This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Thick sour milk
2 cups 2
2 cups 2/3 cup
11/2 teaspoons 1 teaspoon
3 squares 1/2 cup
1 teaspoon 1/4 teaspoon
112 grams 400 grams 96 grams 200 grams 162 grams
A. The proportion of soda to give the best flavor.
1. Prepare 1/4 of the above recipe.
2. Repeat 1, but reduce the soda to 3/4 teaspoon for the full recipe.
3. Repeat 1, but increase the soda to 11/4 teaspoons for the full recipe.
B. To determine the effect of different brands of chocolate.
1. Try as many different brands of chocolate as you can secure.
C. To determine the effect of varying ingredients upon color of cake.
1. Substitute sweet milk for the sour. How much soda should be used? How much baking powder?
2. Use brown sugar.
With which proportion of soda is the real chocolate flavor retained best? Is the color the same with the different proportions of soda? What must the reaction be to give a deep red color to chocolate cake? With what reaction is the best flavor obtained?