Additional Leavening for Sour Milk Mixtures. — Some house- keepers maintain that a superior flavor and quality is given to quick bread by the use of sour milk. * It has been found that most quick breads are sufficiently light and porous when made with sour milk and baking soda, provided they contain eggs. If no eggs are present, it is often desirable to add leavening materials other than sour milk and baking soda. From the results of Experiment 71, p. 196, one knows that an increased quantity of baking soda will not produce satisfactory results. Hence more carbon dioxide gas must be obtained by other means. Since baking powder consists of both baking soda and an acid material, it makes a desirable substance for additional leavening. A combination of baking soda, sour milk, and baking powder is therefore used for leavening some quick bread mixtures, especially those that contain no eggs. This involves a double reaction : (a) Baking soda + sour milk yield neutral material + car- bon dioxide gas. (b) Baking powder (moistened and heated) yields neutral material + carbon dioxide gas. When no eggs are used in sour milk and baking soda mixtures, 1 teaspoonful of baking powder is used with 1 cupful of flour. SOUR MILK GRIDDLE CAKES (without eggs) 2 cupfuls flour 1 teaspoonful baking soda J teaspoonful salt 2 cupfuls sour milk 2 teaspoonfuls baking powder 3 tablespoonfuls fat✪ Sour Milk Griddle Cakes (without eggs) Turn the sour milk into a mixing bowl. Add the dry ingredients (through a sifter) to the milk. Melt the fat and 204 THE COOKING OF FOODS add it to the flour mixture. Mix thoroughly. Add more flour if necessary. Since the quantity of baking soda depends upon the quan- tity of sour milk, the flour should be the ingredient of variable quantity in recipes containing sour milk. Cook at once. PRUIT SYRUP Cook fresh fruit, or dried fruit that has been soaked in water, in a large quantity of water until it is very soft. Press through a strainer. If it is not of the consistency of catsup, add more hot water. Add from one eighth to one fourth cupful of sugar for each cupful of syrup, or " sweeten to taste." Serve on griddle cakes, or use as a sauce for Bread Pudding or Rice Pudding. Fruit butters, marmalades, or jams may be diluted with water, heated, and used in the same way. QUESTIONS If an egg or two were added to griddle cakes made with sour milk, how should the recipe be changed ? Give reasons for the change. Explain the action of the leavening agents in Sour Milk Griddle Cakes (without eggs). In a quick bread leavened with baking soda, sour milk, and baking powder, upon what ingredient does the quantity of baking soda depend ? Upon what ingredient does the quantity of baking powder depend ? Explain your answers. REVIEW XV. -MEAL COOKING Mtnu Cereal Griddle Cakes Caramel or Fruit Syrup Coffee See Review I (p. 41) for suggestions regarding the preparation of the lesson. LEAVENING AGENTS 205 LESSON LXVIII Leavening with Baking Soda, Sour Milk, and Cream of Tartar: Steamed Brown Breads Additional Leavening for Sour Milk Mixtures. — Instead of using prepared baking powder as additional leavening for sour milk mixtures (see previous lesson) cream of tartar with sour milk and baking soda may be used. Enough bak- ing so$a must be used, however, to neutralize both the sour •milk and the cream of tartar. This involves a double re- action : (a) Baking soda -f- sour milk yield neutral substance + car- bon dioxide gas. (b) Baking soda -f- cream of tartar yield a neutral substance 4- carbon dioxide gas. If molasses is used with the sour milk and baking soda, a third reaction occurs : (c) Baking soda + molasses yield neutral substance + car- bon dioxide gas. f- teaspoonful of cream of tartar and \ teaspoonful of baking soda (in addition to that used to neutralize the sour milk and molasses) should be used with 1 cupful of flour.

AI-modernized reading of the original text

Additional Leavening for Sour Milk Mixtures. — Some housekeepers maintain that a superior flavor and quality is given to quick bread by the use of sour milk. * It has been found that most quick breads are sufficiently light and porous when made with sour milk and baking soda, provided they contain eggs. If no eggs are present, it is often desirable to add leavening materials other than sour milk and baking soda. From the results of Experiment 71, p. 196, one knows that an increased quantity of baking soda will not produce satisfactory results. Hence more carbon dioxide gas must be obtained by other means. Since baking powder consists of both baking soda and an acid material, it makes a desirable substance for additional leavening. A combination of baking soda, sour milk, and baking powder is therefore used for leavening some quick bread mixtures, especially those that contain no eggs. This involves a double reaction : (a) Baking soda + sour milk yield neutral material + carbon dioxide gas. (b) Baking powder (moistened and heated) yields neutral material + carbon dioxide gas. When no eggs are used in sour milk and baking soda mixtures, 1 teaspoonful of baking powder is used with 1 cupful of flour. SOUR MILK GRIDDLE CAKES (without eggs) 2 cupfuls flour 1 teaspoonful baking soda J teaspoonful salt 2 cupfuls sour milk 2 teaspoonfuls baking powder 3 tablespoonfuls fat Turn the sour milk into a mixing bowl. Add the dry ingredients (through a sifter) to the milk. Melt the fat and add it to the flour mixture. Mix thoroughly. Add more flour if necessary. Since the quantity of baking soda depends upon the quantity of sour milk, the flour should be the ingredient of variable quantity in recipes containing sour milk. Cook at once. PRUIT SYRUP Cook fresh fruit, or dried fruit that has been soaked in water, in a large quantity of water until it is very soft. Press through a strainer. If it is not of the consistency of catsup, add more hot water. Add from one eighth to one fourth cupful of sugar for each cupful of syrup, or " sweeten to taste." Serve on griddle cakes, or use as a sauce for Bread Pudding or Rice Pudding. Fruit butters, marmalades, or jams may be diluted with water, heated, and used in the same way. If an egg or two were added to griddle cakes made with sour milk, how should the recipe be changed ? Give reasons for the change. Explain the action of the leavening agents in Sour Milk Griddle Cakes (without eggs). In a quick bread leavened with baking soda, sour milk, and baking powder, upon what ingredient does the quantity of baking soda depend ? Upon what ingredient does the quantity of baking powder depend ? Explain your answers. REVIEW XV. -MEAL COOKING Mtnu Cereal Griddle Cakes Caramel or Fruit Syrup Coffee See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON LXVIII Leavening with Baking Soda, Sour Milk, and Cream of Tartar: Steamed Brown Breads Additional Leavening for Sour Milk Mixtures. — Instead of using prepared baking powder as additional leavening for sour milk mixtures (see previous lesson) cream of tartar with sour milk and baking soda may be used. Enough baking soda must be used, however, to neutralize both the sour •milk and the cream of tartar. This involves a double reaction : (a) Baking soda -f- sour milk yield neutral substance + carbon dioxide gas. (b) Baking soda -f- cream of tartar yield a neutral substance 4- carbon dioxide gas. If molasses is used with the sour milk and baking soda, a third reaction occurs : (c) Baking soda + molasses yield neutral substance + carbon dioxide gas. f- teaspoonful of cream of tartar and \ teaspoonful of baking soda (in addition to that used to neutralize the sour milk and molasses) should be used with 1 cupful of flour.

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Sour Milk Griddle Cakes (without eggs)

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