Use and preparation of food

The points stressed should depend upon the interests of the women present. In general, they will be most interested in examples of the different methods of leavening selected to illustrate the principles of substitution. The following are suggested : Cream puffs to illustrate use and handling of steam. Have illustration of air as leavening agent to cake lessons. Have batters and doughs prepared with sour milk, changing recipes from use of baking powder to use of soda and sour milk. Calculate amount of soda necessary and determine whether or not additional baking powder is necessary Gingerbread gives a good opportunity for the use of soda with an acid sirup, and Boston brown bread will illustrate the use of a combination of sour milk and molasses. Yeast as leavening is given in next lesson. If the women are interested in baking powders, different types may be provided for study. These should be compared as to price, amount recommended for use on the package, action in cold and on heating, and whether or not its use gives a distinctive taste to the product. CREAM PUFFS. Butter, I cup. 2 eggs. Hot water, i cup. Flour, J cup. Add the hot water to the butter, and when boiling add the flour and beat vigorously. As soon as the Ingredients are well blended, remove from the fire. Add the unbeaten eggs, one at a time, and beat the mixture until smooth. Drop by tablespoonfuls onto a buttered pan and shape into a circle a little raised in the center. Bake 30 minutes in a moderate oven. MOLASSES GINGERBREAD. Sour milk, 1 cup. Ginger, 2 teaspoons. Molasses, 1 cup. Baking soda, 1 teaspoon. Fat. 2 tablespoons. Cinnamon, 1 teaspoon. Flour, 2* cups. Salt. Mix the dry ingredients. Mix the sour milk and molasses and add the dry ingredients to them. Melt and add the fat. Beat thoroughly and pour into a shallow greased pan. Bake 20 minutes in a moderate oven. BOSTON BROWN BREAD. Rye meal, 1 cup. Molasses, i cup. Corn meal, 1 cup. Baking soda, 2 teaspoons. Graham flour, 1 cup. Cream of tartar, 2 teaspoons. Sour milk, 2 cups. Salt, f teaspoon. Mix the dry ingredients. Mix the sour milk and molasses and add the dry ingredients to them. Mix well. Turn into greased pans and steam four hours. Remove from the pans and dry in the oven. Lesson G. Yeast Breads. To give the principles involved in the making of yeast bread and to show possible variations in ingredients. 1. Ingredients used in yeast bread : A. The necessary ingredients used in yeast bread are liquid, yeast, and flour. Other ingredients usually added are salt, fat, and sugar, or other sweetening. (1) The liquid used may be milk, water, milk and water mixed, potato water, cereal water, whey, or buttermilk. If milk is used it should first be scalded and cooled to prevent it from souring during the bread-making process. Buttermilk gives a distinctive flavor to the bread and the lactic acid present makes the loaf white and tender and lessens the time the bread requires to rise. (2) Tlie yeast used in bread is made up of a large number of tiny plants, which grow and multiply in the dougli and form the gas which causes the bread to rise.