Foods and home making

2 to 4 teaspoons baking powder 1 ^ teaspoon salt 1. Sift some flour, then put it in a pint measuring cup. Add the measured baking powder and salt to the flour. 2. Break the egg into a mixing bowl. Beat it well. Add the milk and sugar. 3. Measure the fat. Melt it, then add it to the egg mixture. Mix. 4. Pour the dry ingredients into a sifter and sift them into the egg mixture. Beat only enough to dampen the dry ingredients, giving the mixture merely 25 strokes of the spoon. The batter should look lumpy. 5. Pour into a greased muffin pan. Bake in a hot oven — 400° F. — for 25 minutes. Yield: 12 medium-sized muffins. Variation : Graham or Whole Wheat Muffins. — For 1 cup white flour, sub- stitute 1 cup dark flour. Mix and bake as plain muffins except the dark flour is added without sifting after the white flour is added. White flour used with Graham or whole-wheat makes the bread lighter and of finer texture than when the coarser flours are used without white flour. 1 If alum phosphate (S. A. S. phosphate) baking powder is used, measure the smaller quantity; the greater quantity, if phosphate or tartrate baking powder is used. See pages 303, 305, and 309 for information about the kinds of baking powder. Toast and Other Breakfast Breads 89 CINNAMON BREAD 1 egg i to i cup sugar f cup milk 3 tablespoons butter or substitute 2 or 4 teaspoons baking powder (See footnote, page 88.) 2 cups soft wheat flour (sift before measuring) i teaspoon salt Mix these ingredients in the same order as directed for the muffin recipe, page 88. Pour the batter into a greased pan. A pan about 9 inches square is desirable. Then mix together : 2 tablespoons sugar \ teaspoon powdered cinnamon Sprinkle this mixture on top of the batter. Bake in a hot oven — 400° F. — for 20 minutes. After removing the bread from the oven, mark it into 16 squares (if a square pan has been used) by thrusting a fork straight down through it to the bottom of the pan. Then, with a spatula, loosen the pieces and break them apart. Place on a hot plate. Cover with a napkin. Serve at once. Yield : 16 pieces. Toast has a sweet taste due to changes undergone by the starch when the bread is heated. To make toast — slice bread evenly; dry both sides evenly. Baking powder, when moistened and heated, forms a gas, carbon dioxide. This gas, rising through the flour mixture, makes the mixture light. Kinds of flour : 1. Pastry or soft wheat — white, feels smooth. 2. Bread or hard wheat — creamy in color, feels gritty. 3. Grades of white flour — short patent, long patent, straight flour, first clear, second clear. Short patent, highest grade; second clear, lowest grade. 4. Graham, whole-wheat, or entire-wheat (different names for the same flour) — dark in color, coarse, made from whole grain. Buying flour : Flour is cheaper in sacks weighing at least 24^ pounds than in smaller sacks or packages. Baking temperatures vary from 250° F. to 550° F. SUMMARY 9° Breakfast Tests for sufficient baking: 1. Golden brown color 2. Shrinks from sides of pan 3. No impression left by touching 4. No batter adheres to knitting needle or skewer thrust into the center. REVIEW QUESTIONS AND EXERCISES 1. What kind of flour is creamy in color and gritty? 2. In making what kind of bread should this flour be used? 3. How much of the wheat grain is used in making whole-wheat flour?