Method. Mix and sift dry ingredients, mix liquid
ingredients and add to the dry. Bake in well greased
muffin tins, in a hot oven about 20 m. The recipe
may be varied by substituting for half the flom-, 1 e.
corn meal or 1 c. rye flour. During first half of baking
muffins should rise, and in second half should brown
and cook thoroughly.
Notes
Pupils may bring in samples of baking-powder
and test the smoothness, and also the effervescing
powder.
Making notes of comparisons of the different
kinds would be interesting.
Baking-powder should not contain more than 14%
leavening gas.
If one could mix ingredients carefully, it would
be well for families using a small quantity of baking-
powder to mix it for themselves.
Weigh 84 parts of soda and 184 parts of cream
of tartar. More cream of tartar would give a sour
taste and more soda gives a disagreeable flavor
and retards digestion. Use a little cornstarch to
absorb any moisture.
Cream of Tartar. Is made from the sediment
of the best wines.
Cream of tartar has of late years become more
expensive and therefore cheap baking-powders have
been put upon the market to take its place.
Baking-powder is tested to ascertain the amount
of leavening gas. Baking-powder should be smooth;
if it is lumpy its reaction has begun.
86 DOMESTIC SCIENCE
Order op Lesson
1. See batter notes of last lesson.
2. Proportions for pour-batter and drop-batter.
3. Notice how recipe for drop-batter comes from recipe
for pour-batter; observe two ways to make mixture
thicker.
4. Make baking-powder experiments.
5. Notice effect of cold water on baking-powder.
6. Notice effect of hot water on baking-powder.
7. Now see the reason why baking-powder makes mixture
light.
CAKE — BAKING POWDER
Lesson XVII
Making good cake requires very careful work.
By this time pupils have had considerable practice
in mixing ingredients, making batters and baking,
and should be able to use a recipe intelhgently.
Cakes are mixtures of flour, eggs, liquid and sugar.
Cakes may be divided into two classes — those
that contain butter and those that do not.
Use only the very best materials for making cake.
Pastry flour is usually used, as it makes a more
delicate and better cake than bread flour. If bread
flour must be used, a little less is needed — about
two tablespoons less for each cup.
CAKE— BAKING POWDER 87
There is more starch in pastry flour than in bread
flour, therefore the cake will be more tender if made
from pastry flour.
Requisites for good cake are:
Perfectly fresh eggs.
Best butter.
Fine granulated sugar.
Pastry flour.
It is always well to try flour before baking a cake.
When making a cake from any of the home recipes,
try the flour by baking a smaU cake.
Study each recipe carefully, and now having made
batter, pupils should be able to judge for themselves
whether the recipe is extravagant or about right,
as to amounts of ingredients required.
Cultivating good judgment is one of the results
of careful study in Domestic Science work.
A general rule which might be a guide to pupils
is — a recipe should call for about half as much liquid
as flour, and a little less than one-half as much butter
as sugar.
Butter may be considered as liquid, as it melts
when baking the cake.
Sweet milk and water will make a cake mixture
thinner than molasses and sour milk.
Fruit cake mixtures must be a little stiffer than
one without fruit, as fruit tends to make a cake
heavy. The fruit sinks to the bottom unless stiff.
Baking-powder is usually the leavening power
for cake.
The air in eggs is also a leavener — so the more
eggs in a cake, the less baking-powder is needed.
88 DOMESTIC SCIENCE
Plain Cake — Home Recipe. \ c. butter, ^ c. milk,
^ c. sugar, 1^ c. flour, 1 or 2 eggs, ^ tsp. flavoring, 1
tsp. B. P., I tsp. salt.
Page 33
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. Mix and sift dry ingredients, mix liquid ingredients and add to the dry. Bake in well greased muffin tins, in a hot oven about 20 m. The recipe may be varied by substituting for half the flom-, 1 e. corn meal or 1 c. rye flour. During first half of baking muffins should rise, and in second half should brown and cook thoroughly.
Notes
Pupils may bring in samples of baking-powder and test the smoothness, and also the effervescing powder.
Making notes of comparisons of the different kinds would be interesting.
Baking-powder should not contain more than 14% leavening gas.
If one could mix ingredients carefully, it would be well for families using a small quantity of bakingpowder to mix it for themselves.
Weigh 84 parts of soda and 184 parts of cream of tartar. More cream of tartar would give a sour taste and more soda gives a disagreeable flavor and retards digestion. Use a little cornstarch to absorb any moisture.
Cream of Tartar. Is made from the sediment of the best wines.
Cream of tartar has of late years become more expensive and therefore cheap baking-powders have been put upon the market to take its place.
Baking-powder is tested to ascertain the amount of leavening gas. Baking-powder should be smooth; if it is lumpy its reaction has begun.
Order op Lesson
1. See batter notes of last lesson.
2. Proportions for pour-batter and drop-batter.
3. Notice how recipe for drop-batter comes from recipe for pour-batter; observe two ways to make mixture thicker.
4. Make baking-powder experiments.
5. Notice effect of cold water on baking-powder.
6. Notice effect of hot water on baking-powder.
7. Now see the reason why baking-powder makes mixture light.
CAKE — BAKING POWDER
Lesson XVII
Making good cake requires very careful work. By this time pupils have had considerable practice in mixing ingredients, making batters and baking, and should be able to use a recipe intelhgently.
Cakes are mixtures of flour, eggs, liquid and sugar.
Cakes may be divided into two classes — those that contain butter and those that do not.
Use only the very best materials for making cake.
Pastry flour is usually used, as it makes a more delicate and better cake than bread flour. If bread flour must be used, a little less is needed — about two tablespoons less for each cup.
CAKE— BAKING POWDER 87
There is more starch in pastry flour than in bread flour, therefore the cake will be more tender if made from pastry flour.
Requisites for good cake are: Perfectly fresh eggs. Best butter. Fine granulated sugar. Pastry flour.
It is always well to try flour before baking a cake. When making a cake from any of the home recipes, try the flour by baking a smaU cake.
Study each recipe carefully, and now having made batter, pupils should be able to judge for themselves whether the recipe is extravagant or about right, as to amounts of ingredients required.
Cultivating good judgment is one of the results of careful study in Domestic Science work.
A general rule which might be a guide to pupils is — a recipe should call for about half as much liquid as flour, and a little less than one-half as much butter as sugar.
Butter may be considered as liquid, as it melts when baking the cake.
Sweet milk and water will make a cake mixture thinner than molasses and sour milk.
Fruit cake mixtures must be a little stiffer than one without fruit, as fruit tends to make a cake heavy. The fruit sinks to the bottom unless stiff.
Baking-powder is usually the leavening power for cake.
The air in eggs is also a leavener — so the more eggs in a cake, the less baking-powder is needed.
Plain Cake — Home Recipe. \ c. butter, ^ c. milk, ^ c. sugar, 1^ c. flour, 1 or 2 eggs, ^ tsp. flavoring, 1 tsp. B. P., I tsp. salt.