Public School Domestic Science Part 9
Smelts, croquettes, fish b.a.l.l.s 1 to 2 m.
m.u.f.fins, fritters, doughnuts 4 to 6 m.
Fish, breaded chops 5 to 7 m.
BROILING.
Steak, 1 inch thick 6 to 8 m.
Steak, 1-1/2 inch thick 8 to 10 m.
Fish, small 6 to 8 m.
Fish, thick 12 to 15 m.
Chops 8 to 10 m.
Chicken 20 m.
Table of Proportions.
1 qt. of liquid to 3 qts. of flour for bread.
1 qt. of liquid to 2 qts. of flour for m.u.f.fins.
1 qt. of liquid to 1 qt. of flour for batters.
1 cup of yeast (1 yeast cake) to 1 qt. of liquid.
1 tsp. of soda (level), 3 of cream tartar to 1 qt. of flour.
1 tsp. of soda to 1 pt. of sour milk.
1 tsp. of soda to 1 cup of mola.s.ses.
4 tsps. of baking powder to 1 qt. of flour.
1 tsp. of salt to 1 qt. of soup stock.
1 ssp. of salt to 1 loaf of cake.
1 tbsp. of each vegetable, chopped, to 1 qt. of stock.
1-1/2 tbsp. of flour to 1 qt. of stock for thickening soup.
1 tbsp. of flour to 1 pt. of stock for sauces.
1 tsp. of salt to 1 pt. of stock for sauces.
4 tbsps. (level) cornstarch to 1 pt. of milk (to mould).
1 tsp. of salt to 2 qts. of flour for biscuits, etc.
Methods for Flour Mixtures.
STIRRING.
Stirring is simply blending two or more materials by moving the spoon round and round until smooth and of the proper consistency.
BEATING.
Beating is bringing the spoon up through the mixture with a quick movement so as to entangle as much air as possible.
CUTTING OR FOLDING.
Cutting or folding is adding the beaten white of egg to a mixture without breaking the air bubbles, by lifting and turning the mixture over and over as in folding. Do not stir or beat.
RECIPES.
BATTERS, BISCUITS AND BREAD.
POPOVERS.
2 cups of flour.
3 eggs.
2 cups of milk.
1/2 tsp. salt.
Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes. They should increase to four times their original size. (This recipe may be divided for cla.s.s work.)
PANCAKES.
1 pint of flour.
1 tbsp. of melted b.u.t.ter.
1 pint of milk.
2 eggs.
2 tsps. baking powder.
1/2 tsp. salt.
Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted b.u.t.ter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until smooth. Lastly, add the whites of the eggs. These may be cooked in waffle irons or on a griddle.
PANCAKES WITH b.u.t.tERMILK.
1 pint of b.u.t.termilk.
Flour to make a medium batter.
1/2 tsp. salt.
1/2 tsp. soda.
Crush the soda, add it and the salt to the b.u.t.termilk, add the flour gradually, beat until the batter is smooth, and bake on a hot griddle.
An egg may be added.
CORNMEAL GRIDDLE CAKES.
1 pint of Indian meal.
1 cup of flour.
1 tsp. salt.
3 eggs.
4 (l.) tsps. baking powder.