Domestic science (1914 text-book)

(Never turn a cake twice, or it will become heavy.) 12. Place the cake on a warm plate, rub away any batter that remains, and grease the pan again, being sure to grease the whole surface. Fig. 51. — Turning the Cake Digitized by Google 13. Beat the batter well and put more in the pan to cook, continuing until all the batter is cooked. Principles: 1. A pour batter can be cooked by applying heat to one side at a time, as in sautéing. 2. Sauteeing on a greased surface keeps the batter from sticking and changes the flavor of the cake. It also adds somewhat to the food value, as the fat is a heat and energy-giving food. 3. The bread crumbs are used in place of part of the flour of simple griddle cakes. 4. Baking powder is made up of two dry substances which have the property of giving off a gas when moistened. When the moistened bread crumbs come in contact with the baking powder, the gas formed tries to escape through the batter and thus makes bubbles, just as escaping steam does, and that makes the batter light. Thus baking powder is the leavening agent of this kind of griddle cakes. Serving: Griddle cakes should be served for breakfast. Butter, butter and sugar, or butter and syrup are usually served with them. Griddle cakes are best served hot from the griddle. If this is not practicable, they may be placed on a warm plate and a cover which has a hole in the top so that the steam may escape placed over them so they will not become soggy. A very delicious dressing for griddle cakes is made by buttering in the kitchen, while very hot, sprinkling powdered maple sugar on top, and serving at once. If griddle cakes are as light as they should be, they may be cut with the side of the fork and eaten with the fork. Fig. 52.— Cakes Served Digitized by Google Table manners: Rule : Never leave a spoon standing in a cup. After using to stir the sugar or to sip, remove from the cup and place in the saucer. If no saucer is used, lay the spoon on the side of the plate. Serving guests: Chairs should be placed at the table so that the front edge of each chair touches or is just below the edge of the table cloth. The chair should not be moved nearer the table after one is seated. Cleaning up: Because the omelet pan is very greasy, it must be washed in hot soapy water. All dishes must be carefully rinsed in hot water. What has been learned: 1. To use the pour batter in making griddle cakes. 2. To use bread crumbs in place of part of the flour. 3. To cook a pour batter on a very hot greased surface. 4. That baking powder is a leavening agent. 5. That griddle cakes should be served while hot. lesson XLn Sour Milk Griddle Cakes (with Lemon Syrup) Materials used: Class Rule Home Rule \ c flour 1 tp soda \ c sour milk 2 tb sugar 2 tp water I tp butter Utensils needed Sauce pan omelet pan large bowl 1 tb egg 2 c flour ^ tp salt 1 tp soda 2 c sour milk Lemon Syrup a few drops of 1 c sugar lemon juice \ c water 1 tp butter 1 egg I tp salt 1 tb lemon juice small bowl sieve measuring cup knife spoons Dover egg beater Digitized by Google Work to be done: 1. Sift the flour, then measure and sift all the dry ingredients together. 2. Beat the egg. 3. Add the egg and milk to the dry mixture, stirring constantly to make a smooth batter. 4. Put the sugar and water for the syrup into the saucepan and boil five minutes. 5. Remove the saucepan from the fire and stir in the lemon juice and the butter. 6. Prepare omelet pan as in Lesson XLI. 7. Cook cakes as in Lesson XLI. Principles: