What can be done to the cooky cutter to prevent it from sticking?
Why is less fat required for Sour Cream than for Sour Milk Cookies (see
Figure 64)?
From the United States Department of Agriculture, Bulletin No. 28, find the per cent of fat in peanut butter. What is the per cent of fat in butter (see Figure 63)? If butter were substituted for peanut butter in Peanut Butter Cookies, how much would be needed to furnish the same quantity of fat?
LESSON CXLVIII
CAKES WITHOUT EGGS
OMITTING EGGS IN CAKE.—It was previously stated that 2 teaspoonfuls of baking powder are required to leaven 1 cupful of flour when no eggs are used. The statement was also made that the quantity of baking powder is reduced when eggs are used. Hence cakes made with eggs require less than the proportionate quantity of leavening given above.
When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of baking powder (or its equivalent) for each cupful of flour.
The flavor of cakes is usually improved when eggs are used. In eggless cakes, it is advisable to use spices or other materials of pronounced flavor.
Since eggs are highly nutritious, their omission in cake decreases considerably the food value of the cake. Leavens and flavoring materials (except chocolate) used in eggless cakes have practically no food value.