1 cupful of raisins may also be added to the ingredients of the above recipe. If raisins are used, cut them in two and sprinkle flour over them.
BUTTER BALLS
Cut firm butter into half-ounce pieces and place in a pan of ice water. Scrub the butter paddles; place in boiling water for 10 minutes; and then in the pan of ice water until chilled. Place a piece of butter on one of the paddles and hold the paddle stationary. Shape the butter with the other butter paddle, moving it in a circular direction. Hold the paddle over the ice water while shaping. Place the butter balls in a cool place.
QUESTIONS
What gas is formed in these mixtures to leaven them? By what means is the gas formed in each mixture?
How much baking soda and cream of tartar should be used in a recipe containing 2 cupfuls of flour, 1 cupful of sour milk, and 1/2 cupful molasses?
Account for the quantity of baking soda used in each of the Brown Bread recipes.
Give two reasons why the paper used to cover a steamed quick bread mixture should be oiled. Why are molds for steamed mixtures filled only two thirds full?
Why should boiling water be used to replenish the water in steaming kettle? Why is a longer time required for steaming than for baking quick bread mixtures?
Why should butter paddles be cleaned with a brush rather than with a cloth?