Student's manual in household arts

4 t. baking powder f C. (?) milk 1 t. salt i C. brown sugar ^ t. (Cinnamon 1. Mix as for baking powder biscuit. 2. Roll i inch thick, brush with melted butter and spread with sugar and cinnamon. 3. Roll like jelly roll and cut into pieces 1 inch thick. 4. Stand pieces on end on a well greased tin and bake in hot oven fifteen minutes. Note. — One-half cup finely chopped fruit {raisins, currants or citron) may he spread over the dough before it is rolled up. Cheese Biscuit. 2 0. flour 3 T. butter 4 t. baking powder | C. (?) milk i t. salt grated cheese 1. Mix like baking powder biscuits. 2. Roll one-fourth inch thick. 3. Spread one-half of the dough with grated cheese, sprinkle with salt and pepper and fold the other half of the dough over the cheese. 4. Roll lightly with the rolling pin to make the two layers stick together, then cut with small biscuit cutter and bake on floured pan twelve to fifteen minutes in hot oven. 5. Serve hot with salads. 1. Why should one have a hotter oven for biscuits than for muffins? 2. How do the recipes for cheese biscuits, cinnamon rolls, egg tea rolls and emergency biscuits differ from baking powder biscuits ? 3. If you knew the recipe for baking powder biscuit could you make any of these other quick doughs from it? 4. Can you suggest any other variation of the baking powder biscuit recipe? 5. What makes the Maryland Biscuit (Boston Cooking School Cook Book, p. 77) light? References: Theory and Practice of Cooking, Williams & Fisher, p. 110. Date. Name of Dish. Results. Remarks. EXERCISE XVI. Bread in some form is more widely used than any other food except milk. In some sections of the world, bread constitutes almost the sole article of diet and if made from flour rich in gluten forms a very well balanced meal. A description of the various breads of different countries would make an interesting study : the tortilla, a thin, unleavened cake of coarsely ground corn, baked on a heated iron plate by the Mexican Indian; the rice flour biscuit of Japan; the fineflavored loaf made from hand-ground wheat in Palestine; the hoe cake of the southern Negro; the schwartz-brod of the German peasant, etc. The average person, however, in speaking of bread means the golden brown, yeast-leavened loaf of our modern bakeries. Yeast. The use of yeast as a leavening ajprsat is thousands of years old. A microscopic examination of some bread made over 4400 years ago in Egypt showed the presence of dead yeast cells. Single Yeast Cells. Budding Yeast Cells. Yeast Spores. Structure of Yeast. Yeasts are tiny plants so small that when separated, they cannot be seen except by the aid of a microscope. Each one of these plants consists of a single round or oval cell with a transparent wall. This cell is filled with liquid and granular cell substance called protoplasm. Under proper conditions a bud will grow to the size of the original cell then separate and in turn send out buds. Again the cells may remain attached to each other until a chain of four or five cells is formed. The conditions necessary to the growth of the yeast plant are air, warmth, water, some form of sugar and some food from which it can obtain nitrogen. Starch will be changed into sugar for the use of the yeast plant if there is no usable form of sugar present.