Mix and sift the dry ingredients, beat the egg, add the milk, and pour on the first mixture. Beat thoroughly and add the butter. Cook the same as Sour-milk Griddle Cakes.
METHOD OF WORK
Discuss batters briefly. Have all measurements made, the fire regulated, the pans prepared, and so on. Demonstrate the mixing and cooking of Griddle Cakes. Serve the cakes daintily after they are cooked.
LESSON XIV: BATTERS AND DOUGHS—Continued
Muffins—Baking-powder Biscuits
SUBJECT MATTER
Methods of making batters light.—Batters are made light by beating air into them, by adding eggs into which air has been beaten, or by entangling gas in the batter. Gas is secured by using soda and sour milk in a batter (one teaspoon of soda to one pint of sour milk), or soda with molasses (one teaspoon of soda to one cup of molasses), or soda with cream of tartar (one teaspoon of soda with two slightly rounding teaspoons of cream of tartar). The soda should be mixed well with the other dry ingredients, then the sour milk or molasses added, the whole beaten up quickly, and baked at once.
Baking-powder is a preparation containing soda and cream of tartar, and may be used in place of soda if sweet milk is used. Two level teaspoonfuls of baking-powder should be used with one cup of flour.