Chapter XII: Part 12

Mix the dry ingredients; then work the fat into the mixture with the tips of the fingers, or cut it in thoroughly with a knife. With a knife mix the liquid with the dry ingredients. The mixture is of proper consistency when it may be dropped from the spoon without spreading. Drop by spoonfuls on an oiled pan, or into oiled muffin tins. Bake in a hot oven (475 degrees F.) from 12 to 15 minutes.

FRUIT PUDDING

Place sliced fruit--fresh, canned, or dried--in an oiled baking-dish. Cover the fruit with a biscuit mixture, made by using the ingredients in the same proportion as for Drop Biscuits. Two or three times as much fat as the given quantity may be used. Bake until the fruit is tender and the batter is firm and brown, usually from 15 to 30 minutes. Serve with cream or fruit sauce. Plain cream may be used, or the cream may be whipped, or sweetened and flavored with a little nutmeg or vanilla.

WHIPPED CREAM SAUCE

1 cupful whipped cream 1 egg white 1/3 cupful powdered sugar 1/2 teaspoonful vanilla

Chill the cream; add the unbeaten egg; then beat with an egg beater (for method of whipping cream see Lesson XLVIII). Add the sugar and vanilla.

QUESTIONS

Explain why the fat in Drop Biscuit is not added in the same manner as in pour batters.

If the fat is to be mixed with the dry ingredients, why rub the ingredients together between the fingers rather than between the palms of the hands?

Compare as to taste and appearance the biscuits made with lard or vegetable fat with those made with butter.

Why should not a tin pan be used for the fruit pudding?

Mention at least four kinds of fruit that could be used for the pudding and tell how the use of some kinds of fruit would modify the time of baking.

Why does the quantity of liquid given in Drop Biscuits vary (see _Pour Batter_ and _Gluten_)?

Why is it necessary to surround the cream with ice water while whipping it (see _Whipping Cream_)?

LESSON CXXIX

QUANTITY OF FAT IN QUICK BREADS--SHORT CAKE

"Shortening."--The tenderness of a quick bread is an important consideration. It is dependent upon the quantity of fat in the bread. Oil and water do not mix (see Experiment 35). Hence when much fat is used in a quick bread, particles of dough or batter, which contain both fat and moisture, do not adhere firmly. Quick bread containing much fat becomes tender, that is, it crumbles readily.

In preparing modified biscuit mixtures,--short cakes, fruit dumplings, etc.,--in which the quantity of fat is increased, make very careful comparisons between the "rich" or "short" breads and those containing the standard quantity of fat. In making observations, note the following:

(_a_) ease or difficulty in removing from the pan without breaking, (_b_) tenderness or toughness, (_c_) difference in flavor.

FRUIT SHORT CAKE

Make a biscuit mixture, containing two or three times the quantity of fat used in biscuit mixture. Place one half of the mixture in an oiled cake pan, then spread it with a scant quantity of melted butter or substitute. Add the remainder of the mixture and bake at 450 degrees F., for 20 minutes. Remove from the pan, and place on a cake cooler for a few minutes. Split the cake open and fill with crushed and sweetened fruits. Place uncrushed fruits on the top, and serve with plain cream or Whipped Cream or Fruit Sauce; or cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce.

1/4 cupful of sugar may be added to the dry ingredients of Short Cake.

QUESTIONS

What general statement can you make with regard to the effect of increasing the fat in quick breads?

Knowing the change that takes place in a quick bread, when the quantity of fat is increased, state the effect of adding too much fat.

What is the purpose of using _melted_ butter or substitute in the Short Cake mixture?

Mention some fruits, or fruit combinations, that would be palatable in a Short Cake.

How many persons can be served with a Short Cake made with 2 cupfuls of flour?

LESSON CXXX

"CUT" BISCUIT

USE OF THE ROLLING PIN.--When dough is to be rolled and cut into biscuits, it needs to be a little stiffer than for Drop Biscuits. It should, however, be a soft dough. Biscuit dough should not be pressed down with a rolling motion, but should be deftly and gently "patted" out with several successive "touches" with the rolling pin.

In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke.

BAKING POWDER BISCUITS

2 cupfuls flour 1/2 teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat Milk or water, about 2/3 cupful

Mix as in drop biscuits, using less milk, so that the dough is just stiff enough to roll out. Roll gently to 1/2 inch thickness on a slightly floured board, and cut into small biscuits. If any dry flour clings to the top of the biscuits, moisten it with a little milk or water. Place on a slightly oiled pan, and bake in a hot oven (475 degrees F.) from 12 to 15 minutes. Serve hot. They may be placed on a folded napkin or doily.

APPLE DUMPLINGS

Make Baking Powder Biscuit dough. Roll until 1/4 inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece. Fold the dough over the fruit and bake (375 degrees F.) or steam for 1/2 hour, or until the apples are soft. The dumplings may be browned in the oven after steaming.

Rich biscuit dough or pastry may be used for Apple Dumplings. Other fruits may be used instead of apples.

FRUIT ROLLS

Make a biscuit mixture, using 4 tablespoonfuls of fat instead of 2 tablespoonfuls, as given in the recipe for Baking Powder Biscuits. Gently roll to 1/4 inch thickness, and spread the following ingredients over it:

1 tablespoonful butter or substitute 2 tablespoonfuls sugar 1/2 teaspoonful cinnamon Fruit

For the fruit use:

1/2 cupful dried currants, or 1/3 cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples

Roll as jelly roll, then cut into pieces 3/4 inch thick and place (cut side down) on buttered tins. Bake in a hot oven (450 degrees F.) 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake.

QUESTIONS

Compare recipes for "drop" and "cut" biscuits. How do they differ?

Why should biscuits be "patted" out rather than rolled out with the rolling pin?

If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?

How can the biscuit cutter and rolling pin be prevented from sticking to the dough?

Why are biscuits sometimes served on a napkin or doily?

Write a recipe for Baking Powder Biscuits, using 3 cupfuls of flour as the basis.

How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?

Why do Apple Dumplings require a longer time for baking than Baking Powder Biscuits?

How should citron be cut for use in cooking?

If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials.

RELATED WORK

LESSON CXXXI

MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT

Practical Method of Diet Calculation.--The 100-Calorie portions can be used in a very practical way for computing the fuel value of one's daily diet. In Lesson CXVI the weights of 100-Calorie portions of flour, butter, sugar, etc., were determined, then these portions were weighed and measured. In much the same way, tables have been prepared containing the weight and measure of 100-Calorie portions. If such a table is read and the quantity of the various ordinary foods that will produce 100 Calories of heat is kept in mind, the computation of the meal becomes very simple.

If a person knows his energy requirement, he can select such quantities of food for the day as will conform with the ideal standard. The quantity of food to be used at each meal is a matter of personal choice. The important point is to have the food of the entire day conform to the standard. However, in computing the energy value of the foods of each meal, some find it convenient to divide the day's ration. The following is a convenient division: One third for breakfast, one fourth for luncheon, and five twelfths for dinner.

But the division may vary with individual needs. Ascertaining one's energy requirement and deciding upon a certain division for the three meals, one can very easily select such quantities of foods for each meal as will conform with the ideal standard. If the energy requirement of a girl of fourteen years is 2200 Calories, her breakfast may yield approximately 750 Calories, her luncheon 550 Calories, and her dinner 900 Calories. A luncheon consisting of an omelet made with one egg (50), one medium slice of homemade bread (100), orange marmalade (100), butter for bread (100), large banana (100), and a small glass of milk (100) would yield sufficient nourishment according to the requirement above.

If it is desired to compute the Calories produced by the protein of a meal, data can be obtained from the table also (see _Calories Derived from Protein_).

The calculation of the protein content of the luncheon above is:

Number of Calories derived from protein of egg 18.2 Number of Calories derived from protein of bread 13.8 Number of Calories derived from protein of marmalade 0.7 Number of Calories derived from protein of butter 0.5 Number of Calories derived from protein of banana 5.3 Number of Calories derived from protein of milk 19.1 ---- Number of Calories derived from protein of entire meal 57.6

If one tenth of the total energy requirement is taken as the desired protein requirement, the above luncheon approaches the ideal.

The Form C given below will be found convenient to use in calculating the fuel value of menus from 100-Calorie portions.

QUESTIONS

Calculate your own breakfast, luncheon, and dinner energy requirement, and those of at least two members of your family.

From the table of 100-Calorie portions estimate the fuel value of all your meals served either at your home or at school for several days. Compare the result with the ideal energy requirement obtained above. If the results vary greatly, strive to select the proper kind and quantity of foods so that the total Calories and Calories derived from protein approach the ideal.

FORM C: CALCULATION OF 100-CALORIE PORTIONS

Meal:
Number Served:
Food Quantity Number Total Calories Total Cost Total
of 100- Calories Produced Calories of 100- Cost
Calorie by Protein Produced Calorie
Portions in 100- by Protein Portion
Calorie
Portion

Total Total for One Person

Percent of Total Calories produced by calories derived from Protein: Signature: Date:

TABLE OF 100-Calorie PORTIONS

[Footnote 103: The approximate measure of 100-Calorie portions is based in part upon "Table of 100 Food Units," compiled by Dr. Irving Fisher. The weight in ounces of 100-Calorie portions and Calories derived from protein are based upon data found on p. 410 of "Chemistry of Food and Nutrition," by Henry C. Sherman, Ph. D. Items marked "*" are from "Feeding the Family," by Mary Swartz Rose, Table III, p. 355.]

EDIBLE PORTIONS APPROXIMATE MEASURE WEIGHT CALORIES OF 100-CALORIE IN OUNCES DERIVED PORTION OF 100- FROM CALORIE PROTEIN PORTION Almonds 15 average 0.5 12.6 Apples 2 medium 5.6 2.5 Apricots, fresh 2 large 6.1 7.7 Asparagus, cooked 2 servings 7.5 17.9 Bacon, smoked (uncooked) 1 thin slice, small 0.6 6.7 Bananas 1 large 3.6 5.3 Beans, baked, canned 1 small serving (1/2 cupful) 2.8 21.5 string, canned 5 servings 17.2 21.5 lima, canned 1 large saucedish 4.6 20.8 Beef, corned 1.2 21.2 dried, salted, and smoked 4 large slices 2.0 67.2 *loaf Slice 4in.x6in.x1/8in. 1.4 40.0 porterhouse steak 1 serving 1.3 32.4 ribs, lean 1 average serving 1.9 42.3 ribs, fat 0.9 15.6 round, free from visible fat 1 generous serving 3.1 80.7 rump, lean 1.7 41.0 rump, fat 0.9 17.5 *stew with vegetables 2/5 cupful 3.0 16.0 sirloin steak 1 average serving 1.4 31.0 Beets, cooked 3 servings 8.9 23.2 *Biscuits, baking powder 2 small 1.3 11.0 *Blanc Mange 1/4 cupful 1.9 8.0 Brazil nuts 3 average size 0.5 10.2 Bread, graham 1 thick slice 1.3 13.5 toasted 2 medium slices (baker's) 1.2 15.2 white homemade 1 medium slice 1.3 13.8 average 1 thick slice 1.3 14.0 whole wheat 1 thick slice 1.4 15.9 Buckwheat flour 1/4 cupful 1.0 7.4 Butter 1 tablespoonful(ordinary pat) 0.5 0.5 Buttermilk 1 1/4 cupfuls (1 1/2 9.9 33.6 glasses) Cabbage 2 servings 11.2 20.3 *Cake, chocolate Piece 2 1/2" x 2 1/2" 0.9 8.0 x 7/8" *Cake, one egg Piece 1 3/4" x 1 3/4" 1.0 8.0 x 1 3/4" Calf's-foot jelly 4.1 19.8 Carrots, fresh 2 medium 7.8 9.7 Cauliflower (as purchased) 11.6 23.6 Celery 19.1 23.8 Celery soup, canned 2 servings 6.6 15.7 Cheese, American pale (as purchased) 1 1/2 cubic inches 0.8 26.5 American red (as purchased) 1 1/2 cubic inches 0.8 20.0 Cheddar (as purchased) 1 1/2 cubic inches 0.8 24.4 Cottage 4 cubic inches (1/2 cupful) 3.2 76.1 Neufchatel 1 1/2 cubic inches 1.1 23.2 (1/4 cupful) (1/2 small package) Roquefort (as purchased) 1.0 25.3 Swiss (as purchased) 1 1/3 cubic inches 0.8 25.4 Chicken, broilers 1 large serving 3.3 79.1 Chocolate "generous half" square 0.6 8.3 *Chocolate (beverage half milk and half water) 1/2 cupful (scant) 4.1 10.0 Cocoa 2 1/2 tablespoonfuls 0.7 17.3 *Cocoa (beverage, half milk and half water) 3/4 cupful 5.5 14.0 Cod, salt 2 1/2 tablespoonfuls 3.4 97.5 *Cookies 2, 2 1/4 in. diameter 0.9 6.0 Corn, green (as purchased) 1 side dish 3.6 11.4 Corn-meal 2 tablespoonfuls 1.0 10.3 Crackers, graham.. 3 crackers 0.9 9.6 soda 3 crackers 0.9 9.4 water 3 crackers 0.9 10.3 Cranberries(as purchased) 1 cupful (cooked) 7.5 3.4 Cream 1/4 cupful 1.8 5.0 Cucumbers 2 large 20.3 18.4 *Custard, cup 1/3 cupful 3.3 17.0 Dates, dried 4 medium 1.0 2.4 Doughnuts 1/2 doughnut 0.8 6.2 Eggs, uncooked 1 1/2 medium or 2 small 2.4 36.4 Farina 1.0 12.3 Figs, dried 1 large 1.1 5.5 Flour, rye 1/4 cupful 1.0 7.9 wheat, entire 1/4 cupful 1.0 15.5 wheat, graham 1/4 cupful 1.0 14.9 wheat, average high and medium 1/4 cupful 1.0 12.8 Gelatine 4 tablespoonfuls 1.0 98.7 *Gingerbread Piece 1 in. x 2in. x 2 in. 1.2 8.0 Grapes 1 large bunch 3.7 5.4 Haddock 4.9 96.3 Halibut steaks 1 average serving 2.9 61.8 Ham, fresh, lean 1.5 44.0 fresh, medium 1 average serving 1.1 19.0 smoked, lean 1.3 30.1 Herring, whole 2.5 54.6 Hominy, uncooked 1/4 cupful 1.0 9.3 *Ice cream, vanilla 1/4 cupful 2.0 6.0 Lamb, chops, broiled 1 small chop 1.0 24.3 leg, roast 1 average serving 1.8 41.0 Lard, refined 1 tablespoonful (scant) 0.4 (--) Lemons 3 medium 8.0 9.0 Lettuce 50 large leaves 20.4 25.2 Liver, veal, uncooked 2 small servings 2.9 61.6 *Macaroni and cheese 1/3 cupful 2.1 17.0 Macaroni, uncooked. 1/4 cupful(4 sticks) 1.0 15.0 Macaroons 2 0.8 6.2 Mackerel, uncooked 1 large serving 2.5 53.9 salt 1.2 29.5 Marmalade, orange 1 tablespoonful 1.0 0.7 Milk, condensed, sweetened 1 1/16 cupfuls 1.1 10.9 skimmed 1 1/4 cupfuls (scant) 9.6 37.1 whole 5/8 cupful (generous half glass) 5.1 19.1 Molasses, cane 1/8 cupful 1.2 3.4 *Muffins, corn-meal 3/4 muffin 1.2 13.0 *Muffins, wheat 4/5 muffin 1.2 12.0 Muskmelons 1/2 average serving 8.9 6.0 Mutton, leg 1 average serving 1.8 41.2 Oatmeal, uncooked 1/8 cupful 0.9 16.1 Olives, green 7 to 10 1.2 1.5 Onions, fresh 2 medium 7.3 13.2 Oranges 1 very large 6.9 6.2 Oysters, canned 5 oysters 4.9 48.6 Parsnips 1 large 5.4 9.9 Peaches, canned 1 large serving 7.5 6.0 fresh 4 medium 8.5 6.8 Peanuts 10 to 12 (double kernels) 0.6 18.6 Peas, canned 2 servings 6.3 25.9 Peas, dried, uncooked 2 tablespoonfuls 1.0 27.6 green 1 generous serving 3.5 28.0 Pies, apple 1/3 piece 1.3 4.6 custard 1/3 piece 2.0 9.4 lemon 1/3 piece 1.4 5.6 mince 1/4 piece 1.2 8.1 squash 1/3 piece 2.0 9.9 Pineapples, fresh 5 slices 8.2 3.7 canned 1 small serving 2.3 1.0 Pork, chops, medium 1 very small serving 1.1 19.9 fat, salt [Footnote 104: As purchased.] 0.5 1.0 *Potatoes, creamed 2/5 cupful 2.7 9.0 Potatoes, white, uncooked 1 medium 4.2 10.6 Potatoes, sweet, uncooked 1/2 medium 2.9 5.8 Prunes, dried 3 large 1.2 2.8 Raisins 1/8 cupful 1.0 3.0 (packed solid) Rhubarb, uncooked 3 1/2 cupfuls (scant) 15.3 10.4 *Rice Pudding 1/4 cupful 2.2 12.0 Rice, uncooked 2 tablespoonfuls 1.0 9.3 Salmon, whole 1 small serving 1.7 43.1 Sauce, white 1/4 cupful 2.4 8.0 *Salmon, loaf 1/4 cupful 2.1 37.0 Shad, whole 1 average serving 2.2 45.9 Shredded wheat 1 biscuit 1.0 11.3 *Soup, corn 1/2 cupful 3.9 12.0 potato 1/2 cupful (scant) 4.2 15.0 cream of tomato 3/8 cupful 3.2 11.0 Spinach, fresh 3 ordinary servings 14.7 35.0 [Footnote 105: as (after cooking) purchased] Succotash, canned 1 average serving 3.6 14.7 Sugar 3 lumps, 5 teaspoonfuls granulated 0.9 (--) 6 1/2 teaspoonfuls powdered sugar Tapioca, apple 1/4 cupful 3.6 0.7 Tomatoes, fresh 4 average servings 15.5 15.8 canned 1 3/4 cupfuls 15.6 21.3 Turkey 1 serving 1.2 28.7 Turnips 2 large servings 9.0 13.3 (2 turnips) Veal, cutlet 2.3 53.6 fore quarter 2.3 52.8 hind quarter 2.3 53.0 Walnuts, California 4 whole nuts 0.5 10.3 Wheat, cracked 1.0 12.4 White fish 2.4 61.4 Zwieback 1 thick slice 0.8 9.4

LESSON CXXXII

PLANNING, COOKING, AND SERVING A DINNER

Plan a dinner. [Footnote 106: See Footnote 72.] Use seasonable foods. Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials does not exceed 30 cents per person. From the Table of 100-Calorie Portions estimate the total Calories and the Calories derived from protein produced by the foods of your menu. How do the total Calories compare with the dinner energy requirement of an average man or woman? Are the Calories derived from protein from 10 to 15 per cent of the total Calories? If necessary, change your menu so that its total Calories meet the dinner energy requirements of an average man or woman and its Calories derived from protein are from 10 to 15 per cent of the total Calories. The pupil should note that the Calorific value of meals is usually correct if the suggestions for menu-making given in Lesson CV are followed.

Cook and serve the dinner. Follow the Russian or Compromise Style of serving. Serve the dinner with a maid. [Footnote 107: See Footnote 101.]

LESSON CXXXIII

REVIEW--MEAL COOKING

MENU

Rolled Beef Steak Stuffed Baked Potato Drop Biscuits

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CXXXIV

HOME PROJECTS [Footnote 108: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Plan and cook meals.

From the Table of 100-Calorie Portions estimate the fuel value of the meals you prepare.

SUGGESTED AIMS: To compare the fuel value of the meals with the energy requirements secured in answering the _Questions_ in Lesson CXXXI. To use these comparisons as a basis on which to plan meals more nearly approaching the desired energy requirements.

DIVISION THIRTEEN

YEAST BREADS: STIFF DOUGHS

LESSON CXXXV

YEAST--LOAF BREAD

EXPERIMENT 77: CONDITIONS FOR GROWTH OF THE YEAST PLANT.--(_a_) Mix 1 tablespoonful of flour, 1 tablespoonful of sugar, 3/4 cake compressed yeast, and 5 tablespoonfuls of cold water. Put 1 tablespoonful of the mixture in a test tube and mark the tube "_a_." Fill the tube nearly full of lukewarm water and stand in a warm place for 15 minutes. Examine, noting especially the appearance at the top of the test tube. What kind of substance (gas, liquid, or solid) has been formed by the growth of the yeast plants?

(_b_) Put 1 teaspoonful of the yeast mixture in a test tube, and fill nearly full of boiling water. Label it "_b_" and after 15 minutes examine. Is there any change in the contents of the tube? What has happened to the yeast plants?

(_c_) Put 1 teaspoonful of the yeast mixture in a test tube, fill nearly full of cold water, and label it "_c_." Surround it with cracked ice or, if the weather is cold, place it out of doors. After 15 minutes examine. Is there any change in the contents of the tube? Why do not the yeast plants grow?

(_d_) Surround the tube marked "_c_" with lukewarm water and stand in a warm place. After 15 minutes examine. Are the yeast plants growing? Does freezing kill yeast plants?

(_e_) Mix 1/8 cake yeast with a little lukewarm water. Stand in a warm place and after 15 minutes examine. Will yeast grow in water alone?

(_f_) Mix 1/8 cake yeast, 1 tablespoonful of sugar, and a little lukewarm water. Set aside in a warm place so that the yeast plants may grow. Then examine under the microscope. Are there any budding yeast cells? Make a drawing of the plants as they appear under the microscope.

Draw at least two practical conclusions from these experiments as to the use and care of yeast for bread making

PROPERTIES OF YEAST.--Yeast consists of a mass of microscopic plants (see Figure 86). When placed under proper conditions these plants grow rapidly, and in so doing they separate the sugar that exists in flour into carbon dioxide and alcohol. The carbon dioxide lightens dough. The alcohol passes off as vapor in baking.

Plants need moisture, warmth, light, and the food that is furnished by the air and soil for their growth. Yeast plants require all of these except light. They are not green plants, hence they need no light. Moisture is obtained from the water, milk, or other liquids used in bread dough. Yeast thrives at a temperature of 90 degrees F. It is killed by a temperature above 130 degrees F. Hence the yeast is mixed with lukewarm water. The other liquids that are added to it are of the same temperature. Also, the dough is placed in a warm place while it is rising, or while the yeast plants are growing. The food required for the rapid growth of the yeast is obtained from the protein and carbohydrates in the flour.

_Compressed yeast cakes_ which are wrapped in tinfoil and received fresh at the market every day or two are the most satisfactory to use. This yeast must be fresh for successful bread making. It is fresh when it is of a light color, is free from dark streaks, and is crumbly in texture.

Stiff Dough.--_Approximately four parts of flour to one of moisture are used for stiff doughs._ When sufficient flour has been added to stiff dough, it should not cling to the sides of the mixing bowl. This is an indication to the pupil of the proper stiffness of the dough. The test applies, however, only when there is no coating of flour over the dough. One should remember that the softest dough will not "stick," if covered generously with flour.

General Suggestions for Bread Making.--Use wheat bread flour, or a combination of wheat bread flour with whole wheat, or graham flour, or with flour or meal made from other grains, in making bread. Flour should be kept in a dry place. It is well to warm flour for bread before using.

If milk is used, scald or boil it to prevent it from souring. Water should be boiled and then cooled (see _Why Foods Spoil_).

With 1 pint of liquid 1/2 to 1 cake of yeast should be used. When it is desired to mix and bake bread in a few hours, a greater quantity of yeast may be used. If the yeast is fresh, most satisfactory results are secured when this is done. The use of much yeast, however, adds to the cost of bread. The less quantity of yeast (1/2 cake) is used when the dough is allowed to rise overnight. Mix 1 yeast cake in 1 cupful of lukewarm water before adding the rest of the liquid.

It is desirable to use sufficient yeast and to subject it to desirable conditions so that the dough will rise quickly. If the rising process occupies much time, certain kinds of bacteria which may be present in the yeast or other materials may act upon the alcohol present in the risen dough and convert it into acid. This produces sour dough and consequently bread of sour taste and odor.

Although it is customary to allow bread to rise twice, tasty bread may be secured by one rising. Bread raised only once, however, is usually of uneven grain, because the carbon dioxide bubbles formed during rising are uneven in size or are unevenly distributed. By kneading bread, the larger bubbles are broken or distributed more evenly through the dough. Since considerable gas is pressed out by kneading, it is necessary to allow the dough to rise a second time. It is well to make the dough into small loaves, and place them in small pans, so that the bread will be baked through.

Loaves of bread should bake at least 1 hour at a temperature varying from 375 degrees F. to 400 degrees F. During the first 20 minutes they should rise but slightly and just begin to brown; during the second 20 minutes they should continue to brown; during the last 20 minutes they should shrink from the sides of the pan, while still continuing to brown.

_To soften the crust_, rub it with a bit of butter or substitute a few minutes before taking from the oven and again after removing from the oven. After baking, place the loaves of bread on a bread cooler, or arrange them in such a way that the air may reach them on all sides. When cool, place in a covered tin box.

BREAD (2 loaves)

2 cupfuls hot water _or_ milk and water 2 teaspoonfuls salt 2 teaspoonfuls sugar 1/2 tablespoonful fat 1/2 to 1 cake compressed yeast 1/2 cupful lukewarm water Bread flour (7 to 8 cupfuls)

Boil the water or milk and water. Pour it into a bowl and add the salt, sugar, and fat. Stir until the salt and sugar are dissolved, and the fat is melted. Mix the yeast with lukewarm water. When the first mixture is cooled to lukewarm temperature, add the yeast mixture to it. Then add flour enough to make it of the proper consistency (see _Stiff Dough_), using a knife for mixing. Turn out on a floured board, and knead until soft and elastic. Return the dough to the bowl, moisten, cover, and let rise until doubled in bulk. Then divide it into loaves, or shape into biscuits. Cover and allow the loaves or biscuit to rise in the pan in which they are to be baked until they are doubled in bulk. Bake the biscuits 30 minutes in a hot oven and the bread about 60 minutes in a moderate oven (see _Oven Thermometers and Temperatures_).

QUESTIONS

Why should the flour for bread be warmed before using?

What should be the temperature of all materials mixed with yeast? Why?

What should be the difference in the temperature of the oven for loaf bread and for biscuits? Explain.

Why should bread be stored in a covered tin box?

At what temperatures should biscuits and loaf bread bake? Why are these foods baked at different temperatures?

For how long a time should biscuits and bread bake? Explain the difference in the length of time of baking each.

LESSON CXXXVI

WHEAT FLOUR--BREAD SPONGE

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, _gluten_ is 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 (see _Difference 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 called _hard wheat flour_ or _bread 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 called _soft wheat flour_ or _pastry 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 a _sponge_ of 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 35 Lightness 15 Grain and texture 20 Crust (color, depth, texture) 10 Crumb (color, moisture) 10 Shape and size 10 --- Total 100

QUESTIONS

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?

From _U. 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?

LESSON CXXXVII

MODIFICATIONS OF PLAIN WHITE BREAD

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.

GRAHAM BREAD

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.

WHOLE WHEAT BREAD

Follow the recipe for Bread, substituting whole wheat for the fine wheat bread flour, but make a soft, not stiff dough.

_Raisin Bread_ may 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.

QUESTIONS

From _U.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 making Oatmeal-Potato Bread (see _Substituting Other Cereals for Wheat Flour_)?

Compare the quantity of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.

LESSON CXXXVIII

ROLLS AND BUNS

PLAIN ROLLS OR BISCUITS

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.

PARKER HOUSE ROLLS

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 be _glazed_ with 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 for _glazing_. 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.

POTATO YEAST ROLLS

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 flour_ may be used instead of wheat in preparing these rolls.

CINNAMON BUNS

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 (see _Parker House Rolls_). Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven.

BISCUITS WITH PRUNE OR RAISIN FILLING

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.

PRUNE OR RAISIN FILLING

1 pound dried prunes _or_ 1 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."

QUESTIONS

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?

RELATED WORK

LESSON CXXXIX

FOOD FOR GIRLS AND BOYS

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:

FOODS APPROXIMATE CALORIES

Breakfast. Fruits, fresh or cooked 75-100
Cereal with Whole Milk and Sugar 200-250
Toast and Butter (2 to 3 slices) 300-450
Cocoa or Whole Milk 120-150

Luncheon. Cream Soup 150-175
Meat Substitute 200-300
Bread and Butter (1 to 2 slices) 150-300
Rice or Tapioca Pudding or Blanc Mange 150-200
Cocoa or Whole Milk 120-150

Dinner. Egg-dish or Meat 200-300
Starchy Vegetable or Cereal 100-125
Succulent Vegetable or Salad 50-150
Bread and Butter (1 to 2 slices) 150-300
Baked Custard or Ice Cream with
Chocolate Sauce 250-300
Cereal Coffee (with Sugar, and Top Milk) or
Whole 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.)

FOOD CALORIES DERIVED TOTAL
FROM PROTEIN CALORIES

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

QUESTIONS

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.

LESSON CXL

PLANNING A DAY'S DIET--COOKING AND SERVING A MEAL

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.

LESSON CXLI

REVIEW: MEAL COOKING

MENU

Bread (or Raised Biscuits) Cranberry Jelly (or Fruit Sauce)

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CXLII

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.

DIVISION FOURTEEN

CAKE

LESSON CXLIII

CAKE WITHOUT FAT--SPONGE CAKE

COMPARISON OF SPONGE CAKE AND POPOVERS.--See the recipe for Popovers. Compare it with the recipe for Sponge Cake I.

SPONGE CAKE NO. 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.