A text-book of cooking

Mix the flour and sugar together. Slowly add the hot milk*. Pour the mixture into a double boiler and cook for 20 minutes. Remove from heat. Beat the eggs, add the eggs and butter to the flour and milk mixture. Return to the fire and cook over water until the egg is coagulated; then add the salt. Cool, and add flavoring. QUESTIONS From the difference in the methods of preparing Cream Puffs and Popovers before baking, explain the difference in the stiffness of the mixtures. Why is it necessary to cool the Cream Puff mixture before adding the eggs ? Why are not the eggs beaten before being added to the Cream Puff mixture ? PREPARING EGGS FOR QUICK BREADS 221 By what gas is the mixture lightened ? By what means is this gas introduced into the mixture ? Why is it necessary to bake the mixture for so long a time ? What is the result of baking this mixture for too short a time ? In Cream Filling, what is the purpose of mixing the flour and sugar before cooking ? (See Experiment 21, p. 54.) Give two reasons for cooking this mixture in the double boiler, rather than directly over the flame. How long a time does it take to thicken the flour mixture ? Why is it necessary to cook it for 20 minutes ? MINERAL MATTER 1.£ Fig. 51. — Composition of egg. MINERAL MATTER 0.7jf Fig. 52. — Composition of milk. What is the use of eggs in the filling ? Why are they not cooked as long as the flour mixture ? Determine the number of Cream Pun's this recipe will make. From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of the edible portions of whole eggs (see Fig. 61 ), of egg yolk, and of egg white. Compare the last two. Which contains the more fat ? Which contains the more protein ? Which contains the more water ? Which contains the more nutriment ? Tabulate the percentage composition of milk (see Fig. 52) , Explain why milk is not a perfect food for adults. DIVISION ELEVEN QUICK BREADS: SOFT DOUGHS LESSON LXXIV Method of Mixing Fat in Quick Breads ; Drop Biscuit Mixing Fat. — What method is used in mixing the fat in all batter quick breads ? (See previous lessons on Batters.) In making quick breads, it is desirable to mix all ingredi- ents thoroughly. Fat is mixed in a quick bread most easily and thoroughly by melting it and stirring it into the other ingredients, provided only that the quick bread mixture is thin, i.e. a batter. When the quick bread is a stiff mixture, i.e. a dough, this method of mixing the fat is not considered satisfactory, al- though it has been found that biscuits of good quality can be made by adding melted fat, provided the dough is beaten thoroughly. Fat is usually added to doughs by working it, in solid form, into the dry ingredients, either with a knife or with the fingers. In which method of mixing — with the knife or with the fingers — can the mixture be kept cooler ? Which is the cleaner method ? If the fingers are used for mixing the fat, it is well to work it into the flour with the tips of the fingers rather than to rub the ingredi- ents between the palms of the hands. Soft Doughs. — Doughs are most easily mixed by using a knife instead of a spoon. A soft dough contains approxi- 222 MIXING FAT IN QUICK BREADS 223 mately three parts of flour to one part of moisture. Baking Powder Biscuit (p. 226) is a typical soft dough mixture. DROP BISCUITS 2 cupfuls flour i teaspoonf ul salt 4 teaspoonfuls baking powder 2 tablespoonf uls fat f cupful (?) milk or water Mix the dry ingredients ; then work the fat into the mix- ture with the tips of the fingers, or cut it in thoroughly with a knife. With a knife mix the liquid with the dry ingredi- ents. The mixture is of proper consistency when it may be dropped from the spoon without spreading. Drop by spoonfuls on an oiled pan, or into oiled muffin tins. Bake in a hot oven from 12 to 15 minutes.