Cocoanut Wafers

Ingredients

• 1 egg
• 1 cupful flour
• 1 cupful sugar
• f cupful rolled oats
• 1 tablespoonful butter, melted
• f cupful shredded cocoanut
• J teaspoonful salt
• J teaspoonful vanilla

Method

1. 1

   Mix the ingredients in the order given, beating the eggs and sugar well before adding the other ingredients.

2. 2

   Drop by teaspoonfuls on buttered pans, placing the cakes about one inch apart.

3. 3

   Bake in a moderate oven until a delicate brown.

4. 4

   Remove from the pans at once after baking.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 78. The excerpt below is the record exactly as published.

1 cupful sugar 2 ounces chocolate \ cupful boiling water Salt 1 teaspoonful vanilla Scald the cream ; add the sugar to it. Prepare the choco- late in the usual way, by cooking it in the boiling water until a smooth paste is formed. (See Cliocolate, p. 98.) Add the chocolate mixture to the hot cream. Cool, add salt and vanilla, and freeze. FRENCH ICE CREAM 1 quart cream Salt 1 pint milk 1 cupful sugar 3 egg yolks 1 tablespoonful vanilla Prepare as directed in Method of Mixing Frozen Foods, p. 188. CARAMEL ICE CREAM 1 cupful sugar 1 quart cream J cupful boiling water \ cupful sugar Caramelize 1 cupful of sugar, add the boiling water, and let simmer until the sugar dissolves. Scald the cream, add the syrup and \ cupful of sugar, and stir until dissolved. Cool and freeze. FRUIT ICE CREAM 2 cupfuls fruit juice, or 1 quart cream 3 cupfuls crushed fruit 2 cupfuls sugar Prepare and freeze according to the Method of Mixing Frozen Desserts, p. 188. For Frozen Fruit or Water Ice, use water instead of cream. The flavor of most fruits is improved by adding 2 table- spoonfuls of lemon juice to the water mixture. FROZEN CREAMS 191 COCOANUT WAFERS 1 egg J cupful flour I cupful sugar f cupful rolled oats 1 tablespoonful butter, melted \ cupful shredded cocoanut J teaspoonful salt \ teaspoonful vanilla Mix the ingredients in the order given, beating the eggs and sugar well before adding the other ingredients. Drop by teaspoonfuls on buttered pans, placing the cakes about one inch apart. Bake in a moderate oven until a delicate brown. Remove from the pans at once after baking. QUESTIONS Which material, tin or wood, is a better conductor of heat ? (See Experiment 5, p. 22.) From this explain why the bucket of a freezer is macjle of wood, and the can, of tin. Explain why it is that acid mixtures are not " discolored " by being frozen in a tin can. For Fruit Ice Cream, why is it necessary to chill the cream before adding the fruit juice or crushed fruit ? (See Experiment 60, p. 164.) Why is it necessary to crush the fruit for frozen fruit mixture ? How much sugar would be required to sweeten one and one half quarts of custard, according to the recipe for Soft Custard (p. 106) ? Compare this with the quantity of sugar used for French Ice Cream. How do extremely cold beverages affect the sense of taste ? From this, account for the difference in the quantity of sugar used in frozen and in cold desserts. Also compare the quantity of sugar and vanilla used in Chocolate Ice Cream and Chocolate Beverage (p. 98). Account for the difference. Approximately how much ice is required to freeze and pack one quart of Ice Cream ? What is the cost of ice per hundred pounds ? How many persons does one quart of ice cream serve ? REVIEW XIV— MEAL COOKING ffltm Creamed Cabbage Apricot Dainty Coffee See Review I (p. 41) for suggestions regarding the preparation of the lesson. DIVISION NINE QUICK BREADS: POUR BATTERS LESSON LXIII Leavening with Steam and Air: Popovebs When flour is to be moistened and baked to make bread or cake, other ingredients are usually added to improve the texture and flavor. To understand some of the principles of mixing and light- ening baked flour mixtures, try the following : Experiment 66: Leavening with Steam and Air. 1 — Mix } cupful of flour and \ cupful of cold water. Beat thoroughly with a Dover egg beater. Note the consistency of the batter. Pour at once into an oiled muffin pan. Bake in a hot oven for at least 20 minutes. Remove from the pan, break it open, and answer the following questions : What happened during baking to the cold air inclosed in the mix- ture ? With what material did the flour combine during baking ? Into what form was a part of the water changed during baking ? Explain fully how the mixture was made porous. Experiment 67 : Comparison of Thick and Thin Quick Breads. — Repeat Experiment 66, using £ tablespoonful of cold water instead of J cupful. After baking, examine and compare with the bread of Ex- periment 66. Which is the more porous ? Explain how the difference in quantity of moisture accounts for the difference, in grain. If a mixture is to be leavened with steam and air, what should be the con- sistency of the mixture ? 1 Notb to the Tkacher. — Experiments 66 and 67 can be performed moat expeditiously by dividing the class into groups of two and having each group do the two experiments. 102 LEAVENING AGENTS 193 Some simple flour mixtures are lightened by the method indicated above. In most cases, however, more air is intro- duced into the mixture by using lightly beaten eggs, or by using ingredients that produce gas, on being moistened and heated. Experiment 68 : Preparation of Flour for Quick Breads. — Measure £ cupful of pastry flour just as it comes from the can. Sift it, and re- turn it carefully to the measuring cup, using a teaspoon. How much does the flour measure now ? What does this experiment teach with regard to sifting flour before measuring? Aside from accuracy in measuring, of what advantage is it to sift flour when adding it to the other ingredients of a quick bread ? [Note. — Use this sifted flour for making Popovers.] In preparing all quick bread mixtures, pastry flour (see Bread Flour, p. 232) should be used. It should be sifted before measuring. Usually any other powdered ingredient, such as baking powder, soda, or spices, is added to the flour and mixed thoroughly (by sifting) into the other materials. Baking powder and soda need not be sifted before measuring, but should be stirred. Oven Temperatures. — Although temperature is determined usually by a thermometer, the thermometers on ovens do not always indicate temperature accurately. However, a chemical thermometer inserted in an oven is a satisfactory means of obtaining oven temperatures. If one has the use of an oven provided with a chemical thermometer in the school kitchen, tests may be obtained so that the tempera- ture of the oven in the home kitchen may be estimated. The tests are as follows: Heat the oven ; when it reaches a temperature of 375° F. (see footnote, p. 357), place a piece of white paper in the oven. After 5 minutes, remove the paper, note the color. Continue to heat the oven ; place paper in the oven at 400° F., 425° F., 450° F., and 455° F. Note the color of each piece of paper. The temperature for baking 194 THE COOKING OF FOODS small caked, muffins, biscuits, and layer cakes varies from 425° F. to 450° F. ; for loaf bread or cake, 375° F. to 400° F. Oven temperatures may be estimated also as follows: (a) note the number of minutes required to change white paper, flour, or bread to a light brown or to a golden brown ; (b) note the number of "counts" (one count per second) that the hand may be held in the oven. POPOVERS 1 egg 1 cupful milk J teaspoonful salt 1 cupful flour

Cook this with the app: pantry check, scaling, and the assistant.