School and Home Cooking

by Carlotta C. Greer

LESSON CXIII

LEAVENING WITH BAKING SODA, SOUR MILK, AND BAKING POWDER: SOUR MILK GRIDDLE CAKES

ADDITIONAL LEAVENING FOR SOUR MILK MIXTURES.—Some housekeepers maintain that a superior flavor and quality is given to quick bread by the use of sour milk. It has been found that most quick breads are sufficiently light and porous when made with sour milk and baking soda, provided they contain as much or almost as much sour milk as flour and provided they contain eggs. If the quantity of sour milk is much less than that of flour and no eggs are present, it is often desirable to add leavening materials other than sour milk and baking soda.

From the results of Experiment 69 we know that an increased quantity of baking soda will not produce satisfactory results. Hence more carbon dioxide gas must be obtained by other means. Since baking powder consists of both baking soda and an "acid" material, it makes a desirable substance for additional leavening. A combination of baking soda, sour milk, and baking powder is therefore used for leavening some quick bread mixtures, especially those that contain only a small quantity of sour milk and no eggs. This involves a double reaction:

(a) Baking soda + sour milk —> neutral material + carbon dioxide gas + water.

(b) Baking powder (moistened and heated) —> neutral material + carbon dioxide gas + water.

About 1/4 of baking powder is baking soda. Hence 1/4 teaspoonful of baking soda (with the necessary quantity of "acid" material) is equivalent to 1 teaspoonful of baking powder in leavening. If 2 teaspoonfuls of baking powder are used to leaven 1 cupful of flour, 1/2 teaspoonful of baking soda (with the necessary quantity of "acid" material) should be used to leaven 1 cupful of flour.

Two thirds teaspoonful of baking soda (with the necessary quantity of "acid" material) should be used to leaven 1 cupful of coarse flour or flour or meal other than wheat.

In determining the quantity of baking powder to use in materials leavened with sour milk and baking soda, note the quantity of baking soda and flour. Assuming that 1/2 teaspoonful of baking soda (with "acid") or 2 teaspoonfuls of baking powder leavens 1 cupful of flour, determine the amount of flour that the given quantity of baking soda (with "acid") will leaven and then use sufficient baking powder to leaven the remainder of the flour. For example, if a recipe states (among other ingredients) 1/2 teaspoonful of baking soda and 2 cupfuls of flour, the baking soda (with "acid") will leaven 1 cupful of flour. Hence baking powder sufficient to leaven 1 cupful of flour (i.e. 2 teaspoonfuls) should be used. Again, if a recipe states that 3/4 teaspoonful baking soda and 2 cupfuls of flour, the baking soda (with "acid") will leaven 1 1/2 cupfuls of flour. Hence baking powder sufficient to leaven 1/2 cupful flour (i.e. 1 teaspoonful) should be used.

SOUR MILK GRIDDLE CAKES (without eggs)

2 cupfuls flour 1/2 teaspoonful salt 1/2 teaspoonful baking powder 7/8 teaspoonful baking soda 1 3/4 cupfuls sour milk 3 tablespoonfuls fat

Turn the sour milk into a mixing bowl. Melt the fat and add it to the sour milk. Add the dry ingredients (through a sifter) to the mixture. Mix thoroughly. If more moisture is needed, add water.

CORN-MEAL GRIDDLE CAKES

1 cupful corn-meal 2 cupfuls water 3 tablespoonfuls fat 1 cupful sour milk 1 cupful flour 1 teaspoonful salt 1/2 teaspoonful baking soda [Footnote 82: The 1/2 teaspoonful of baking soda (with "acid") is sufficient to leaven the 1 cupful of flour. Then 2 1/2 teaspoonfuls of baking powder should be added, since 1 cupful of corn- meal is contained in the recipe (see Quantity of Baking Powder in Quick Breads).] 2 1/2 teaspoonfuls baking powder [Footnote 83: See footnote 82] 1 to 2 tablespoonfuls sugar

Add the corn-meal to the water, mix thoroughly, and cook 5 minutes. Add the fat. Cool. Then add the milk and dry ingredients. Mix thoroughly. Drop at once on a hot griddle.

FRUIT SIRUP

Cook fresh fruit, or dried fruit that has been soaked in water, in a generous quantity of water until it is very soft. Press through a strainer. If it is not of the consistency of catsup, add more hot water. Add from one eighth to one fourth cupful of sugar for each cupful of sirup, or "sweeten to taste." Serve on griddle cakes, or use as a sauce for Bread Pudding or Rice Pudding.

Fruit butters, marmalades, or jams may be diluted with water, heated, and used in the same way.