Method. Mix and sift the dry ingredients, heat the molasses gently, and stir in the butter until it is dissolved; then add the dry mixture. Roll thin, and spread the sheet of dough on the inverted bottom of a dripping pan. Bake in a quick oven. Note. The gingerbread is less apt to burn if baked on the inverted bottom of a pan than if baked in the ordinary way. Can you infer a reason for this? The Effect of Combining Certain Leavens, or Using them Singly 1. (a) Make a thick batter, using flour, salt, and sweet milk. Use baking soda alone for the leaven, in the pro- portion of one teaspoonful to a pint of milk. Add melted butter the last thing, one tablespoonful to a cup of flour. Bake in muffin pans. (6) Make a thick batter as before, using sour milk, just nicely loppered instead of sweet, and using soda alone for the leaven, (c) Make a third batter, using the same ingredients as in 6, but adding as much baking powder as soda, (d) Make a muffin batter with sweet milk and baking powder in the standard proportions. 2. Compare the first three muffins with the last, taken as a standard. Which of the muffins had a yellow tint 160 PRINCIPLES OF FOOD PREPARATION and an unpleasant taste and odor? Which muffin rose the highest? Was this a Httle yellow ? Account for the yellow tint. How could it be avoided? Which muffin rose the least? Was this yellow? Suggest some means of making this muffin lighter. II The Nature of the Gas Evolved 1. Into each of three test tubes put an equal amount of baking soda. Add to the three tubes, respectively, four times as much vinegar, sour milk, and molasses as the amount of soda used. (The liquids may be measured, allowing 1 cc. to a gram, or two tablespoonfuls to an ounce.) Note the height to which the effervescence rises in the tubes; note the speed of the action; test what gas is given off. 2. To a small amount of baking powder in a test tube, the same kind used in your practical work, add three times its volume of water. Test what gas is given off. 3. To baking soda alone add water, and heat. Ill Study of Baking Powders 1. To a given number of grams of tartaric acid, H2C4H4O6, add sufficient baking soda, HNaCOa, to lib- erate the gas from the latter, according to the equation H2C4H406+2HNaC03 = Na2C4H406+2H20+2C02 Treat the mixture with water, and note the amount of effervescence, first on adding cold water, and later, when the first action has ceased, on heating the mixture gently. 2. To a given number of grams of cream of tartar, FLOUR MIXTURES AND LEAVENS! DOUGHS 161 KHC4H4O6, add sufficient baking soda to liberate the gas according to the equation KHC4H406+HNaC03 = KNaC4H406+H20+C02 Proceed as before, noting the amount of gas given off, first in the cold, then after heating slightly. 3. Combine, as before, calcium acid phosphate, CaH4(P04)2, with baking soda according to the equation CaH4(P04)2+2HNaC03 = CaHP04+Na2HP04+2H20 +2CO0 Test as before what conditions are necessary for com- plete evolution of the gas. 4. Combine ammonia alum, NH4AI (804)2, with baking soda according to the equation 2NH4A1(S04)2 + 6HNaC03 = 2A1(0H)3 H-3Na2S04 + (NH4)2S04 + 6C02 Test as before whether or not all the gas is given off in the cold.

AI-modernized reading of the original text

Method. Mix and sift the dry ingredients, heat the molasses gently, and stir in the butter until it is dissolved; then add the dry mixture. Roll thin, and spread the sheet of dough on the inverted bottom of a dripping pan. Bake in a quick oven. Note. The gingerbread is less apt to burn if baked on the inverted bottom of a pan than if baked in the ordinary way. Can you infer a reason for this? The Effect of Combining Certain Leavens, or Using them Singly 1. (a) Make a thick batter, using flour, salt, and sweet milk. Use baking soda alone for the leaven, in the proportion of one teaspoonful to a pint of milk. Add melted butter the last thing, one tablespoonful to a cup of flour. Bake in muffin pans. (6) Make a thick batter as before, using sour milk, just nicely loppered instead of sweet, and using soda alone for the leaven, (c) Make a third batter, using the same ingredients as in 6, but adding as much baking powder as soda, (d) Make a muffin batter with sweet milk and baking powder in the standard proportions. 2. Compare the first three muffins with the last, taken as a standard. Which of the muffins had a yellow tint and an unpleasant taste and odor? Which muffin rose the highest? Was this a little yellow ? Account for the yellow tint. How could it be avoided? Which muffin rose the least? Was this yellow? Suggest some means of making this muffin lighter. The Nature of the Gas Evolved 1. Into each of three test tubes put an equal amount of baking soda. Add to the three tubes, respectively, four times as much vinegar, sour milk, and molasses as the amount of soda used. (The liquids may be measured, allowing 1 cc. to a gram, or two tablespoonfuls to an ounce.) Note the height to which the effervescence rises in the tubes; note the speed of the action; test what gas is given off. 2. To a small amount of baking powder in a test tube, the same kind used in your practical work, add three times its volume of water. Test what gas is given off. 3. To baking soda alone add water, and heat. Study of Baking Powders 1. To a given number of grams of tartaric acid, H2C4H4O6, add sufficient baking soda, HNaCOa, to liberate the gas from the latter, according to the equation H2C4H406+2HNaC03 = Na2C4H406+2H20+2C02 Treat the mixture with water, and note the amount of effervescence, first on adding cold water, and later, when the first action has ceased, on heating the mixture gently. 2. To a given number of grams of cream of tartar, FLOUR MIXTURES AND LEAVENS! DOUGHS 161 KHC4H4O6, add sufficient baking soda to liberate the gas according to the equation KHC4H406+HNaC03 = KNaC4H406+H20+C02 Proceed as before, noting the amount of gas given off, first in the cold, then after heating slightly. 3. Combine, as before, calcium acid phosphate, CaH4(P04)2, with baking soda according to the equation CaH4(P04)2+2HNaC03 = CaHP04+Na2HP04+2H20 +2CO2 Test as before what conditions are necessary for complete evolution of the gas. 4. Combine ammonia alum, NH4AI (804)2, with baking soda according to the equation 2NH4A1(S04)2 + 6HNaC03 = 2A1(0H)3 H-3Na2S04 + (NH4)2S04 + 6C02 Test as before whether or not all the gas is given off in the cold.

Principles of food preparation