The teacher will be better prepared to give the lessons on batters
if she first acquaints herself with the kinds of breads that are used
in the homes and the methods followed in their preparation. The
simple general methods of preparing batters should be taught. The
teacher should not attempt the preparation of more than one or two
batters in the lesson. Corn bread and hoecake can be made in the
same lesson, since the first is made in the oven and the second cooked
on a griddle on top of the stove.
RECIPES.
Corn Bread.
1 cup scalded milk. 1 teaspoon salt.
£ cup white corn meal.
Add salt to corn meal and pour the milk on gradually. Turn into a well-greased
shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp.
Hoecake.
L cup white corn meal. % teaspoonful salt.
Boiling milk or water enough to scald.
Make the batter thick enough not to spread when put on the griddle. Grease the
griddle with salt pork, drop the mixture on with a large spoon. Pat the cakes out till
about half an inch thick; cook them slowly, and when browned put a bit of butter
on the top of each cake and turn it over. Long cooking is desirable, but be careful
that they do not bum.
\> IN COOK] c,7
mi i HDD or w oi:k.
Discuss battels briefly. Have all measurements made, fire regu-
lated, pans prepared, etc. Demonstrate combining of earn bread,
])Ut " in the oven, and while it is cooking demons combining
and cooking of hoecake. Serve thee breads nicely after tin
i teked.
LESSON XIV. BATTERS continued.
I Corn Pone or Corn Muffini Baking Powder Biscuits.
SUBJECT .mai i i i;.
M, ihn,ls of making blatters tight.- Batters are made lighl by beating
11 "' 1Mt" them, by adding eggs into which air has been beaten, or by
jlinggas in the batter. Gas is secured by using soda and s
milk in a batter (! teaspoon of soda to i pint of sour milk . or soda
within L teaspoon of soda to 1 cup of molasses , orsodawith
.in of tartar (1 teaspoon of soda with 2 Blightly rounding teaspoons
in of tartar). The so<la should }»c combined well
dry ingredients, then the sour milk or molasses added, the
whole beaten up quickly mid baked at one
Baking powder is a preparation containing -"da mid cream of
tartar, and can be used in place of soda if sweet milk is us< d. Two
I teaspoons of baking powder should be used with one cup of
Sour.
PBELTMIXABY PLAN.
Thi atinuation of the lesson on b I e should
be taken not to undertake more than can be d<>n<> nicely in time
available.
RECIPES.
l cup white '■.,!•! meal. I
l pi milk.
1 ! l tabli ;■ on melted butter.lai a.
[f sweet milk i omit the soda and uae 2 level t baking Sift
il. salt, and soda, add the egg well , then the milk i t.-.i
luim-r Beat than hallow, well greased di
granite, or iron, a!,,i i, , ;., -,, , . .. , ,ni„llteiS Uj a ] ..,,..
p flour.
MeeJ. p milk.
i a baking powder.
I i-.M.^poonsu. 21
Mix and sift dry in^edients. Add eg? and milk I. far. Add melted
buUerlast. Bake in gem pane or mutlin tii Serves E
68 THREE SHORT COURSES IN HOME MAKING.
Baking-Powckr Biscuits.
2 cups flour. 2 tablespoons fat.
4 teaspoons baking powder. | to 1 cup milk or water.
1 teaspoon salt.
Page 46
Presented as published in 1917. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The teacher will be better prepared to give the lessons on batters
if she first acquaints herself with the kinds of breads that are used
in the homes and the methods followed in their preparation. The
simple general methods of preparing batters should be taught. The
teacher should not attempt the preparation of more than one or two
batters in the lesson. Corn bread and hoecake can be made in the
same lesson, since the first is made in the oven and the second cooked
on a griddle on top of the stove.
RECIPES.
Corn Bread.
1 cup scalded milk. 1 teaspoon salt.
£ cup white corn meal.
Add salt to corn meal and pour the milk on gradually. Turn into a well-greased
shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp.
Hoecake.
L cup white corn meal. % teaspoonful salt.
Boiling milk or water enough to scald.
Make the batter thick enough not to spread when put on the griddle. Grease the
griddle with salt pork, drop the mixture on with a large spoon. Pat the cakes out till
about half an inch thick; cook them slowly, and when browned put a bit of butter
on the top of each cake and turn it over. Long cooking is desirable, but be careful
that they do not bum.
\> IN COOK] c,7
mi i HDD or w oi:k.
Discuss battels briefly. Have all measurements made, fire regu-
lated, pans prepared, etc. Demonstrate combining of earn bread,
])Ut " in the oven, and while it is cooking demons combining
and cooking of hoecake. Serve thee breads nicely after tin
i teked.
LESSON XIV. BATTERS continued.
I Corn Pone or Corn Muffini Baking Powder Biscuits.
SUBJECT .mai i i i;.
M, ihn,ls of making blatters tight.- Batters are made lighl by beating
11 "' 1Mt" them, by adding eggs into which air has been beaten, or by
jlinggas in the batter. Gas is secured by using soda and s
milk in a batter (! teaspoon of soda to i pint of sour milk . or soda
within L teaspoon of soda to 1 cup of molasses , orsodawith
.in of tartar (1 teaspoon of soda with 2 Blightly rounding teaspoons
in of tartar). The so<la should }»c combined well
dry ingredients, then the sour milk or molasses added, the
whole beaten up quickly mid baked at one
Baking powder is a preparation containing -"da mid cream of
tartar, and can be used in place of soda if sweet milk is us< d. Two
I teaspoons of baking powder should be used with one cup of
Sour.
PBELTMIXABY PLAN.
Thi atinuation of the lesson on b I e should
be taken not to undertake more than can be d<>n<> nicely in time
available.
RECIPES.
l cup white '■.,!•! meal. I
l pi milk.
1 ! l tabli ;■ on melted butter.lai a.
[f sweet milk i omit the soda and uae 2 level t baking Sift
il. salt, and soda, add the egg well , then the milk i t.-.i
luim-r Beat than hallow, well greased di
granite, or iron, a!,,i i, , ;., -,, , . .. , ,ni„llteiS Uj a ] ..,,..
p flour.
MeeJ. p milk.
i a baking powder.
I i-.M.^poonsu. 21
Mix and sift dry in^edients. Add eg? and milk I. far. Add melted
buUerlast. Bake in gem pane or mutlin tii Serves E
68 THREE SHORT COURSES IN HOME MAKING.
Baking-Powckr Biscuits.
2 cups flour. 2 tablespoons fat.
4 teaspoons baking powder. | to 1 cup milk or water.
1 teaspoon salt.