Crumb: Glossy and moist, not gummy when pressed, or dry and crumbly Color: Inside of loaf creamy white, not snowy white Total BAKING POWDER BISCUIT Shape evenly risen to about twice original height. General appearance: not conical or sunken; surface not too rough or too smooth and shiny, no large cracks or holes; color a nice, uniform brown, not speckled or floury Baking: Crust golden brown, not too thick or thin; inside light Lightness: Inside light and white, well baked Texture: Inside moist but not waxy, crumbly, or doughy .... Flavor: That of well-cooked wheat cereal 10 10 5 100 Total PASTRY Baking: Brown top and bottom Texture: Brittle, flaky Flavor: Not greasy; pleasant taste Total DOUGHNUTS Well rounded; baked a good brown; comparatively General appearance: smooth Lightness: Light; elastic to the touch Texture: Holes of aeration fine and numerous Flavor: Not too spicy, or oily, or sweet . Total WHITE COOKIES Slightly rounded over top and sides; no flour on General appearance: surface; edges smooth and unbroken Texture: Holes of aeration small and uniform in size; delicate, seeming to melt in the mouth; thinner and more brittle than butter cake, but not as brittle as a wafer 100 35 40 25 100 15 25 25 35 100 Total 100 General appearance Lightness Texture Tenderness Baking Moisture Flavor Totals . . . *Arranged from M CAKE Chocolate Sponge Cake (loaf, Fruit Cake unfrosted) Cake 10 10 ... . 10 30 30 35 25 . 25 10 15 10 20 20 5 25 10 10 . . . . 100 .. . 100 nnesota Extension Bui. No. 19. 100 INDEX Abbreviations, 21. Accounts, household, 319. Acids, as preservatives, 192. vegetable, 203. Air. 15. as leav^ening- agent, 109. Albumen, 19, 75, 77, 144. Ammonia, 7. Antiseptics, 5. Apples — Apple Pie, 232. Apple Tapioca, 277. Baked Apples, 69. Dumpling, 129. Dutch Apple Cake, 129. food value, 308. Jelly, 207, 208, 209. Sauce, 70. Asparagus, Canned, 200. Asphyxia, 329. Bacon and Liver, 172 Bacteria, 4, 189. Bag, for uniform, 2. Baking — apples, 69. beans, 50. bread, 137, 139. cake, 264. custard, 89. defined, 38. eggs, 80. fish, 246. fruits, 69. ham, 174. macaroni, 60. objects of, 141. quick breads, 109. Baking powder, 113. action of, 113. composition, 11^. experiments with, 113. kinds, 114. Baking Powder Biscuits, 125, 127. Apple DumpHngs, 129. Dutch Apple Cake, 129. Peach Short Cake, 127. Bananas — Banana Pie, 237. food value, 308. Bavarian Cream, 296. Beans, Baked, 50. food value, 308. String Beans, canned, 200. Batters, 108. drop batters, 218. thin batters, 108. Beating, 81. Beef, 151, 157, 159. appearance, 151. Beef Extract, 325. Beef Juice, 325. Beef Tea, 326. Broiled Steak, 153. composition, 307. cuts, 151. Dried Beef, 156. Meat Loaf, 163. Panbroiled Steak, 157. Raw Beef Sandwich, 285. Roast Beef, 154. Roast Beef Gravy, 155. Stew, 159. what to serve with, 157. Beets, Boiled, 49. Canned, 200. Berry Pie, 232. Berry Sauce, 279. Beverages, 101. Cocoa, 106. Chocolate, 106. Coffee, 105. Lemonade, 107. Tea, 104. INDEX Biscuit, Baking Powder, 125, 127. Emergency, 125. Bleeding from the nose, 327.

AI-modernized reading of the original text

Crumb: Glossy and moist, not gummy when pressed, or dry and crumbly Color: Inside of loaf creamy white, not snowy white Total BAKING POWDER BISCUIT Shape evenly risen to about twice original height. General appearance: not conical or sunken; surface not too rough or too smooth and shiny, no large cracks or holes; color a nice, uniform brown, not speckled or floury Baking: Crust golden brown, not too thick or thin; inside light Lightness: Inside light and white, well baked Texture: Inside moist but not waxy, crumbly, or doughy .... Flavor: That of well-cooked wheat cereal Total Baking: Brown top and bottom Texture: Brittle, flaky Flavor: Not greasy; pleasant taste Total DOUGHNUTS Well rounded; baked a good brown; comparatively General appearance: smooth Lightness: Light; elastic to the touch Texture: Holes of aeration fine and numerous Flavor: Not too spicy, or oily, or sweet . Total WHITE COOKIES Slightly rounded over top and sides; no flour on General appearance: surface; edges smooth and unbroken Texture: Holes of aeration small and uniform in size; delicate, seeming to melt in the mouth; thinner and more brittle than butter cake, but not as brittle as a wafer Total General appearance Lightness Texture Tenderness Baking Moisture Flavor Totals . . . *Arranged from M CAKE Chocolate Sponge Cake (loaf, Fruit Cake unfrosted) Cake 10 ... . 10 . 25 . . . . 100 .. . 100 nnesota Extension Bui. No. 19. Abbreviations, 21. Accounts, household, 319. Acids, as preservatives, 192. vegetable, 203. Air. 15. as leav^ening- agent, 109. Albumen, 19, 75, 77, 144. Ammonia, 7. Antiseptics, 5. Apples — Apple Pie, 232. Apple Tapioca, 277. Baked Apples, 69. Dumpling, 129. Dutch Apple Cake, 129. food value, 308. Jelly, 207, 208, 209. Sauce, 70. Asparagus, Canned, 200. Asphyxia, 329. Bacon and Liver, 172 Bacteria, 4, 189. Bag, for uniform, 2. Baking — apples, 69. beans, 50. bread, 137, 139. cake, 264. custard, 89. defined, 38. eggs, 80. fish, 246. fruits, 69. ham, 174. macaroni, 60. objects of, 141. quick breads, 109. Baking powder, 113. action of, 113. composition, 11^. experiments with, 113. kinds, 114. Baking Powder Biscuits, 125, 127. Apple DumpHngs, 129. Dutch Apple Cake, 129. Peach Short Cake, 127. Bananas — Banana Pie, 237. food value, 308. Bavarian Cream, 296. Beans, Baked, 50. food value, 308. String Beans, canned, 200. Batters, 108. drop batters, 218. thin batters, 108. Beating, 81. Beef, 151, 157, 159. appearance, 151. Beef Extract, 325. Beef Juice, 325. Beef Tea, 326. Broiled Steak, 153. composition, 307. cuts, 151. Dried Beef, 156. Meat Loaf, 163. Panbroiled Steak, 157. Raw Beef Sandwich, 285. Roast Beef, 154. Roast Beef Gravy, 155. Stew, 159. what to serve with, 157. Beets, Boiled, 49. Canned, 200. Berry Pie, 232. Berry Sauce, 279. Beverages, 101. Cocoa, 106. Chocolate, 106. Coffee, 105. Lemonade, 107. Tea, 104. Biscuit, Baking Powder, 125, 127. Emergency, 125. Bleeding from the nose, 327.

Domestic science, principles and application