Selection and preparation of food

J tsp salt Mix and sift flour and salt, work in lard, and moisten to a stiff dough. Toss on slightly floured board and beat 20 minutes, continually folding over the dough. Roll ^ inch in thickness, shape with round cutter, pierce with fork, and place on buttered tin. Bake 20 minutes in hot oven. 88 Preparation of Food Explain the purpose of the special manipulation. Compare with Experiment 167. Experiment 169. Popovers. (a) 1 c flour 1 egg I c milk J tsp salt Mix ingredients thoroughly to smooth batter, but do not beat. Bake in muffin pans in a hot oven, with gradually increasing heat, 40 to 45 minutes. (b) Same as (a), but beat batter 5 minutes. Compare results. What is the leavening agent in popovers? In cream puffs? Experiment 170. Sources of Carbon Dioxide. Arrange apparatus according to the model set up. Determine the reaction and test products obtained from : 1. Baking soda and cold water. 2. Baking soda and hot water. 3. Baking soda and sour milk. 4. Baking soda and molasses. 5. Baking soda and cream of tartar. 6. Baking soda and acid calcium phosphate. 7. Baking soda and fruit juice. 8. Baking powder. 9. Yeast. Write the equations for these reactions. What chemical product is common to all of them ? What can you say concerning the residue in each? Judging from these experiments, what are the essential constituents of a leavening agent ? Laboratory Manual 89 Experiment 171. Ginger Bread. 1 c molasses 4 tbsp melted butter 2| c flour 1 tsp soda I c boiling water 1 J tsp ginger \ tsp salt Sift dry ingredients. Add butter to other liquid ingredients. Combine mixtures, beat thoroughly. Bake \ hour in moderate oven. Why use low temperature? Experiment 172. Steamed Brown Bread. 1 c corn meal 1 c sour milk 1 c bread crumbs \ c molasses \ tsp salt 1 tsp soda \ c seeded raisins If the crumbs are very dry, moisten them with cold water. Drain off the water and let them warm a few minutes in the oven. Dissolve soda in milk, add the other ingredients at once, and mix well. Steam 3 to 4 hours. The loaves may afterwards be dried off for a few minutes in the oven. Experiment 173. Plum Pudding. Modify above recipe to make plum pudding. Serve with one of the sauces given below. What are the means used for liberating the carbon dioxide in the last three preparations ? Experiment 174. Sauces, (a) Hard Sauce. ^ c pulverized sugar -| c butter Flavoring go Preparation of Food Cream the butter. Add the sugar, blend thoroughly. Flavor. (b) Plain Sauce. I tbsp butter i c brown sugar i tbsp flour i c liquid Blend flour and butter, add hot water and sugar, and boil i minute. Serve hot. Which of these sauces would be suitable with a very rich pudding ? Why ? Experiment 175. Griddle Cakes. (a) i-J c flour ^ tsp salt 1 c sour milk 1 egg f tsp soda Mix and sift dry ingredients. Beat egg and add with milk and butter. Beat batter thoroughly. Drop by spoonfuls on a hot griddle. Turn each cake as soon as can be managed. Finish the cakes without turning a second time. (b) Cook a part of this batter in a heated waffle iron, noting added development of flavor. Experiment 176. Corn Meal Muffins. 1 c thick sour milk 1 tbsp melted fat f c corn meal 1 tsp salt \ c flour 2 to f tsp soda (Why not 1 tsp sugar give definite measure 1 egg here?)