Domestic science (1914 text-book)

Sour milk contains an acid; when soda comes in contact with this acid, a gas is formed. In trying to escape, the gas makes the batter light, just as did the gas formed by the coming in contact of baking powder and moisture. Therefore, soda with sour milk is also a leavening agent. Serving: Serve the cakes hot. Place the syrup in a small pitcher and serve hot. Griddle cakes are a breakfast dish, although some also serve them for supper in cold weather. Cleaning up: 1. Scald all dishes which have had sour milk in them. 2. Wash all dishes as before directed. What has been learned: 1. Sour milk contains an acid. 2. Soda is a leavening agent. Supplementary Recipes Wheat Griddle Cakes Materials used: Class Rule Home Rule i c sweet milk . i tb butter J c sweet milk i tp salt 1 egg (for 3 girls) -fg tp salt 1 egg, separated 1 c flour separated J c flour 1 tp butter, melted Digitized by Google Work to be done: Put yolk of egg, salt, and i c milk in a bowl, add i c of flour and stir till smooth, beating if necessary. Add milk and flour alternately till both are all used. Beat in the butter and lastly fold in the beaten white of the egg. Whole Wheat or Graham Flour Griddle Cakes Make same as wheat griddle cakes, except use one teaspoonful of sugar to each cup of flour. • Corn Griddle Cakes Class Rule i c milk i tp baking powder i tp sugar i tp salt 1 tp egg (well beaten) i c com meal i c boiling water } tb flour Work to be done: Pour the boiling water on the commeal and other dry ingredients, except the baking powder and flour, stir and let cool, then stir in the egg, and add milk, flour, and baking powder. Lesson XLm Graham Muffins Materials used: Class Rule I c Graham flour | egg i tb butter J tp baking powder Home Rule 1 c Graham flour 1 egg 1 c white flour i c sugar 1 tp salt 1 c milk 1 tb melted butter 4 tp baking powder i c white flour ^ tb sugar 1 tp salt 2 tb milk Utensils needed: 2 bowls tablespoon flour sifter teaspoon case knife measuring cup Work to be done: 1. Put the oven over the fire to heat. 2. Sift the white flour. Measure it. 3. Measure the sugar, salt, and baking powder, and sift together with white flour. Dover egg beater gem pan Digitized by Google 4. Measure the Graham flour and add to the other dry ingredients. 5. Add the milk, beating thoroughly to make a smooth batter. 6. Beat the egg in a bowl. 7. Add the egg to the batter. 8. Melt the butter and add to the mixture. 9. Beat thoroughly. 10. Heat and butter gem pan. 11. Turn the mixture into the gem pan. 12. Bake in a moderate oven about twenty-five minutes. Principles: Graham flour, though very nutritious, is too sticky to be used alone, hence it is combined with white flour. It is coarse because it has more of the outer layers of the wheat kernel. Because this coarseness gives Graham its pecuUar value as a food, the flour should not be sifted, as this would remove all of the coarser particles. The general proportion of a muffin batter is one part liquid to 1| parts flour. This makes a batter of such thickness that when poured from the spoon, it breaks. Such a batter is known as a drop batter. Serving: As soon as done, remove to a plate or fancy dish on which a folded or fringed napkin is placed. Muffins are properly served at breakfast or at luncheon. When eaten they are broken apart and buttered. Table manners: Rule : Never leave the table without asking to he excused. This rule appUes not only when guests are present, but in the privacy of one's family. This habit of showing courtesy at all times to one's intimates as well as to strangers is a mark of good breeding. Cleaning up: 1. Put the gem pans to soak in cold water. Digitized by Google