Domestic science, principles and application

The proportions vary to some extent according to the flour used. Materials for Quick Breads. — The liquids used are milk, water, or molasses. Eggs are regarded as so much liquid. The fats used are butter, lard, suet, or beef drippings. This fat is spoken of as shortening, as it makes the mixtures more tender. The flour used is wheat flour or meal (corn, rye, or graham). Leavening Agents. — Flour mixtures when baked would be very hard and indigestible If no leavening agent were (108) QUICK BREADS— THIN BATTERS 109 used. Air, steam, and carbon dioxide gas are the agents used for this purpose. Air is introduced into flour mixtures (1) by adding eggs and then beating the mixture, or (2) by beating the eggs first and adding to the mixture. Can you name a case where air was used to make a mixture Hght? Steam. — The liquid in a heated mixture is converted into steam and is expanded many times. This puffs up the mixture. The heat of the oven hardens the mixture and holds the steam in. Mixtures without flour fall when cool, as steam changes back to water when cold. Carbon dioxide gas is produced in mixtures to lighten them, by the addition of — 1. Soda and an acid (cream of tartar, sour milk, or molasses). Soda and cream of tartar make baking powder. 2. Yeast, as in bread making. Directions for Mixing Quick Breads. — 1. Sift and mix the dry materials. 2. Add the wet materials to the dry. 3. Beat eggs separately and add to the mixture, and beat thoroughly. 4. Rub or cut shortening in cold; or melt and add to the mixture. 5. Use a large mixing spoon. 6. Mix quickly and put into the oven to bake quickly. Baking. — Quick breads should be baked as soon as mixed, in order to hold all the leavening material (air, steam, and gas) in the mixture. This is especially necessary w^ith thin batters, also those raised by air or those raised by soda and liquid acids (sour milk and molasses). The gas in the latter case is produced more readily in the presence of moisture. Temperature of Oven. — Different mixtures require different temperatures, and most recipes designate the temperature of the oven. In order to ascertain the temperature, some simple tests similar to the following are used: — 1. A moderate oven turns a piece of white paper golden brown in 5 minutes. 2. A hot oven turns a piece of white paper dark brown in 5 minutes. Pans. — Grease pans thoroughly. Use a small brush or a piece of paper for greasing. The time for baking is divided into quarters, as follows: — 1. Mixture rises. 2. Mixture continues to rise, and browns slightly. 3. Mixture finishes rising and browns all over. 4. Mixture finishes baking and shrinks from the pan. Time Guide for Baking Quick Breads (with gas). — Pop-overs 30 min. Biscuits (baking powder) 10 to 20 min. Corn bread (thin) 15 to 20 min. Corn bread (thick) 30 to 40 min. Muffins (baking powder) 20 to 25 min. Gingerbread 30 to 45 min. 1. Pop-overs (thin batter) 1 c. flour 3^ tsp. salt 1 c. milk 2 eggs Method. — Put the flour in a bowl, make a well in the center, and drop in the salt. Add the milk gradually, and stir well. When smooth add the unbeaten eggs and beat hard until light. Bake in buttered muffin pans in a hot oven 30 minutes. Serve hot. (Makes 8 pop-overs.) {Basis for 2 girls, yi rule.) QUICK BREADS— THIN BATTERS 111