of Chicago Press (1928).
Hart, R. W. Leavening Agents. Chemical Publishing Co. (1914).
James, L. R. A Comparison of Some Methods of Mixing upon the Flavor,
Tenderness, and Texture of Plain Cake. Unpublished Thesis (M.S.). Iowa
State College (1930).
Jenkins, C. L. A Comparison of a Hydrogenated Fat and Butters Churned from
Creams of Varying Acidity upon the Volume, Texture, and Flavor of Plain
Cake. Unpublished Thesis (M.S.). Iowa State College (1931).
Jensen, H. R. Cacao Tannin and Its Determination. Analyst 53: 365 (1928).
Logue, P., and Ranker, I. T. Leavening Agents for Self Rising Flour. Cereal
Chem. 3: 335 (1926).
Martin, E. L. Plain Cake. V. The Creaming Qualities of Lards and Other
Fats and New Ways of Mixing Them in Plain Cake. Unpublished Thesis
(M.S.). Iowa State College (1933).
McLean, B. B. Plain Cake. VI. The Determination of the Optimum Quantity
of Three Types of Baking Powders. Unpublished Thesis (M.S.). Iowa
State College (1933).
Miller, E. W., and Allen, B. Problems in Cake Baking. J. Home Econ. 10: 544
(1918).
Minard, L. C, Plain Cake. IX. The Effect of Grainy and Smooth Lard on
Fat Distribution as Determined by Microscopical Examination. Unpublished
Thesis (M.S.). Iowa State College (1935).
Minton, P. E. Sugar. American Bakers Association. Cake and Retail Bulletin.
CR-4, April (1929).
Montgomery, E. Method for Mixing White Cake in Experiment 86,5. Personal
Communication.
Myers, E. Plain Cake. X. Effect of Two Temperatures of Ingredients at Time
of Combining on Fat Distribution as Determined by Microscopical Examina-
tion. Unpublished Thesis (M.S.). Iowa State College (1936).
Noble, I. T., and Halliday, E. G. A Quantitative Measurement of the Carbon
Dioxide Evolved in and Lost from Simplified Muffin Batters. Cereal Chem.
8: 165 (1931).
Olsen, A. M. The Effect of Extent of Mixing the Ingredients on the Staling of
Plain Cake. Unpublished Thesis (M.S.). Iowa State College (1931).
Patterson, P. M. The Cake Flour Laboratory. Cereal Chem. 1: 159 (1924).
Peet, L. J., and Lowe, B. Starting Baked Products in Cold Versus Preheated Ovens.
Research Bull. Agri. Expt. Sta. Iowa State College (1937).
POPOVERS
519
Peterson, M. W. Baking Flour Mixtures at High Altitudes. Bull. 365. Colo.
Expt. Sta., Fort Collins, Colo. (1930).
Piatt, W. Staling of Bread. Cereal Chem. 7: 1 (1930).
Schaal, A. A. The Cocoa-Chocolate Cake Series. Proceedings, Am. Soc. Bakery
Engineers, March, pp. 161-171 (1935).
Smith, F. C, and Bailey, C. H. The Effect of Chemical Leavening Agents on the
Properties of Bread. J. Am. Assoc, of Cereal Chemists 8: 183 (1923).
Stone, A. M. Plain Cake. VII. The Determination of the Optimum Baking
Temperature for Three Types of Baking Powders. Unpublished Thesis
(M.S.). Iowa State College (1934).
Swanson, C. O. The Theory of Colloidal Behavior in Dough. Cereal Chem.
2: 265 (1925).
The Procter and Gamble Co. The Bakery Research Department. Better Cakes.
Crisco Bakery Service Series. Number 6 (1930).
The Procter and Gamble Co. U. S. Patent 1,965,142. Chem. Abs. 28: 5551
Page 412
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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of Chicago Press (1928).
Hart, R. W. Leavening Agents. Chemical Publishing Co. (1914).
James, L. R. A Comparison of Some Methods of Mixing upon the Flavor,
Tenderness, and Texture of Plain Cake. Unpublished Thesis (M.S.). Iowa
State College (1930).
Jenkins, C. L. A Comparison of a Hydrogenated Fat and Butters Churned from
Creams of Varying Acidity upon the Volume, Texture, and Flavor of Plain
Cake. Unpublished Thesis (M.S.). Iowa State College (1931).
Jensen, H. R. Cacao Tannin and Its Determination. Analyst 53: 365 (1928).
Logue, P., and Ranker, I. T. Leavening Agents for Self Rising Flour. Cereal
Chem. 3: 335 (1926).
Martin, E. L. Plain Cake. V. The Creaming Qualities of Lards and Other
Fats and New Ways of Mixing Them in Plain Cake. Unpublished Thesis
(M.S.). Iowa State College (1933).
McLean, B. B. Plain Cake. VI. The Determination of the Optimum Quantity
of Three Types of Baking Powders. Unpublished Thesis (M.S.). Iowa
State College (1933).
Miller, E. W., and Allen, B. Problems in Cake Baking. J. Home Econ. 10: 544
(1918).
Minard, L. C, Plain Cake. IX. The Effect of Grainy and Smooth Lard on
Fat Distribution as Determined by Microscopical Examination. Unpublished
Thesis (M.S.). Iowa State College (1935).
Minton, P. E. Sugar. American Bakers Association. Cake and Retail Bulletin.
CR-4, April (1929).
Montgomery, E. Method for Mixing White Cake in Experiment 86,5. Personal
Communication.
Myers, E. Plain Cake. X. Effect of Two Temperatures of Ingredients at Time
of Combining on Fat Distribution as Determined by Microscopical Examina-
tion. Unpublished Thesis (M.S.). Iowa State College (1936).
Noble, I. T., and Halliday, E. G. A Quantitative Measurement of the Carbon
Dioxide Evolved in and Lost from Simplified Muffin Batters. Cereal Chem.
8: 165 (1931).
Olsen, A. M. The Effect of Extent of Mixing the Ingredients on the Staling of
Plain Cake. Unpublished Thesis (M.S.). Iowa State College (1931).
Patterson, P. M. The Cake Flour Laboratory. Cereal Chem. 1: 159 (1924).
Peet, L. J., and Lowe, B. Starting Baked Products in Cold Versus Preheated Ovens.
Research Bull. Agri. Expt. Sta. Iowa State College (1937).
POPOVERS
519
Peterson, M. W. Baking Flour Mixtures at High Altitudes. Bull. 365. Colo.
Expt. Sta., Fort Collins, Colo. (1930).
Piatt, W. Staling of Bread. Cereal Chem. 7: 1 (1930).
Schaal, A. A. The Cocoa-Chocolate Cake Series. Proceedings, Am. Soc. Bakery
Engineers, March, pp. 161-171 (1935).
Smith, F. C, and Bailey, C. H. The Effect of Chemical Leavening Agents on the
Properties of Bread. J. Am. Assoc, of Cereal Chemists 8: 183 (1923).
Stone, A. M. Plain Cake. VII. The Determination of the Optimum Baking
Temperature for Three Types of Baking Powders. Unpublished Thesis
(M.S.). Iowa State College (1934).
Swanson, C. O. The Theory of Colloidal Behavior in Dough. Cereal Chem.
2: 265 (1925).
The Procter and Gamble Co. The Bakery Research Department. Better Cakes.
Crisco Bakery Service Series. Number 6 (1930).
The Procter and Gamble Co. U. S. Patent 1,965,142. Chem. Abs. 28: 5551