Since over two parts of cream of tartar are used for one of soda, and since in tartrate baking powder there is also some filler present, ranging from seven to about twenty per cent, it will be seen that only about one-fourth of the baking powder is soda. If, therefore, we wish to substitute baking powder and sweet milk for soda and sour milk, about four times as much baking powder as soda must be used. 230 FOOD STUDY QUESTIONS 1. Find out the cost per pound of baking powders of the different types found on your market. 2. What are the regulations in regard to baking powders for sale in interstate commmerce ? 3. Have you state or city regulations in regard to baking powders ? 4. Correct the following recipe for sour-milk gingerbread by cal- culating the amount of soda to use with this amount of molasses, and with the amount of sour milk. Subtract the sum from the amount of soda given in the recipe. What is the amount of the extra soda ? How much baking powder will you add to replace the extra amount? 1 c. molasses 1 c. sour milk 2£ c. flour 1} tsp. soda 2 tsp. ginger £ tsp. salt c. melted butter✪ Sour-Milk Gingerbread 5. What is the leavening in sponge cake? cooler oven than ordinary cake ? Why does it need a XLVIII MUFFINS A. PREPARE MUFFINS. Use one-fourth of one of the following proportions LIQUID (Milk) FLOUR EGG FAT (Butter) SUGAR SALT BAKING POWDER 1. 1 C. 2c. 1 1 1 tbsp. itsp.✪ Muffins ? 2. 1 c. 2o. 1 2 1 tbsp. itep. ? 3. 1 c. 2c. 1 2 2 tbsp. * tsp. ? What is the effect of fat as shown in (1) and (2)? sugar as shown by (2) and (3) ? Of KINDS OF FLOUR 231 B. Class Experiment. WEIGHT OF FLOURS. Weigh a cup of each of the following : 1. Bread flour sifted once. 2. Whole wheat or graham flour. (Sift, but replace the bran.) 3. Corn meal. 4. Rye flour. C. PREPARE MUFFINS. Follow the proportion given in (A 2), but use only one-half of the amount of flour. Use a weight of one of the other flours equal to the weight of the omitted flour. KINDS OF FLOUR More than one kind of flour is manufactured from wheat. The preparation of bread flour has already been described, and it will be remembered that in its manufacture all of the bran coatings are removed. When none of these out- side layers is removed, but all are ground up together, true graham flour is produced. This flour was named after an American minister, Dr. Sylvester Graham, who in- vented the process. He advocated this, because of the supposed wastefulness of throwing away so much nutri- ment as chemical analysis showed remained in the dis- carded bran. Later, it was discovered that this nutriment, largely protein, was most abundant in the aleurone or inner layer of the bran. Therefore, it was argued, the outer coats could be discarded and only the inner layer ground with the kernel, producing a flour which would be less coarse, but would preserve the whole nutriment of the wheat. Accordingly, this received the somewhat misleading name of whole wheat flour, a name which would really much more accurately describe graham flour. For 232 FOOD STUDY

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Since over two parts of cream of tartar are used for one of soda, and since in tartrate baking powder there is also some filler present, ranging from seven to about twenty per cent, it will be seen that only about one-fourth of the baking powder is soda. If, therefore, we wish to substitute baking powder and sweet milk for soda and sour milk, about four times as much baking powder as soda must be used. 1. Find out the cost per pound of baking powders of the different types found on your market. 2. What are the regulations in regard to baking powders for sale in interstate commmerce ? 3. Have you state or city regulations in regard to baking powders ? 4. Correct the following recipe for sour-milk gingerbread by calculating the amount of soda to use with this amount of molasses, and with the amount of sour milk. Subtract the sum from the amount of soda given in the recipe. What is the amount of the extra soda ? How much baking powder will you add to replace the extra amount? 1 c. molasses 1 c. sour milk 2£ c. flour 1} tsp. soda 2 tsp. ginger £ tsp. salt c. melted butter 5. What is the leavening in sponge cake? cooler oven than ordinary cake ? Why does it need a XLVIII MUFFINS A. PREPARE MUFFINS. Use one-fourth of one of the following proportions (Milk) EGG FAT (Butter) BAKING POWDER 1 C. 1 tbsp. itsp. ? 1 c. 2o. 1 tbsp. itep. ? 1 c. 2 tbsp. * tsp. ? What is the effect of fat as shown in (1) and (2)? sugar as shown by (2) and (3) ? Of KINDS OF FLOUR 231 B. Class Experiment. WEIGHT OF FLOURS. Weigh a cup of each of the following : 1. Bread flour sifted once. 2. Whole wheat or graham flour. (Sift, but replace the bran.) 3. Corn meal. 4. Rye flour. C. PREPARE MUFFINS. Follow the proportion given in (A 2), but use only one-half of the amount of flour. Use a weight of one of the other flours equal to the weight of the omitted flour. KINDS OF FLOUR More than one kind of flour is manufactured from wheat. The preparation of bread flour has already been described, and it will be remembered that in its manufacture all of the bran coatings are removed. When none of these outside layers is removed, but all are ground up together, true graham flour is produced. This flour was named after an American minister, Dr. Sylvester Graham, who invented the process. He advocated this, because of the supposed wastefulness of throwing away so much nutriment as chemical analysis showed remained in the discarded bran. Later, it was discovered that this nutriment, largely protein, was most abundant in the aleurone or inner layer of the bran. Therefore, it was argued, the outer coats could be discarded and only the inner layer ground with the kernel, producing a flour which would be less coarse, but would preserve the whole nutriment of the wheat. Accordingly, this received the somewhat misleading name of whole wheat flour, a name which would really much more accurately describe graham flour. For

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