Food study

After the liquid is added, any of these doughs should be worked as little as possible for, if they are, the gluten will be developed too much. This is the reason why the fat is worked -in before the liquid. The fat can be cut in easily with two knives, or worked in with a fork, or rubbed in with the fingers. Since it is easier to combine the fat when it is cold, the first methods are to be preferred, especially in warm weather. With as stiff a mixture as this, there is no escape of gas from the dough and the biscuits can stand without harm for a time before they are baked. In fact, standing for a moderate period is slightly advantageous, because it gives time for some of the gas to be evolved before the dough is baked too much to rise. With a batter such as is used in griddle-cakes, the gas evolved soon escapes, and if the batter is kept over until another meal more baking powder must be added before using. Baking-powder biscuit dough, or a dough made with slight variations, is used in many ways. It is often used as a crust for meat pies, and sometimes for a deep fruit pie, in both cases there being no lower crust. It may also be used for fruit dumplings. Sometimes baking-powder biscuit dough is rolled out and sprinkled with maple sugar, or with sugar, cinnamon, raisins and currants or citron. The dough is then rolled up and cut off in pieees somewhat less than an inch thick, and baked as biscuit. This dough may have some sugar added in the making. Short-cake is only baking-powder biscuit dough with more fat, usually double the amount, and with some sugar added. Dutch apple cake may be made as a modification of the baking-powder biscuit recipe. To the dough made with one cup of liquid, an egg and two tablespoons of sugar are added. Sour milk or soda biscuit are made in exactly the same way as baking-powder biscuit, except that sour milk and soda replace the sweet milk and baking powder. 1. Write a recipe for soda biscuit. 2. Is the habitual use of hot breads to be recommended ? 3. What is the advantage of patting baking-powder biscuit into shape, instead of rolling the dough ? 4. If too much flour is used in shaping the biscuit, what is the result? 5. What is the difference in the result, if butter instead of lard is used as the fat ? If half butter and half lard is used ? What other fats may be used ? 6. What is the effect on the texture of increasing the fat ? 7. What is the effect on the texture of increasing the sugar ? 8. How many average-sized biscuits will one cup of flour make ? How much flour would you allow for biscuits for breakfast for a family of five ? SUGAR COOKIES GlNGERSNAPS A. Class Experiments. YEAST. I. Blend a yeast cake with a cup of water in which a teaspoon of molasses has been mixed. Divide into four portions. 1. Freeze the first and then let it stand at room temperature. 2. Boil the second and let it cool to room temperature. 3. Heat the third to lukewarm.