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Ingredients

• 1 c. flour
• 1 c. milk (scant)
• 1 ts. salt
• 1 egg

Method

1. 1

   Mix and sift the flour and salt.

2. 2

   Beat the egg, add to it the milk, and add it gradually to the dry mixture, making a smooth batter.

3. 3

   Beat it with an egg beater until the mixture is full of air bubbles.

4. 4

   Have gem pans well greased and heated; pour the mixture into the pans until they are two thirds full.

5. 5

   Bake them on the bottom shelf of a hot oven for about thirty minutes, until they are well puffed up and browned.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 48. The excerpt below is the record exactly as published.

1 ts. salt 1 tbs. sugar ' 4 tbs. butter } yeast cake mixed with } c. luke- warm water 1 egg white 3 to 4 c. flour BRAIDS Use Parker House Roll mixture; make it into thin sticks; fasten three sticks to- gether at the end, and braid them. Cut them into flve-inch lengths; place them apart in a buttered pan, let them rise to twice their size ; bake them in a hot oven about twenty to twenty-five minutes. When they are baked, brush them with melted butter. SWEDISH ROLLS Mix a dough according to the directions for Parker House Rolls. When the dough has risen to double bulk, knead it and roll it out flat on a floured board until it is } inch thick. Spread it with melted butter, sprinkle it with cinnamon, sugar, currants, and chopped citron. Roll up the dough like jelly roll. Cut it into half-inch slices. Stand the slices on end oh buttered pan; let them rise again until the bulk is doubled. Bake them from twenty to thirty minutes in the hot oven. When they are cooked, the tops may be glazed by brushing them with a mixture of white of egg and a little cold water. Return them to the oven and dry the egg. BREAD STICKS Put the hot milk in a mixing bowl, add the salt, sugar, and butter. When the mixture is lukewarm, add the dissolved yeast mixture and white of egg well beaten. Add enough flour to knead. Let it rise to double its bulk. Knead it again, shape it, and put the sticks on a buttered pan one inch apart. Let them rise again to double their bulk and bake them about ten min- utes, or until the sticks are dry, in a hot oven. Digitized by Google BREAD 123 GENERAL PROPORTIONS FOR YEAST DOUGHS o g g s 5 g Cf o M H I-] CQ QQ Ic. Its. 1 tbs. Ic. Its. 2tbs. Ic. Itbs. 1 tbs. Ic. ic. 2 tbs. Bread Rolls Muffins (breakfast) . Muffins (tea) . . i to 1 cake i to 1 cake } to 1 cake } to 1 cake abt. 3 c. abt. 3 c. 2 c. 2 c. GENERAL PROPORTIONS FOR QUICK DOUGHS Flouk Baking POWDBR SUQAB Shobtenxno Liquids Pop-overs . . Ic. 1 Ic. Griddle cake . Ic. 2ts. Its. Itol Ic. Fritters . . . Ic. — 2 tbs. Its. lto2 ic. Muffins I. . . Ic. 2ts. 1 tbs. 1 ts. 1 i c. scant Muffins II. . Ic. 2ts. ic. 2 tbs. 1 ic. Cake . . . lie. lits. Ic. 4 tbs. 2 ic. Doughnuts Ic. 1 ts. ic. its. 1 i c. about Cookies . . lc.+ Its. ic. 2 tbs. i 2 tbs. about Biscuits . . Ic. 2ts. — J to 1 tbs. i c. about Shortcake . . Ic. 2ts. — 2 tbs. — i c. about Pastry . . . Ic. its. — 4 tbs. — i c. about Baking Powder Mixtures Doughs and Batters. — Baking powder may be used in the place of yeast to make a flour mixture rise. When the mix- ture is of moistened flour or meal stifif enough to knead, it is Digitized by Google 124 SECOND YEAR called a dough. Bread dough, biscuit dough, and pie dough are familiar examples of the degree of stiffness. If the mix- ture is thin enough to be beaten, it is called a batter. Pancake batter, muflSn batter, and cake batter are examples of this degree of stiffness. Dough and Batter Proportions. — Learn this table of dough and batter proportions : — 1 measure of flour to 1 of Uquid makes a thin batter. 2 measures of flour to 1 of liquid makes a drop or muffin batter. 3 measures of flour to 1 of liquid makes a soft dough fit to knead. 4 measures of flour to 1 of liquid makes a dough stiff enough to roll thin, as pastry or cookies. General Directions for Mixing Doughs and Batters. — First, mix and sift all dry materials ; second, pour the liquids slowly into the dry mixture ; and lastly, mix and beat the mixture thoroughly. Batters may be stirred and beaten with a spoon. Doughs are more easily and thoroughly mixed with a knife. Raising Flour Mixtures. — Flour mixtures may be raised by beating air into them, or by the gas which escapes from fermenting yeast, or by the gas made by using cream of tartar or some acid substance with soda. Baking soda is used with cream of tartar or some other acid substances, such as sour milk or molasses. But baking powder is the most commonly used means of getting gas into flour mixtures, other than bread, for the purpose of raising them. Baking Powder Composition. — Baking powder is made up of one part of bicarbonate of soda, about two parts of cream of tartar, and a little starch. Digitized by Google BAKING POWDER 125 Baking powder must contain at least two ingredients, bicarbonate of soda and some acid substance, usually cream of tartar. When moistened together, thegfe two substances set carbon dioxide free. This gas, if in a dough or batter, fills it with what we call little air holes. But they are really little bubbles of the dough containing gas. Bicarbonate of soda is an alkaline substance made from common salt. Cream of tartar is an acid substance obtained from the argols foimd on the inside of wine casks. Your teacher will show you some of these argols. Whenever alkaline and acid substances are brought to- gether and moistened, they set a gas free. If you mix J ts. of soda and J ts. cream of tartar, and moisten the mixture in the bowl of a spoon, you will see bubbles containing the freed gas. Baking powder doughs and batters should be rapidly pre- pared and baked as soon after they are mixed as possible before the bubbles break. Experiments. — Perform these experiments and observe as directed. 1. Mix J ts. baking soda and 1 ts. cream of tartar. No change is seen. When baking soda and cream of tartar are mixed together dry, no gas is set free. 2. Mix 1 ts. soda with 2 tbs. cold water and stir. No bubbles are to be seen. 3. Mix 2 ts. cream of tartar with J c. cold water. No bub- bles appear. 4. Pour mixture No. 3 into No. 2 — small bubbles, slight disturbance. When these are mixed with cold liquid, most of the gas set free is dissolved by the liquid. 5. Heat the mixture. There is rapid bubbling and great disturbance. When these substances are mixed with cold liquid and then heated, the gas is driven out of the liquid. Digitized by Google 126 SECOND YEAR Proportions. 1 cup of flour requires 1 to 2 ts. baking powder. 1 cup of molasses requires 1 ts. bicarbonate of soda. 1 cup thick soiu* milk requires ^ ts. bicarbonate of soda. When eggs are used in a mixture, less baking powder is required. RECIPE 176. 4 oz. bicarbonate of soda 9 oz. cream of tar- tar 2 oz. comstaroh. BAKING POWDER Mix and sift the soda and cornstarch thoroughly together; add the cream of tartar, and sift the mixture through a fine strainer about eight times. Put the mix- ture into tightly covered tin cans or glass jars. RECIPE 177. 1 egg 1 c. milk (scant) 1 c. flour

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