Selection and preparation of food

Dissolve the soda in the milk. Add the meal and flour at once. (Why?) Stir till well mixed. Add the sugar, Laboratory Manual 91 salt, and egg. Beat until the egg is thoroughly blended with the batter. Have the gem pans well greased and very hot. Fill two-thirds full and bake 10 to 15 minutes in hot oven. Vary these muffins by substituting Graham or entire wheat flour for the corn meal. What ingredients in the last two batters reacted with the soda ? Experiment 177. Griddle Cakes and Muffins — Sweet Milk. Make griddle cakes and muffins, using flour and 1 c sweet milk. What other change of ingredients will be necessary ? Preparation of Food CAKES Experiment 178. Comparison of Cake Recipes. (a) Tabulate 6 recipes for cake as found in cookbooks, according to the variation in the amount of fat used with 1 c of liquid, beginning with the recipe using the minimum quantity. Sugar Baking powder (&) Prepare cakes according to each recipe, using butter as the shortening. Compare cakes and determine most satisfactory proportions for foundation cake. (c) Make a cake by adding to this foundation recipe one other ingredient which will change the flavor and appearance without affecting the consistency. (d) Using different kinds of fats, prepare cakes according to the foundation recipe decided upon. Compare as to influence of fat used upon the texture, color, and flavor of the cake. Laboratory Manual Which shortening produces a cake most nearly resembling the butter cake in flavor ? In texture ? Score card for cake Student's score General appearance — size and Lightness 15 Crust — color, depth, and tex- Crumb — moisture, color, grain, and texture 30 Flavor of cake itself 35 Total 100 Experiment 179. Cottage Pudding. Serve the first cake in the above series as a pudding, using one of the sauces given below. Compare this cake with muffin mixture. Experiment 180. Sauces, (a) Lemon Sauce. 1 c sugar 1 egg 3 tbsp boiling water J c butter Cream butter and sugar, add beaten egg, lemon, and nutmeg. Beat for 5 minutes, add water gradually, set over boiling water. Serve hot. 1 tsp nutmeg Juice of 1 lemon and -J the grated rind 94 Preparation of Food (b) Golden Sauce. 2 tbsp butter i c powdered sugar 2 egg yolks 3 egg whites 3 tbsp cream Flavoring Cream butter and sugar, add yolks beaten until lemoncolored and thick, then the cream. Carefully fold in the stiffly beaten whites. Compare cost of (a) and (b). What is the general purpose of a sauce ? Name sauces which carry a flavor complementary to that of the dish. Name others in which there is a contrast in flavor. Experiment 181. Comparison of Baking Powders. (a) Examine different types of baking powders provided. Group according to constituents as stated on the labels. What constituent is common to all baking powders ? (b) Place \ tsp of each baking powder into a test tube. Test as follows: Add cold water to each, noting strength of effervescence. When action has ceased, heat the solution slowly. Result? Do these reactions give any indication as to the amount of available carbon dioxide, or as to the action of heat in developing it? Test each solution with litmus. Theoretically, what should the reaction be at this point ? Laboratory Manual 95 Experiment 182. Baking Powder Biscuit.