To determine the proportion of ingredients for drop and roll cookies. A. Drop cookies. Recipe:

Butter

Sugar

Milk

Eggs

Flour

Baking powder

Flavoring

1/2 cup

11/2 cups

1 cup

33/4 cups

4 teaspoons

1 teaspoon

112 grams 300 grams 244 grams 96 grams 384 grams

Prepare 1/4 of the recipe. The size of the drop cookies should be the same in all the experiments. As the liquid is reduced in the following experiments the flour must be reduced. Flour should be added in each to have the consistency of the batter the same as that in 1. Keep a record of the flour added for each experiment. As the flour is reduced, the amount of baking powder should be reduced. Use 1 teaspoon of baking powder for each cup of flour and sift with the flour. Wrap a portion of the cookies in wax paper and put away in a covered container to determine the comparative keeping quality of the different cookies.

1. Prepare recipe as given.

2. Reduce the milk in the recipe to 1/2 cup.

3. Reduce the milk in the recipe to 1/4 cup.

4. Omit the liquid in the recipe.

5. Omit the liquid in the recipe and reduce the eggs to 1.

Amount of flour added for full recipe

Richness

Crispness

Flavor

Texture

Keeping quality

Results.

B. Roll cookies. Recipe:

Butter 1 cup 224 grams

Sugar 2 cups 400 grams

Milk 1 cup 244 grams

Eggs 2 96 grams

Flour 4 cups 448 grams

Baking powder 4 teaspoons

Flavoring 1 teaspoon or spices 1/2 teaspoon

Prepare 1/6 of the recipe. The amount of mixing should be the same for all the experiments. The dough rolls better if it is chilled first. The cookies should be the same size and the dough the same thickness. As the liquid is reduced the amount of flour will need to be reduced. Keep a record of the flour used. Use 1 teaspoon of baking powder for each cup of flour, sifting it with the flour.

Wrap some of the cookies in oil paper and store in a covered container to compare the keeping quality with that of the drop cookies. Store 2 weeks or longer.

1. Prepare the recipe as given. Try 150 strokes for mixing. If more mixing is necessary keep a record of the amount used. If more flour is needed keep a record of the amount added.

2. Reduce the milk in the recipe to 1/2 cup. Mix with the same number of strokes used under Bl.

3. Reduce the milk in the recipe to 1/4 cup. Mix with the same number of strokes used under Bl.

4. Omit the milk in the recipe. Mix with the same number of strokes used under Bl.

5. Omit the milk. Reduce the eggs to 1. Mix with the same number of strokes used under Bl.

6. Omit the milk. Reduce the eggs to 1/2 for the whole recipe. Mix with the same number of strokes used under Bl.

7. Omit the milk. Increase the eggs to 3. Mix with the same number of strokes used under Bl.

How much flour is added in each instance? Would increased mixing when the milk is reduced improve the texture?

Flour added for whole recipe

Appearance

Texture

Crispness

Flavor

Keeping quality

Results.

C. The series under B may be repeated and less flour added to make drop cookies to compare with A.

Which proportions give a crisp cooky? A soft one? Which cookies keep better, the roll or drop ones? Could the amount of mixing be increased and improve the texture for either series?