Student's manual in household arts

1. Figure the cost of a pound of home-made cream of tartar baking powder. A pound of commercial baking powder. 2. How much soda and how much baking powder would you need for the recipe for Plain Muffins, if you used sour milk instead of sweet milk? Suggested Topics: Manufacture of cream of tartar. Manufacture of New Orleans molasses. Date. Name of Dish. Result. Remarks. EXERCISE XV. A dougli is a flour mixture stifif enough to be handled on a board. Quick doughs are those that are made light by means of baking powder, soda and sour milk or soda and cream of tartar. To give the light, flaky appearance that we associate with well made biscuits and other quick doughs, it is necessary to have all of the materials as cold as possible. Where it is practicable it will be well to measure the flour and put it into the ice box for an hour before mixing. Of course the lard and milk will be kept in the ice box or in some other cool place. Handle quick doughs as little as possible. Dough Method of Mixing. 1. Mix and sift dry materials three times. 2. Cut the shortening into the dry materials with two knives. (If the tips of the fingers are used the warmth of the hand will soften the shortening and the dough will not be as light.) 3. Add enough milk or water to make a soft dough. Mix with a knife and stir as little as possible. When one part of the flour is moistened push it to one side and moisten another portion, then mix all lightly together. Do not beat the mixture. 4. Turn onto a floured board. Toss the dough with a knife until all sides are coated with flour then pat or roll to the desired thickness. 5. Cut with floured biscuit cutter. 6. Bake in hot oven. Biscuits and other quick doughs are done if they are well risen, if they are brown on top and if the sides seem firm when pressed lightly with the finger. As a rule a hot oven is required for all quick doughs. Baking Powder Biscuits. 2 C. flour 1 t. salt 3 t. baking powder 2 T. shortening I C. (?) milk 1. Mix and sift dry ingredients three times. 2. Cut the shortening into the dry materials with two knives. The mixture should have something the appearance of cornmeal when the shortening is well worked into the flour. 3. Add enough milk to make as soft a dough as can be handled on the board. 4. Turn dough on floured board and roll or pat till | of an inch thick. 5. Cut with floured biscuit cutter and place on floured baking sheet and bake in a hot oven twelve to fifteen minutes. Cut the dough as economically as possible so as to have few pieces left to work over. Biscuit dough should be handled as little as possible. Drop Biscuits or Emergency Biscuits. 2 C. flour i t. salt 3 t. baking powder 2 T. shortening t C. (?) milk 1. Mix the same as baking powder biscuits. 2. Add milk enough to make a stiff drop batter and drop by tablespoonfuls one inch apart, on a well greased baking sheet or in muffin tins. 3. Bake twelve to fifteen minutes in hot oven. Egg Tea Rolls. 2 C. flour i t. salt 4 t. baking powder 3 T. fat 1 egg I C. milk 1. Mix dry ingredients and sift three times. 2. Cut in shortening with two knives. 3. Add beaten egg to one-half the milk and add gradually to the dry ingredients. 4. Add enough more milk to make a soft dough. 5. Turn onto a floured board. Roll lightly to i inch thickness. 6. Cut into oblong pieces and with a floured knife crease through the center of each piece lengthwise. 7. Brush the top of each roll with the white of egg and sprinkle with granulated sugar. 8. Place on greased baking sheet and bake in hot oven twelve to fifteen minutes. Cinnamon Rolls. 2 C. flour 2 T. fat