A text-book of cooking

What is the purpose of placing butter paddles in boiling water before using ? Why hold the paddles over ice water while shaping the butter balls ? LESSON LXIX Formulating Recipes; Waffles Leavening Formulas. — A practical housekeeper needs to be able to formulate fundamental recipes. In preparing quick bread recipes, she must know the required consistency of flour mixtures, i.e. the approximate proportion of moisture and flour for each bread ; and the proportion of leavening, seasoning, and " shortening " (fat) materials to use with flour. In previous lessons, general statements have been made concerning the quantity of leavening materials to use under various conditions. The following is the approximate amount of leavening material to be used for quick breads that contain little or no sugar : BAKING SODA AND SOUR MILK } teaspoonful baking soda to 1 cupful of sour milk. BAKING SODA AND MOLASSES i J teaspoonful of baking soda to 1 cupful of molasses. FLOUR AND BAKING POWDER 2 teaspoonfuls baking powder to 1 cupful of flour when no eggs are used. When eggs are used, reduce the entire quantity of baking powder by \ teaspoonful for each egg. 1 teaspoonful of baking powder to 1 cupful of flour when baking soda and sour milk are used. 1 See footnote, p. 198. FORMULATING RECIPES 209 FLOUR, CREAM OF TARTAR, AND BAKING SODA 1 J teaspoonfuls of cream of tartar and £ teaspoonf ul of baking soda to 1 cupful of flour, when no other leavening agents or eggs are used. ½ teaspoonful of cream of tartar and ¼ teaspoonful of baking soda (in addition to that used to neutralize the sour milk) to 1 cupful of flour when baking soda is used with sour milk. Examine a number of recipes previously given, and note the quantity of salt and fat used with 1 cupful of flour. In general, the following quantities of salt and fat are used for quick breads that contain little or no sugar : FLOUR AND SALT \ teaspoonful of salt to 1 cupful of flour. FLOUR AND FAT 1 tablespoonful of fat to 1 cupful of flour. While these data are helpful in formulating recipes, the » pupil should remember that they are all approximate and for plain breads only. When recipes are modified by the addition of a cereal, a fruit, or a flavoring material, some of the quantities will need to be changed. WAFFLES 1 pint flour 2 eggs 3 teaspoonfuls baking powder 1} cupfuls milk \ teaspoonful salt 2 tablespoonf uls fat Mix according to the directions for Plain Griddle Cakes. (See p. 201.) The number of eggs may be increased or decreased ; the quantity of baking powder should then be changed. Before using the waffle irons, they should be heated slowly on both sides and oiled thoroughly. Oleomargarine or lard may be used for this purpose. Pour the batter quickly into the hot irons, close the irons at once, and brown the waffles on both sides. Serve with syrup or gravy. Write two recipes for waffles, using sweet milk and baking powder and 1 egg in the one, and 3 eggs in the other. Write two recipes for waffles, using sour milk and soda and 1 egg in the one, and 2 eggs in the other. How many waffles does the given recipe make ? Write a recipe for Corn Bread (see p. 197), using no egg and adding baking powder. DIVISION TEN QUICK BREADS: DROP BATTERS LESSON LXX Fine and Coarse Flours; Muffins Differences in Flours. — Examine white flour, whole wheat flour, and graham flour. Notice the difference in color, grittiness, and quantity of bran (cellulose).