4. Trace the relation of the experiments to the practical work of this chapter. What constituent of flour, isolated in your formal experiments, is most important as affecting the other ingredients in a batter? 5. Enumerate in order, and illustrate by examples, the principles of proportion, combination of ingredients, and methods of mixing, gained from the whole of the work out- lined in this chapter. 6. Compare flour and milk, considered as perfect foods. EXERCISES 153 EXERCISES The exercises on this subject may be chosen from the various derivatives of the thin and the thick batter. References Bailey. Sanitary and Applied Chemistry, Chap. XII. Church. Foods, Part II. Jordan. The Principles of Human Nutrition, p. 52. Hutchison. Food and Dietetics, Chaps. XI and XII. Lassar-Cohn. Chemistry in Daily Life, Lecture IV. Sherman. Chemistry of Food and Nutrition, see Index, Snyder. Human Foods, Chap. X. Thompson. Practical Dietetics, see Index. Wiley. Foods and their Adulterations, Part V. Wheat." HOW TO MEASURE DRY MATERIALS The cup at the right can be used either for liquids or dry materials CHAPTER XVI FLOUR MIXTURES AND LEAVEJ^S — continued PART II. DOUGHS THE SOFT DOUGH A soft dough is a mixture which is sufficiently firm to stand without support at the sides. It is thus distin- guished from a batter by possessing in a greater degree what the texts on physics tell us are the properties of a solid rather than the properties of a fluid. It does not, however, fulfill all the requirements of a solid as enu- merated in the physics texts, for not only will it not " sus- tain pressure without being supported laterally," but it will even spread a little if left quite to itself. But it will not, like the batter, which is a true fluid, ever find its own level. The soft dough usually calls for three times as much flour as liquid, but this proportion has to be modified according to the conditions stated in the rules for batters. EXAMPLES OF THE SOFT DOUGH Emergency Biscuit As its name implies, the emergency biscuit can be made in a time of stress, or under difficulties. It does not call for the use of a molding board, a rolling pin, or a 154 FLOUR MIXTURES AND LEAVENS: DOUGHS 155 biscuit cutter. It takes less time to mix than any other batter or dough, its appearance is novel, and its flavor is good. Ingredients. Two cups of flour, four teaspoonfuls of baking powder, one-half teaspoonful of salt, two to four tablespoonfuls of butter, fresh lard, or other shortening. Two-thirds of a cup of liquid are required. This may be milk, water, or a mixture of both. Or in case of need it may be egg beaten in water,✪ Emergency Biscuit in the proportion of one egg to a pint of water.

AI-modernized reading of the original text

4. Trace the relation of the experiments to the practical work of this chapter. What constituent of flour, isolated in your formal experiments, is most important as affecting the other ingredients in a batter? 5. Enumerate in order, and illustrate by examples, the principles of proportion, combination of ingredients, and methods of mixing, gained from the whole of the work outlined in this chapter. 6. Compare flour and milk, considered as perfect foods. The exercises on this subject may be chosen from the various derivatives of the thin and the thick batter. References Bailey. Sanitary and Applied Chemistry, Chap. XII. Church. Foods, Part II. Jordan. The Principles of Human Nutrition, p. 52. Hutchison. Food and Dietetics, Chaps. XI and XII. Lassar-Cohn. Chemistry in Daily Life, Lecture IV. Sherman. Chemistry of Food and Nutrition, see Index, Snyder. Human Foods, Chap. X. Thompson. Practical Dietetics, see Index. Wiley. Foods and their Adulterations, Part V. Wheat." HOW TO MEASURE DRY MATERIALS The cup at the right can be used either for liquids or dry materials CHAPTER XVI FLOUR MIXTURES AND LEAVEJ^S — continued PART II. DOUGHS THE SOFT DOUGH A soft dough is a mixture which is sufficiently firm to stand without support at the sides. It is thus distinguished from a batter by possessing in a greater degree what the texts on physics tell us are the properties of a solid rather than the properties of a fluid. It does not, however, fulfill all the requirements of a solid as enumerated in the physics texts, for not only will it not " sustain pressure without being supported laterally," but it will even spread a little if left quite to itself. But it will not, like the batter, which is a true fluid, ever find its own level. The soft dough usually calls for three times as much flour as liquid, but this proportion has to be modified according to the conditions stated in the rules for batters. EXAMPLES OF THE SOFT DOUGH Emergency Biscuit As its name implies, the emergency biscuit can be made in a time of stress, or under difficulties. It does not call for the use of a molding board, a rolling pin, or a FLOUR MIXTURES AND LEAVENS: DOUGHS 155 biscuit cutter. It takes less time to mix than any other batter or dough, its appearance is novel, and its flavor is good. Ingredients. Two cups of flour, four teaspoonfuls of baking powder, one-half teaspoonful of salt, two to four tablespoonfuls of butter, fresh lard, or other shortening. Two-thirds of a cup of liquid are required. This may be milk, water, or a mixture of both. Or in case of need it may be egg beaten in water, in the proportion of one egg to a pint of water.

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Principles of food preparation