School and Home Cooking by Carlotta C. Greer Published: 1920
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DIVISION TWELVE
QUICK BREADS: SOFT DOUGHS
LESSON CXXVIII
METHOD OF MIXING FAT IN QUICK BREADS--DROP BISCUIT
MIXING FAT.--What method is used in mixing the fat in all batter quick
breads (see previous lessons on Batters)?
In making quick breads, it is desirable to mix all ingredients thoroughly.
Fat is mixed in a quick bread most easily and thoroughly by melting it and
stirring it into the other ingredients, provided only that the quick bread
mixture is thin, i.e. a batter.
When the quick bread is a stiff mixture, i.e. a dough, this method
of mixing the fat is not considered satisfactory, although it has been
found that biscuits of good quality can be made by adding melted fat,
provided the dough is beaten thoroughly. Fat is usually added to doughs by
working it, in solid form, into the dry ingredients, either with a knife
or with the fingers. (In which method of mixing--with the knife or with
the fingers--can the mixture be kept cooler? Which is the cleaner method?)
If the fingers are used for mixing the fat, it is well to work it into the
flour with the tips of the fingers rather than to rub the ingredients
between the palms of the hands.
SOFT DOUGHS.--Doughs are most easily mixed by using a knife instead of a
spoon. A soft dough contains approximately three parts of flour to one
part of moisture. Baking Powder Biscuit is a typical soft dough
mixture.
DROP BISCUITS
2 cupfuls flour
4 teaspoonfuls baking powder
1/2 teaspoonful salt
2 tablespoonfuls fat
Milk or water, about 3/4 cupful
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.
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