Domestic science (Clark, Cornell home economics)

Consistency of the mixture. The dough is stiffer than drop-batter, containing more flour and less liquid. It is thicker than batter for baking-powder biscuit. To make it thicker add more flour or less milk. The thinner the dough is rolled the more crisp and snappy the ginger snaps will be. Baking. All food containing molasses should be baked in a moderate oven, because molasses bums easily. Ginger cookies must be watched very carefully all the time they are baking. GINGER SNAPS 9I Home Recipe. 1 c. molasses, 1 tbsp. ginger, 1 tsp. soda, ^ tsp. salt, ^ c. shortening, 3^ c. flour. School Recipe. 2 tsp. molasses, 1 s.s. ginger, | s.s. soda, 1 speck of salt, ^ tbsp. shortening, 2^ tbsp. flour. Method. Heat the molasses, pour over the shortening, add the dry ingredients after they have been sifted thoroughly, chill thoroughly. This may be done by putting in the ice chest for a short time, or by putting in a cold bowl that has had ice in it. Now toss on a flour board and roll very thin. Use as little flour as is possible, because by using less flour the cookies will be more crisp. Cut with a cooky-cutter and bake in a moderate oven, as they burn easily. Soft Molasses Ginger Bread — Home Recipe. 1 c. molasses, -3- c. butter. If tsp. soda, ^ c. sour milk, 1 egg, 2 c. flour, 2 tsp. ginger, ^ tsp. salt. Method. Put batter and molasses into the saucepan and cook until boiling-point is reached. Remove from the fire, add the soda, and beat vigorously. Then add the milk, egg well beaten, and the remaining ingredients mixed and sifted. Bake 15 m. in buttered small pans, having pans two thirds filled with mixture. Molasses Cookies — Home Recipe. 1 c. molasses, ^ c. shortening, 2| c. bread flour, 1 tbsp. ginger, 2 tbsp. warm milk, 1 tbsp. soda, 1 tsp. salt. Method. Heat the molasses to the boiling-point, add the shortening, ginger, soda (dissolved in warm milk), salt and flour. Then proceed as for ginger snaps. CUSTARD Lesson XIX Boiled Custard. Rennet custard is white; it gets this color from the milk. Boiled custard is yellow, from the yolk of the egg. In the rennet custard the rennet thickens the milk; in the boiled custard the egg thickens it. The temperature is lukewarm in the rennet custard because the rennet thickens the milk only at body temperature (70°), and in boiled custard it is not. Food Value. Boiled custard is a perfect food because it contains all the elements of food principles necessary to the nourishment of the body. The milk contains all the elements. Although it contains no starch it has sugar (milk sugar or lactose), and sugar takes the place of starch, because starch becomes sugar during digestion in the mouth and in the intestines. The other important ingredient is the egg. Egg contains all the elements except the starch, and the lack of starch in the egg is made up by the addition of sugar in the custard. It is easily digested unless over-cooked and curdled. Suggestions for Custard. Boiled custard is much smoother when only the yolks of the eggs are used. Four or even five eggs to a pint of milk may be used when a rich custard is desired, but three are sufficient for nearly all purposes. Many combinations may be made by adding the whites of the eggs after the custard is poured. Beat the whites stiff and put them ' ^HHMW^.. / '^i^^lilM ''S^^^^l CUSTARD 93 in a sieve and cook over steam, or pour boiling water through them. The water will cook and stiffen the egg and, when well drained, it may be piled in rocky form on the custard, or the white may be poached by dipping it by the spoonful in boiMng milk.