The school kitchen textbook

^ tsp. soda (mashed fine) or 2 tbsp. butter or dripping. Mix the dry ingredients thoroughly in the order given. Add the milk with the egg (well beaten), and the melted butter last. Beat well and bake in muffin-pans, or a shallow pan in a hot oven about twenty minutes. This cake may be made without the egg, and when it is to be eaten with meat the egg is unnecessary ; but when this is the most substantial part of the meal, the egg should be used. Recipe, No. 166. Rye Muffins 1 c. rye meal (sifted). 2 tsp. baking-powder. 1 c. white flour. 1 egg. I c. sugar. 1 c. milk. I tsp. salt. Mix the dry ingredients thoroughly. Beat the egg, add the milk, and stir quickly into the dry mixture. Bake in hot gem pans, twenty-five minutes. Recipe, No. 167. Gingerbread ^ c. molasses. 2 tbsp. dripping. § tbsp. ginger. | c. boiling water. i tsp. salt. 1 c. flour. ^ tsp. soda (scant). Sift the ginger, salt, and soda into the molasses ; add the dripping softened, beat well, and add the boiling water and flour. Beat thoroughly and bake in a shallow pan in a hot oven about twenty minutes. Recipe, No. 168. Dutch Apple Cake Mix one pint of flour, one half teaspoon of salt and three teaspoons of baking-powder ; rub in one fourth cup of butter ; beat one egg and mix it with one scant cup of milk ; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Core, pare and cut four or five apples into eighths ; lay them in ^parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle two tablespoons of sugar on the apple. Bake in a hot oven twenty or thirty minutes. Serve it hot with butter, as a tea cake, or with lemon sauce as a pudding. Recipe, No. 169. Hermits One cup each of molasses, butter, sugar and sweet or sour milk, one teaspoon each of soda and cinnamon, and one half teaspoon each of salt and clove, and a dash of nutmeg. Flour to make a drop batter, and one half pound of raisins seeded and chopped or quartered. Mix the spices and soda with one cup of flour, and flour the raisins. Heat the molasses enough to melt the butter, add the sugar and milk, then the flour mixture and enough more to make a drop batter, then the raisins. Spread the dough on a buttered pan about one fourth inch thick, bake quickly, and while warm cut into oblongs. These are rich and delicious and much more delicate than when made with eggs and a stiffer dough. They are better when freshly baked. Questions on Thick Batters What is the consistency of a and Hquid in muffin mixthin batter ? tures ? What are some of the terms In how many ways may we used to designate the thick- use soda in cooking and ness of batters ? obtain carbon dioxide? What is the proportion of flour How much soda should be THICKER BATTERS OR DOUGHS TO BE DROPPED 247 used with one pint of sour milk? How much with one teaspoon of cream of tartar? How much with one cup of molasses ? Why is it better to mix the soda with the flour rather than to dissolve it ? Why should soda be finely pulverized ? What is cooking soda? What is cream of tartar ? What should be the proportion of baking-powcer to one cup of flour? LESSON XVI DOUGHS TO BE ROLLED