Foods, their selection and preparation

Drop cookies (variation of cake) Biscuits Pastry- Yeast breads Rolled cookies (variation of cake) BASIC BATTERS AND VARIATIONS The basic pour batters include popovers and their variations, griddle cakes, waffles, and cakes. Cream puffs might be considered a variation of popovers, since they contain the same proportion of liquid to flour. Waffles are very similar to one type of griddle cake and might be called a variation of it. While plain cake is made from a sweet, rich muffin batter, cake batter pours, while basic muffin batter drops. Cake batter is softer than muffin batter because of the extra sugar, egg, and fat it contains. Muffins are made from a typical drop batter. There are many variations of muf¬ fins. Drop cookies, which are a variation of cake, belong to this group. [265] [illustration: Popovers • They are best when served immediately, piping-hot] Basic proportions for each standard batter will be taken up separately. Some of the variations also will be discussed. The simplest method of combining the ingredients for a batter is by the "batter method,” sometimes called the "muffin method.” This consists of first sifting tcombining the dry ingredients, next combining the liquid ingredients—milk, beaten egg, and melted fat—and last adding the liquid ingredients to the dry and combining. When there is an exception to this method, mention is made of it in the discussion. Popovers. Popovers are the thinnest of all batters, 1 cup of sifted flour to 1 cup of milk being standard proportions. In batters, the gluten (protein) of the flour is so dis¬ persed or scattered that it is usually supple¬ mented by protein from egg. The leavening in popovers is steam formed from the high proportion of liquid to flour. In order to hold in this steam, the walls of the popover must be strong, and egg protein makes them so. Unless popovers are made from hard wheat (bread) flour, at least 2 medium-sized eggs are needed to 1 cup each of flour and liquid. From no fat at all up to 1 tablespoon may be used. Salt is needed for flavor, about \ teaspoon to the proportions given. The ingredients are combined by the bat¬ ter method and beaten smooth with an egg beater. Since strong walls are needed, and the batter is very thin, the popovers are beaten to develop the gluten in the flour. Baking cups of glass, earthenware, iron, or enamelware are the best, since they hold the heat. They should be heated and well greased and the batter poured in, filling them not more than half full. To form steam as soon as possible, a hot oven is needed at the beginning. Bake at 450° F. for 20 to 30 minutes or until the popovers pop from the force of the steam. When water is changed to steam, the volume is increased many times, and this sudden expansion forms the large central cavity typical of popovers. Further baking, after the popovers are hollow, makes them crisp and brown. The high tempera¬ ture, if kept up, would make them too brown by the time the walls are cooked through. The temperature, therefore, should be low¬ ered to 350° or 325° F. to finish cooking. Bake until the crust feels quite firm. Pop¬ overs soften when removed from the oven and will collapse unless thoroughly baked. If necessary the heat may be turned off to prevent their getting too brown while be¬ coming crisp.