This teaches us that cold water will keep the yeast plant from growing.
In warm water the yeast grows rapidly.
Boiling water will kill the yeast plant.
J. L.
Composition
SYLLABUS OF LESSON ON BAKING POWDER— QUICK BREADS.
L Substances presented. .{glSErC^if soda.
(a Vinegar, lemon juice, ammonia,
2. Acids and alkalies discussed. < soap, baking soda.
[b Tests with litmus.
3. Substances combined in definite proportions.
4. Small amount of starch used as a keeper.
Experiment
1. Effect when mixed dry — None.
Slight.
Practical ap-
plication .
2. Effect when moistoned with cold water (H2O) -jEffilryescence
3. Effect when moistened with h o tJGreater effervescence.
water (H:0) [Violent escape of gas (CCK>).
4. Eeason for not using liquid acids and alkalies — Too hasty escape
of gas.
1. Baking powder combined with dry ingredients.
2. Haste essential to prevent premature escape of {Moisture,
gas [Warmth of air.
1. Liquid in batter. lr. f ,
2. Heat of oven.... jGa8 formed-
3. Muffins or biscuits rise.
4. Porosity of muffins or biscuits — Causes, spaces occu-
pied by gas.
3. Cooking.
Test of purity.
[1. Overabundance of starch — Thick when tested with boiling water.
2. Ammonia — Odor when heated.
3 Alum {Solution made acid with CeH-A; (acetic acid).
I ' " [Decoction logwood added — purple color.
E. A. C. Teacher.
PUPIL'S EXERCISE ON LESSON ON QUICK BREADS.
Baking powder. — Baking powder is composed of two quantities of cream-of-tartar
and one quantity of bi-carbonate of soda.
Bi carbonate of soda is an alkali, and is sometimes made of common salt, but
very often is obtained from a mineral substance called cryolite.
Cream-of-tartar is an acid, a substance dissolved in the grapes.
When the two substances are mixed there is no action between them. When a
liquid is added there is a slight effervescence a small amount of carbon dioxid gas
is formed. When they are moistened and heated a large amount of gas is formed.
When a mixture having baking powder in it is put into the oven, the carbon
dioxid gas wants to escape and it carries the mixture up with it and the mixture
becomes light and porous. A. H.
54
History . .
Botany
Chemical
analysis.
SYLLABUS OF LESSON ON THE POTATO
Early -
Later Introduced into En-
rope.
Native South America.
Spread into North America.
By Spaniards, 16th cen-
tury.
Ireland, Sir John Ha w-
kins, 1565.
England, Sir Francis
Drake, 1585.
England, Sir Walter
Kaleigh, 1586.
[Botanical name — Solatium tuberosum.
Family — Deadly nightshade.
.Climate — Temperate.
Part used as food— Tuber.
(•Propagation— By buds or eyes.
{AVater.
Starch.
Nitrogenous matter,
^lineral salts.
Cellulose.
[Starch, water, and cellulose separated.
^ . , J Starch test — Iodin.
experiment 1 starch microscopically rGranules.
( viewed. ICell walls.
„ , -, . (Proper cooking of starch.
Dependent upon cooKmgjg^. of c|llulose or vegetable fiber.
Food value.
Dependent upon dietary rFats.
' combination. (Albuminoids.
Note
/Practical value of in
* struction.
Pupils will not serve waxy potatoes.
Will allow steam to escape.
Will not use potato water.
Will combine with food rich in nitrogen.
Will keep potatoes in dry, cool place.
Cook and thoroughly masticate all starchy
foods.
I. McM. A., Teacher.
PUPIL'S EXERCISE ON LESSON ON THE POTATO.
Page 39
Presented as published in 1899. 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
A modernized reading is not available for this page yet. You are seeing the original text.
This teaches us that cold water will keep the yeast plant from growing.
In warm water the yeast grows rapidly.
Boiling water will kill the yeast plant.
J. L.
Composition
SYLLABUS OF LESSON ON BAKING POWDER— QUICK BREADS.
L Substances presented. .{glSErC^if soda.
(a Vinegar, lemon juice, ammonia,
2. Acids and alkalies discussed. < soap, baking soda.
[b Tests with litmus.
3. Substances combined in definite proportions.
4. Small amount of starch used as a keeper.
Experiment
1. Effect when mixed dry — None.
Slight.
Practical ap-
plication .
2. Effect when moistoned with cold water (H2O) -jEffilryescence
3. Effect when moistened with h o tJGreater effervescence.
water (H:0) [Violent escape of gas (CCK>).
4. Eeason for not using liquid acids and alkalies — Too hasty escape
of gas.
1. Baking powder combined with dry ingredients.
2. Haste essential to prevent premature escape of {Moisture,
gas [Warmth of air.
1. Liquid in batter. lr. f ,
2. Heat of oven.... jGa8 formed-
3. Muffins or biscuits rise.
4. Porosity of muffins or biscuits — Causes, spaces occu-
pied by gas.
3. Cooking.
Test of purity.
[1. Overabundance of starch — Thick when tested with boiling water.
2. Ammonia — Odor when heated.
3 Alum {Solution made acid with CeH-A; (acetic acid).
I ' " [Decoction logwood added — purple color.
E. A. C. Teacher.
PUPIL'S EXERCISE ON LESSON ON QUICK BREADS.
Baking powder. — Baking powder is composed of two quantities of cream-of-tartar
and one quantity of bi-carbonate of soda.
Bi carbonate of soda is an alkali, and is sometimes made of common salt, but
very often is obtained from a mineral substance called cryolite.
Cream-of-tartar is an acid, a substance dissolved in the grapes.
When the two substances are mixed there is no action between them. When a
liquid is added there is a slight effervescence a small amount of carbon dioxid gas
is formed. When they are moistened and heated a large amount of gas is formed.
When a mixture having baking powder in it is put into the oven, the carbon
dioxid gas wants to escape and it carries the mixture up with it and the mixture
becomes light and porous. A. H.
54
History . .
Botany
Chemical
analysis.
SYLLABUS OF LESSON ON THE POTATO
Early -
Later Introduced into En-
rope.
Native South America.
Spread into North America.
By Spaniards, 16th cen-
tury.
Ireland, Sir John Ha w-
kins, 1565.
England, Sir Francis
Drake, 1585.
England, Sir Walter
Kaleigh, 1586.
[Botanical name — Solatium tuberosum.
Family — Deadly nightshade.
.Climate — Temperate.
Part used as food— Tuber.
(•Propagation— By buds or eyes.
{AVater.
Starch.
Nitrogenous matter,
^lineral salts.
Cellulose.
[Starch, water, and cellulose separated.
^ . , J Starch test — Iodin.
experiment 1 starch microscopically rGranules.
( viewed. ICell walls.
„ , -, . (Proper cooking of starch.
Dependent upon cooKmgjg^. of c|llulose or vegetable fiber.
Food value.
Dependent upon dietary rFats.
' combination. (Albuminoids.
Note
/Practical value of in
* struction.
Pupils will not serve waxy potatoes.
Will allow steam to escape.
Will not use potato water.
Will combine with food rich in nitrogen.
Will keep potatoes in dry, cool place.
Cook and thoroughly masticate all starchy
foods.
I. McM. A., Teacher.
PUPIL'S EXERCISE ON LESSON ON THE POTATO.