Experimental cookery

4. Use j4 teaspoon of soda, 5. Use ^ teaspoon of soda plus 1 teaspoon of baking powder. 6. Use 3 teaspoons of baking powder. 7. Use 3 teaspoons of baking powder and substitute sweet milk for the sour milk. Appearance of crust Shape of top Color of crumb Texti ender- ness Flavor 540 BATTERS AND DOUGHS B. Repeat A, substituting sorghum for the molasses. What is the effect of soda upon the color of gingerbread? Does the baking powder affect the color? What is the effect of soda upon the gluten and the resulting texture of the gingerbread in 3 when the batter stands before baking? Why does it show more decidedly in the center and not so much at the edge of the cake? Would a less amount of mixing produce a better gingerbread? Conclusions. Cookies Experiment 88. To determine the proportion of ingredients for drop and roll cookies. A. Drop cookies. Recipe: Butter }4 cup 112 grams Sugar 1>^ cups 300 grams Milk 1 cup 244 grams Eggs 2 96 grams Flour 3^ cups 384 grams Baking powder 4 teaspoons Flavoring 1 teaspoon Prepare ^ of the recipe. The size of the drop cookies should be the same in all the experiments. As the liquid is reduced in the following experiments the flour must be reduced. Flour should be added in each to have the con- sistency of the batter the same as that in 1. Keep a record of the flour added for each experiment. As the flour is reduced, the amount of baking powder should be reduced. Use 1 teaspoon of baking powder for each cup of flour and sift with the flour. Wrap a portion of the cookies in wax paper and put away in a covered container to determine the comparative keeping quality of the different cookies. 1. Prepare recipe as given. 2. Reduce the milk in the recipe to ^ cup. 3. Reduce the milk in the recipe to ^ cup. 4. Omit the liquid in the recipe. 5. Omit the liquid in the recipe and reduce the eggs to 1. Amount of flour added for full recipe Richi Crispness Flavor Texti Keeping quality COOKIES 541 Results. B. Roll cookies. Recipe. Butter 1 cup 224 grams Sugar 2 cups 400 grams Milk 1 cup 244 grams Eggs 2 96 grams Flour 4 cups 448 grams Baking powder Flavoring or spices 4 teaspoons 1 teaspoon y2 teaspoon Prepare 1/6 of the recipe. The amount of mixing should be the same for all the experiments. The dough rolls better if it is chilled first. The cookies should be the same size and the dough the same thickness. As the liquid is reduced the amount of flour will need to be reduced. Keep a record of the flour used. Use 1 teaspoon of baking powder for each cup of flour, sifting it with the flour. Wrap some of the cookies in oil paper and store in a covered container to compare the keeping quality with that of the drop cookies. Store 2 weeks or longer. 1. Prepare the recipe as given. Try 150 strokes for mixing. If more mixing is necessary keep a record of the amount used. If more flour is needed keep a record of the amount added. 2. Reduce the milk in the recipe to 3^ cup. Mix with the same number of strokes used under Bl. 3. Reduce the milk in the recipe to ^ cup. Mix with the same number of strokes used under Bl. 4. Omit the milk in the recipe. Mix with the same number of strokes used under Bl. 5. Omit the milk. Reduce the eggs to 1. Mix with the same number of strokes used under Bl.