2. Soda and the acid of molasses, e.g., gingerbread, etc.
3. Soda and the acid of cream of tartar, e.g., cakes, etc.
4. Soda and acid of baking powders, e.g., cakes, etc.
66 DOMESTIC SCIENCE.
(6) Generated in the mixture by the action of yeast, e.g.,
bread.
(c) Generated in the flour-mixture, and forced into it by
machinery, e.g., aerated bread.
Note. — Frequently two or more agents are used in the same mixture.
3. Gluten.
When wheat flour is made into a dough, kneaded thoroughly, and
the starch taken out of it by washing in several waters, there remains
a gray, tough elastic substance. It is this substance gluten which
stretches like rubber that holds the gas in the flour-mixtures iintil
the mass is light and porous. In the process of baking the gluten
stiffens and the mass retains its porous, spongy shape.
General Directions for Flour Mixtures.
1. Preparation.
(a) Attend to the fire. If the fuel is coal, see that
the fire will not need fresh coal while the
article is cooking.
(6) Collect necessary utensils and ingredients.
(c) As a rule, line pans and grease tins before begin-
ning to mix.
(d) Fruit should be cleaned, thoroughly dried, and
well floured before being added to flour-
mixtures.
2. The Mixing.
Use an earthem bowl and a wooden spoon for
mixing. MojuMure dry ingredients, then butter, then
licjuids. If butter is very hard cover with tepid water
and wash it with the spoon until creamy, then pour off
the water.
When the yolks and wliit<!H an; beaten separately, boat
the whites until stitt" but not dry and add to the mixture
FLOUR-MIXTURES. 67
after the flour. Never stir batters after the final beating,
because tlie stirring takes out the air which has been
drawn in by the beating.
Cake pans should be filled nearly two-thirds full and
the mixture spread evenly over the pan.
3. Baking.
As a general rule the depth of batter or thickness of
dough determines the temperature of the oven. A thin
cake requires a hot oven and a thick loaf a moderate oven.
Cake should be looked at frequently while baking.
By opening the oven door a short distance only and clos-
ing quickly without jarring the oven, there' is no danger
of causing the cake to fall. Cake should not be moved
in the oven until it has risen to its full height, which
should be when about half baked.
P Test cake, muffins, etc., by pressing gently with the tip
of the finger ; if baked no impression of the finger will
remain. Light cake shrinks from the pan when baked,
but pound cakes do not.
64.— POPOVERS.
1 cup flour.
1 cup milk.
1 large egg✪ Popovers.
^ tsp. salt.
Grease six popover cups, place on a baking sheet or
pan in the oven. Break the egg into a pitcher, add
salt and beat until light with a Dover beater. Add the
milk and beat until perfectly smooth. Pour the batter
quickly into the hot cups and bake in a hot oven about
thirty minutes. Look at them about ten minutes after
placing in the oven, and if browning reduce the heat.
68
DOMESTIC SCIENCE.
65.— GRIDDLE CAKES.
2 cups flour.
If cups sour milk.
1 tsp. salt.
1 tsp. soda.
4 tsps. melted fat.
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2. Soda and the acid of molasses, e.g., gingerbread, etc.
3. Soda and the acid of cream of tartar, e.g., cakes, etc.
4. Soda and acid of baking powders, e.g., cakes, etc.
66 DOMESTIC SCIENCE.
(6) Generated in the mixture by the action of yeast, e.g.,
bread.
(c) Generated in the flour-mixture, and forced into it by
machinery, e.g., aerated bread.
Note. — Frequently two or more agents are used in the same mixture.
3. Gluten.
When wheat flour is made into a dough, kneaded thoroughly, and
the starch taken out of it by washing in several waters, there remains
a gray, tough elastic substance. It is this substance gluten which
stretches like rubber that holds the gas in the flour-mixtures iintil
the mass is light and porous. In the process of baking the gluten
stiffens and the mass retains its porous, spongy shape.
General Directions for Flour Mixtures.
1. Preparation.
(a) Attend to the fire. If the fuel is coal, see that
the fire will not need fresh coal while the
article is cooking.
(6) Collect necessary utensils and ingredients.
(c) As a rule, line pans and grease tins before begin-
ning to mix.
(d) Fruit should be cleaned, thoroughly dried, and
well floured before being added to flour-
mixtures.
2. The Mixing.
Use an earthem bowl and a wooden spoon for
mixing. MojuMure dry ingredients, then butter, then
licjuids. If butter is very hard cover with tepid water
and wash it with the spoon until creamy, then pour off
the water.
When the yolks and wliit<!H an; beaten separately, boat
the whites until stitt" but not dry and add to the mixture
FLOUR-MIXTURES. 67
after the flour. Never stir batters after the final beating,
because tlie stirring takes out the air which has been
drawn in by the beating.
Cake pans should be filled nearly two-thirds full and
the mixture spread evenly over the pan.
3. Baking.
As a general rule the depth of batter or thickness of
dough determines the temperature of the oven. A thin
cake requires a hot oven and a thick loaf a moderate oven.
Cake should be looked at frequently while baking.
By opening the oven door a short distance only and clos-
ing quickly without jarring the oven, there' is no danger
of causing the cake to fall. Cake should not be moved
in the oven until it has risen to its full height, which
should be when about half baked.
P Test cake, muffins, etc., by pressing gently with the tip
of the finger ; if baked no impression of the finger will
remain. Light cake shrinks from the pan when baked,
but pound cakes do not.
64.— POPOVERS.
1 cup flour.
1 cup milk.
1 large egg.
^ tsp. salt.
Grease six popover cups, place on a baking sheet or
pan in the oven. Break the egg into a pitcher, add
salt and beat until light with a Dover beater. Add the
milk and beat until perfectly smooth. Pour the batter
quickly into the hot cups and bake in a hot oven about
thirty minutes. Look at them about ten minutes after
placing in the oven, and if browning reduce the heat.
68
DOMESTIC SCIENCE.
65.— GRIDDLE CAKES.
2 cups flour.
If cups sour milk.
1 tsp. salt.
1 tsp. soda.
4 tsps. melted fat.