Domestic science (Clark, Cornell home economics)

School Recipe. 3 large tbsp. flour, ^ s.s. salt, 1 s.s. baking powder, 2 tbsp. milk, 1 s.s. butter (melted). 'roteid Fat Starch Mineral Water 10.4 1.0 75.6 .5 12.5 11.8 1.1 .5 11.6 13.7 2.2 70.3 2.0 11.8 14.2 1.9 70.6 1.2 12.1 Extra Recipe for Home Use. 2^ cups flour, J tsp. salt, 2 cups sour milk, 1^ tsp. soda, 1 egg. Method. Mix and sift dry ingredients (flour, salt and soda), add sour milk and eggs well beaten. Drop by spoonsful on a greased hot griddle. Grease with salt pork, as it does not bum and melt, and so penetrates batter. Cook on one side; when puffed full of bubbles and cooked on edges, turn and cook on other side. Serve with butter and maple syrup. The Department of Agriculture tells us that wheat is rapidly rising in value. In 1840 meat constituted about i of the diet of our people, and in 1906, J of the diet. An insufficient amount of wheat and meal in our diet will reduce the amount of nerve and muscle, and subject the people of our nation to a greater susceptibility to tuberculosis and other diseases. Batters. A batter is a mixture of flour and milk, or some other hquid, usually with something to make it light or one or more of the following ingredients: butter, salt, eggs, sugar, flavoring, etc. Kinds of Batters. A pour-batter is a batter which pours in a steady stream. A drop-batter is a thicker batter which does not pour in a steady stream but breaks into drops. A pour-batter proportion is equal parts of flour and liquid; a drop-batter proportion, about twice as much flour as liquid. Use of ingredients in the batter mixture. Flour is for thickening; salt for seasoning; baking-powder for leavening to make mixture Hght; milk to make it thin; butter to make it rich and tender; egg to make it rich and light. Rules for mixing batter. Flour should be sifted once before measuring. Always mix and sift dry ingredients. Special rules. Test the heat of the griddle by noting when fat smokes, or put on a " try cake." Grease with pork, and between batches of cakes grease griddle again; also beat batter again. Make muffin batter from griddle-cake batter. Use twice as much flour to make a drop-batter as for a pour-batter. Mix butter and sugar, and sometimes more egg. To make cake batter from muffin batter, add butter and egg to make richer, and add flavoring. Order of Lesson 1. Discuss batters and have pupils give defimtions of them. 2. Discuss wheat varieties. 3. Recipe to be discussed. 4. Cook. 5. Serve. 6. Wash dishes. 7. Review lesson, if there is time. Lesson XVI Flour is made from wheat. Wheat will produce nutritious flour, which contains nearly all the food principles. Wheat produces more flour than any other grain. Wheat flour when mixed with water yields a sticky substance called gluten. This is the nitrogenous part of the flour, and is the nourishing part of the flour when made into bread. Pekar's method of testing the color is as follows: a sample of flour is compressed into a thin cake or slab, dampened, and then allowed to dry. The depth and character of the color are then observed by comparison with graduated scales of color. The yellow scale is vised for high-class flour and the gray scale for low-class flours. The best flours are of a yellowish white. Strength. Strength is the measure of the capacity of flour for producing a bold, large-volumed, wellraised loaf. Flavor, This is better tested by the palate than by a chemical analysis. Nutty flavors come from the germ, and sweetness partly from the soluble proteids.