Ontario Teachers' Manuals: Household Science in Rural Schools Part 18

Use recipe for Soft Custard and, when cold, garnish with a meringue made according to the following recipe:

_Meringue_

4 egg whites 1/4 c. powdered sugar

Beat the egg whites very light, add powdered sugar, and continue beating. Drop in large spoonfuls on the cold custard. Serves eight to ten.

METHOD OF WORK

It may be possible to teach two or three recipes in this lesson. The baked custard may be put into the oven while the soft custard or floating island is being made. Serve at the school lunch.

LESSON XIII: BATTERS AND DOUGHS

_Griddle Cakes_

SUBJECT-MATTER

_Batters._--Batters are mixtures of flour or meal and a liquid, with salt or sugar to give flavour, b.u.t.ter to make tender, and steam, air, or gas to make light.

One scant measure of liquid is used with one measure of flour for thin, or pour, batter. One measure of liquid is used with two measures of flour for a thick, or drop, batter. One measure of liquid is used with three measures of flour for a soft, or bread, dough. One measure of liquid is used with four measures of flour for a stiff, or pastry, dough.

Before mixing a batter, the oven or griddle should be at the proper temperature, with the fire well regulated and in good condition. The oven should be tested by putting in a piece of white paper or two tablespoonfuls of flour, which should brown in three minutes. The pans should be prepared by greasing with lard, salt pork, or beef dripping.

All the materials should be measured and ready before beginning to combine the ingredients. When the batter has been mixed and beaten until smooth, it should be baked at once.

PRELIMINARY PLAN

The teacher will be better prepared to give the lesson on batters if she first makes herself familiar with the kinds of breads that are used in the homes of the pupils and the methods followed in their preparation.

The simple, general methods of preparing batters should be taught. The teacher should not attempt the preparation of more than one or two batters in this lesson.

RECIPES

_Sour-milk Griddle Cakes_

2-1/2 c. flour 1/2 tsp. salt 1-1/4 tsp. soda 1 egg 2 c. sour milk

Mix and sift the flour, salt, and soda; add the sour milk and egg well beaten. Drop, by spoonfuls, on a greased hot griddle; cook on one side.

When puffed full of bubbles and cooked on the edges, turn, and cook on the other side. Serve with b.u.t.ter and maple syrup.

_Sweet-milk Griddle Cakes_

3 c. flour 1-1/2 tbsp. baking-powder 1 tsp. salt 1/4 c. sugar 2 c. milk 1 egg 2 tbsp. melted b.u.t.ter

Mix and sift the dry ingredients, beat the egg, add the milk, and pour on the first mixture. Beat thoroughly and add the b.u.t.ter. Cook the same as Sour-milk Griddle Cakes.

METHOD OF WORK

Discuss batters briefly. Have all measurements made, the fire regulated, the pans prepared, and so on. Demonstrate the mixing and cooking of Griddle Cakes. Serve the cakes daintily after they are cooked.

LESSON XIV: BATTERS AND DOUGHS--Continued

_m.u.f.fins--Baking-powder Biscuits_

SUBJECT-MATTER

_Methods of making batters light._--Batters are made light by beating air into them, by adding eggs into which air has been beaten, or by entangling gas in the batter. Gas is secured by using soda and sour milk in a batter (one teaspoon of soda to one pint of sour milk), or soda with mola.s.ses (one teaspoon of soda to one cup of mola.s.ses), or soda with cream of tartar (one teaspoon of soda with two slightly rounding teaspoons of cream of tartar). The soda should be mixed well with the other dry ingredients, then the sour milk or mola.s.ses added, the whole beaten up quickly, and baked at once.

Baking-powder is a preparation containing soda and cream of tartar, and may be used in place of soda if sweet milk is used. Two level teaspoonfuls of baking-powder should be used with one cup of flour.

PRELIMINARY PLAN

This lesson is a continuation of the lesson on batters. Care should be taken not to undertake more than can be done well in the time available.

RECIPES

_Graham m.u.f.fins_

1 c. graham flour 1 c. flour 1/4 c. sugar 1 tsp. salt 1 c. milk 1 egg 1 tbsp. melted b.u.t.ter 4 tsp. baking-powder

Mix and sift the dry ingredients. Gradually add the milk, the egg well-beaten, and the melted b.u.t.ter. Bake in a hot oven in greased gem pans for 25 minutes.

_Plain m.u.f.fins_

1/4 c. b.u.t.ter 1/4 c. sugar 1 egg 3/4 c. milk 2 c. flour 3 tsp. baking-powder

Cream the b.u.t.ter, add the sugar and egg well beaten, sift the baking-powder with the flour, and add to the first mixture, alternating with the milk. Bake in greased gem pans for 25 minutes.

_Baking-powder Biscuits_

2 c. flour 4 tsp. baking-powder 1 tsp. salt 2 tbsp. fat 3/4 to 1 c. milk or water

Sift the dry ingredients together, chop the fat into the flour with a knife, slowly add sufficient milk to make a dough not too soft to be handled. Toss and roll the dough gently on a slightly-floured board and cut into small biscuits. Moisten the tops with a little milk. Handle the dough quickly, lightly, and as little as possible. Place on a b.u.t.tered sheet. Bake in a hot oven till brown--from 12 to 15 minutes. Either white or whole wheat flour may be used for the biscuits. Serves six to eight. Oven test--the oven should be hot enough to colour a piece of unglazed white paper to a golden brown in one minute.