40 _ DEPARTMENT OF EDUCATION.

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y. FLOUR MIXTURES.

Flour mixtures, before cooking, may be divided into batters and doughs, the
consistency depending upon the proportions of liquid to dry ingredients.

Liquid. Flour.
1. Thin or pour batters, ex. pop-overs or griddle cakes ce i -¢,
2. Thick or drop batters, ex. muffins, drop cookies 1 '¢ 2 <.
Notn.—A cake mixture comes between a pour and a drop
batter.
8. Soft doughs, ex. tea. biscuit, bread ee .S 3
4. Stiff doughs, ex. pastry, rolled cookies i -¢. 4c

Notres.—(1.) In recipes for quick breads, cakes, and pastries, the proportions given ;

are for pastry-flour. (2.) If bread-flour is used, substitute % ec. for 1 ¢c. pastry-flour.

° USE OF LEAVENING AGENTS.

1. Use 2 tsp. baking-powder to 1 ¢. flour.

2. If egg is used, reduce the baking-powder by, 1% tsp. for each egg.

3. If baking-soda and sour milk are used, use Y tsp. soda oo 1 ¢. sour milk,
and in addition use 1 tsp. baking-powder to 1 ec. flour.

4. If baking-soda and molasses are used, use-.14 tsp. soda to 1 ce. molasses.

5. If baking-soda and cream of tartar are used, use % tsp. soda with 1 tsp.
cream of tartar to 1 ¢. flour.

6. If coarse flour is used, add 2% tsp. baking-powder for each cup of flour.

GENERAL RULES FOR BATTERS (MUFFIN METHOD).
. Sift flour once before measuring; then add baking-powder, sugar, and salt.
. Beat egg.

. Make a depression in the flour, pour in egg, milk, then melted fat.
. Stir as little as possible in mixing; turn into well-greased pans.
. Bake in a moderate oven. ,

ogame? ee cake method may be followed instead of the above method.

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* | ~ GRIDDLE CAKES (SWEET MILK).
el igs flour. 2 c. milk.
4 tsp. baking-powder. = 1 egg.

% tsp. sugar. 2 tbsp. melted fat.
1 tsp. salt.

Mix according to Muffin Method.

GRIDDLE CAKES (SOUR MILK).

2 c. flour. : 2 tbsp. sugar.

2 tsp. baking-powder.. 2 ¢. stale bread-crumbs.
1% tsp. baking-soda. 1 egg.

Y% tsp. salt. 14% ec. sour milk.

1% tbsp. butter melted.
Mix according to Muffin Method.