EXPERIMENT 78: PROTEIN IN FLOUR.—Make a stiff dough, using 2 tablespoonfuls of bread flour and about 1/2 tablespoonful of water. Knead well, and allow to stand for 20 minutes. Then tie the dough in cheese- cloth, place it in a bowl of water, and knead for a few minutes.
Pour a little of the water in a test tube; drain the remainder of the water from the dough. Add more water to the bowl. Again knead the dough under the clean water.
Examine the material in the cloth. What is its color? Feel and pull it. Put a little on a plate to dry, and bake some in the oven. Examine after drying and baking. How has it changed in size by heating?
Test the water in the test tube for starch.
GLUTEN.—The material left in the cloth consists largely of protein. If flour is mixed with water,glutenis formed from the two kinds of protein that are to be found in all wheat flours. Gluten is yellowish gray in color, is extremely elastic and sticky, and, if moistened and heated, expands to many times its original bulk. These qualities of gluten are most desirable for good yeast bread; hence, the more protein that flour contains, the better it is for bread making. As has been stated, some flours contain more protein than others. The protein of wheat as well as of other grains is incomplete, hence grains need to be supplemented with other kinds of protein food.
WHEAT FLOUR.—The quantity of protein in flour is not only dependent upon the portion of the wheat kernel used in making the flour (seeDifference in Wheat Flours), but also upon the kind of wheat from which the flour is made. Spring wheat, the seeds of which are sown in the springtime, usually contains more protein than winter wheat, the seeds of which are sown in the fall. The flour made from spring wheat is calledhard wheat flourorbread flour. This flour is creamy in color, rather gritty in feeling, and when pressed in the hand does not retain the impression of the fingers. Flour made from winter wheat is calledsoft wheat flourorpastry flour. This is white, very fine and velvety in feeling, and easily retains the impression of the fingers.
On account of the greater quantity of protein in bread flour, this flour absorbs more moisture than pastry flour. Less bread flour than pastry flour, therefore, is required for the bread mixture. If bread flour is substituted for pastry flour, its quantity should be decreased,—2 tablespoonfuls for each cupful.
DRY YEAST SPONGE.—It is generally agreed that compressed yeast is more satisfactory for bread making than dry yeast. By the use of the former, the method is shorter, and the "rising" can take place during the daytime and be checked at the proper time. The use of dry yeast, however, is necessary under some conditions. For this kind of yeast cake, the yeast is made into a stiff dough by mixing it with starch or meal, and is then dried. In the dry state, yeast plants do not grow, but remain inactive until they are subjected to conditions favorable for growth. In order that dry yeast may begin to grow, it is necessary to make aspongeof the materials used in bread making. A sponge is a batter containing half as much flour as is required for the stiff dough. A thin mixture rises more quickly than does a stiff dough; hence the advantage of "starting" dry yeast in a sponge.
The growth of yeast is somewhat retarded by salt and spices. Sugar in small quantity aids rapid growth; much sugar delays the rising of bread. Much fat and many eggs also make the process slower. In the preparation of buns, when much fat and sugar and many eggs are to be used, it is advisable to make a sponge. These materials are not to be added, however, until the sponge is stiffened. The yeast thus gets a good "start" before the eggs, etc., are added.
BREAD (made with dry yeast) (2 loaves)
2 cupfuls water 1/2 cake dry yeast 2 teaspoonfuls salt 2 teaspoonfuls sugar 1 tablespoonful fat 6 cupfuls (or more) bread flour
Soak the yeast in the water (lukewarm) until softened. Then add the salt, sugar, and fat. Stir until the salt and sugar are dissolved, and the fat is melted. Add one half the given quantity of flour. Beat until the mixture is smooth; cover. Let rise until very porous and foamy. Add enough flour to make a stiff dough; knead; and allow to rise until doubled in bulk. Proceed as for bread made with compressed yeast.
SCORE CARD FOR BREAD [Footnote 109: "Selection and Preparation of Food," by Bevier and Van Meter, p. 82.]—DETERMINING ITS QUALITY
Flavor 35Lightness 15Grain and texture 20Crust (color, depth, texture) 10Crumb (color, moisture) 10Shape and size 10—-Total 100
Under what conditions would dry yeast be used in bread making?
For what reason is bread dough kneaded?
What is the test for sufficient kneading of bread dough?
In what part of the country is spring wheat grown? Winter wheat?
How are the flours distinguished that are made from these different kinds of wheat?
FromU. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of winter and of spring wheat flour.
Which contains the more protein; which, the more carbohydrates? Compare the quantity of ash in each.
Knowing the method of leavening, the time required for raising, and the properties of gluten, explain why spring wheat flour is better adapted to yeast breads than to quick breads.
What is the price per sack of pastry and of bread flour?
What is the price per cake of compressed yeast? What is the price per package of dry yeast? How many cakes in a package?
BREADS OTHER THAN WHEAT.—As mentioned previously, wheat is the most popular grain in this country, largely because we are most used to it, not because it is a better food than other cereals. The use of different starchy materials and grains, especially the whole cereals, is advised to give variation not only in flavor, but in nutritive content. Yeast breads containing cereals other than wheat are more satisfactory in texture and in size of loaf when they are made by combining some wheat with the other grains.
The housekeeper of olden days considered the potato most essential for bread making. It is possible to make good bread by using 1/3 as much mashed potato as wheat flour. Potato bread is moist; it keeps better than bread made entirely with wheat. It has been observed that bread containing potatoes or potato water rises quickly. It is possible that the growth of the yeast is stimulated by potato. Although bread containing potatoes is light, it is not as delicate or "fluffy" as plain wheat bread.
Since potatoes contain much moisture, the quantity of liquid used in making potato bread should be lessened. Because bread dough containing potatoes softens as it rises, sufficient flour should be added to make it very stiff or more flour added while kneading.
Much experimenting with bread during the World War showed that bread containing cereals other than wheat is more satisfactory when potatoes are used in making it. It was found that less of wheat and more of the other grains could be used when potatoes were added to the dough.
Bread made of grains other than wheat requires a greater quantity of yeast than wheat bread. The following explanation may account for this fact: Some recent scientific investigations point out the fact that the activity of yeast is increased when vinegar or other weak acid material is added to bread dough. Since the proteins of cereals other than wheat absorb more of the free acid of the dough than do the proteins of wheat, the acidity of the dough is lessened. Hence more yeast is required to leaven dough containing grains other than wheat.
Use one half white bread flour and one half graham flour in the recipe given for Bread in order to make Graham Bread. One fourth cupful of molasses may be substituted for the sugar. Mix and bake as white bread.
Some consider that it is much more satisfactory to make a sponge when using graham flour. If this is done, first make a sponge using only one half the given quantity of flour. Let the mixture rise, then add the remainder of the flour, and proceed as in making white wheat bread.
Follow the recipe for Bread, substituting whole wheat for the fine wheat bread flour, but make a soft, not stiff dough.
Raisin Breadmay be made by adding 2 cupfuls of seeded raisins to whole wheat bread mixture and increasing the sugar to 1/4 cupful or substituting 1/3 cupful molasses for the sugar. Use the greater quantity of yeast. Add the raisins to the mixture before adding the flour.
POTATO BREAD (2 loaves)
2 cupfuls dry mashed potatoes 1 cupful water in which potatoes were cooked 1 tablespoonful salt 1/2 cupful lukewarm water 2 tablespoonfuls sugar 1 tablespoonful fat 1/2 to 1 cake compressed yeast 5 1/2 to 6 cupfuls wheat bread flour
Pare 6 medium-sized potatoes. Cut into pieces and cook in boiling water until tender. Drain the water from the potatoes, but save the potato water to use as moisture for the dough, and for mixing with the yeast. Mash the potatoes; add the potato water, salt, sugar, and fat. Then proceed as directed for Bread.
OATMEAL-POTATO BREAD (2 loaves)
1 1/2 cupfuls potato water 2 cupfuls rolled oats 1 tablespoonful salt 2 teaspoonfuls sugar Wheat bread flour, about 6 cupfuls 1 tablespoonful fat 2 cupfuls dry mashed potatoes 1 cake compressed yeast 1 tablespoonful lukewarm water
Heat the liquid to boiling point. Pour it over the rolled oats. Add the salt, sugar, and fat. Stir and let stand until the mixture is lukewarm. Add the potatoes, then proceed as for plain bread. Let the dough rise in the pans until it is from 2 1/4 to 2 1/2 times its original bulk.
FromU.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of white, of graham, and of whole wheat bread.
Under what conditions should a sponge be made when compressed yeast is used?
What kind of bread is most satisfactory in high altitudes,i.e.where the climate is dry? Explain.
Why is potato water a more valuable liquid for bread making than water?
What is the purpose of adding boiling water to rolled oats in makingOatmeal-Potato Bread (seeSubstituting Other Cereals for WheatFlour)?
Compare the quantity of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.
For rolls or biscuits use the recipe for Bread, adding twice the quantity of fat, and using milk for part of the liquid. Or they may be made by kneading more fat into any bread dough. Knead well after the first rising; then cut into pieces half the size of an egg, and shape into balls. Place the balls some distance apart in a pan or place the balls so that one touches another. The latter plan of placing in the pan produces biscuits having a small amount of crust. Allow the biscuits to rise to double their bulk; then bake in a hot oven.
2 cupfuls hot milk and water 3 tablespoonfuls fat 2 tablespoonfuls sugar 1 teaspoonful salt 1 yeast cake 1/4 cupful lukewarm water Bread flour
Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness. Cut into rounds with a biscuit cutter; put a bit of butter or substitute near the edge of the biscuit; fold; and press the edges together. Place in an oiled pan; cover. Let rise until double in bulk, and bake at 425 degrees F. from 20 to 30 minutes.
The crust may beglazedwith a mixture of milk and sugar a few minutes before removing the biscuits from the oven. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glazing.
A corn-starch paste is sometimes used forglazing. It is made as follows: Mix 2 teaspoonfuls of corn-starch with the same quantity of cold water. Add 3/4 cupful of boiling water; stir and cook for 5 minutes. Brush this over the top of the rolls, sprinkle with sugar. Return the rolls to the oven and continue baking until the crust is browned.
Use the recipe for Parker House Rolls as a basic rule. In preparing the sponge, use 2 cupfuls of dry mashed potatoes instead of flour. Decrease the liquid to 1 cupful. Increase the quantity of salt to 1 tablespoonful. When the sponge is light, add sufficient wheat flour to make the dough of the proper consistency. Proceed as for plain wheat rolls.
Rye flourmay be used instead of wheat in preparing these rolls.
Use one half of the recipe for Parker House Rolls. After the dough has risen, roll until 1/4 inch thick, and spread with the following:
1/2 cupful butter or butter and other fat softened 2 tablespoonfuls cinnamon 1 cupful currants or raisins 1 cupful brown sugar
Roll the dough as for Jelly Roll or for Fruit Rolls and cut into slices 1 inch thick. Place in well-oiled pans or muffin tins, with a cut surface resting on the pan. When very light, bake in a moderate oven about 30 minutes. The buns may be basted with molasses or sugar, or with a milk and sugar mixture (seeParker House Rolls). Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven.
1 cupful milk 1 cupful water 2 tablespoonfuls sugar 1 teaspoonful salt 3 tablespoonfuls fat 1 to 3 eggs 2 cakes compressed yeast 1/4 cupful lukewarm water Bread flour (about 7 cupfuls)
Heat the milk and water. Turn into a bowl and add the sugar, salt, and fat. Let the mixture stand until it is lukewarm in temperature. Mix the yeast with the lukewarm water and add it to the lukewarm milk mixture. Break the egg; beat the white and yolk separately. Add the egg to the other ingredients.
Through a sifter, add enough flour to knead. Knead and roll out on a floured board until about 1 inch in thickness. Cut into rounds with a biscuit cutter. Make a depression in the center of each biscuit, fill with prunes or raisins prepared as directed below.
Place the biscuits on greased pans, let them rise (in a warm place) until doubled in bulk; bake in a hot oven.
1 pound dried prunesor1 1/2 cupfuls seeded raisins 1 teaspoonful cinnamon 1/8 teaspoonful cloves 2 tablespoonfuls lemon juice 1/4 teaspoonful salt Sugar
Soak the fruit in enough water to cover overnight or for several hours. Cook as directed on until the fruit is tender and the water is almost evaporated. If prunes are used, remove the stones. Add the spices, lemon juice, and salt. Also add sugar "to taste."
Why should a sponge be made when eggs are to be added to the yeast mixture?
What would be the disadvantage in adding them to a dough, after the dough had stiffened?
What must be done to produce biscuits having much crust rather than little crust?
What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking?
How many times are Biscuits with Prune or Raisin Filling allowed to rise? How does yeast bread made with one rising differ from that made with several risings?
Why is it necessary to cook the fruit used for filling for biscuits until the water is almost evaporated? What would be the effect on the biscuits of much moisture in the filling?
THE YOUNG GIRL.—Adolescence is a period of great activity and growth.Much physical development characterizes the years of youth.
During the time of rapid growth, it is very easy to acquire craving not only for sweets, but for condiments and highly seasoned and spiced foods and for foods of decided and contrasting flavor. As previously explained, such foods used excessively are harmful. It is especially necessary that a girl growing into womanhood use foods which furnish building and energy- giving nutrients in sufficient quantity as well as materials to promote growth.
Going without breakfast may be the cause of headaches, poorly prepared lessons, and in some cases irritability or bad dispositions. When the morning meal is omitted, an undue quantity of food is apt to be eaten at noon. In many schools, work is resumed immediately or shortly after luncheon. The digestion of a large quantity of hearty food interferes with mental effort.
THE HUNGRY BOY belongs to the period of adolescence. It is perfectly natural for the growing boy to be hungry. Indeed during the time from twelve to seventeen years, more food is consumed by the average youth than by an adult. If three meals a day are to satisfy the hungry boy, a nourishing diet must be eaten. Concentrated, but easily digested foods, such as eggs, cereals, meat, starchy and nitrogenous vegetables for building and energy as well as foods which supply mineral matter such as fruits and succulent vegetables, are needed.
The use of milk and cocoa rather than tea and coffee should be encouraged. It is especially necessary that milk with its growth-promoting materials and valuable proteins be included in the diet of a growing youth. If coffee must be used, let it be cereal coffee.
For the boy who would "make the team" and excel in athletics the matter of a proper food selection is most important. The athlete must give serious consideration to his diet.
FOOD PLANS FOR GIRLS AND BOYS.—According to the table given on previously, the diet of a girl from fourteen to seventeen should supply Calories averaging 2400, while that of a boy of the same age should supply Calories averaging 3400. [Footnote 110: The reason why the energy requirements of a boy exceeds that of a girl of the adolescent period is stated on previously.]
The following plans for a day's diet for the girl and boy of fourteen to seventeen years are offered as suggestions for wholesome food combinations:
Breakfast. Fruits, fresh or cooked 75-100Cereal with Whole Milk and Sugar 200-250Toast and Butter (2 to 3 slices) 300-450Cocoa or Whole Milk 120-150
Luncheon. Cream Soup 150-175Meat Substitute 200-300Bread and Butter (1 to 2 slices) 150-300Rice or Tapioca Pudding or Blanc Mange 150-200Cocoa or Whole Milk 120-150
Dinner. Egg-dish or Meat 200-300Starchy Vegetable or Cereal 100-125Succulent Vegetable or Salad 50-150Bread and Butter (1 to 2 slices) 150-300Baked Custard or Ice Cream withChocolate Sauce 250-300Cereal Coffee (with Sugar, and Top Milk) orWhole Milk 125-150————-2340-3400
THE SCHOOL LUNCHEON.—Girls and boys of high school age invariably lunch at school, or a luncheon is brought from home and eaten at school. If a pupil buys his luncheon at school, hot, wholesome, nourishing foods such as cream-soup vegetables, eggs, cereal puddings, cocoa, and milk should be purchased. It is unfortunate if pastry and sweets are chosen to the exclusion of the foods just mentioned.
In case the plainer foods are selected, it is a mistake for the pupil to narrow his purchase to a very few foods such as meat, potatoes, and pastry. Too often pupils get in the habit of choosing foods which furnish too little variety in composition. Learning to like many different foods is a characteristic one should strive to develop. When one abolishes food prejudices and "eats everything" that is wholesome, the possibility of securing a well-balanced meal to meet the needs of the body is increased.
LUNCHEON MENUS.—The quantity and kind of food that should be eaten at luncheon depends largely upon the kind and quantity of foods eaten at breakfast and dinner or supper. Some eat more breakfast than luncheon while others follow the reverse plan. It has been found, however, that a luncheon yielding from 750 to 1000 Calories furnishes adequate nutriment for the average youth, provided of course the foods are well balanced in composition. Suggestive luncheon menus for school girls and boys follow. (The luncheon which is carried from home is discussed in Lesson CXLIX.)
1 serving macaroni and cheese (1 cupful) 34.0 200.00 1 slice bread and butter 14.2 150.00 1 portion gingerbread (2 ounces) 14.0 200.00 1 medium baked apple with whole milk 6.8 128.00 1 serving cocoa (3/4 cupful) 16.1 118.40 —— ——— 85.1 796.40
1 serving vegetable soup (1 cupful) 21.28 148.22 1 cheese and peanut sandwich 43.47 270.00 1 large orange 6.20 100.00 1 portion cake (2 ounces) 14.00 200.00 1 glass milk (7/8 cupful) 26.60 140.00 ——— ——— 111.55 858.22
1 serving cream of tomato soup (1 cupful) 25.07 178.4 3 soda crackers 9.4 100.0 1 ham sandwich 51.1 316.4 1 portion ice cream (1/8 quart) 7.66 199.2 1 large banana 5.3 100.0 1 glass milk (7/8 cupful) 26.6 140.0 ——— ——— 125.13 1034.0
Plan a week's series of school luncheons containing foods which may be obtained at home or at school or at any other place where you eat your luncheon. Calculate the total Calorific value of the menus. Also determine the per cent of Calories derived from protein.
Plan [Footnote 111: See Footnote 72] a day's diet containing the kinds of foods suitable for you and other members of your class and furnishing sufficient Calories to meet the energy-requirement of girls of your age. (Follow the suggestions given in Lesson CV and CXXXIX.) Determine the per cent of the total Calories produced by Calories derived from protein. Compute the cost of the meal.
Cook and serve one of the meals of the day's diet. Follow the English or family style of serving,—either with or without a maid.
Bread (or Raised Biscuits)Cranberry Jelly (or Fruit Sauce)
See Lesson XIV for suggestions regarding the preparation of the lesson.
HOME PROJECTS [Footnote 112: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.—Bake yeast bread or raised biscuits at your home at least once a week.
SUGGESTED AIMS: (1) To improve the quality of the bread. Score your products each time you prepare them. By careful observation and by consultation with your teacher, determine the cause of any undesirable quality your breads may have and then strive at the next baking to correct your mistakes.
(2) To compare homemade and baker's bread. Determine the weight and cost of a loaf of homemade and baker's bread. Compute the cost per pound of each. Compare the flavor and satisfying qualities of each. Consult other members of your family regarding these two qualities. Name the advantages and disadvantages of baking bread at home.
COMPARISON OF SPONGE CAKE AND POPOVERS.—See the recipe for Popovers.Compare it with the recipe for Sponge Cake I.
4 egg yolks 1 cupful sugar 1 teaspoonful lemon juice Grated rind of 1/2 lemon 4 egg whites 1/2 teaspoonful salt 1 cupful flour
What two ingredients are similar in these recipes? What ingredients does Sponge Cake contain which do not exist in Popovers? What ingredients in Popovers are omitted in Sponge Cake? Note the number of eggs in each. What is the wetting material in Popovers? In Sponge Cake? By what means are Popovers lightened? Sponge Cake? How do you account for the difference in the number of eggs?
NOTE.—A typical Sponge Cake contains no baking powder or moisture except that contained in the eggs and flavoring material. To make a cheaper cake, the following modification may be made: Instead of 4 eggs, 2 eggs with 1/4 cupful of water and 1 teaspoonful of baking powder may be used.
METHOD OF MIXING SPONGE CAKE. Beat the yolks of the eggs until thick and lemon-colored. Add the sugar and continue beating; then add the flavoring and any other liquid that the recipe may call for. Beat the mixture well. Add the salt to the egg whites and beat until the whites are stiff. Sift the flour (and baking powder if used) several times. Add part of the dry ingredients through the sifter to the yolk mixture, then add some of the egg whites. Repeat until all the dry ingredients and the egg whites have been added. Mix by cutting and folding the ingredients. Turn at once into an unoiled pan. Bake in a moderate oven (325 degrees F.) for 50 or 60 minutes.
BAKING SPONGE CAKES.—The baking of a cake, as well as the manner of mixing the ingredientsand the quality of the ingredients themselves, determines the success of the cake. A practical test for the temperature of the oven is the placing of a bit of flour or white paper in the oven. If at the end of 5 minutes the paper or flour is slightly browned, the oven is of proper temperature for sponge cakes or cakes without fat. The time required to bake a cake should be divided into quarters. During the first quarter the cake should begin to rise; during the second quarter it should continue to rise and begin to brown; during the third quarter it should continue to brown, and the fourth quarter it should finish baking.
If the mixing and the baking have been successful, failure may result after removing the cake from the oven. It should not be placed in a cold place or in a draft. Invert the cake pan on a wire rack and allow the cake to remain until cool. Remove the cake from the pan, and store in a covered tin box.
2 or 3 egg yolks l 1/2 cupfuls sugar 1 tablespoonful lemon juice 3/4 cupful water 2 cupfuls flour 1/2 teaspoonful salt 2 teaspoonfuls baking powder 2 or 3 egg whites
Mix and bake according to the directions given above. It is advisable to oil the pan for this cake.
Sponge Cake with Cream Filling is termed Washington Pie. Follow the recipe for Cream Filling and put it between the layers of Sponge Cake, or as a filling between split sheets of a loaf or thick sheet of Sponge Cake.
What is the purpose of cutting and folding the egg whites and the dry ingredients into a sponge cake mixture?
Why is it necessary to add moisture and baking powder to Sponge Cake No.II?
What is the effect of too cool an oven on Sponge Cake?
CLASSES OF CAKES.—Cakes are commonly divided into two classes: (a) Cakes without fat and (b) Cakes containing fat. Sponge Cake is an example of the first class and the One-egg Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The temperature of the oven and the length of time required for baking also differ for the two classes of cakes.
COMPARISON OF ONE-EGG CAKE AND MUFFINS.—See the recipe for Plain Muffins.Compare it with the following recipe.
ONE-EGG CAKE [Footnote 113: NOTE TO THE TEACHER.—If a richer cake is desired, follow the Plain Cake recipe given in Lesson CXLV.]
2 cupfuls flour 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 to 1 cupful sugar 1 egg 1 cupful milk or water 1 teaspoonful flavoring 2 to 4 tablespoonfuls fat
What ingredient does cake contain that is not present in muffins? What two ingredients exist in greater quantity in cake than in muffins?
THE INGREDIENTS OF A CAKE CONTAINING FAT.—Materials of the best quality should be used for cakes. Pastry flour and the finest granulated sugar are necessary ingredients.
In determining the kind of fat to use in a cake, one should consider all of the ingredients in a recipe, and then decide which one will give the most pronounced flavor to the combined materials. If a cake contains so much fat that the fat will be one of the predominating flavoring ingredients, table butter should be used alone or combined with some bland fat. When but little fat is used in Plain Cake, there is little difference in the flavor of cake made with butter or substitutes. Oleomargarine, tried-out chicken fat, suet, lard, or vegetable fat may be used for spice cakes or other highly flavored cakes. Cake is one of the foods whose ingredients require the greatest accuracy and care in measuring. When a cake contains much fat, the latter can usually be more easily and accurately weighed than measured.
METHOD OF MIXING CAKE CONTAINING FAT.—Since cakes contain much more fat and sugar than muffins, a different method of mixing the fat with the other ingredients of the cake has been used quite generally. The fat and sugar have usually been blended by creaming them.
However, many experiments in the mixing and baking of cakes have been made. These show that a cake of good quality may be made by following the method of mixing fat in a muffin mixture,i.e.melting the fat and adding it to other ingredients. The following is the method of mixing cake when melted fat is used:
Beat the eggs, add the sugar, liquid, and flavoring. Melt the fat and add it to the other ingredients. Mix the dry ingredients,i.e.the flour, baking powder, and salt. Add these through a sifter to the egg and sugar mixture. Beat from 1 to 2 minutes.
In cake mixing, the yolks and the whites of the eggs are often separated. When this is done, the yolks and sugar are blended, the moisture, flavoring, melted fat, and dry ingredients are added, the mixture beaten, and finally the beaten whites are folded in.
In combining cake ingredients, great care must be taken to mix all ingredientsthoroughly. Cakes, except those containing very little moisture and much fat, such as Jumbles or Pound Cake, can be made satisfactorily by adding melted fat. It has been estimated that half as much time is required for mixing a cake in which melted fat is used as one in which the fat is creamed. It has been found [Footnote 114: See Journal Home Economics, Vol. X, pp. 542-7, December, 1918.] that the amount of mixing and the preparation of ingredients in a cake are much more important factors than the manner of combining the ingredients. Too little beating makes a cake of coarse, crumbly mixture. Too much beating makes it compact in texture with "tunnels" through it.
PREPARING THE PANS FOR CAKES CONTAINING FAT.—The pans for cakes that contain fat should be well oiled. It is well to line the pans with paper and to oil the paper thoroughly, or to oil the pans well and to sprinkle a little flour over them before adding the cake batter.
BAKING LAYER AND LOAF CAKES.—If a bit of flour or white paper is delicately browned after being placed for 2 minutes in the oven, the oven is of proper temperature for layer cakes containing fat. For a loaf cake the oven should be cooler, since a longer time for baking is required. It is especially important that a crust does not form over the top of a cake before the cake has risen, or before it has been in the oven one fourth of the time required (seeBaking Sponge Cakes). To avoid this, the temperature of the oven should be quite low when a thick loaf cake is first placed in it. Some housekeepers find it most satisfactory to cover the top of a pan containing loaf cake with paper until the cake has risen. In general, layer cakes require 20 to 35 minutes for baking and loaf cakes from 40 minutes to 1 1/2 hours. Shortly after taking from the oven, cake containing fat may be removed from the pan, and placed on a wire cake cooler or towel until cold. In a heat-regulated oven, bake layer cakes at 375 degrees F., and loaf cakes at 350 degrees F.
THE QUALITY OF CAKE.—Desirable cake is tender and light, but of fine grain. The quantity of eggs, sugar, fat, and moisture affects these qualities. Too much sugar makes a cake of coarse grain and of waxy or tough texture. On the other hand, a cake containing too little sugar is not as fine grained as one having "just enough."
A cake in which there is too much fat is crisp or crumbly,—i.e. it will not hold its shape. Too little fat may make it tough in texture. Generally the more fat a cake contains the smaller the quantity of moisture needed. Note that the One-egg Cake recipe contains 1 cupful of liquid, but when the fat is increased to 1/2 cupful, the moisture is decreased to 2/3 cupful (see Plain Cake recipe).
Many eggs without a proportionate quantity of fat and sugar produce a tough cake. The toughness occasioned by eggs, may be offset, of course, by the tenderness produced by fat. It is a most interesting study to compare cake recipes. Some are well proportioned, others could be greatly improved by variations in the quantity of ingredients.
The flavor of a cake is largely affected by the proportion of ingredients in a cake. For the sake of economy, however, certain ingredients, especially fat and eggs, must be decreased even though texture, grain, and flavor are sacrificed. The matter of wholesomeness must also be taken into consideration. Many persons can eat with comfort plain cakes, i.e. those containing little fat and a moderate quantity of sugar, while rich cakes distress them.
Flavor 40Lightness 20Grain and texture 15Baking (crust and color) 15Appearance (shape and icing) 10—-Total 100
How should cake batter be spread in the pan to prevent it from rising higher in the center than at the edges?
What is the purpose of placing the warm cake on a cake cooler or on a cloth? Mention some substitute other than a cloth for a wire cake cooler. Why not place the warm cakeinvertedon the cake cooler?
Explain why a hot cake should not be placed in a cool place or in a draft.
Why store a cake in a tightly covered tin box?
Give two reasons for the cracking of the crust of a cake.
What is the effect of using too much fat in a cake? Too much sugar? Too much moisture?
If the quantity of fat is increased, what ingredient in a cake recipe should be decreased?
If the number of eggs in a cake is reduced, what ingredient should be increased?
The "Conventional" method of mixing cake is as follows: Cream the fat; then gradually add the sugar. Cream the mixture. Add egg yolks that have been beaten until light. Add the flavoring. Then add some of the milk and part of the dry ingredients. Repeat until all the milk and dry ingredients have been added. Beat the mixture thoroughly. Cut and fold in the whites of the eggs quickly; then turn into oiled pans. Bake layer cakes at 375 degrees F., and loaf cakes at 350 degrees F.
2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 2 eggs 1 cupful sugar 2/3 cupful liquid 1 teaspoonful flavoring 1/4 to 1/2 cupful fat
Mix according to the directions above or according toMethod of MixingCake Containing Fat.
Comparethis recipe with that for One-egg Cake. Note that the eggs and fat are increased, while the baking powder and moisture are decreased. Can you account for these variations?
Follow the Plain Cake recipe, using 4 egg whites instead of 2 eggs and the greater quantity of fat. Vanilla or almond flavoring are pleasing in White Cake. If almond extract is used, add only 1/2 teaspoonful.
White Cake is mixed according to the general directions, except, of course, that the egg yolks are omitted; the egg whites are beaten until stiff and folded into the other ingredients.
A cheaper but tasty white cake may be made by following the recipe forOne-egg Cake and using 2 egg whites instead of 1 whole egg.
Break open a fresh coconut, save all the milk and use it as part of the liquid for a White Cake. Add milk to the milk of coconut to make the 2/3 cupful of liquid in the plain cake recipe. Prepare a White Cake in two layers.
Break the coconut into pieces, pare these and put them through a food chopper or grate them. Prepare Boiled Frosting. When the frosting is ready to spread on the cake, add about 3/4 of the chopped coconut. Spread the mixture on the cake layers and sprinkle the remainder of the coconut over the frosting on the top layer of the cake.
A fresh coconut cake will keep moist for a week.
1 cupful confectioner's sugar 1 tablespoonful hot water, milk, or cream Salt 1 tablespoonful lemon juice
Stir the hot water into the sugar and add the salt and lemon juice. If too stiff, add a little more boiling water.
3 tablespoonfuls ofcocoaor 1 ounce ofchocolatemay be mixed with 3 tablespoonfuls of water, cooked for a few minutes, and used in place of the moisture and lemon juice. 1/2 teaspoonful of vanilla should be added when these materials are used. When cocoa is used the addition of 1 tablespoonful of butter improves the flavor.
Mocha frostingmay be made by mixing the cocoa or chocolate with strong coffee instead of water.
1 egg white 1 tablespoonful lemon juice 1 cupful confectioner's sugar Salt
Put the unbeaten egg white into a bowl; add the lemon juice, then the salt and sugar. Mix thoroughly. Spread on warm cake.
The lemon juice may be omitted, andchocolate(or cocoa) and vanilla added, as in Water Frosting.
2 egg yolksConfectioner's sugar1 tablespoonful lemon juice or vanillaSalt
Add the flavoring and salt to the unbeaten yolks. Add enough confectioner's sugar to the mixture to make it thick enough to spread. Use on White Cake when it is warm.
3/4 to 1 cupful sugar 1 teaspoonful vinegar 1 teaspoonful flavoring 1/3 cupful water 1 egg white Salt
Mix the sugar, water, and vinegar in a saucepan. Cookgentlyuntil the sirup (when dropped from a spoon) "spins a thread" 3 inches long. Remove from the fire, and gradually pour the sirup over the egg white to which a pinch of salt has been added and which has been beaten stiff. Continue to beat the mixture; when it begins to stiffen, add the flavoring, and spread over cooled cake.
The less quantity of sugar produces a more delicate and less dense frosting than the greater quantity.
1 cupful sugar 1/4 cupful boiling water 1/8 teaspoonful salt 12 marshmallows 2 ounces chocolate 3 tablespoonfuls water 1/2 teaspoonful vanilla
In a saucepan stir the sugar, boiling water, and salt. Then place over a low flame and heat until the sugar is dissolved.
Cut the marshmallows in halves, add to the sugar mixture, and beat until the marshmallows have melted. Cut the chocolate in pieces and mix with 3 tablespoonfuls water. Stir and cook over a low flame until a thick, smooth paste is formed. Add to the sugar mixture. Beat until the frosting is of proper consistency to spread, then stir in the vanilla.
Give the reason for the greater quantity of fat in cake when egg yolks are omitted.
If the conventional method of mixing cake is followed, what can be done in cold weather to hasten the creaming of fat? What is the result of insufficient creaming?
Why is the cake mixture beaten thoroughly before the whites of eggs are added?
What is the purpose of cutting and folding in the whites of eggs in the cake mixture?
What kind of fat should be used for white cake? Why?
Why use hot water rather than cold water for Water Frosting (seeExperiment 11)?
When egg whites alone are used in cake, give at least three uses for the yolks of the eggs.
Why is Egg Frosting used on warm cake, rather than on cold?
What is the use of vinegar in Boiled Frosting (see Christmas Candy)?
Why should the white of egg be beaten while the hot sirup is being poured over it?
2 cupfuls flour 3 teaspoonfuls baking powder 1/2 to 1 teaspoonful salt 2 ounces chocolateor1/3 cupful cocoa 1/2 cupful water 1/4 teaspoonful baking soda 2 eggs 1 1/2 cupfuls sugar 1/2 cupful milk 1 teaspoonful vanilla 1/3 cupful fat
Cook the chocolate or cocoa in the water until a smooth paste is formed, stirring constantly while cooking. Cool, and add the baking soda.
Beat the egg yolks and whites separately. Mix as plain cake, adding the chocolate mixture after the egg yolks have been mixed with the sugar. Use the less quantity of salt if butter is used for the fat.
Bake in layers at 375 degrees F., placing Chocolate Filling between the layers and Boiled Frosting on the top layer.
Sour milk may be substituted for the sweet milk. When this is done, increase the baking soda to 1/2 teaspoonful and decrease the baking powder to 2 teaspoonfuls.
Baking soda is used with chocolate to neutralize a small quantity of acid (tartaric) contained in it. Its use with chocolate will also darken the cake.
1/2 cupful sugar 1/3 cupful flour 1 cupful milk 1 ounce chocolate 3 tablespoonfuls water 1/4 teaspoonful salt 1 egg yolk 1 teaspoonful vanilla
Mix all ingredients except the egg yolk and flavoring in the same manner as Chocolate Corn-starch Pudding. When sufficiently cooked, add the egg yolk as directed for Butterscotch Tapioca. Continue cooking until the egg is coagulated. Remove from the fire, cool, add vanilla.
3 tablespoonfuls of cocoa may be substituted for the chocolate. When this substitution is made, mix the cocoa with the flour and sugar and omit the water.
The egg yolk may be omitted. When this is done add 1/2 tablespoonful of corn-starch to the flour and sugar mixture.
Compare the recipes for chocolate and plain cake. How do you account for the difference in the quantities of sugar (seeChocolate Corn-starch Pudding)?
Does the water used for making the chocolate paste change in quantity during the cooking? Explain. What ingredient do both chocolate and cocoa contain which aids in thickening the cake? From this can you account for the greater quantity of moisture used in Chocolate Cake?
Would it be advisable to use a greater quantity of fat (1/2 cupful) forChocolate Cake? Why?
Follow the recipe for Plain Cake, use the smaller quantity of fat, and add 1 cupful of chopped nuts. A convenient way of chopping nuts is to put them through the food chopper, using the coarse knife.
Follow the recipe for Plain Cake, but add 1 cupful of raisins or currants. Clean the fruit, then dry, and sprinkle it with flour. Raisins may be chopped, or cut in two pieces (seeTo Prepare Raisins for Cooking). Citron may also be added. It should be cut in thin slices or put through the food chopper.
When light brown sugar is used instead of white sugar, dates make a pleasing addition. These should be cleaned, stoned, cut into pieces, and added as are the raisins or currants.
Spices give pleasing flavor when dried fruits are used. 1 teaspoonful each of cinnamon and nutmeg and 1/8 teaspoonful of cloves make desirable flavoring.
Mention the kinds of fat that could be used for spice cakes and forChocolate Cake. Give the reason for the selection made. FromU. S.Department of Agriculture, Bulletin 28, tabulate the percentagecomposition of some common nuts. Of chocolate and cocoa.
Explain why the minimum quantity of fat should be used for Nut Cake.
Why are the dried fruits floured?
Why are nuts not floured?
Compare cakes made with the least and the greatest quantity of fat. Which is the more tender? Which has the better taste?
Calculate the cost per pound of Sponge Cake. Calculate the cost per pound of cake containing fat (seePlain Cake).
CLASSES OF COOKIES.—Cooky mixture may be thin like a drop batter and dropped by spoonfuls on to a pan or it may be about as stiff as a soft dough and rolled and then cut into rounds or other shapes. Hence cookies may be classified as:
(1) Drop Cookies.
(2) Cut or Rolled Cookies.
TEXTURE OF COOKIES.—Drop cookies may or may not contain fat. Cut or rolled cookies usually contain fat. Since a dough is prepared in making the latter kind of cookies, fat is needed to make the mixture sufficiently tender. A dough containing little or no fat usually produces a tough cut cooky. A skilled cooky maker, however, can secure a soft cut cooky containing little fat by making a very soft dough.
If crisp, cut cookies are desired, the dough should be rolled thin. To secure soft cookies roll the dough to at least 1/4 inch thickness. If cookies containing fat are stored in a tightly covered box, they become softer after several days.
COMPARE the recipe for Sugar Cookies with that for Plain Cake. Account for the difference in the quantity of milk. Explain why the quantity of milk is decreased rather than the quantity of flour increased.
2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 egg 1 cupful sugar 1/2 cupful fat Milk or water (about 3/8 cupful) 1 teaspoonful flavoring or spice
Mix as for Plain Cake (do not separate the eggs), adding just sufficient milk to make the dough stiff enough to be rolled out. Put the dough in a cool place to chill. Roll out in small portions; then sprinkle with sugar. Cut and bake at 375 degrees F. 10 minutes or until browned.
Follow the recipe for Sugar Cookies, using 1/2 cupful of thick sour milk or cream in the place of sweet milk and adding 1/4 teaspoonful of baking soda. If sour cream is used, only 1/3 cupful (instead of 1/2 cupful) of fat is needed. Nutmeg—1/2 teaspoonful—is a pleasing flavoring material for these cookies.
ForGinger Cookies, vary the recipe for Sour Cream Cookies as follows:
Use 1/2 cupful sugar and 1/2 cupful molasses instead of 1 cupful of sugar.
Increase the baking soda to 1/2 teaspoonful.
For flavoring use 1 teaspoonful ginger and 1 teaspoonful allspice.
Since the molasses furnishes some moisture, it is usually necessary to add more flour or decrease the sour milk or cream.
Prepare Sour Cream Cooky dough. Roll the dough into a thin sheet and cut it into rounds. Spread half of the rounds with a thin layer of Raisin Filling (see below). Then cover each round with another piece of dough. Press the edges together. Place on an oiled baking sheet and bake in a moderate oven.
1/2 cupful corn sirup 1 cupful seeded raisins 1/4 teaspoonful salt
Cook these ingredients until the mixture is thick enough to use as cake filling.
One fourth cupful of chopped nuts may be added. One egg may also be added to the mixture just before removing from the fire.
2 1/2 cupfuls flour 3 teaspoonfuls baking powder 1/2 teaspoonful baking soda 1/2 teaspoonful salt 1 egg 1 cupful sugar 3/4 cupful peanut butter 1 cupful sour milk
Mix and bake as Sugar Cookies. It is especially necessary to make the dough for these cookies very soft. It requires skilful handling.
1/2 cupful melted fat 1/2 cupful molasses 1/2 cupful corn sirup 1 egg 6 tablespoonfuls sour milk 1/2 teaspoonful baking soda 2 teaspoonfuls baking powder 2 cupfuls corn-meal 1 cupful wheat flour 1/2 teaspoonful salt
Combine the melted fat, molasses, sirup, beaten egg, and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon on to a greased pan and bake in a moderate oven (375 degrees F.) for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter.
(Adapted fromUnited States Food Administration Bulletin.)
How does the method of preparing cooky mixture differ from that of preparing cake mixture?
Why should cooky dough be chilled before rolling out?
What can be done to the cooky cutter to prevent it from sticking?
Why is less fat required for Sour Cream than for Sour Milk Cookies (seeFigure 64)?
From theUnited States Department of Agriculture, Bulletin No. 28, find the per cent of fat in peanut butter. What is the per cent of fat in butter (see Figure 63)? If butter were substituted for peanut butter in Peanut Butter Cookies, how much would be needed to furnish the same quantity of fat?
OMITTING EGGS IN CAKE.—It was previously stated that 2 teaspoonfuls of baking powder are required to leaven 1 cupful of flour when no eggs are used. The statement was also made that the quantity of baking powder is reduced when eggs are used. Hence cakes made with eggs require less than the proportionate quantity of leavening given above.
When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of baking powder (or its equivalent) for each cupful of flour.
The flavor of cakes is usually improved when eggs are used. In eggless cakes, it is advisable to use spices or other materials of pronounced flavor.
Since eggs are highly nutritious, their omission in cake decreases considerably the food value of the cake. Leavens and flavoring materials (except chocolate) used in eggless cakes have practically no food value.
2 cupfuls flour 1/8 teaspoonful cloves 1 1/2 teaspoonfuls cinnamon 1 teaspoonful nutmeg 1 teaspoonful baking soda 1/4 teaspoonful salt 1 cupful sugar 1 cupful apple sauce (unsweetened) 1/3 cupful fat 1 cupful raisins, cut in halves
Mix the sugar and apple sauce; add the fat. Mix the dry ingredients. Through a sifter, add them to the apple sauce mixture. Flour the raisins and stir them into the batter. Turn into a greased loaf-cake pan or into two layer-cake pans. Bake in a moderate oven (375 degrees F.). If the cake is baked in layers, put Raisin Filling between them, but omit the raisins in the cake batter.
2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt 1/3 cupful cocoa 1/3 cupful water 1/4 cupful fat 1/2 teaspoonful baking soda 1 cupful sugar 3/4 cupful sour milk 1 teaspoonful vanilla
Mix the cocoa and water. Stir and cook until a thick smooth paste is formed. Add the fat. If solid fat is used stir until it is melted. Set aside to cool.
Add the baking soda and mix well. Then add the sugar and sour milk. Through a sifter, add the dry ingredients. Then add the vanilla. Beat well. Bake in two layers (375 degrees F.) or in one sheet (350 degrees F.). Use frosting or Chocolate Filling made without eggs between the layers and frosting on the top layer.
If it is desired to save sugar, a thin layer of Chocolate Filling may be used between the layers and on the top layer.
1 cupful brown sugar 1/4 cupful molasses 1 cupful seeded raisins 3/4 cupful water 1/2 cupful fat 1/2 teaspoonful salt 1 teaspoonful nutmeg 2 teaspoonfuls cinnamon 1/8 teaspoonful cloves 2 1/2 cupfuls flour 1/4 teaspoonful baking soda 3 1/2 teaspoonfuls baking powder
In a saucepan mix all the ingredients except flour and leavening materials. Stir and cook the mixture at boiling temperature for 3 minutes. Set aside to cool.
Through a sifter, add the leavening materials and flour. Beat well. Turn into an oiled loaf-cake pan and bake in a moderate oven (350 degrees F.) from 45 to 60 minutes.
Chopped nuts—1/2 cupful—may be added to this cake. This addition, however, increases the cost. For economy the raisins may be omitted.
NOTE.—Various changes occur when certain of the ingredients of this cake are cooked, viz.,
(a) The sugar is dissolved (b) The raisins are softened (c) The fat is melted (d) The spices are improved in flavor.
What materials in Apple Sauce Cake leaven it?
What ingredient usually present in cake recipes is omitted in this cake?What takes the place of this ingredient?
In Chocolate Cake, how much baking soda is required to neutralize the acid of the sour milk? For what purpose is the additional quantity used?
What is the purpose of cooking the cocoa and water (seeCocoa andChocolate)?
Determine the difference in the cost of Chocolate Cake with and without eggs.
What ingredient in Spice Cake contains a small quantity of acid? Explain why baking soda is an ingredient of this ingredient.
Why should the cooked mixture of Spice Cake be cool before the remaining ingredients are added?