10. Pour batter into the hot, buttered gem-pan.
11. Bake about thirty-five minutes in a hot oven.
112
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BATTERS 113
Principles:
1. Flour which is a starchy substance, when mixed with a
liquid — ^milk in this case — in the right proportions, forms a
mixture which can be beaten, and is called a batter.
2. Adding the egg and butter makes the batter more tender,
so the egg and butter are shortening agents.
3. The liquid which is in the batter is turned to steam by
the great heat of the oven, and as the steam tries to escape, it
pushes the batter up, making it rise and become full of bubbles.
In this case the steam is called the leavening agent, because it
makes the pop-over light.
4. The heat of the oven hardens the batter and keeps it
from falling together after the steam has escaped.
5. This batter is so thin that it can be poured from the bowl
in which it was mixed into the hot gem pan; therefore it is a
pour batter.
6. When butter is used for greasing tins#it should be melted
so that the salt may settle.
Table manners:
Rule: One should not lean against the back of the chair, but
sit erect
The liability of dropping one^s food in carrying it from the plate
to the mouth is increased by leaning back while eating. Neither
should one lean on the elbows on the table, but sit easily erect.
Cleaning up:
1. Flour contains a tissue-building substance, called gluten,
which is very sticky when it comes in contact with a liquid.
If hot water is poured on the batter, it will cook it and make it
harder and more difficult to remove. Therefore, batter dishes
should always be soaked in cold or only lukewarm water.
2. Rinse off the egg beater as soon as it has been used, for if
the egg hardens on it, it is very hard to wash off.
What has been learned:
1. A batter is a mixture of a starchy, dry ingredient with
a liquid in such proportion that the mixture can be beaten.
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114
DOMESTIC SCIENCE
2. A pour batter is a batter thin enough to be poured.
3. Shortening agents, fats and eggs, make a batter tender.
4. Heat causes the moisture to expand into steam and makes
the batter light.
5. The ingredient which makes a batter light is a leavening
agent.
6. The heat of the oven hardens the walls of the bubbles
caused by the steam, and keeps the pop-overs from falling.
7. The tissue-building material in flour is called gluten.
8. Soak batter dishes in cold or luke warm water.
9. Butter which is to be used for greasing tins should be
melted.
Lesson XLI
Bread Griddle Cakes
Materials used:
Class Rul%
6 tb stale bread cnunbs
6 tb scalded milk
i tb butter
^ tp baking powder
4 egg
1 tb flour
^ tp salt
small piece beef suet or fat
pork✪ Bread Griddle Cakes
Utensils needed:
Omelet pan or griddle
small bowl
large bowl
measuring cup
Dover egg beater
Work to be done:
1. If the crumbs are not already prepared, prepare them as
directed in Lesson IX.
Home Rule
1| c stale bread crumbs
IJ c scalded milk
2 tb butter
4 tb baking powder
2 eggs
^ c flour
I tp salt
beef suet or fat pork
sieve
spoons
knife or pancake turner
fork
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BATTERS
115
Fig. 50. — Greasing the Griddle
2. Add milk and butter to the crumbs and let them soak till
the crumbs are soft.
3. Beat the egg.
4. Sift the flour, salt, and
baking powder together.
5. Add } egg to the softened
bread crumbs.
6. Add sifted dry ingredients
to crumbs.
7. Beat mixture well.
8. Piit omelet pan or griddle
over the fire.
9. Rub pan or griddle with
beef suet or fat pork on end of
fork covered with clean cheese
cloth.
10. When the pan is smoking hot, pour a little on it from
the tip of the stirring spoon.
11. When the batter is cooked on the edges and puffed full
of bubbles, turn it
with the case knife
or turner and cook
it on the other
side.
Page 45 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
10. Pour batter into the hot, buttered gem-pan.
11. Bake about thirty-five minutes in a hot oven.
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Principles:
1. Flour which is a starchy substance, when mixed with a liquid — ^milk in this case — in the right proportions, forms a mixture which can be beaten, and is called a batter.
2. Adding the egg and butter makes the batter more tender, so the egg and butter are shortening agents.
3. The liquid which is in the batter is turned to steam by the great heat of the oven, and as the steam tries to escape, it pushes the batter up, making it rise and become full of bubbles. In this case the steam is called the leavening agent, because it makes the pop-over light.
4. The heat of the oven hardens the batter and keeps it from falling together after the steam has escaped.
5. This batter is so thin that it can be poured from the bowl in which it was mixed into the hot gem pan; therefore it is a pour batter.
6. When butter is used for greasing tins it should be melted so that the salt may settle.
Table manners:
Rule: One should not lean against the back of the chair, but sit erect
The liability of dropping one's food in carrying it from the plate to the mouth is increased by leaning back while eating. Neither should one lean on the elbows on the table, but sit easily erect. Cleaning up:
1. Flour contains a tissue-building substance, called gluten, which is very sticky when it comes in contact with a liquid. If hot water is poured on the batter, it will cook it and make it harder and more difficult to remove. Therefore, batter dishes should always be soaked in cold or only lukewarm water.
2. Rinse off the egg beater as soon as it has been used, for if the egg hardens on it, it is very hard to wash off.
What has been learned:
1. A batter is a mixture of a starchy, dry ingredient with a liquid in such proportion that the mixture can be beaten.
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Google
2. A pour batter is a batter thin enough to be poured.
3. Shortening agents, fats and eggs, make a batter tender.
4. Heat causes the moisture to expand into steam and makes the batter light.
5. The ingredient which makes a batter light is a leavening agent.
6. The heat of the oven hardens the walls of the bubbles caused by the steam, and keeps the pop-overs from falling.
7. The tissue-building material in flour is called gluten.
8. Soak batter dishes in cold or luke warm water.
9. Butter which is to be used for greasing tins should be melted.
Lesson XLI
Bread Griddle Cakes Materials used:
Class Rule
6 tb stale bread crumbs
6 tb scalded milk
i tb butter
^ tp baking powder
4 egg
1 tb flour
^ tp salt
small piece beef suet or fat pork Utensils needed:
Omelet pan or griddle
small bowl
large bowl
measuring cup
Dover egg beater Work to be done:
1. If the crumbs are not already prepared, prepare them as directed in Lesson IX.
Home Rule 1| c stale bread crumbs IJ c scalded milk 2 tb butter 4 tb baking powder 2 eggs ^ c flour I tp salt beef suet or fat pork
sieve
spoons
knife or pancake turner
fork
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Fig. 50. — Greasing the Griddle
2. Add milk and butter to the crumbs and let them soak till the crumbs are soft.
3. Beat the egg.
4. Sift the flour, salt, and baking powder together.
5. Add } egg to the softened bread crumbs.
6. Add sifted dry ingredients to crumbs.
7. Beat mixture well.
8. Put omelet pan or griddle over the fire.
9. Rub pan or griddle with beef suet or fat pork on end of fork covered with clean cheese cloth.
10. When the pan is smoking hot, pour a little on it from the tip of the stirring spoon.
11. When the batter is cooked on the edges and puffed full
of bubbles, turn it with the case knife or turner and cook it on the other side.
Records on this page
Bread Griddle Cakes