no PRINCIPLES OF COOKERY.
these substances in the right proportions, there are
times when we must use them separately.
Angel cake, for example, requires the addition of
cream of tartar to stiffen the egg-white which is its
foundation. This aids in holding up the spongy mass
until it is made firm by heat. In any case where there
is a large proportion of egg-white a slight excess of
cream of tartar is desirable.
Molasses That molasses is acid in spite of its sweetness is evi-
dent by testing it with a bit of soda. For this reason
soda is added to molasses candy since if it is filled with
air bubbles it will be more brittle. The acidity varies
in different grades of molasses, and modern methods
of manufacture and quick transportation give us a less
acid product than that of the past. This explains why
many of the recipes of our great-grandmothers called
for such large quantities of soda in gingerbread, etc.
In such recipes it is usually wise to reduce the quantity
of soda and use a small amount of baking powder.
Brown bread and all cakes and puddings containing
molasses, because of its acidity, are usually more pal-
atable if some soda is used to make them light instead
of baking powder only.
Butter contains so much buttermilk that, unless it is
washed before using, a bit of soda is essential for all
rich cakes and cookies which are to be kept for any
length of time.
sour Miik Because of the tendency to use an excess of soda
and soda wjt^ -^ ^ use 0£ sour mjjj, kas been condemned. But
BREAD AND OTHER DOUGHS. in
thick, sour milk is- not very variable in acidity, and the
use of one even teaspoon ful of soda with each pint of
sour milk is safe. Soda is inexpensive and sour milk-
is also, while cream of tartar and baking powder are
costly. One half level teaspoon of soda is usually
enough when one cup of molasses is used, as it is with
one cup of sour milk. When it is more convenient to
BOSTON BROWN BREAD.
substitute sweet milk for sour, we retain the soda and
add one slightly rounding teaspoonful of cream of tar-
tar. .
Baking powder contains some starch, but two or strength of
three level teaspoonfuls of baking powd✪ Boston Brown Breader are equal in powder
effect to one rounding teaspoonful of cream of tartar
and the half level teaspoonful of soda.
Just why some good old recipes recommend dissolv-
ing soda in hot water before adding it to the other
ingredients, or mixing it with hot molasses, is uncer-
tain. Perhaps the housewives wanted to "see with
ii2 PRINCIPLES OF COOKERY.
their eyes" that action would result. Or the habit
might have been the result of the impure quality of
the alkaline substance. The "pearl ash," as saleratus
was called, was not as finely pulverized as is the 'soda of
today, and may not have been as thoroughly purified
from other ash. Hot water would dissolve it quickly,
any impurities would settle, and even if some gas es-
caped enough was left to do the work of puffing up
the dough.
Mixing Such small quaniities relatively of soda, cream of
powder tartar, and baking powder are used in a dough that it
has been a question how they should be mixed with
the other ingredients to secure the most perfect result.
The dough should be light throughout, not here a solid
streak, and there large bubbles.
Page 44 · 1 recipe record on this page
Presented as published in 1910. 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
these substances in the right proportions, there are times when we must use them separately.
Angel cake, for example, requires the addition of cream of tartar to stiffen the egg-white which is its foundation. This aids in holding up the spongy mass until it is made firm by heat. In any case where there is a large proportion of egg-white a slight excess of cream of tartar is desirable. Molasses That molasses is acid in spite of its sweetness is evident by testing it with a bit of soda. For this reason soda is added to molasses candy since if it is filled with air bubbles it will be more brittle. The acidity varies in different grades of molasses, and modern methods of manufacture and quick transportation give us a less acid product than that of the past. This explains why many of the recipes of our great-grandmothers called for such large quantities of soda in gingerbread, etc. In such recipes it is usually wise to reduce the quantity of soda and use a small amount of baking powder. Brown bread and all cakes and puddings containing molasses, because of its acidity, are usually more palatable if some soda is used to make them light instead of baking powder only.
Butter contains so much buttermilk that, unless it is
washed before using, a bit of soda is essential for all
rich cakes and cookies which are to be kept for any
length of time.
sour Miik Because of the tendency to use an excess of soda
and soda wjt^ -^ ^ use 0£ sour mjjj, kas been condemned. But
BREAD AND OTHER DOUGHS. in thick, sour milk is not very variablee in acidity, and the use of one even teaspoon ful of soda with each pint of sour milk is safe. Soda is inexpensive and sour milkis also, while cream of tartar and baking powder are costly. One half level teaspoon of soda is usually enough when one cup of molasses is used, as it is with one cup of sour milk. When it is more convenient to
BOSTON BROWN BREAD.
substitute sweet milk for sour, we retain the soda and add one slightly rounding teaspoonful of cream of tartar. .
Baking powder contains some starch, but two or strength of three level teaspoonfuls of baking powder are equal in powder effect to one rounding teaspoonful of cream of tartar and the half level teaspoonful of soda.
Just why some good old recipes recommend dissolving soda in hot water before adding it to the other ingredients, or mixing it with hot molasses, is uncertain. Perhaps the housewives wanted to "see with
their eyes" that action would result. Or the habit might have been the result of the impure quality of the alkaline substance. The "pearl ash," as saleratus was called, was not as finely pulverized as is the 'soda of today, and may not have been as thoroughly purified from other ash. Hot water would dissolve it quickly, any impurities would settle, and even if some gas escaped enough was left to do the work of puffing up the dough.
Mixing Such small quantities relatively of soda, cream of
powder tartar, and baking powder are used in a dough that it
has been a question how they should be mixed with
the other ingredients to secure the most perfect result.
The dough should be light throughout, not here a solid
streak, and there large bubbles.
Records on this page
Boston Brown Bread