less (according to the absorbing property of the flour) than the given quantity may be required. £ cupful of sugar or molasses may be added to the mix- ture. If desired, one more egg may be used in this recipe. Serve with maple or caramel syrup. (For Caramel Syrup, see p. 53.) BREAD GRIDDLE CAKES 1} cupfuls bread crumbs 2 eggs 1} cupfuls hot milk £ cupful flour 3 tablespoonfuls fat \ teaspoonf ul salt 3½ teaspoonfuls baking powder Soak the bread in the hot milk until soft. Add the other ingredients in the order given. 1 cupful of cooked cereal may be used instead of bread crumbs. Rice Griddle Cakes are especially pleasing. CORN MEAL GRIDDLE CAKES 1 cupful corn meal 1 teaspoonful salt 2 cupfuls water 4 teaspoonfuls baking powder 1} cupfuls milk \ cupful sugar 1\ cupfuls flour 2 eggs 3 tablespoonfuls fat Add the corn meal to the water, mix thoroughly, and cook 5 minutes. Add the milk, the dry ingredients, and the well-beaten eggs. Mix thoroughly. Drop at once on the griddle. Account for the quantity of baking powder used in each of these recipes. What is the price per pound of cream of tartar ? Of tartrate baking powder ? Of phosphate baking powder ? What would be the effect of exposing baking powder to moist air ? How should baking powder be stored ? What kind of griddle cakes result when the batter is too thin ? When too thick ? What indicates that the griddle is too hot ? Too cool ? How should griddle cakes be served ? LESSON LXVII Leavening with Baking Soda, Sour Milk, and Baking Powder: Sour Milk Griddle Cakes