Domestic science, principles and application

Mixtures containing eggs do not require as hot an oven since albumin is coagulated at a moderate temperature. Kinds of Baking Powder.— Baking powders are classed according to the acid used; as (1) cream of tartar, (2) tartaric acid, (3) phosphate, and (4) alum, baking powders. Fig. 12. Muffins. The first three named are regarded as more healthful than alum powders, since they leave no harmful residues in the bread, which is the objection to baking powders containing alum. The proportion of baking powder to use with flour is 2 teaspoons baking pow^der to 1 cup of flour. If eggs are used in a mixture, use less baking powder. Why? 1. Muffins (plain egg) 2 c. flour ^2 tsp. salt 3 tsp. baking powder 1 egg 4 tbsp. sugar 4 tbsp. melted butter % c. milk QUICK BREADS— BAKING POWDER 11.- Method. — Mix and sift the dry ingredients, separate the egg, beat the yolk slightly and the white to a stiff froth. Add the milk, beaten yolk, and melted butter to the dry ingredients. Fold in the stifidy-beaten whites. Bake in buttered muffin pans 25 minutes. (Basis for 2 girls, }4 rule.) 2. Blueberry Muffins Add to the preceding plain-egg recipe: — 1 c. blueberries 3-3 c. sugar Method. — Mix the same as the plain-egg muffins. For blueberry muffins use a little less milk. (Basis for 2 girls, J^ rule.) 3. Rice Muffins 234 c. flour 1 c. milk % c. hot cooked rice 1 egg 5 tsp. baking powder 2 tbsp. melted butter 3 tbsp. sugar 3^ tsp. salt Method. — Mix and sift the dry ingredients; add }/2 the milk and the well-beaten egg. Mix the remainder of the milk with the rice and add to the first mixture, beating thoroughly. Then add the melted butter and bake in buttered muffin tins. (Basis for 2 girls, 34 ride.) 4. Invalid Muffins 1 c. flour 3^ c. milk 1 tsp. baking powder 2 eggs (whites) }/2 tsp. salt 2 tbsp. melted butter Method. — Mix and sift the dry ingredients, add the milk gradually, the eggs well beaten, and lastly the melted butter. Bake in a moderate oven in buttered gem pans. After baking, let stand in the oven, with door open, until the crust is dry and crisp. Serve hot or cold. 5. Date Muffins }/i c. butter ^ c. milk }4: c. sugar 2 c. flour }4: tsp. salt K lb. dates 1 egg 4 tsp. baking powder Method. — Cream the butter, add the sugar gradually and the dates chopped fine. Cream all together, add the beaten egg, then half of the milk, and half of the flour. Beat thoroughly. Add the remainder of the milk and the flour, beating hard. Sift the baking powder over the top and carefully fold it into the mixture. Bake in hot greased muffin pans for 20 minutes. QUICK BREADS— THICK BATTERS Review leavening agents (Lesson 14). CORN Source. — Corn is a native of America, and ranks first in importance of all crops raised in this country. Kinds. — There are three kinds of corn of interest in cookery: (1) dent (field) corn, (2) sweet corn, and (3) pop corn. Dent corn is large and coarse and is used for making cornmeal, cornstarch, corn sirup, and hominy. Name other uses. Sweet corn is finer grained and contains sugar. It is used as a table vegetable and is served both on the ear and off the ear. The Golden Bantam variety of sweet corn has very yellow ears, and is sweeter and more tender than any other variety.