Food and health

How to make. Sift together the salt and flour. Stir together the milk and eggs. Pour these slowly into the flour, stirring and beating as you go. Special points. The liquid must be poured very slowly into the flour to prevent lumping. A large Dover egg beater is convenient for beating out lumps, if any occur. It is the steam formed in baking that lightens the puffovers, and the mixture should be stirred only long enough to make it smooth. The mixture can stand overnight, and still make light puffovers in the morning. Pour the batter in the hot cups, having each cup two thirds full. For baking, the popovers should be put into an intensely hot oven for the first stage of the baking — and then the oven must be cooled. This first stage crusts the top ; then the force of the steam pushes up the top; and the muffin ""pops" or "puffs" over. The more moderate heat cooks the sides and the bottom, and makes an agreeable crust. The perfect puffover is hollow. Three quarters of an hour is the average time of baking. If at the end of that time the oven door is set ajar, and the popovers allowed to remain longer, they are improved, coming from the oven stiff and crisp with a rich brown color, rather than soft and underdone. Serve sometimes with a pudding sauce as a dessert, or open and fill with stewed fruit. Muffins. What and how much. Flour I pint Baking powder 3 teaspoonfuls Salt \ teaspoonful Eggs 2 or I Milk li cup Butter or butter substitute i tablespoonful Sugar, if desired i tablespoonful Utensils. For baking use greased muffin pan. Bake half an hour. How to make. Sift together the dry ingredients. Beat the eggs, without separating the yolk and white, and stir the eggs and milk together. Pour the liquid gradually into the flour, first stirring, then beating. Melt the butter or other shortening, and beat it into the batter. This recipe may be varied in many ways: (a) Use ^ cup cooked cereal in place of an equal quantity of flour. Will you change the amount of wetting? (b) One cup fine white corn meal, or ^ cup yellow meal, may be used in place of equal quantities of flour. Corn meal absorbs more water than white flour. What change in the wetting ? The oven should be the temperature for bread, and the baking at least f of an hour. (r) One cup graham or rye meal may be used in place of an equal quantity of flour. Baking powder or sour milk and soda biscuit. Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 8o. — A plate of muflfins for breakfast or supper. What and how much. Flour Baking powder Salt Butter or butter substitute Milk I pmt 3 teaspoonfuls \ teaspoonful I or 2 tablespoonfuls I scant cup If you use sour milk and soda, take a scant teaspoonful of soda. Utensils, For shaping, use molding board, rolling pin, and biscuit cutter. For baking, use an iron sheet or pan sprinkled with flour. Test the oven with a ten-second count or golden brown paper, in five minutes. This Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 8i. — A plate of baking powder biscuit, light and baked well. would be about 425° F. Bake from twenty minutes to half an hour. How to make. Sift together the dry ingredients. Cut in or chop in the butter. Add the wetting slowly. To shape. Dust the board with flour, turn out the dough, dredge with flour, pat into a firm mass, and then pat or lightly roll out to I inch thickness. Cut out with a cutter dipped in flour. (A small glass or the top of a round tin can may be used.) It saves time to mix the biscuit soft enough to drop from a spoon.