For griddle cakes, an iron griddle is preferable unless no grease is desired; aluminum and soapstone griddles need no greasing. For greasing a griddle, pork fat or beef suet is preferable, as they do not bum readily or soak into the cakes. When a cake is put on the griddle, if large bubbles begin to rise at once to the upper side of the cake, the griddle is too hot; Digitized by Google CAKES 135 if the upper side of the cake begins to stiflFen before the under side is browned, the griddle is not hot enough. Leavening of batters : In making omelet, what is done to make it pufify and light? How are the yolks and water added to the whites? What leavening agent is used in making omelet? When water is heated it will expand, or spread out, into several times its volume, forming steam. Use is made of this in the leavening of batter for certain things. What made the pop-over light? What, then, was the leavening agent used for pop-overs? What leavening agent was used in the bread griddle cakes? What other substance is used to form a gas which acts as a leavening agent? What is always used as a leavening agent when sour milk is used? Why? What are four leavening agents that have been used in the lessons so far? Materials for cakes: For cakes only the very best of materials should be used; the best flour, fresh eggs, fresh butter, fresh fruits and good flavoring. Pastry flour, which contains more starch than bread flour, is best suited for cake making; when bread flour is used instead of pastry flour, the amount of flour should be diminished 2 tb for each cup. All spices should be sifted with the flour; coarse granulated sugar makes a coarse grained cake; powdered sugar makes dry, solid cake; hence fine granulated sugar is better suited for cake making. Baking of cake: When cake is put into the oven, if it rises too fast or contains too much flour, it will crack. Cake which has too much baking powder in it, or is not beaten enough, or is baked in too hot an oven, is coarse in texture. There are four periods for the baking of cake: 1. Cake rises. 2. Small bubbles appear and cake browns in spots. 3. Cake browns all over. Digitized by Google 136 DOMESTIC SCIENCE 4. Cake shrinks from sides of the pan and settles. If a cake is to be moved, this should be done in the first or early part of the second period. After a cake has risen enough, but before the cell walls have been cooked enough to make them solid, a slight jar will break down the cell walls and make the cake fall. This is because there is no more gas to make more cells, or bubbles. Shortening: What is shortening? What is its use in batter? The sub- stances which are supposed to have the greatest shortening property are lard and cottolene. They are less expensive than butter, but have not so good a flavor. Butter is expensive, but its good flavor makes it very desirable. Because butter is not pure fat, but contains water and some milk, very often recipes calling for butter to be used as the shortening also call for a little soda. The milk that is in the butter is sour, and so contains acid; the soda will overcome the acid of the milk. Sometimes butter becomes slightly rancid; in which case it may be made usable for some purposes by heating it with water, then chilling it and removing the cake of fat which is formed. If further treatment is necessary, the fat may be heated with charcoal. Meat drippings may be treated in the same way. Shortenings with strong flavors may be used in spice-cakes, fruit cakes, and molasses cakes, where their flavor will not be noticeable. Flavoring used in cakes:

AI-modernized reading of the original text

For griddle cakes, an iron griddle is preferable unless no grease is desired; aluminum and soapstone griddles need no greasing. For greasing a griddle, pork fat or beef suet is preferable, as they do not bum readily or soak into the cakes. When a cake is put on the griddle, if large bubbles begin to rise at once to the upper side of the cake, the griddle is too hot; Digitized by Google if the upper side of the cake begins to stiffen before the under side is browned, the griddle is not hot enough. Leavening of batters : In making omelet, what is done to make it pufify and light? How are the yolks and water added to the whites? What leavening agent is used in making omelet? When water is heated it will expand, or spread out, into several times its volume, forming steam. Use is made of this in the leavening of batter for certain things. What made the pop-over light? What, then, was the leavening agent used for pop-overs? What leavening agent was used in the bread griddle cakes? What other substance is used to form a gas which acts as a leavening agent? What is always used as a leavening agent when sour milk is used? Why? What are four leavening agents that have been used in the lessons so far? Materials for cakes: For cakes only the very best of materials should be used; the best flour, fresh eggs, fresh butter, fresh fruits and good flavoring. Pastry flour, which contains more starch than bread flour, is best suited for cake making; when bread flour is used instead of pastry flour, the amount of flour should be diminished 2 tb for each cup. All spices should be sifted with the flour; coarse granulated sugar makes a coarse grained cake; powdered sugar makes dry, solid cake; hence fine granulated sugar is better suited for cake making. Baking of cake: When cake is put into the oven, if it rises too fast or contains too much flour, it will crack. Cake which has too much baking powder in it, or is not beaten enough, or is baked in too hot an oven, is coarse in texture. There are four periods for the baking of cake: 1. Cake rises. 2. Small bubbles appear and cake browns in spots. 3. Cake browns all over. Digitized by Google 4. Cake shrinks from sides of the pan and settles. If a cake is to be moved, this should be done in the first or early part of the second period. After a cake has risen enough, but before the cell walls have been cooked enough to make them solid, a slight jar will break down the cell walls and make the cake fall. This is because there is no more gas to make more cells, or bubbles. Shortening: What is shortening? What is its use in batter? The substances which are supposed to have the greatest shortening property are lard and cottolene. They are less expensive than butter, but have not so good a flavor. Butter is expensive, but its good flavor makes it very desirable. Because butter is not pure fat, but contains water and some milk, very often recipes calling for butter to be used as the shortening also call for a little soda. The milk that is in the butter is sour, and so contains acid; the soda will overcome the acid of the milk. Sometimes butter becomes slightly rancid; in which case it may be made usable for some purposes by heating it with water, then chilling it and removing the cake of fat which is formed. If further treatment is necessary, the fat may be heated with charcoal. Meat drippings may be treated in the same way. Shortenings with strong flavors may be used in spice-cakes, fruit cakes, and molasses cakes, where their flavor will not be noticeable. Flavoring used in cakes:

Domestic science (1914 text-book)