Use the rule for biscuit, adding, to the whole amount,
2 more tablespoons of butter, and 1 tablespoon of sugar✪ Short Cake.
Mix, roll out to half an inch thickness, shape into two large
rounds, place one upon the other, and bake. When done,
split open, spread with a little butter, and fill with sweet-
ened fi'uit : strawberries, oranges, or peaches.
254 HANDBOOK OF DOMESTIC SCIENCE
Dutch Apple Cake
Use the short cake rule with the addition of one egg,
beaten, and added with the milk. Make the dough a little
softer than for biscuit, spread in the pan, without rolling,
and stick into it, in even rows, thin slices of apple.
Sprinkle with sugar✪ Dutch Apple Cake, and bake. This may be served with
a sauce if desired.
If more variety is wished, part of the biscuit dough may
be rolled thin, spread with a little butter, sprinkled with
cinnamon and sugar, and rolled like jelly roll. Slices three-
quarters of an inch in thickness may be cut, laid in a pan,
with the cut portion down, and baked. Chopped apple may
be used instead of the spice.
Another lesson may be given to breakfast muffins. Several
different kinds should be chosen, such as graham, rye, corn
meal, white muffins, assigned to different workers, and the
children led to see that the principle is the same in each
case. Muffins should be mixed to the consistency of a
batter, not a dough. Usually a " drop " batter is used for
them, — that is, a batter that will break as it falls, not pour
in a continuous stream.
The following outline for the study of baking powder will
suggest some simple experiments which may be given.
Baking Powder.
I. InTRODUCTIOjST.
Methods of making doughs and batters light.
a. By means of carbon dioxide, obtained :
1. From the growth of yeast.
2. From the action of an acid upon a carbonate.
b. By means of air.
II. Acids.
Definition. Test (means of recognizing).
BREAD 255
Familiar acids (vinegar, lemon juice), tested by
litmus paper, and tasted.
Cream of tartar proved an acid, by power to redden
litmus and by taste.
III. Carboxates.
Meaning. A compound from which a gas (carbon
dioxide) can be set free. Illustration, a piece
of marble and an acid.
Baking soda tested with litmus, and tasted and
shown to have properties opposite from acid
(alkaline) ; proved a carbonate by the addition
of an acid.
IV. Effect of Moistuke and Heat on Soda and Cream
OF Tartar.
Add cold and hot water each :
a. To soda.
h. To cream of tartar.
c. To a mixture of the two, and compare results.
V. Composition of Baking Powder.
Add hot and cold water to baking powder, and com-
pare results with IV.
Mix a little baking powder with water and boil.
Notice the consistency of the liquid, and test
it with iodine.
VI. Manufacture of Baking Powder.
Source and preparation of chief ingredients.
Reason for adding starch.
Reasons favoring its use.
VII. Substitutes for Baking Powder.
Soda and sour milk.
Soda and cream of tartar.
256 HANDBOOK OF DOMESTIC SCIENCE
CxVKE
Page 122 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use the rule for biscuit, adding, to the whole amount, 2 more tablespoons of butter, and 1 tablespoon of sugar. Mix, roll out to half an inch thickness, shape into two large rounds, place one upon the other, and bake. When done, split open, spread with a little butter, and fill with sweetened fi'uit : strawberries, oranges, or peaches.
Dutch Apple Cake
Use the short cake rule with the addition of one egg, beaten, and added with the milk. Make the dough a little softer than for biscuit, spread in the pan, without rolling, and stick into it, in even rows, thin slices of apple. Sprinkle with sugar, and bake. This may be served with a sauce if desired.
If more variety is wished, part of the biscuit dough may be rolled thin, spread with a little butter, sprinkled with cinnamon and sugar, and rolled like jelly roll. Slices threequarters of an inch in thickness may be cut, laid in a pan, with the cut portion down, and baked. Chopped apple may be used instead of the spice.
Another lesson may be given to breakfast muffins. Several different kinds should be chosen, such as graham, rye, corn meal, white muffins, assigned to different workers, and the children led to see that the principle is the same in each case. Muffins should be mixed to the consistency of a batter, not a dough. Usually a " drop " batter is used for them, — that is, a batter that will break as it falls, not pour in a continuous stream.
The following outline for the study of baking powder will suggest some simple experiments which may be given.
Baking Powder.
I. INTRODUCTION.
Methods of making doughs and batters light.
a. By means of carbon dioxide, obtained :
1. From the growth of yeast.
2. From the action of an acid upon a carbonate.
b. By means of air. II. Acids.
Definition. Test (means of recognizing).
Familiar acids (vinegar, lemon juice), tested by
litmus paper, and tasted. Cream of tartar proved an acid, by power to redden
litmus and by taste.
III. Carboxates.
Meaning. A compound from which a gas (carbon dioxide) can be set free. Illustration, a piece of marble and an acid.
Baking soda tested with litmus, and tasted and shown to have properties opposite from acid (alkaline) ; proved a carbonate by the addition of an acid.
IV. Effect of Moistuke and Heat on Soda and Cream
OF Tartar. Add cold and hot water each : a. To soda. h. To cream of tartar.
c. To a mixture of the two, and compare results. V. Composition of Baking Powder.
Add hot and cold water to baking powder, and compare results with IV. Mix a little baking powder with water and boil. Notice the consistency of the liquid, and test it with iodine. VI. Manufacture of Baking Powder.
Source and preparation of chief ingredients. Reason for adding starch. Reasons favoring its use. VII. Substitutes for Baking Powder. Soda and sour milk. Soda and cream of tartar.
CxVKE
Records on this page
Short CakeDutch Apple Cake