191. - - Kumiss. Into a quart of milk, put two tbsp. of granu- lated sugar and add about ^ of a compressed yeast cake. Put in a warm place and leave for 24 hours. Cool and taste. This will be kumiss or fermented milk. Is it sour? 192. - - Prepare equal weights of the following sugars : a. sucrose d. glucose b. maltose e. levulose c. lactose Dissolve each in small equal quantities of distilled water. (These solutions are for the next experiment.) Note any changes in appear- ance which may occur, and the rapidity with which each sugar FLOUR MIXTURES 185 dissolves. Using a small measured fraction of each solution can you detect any difference in sweetness? 193. - - a. Prepare small, equal weights of compressed yeast cake and mix one portion with each sugar solution. Turn the mixture into fermentation tubes and allow them to stand in a uniformly warm place. b. Note in which tube fermentation begins and the rapidity with which it proceeds. c. Compare the volume of gas collected during a unit length of time. d. What do you conclude as to the relative fermentative qualities of the sugars used ? e. Of what significance is this? Flour Mixtures (Common designations) Biscuits Doughnuts Muffins Waffles Bread Griddlecakes Rolls Timbales Cookies Fillings and frostings Cakes Pastry Fillings for pie Classification of Flour Mixtures Batters - - beaten. Doughs — mixed with knife or kneaded and rolled out. Proportion of Liquid to Flour Thin Batters Thick Batters i-i 1-2 Griddlecakes Cake Waffles Suet puddings Fritters Emergency biscuit Popovers Muffins Dropped cookies l86 LABORATORY MANUAL OF FOODS AND COOKERY Soft Dough Stiff Dough 1-3 1-4 Biscuit Pastry Crullers Rolled cookies Bread Rolls Flour Mixtures Essential Ingredients : Non-essential Ingredients : Flour Eggs Liquid Sweetening Leavening agent Shortening Salt Flavoring Function of: Flour : to give substance or body. Liquid : to hold dry ingredients together. Milk Eggs Water Coffee Molasses Cocoa Wine Brandy Leavening agent : to produce a gas which separates the particles, and expands by the heat applied in baking, thus raising the mixture. Leavening Agents Baking powder Yeast Baking soda and an acid Salt : to increase palatability. Shortening : to make brittle by enriching. Butter Suet Oleomargarine Drippings Lard Chicken fat Crisco Refined oils FLOUR MIXTURES 187 Sweetening : Sugar Molasses Brown sugar Karo Glucose Eggs: to moisten to thicken to leaven to flavor Flavoring: to increase palatability. Spices Fruit juices Extracts Fruit rinds Oven Temperature Biscuit, "hot" i °F., l ° C. Bread, " hot " ° F., ° C. / with butter " moderate " ° F., ° C. ! \ without butter " cool " ° F., ° C. Cookies, " moderate " ° F., ° C. Muffins, " moderate " ° F., ° C. Pastry, " hot " ° F., ° C. Popovers, " very hot to moderate ' .... ' F., 3 C. Rolls, " hot to moderate " ° F., ° C. REFERENCES Flour and Bread ATWATER, H. W. Bread and Bread Making. United States De- partment of Agriculture, Farmers' Bulletin 389 (1910). BEVIER. Some Points in the Making and Judging of Bread. Uni- versity of Illinois, Bulletin, vol. 10 (March 17, 1913). Bread Lesson. Demonstration. Iowa State College, Agricultural Department, Short Course Class Notes, No. i. Bulletin on Idaho Bread Contest Clubs. Idaho State Department of Public Instruction.

AI-modernized reading of the original text

191. - - Kumiss. Into a quart of milk, put two tbsp. of granulated sugar and add about ^ of a compressed yeast cake. Put in a warm place and leave for 24 hours. Cool and taste. This will be kumiss or fermented milk. Is it sour? 192. - - Prepare equal weights of the following sugars : a. sucrose d. glucose b. maltose e. levulose c. lactose Dissolve each in small equal quantities of distilled water. (These solutions are for the next experiment.) Note any changes in appearance which may occur, and the rapidity with which each sugar dissolves. Using a small measured fraction of each solution can you detect any difference in sweetness? 193. - - a. Prepare small, equal weights of compressed yeast cake and mix one portion with each sugar solution. Turn the mixture into fermentation tubes and allow them to stand in a uniformly warm place. b. Note in which tube fermentation begins and the rapidity with which it proceeds. c. Compare the volume of gas collected during a unit length of time. d. What do you conclude as to the relative fermentative qualities of the sugars used ? e. Of what significance is this? Flour Mixtures (Common designations) Biscuits Doughnuts Muffins Waffles Bread Griddlecakes Rolls Timbales Cookies Fillings and frostings Cakes Pastry Fillings for pie Classification of Flour Mixtures Batters - - beaten. Doughs — mixed with knife or kneaded and rolled out. Proportion of Liquid to Flour Thin Batters Thick Batters i-i 1-2 Griddlecakes Cake Waffles Suet puddings Fritters Emergency biscuit Popovers Muffins Dropped cookies Soft Dough Stiff Dough 1-3 1-4 Biscuit Pastry Crullers Rolled cookies Bread Rolls Flour Mixtures Essential Ingredients : Non-essential Ingredients : Flour Eggs Liquid Sweetening Leavening agent Shortening Salt Flavoring Function of: Flour : to give substance or body. Liquid : to hold dry ingredients together. Milk Eggs Water Coffee Molasses Cocoa Wine Brandy Leavening agent : to produce a gas which separates the particles, and expands by the heat applied in baking, thus raising the mixture. Leavening Agents Baking powder Yeast Baking soda and an acid Salt : to increase palatability. Shortening : to make brittle by enriching. Butter Suet Oleomargarine Drippings Lard Chicken fat Crisco Refined oils Sweetening : Sugar Molasses Brown sugar Karo Glucose Eggs: to moisten to thicken to leaven to flavor Flavoring: to increase palatability. Spices Fruit juices Extracts Fruit rinds Oven Temperature Biscuit, "hot" i °F., l ° C. Bread, " hot " ° F., ° C. / with butter " moderate " ° F., ° C. ! \ without butter " cool " ° F., ° C. Cookies, " moderate " ° F., ° C. Muffins, " moderate " ° F., ° C. Pastry, " hot " ° F., ° C. Popovers, " very hot to moderate ' .... ' F., 3 C. Rolls, " hot to moderate " ° F., ° C. Flour and Bread ATWATER, H. W. Bread and Bread Making. United States Department of Agriculture, Farmers' Bulletin 389 (1910). BEVIER. Some Points in the Making and Judging of Bread. University of Illinois, Bulletin, vol. 10 (March 17, 1913). Bread Lesson. Demonstration. Iowa State College, Agricultural Department, Short Course Class Notes, No. i. Bulletin on Idaho Bread Contest Clubs. Idaho State Department of Public Instruction.

A laboratory manual of foods and cookery