A laboratory manual of foods and cookery

156. - - As in Expt. 155, except as follows : Use for liquid the following : a. sweet milk b. sour milk c. buttermilk d. condensed milk (diluted) e. milk powder (liquefied) /. | milk, | water. g. water. 157. - - As before, except as follows : Use for leaven the following (calculate the amount of leaven required in each case) : a. soda and cream of tartar b. soda and sour milk c. alum baking powder d. phosphate baking powder e. yeast In each Expt. (155-157) a. Compare the practical use of the variations in ingredients. b. Compare approximate differences in cost in variations. c. Conclusions. Biscuits 158. - - Use recipe for Baking Powder Biscuits. Combine ingredients in the following manner : a. Dry ingredients, shortening chopped in, liquid. Mix with a knife just enough to combine the ingredients. Turn the dough on a slightly floured board and roll it out, cut (see Expt. 159), and bake. b. Dry ingredients, liquid, melted shortening stirred into mixture with a spoon. Turn it on a slightly floured board, roll, cut out (see Expt. 159), and bake. 159. --Divide biscuits cut out in Expt. 158 into three parts, ai, 0.2, 03; bi, b2, 63. Brush ai and bi with a little milk before baking. Brush «2 and b2 with a little melted butter before baking. Bake 03 and £3 as cut out. Compare results. 160. - - Use recipe for Baking Powder Biscuits. Substitute for butter the following shortenings : a. | butter, \ lard /. chicken fat b. oleomargarine g. olive oil c. lard h. cottonseed oil d. crisco i. corn oil e. beef drippings j. peanut oil Compare the results as to appearance, flavor, texture. 161. - - Compute the cost of the products of Expt. 160 and compare with the rating as to quality. Pastry 162. - - Use recipe for plain paste. Combine ingredients in the following manner : a. Dry ingredients, shortening chopped in, ice water. Chill before rolling out. b. Dry ingredients and ice water made into a dough. Roll mixture on a pastry cloth. Fold and roll the shortening in. c. Dry ingredients and melted shortening mixed as much as possible. Chill, chop mixture into uncombined flour. Add ice water. NOTE : An interesting observation can be made from the following experiment: Dry ingredients, measured and melted shortening, versus dry ingredients, melted and measured shortening. 163. - - From the results of Expt. 162 decide upon the best method of combining ingredients and bake the following pies in this manner : Pastry shell : a. dredge with flour --apple pie. b. brush over with white of egg — custard pie. c. bake before filling --cream pie. Sum up your observations concerning shortenings used in pastry, methods of combining, and baking of pies. Cake 164. - - Note that the general rule for plain cake conforms to these proportions : | as much shortening as sugar. | as much liquid as flour. 2 tsp. of baking powder to each cup of flour, but for every egg after the first, ^ tsp. of baking powder is deducted. Combine the ingredients for plain cake in the following ways. Bake the products at the same temperature : a. Cream the butter, add sugar, whole eggs unbeaten, milk, sifted dry ingredients. b. Cream the butter, add unbeaten egg yolk, sugar, milk, sifted dry ingredients, beaten egg white. N