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.
BAKING SPONGE CAKES.--_The baking of a cake, as well as the manner of
mixing the ingredients_ and 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.
SPONGE CAKE NO. II
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.
WASHINGTON PIE
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.
QUESTIONS
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?
LESSON CXLIV
CAKE CONTAINING FAT--ONE-EGG 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.