Foods, their selection and preparation

and liquid and cooled somewhat before the eggs are added. The flour, salt, fat, and water may be combined and cooked the same way as in a cream sauce by melting the fat, blending in the flour and salt, adding the liquid, and bringing the mixture to a hard boil while stirring. Another method is to melt the fat by heating it in the liquid. With the high proportion of fat and of flour to water, the flour may be stirred directly into the liquid and fat without lumping. In either method, the mixture is cooked until it clings to the spoon, leaving the pan clean. It is cooled slightly and the unbeaten eggs are added, one at a time, with hard beating after each addition. The eggs and the flour then will hold the fat in suspension during baking and so prevent its separating and coming to the top. Cream-puff batter (or chou paste , as it is called) is so thick that it holds its shape when dropped by spoonfuls on a baking sheet. It is started to bake in a 425° F. oven for ten minutes and then the temperature is reduced to 325° F. to finish baking. This requires a total of about 30 minutes. Cream-puff batter is used also for eclairs. The only difference between a cream puff and an eclair is the shape: the puff is round, any size desired, while the eclair is fingershaped. When baking powder is used, as it is in the type of cake described, basic proportions consist of 1 teaspoon powder to each cup flour, unless a fast-acting powder is used which requires 1J teaspoons to each cup flour. If sour milk is the liquid, a scant 1/4 teaspoon baking soda is needed to each cup sour milk. This will leaven 1 cup of flour. For each cup liquid, 1/4 to 1 egg may be used and 1 tablespoon fat. From 1/4 to 1/2 teaspoon salt is added, and sugar may be added up to 1 tablespoon to increase browning. The batter method of combining the ingre¬ dients is used. Beating a flour mixture develops the gluten and should be avoided in this type of cake. When mixed only enough to combine the ingredients the cakes are more tender. Griddle cakes are cooked on a flat hot surface or griddle, with only enough fat on the griddle to prevent sticking. Some types of griddles require very little or no fat. The heat should be regulated so that when the under side is browned, the top has lost its sheen and is just set. If the cakes are turned before the top is slightly set, the cells will not bear the weight of the cake and it will flatten. If the top is too well done it does not form an attractive crust and is pitted by the holes made by escaping steam and gas. A griddle cake never should be turned more than once. If a second turning seems necessary the first was made too soon. The cooked cakes may be stacked, or the thinner ones rolled for serving. The im¬ portant thing is to serve them hot. Waffles. Waffles might be considered a variation of griddle cakes. When the American type of griddle cake containing egg and leavening is cooked in a special iron, instead of on a griddle, it becomes a waffle. The iron is so arranged as to give a relatively large surface or crust. To give the desirable crispness and tenderness, extra egg and fat are used. Not less than 1 egg