Questions on Lesson XIII.

8. Why is it better to mix the soda with the flour rather than to dissolve it ?

9. Why should soda be finely pulverized ?

10. What is cooking soda ?

11. What is cream of tartar ?

12. What should be the proportion of baking-powder to one cup of flour ?

13. How would you roll soft doughs ?

14. What is frying ?

15. What kinds of fat may be used?

16. How may you tell when fat is hot enough for frying ?

17. Why should fried food be drained ?

The combined amount of the old-style measurement of one level teaspoon of soda and two slightly rounded teaspoons of cream of tartar, and the fraction of cornstarch or rice flour which is a necessary ingredient of pure baking powder, would be from four to five level teaspoons. This is the average amount for one quart of flour for biscuits, making the amount for one cup of flour a trifle more than one level teaspoon. Mixtures that are rich in butter require a trifle more, as it is harder for the gas to lift up a dough heavy with fat; and those that have eggs to help make them light, require slightly less than this proportion. Use always as little as will make the dough light, and as flours vary and baking powders vary, the right amount must often be determined by experience. Too much baking powder gives a salty taste, causes doughnuts to soak fat and makes cake too porous.

1. What is the consistency of a thin batter ?

2. What are some of the terms used to designate the thickness of batters ?

3. What is the proportion of flour and liquid in muffin mixtures ? i. In how many ways may we use soda in cooking and obtain carbonic acid gas ?

5. How much soda should be used with 1 pt. of sour milk ?

6. How much with 1 tsp. of cream of tartar ?

7. How much with 1 c. of molasses ?