2. Continued use of other cereals where they seiwe as well as
wheat.
This is important if we are to do our part in feeding the starving
people in Europe and are to have enough food for cattle so as to
keep up the normal supply of milk and bring the usual meat supply
of the world to something like the normal level. In order to do this
intelligently a knowledge of the behavior of the different flours in
bread making is essential.
Lesson 1. Quick Breads.
AIM.
To give the proportions of ingredients and method of making
quick breads, stressing the proportions of flour to liquid.
POINTS TO BE BROUGHT OUT.
1. There are standard proportions for all the typical quick breads.
If these proportions are kept in mind, such breads may be prepared
USE AND PREPARATION OF FOOD.
127
without the use of a recipe. A recipe may be checked to see if it
will work or modified to suit the materials on hand.
Table shoioing standard proportions for quick breads.
Kind.
Liquid.
Flour.
Fat.
Fggs.
Baking
powder.
Seasonuig.
Batters:
1 cup
...do
1 cup
Ih cups..
...do
It
...do
1 to3t..
It
3 t
1
1
1 to2
1
J t. salt.
2t
3t
4t
...do
Do.
\\afTles
...do
Do.
Mnifins
.do...
2 cups...
23-3 cups
...do
1 1. salt.
Doushs:
.do...
Do.
Shortcake
...do
6t
...do
Do.
t=tefispoon.
A. The liquid may be milk or water, or both.
B. Tlio flour is standard soft wheat; when other flours are used
they should be substituted on basis of rules given in the next lesson.
C. Any sweet cooking fat on hand may be used.
D. Eggs improve the texture of the product. They may be omit-
ted or dried eggs substituted on basis of one slightly rounded table-
spoon for each fresh egg. (See Unit IV, Lesson 2.) So-called egg
powders seldom contain any egg and so are not good substitute for
eggs in viands.
E. The leavening added in the above is baking powder. The pop-
overs are leavened with steam. If sour milk is used soda should be
added and the baking powder decreased in accordance wdth the
rules given in Lesson 5.
F. Salt only is suggested for flavor. Sugar may be added if
desired.
2. In combining the following points should be held in mind :
A. Beating or kneading wheat flour mixtures after the addition
of liquid develops gluten and toughens quick breads.
I?. When the leavening agent is a gas liberated from baking pow-
der or acid and soda, batter mixtures should not be allowed to stand
too long before baking because the gas escapes.
3. Method of combining quick breads:
A. Batters. — Sift the dry ingredients together. Mix the liquid,
melted fat, and slightly beaten egg. Combine the two mixtures,
stirring lightly wihout beating.
B. Doughs. — Sift the dry ingredients. Cut or chop in the fat;
add the liquid slowly, handling as little as possible. Roll on a
floured board.
4. Baking:
A. Popovcrs are leavened by steam formed from the large pro-
j^ortion of water present. In order to have this water changed to
steam before the mixture cooks so much over the top as to prevent
128 USE AND PREPARATION OF FOOD.
rising, they are placed in a very hot oven, 225° to 250° C. (437° to
482° F,), and the temperatnre of the oven decreased. After the
popovers have " popped," allow them to cook through. The largo
center cavity is typical of mixtures leavened in this way.
Page 82
Presented as published in 1919. 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
2. Continued use of other cereals where they serve as well as wheat.
This is important if we are to do our part in feeding the starving people in Europe and are to have enough food for cattle so as to keep up the normal supply of milk and bring the usual meat supply of the world to something like the normal level. In order to do this intelligently a knowledge of the behavior of the different flours in bread making is essential.
Lesson 1. Quick Breads.
AIM.
To give the proportions of ingredients and method of making quick breads, stressing the proportions of flour to liquid.
1. There are standard proportions for all the typical quick breads. If these proportions are kept in mind, such breads may be prepared
without the use of a recipe. A recipe may be checked to see if it will work or modified to suit the materials on hand.
Table showing standard proportions for quick breads.
Kind.
Liquid.
Flour.
Fat.
Eggs.
Baking powder.
Seasoning.
Batters:
1 cup
...do
1 cup
Ih cups..
...do
It
...do
1 to3t.. It
3 t
1 to2
1 t. salt.
2t
3t
4t
...do
Do.
\Waffles
...do
Do.
Muffins
.do...
2 cups...
23-3 cups ...do
1 1. salt.
Doughs:
.do...
Do.
Shortcake
...do
6t
...do
Do.
t=teaspoon.
A. The liquid may be milk or water, or both.
B. Tlio flour is standard soft wheat; when other flours are used they should be substituted on basis of rules given in the next lesson.
C. Any sweet cooking fat on hand may be used.
D. Eggs improve the texture of the product. They may be omitted or dried eggs substituted on basis of one slightly rounded tablespoon for each fresh egg. (See Unit IV, Lesson 2.) So-called egg powders seldom contain any egg and so are not good substitute for eggs in viands.
E. The leavening added in the above is baking powder. The popovers are leavened with steam. If sour milk is used soda should be added and the baking powder decreased in accordance with the rules given in Lesson 5.
F. Salt only is suggested for flavor. Sugar may be added if desired.
2. In combining the following points should be held in mind :
A. Beating or kneading wheat flour mixtures after the addition of liquid develops gluten and toughens quick breads.
I?. When the leavening agent is a gas liberated from baking powder or acid and soda, batter mixtures should not be allowed to stand too long before baking because the gas escapes.
3. Method of combining quick breads:
A. Batters. — Sift the dry ingredients together. Mix the liquid, melted fat, and slightly beaten egg. Combine the two mixtures, stirring lightly without beating.
B. Doughs. — Sift the dry ingredients. Cut or chop in the fat; add the liquid slowly, handling as little as possible. Roll on a floured board.
4. Baking:
A. Popovcrs are leavened by steam formed from the large proportion of water present. In order to have this water changed to steam before the mixture cooks so much over the top as to prevent
rising, they are placed in a very hot oven, 225° to 250° C. (437° to 482° F,), and the temperature of the oven decreased. After the popovers have " popped," allow them to cook through. The largo center cavity is typical of mixtures leavened in this way.