6. Repeat Al, but fold each ^ of the sugar 45 times with the spatula.
What is the effect on the size of the cells and cell walls when the sugar
is sufficiently mixed? When it is over-mixed? When it is insufficiently mixed?
Can the flour be blended well if the sugar has not been sufficiently mixed?
What is the effect on the texture and tenderness of longer mixing?
II. The meringue method.
Follow the same procedure as for Al, but do not beat the egg whites quite
so stiff. The peaks should be soft and the tip end should round over readily.
It may be necessary to decrease or increase each of the following parts by
5 or more strokes, depending on the stiffness to which the egg white is beaten.
If desired ^4 of the sugar may be sifted with the flour. Follow directions
under AI,1 for folding the flour. Weigh out 38 grams of white for each part.
1. Add 54 of the sugar to be beaten in the egg white. Beat the sugar into
the egg whites using 10 turns of handle of rotary beater or 10 strokes of
whisk for each 34 of the sugar.
388
EGG COOKERY
2. Repeat 1 but use 15 turns of rotary beater handle or 15 strokes of whisk
for each ^ of the sugar.
3. Repeat 1 but use 20 turns of rotary beater handle or 20 strokes of whisk
for each 34 oi the sugar.
4. Repeat 1 but use 25 turns of rotary beater handle or 25 strokes of whisk
for each 34 oi the sugar.
5. Repeat 1 but use 30 turns of rotary beater handle or 30 strokes of whisk
for each ^4 oi the sugar.
6. Repeat 1 but use 35 turns of rotary beater handle or 35 strokes for
each ^ of the sugar.
Volume
Crumb
Character
of crust
Size of
cells
Size of
cell walls
Tender-
ness
Color
Moist-
ness
Flavor
Results and conclusions.
B. To determine the amount of mixing of flour to give the best angel cake.
Beat enough eggs at one time to make ^ of the full recipe. Add cream of
tartar and salt for 3^ the full recipe. Divide the beaten egg white into three
parts using 38 grams for each part. Use either the standard or meringue
method of adding the sugar, with number of strokes found best under A.
Divide the work so that each girl does the same manipulation on each cake.
1. After adding the sugar, add the flour. Fold in with 40 strokes. Follow
directions for folding flour under AI,1.
2. Repeat Bl, but use 10 strokes to mix each 1/5 of the flour and a total
of 60 strokes.
3. Repeat Bl, but use 15 strokes to mix each 1/5 of the flour and a total
of 80 strokes.
What is the effect on the grain, the volume, and the tenderness of the
cake when the flour is mixed too long? Can less than 35 strokes be used?
C. To determine the effect of beating the egg whites to different stages
of stiffness on the texture of the angel cake.
Beat enough egg whites at one time to prepare ^4 of the full recipe. Add
cream of tartar and salt for 3^ the full recipe. The first portion is to deter-
mine the effect of too little beating of the white so that the egg white can
be weighed with as little beating as desired. Weigh out 38 grams of the beaten
white and use the remainder for 2 and 3. Divide the work so that each girl
does the same operation on each cake.
1. Add 34 oi the sugar. Add each % of the sugar with the number of
strokes and method found best under A. Fold the flour with the number of
strokes found best under B.
Page 314
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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6. Repeat Al, but fold each ^ of the sugar 45 times with the spatula.
What is the effect on the size of the cells and cell walls when the sugar
is sufficiently mixed? When it is over-mixed? When it is insufficiently mixed?
Can the flour be blended well if the sugar has not been sufficiently mixed?
What is the effect on the texture and tenderness of longer mixing?
II. The meringue method.
Follow the same procedure as for Al, but do not beat the egg whites quite
so stiff. The peaks should be soft and the tip end should round over readily.
It may be necessary to decrease or increase each of the following parts by
5 or more strokes, depending on the stiffness to which the egg white is beaten.
If desired ^4 of the sugar may be sifted with the flour. Follow directions
under AI,1 for folding the flour. Weigh out 38 grams of white for each part.
1. Add 54 of the sugar to be beaten in the egg white. Beat the sugar into
the egg whites using 10 turns of handle of rotary beater or 10 strokes of
whisk for each 34 of the sugar.
388
EGG COOKERY
2. Repeat 1 but use 15 turns of rotary beater handle or 15 strokes of whisk
for each ^ of the sugar.
3. Repeat 1 but use 20 turns of rotary beater handle or 20 strokes of whisk
for each 34 oi the sugar.
4. Repeat 1 but use 25 turns of rotary beater handle or 25 strokes of whisk
for each 34 oi the sugar.
5. Repeat 1 but use 30 turns of rotary beater handle or 30 strokes of whisk
for each ^4 oi the sugar.
6. Repeat 1 but use 35 turns of rotary beater handle or 35 strokes for
each ^ of the sugar.
Volume
Crumb
Character
of crust
Size of
cells
Size of
cell walls
Tender-
ness
Color
Moist-
ness
Flavor
Results and conclusions.
B. To determine the amount of mixing of flour to give the best angel cake.
Beat enough eggs at one time to make ^ of the full recipe. Add cream of
tartar and salt for 3^ the full recipe. Divide the beaten egg white into three
parts using 38 grams for each part. Use either the standard or meringue
method of adding the sugar, with number of strokes found best under A.
Divide the work so that each girl does the same manipulation on each cake.
1. After adding the sugar, add the flour. Fold in with 40 strokes. Follow
directions for folding flour under AI,1.
2. Repeat Bl, but use 10 strokes to mix each 1/5 of the flour and a total
of 60 strokes.
3. Repeat Bl, but use 15 strokes to mix each 1/5 of the flour and a total
of 80 strokes.
What is the effect on the grain, the volume, and the tenderness of the
cake when the flour is mixed too long? Can less than 35 strokes be used?
C. To determine the effect of beating the egg whites to different stages
of stiffness on the texture of the angel cake.
Beat enough egg whites at one time to prepare ^4 of the full recipe. Add
cream of tartar and salt for 3^ the full recipe. The first portion is to deter-
mine the effect of too little beating of the white so that the egg white can
be weighed with as little beating as desired. Weigh out 38 grams of the beaten
white and use the remainder for 2 and 3. Divide the work so that each girl
does the same operation on each cake.
1. Add 34 oi the sugar. Add each % of the sugar with the number of
strokes and method found best under A. Fold the flour with the number of
strokes found best under B.