Method. Sift the dry ingredients, and rub the shorten-
ing into the mixture with the tips of the fingers; or it may
be melted and added as in pancakes. Beat the egg, add
the milk, then stir the dry materials into the liquid until
a smooth batter, of the right consistency, is formed.
This is poured or dropped by spoonfuls into greased
muffin pans and baked in a hot oven for about 20 m., or
until the muffins are well browned, firm to the touch of
FLOITR MIXTUKES AND LEAVENS: BATTERS 147
the finger, and have shrunken shghtly from the sides of
the pans.
The quantity given will make eight large muffins.
Variations. Cold boiled rice, or any left-over break-
fast cereal, may be added to the muffin batter in equal
parts, or less, as in the case of pancakes. For good muffins,
however, extra leaven in the shape of either eggs or bak-
ing powder should be added to overcome the heaviness
apt to result from the addition of the cereal.
Graham, whole wheat, or other kinds of flour or meal
may be used, as in pancakes, singly or in combination
with the wheat flour.
Berries or fruit can be added, too, or chopped nuts.
Fritter Batter 2. This is a muffin batter made similarly
to the fritter batter based on the pancake mixture; that
is, one enriched by eggs, but with only a very little butter.
This thicker fritter batter is appropriate to use where
fritters of chopped fruit, meat, or fish are dropped by
spoonfuls into deep fat, and irregular, " lumpy " shapes
result. Banana fritters made in this way are particularly
good. (See Chapter XIII, page 123.)
Steamed Puddings. A muffin batter, sweetened with
about half as much sugar as flour, made as plain
or as rich as you please, and spiced, if you like it,
with nutmeg or clove, one teaspoonful to a cup of flour,
makes an excellent steamed pudding. Chopped apples,
peaches, figs, raisins, or fresh berries may be added if
desired.✪ Steamed Puddings
Quick Cakes. The steamed pudding mixture described
above will, if baked, yield an astonishing variety of quick
cakes, cakes that are made quickly and are meant to be
eaten quickly — while hot from the oven, if you wish.
148 PRINCIPLES OF FOOD PREPARATION
STUDY OF THE EFFECT OF VARIOUS INGREDIENTS, ETC.,
IN FLOUR MIXTURES
The following studies may profitably be made, if time
allows, either in school or at home.
Effect of Egg in a Flour Mixture
1. Make a thick batter, on the basis of one cup of flour.
Omit the butter, but add sugar and fruit as directed for
a steamed pudding. Steam for one hour in a greased mold.
2. Make a similar batter, but add, just before the fruit
is put in, one well-beaten egg. Steam as before.
3. Make a third batter, to which an egg is added in the
following manner: Separate the yolk and white. Beat
the yolk, and add it to the milk; beat the white stiffly, and
cut or fold it into the batter the last thing. Steam as
before.
Compare. Which pudding rose the highest? Which the
next highest? How much baking powder could be de-
ducted when beaten egg is used? How much when the
yolk and white are beaten separately?
Which batter was the softest? (Note in which the
fruit sank the most.) How much flour could be added to
make up for the '^ wetting " effect of the egg? (This
might be the basis of a new experiment.)
Butter and Egg Complemental in a Flour Mixture
Page 65 · 1 recipe record on this page
Presented as published in 1914. 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
Method. Sift the dry ingredients, and rub the shortening into the mixture with the tips of the fingers; or it may be melted and added as in pancakes. Beat the egg, add the milk, then stir the dry materials into the liquid until a smooth batter, of the right consistency, is formed.
This is poured or dropped by spoonfuls into greased muffin pans and baked in a hot oven for about 20 m., or until the muffins are well browned, firm to the touch of
FLOITR MIXTUKES AND LEAVENS: BATTERS 147
the finger, and have shrunken slightly from the sides of the pans.
The quantity given will make eight large muffins.
Variations. Cold boiled rice, or any left-over breakfast cereal, may be added to the muffin batter in equal parts, or less, as in the case of pancakes. For good muffins, however, extra leaven in the shape of either eggs or baking powder should be added to overcome the heaviness apt to result from the addition of the cereal.
Graham, whole wheat, or other kinds of flour or meal may be used, as in pancakes, singly or in combination with the wheat flour.
Berries or fruit can be added, too, or chopped nuts.
Fritter Batter 2. This is a muffin batter made similarly to the fritter batter based on the pancake mixture; that is, one enriched by eggs, but with only a very little butter. This thicker fritter batter is appropriate to use where fritters of chopped fruit, meat, or fish are dropped by spoonfuls into deep fat, and irregular, " lumpy " shapes result. Banana fritters made in this way are particularly good. (See Chapter XIII, page 123.)
Steamed Puddings. A muffin batter, sweetened with about half as much sugar as flour, made as plain or as rich as you please, and spiced, if you like it, with nutmeg or clove, one teaspoonful to a cup of flour, makes an excellent steamed pudding. Chopped apples, peaches, figs, raisins, or fresh berries may be added if desired.
Quick Cakes. The steamed pudding mixture described above will, if baked, yield an astonishing variety of quick cakes, cakes that are made quickly and are meant to be eaten quickly — while hot from the oven, if you wish.
STUDY OF THE EFFECT OF VARIOUS INGREDIENTS, ETC., IN FLOUR MIXTURES
The following studies may profitably be made, if time allows, either in school or at home.
Effect of Egg in a Flour Mixture
1. Make a thick batter, on the basis of one cup of flour. Omit the butter, but add sugar and fruit as directed for a steamed pudding. Steam for one hour in a greased mold.
2. Make a similar batter, but add, just before the fruit is put in, one well-beaten egg. Steam as before.
3. Make a third batter, to which an egg is added in the following manner: Separate the yolk and white. Beat the yolk, and add it to the milk; beat the white stiffly, and cut or fold it into the batter the last thing. Steam as before.
Compare. Which pudding rose the highest? Which the next highest? How much baking powder could be deducted when beaten egg is used? How much when the yolk and white are beaten separately?
Which batter was the softest? (Note in which the fruit sank the most.) How much flour could be added to make up for the '^ wetting " effect of the egg? (This might be the basis of a new experiment.)
Butter and Egg Complemental in a Flour Mixture
Records on this page
Steamed Puddings