Twenty lessons in domestic science

31.5 3.7 Corn bread Cocoanut (desiccated) 74.2 5.1 5.0 19.7 15.8 4.8 11.5 76.1 4.5 69.3 7.4 18.4 13.5 9.9 19.2 22.0 21.1 3.4 Whole milk Breakfast food (cooked) . . . 0.3 0.1 0.5 0.3 1.6 0.6 0.1 Canned fruit Butter 85.0 0.6 0.5 7.4 14.0 81.2 7.4 ioo.6 100.0 Olive oil ioo.6 96.5 82.8 78.3 0.5 0.9 0.7 3.0 16.3 21.0 Lesson Number Two Leavening Agents "The common leavening agents in use in the home are yeast and baking powder. Yeast is a microscopic plant which, in the leavening process, produces changes which finally result in the breaking .up of sugars into alcohol and carbon dioxid gas. Baking powder is a mixture of several substances which produce this same gas by chemical action. This gas, by forming in small bubbles throughout the dough mass, lightens or leavens it. Carbon dioxid gas is sometimes called carbonic acid gas. This is the gas which is present in all carbonated waters, whether natural as in springs or artificial as in soda fountain waters." N. B. — The text of this chapter is taken with the permission of the author, Thomas G. Atkinson, from Domestic Science Text Book, Baking Powder, A Healthful, Convenient Leavening Agent. Baking Powder a Necessity Baking powder has done much to lighten and decrease the hours of labor of the housewife. It has made possible the easy and rapid production of many new, dainty and nutritious foods. The best powder may be purchased at a mdoerate price and the wholesomeness of the food prepared therefrom need not be questioned. That it is a convenience that cannot be dispensed with is appreciated most by those who use it most intelligently Use of Baking Powder The use of baking powder has become very general throughout the United States. The Memorial of the American Baking Powder Association presented in Congress in 1900 shows that at that time there was produced annually baking powders of the different types, as follows : Tons used per annum : Manufacturing concerns : Alum, 50,000 644' Alum and alum-phosphate Cream of tartar, 9,000 10 Phosphate, 300 1 The directions for the use of baking powder in general call for two heaping teaspoons to a quart of flour. This amount is unnecessary with the stronger powders, and makes a poorer instead of a better biscuit. The housewife will obtain better results if she uses the smaller proportion called for in the directions given by the manufacturer. With the stronger baking powders one heaping teaspoonful to a quart of flour is a great sufficiency. To use more than directed means to introduce an unnecessary amount of residue in the finished food. How to Measure Always measure the baking powder by the level teaspoonful. Scrape the straight edge of a knife across the spoon, keeping the blade pressed to the sides of the bowl. In this way you will always get the same amount. LESSON No. 2 Domestic Science Advantages of Baking Powder