Domestic science (Clark, Cornell home economics)

School Recipe. 1 tsp. butter, | tsp. B. P., 1 tbsp. sugar, spk. salt, 1 tsp. egg, 3 drops flavoring, 2^ tbsp. flour, 1 tbsp. milk. Cream the butter, add sugar gradually, and cream with butter; add beaten egg and beat vigorously. Sift flour, salt, and baking-powder together, and alternate with milk in mixture, lastly add flavoring. Beat well. Eggs may be separated, the beaten yolk added after sugar, and the white beaten stiff and added last. Bake in shallow tins about 20 minutes in a hot oven. Cream of tartar and soda experiments. Add hot water to cream of tartar; add hot water to soda. Turn the two mixtures together and effervescence takes place. Mix one part soda with two parts cream of tartar and add cold water. Slight effervescence takes place. Add hot water to a similar mixture; more effervescence takes place. Kinds of Cake: a. butter cakes, as poimd cake, layer, loaf, fruit, etc.; b. cake without butter, as sponge, jelly roll, and lady fingers, sunshine cake (yolks of eggs), angel cake (whites of eggs). For butter cakes have hot oven. Butter cakes are made light by baking-powder; sponge cakes by air beaten into eggs. Butter cakes are beaten to make them fine grained, while sponge cakes are made tough by hard beating. Baking. Test for oven: A piece of paper or flour (1 tsp.) turns rich brown color in 5 minutes, when oven is ripe for butter cakes, and light brown in 5 minutes CAKE — BAKING POWDER 89 when ripe for sponge cakes. The thinner the cakes the hotter should be the oven. Division of time. The time is divided into four quarters: 1, cake should rise; 2, small bubbles appear and cake browns in spots; 3, cake browns all over; 4, cake separates from side of pan and settles. Test for Cakes. Cake is done if it offers no resistance when pressed with finger or when nothing sticks to a straw inserted in it. Care of cake when done. Put on cake rack and let air circulate around it. Let angel cake stretch in the pan with pan upside down. Cake cracks if it rises too fast, or if it contains too much flour. 2^ c. flour (bread) to 3 of pastry, IJ bread flour to 2 pastry). Cake is coarse grained if the oven is too hot, if there is too much baking-powder, or if it is not creamed enough, Baking- Powder Biscuit — Home Recipe. 2 c. flour, 1-2 tbsp. shortening (1 butter, 1 lard), 2 tsp. baking powder, J tsp. salt, | c. milk. School Recipe, i c. flour, ^ s.s. salt, 1^ to 2 tbsp. milk, i to 1 tsp. baking-powder, 1 h. tsp. butter. Mix and sift dry ingredients; cut in the shortening thoroughly with a knife; add milk gradually, beginning to wet from one side. Toss on floured board and pat and cut into biscuit. Bake in a hot oven about 15 m. Top may be moistened with a little milk to form a crisp brown crust. Use as little flour as possible when shaping dough. Requisites for good biscuit: Handle as little as possible; mix and sift dry ingredients thoroughly; make soft dough; bake in a hot oven. Order of Lesson 1. Review batter notes. 2. Difference between batters and doughs. 3. Discussion of recipe with demonstration of method of cutting in shortening. 4. Requisites for good biscuit. 5. Practice work. 6. Continuation of baking-powder experiments; or, as this is a short lesson, all of the baking-powder experiments may be done at this time. GINGER SNAPS Lesson XVIII Leavening of the Dough. We use a stiff dough for cookies. For raising dough the proportion is 1 cup of molasses to 1 level tsp. soda. The molasses contains an acetic acid, the same as in vinegar, and the acid and soda neutralize each other, producing bubbles, which expand with the heat of the oven and make the mixtures rise. The molasses, cream of tartar, and sour milk contain acids and may be used with soda, the alkali, to make batters and doughs rise.