Foods and home making

4. What ingredients are contained in plain muffins? 5. How many pounds are there in a barrel of flour? 6. What part of a barrel should be bought if the flour is to be kept in a canister holding 50 pounds ? 7. What is patent flour? 8. What foodstuffs are contained in greater quantity in Graham flour than patent flour? 9. Give at least two reasons why Graham flour is usually not bought in as great quantity as patent flour. 10. What gas is formed when baking powder is moistened and heated? 11. Why should the cups of a muffin pan containing no batter be filled with water? 12. How can the edges of toast made in the oven be prevented from curling ? 13. Why will an egg measure more after beating than before beating? 14. A girl was making some muffins. She found the baking powder box empty and finished making muffins without baking powder. How do you think her muffins looked when she took them from the oven? Explain what the baking powder would have done to the muffins if she had added it to the other ingredients. 15. A girl mixed some muffins in summer. The kitchen was hot. She found there were no matches to light the oven. She went to the grocery store to buy matches. When she returned she baked the muf- fins. They were not so light as she expected them to be. What two mistakes did she make in preparing the muffins? Toast and Other Breakfast Breads 91 HOME WORK 1. Muffins and cinnamon bread are good to serve for supper or luncheon as well as for breakfast. Prepare these breads at home at least once a week. Report to your teacher if you are successful or if the breads do not turn out so well at home as at school. 2. It may be that your family will enjoy the plain and Graham or whole-wheat muffins so much that you will want some other muffin recipes to try. Dates added to whole-wheat muffins make a pleasing change. Follow the recipe for whole-wheat muffins given on page 88. Add 1 cup (§ package) dates. Wash, stone, and cut the dates into slices. Mix the dates into the whole-wheat flour. Then proceed as you would in making plain whole-wheat muffins. Bran may be used in making muffins. It may be you will want to use the following recipe. Muffins made from this recipe are especially good because they contain fruit and nuts. BRAN MUFFINS 2 eggs f teaspoon salt cups thick sour milk or buttermilk f teaspoon baking soda 2 cups bran 2^ or 3t> teaspoons baking powder A cup sugar (See footnote, page 88.) 2 tablespoons melted fat -g- cup seeded and chopped dates cups soft wheat or pastry flour | cup chopped nuts (sifted before measuring) Measure the flour. Add to it the salt, baking soda, and baking pow- der. Beat the eggs. Add the sour milk or buttermilk, bran, and sugar. Mix. Stir in the melted fat. Mix the chopped dates and nuts with the dry ingredients. Add them to the egg mixture. Beat, giving the mixture only about 25 strokes of the spoon. Pour into greased muffin pans. Bake in a hot oven — 42 50 F. — for 25 minutes. Serve hot or cold. Yield: 15 medium-sized muffins. CHAPTER IX EGGS, BACON, AND OTHER BREAKFAST DISHES Can you answer these questions ? If not, look for the answers as you study this chapter. 1. Are white-shelled eggs better than dark-shelled? 2. What are storage eggs ? Are they desirable food? 3. What makes some egg yolks lighter in color than others?