Cream of tartar, made from the crystals which collect
in wine casks, is the most convenient acid to use with soda,
for it unites with soda only when heated, and the gas there-
fore is not all liberated until the mixture is in the oven.
Unless pure cream of tartar is available it is safer to use a
reliable baking-powder.
The proportion of soda and acids is as follows :
1 tsp. soda and 2| tsp. cream of tartar for 1 qt. of flour.
1 tsp. baking-powder for each cup of flour.✪ Popovers
1 tsp. soda to 1 pt. of thick sour milk.
I tsp. soda to 1 c. of molasses for batters.
f tsp. soda to 1 c. of molasses for stiff doughs.
Molasses as it is made now, from corn instead of cane
syrup requires slightly less than one teaspoon of soda for
each cup.
244 SCHOOL KITCHEN TEXTBOOK
In any recipe where soda is to be used with cream of tartar
substitute baking-powder in the proportion of one teaspoon
of baking-powder to each cup of flour or meal.
Where only a small amount of carbon dioxide gas is
desired, it is safer to use baking-powder, as it is more ac-
curately measured than fractions of a spoonful of soda and
cream of tartar.
In preparing all batters and soft doughs, which are made
light with soda and an acid, mix the dry ingredients in one
bowl; then mix the liquids with the beaten eggs, stir this
quickly into the dry mixture; add the butter, melted, and
when these are mixed thoroughly, bake or fry immediately.
The combined amount of the old measurement of one level
teaspoon of soda and two slightly rounded teaspoons of
cream of tartar, and the fraction of cornstarch or rice flour
which is a necessary ingredient of pure baking-powder, would
be from four to five level teaspoons. This is the average
amount for one quart of flour for biscuits, making the amount
for one cup of flour a trifle more than one level teaspoon.
Mixtures that are rich in butter require a trifle more, as it
is harder for the gas to lift up a dough heavy with fat ; and
those that have eggs to help make them light, require slightly
less than this proportion. Use always as little as will make
the dough light, and as flours vary and baking-powders vary,
the right amount must often be determined by experience.
Too much baking-powder gives a salty taste, causes doughnuts
to soak fat, and makes cake too porous.
GENERAL DIRECTIONS
Have the pans ready and greased, if necessary, the fire
in good condition, and all the ingredients at hand before
you begin to put together. By measuring dry things first,
then the liquid, one cup will do for all, without washing.
Beat the eggs in a small bowl and use some of the liquid
(milk or water) to rinse the egg from the bowl. Measure
accurately and use every grain of dry material and every
drop of liquid. Scrape all the dough from the bowl, but
never scrape the dough from the knife on the edge of the
THICKER BATTERS OR DOUGHS TO BE DROPPED 245
pan. Put it into the spoon, and then from the spoon into
the corner of the pan. Fill the mixing bowl with cold water
if not ready to wash it immediately, but if an egg-beater be
used, wipe it at once with a damp cloth and then with a dry
one.
Recipe, No. 165. Corn Cake
1 c. flour. 2 tsp. baking powder.
^ c. fine yellow corn meal. 1 c. sweet milk ; if sour milk
i c. sugar. be used, omit the cream of
^ tsp. salt. tartar.
1 tsp. cream of tartar. 1 egg. ✪ Corn Cake
Page 127 · 2 recipe records on this page
Presented as published in 1915. 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
Cream of tartar, made from the crystals which collect in wine casks, is the most convenient acid to use with soda, for it unites with soda only when heated, and the gas therefore is not all liberated until the mixture is in the oven. Unless pure cream of tartar is available it is safer to use a reliable baking-powder.
The proportion of soda and acids is as follows :
1 tsp. soda and 2| tsp. cream of tartar for 1 qt. of flour.
1 tsp. baking-powder for each cup of flour.
1 tsp. soda to 1 pt. of thick sour milk.
I tsp. soda to 1 c. of molasses for batters.
f tsp. soda to 1 c. of molasses for stiff doughs.
Molasses as it is made now, from corn instead of cane syrup requires slightly less than one teaspoon of soda for each cup.
In any recipe where soda is to be used with cream of tartar substitute baking-powder in the proportion of one teaspoon of baking-powder to each cup of flour or meal.
Where only a small amount of carbon dioxide gas is desired, it is safer to use baking-powder, as it is more accurately measured than fractions of a spoonful of soda and cream of tartar.
In preparing all batters and soft doughs, which are made light with soda and an acid, mix the dry ingredients in one bowl; then mix the liquids with the beaten eggs, stir this quickly into the dry mixture; add the butter, melted, and when these are mixed thoroughly, bake or fry immediately.
The combined amount of the old measurement of one level teaspoon of soda and two slightly rounded teaspoons of cream of tartar, and the fraction of cornstarch or rice flour which is a necessary ingredient of pure baking-powder, would be from four to five level teaspoons. This is the average amount for one quart of flour for biscuits, making the amount for one cup of flour a trifle more than one level teaspoon. Mixtures that are rich in butter require a trifle more, as it is harder for the gas to lift up a dough heavy with fat ; and those that have eggs to help make them light, require slightly less than this proportion. Use always as little as will make the dough light, and as flours vary and baking-powders vary, the right amount must often be determined by experience. Too much baking-powder gives a salty taste, causes doughnuts to soak fat, and makes cake too porous.
GENERAL DIRECTIONS
Have the pans ready and greased, if necessary, the fire in good condition, and all the ingredients at hand before you begin to put together. By measuring dry things first, then the liquid, one cup will do for all, without washing. Beat the eggs in a small bowl and use some of the liquid (milk or water) to rinse the egg from the bowl. Measure accurately and use every grain of dry material and every drop of liquid. Scrape all the dough from the bowl, but never scrape the dough from the knife on the edge of the
THICKER BATTERS OR DOUGHS TO BE DROPPED 245
pan. Put it into the spoon, and then from the spoon into the corner of the pan. Fill the mixing bowl with cold water if not ready to wash it immediately, but if an egg-beater be used, wipe it at once with a damp cloth and then with a dry one.
Recipe, No. 165. Corn Cake
1 c. flour. 2 tsp. baking powder.
^ c. fine yellow corn meal. 1 c. sweet milk ; if sour milk
i c. sugar. be used, omit the cream of
^ tsp. salt. tartar.
1 tsp. cream of tartar. 1 egg.
Records on this page
PopoversCorn Cake