Household science and arts

2 ts. ginger 1 ts. cinnamon 1} ts. bicarbonate of soda 1 c. molasses 1 egg (beaten light) 3 tbs. melted dripping 1 c. sour milk GINGERBREAD. I Mix and sift the dry materials ; mix the wet materials. Pour the wet mixture into the dry, beat it thoroughly, and bake it in a shallow greased pan for about twenty minutes in a moderate oven. Boiling water makes a moist gingerbread and cold water makes a dry one. GINGERBREAD. H Mix and sift the dry materials ; mix the wet materials and the beaten egg. Pour the wet mixture into the dry, and mix and beat it thoroughly. Bake it in greased muffin tins or a shallow pan for about twenty-five minutes in a moderate oven. Digitized by Google RECIPE 19a. 2 c. flour 4 ts. baking powder i ts. salt li tbs. shortening About } c. milk (or } c. milk and water mixed) 2 c. flour 4 ts. baking powder i ts. salt 4 tbs. shortening About i c. milk Use the material of No. 193. BAKING POWDER BISCUITS Mix and sift the flour, baking powder, and salt. Work in the shortening, add the milk slowly, stirring it with a knife, until the dough has right consistency. Turn it out on a floured board, press it down lightly with a rolling pin until the dough is one inch thick. Cut it with a floured biscuit cutter and bake it from 10 to 15 m. in a hot oven or until it is thoroughly cooked. Work rapidly. SHORT CAKE Mix the materials as in No. 192. Divide the mixture into halves. Put one half into a greased pie plate, and brush the top with melted butter. Spread the second portion over the first. Bake it for about twentyfive minutes in a hot oven. When it is cooked, place one half on a serving plate, cover it with crushed fruit and place the other half over it. Put fruit or whipped cream on top. Strawberries, peaches, raspberries, or stewed fruits may be used. DUTCH APPLE CAKE Put the mixture into a shallow, greased, oblong tin. Have four sour apples, pared, cored, and cut into quarters. Place the quarters, pointed side down, in parallel rows on the shortcake mixture and sprinkle the apples with 2 tbs. sugar. Bake it in a hot oven from twenty to thirty minutes, or until the apples are soft and the cake is cooked. Serve it with a sweet pudding sauce. BAKED APPLE DUMPLING Wipe, pare, and core six apples and steam them until they are tender. Make Digitized by Google THE OVEN 131 a dough according to No. 192. Cover each apple with the biscuit dough and bake them in a moderately hot oven for about twenty-five minutes. Serve them with plain pudding sauce or lemon sauce. The Oven Tests. — It is of first importance to have the oven of proper temperature. Different preparations require different temperatures. One of the unfailing qualities of a good cook is her care for and knowledge about her oven. When white writing paper laid in oven will turn golden brown in five minutes, the oven is moderate. When white writing paper laid in oven will turn dark brown in five minutes, the oven is hot. Observations during Baking Process. — Notice these facts about your mixtures as you look at them from time to time in the oven. First, the mixture begins to rise. Second, it continues rising and begins to brown in spots. Third, it rises in the center and browns all over. Fourth, it settles to level and shrinks from pan. Time Table for Baking Biscuit (baking powder), 10 to 15 m. Biscuit and rolls (raised), 10 to 20 m. Bread (loaf), 45 to 60 m. Cake (layer), 15 to 30 m. Cake (loaf), 35 to 60 m. Cookies, 5 to 10 m. Com cake (thick), 30 to 40 m. Com cake (thin), 15 to 20 m. Muffins (baking powder), 20 to 25 m. Muffins (raised), about 30 m. Pies, 30 to 60 m. Digitized by Google Cake