FoodNet

Student's manual in household arts

1915

Page 43 · 4 recipe records on this page

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Ex. 1. Put into a test tube 1/6 t. baking soda and pour I C. hot water on it. The foaming is caused by the gas that is being given off. Ex. 2. Put into a test tube 1/6 t. soda and add 2 T. cold water. Very little gas is given off. Ex. 3. Put a little more than ^ t. cream of tartar into another tube with 2 T. cold water. Stir until dissolved. Very little gas is given off. Ex. 4. Mix the contents of the last two tubes together. The foaming shows that gas is being given off. Ex. 5. Heat the tube gently. More gas is given off. Ex. 6. Add i t. soda to i glass sour milk. Add i t. soda to i glass of New Orleans molasses. Notice the bubbles that form in both glasses, showing that gas is being given off. General Proportions of Cream of Tartar, Molasses, and Sour Milk to be used with Soda: 1 t. soda to 2^ t. cream of tartar, f t. soda to 2 C. thick sour milk. 1 1. soda to 1 C. New Orleans molasses. If your recipe calls for sweet milk and baking powder and you wish to use sour milk and soda, allow ^ t. soda to each cup of sour milk. Each ^ t. soda will make 1 C. flour light. For each additional cup of flour add 2 t. baking powder. From 1^ t. to 2 t.' baking powder is the amount usually allowed for each cup of- flour. The more eggs used, the less baking powder will be needed, as the eggs hold the air which is beaten into the mixture. Batters made light by any of the quick leavening agents should be baked as soon as they are mixed to prevent the escape of the gas. 208 FOOD AND COOKERY LABORATORY EXERCISES. Baking Powder. i lb. bicarbonate of soda li lb. cream of tartar 4 oz. cornstarch 1. Mix soda and cornstarch together and sift three or four times in a fine flour sieve. 2. Add the cream of tartar and sift seven or eight times. Put into Mason jars and screw the covers down tightly. (Always keep the baking powder can tightly covered to prevent the bak- ing powder losing strength.) Ginger Bread. 2i C. flour 1 C. molasses 1 t. soda i C. boiling water li t. ginger 1 egg ^ t. salt 4 T. melted butter 1. Mix and sift dry ingredients. 2. Add boiling water to the molasses and stir into the dry ingredients. 3. Add well beaten egg and melted butter. Beat well. 4. Pour into a buttered shallow pan and bake about 25 min. in a moderate oven. If the bottom of the pan is lined with a sheet of buttered paper, the ginger bread will be less apt to burn on the bottom. Note. — This recipe may be made without the egg. - LEAVENING AGENTS 209 Ginger Drops. 3 C. flour \ t. salt 1 t. cinnamon \ C. butter 1 t. cloves \ C. sugar 1 t. ginger 1 0. molasses 1 t. soda 1 C. boiling water✪ Ginger Bread 2 well beaten eggs 1. Mix and sift dry ingredients. 2. Mix sugar, butter, molasses and hot water together and add to the dry materials. 3. Add the well beaten eggs last and bake in well greased gem pans or in shallow cake pan in a moderate oven. Note. — This makes a nice pudding if served with a warm vanilla or lemon sauce. Vanilla Sauce. L 1 C. boiling water 2 T. flour 1 C. sugar 2 T. butter 1 t. vanilla✪ Vanilla Sauce 1. Put water on to boil. 2. Mix sugar and flour together and stir into the boiling water. 3. Boil five minutes, stirring constantly. 4. Remove from the fire and add butter and vanilla. Note. — A sour sauce may be made by adding 1 T. vinegar or lemon juice. Rolled Ginger Bread. 1 t. soda 1 C. molasses 6 C. flour 1 C. cream, or 1 0. milk and 8 2 t. ginger T. melted butter 2 t. salt 210 FOOD AND COOKERY 1. Mix and sift dry ingredients. 2. Add the molasses and enough cream to make a soft dough. 3. Turn onto a well floured board and roll ^ inch thick. Cut into pieces 2^ inches square and bake on a well greased baking sheet in hot oven. JjEAVENING agents 211 NOTES ON LABORATORY WORK. 212 FOOD AND COOKERY QUESTIONS AND SUGGESTIONS.