Twenty lessons in domestic science

Self -rising flour is nothing more than a mixture of flour and salt with soda and an "acid" ingredient, or in other words, with ingredients such as are used in making a baking powder. This mixing is almost always done without any chemical control of the purity or strength of the ingredients or of the proportioning of the ingredients. The soda and "acid" are purchased of the manufacturers with a formula for mixing them. The formula is never changed no matter how much the purity or strength of the ingredients may vary. Such a product subjects the user thereof to every inconvenience and disappointment as to flavor and color in the finished food, such as would result from the use of the cheapest baking powder, manufactured without chemical control. Inasmuch as excessive quantities of the soda and acid are frequently added, the housewife is also preparing food containing excessive amounts of residue, when she uses self -rising flour. Because of the large amount of water contained in flour, and the lack of protection from atmospheric moisture through the use of cloth bags as containers, the keeping qualities of the self -rising mixture are seriously impaired. Less baking powder is required for eake making than for biscuits, muffins, etc., — therefore self-rising flour would contain more baking powder than should be used in the making of cakes. . « 38 Domestic Science LESSON No. 2 Carbohydrates Marian's Bread Crumb Griddle Cakes 1 cup milk 1 cup flour 1 cup dry bread crumbs 1 or 2 eggs 2 teaspoons CALUMET Baking 1 teaspoon salt Powder 2 teaspoons sugar 3 tablespoons melted shortening Preparation: DO NOT SOAK THE BREAD CRUMBS- Break the egg or eggs into a bowl or quart cup and beat, add all of the ingredients except the bread crumbs, and beat smooth with the egg beater. Then add the bread .and enough water or more milk to make of desired consistency. By the addition of shortening to the batter, the greasing of the griddle is avoided, eliminating the offensive odor of burning grease. Dainty Doughnuts 1 egg % cup of sugar y2 cup milk \y<z, cups flour \y% teaspoons CALUMET Baking 1 tablespoon butter or cooking oil Powder Preparation : Cooking oil in which to fry ; a wire basket with a kettle in which it fits is a great convenience. Sift the flour and CALUMET three times. Beat the eggs well and add sugar, shortening and flour and mix. Add enough more flour to make soft dough, only stiff enough to be handled. With the CALUMET Baking Powder you will find that the doughnuts may all be cut and placed on a board or pans before beginning the frying. This does away with the many steps between table and range. Kindergarten Ginger Bread 4 tablespoons sugar 4 tablespoons molasses 4 tablespoons shortening 4 tablespoons milk % teaspoon soda 1 teaspoon CALUMET Baking 1 teaspoon ginger Powder 1 teaspoon cinnamon 1 cup flour 1 egg Preparation : Break the egg into a quart cup or bowl and beat for two minutes with a rotary egg beater, then add the materials, in the order named, and beat thoroughly. Drop into well-greased gem pans or into cake pans. Bake fifteen minutes in moderate oven. These are good either hot or cold. This recipe makes about one dozen gems. All measures level unless otherwise specified. LESSON- No. 2 Domestic Science Quick Breads Carbohydrates Boston Brown Bread