Foods, their selection and preparation

(2 are better) or less than 2 tablespoons fat to each cup liquid and 1J cups flour are basic proportions for standard waffles. Three tablespoons fat are sometimes best with some electric waffle irons to prevent sticking. When high proportions of egg and fat are used the flour may need to be increased. For extra crispness and lightness, the eggs may be separated and the stiffly beaten whites folded in last. When this method is used the baking powder may be decreased 1/4 teaspoon for each white. The temperature of cooking also affects the crispness of the waffle. The iron should be hot, though not smoking, before the batter is poured onto it. The newer models of electric waffle irons have a gauge indicat¬ ing the proper temperature. This is approx¬ imately 450° F. Also, the temperature of the iron can be judged by putting a drop of water on it. If the drop dances, the iron is right. (This same test may be used for a griddle.) If the iron is of the proper tem¬ perature the waffle is done when it is an attractive brown and loosens from the iron. Muffins. Muffins are typical drop batters. Basic proportions of all-purpose flour to liquid being two to one, with 1 egg, 2 table¬ spoons fat, 2 to 3 teaspoons baking powder, 1/4 teaspoon salt and from none to 2 table¬ spoons sugar. When self- rising flour is used, leavening and salt are omitted. With this amount of flour overmixing has an even greater effect upon the finished product than in any pour batter. The ingredients should be mixed only until the flour is moistened, not stirred until smooth. This prevents un¬ necessary development of the gluten in the flour and keeps the muffins tender. Softwheat flour makes more tender muffins than hard-wheat flour. Muffins are baked in muffin pans, well greased in the bottom to prevent their stick¬ ing. The pans should be filled three-fourths full. A hot oven, approximately 400° to [2[illustration: Steps in Making Muffins • ( Upper left) Add liquid to dry ingredients, and mix until the flour is just moistened. ( Upper right ) Fill the pans three-fourths full. ( Lower left) The cooked muffins should be light, evenly browned, and have a pebbled, not a smooth, surface] 425° F., is best for most muffins. They should be baked until they are browned and firm to the touch. This requires approxi¬ mately 20 minutes, although the time varies with the size of the muffin and the tempera¬ ture of the oven. The outside of a perfect muffin is an at¬ tractive golden brown. It is symmetrical in shape and only slightly rounded on top, with no peaks or knobs or places where the batter has spilled through the crust. A good muffin is very light to the touch when one picks it up. It is somewhat pebbled in appearance, not smooth and even on its surface. Inside it has an even texture, made up of round holes, fairly uniform in size, with no long narrow tunnels. Muffins which are peaked on top and have tunnels inside are the result of over¬ mixing or too thin a batter and too hot an oven. Also, when the oven is too hot, a crust forms before the muffins are through rising, and the batter breaks the crust and spills through.