c. Pour a few drops of soda and water into each of the tubes. Which cause effer- vescence ? 3. Will bubbles of gas go on forming indefinitely ? To a little soda and water add, successively, small amounts of vinegar. Do bubbles con- tinue to form? Has all the gas in the soda been set free? Has soda an agreeable taste? What would be the difficulty, if there were more soda in bread or cake than the acid present could act on? 4. How much soda can be used with a given amount of acid ? Dissolve a teaspoon of soda in quarter of a cup of water in a measuring cup. Then dilute half a cup of thick sour milk with about half a cup of water. Add, slowly, the soda solution to the 224 FOOD STUDY sour milk until it is neutral to both red and blue litmus paper. Calculate the amount of soda to use with one cup of sour milk. B. PREPARE SOUR MILK GRIDDLECAKES Use one-fourth of the following proportions : LIQUID (Thick, sour milk) FLOTJR EGO FAT (Melted butter) SALT SODA 1 C. 1 to H c. 1 1 tbsp. 1 tsp. ? How will you combine the ingredients? Cook by drop- ping spoonfuls of the batter on a griddle or frying pan, using enough fat to keep the cakes from sticking. A soapstone griddle should not be greased. When the cake is full of bubbles and the under side is brown, turn the cakes over, using a spatula or a cake turner, and brown the other side also. SODA Soda has two chemical names : bicarbonate of soda, and acid sodium carbonate. In spite of the latter name, soda is alkaline to litmus and not acid in any of its properties. It is manufactured from common salt by a number of different processes. Our grandmothers used saleratus in place of soda. This is bicarbonate of potash and, like soda, gives off carbon dioxide when it is combined with an acid. As this was originally manufactured it was not finely powdered, but in a more or less scaly mass which could by no means have been easily sifted with the flour in making use of it. In order, then, to get it properly mixed, it was necessary to SODA 225 dissolve it in the liquid used. This probably accounts for the many cooks who still dissolve the soda in the sour milk used with it, instead of sifting it with the flour. This is, obviously, a waste of soda, because all the gas which bubbles off is lost as leavening, since there is no gluten present to retain the gas. Since definite amounts of acid act on definite amounts of soda, a question naturally arises in regard to the acidity of sour milk. Is it always uniformly acid? This must be answered in the negative for milk that has not clabbered. But after that stage has been reached, the acidity remains fairly constant, until changes take place in the milk which render it unfit for food. Therefore, the proportion of soda that can wisely be used with a cup of clabbered milk is a definite one. Many recipes, especially when enough other flavoring, such as chocolate or spice, is used to disguise the taste of an excess, call for a larger proportion of soda. The result is greatly improved if the soda is reduced to the cor- rect amount, and if more leavening is needed the added amount is supplied by the addition of baking powder.

AI-modernized reading of the original text

c. Pour a few drops of soda and water into each of the tubes. Which cause effervescence ? 3. Will bubbles of gas go on forming indefinitely ? To a little soda and water add, successively, small amounts of vinegar. Do bubbles continue to form? Has all the gas in the soda been set free? Has soda an agreeable taste? What would be the difficulty, if there were more soda in bread or cake than the acid present could act on? 4. How much soda can be used with a given amount of acid ? Dissolve a teaspoon of soda in quarter of a cup of water in a measuring cup. Then dilute half a cup of thick sour milk with about half a cup of water. Add, slowly, the soda solution to the sour milk until it is neutral to both red and blue litmus paper. Calculate the amount of soda to use with one cup of sour milk. B. PREPARE SOUR MILK GRIDDLECAKES Use one-fourth of the following proportions : (Thick, sour milk) FLOTJR EGO FAT (Melted butter) SODA 1 C. 1 to H c. 1 tbsp. 1 tsp. ? How will you combine the ingredients? Cook by dropping spoonfuls of the batter on a griddle or frying pan, using enough fat to keep the cakes from sticking. A soapstone griddle should not be greased. When the cake is full of bubbles and the under side is brown, turn the cakes over, using a spatula or a cake turner, and brown the other side also. SODA Soda has two chemical names : bicarbonate of soda, and acid sodium carbonate. In spite of the latter name, soda is alkaline to litmus and not acid in any of its properties. It is manufactured from common salt by a number of different processes. Our grandmothers used saleratus in place of soda. This is bicarbonate of potash and, like soda, gives off carbon dioxide when it is combined with an acid. As this was originally manufactured it was not finely powdered, but in a more or less scaly mass which could by no means have been easily sifted with the flour in making use of it. In order, then, to get it properly mixed, it was necessary to SODA 225 dissolve it in the liquid used. This probably accounts for the many cooks who still dissolve the soda in the sour milk used with it, instead of sifting it with the flour. This is, obviously, a waste of soda, because all the gas which bubbles off is lost as leavening, since there is no gluten present to retain the gas. Since definite amounts of acid act on definite amounts of soda, a question naturally arises in regard to the acidity of sour milk. Is it always uniformly acid? This must be answered in the negative for milk that has not clabbered. But after that stage has been reached, the acidity remains fairly constant, until changes take place in the milk which render it unfit for food. Therefore, the proportion of soda that can wisely be used with a cup of clabbered milk is a definite one. Many recipes, especially when enough other flavoring, such as chocolate or spice, is used to disguise the taste of an excess, call for a larger proportion of soda. The result is greatly improved if the soda is reduced to the correct amount, and if more leavening is needed the added amount is supplied by the addition of baking powder.

Food study