Sift the flour into a pan, use six cups at first; add salt, soda and spice ; beat eggs very light ; add sour milk and cream ; mix and then stir in the flour mixture ; add enough more flour to make a dough that may be rolled. Mix well, roll one third inch thick, cut in rings and let them stand for an hour, or longer if you have time. Cover with bread cloth. Fry in hot fat, and when partly cool roll in powdered sugar. Always use powdered sugar in the dough ; in putting the doughnuts into the fat have the side that was on top for the 254 SCHOOL KITCHEN TEXTBOOK underside. This side has dried a little in rising and will be less liable to absorb fat, and the dough will rise better than if the dried side were on top. Questions on Soft Doughs What is the consistency of a thin batter ? What are some of the terms used to designate the thick- ness of batters? What is the proportion of flour and liquid in muffin mix- tures? In how many ways may we use soda in cooking and obtain carbon dioxide? How much soda should be used with one pint of sour milk? How much with one teaspoon of cream of tartar ? How much with one cup of i? 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 propor- tion of baking-powder to one cup of flour? How would you roll soft doughs ? What is frying ? What kinds of fat may be used ? How may you tell when fat is hot enough for frying ? Why should fried food be drained ? LESSON XIX BREAD CHEMICAL COMPOSITION OF BREAD Water Protein Fat Carbohy- drates Ash Bread, White . . . 35.3 9.2 1.3 53.1 1.1 Crackers, Soda . 5.9 9.8 9.1 73.1 2.1 Bread is a form of food made from the meal or flour of certain grains. The word is derived from the verb " to bray or pound," expressive of the old method of preparing the grain. Bread is therefore made of something brayed, as brayed wheat or corn. The brayed grain is moistened and made into dough. Various substances are used to raise the dough, and the raised mass is stiffened by the heat in cooking, and thus held in shape, becomes a loaf. Bread is made principally from wheat flour, because wheat is the only grain which contains the right proportion of gluten essential to the making of light, spongy bread. Rye used alone makes a moist, close, sticky bread. Corn meal alone makes too dry and crumbly a loaf, but either of these grains may be used to advantage with wheat. The gluten of wheat is a tough, gray, elastic substance and will swell to four or five times its original bulk. Wheat also contains a large amount of starch and considerable mineral matter. When the whole of the nutritious part is used, wheat is the most useful food we have, but fine white flour contains only a part of the nutriment. Bread is sometimes made by using soda and an acid to make the dough light ; but these mixtures are usually baked in small forms, and called biscuit, or muffins. In all these 255 256 SCHOOL KITCHEN TEXTBOOK methods there is no chemical change in the flour, as the dough is simply made light by the gas from the soda. But the perfect loaf of light spongy bread is made by the addition of something which produces fermentation and causes chemical changes in the flour.

AI-modernized reading of the original text

Sift the flour into a pan, use six cups at first; add salt, soda and spice ; beat eggs very light ; add sour milk and cream ; mix and then stir in the flour mixture ; add enough more flour to make a dough that may be rolled. Mix well, roll one third inch thick, cut in rings and let them stand for an hour, or longer if you have time. Cover with bread cloth. Fry in hot fat, and when partly cool roll in powdered sugar. Always use powdered sugar in the dough ; in putting the doughnuts into the fat have the side that was on top for the underside. This side has dried a little in rising and will be less liable to absorb fat, and the dough will rise better than if the dried side were on top. Questions on Soft Doughs What is the consistency of a thin batter ? What are some of the terms used to designate the thickness of batters? What is the proportion of flour and liquid in muffin mixtures? In how many ways may we use soda in cooking and obtain carbon dioxide? How much soda should be used with one pint of sour milk? How much with one teaspoon of cream of tartar ? How much with one cup of i? 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-powder to one cup of flour? How would you roll soft doughs ? What is frying ? What kinds of fat may be used ? How may you tell when fat is hot enough for frying ? Why should fried food be drained ? LESSON XIX BREAD CHEMICAL COMPOSITION OF BREAD Water Protein Fat Carbohydrates Ash Bread, White . . . 35.3 9.2 1.3 53.1 1.1 Crackers, Soda . 5.9 9.8 9.1 73.1 2.1 Bread is a form of food made from the meal or flour of certain grains. The word is derived from the verb " to bray or pound," expressive of the old method of preparing the grain. Bread is therefore made of something brayed, as brayed wheat or corn. The brayed grain is moistened and made into dough. Various substances are used to raise the dough, and the raised mass is stiffened by the heat in cooking, and thus held in shape, becomes a loaf. Bread is made principally from wheat flour, because wheat is the only grain which contains the right proportion of gluten essential to the making of light, spongy bread. Rye used alone makes a moist, close, sticky bread. Corn meal alone makes too dry and crumbly a loaf, but either of these grains may be used to advantage with wheat. The gluten of wheat is a tough, gray, elastic substance and will swell to four or five times its original bulk. Wheat also contains a large amount of starch and considerable mineral matter. When the whole of the nutritious part is used, wheat is the most useful food we have, but fine white flour contains only a part of the nutriment. Bread is sometimes made by using soda and an acid to make the dough light ; but these mixtures are usually baked in small forms, and called biscuit, or muffins. In all these methods there is no chemical change in the flour, as the dough is simply made light by the gas from the soda. But the perfect loaf of light spongy bread is made by the addition of something which produces fermentation and causes chemical changes in the flour.

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