School and Home Cooking Part 71

Fat is mixed in a quick bread most easily and thoroughly by melting it and stirring it into the other ingredients, provided only that the quick bread mixture is thin, _i.e._ a batter.

When the quick bread is a stiff mixture, _i.e._ a dough, this method of mixing the fat is not considered satisfactory, although it has been found that biscuits of good quality can be made by adding melted fat, provided the dough is beaten thoroughly. Fat is usually added to doughs by working it, in solid form, into the dry ingredients, either with a knife or with the fingers. (In which method of mixing--with the knife or with the fingers--can the mixture be kept cooler? Which is the cleaner method?) If the fingers are used for mixing the fat, it is well to work it into the flour with the tips of the fingers rather than to rub the ingredients between the palms of the hands.

SOFT DOUGHS.--Doughs are most easily mixed by using a knife instead of a spoon. A soft dough contains approximately _three parts of flour to one part of moisture_. Baking Powder Biscuit is a typical soft dough mixture.

DROP BISCUITS

2 cupfuls flour 4 teaspoonfuls baking powder 1/2 teaspoonful salt 2 tablespoonfuls fat Milk or water, about 3/4 cupful

Mix the dry ingredients; then work the fat into the mixture with the tips of the fingers, or cut it in thoroughly with a knife. With a knife mix the liquid with the dry ingredients. The mixture is of proper consistency when it may be dropped from the spoon without spreading. Drop by spoonfuls on an oiled pan, or into oiled m.u.f.fin tins. Bake in a hot oven (475 degrees F.) from 12 to 15 minutes.

FRUIT PUDDING

Place sliced fruit--fresh, canned, or dried--in an oiled baking-dish.

Cover the fruit with a biscuit mixture, made by using the ingredients in the same proportion as for Drop Biscuits. Two or three times as much fat as the given quant.i.ty may be used. Bake until the fruit is tender and the batter is firm and brown, usually from 15 to 30 minutes. Serve with cream or fruit sauce. Plain cream may be used, or the cream may be whipped, or sweetened and flavored with a little nutmeg or vanilla.

WHIPPED CREAM SAUCE

1 cupful whipped cream 1 egg white 1/3 cupful powdered sugar 1/2 teaspoonful vanilla

Chill the cream; add the unbeaten egg; then beat with an egg beater (for method of whipping cream see Lesson XLVIII). Add the sugar and vanilla.

QUESTIONS

Explain why the fat in Drop Biscuit is not added in the same manner as in pour batters.

If the fat is to be mixed with the dry ingredients, why rub the ingredients together between the fingers rather than between the palms of the hands?

Compare as to taste and appearance the biscuits made with lard or vegetable fat with those made with b.u.t.ter.

Why should not a tin pan be used for the fruit pudding?

Mention at least four kinds of fruit that could be used for the pudding and tell how the use of some kinds of fruit would modify the time of baking.

Why does the quant.i.ty of liquid given in Drop Biscuits vary (see _Pour Batter_ and _Gluten_)?

Why is it necessary to surround the cream with ice water while whipping it (see _Whipping Cream_)?

LESSON CXXIX

QUANt.i.tY OF FAT IN QUICK BREADS--SHORT CAKE

"Shortening."--The tenderness of a quick bread is an important consideration. It is dependent upon the quant.i.ty of fat in the bread. Oil and water do not mix (see Experiment 35). Hence when much fat is used in a quick bread, particles of dough or batter, which contain both fat and moisture, do not adhere firmly. Quick bread containing much fat becomes tender, that is, it crumbles readily.

In preparing modified biscuit mixtures,--short cakes, fruit dumplings, etc.,--in which the quant.i.ty of fat is increased, make very careful comparisons between the "rich" or "short" breads and those containing the standard quant.i.ty of fat. In making observations, note the following:

(_a_) ease or difficulty in removing from the pan without breaking, (_b_) tenderness or toughness, (_c_) difference in flavor.

FRUIT SHORT CAKE

Make a biscuit mixture, containing two or three times the quant.i.ty of fat used in biscuit mixture. Place one half of the mixture in an oiled cake pan, then spread it with a scant quant.i.ty of melted b.u.t.ter or subst.i.tute.

Add the remainder of the mixture and bake at 450 degrees F., for 20 minutes. Remove from the pan, and place on a cake cooler for a few minutes. Split the cake open and fill with crushed and sweetened fruits.

Place uncrushed fruits on the top, and serve with plain cream or Whipped Cream or Fruit Sauce; or cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce.

1/4 cupful of sugar may be added to the dry ingredients of Short Cake.

QUESTIONS

What general statement can you make with regard to the effect of increasing the fat in quick breads?

Knowing the change that takes place in a quick bread, when the quant.i.ty of fat is increased, state the effect of adding too much fat.

What is the purpose of using _melted_ b.u.t.ter or subst.i.tute in the Short Cake mixture?

Mention some fruits, or fruit combinations, that would be palatable in a Short Cake.

How many persons can be served with a Short Cake made with 2 cupfuls of flour?

LESSON Cx.x.x

"CUT" BISCUIT

USE OF THE ROLLING PIN.--When dough is to be rolled and cut into biscuits, it needs to be a little stiffer than for Drop Biscuits. It should, however, be a soft dough. Biscuit dough should not be pressed down with a rolling motion, but should be deftly and gently "patted" out with several successive "touches" with the rolling pin.

In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke.

BAKING POWDER BISCUITS

2 cupfuls flour 1/2 teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat Milk or water, about 2/3 cupful

Mix as in drop biscuits, using less milk, so that the dough is just stiff enough to roll out. Roll gently to 1/2 inch thickness on a slightly floured board, and cut into small biscuits. If any dry flour clings to the top of the biscuits, moisten it with a little milk or water. Place on a slightly oiled pan, and bake in a hot oven (475 degrees F.) from 12 to 15 minutes. Serve hot. They may be placed on a folded napkin or doily.

APPLE DUMPLINGS

Make Baking Powder Biscuit dough. Roll until 1/4 inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece. Fold the dough over the fruit and bake (375 degrees F.) or steam for 1/2 hour, or until the apples are soft. The dumplings may be browned in the oven after steaming.

Rich biscuit dough or pastry may be used for Apple Dumplings. Other fruits may be used instead of apples.

FRUIT ROLLS

Make a biscuit mixture, using 4 tablespoonfuls of fat instead of 2 tablespoonfuls, as given in the recipe for Baking Powder Biscuits. Gently roll to 1/4 inch thickness, and spread the following ingredients over it: