Foods and home making

7. Oil used in making mayonnaise should be (a) lukewarm ( b ) hot (c) cold. 8. Fat for frying should be (a) lukewarm ( b ) as hot as boiling water (c) much hotter than boiling water. o. To remedy curdled mayonnaise (o) add the curdled dressing gradually to the egg ( b ) add the egg gradually to the curdled dressing. 10. Fats (a) regulate body processes ( b ) furnish the body with energy or heat. HOME WORK 1. Make a list of salads suitable for serving in your home for the main course of luncheon or supper. 2. Prepare salad dressing and at least two salads. If you desire school credit for this work, take to school a report signed as suggested on page 30. CHAPTER XXIII BREADS FOR LUNCHEON OR SUPPER Can you answer these questions ? If not, look for the answers as you study this chapter. 1. What gas is produced when baking powder is used for leavening? 2. Housekeepers always use baking soda in a quick bread containing sour milk. Why is the baking soda used ? How much should be used with each cup of sour milk? 3. What is cream meal? 4. Why is baking powder stored in a tin can rather than in a paste- board box? 5. Give at least two reasons why corn meal is not usually bought in as large amounts as white flour. 6. Why should a loaf of nut bread bake at a lower temperature than muffins? 7. What is the difference between drop baking-powder biscuits and cut baking-powder biscuits ? What breads are suitable for luncheon and supper? You have already learned to make muffins and cinnamon bread. These breads are suitable not only for breakfast but for lunch- eon or supper. In addition to these there are many other breads leavened with baking powder, which may be served for luncheon or supper. Breads leavened with baking powder or other quickly acting substances are called quick breads. There is the old stand-by, yeast bread, which is good for all meals. From dough leavened with yeast many different kinds of biscuits and rolls may be prepared. For variety, these are desirable for luncheon or supper. Yeast breads and yeast rolls are considered on pages 423 ff. 301 3° 2 Luncheon or Supper BAKING-POWDER BISCUITS 2 cups soft wheat or pastry flour 2 or 4 teaspoons baking powder (See footnote, page 88.) £ teaspoon salt 4 tablespoons butter or other fat Milk or water — about f cup 1. Sift some flour, then measure it. Add the baking powder and salt to the flour. Sift these dry ingredients into a mixing bowl. Add the fat and thoroughly work it into the flour mixture, with (a) two knives, one held in each hand, or (6) a pastry blender. 2. Add the liquid, a small quantity at a time. Mix the liquid and flour mixture by cutting with a knife. Do this quickly and deftly. 3. Place the dough on a slightly floured board. Sprinkle a little flour over the hands, knead the dough lightly with the palm of the hands for about 20 seconds or until the dough is smooth. 4. If necessary, sprinkle more flour on the board. Then with a floured rolling pin pat out the dough lightly until it is about \ to f inch thick. Lift the rolling pin between each pat. With a floured cutter, cut the bis- cuits as closely together as possible. Press together the remaining pieces, pat out, and cut. Place the biscuits on a greased pan \ inch apart. If any dry flour clings to the top of the bis- cuits, moisten with a little milk. Yield : 12 medium biscuits.