Prepare }i of the recipe. Use time of baking found best under A for a guide.
Will the thin batters under 1 and 2 require a longer time than the thick ones?
Apply results with popovers and cream puffs.
1. Use 1 cup of flour and omit the baking powder.
2. Repeat 1, but add 4 grams of baking powder.
3. Repeat 1, but increase the flour to ly^ cups (150 grams).
4. Repeat 3, but add 4 grams of baking powder.
5. Repeat 1, but increase the flour to 1>^ cups (168 grams), and add 1
teaspoon of baking powder (4 grams).
6. Repeat 5, but increase the baking powder to 6 grams.
7. Repeat 6, but increase the fat to ^ cup (50 grams).
8. Repeat 7, but add 2 tablespoons of sugar (25 grams).
9. Repeat 8, but increase the eggs to three.
10. Repeat 9, but increase the flour to 1^ cups and the baking powder to
8 grams.
11. Use the following: milk 1 cup, fat or oil 3^ cup, sugar 2 tablespoons,
eggs 3, flour 2 cups, salt 1 teaspoon, and baking powder 8 grams.
12. Repeat 11, but increase the baking powder to 12 grams.
13. Repeat 12, but increase the sugar to ^ cup (100 grams). If brown
sugar is used, bake at a little lower temperature than for plain waffles.
Determine the time of baking to secure a crisp waffle, suitable for serving
as short cake.
14. Repeat 13, but reduce the flour to 1% cups, add % cup of cocoa (28
grams), and bake with waffle iron slightly cooler than for plain waffles.
C. Kind and amount of baking powder.
1. Use the proportion of flour found best for a plain wafl^e under B. Use 4
grams of a tartrate baking powder. Standardize the time of baking the waffles
under C.
2. Repeat CI, using a phosphate baking powder.
3. Repeat CI, using sulfate-phosphate powder.
4. Determine the most desirable quantity of each baking powder to use with
the proportion of flour preferred.
D. Extent of mixing.
1. Prepare ^ the recipe, using the proportion of flour found best under
B. Use 60 strokes for combining the flour and liquid. Add the beaten egg
white, keeping a record of the number of folds used.
2. Repeat Dl, but use 120 strokes for mixing the flour and liquid. Use
same number of strokes for folding egg white as used under Dl.
E. The method of mixing.
1. Prepare ^ the recipe. Use the method given above. Use the same propor-
tion of flour and baking used for C and D. Use 60 strokes for mixing the
flour and liquid. Keep record of number of strokes for folding the egg white.
Bake all waffles under E for the same length of time.
2. Repeat El, using the same number of strokes, but stir the egg white
into the batter.
3. Repeat El, but beat the whole egg until light and foamy. Fold into
the batter, using same number of strokes as for the egg white.
4. Repeat El, but add the fat to the batter just before adding the egg
white. The total number of strokes for mixing flour and fat should be 60.
GRIDDLE CAKES 525
Page 416
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
A modernized reading is not available for this page yet. You are seeing the original text.
Prepare }i of the recipe. Use time of baking found best under A for a guide.
Will the thin batters under 1 and 2 require a longer time than the thick ones?
Apply results with popovers and cream puffs.
1. Use 1 cup of flour and omit the baking powder.
2. Repeat 1, but add 4 grams of baking powder.
3. Repeat 1, but increase the flour to ly^ cups (150 grams).
4. Repeat 3, but add 4 grams of baking powder.
5. Repeat 1, but increase the flour to 1>^ cups (168 grams), and add 1
teaspoon of baking powder (4 grams).
6. Repeat 5, but increase the baking powder to 6 grams.
7. Repeat 6, but increase the fat to ^ cup (50 grams).
8. Repeat 7, but add 2 tablespoons of sugar (25 grams).
9. Repeat 8, but increase the eggs to three.
10. Repeat 9, but increase the flour to 1^ cups and the baking powder to
8 grams.
11. Use the following: milk 1 cup, fat or oil 3^ cup, sugar 2 tablespoons,
eggs 3, flour 2 cups, salt 1 teaspoon, and baking powder 8 grams.
12. Repeat 11, but increase the baking powder to 12 grams.
13. Repeat 12, but increase the sugar to ^ cup (100 grams). If brown
sugar is used, bake at a little lower temperature than for plain waffles.
Determine the time of baking to secure a crisp waffle, suitable for serving
as short cake.
14. Repeat 13, but reduce the flour to 1% cups, add % cup of cocoa (28
grams), and bake with waffle iron slightly cooler than for plain waffles.
C. Kind and amount of baking powder.
1. Use the proportion of flour found best for a plain wafl^e under B. Use 4
grams of a tartrate baking powder. Standardize the time of baking the waffles
under C.
2. Repeat CI, using a phosphate baking powder.
3. Repeat CI, using sulfate-phosphate powder.
4. Determine the most desirable quantity of each baking powder to use with
the proportion of flour preferred.
D. Extent of mixing.
1. Prepare ^ the recipe, using the proportion of flour found best under
B. Use 60 strokes for combining the flour and liquid. Add the beaten egg
white, keeping a record of the number of folds used.
2. Repeat Dl, but use 120 strokes for mixing the flour and liquid. Use
same number of strokes for folding egg white as used under Dl.
E. The method of mixing.
1. Prepare ^ the recipe. Use the method given above. Use the same propor-
tion of flour and baking used for C and D. Use 60 strokes for mixing the
flour and liquid. Keep record of number of strokes for folding the egg white.
Bake all waffles under E for the same length of time.
2. Repeat El, using the same number of strokes, but stir the egg white
into the batter.
3. Repeat El, but beat the whole egg until light and foamy. Fold into
the batter, using same number of strokes as for the egg white.
4. Repeat El, but add the fat to the batter just before adding the egg
white. The total number of strokes for mixing flour and fat should be 60.
GRIDDLE CAKES 525