Extension Bulletin No.

237
(Revised)
April, 1944
4-H CLUB BAKING
Fifth Division
(To be Used for Project Work Only)
A Swedish Tea Ring!
It' s Easy to Make,
And "Easy to Take."
(Recipe, page 13)
Cooperative Extension Work in Agriculture and Home Economics
State of Indiana, Purdue University
and the United States Department of Agriculture Cooperating
H. J. Reed, Director, Lafayette, Indiana
Issued in Fur t her ance of t he Act s of May 8 and June 30, 1914
GIRL OF TODAY
"So live t hat your after selfthe woman you ought to be
may in her time be possible and actual. Far away in the thirties,
forties, the fifties, of the Twentieth Century, she is waiting her
turn. Her body, her brain, her soul are in your girlish hands. She
cannot help herself. What will you leave for her? Will it be
a brain unspoiled by reckless adventure, hunting or soft self-in-
dulgence, a mind trained to think and act, a nervous system t rue
as a dial in its response to the truth about you? Will you,
Girl of Today, let her come as a woman strong to deal with life
in her time, or will you throw away her inheritance before she has
had the chance to touch it? Will you let her come, taking your
place, gaining through your experience, happy in your friendships,
hallowed through your joys, building on them her own or will you
fling her hopes away, decreeing, wanton-like, t hat t he woman you
might have been shall never be?" By David Starr Jordan.
TABLE OF CONTENTS
Page
Work Requirements 3
Exhibit Requirements 4
Just to Remind You 4
Subdivisions
ALet's Make a Pie 5
BLet's Bake What the Family Likes 5
CLet's Give Mother a Vacation 5
DLet's Have a Party 5
Pies o'
Yeast Breads 11
Cakes 15
Frostinga 18
Quick Breads 20
Cookies 22
Miscellaneous 25
Judge Your Product! 27
Score Cards 28
Pictures by :
Courtesy of Calumel Baking Powder Co. and Purdue University.
4-H CLUB BAKING
Fifth Division
By EDNA TROTH,
Division of Boys' and Girls' Clubs
Which shall we domake a pie, bake what the family
likes, give mother a vacation, or have a party? You have
the privilege of selecting what interests you in this division
of baking. You may choose any one of the following sub-
divisions, A, B, C, or D, as the minimum requirements of a
year's work. You may continue in fifth division baking for
four years, taking a different subdivision each year. They
do not have to be taken in consecutive order, that is, you
do not have to take A before you can take B.
WORK REQUIREMENTS (Minimum)
Fifth Division(Subdivisions A, B, C, D)
A."Let's Make a Pie"
1. Piesone-crust pies (with cooked filling)2 bakings (2 varieties).
Two-crust or strip-top pies (fruit)2 bakings (2 varieties).
2. Yeast bread7 bakings of rolls, loaves, or yeast bread variations
(at least two varieties).
3. Cakes3 cakes (butter or sponge including angel food); 2 jelly
rolls.
4. Quick breads5 bakings of muffins, biscuits, shortcake, or up-
side-cfrown cake (at least 2 varieties).
5. Make report in record book.
B."Let's Bake What the Family Likes"
1. From the following list make the things your family likes best
(a) Quick breads, (b) Yeast breads, (c) Cakes, (d) Cookies,
(e) Pies, (f) Puddings. (Make at least three of the six different
things listed.)
The total number of bakings should not be less than 24.
2. Make report in record book.
C."Let's Give Mother a Vacation"
1. Do the baking for the family for 2 consecutive weeks. If the
number of bakings during these 2 weeks is less than 15, do
enough additional bakings to make a total of 15 bakings.
2. Prepare and serve at least one meal for the family each day for
1 week. Serve a baked product at each meal. (The week under
No. 2 may be one of or different from the 2 weeks under No. 1.)
3. Make report in record book.
D."Let's Have a Part y"
1. Make at least five of the nine different things listed. (The total
number of bakings, etc., should not be less than 20.)
a. Sandwiches f. Puddings
b. Cup cakes g. Fancy breads
c. Cookies h. Frozen desserts
d. Cakes i. Candy
e. Tarts
2. Have a party for your friends or family
(a) Make detailed plans for the party.
(b) Make the refreshments for the party.
3. Make report in record book.
EXHIBIT REQUIREMENTS
Label your products A, B, C, or D to indicate the subdivision you
have taken.
A.1. Yeast rolls3 clover leaf rolls.
2. Cakedark loaf cake (without frosting).
B.1. From the six different things listed under work requirements,
exhibit two different kinds of products t hat your family liked
best.
2. A white card, size 3" x 5", giving the recipe used and cost should
accompany each of the products.
C.1. Exhibit two different kinds of products which you made during
the time you did the family baking.
2. A white card, size 3" x 5", giving the recipe used and cost should
accompany each of the products.
D.1. Exhibit two of the following:
(a) 3 sandwiches made from homemade bread.
(b) 3 cup cakes.
(c) 3 cookies.
(d) Fancy bread or 3 rolls.
(e) 2 t art s (one kind).
2. A white card, size 3" x 5", giving the recipe used and cost should
accompany each of the products.
Just to Remind You
By this time you know what personal preparations y<>u should make
before starting to bake. Also you will remember the suggestions that
you have been given under "Directions for Working." And you know too
how to measure accurately and Its Importance. Do yon remember how
many tablespoons (T) in 4 eup (C) i Do you know how many cups
m a pound of butter? In case yOU arc not really sure about some of
these things you will find them written out in any one of the previous
divisions of baking.
Have you Learned to save yourself unnecessary work? Can you
make a cake or rolls without using extra cups, pans, and spoons t hat you
really don't need? How does the inside of your mixing bowl look when
you have the biscuit dough out on the board ready to roll out? Is it all
out or is some going to be wasted? Let's not waste anything.
You have passed the amateur stage when you can keep the flour
in the bowl or on the board and off of the table and floor.
Of course you stay by and watch the product while it is baking. The
proper baking of a product, you have found, is just as important as the
proper mixing.
And you leave the kitchen as neat and clean as you found it,
don't you ?
You will, of course, plan with your mother the baking which you
will do so it will fit into the family needs and into her plans. You can
have a lot of fun planning and working together.
Following a brief discussion of each of the four subdivision topics
you will find some suggested recipes. They are only suggested, you may
use others if you prefer.
Let's Make a Pie
(Subdivision A)
Pie is said to be America's favorite dessertespecially a favorite
of men. There are pastries and pastries, all built on the same simple
foundation of flour, fat and water, with a dash of salt, yet varying in
results all the way from the young bride's first soggy, tough pie to the
experienced housewife's tender, flaky, delicious one.
The preparation of a perfect pie is not a matter of luck, but a
science that may be mastered by anyone who is willing to follow ac-
curately the general rules and tested recipes. The most satisfactory way
to learn to make really good pies is to practice under the direction of
an expert pie maker.
Let' s Bake What the Family Likes
(Subdivision B)
When you were first learning to bake, you no doubt made some
products t hat your family didn't especially likefor you very likely
had a few failures. However, with the experience you have had now,
you should have little difficulty in baking things your family likes in
a way t hat they will really like them.
Do not serve the same food in exactly the same way every time;
they will enjoy a change. For instance, do not serve every white cake
with a chocolate frosting. Also a wise cook will not serve a favorite
food so often t hat in time it ceases to be a favorite.
Let's Give Mother a Vacation
(Subdivision C)
Does your mother ever take a vacation ? Wouldn't you enjoy making
it possible for her to have a vacation a part of each day for a few
weeks ? Every mother has a few things she would love to do if she
could only find the time to. do them. Maybe there is a book she has
been wanting to read or a rug she would like to make. Possibly she
would enjoy having more time to spend with her flowers.
When you take over the family baking for two weeks and prepare
at least one meal a day for a week you will be giving her a little vaca-
tiona change from her regular routine. When you do the family bak-
ing for two weeks you will of course make the things t hat are generally
baked in your home. If your family always buys their bread you will
not be required to make it. However, they no doubt would enjoy some
good homemade rolls and you would enjoy learning to make them.
When you do the baking for two consecutive weeks you will neces-
sarily have to plan ahead, as to just when and what you will bake.
If you need some help in preparing and serving the one meal a day
for a week you can write to the Extension Department, Purdue Uni-
versity for the 4-H Food Preparation bulletins.
Let's Have a Party
(Subdivision D)
Do you frequently invite your friends in to enjoy the hospitality
of your home? So often we do not because we forget that simplicity,
sincerity, and graciousness are the important elements of hospitality.
Let us plan simple, inexpensive ways to entertain our friends.
A successful party takes careful planning of every single detail,
from the reception and introduction of the guests, through the time of
games and the serving of refreshments to the last farewell. You can
be a charming hostess if you have every detail well planned and if you
are sincerely interested in seeing that everyone has a good time.
A Valentine, St. Patrick, Halloween, or any special day party makes
the planning rather simple, since you have a theme around which to plan
your refreshments, entertainment, and decorations. However, some of
the best parties are those built around an original theme. Keep your
guests in mind constantly and plan the kind of refreshments and enter-
tainment that they would particularly enjoy. You should be with your
guests during the entire party, except for the short time required to take
care of the last minute preparations for serving the refreshments.
Simple refreshments will make this possible; a good time is far better
than fussy food.
Following are a few suggestions for simple refreshments:
(1) Fruit Salad
Sandwiches
Cocoa
(4) Ice Cream
Devil's
Food Cake
(2) Frui t Punch
Cookies
Nuts
(5) Fruit Salad
Sponge Cake
(3 Apple Tarts
Coffee
(6) Ice Cream
Cookies
Fruit Punch
You will find suggestions for party refreshments and entertainment
in many of the magazines. Do you use your public library? You will
find a variety of magazines there and very likely some books which
have party suggestions. "Play and Be Happy," a copy of which may
be obtained by writing to the 4-H Club Office, Purdue University, con-
tains many suggestions for games and other entertainment.
One very soon learns that certain people and certain homes radiate
hospitality. The habit of hospitality is worth cultivating, for it gives
pleasure both waysto the hostess even more than to the guest.
PIES
The Pie Crust
In appearance, a good pie crust is flaky, its surface has a rough,
almost blistered appearance rather than a smooth, firm one. It is tender
enough to cut easily with a fork, but not so tender t hat it crumbles. It
is a golden brown around the edge, a somewhat lighter brown on the
bottom; and even though containing a filling, it is crisp on the bottom
as well as along the edges. The most common error in pie crust making
is using too much water, and "working" or mixing the pastry too much,
thus producing a heavy, rubbery, tough result.
Fig:. 1. Your fin-
gers can make a
pr et t y fluted r i m in
no t i me. I t j ust
t akes a l i t t l e pr ac-
tice. Not e t he stock-
inet covering: on t he
rolling: pi n; <1OUK1I
does not stick easily
to i t .
Care in mixing the ingredients should begin with adding fat to flour.
It is easy enough for the inexperienced person, more especially one who
uses her fingers, to keep on working the ever warming fat into the flour
until there are no little pieces of fat left to make the crust flaky. There
is little danger of this, if one starts with cold fat, works quickly, and uses
knives or pastry blender rather than fingers in mixing the fat with the
flour. If finger tips are used, not more than a minute should be used in
mixing fat with the flour. When done, the bits of fat should be about the
size of small peas.
The most important point, however, is the adding of the water, which
is very easy to overdo. If too much water is added it is necessary to use
more flour, and the mixing and stirring results in a tough pie crust.
Add the water by sprinkling a small portion over the fat-flour mixture
and stir with a fork, using a tossing motion, made by running the fork
along the bottom of the bowl and bringing it up gently through the
mixture. As the dough forms into lumps, move them to one side and add
water to the undampened spots. If the dampened particles, when gently
pressed, stick together, enough water has been added. If they do not,
add a bit more water. If the cold water is added slowly and carefully
to the cold fat-flour mixture, the resulting dough should make a tender,
flaky pie crust.
For a two crust pie, divide the dough by pressing the particles firmly
together without the least bit of mixing or kneading. Roll only one crust
at a time. A slightly larger portion of the dough should be used for
the lower crust. Lay a ball of the dough on the floured board; pat until
it becomes flat on top. Roll out toward the edge from the center, with
short strokes in such directions as will keep the shape round. If the edge
begins to split, pinch the cracks together. If dough sticks while rolling
out, loosen with edge of knife, and redust board with flour. Do not turn
dough over; roll on one side. Roll dough to about Vk inch thickness.
Chilling the Pie DoughIt is not necessary to chill the dough before
rolling; however, many women like to follow this practice because it
tends to make the crust more flaky and also more tender. Wrap the
ball of dough in waxed paper and put it in the refrigerator or any cold
place. It may stay there for an hour, a day, or a week, if it is kept at
a constant cold temperature and if it is well wrapped so moisture cannot
get in or out.
Since pie dough is improved by chilling, it could be made up and kept
in the refrigerator, ready for use. When the dough seems too hard to roll,
let it stand until it softens.
Baking the Pie
Pies with uncooked fillings should be started in a hot oven, then the
heat reduced to permit thorough cooking of the filling without over-
heating it and without overbrowning the crust. The proportion of time
the oven should be hot and the time it should be at a lower temperature
will depend upon the kind of filling. Follow directions in each recipe.
Any shiny surface such as a new tin or glossy aluminum will deflect
the heat and it is impossible to get a brown undercrust in such pans.
Therefore, older, used pans give better results. Glass spreads the heat
well and is suitable for use on the table.
The baking of the pie is just as important as any other part of the
making. A perfectly made pie can result in a very inferior one if the
temperature of the oven is not correct while it is baking. Does your oven
have a reliable thermometer? It aids greatly in taking the guesswork
out of baking. One can be bought reasonably and will pay for itself many
times over in the saving of food t hat might otherwise be ruined.
Pie Crust
A
. f one2 crust 9 in. pie or
Amount {
t
w o - l crust 9 in. pie
(Read carefully the foregoing discussion on pies, particularly that on
The Pie Crust. Also read this recipe thoughtfully before starting to
make a pie.)
Soft Wheat Flour Recipe
2 C sifted flour 1 t sale
V
2
C fat 4 T (about) cold water
All-Purpose or Hard Wheat Flour Recipe
2 C sifted flour 1 t salt
% C fat 4-5 T cold water
Sift flour and salt together. Work in fat with finger tips, two knives,
or a pastry blender. Do not work in the fat too thoroughly; leave it
in pieces about the size of small or medium size peas. Add the cold
water slowly, about 1 t at a time, sprinkling it over the surface of the
flour, not in just one place. Use a fork for mixing. Add only enough
water to barely moisten the flour. (If the dough is the least bit sticky,
too much water has been added and the crust will not be tender.)
Lift enough dough from the bowl for one crust; press together with
the hands and smooth down just enough to roll out. Do not work dough.
Roll out on a lightly floured board with a lightly floured rolling pin to
about %-inch thickness. Do not turn dough over after you have started
to roll itroll always on the same side. Roll out toward the edge from
the center with short light strokes in such directions as will keep the
shape round. Lift the rolling pin from the pastry at the end of each
stroke. If the dough should stick while rolling it out, lift it from the
board with a spatula and sprinkle the board and rolling pin lightly with
flour.
The dough is now ready to put in the pie pan and to bake according
to one of the following methods, depending upon the type of pie desired.
Two Crust PieThe dough should be rolled 2 to 3 inches wider than
the pie pan. Fold the pastry in half and lift onto the pan. Unfold and
fit loosely into pan; do not stretch it. Fit well into where side and bottom
of pan join. Trim off the overhanging edges of pie crust. A knife held
in the right hand with the blade almost parallel to the pie pan will do
the work neatly and quickly, or you can use kitchen scissors. Roll out
upper crust allowing about V2 inch extra around the edge. Cut a few slits
(may be in the form of a design) to permit steam to escape. Put filling
for instance, applesin pie. Moisten the top edge of the bottom crust
with water. Put upper crust in place. Press crusts together, taking care
not to tear the pastry. Trim off excess crust and pinch the two crusts
between fingers to flute the edge, or press edge with tines of a fork.
If a glazed surface is desired, brush top crust lightly with cream or
milk. It will also give a nice brown to the crust. Bake according to
recipe, which will depend upon the kind of filling used.
Strip-Top PieSuch pies as apple, cherry, and berry pies may have
a lattice top instead of an entire crust.
Put filling into the bottom crust. Roll second portion of dough into
a rectangular sheet. Cut into strips about %-inch wide. Fasten one end
of the strip to the rim of the crust, using cold water between the doughs
and tucking the end of the strip well under the edge of the pie pan.
Stretch the pastry (but not too tightly) across the top of the pie,
twisting the strip, if desired, and fasten securely at other side of pie.
Continue putting on strips about IMJ inches apart . Then crisscross them
the other way of the pie, thus making a diamond effect. Be sure to use
water to fasten each end of the strips.
Unbaked Pie ShellPut dough, which has been rolled Vs-inch thick
and 2 or 3 inches wider than pie pan, into the pie pan. Fi t loosely into
the pan and do not stretch the crust. Trim off the overhanging e$ges
of pie crust. Pinch pastry between fingers to flute the edge (Fig. 1).
Set aside in cold place while the filling is being prepared. The crust and
filling are baked together.
Baked Pie ShellFit loosely into the pie pan the crust which has
been rolled %-inch thick and 2 or 3 inches wider than the pan. Put it
well down into the pan, but do not stretch it. Trim off the overhanging
edges of the pie crust. Pinch pastry between fingers to flute the edge.
Take another pie pan of same size and shape, grease it on the under
side, and set into the pastry-lined pie pan. Thus the crust is held between
the two pie pans in the same manner as the slice of meat in a sandwich.
When this method is used it is unnecessary to prick dough with a
fork. It is desirable to place a light weight on tin or aluminum pans to
hold the pan in place; glass pie plates are sufficiently heavy in themselves.
During the baking, the crust is held in place by the weight of the top
pan. Bake in a hot oven (425-450 F.) for about 15 minutes or until
crust is nicely browned. Take off the top pan and let past ry shell cool
before putting in the filling.
Tarts
For individual pies, cut the pastry with a large round cooky cutter
and shape over the backs of muffin or t art pans. Any of the following
fillings may be used for t art s.
Cream Pie
Make one-half recipe, Pie Crust 4 T flour lVk C milk
page 8. V2 C sugar y
2
t vanilla
Follow directions for Baked Pie 3 eggs
Shell, page 9.
While pie crust is baking, make the filling.
FillingMix flour and sugar and turn into top of double boiler.
Separate eggs; set two whites aside for the meringue. Beat the 3 yolks
slightly. Heat the milk, but do not let boil. Stir about % hot milk into
Fig:. 2. Pile a
meri ngue lightly,
from edge t oward
t he cent er; bake
in moderat e oven;
wat ch t h a t i t
does not get too
brown.
10
flour-sugar mixture, then beat until smooth. Add egg yolks and mix
well. Add rest of milk gradually, stirring constantly. Cook this mixture
in a double boiler for about 15 minutes. Stir constantly until it thickens;
then cover the double boiler. Beat the one egg white until stiff. Add
about 1 T of hot mixture to egg white and mix well. Combine 4 or 5
more tablespoons of filling with egg white in same manner. Then pour
egg white mixture slowly into hot filling, stirring the filling rapidly
during the addition. Cook for about 2 minutes. Let cool. Then pour
into baked pie shell.
MeringueMake a meringue from the two egg whites by beating
until almost stiff, then add 2 T sugar and beat until stiff. Immediately
spread over pie filling, being careful to make it touch the crust around
the edge. Do not spread meringue too smooth, leave a few peaks. Place
pie in slow oven (300 F.) for 15 to 20 minutes. Let meringue brown
slightly. Do not cut pie until cold.
Variations of Cream Pie
Banana Cream PieFollow the recipe for Cream Pie with these
changes: (1) Omit the vanilla. (2) Stir into the cooled filling % C of
diced bananas mixed with the grated rink of V2 lemon or V2 orange.
Cocoanut Cream PieFollow recipe for Cream Pie adding % C
shredded cocoanut to the filling. Sprinkle Vz C plain or toasted cocoanut
over the top.
Chocolate Cream PieFollow recipe for Cream Pie with one of the
following changes: (1) Put 1% ozs. ( 1% squares) of chocolate in the
double boiler with the cold milk. When the chocolate has melted, beat
with rotary egg beater until well blended; or (2) mix V3 C cocoa with
the sugar.
Apple Pie
Crust Filling
Make Pie Crust, page 8. 4 or 5 sour apples
Follow directions for Two- % to 1 C sugar
Crust Pie, page 8, or Strip- 11 cinnamon
Top Pie, page 8. I T butter
Wash, pare, and slice apples. Spread over the bottom crust. Sprinkle
sugar (amount depending on sourness of apples) and cinnamon over
apples. Add butter in small pieces. If apples are not juicy, add 1 or 2 T
water. If quite juicy sprinkle 1-2 t flour over them. Put on top crust.
Bake in hot oven (425 F.) for 10 to 15 minutes, then at (350 F.)
for thirty minutes or until apples are tender and crust is a golden brown.
Test apples with toothpick through slit in crust.
Cherry Pie
Crust Filling
Make Pie Crust, page 8. 3 C red sour cherries
Follow directions for Two- V2 C juice 1 C sugar
Crust Pie, page 8 or Strip- 3 T cornstarch 1 T butter
Top Pie, page 8. (5 T cornstarch if pic is served
warm)
Thicken the juice with cornstarch in the top part of a double boiler.
Stir constantly. Add suger and cook 5 minutes longer. Add butter.
Remove from stove and add cherries, stirring carefully. Put cherries in
pie crust, put on top crust.
Bake in hot oven (450 F.) for 15 minutes, then reduce heat to
(350 F.) and bake for 30 minutes.
11
Fresh Berry Pie
Crust Filling
Make Pie Crust, page 8. 1 qt. berries
Follow directions for Two- 1 C sugar
Crust Pie, page 8, or Strip- 2 T flour
top Pie, page 8. hi t salt
Mix together sugar, flour, and salt. Spread half of this mixture on
bottom of pie crust. Add the berries. Put on remainder of sugar-flour
mixture. Put on top crust. Bake in moderately hot oven (400 F.) for
45 to 50 minutes.
Pumpkin Pie
Crust Filling
Make one-half recipe of Pie 2 C cooked 2 eggs
Crust, page 8. Follow direc- pumpkin , V2 t salt
tions for Unbaked Pie Shell, 1 C milk (or %-t ginger
page 9. part cream) 1 t cinnamon
% C sugar 2 T butter
Mix together pumpkin, sugar, salt, ginger, and cinnamon. Add the
milk. Add beaten eggs, then melted butter. Pour into the unbaked pie
crust.
Bake in hot oven (450 F.) for 10 minutes, then reduce heat to
(350 F.) for 30 to 40 minutes. Bake until a knife blade inserted in the
filling comes out clean.
Orange Chiffon Pie
( I pi e)
4 egg yolks, slightly beaten
% C sugar
hi t salt
V2 C orange juice
1 T lemon juice
Upon removal from fire, add 1 T grated orange rind and the soft-
ened gelatin. Cool. When beginning to stiffen, fold in the 4 egg whites
which have been beaten stiff with *4 C additional sugar. Pile into a
baked pie shell. See page 9. Chill. May be served with whipped cream.
YEAST BREADS
Yeast RollsNo. 1
4 T fat 1 C milk (scalded)
4-6 T sugar 1 cake compressed yeast
1V2 t salt 1 egg
3-4 C bread flour
Use the same method as given under Yeast Rolls No. 2. The main
difference in the two recipes is that potatoes are not an ingredient of
this recipe.
Yeast RollsNo. 2
V2 C potatoes (mashed) 1 C milk (scalded)
3 T fat 1 egg
\V2 t salt 1 cake compressed yeast
hi to V2 C sugar 4 C bread flour (about)
(If either an all-purpose flour or a soft wheat flour is used, 4 to 5
cups will be required. Also the larger amount of sugar given in the
recipe should be used.)
Scald the milk by bringing it just to the boiling point. Place the
potatoes, fat, salt, and sugar in a large mixing bowl. Stir in the scalded
Cook in double
cooker to a
custard consistency.
12
milk and continue stirring until the fat is melted and the sugar dissolved.
Cool until lukewarm (when a drop on the wrist feels neither warm nor
cool). Crumble the yeast into the mixture. Add the unbeaten egg. Stir
in about V2 of the flour gradually, until you have a batter t hat you can
beat easily without splashing. (The flour when added should be of room
temperature at least.) Beat until batter is smooth (a wooden spoon is
desirable). Continue adding flour until the dough no longer clings to the
bowl. The rolls will be nicer if the dough is not too stiff. Knead the
dough in the bowl enough to work in all the dough clinging to the sides
of the bowl. Then form the dough into a smooth ball. Grease dough
lightly all over and cover with a piece of waxed paper or a lid. Let
dough rise in a warm room until it has doubled in volume. If the dough
has risen enough, a slight depression will remain on the surface when
lightly touched with the finger. If the dough is still so elastic t hat the
depression disappears quickly, it should rise a little longer.
Turn out the dough on to a lightly floured board; invert so t hat both
sides are coated with flour. (With experience you will need no flour at
this stage.) Shape according to one of the following methods. But first
may we think a moment about the baking of the bread.
Baking Yeast Bread
Much bread is under-baked. When under-baked bread is eaten, the
stomach and other organs of digestion are called upon to do some of the
work the oven should have done. Some stomachs have been so over-
worked that in time they begin to object to so much extra work. Then
we say the person has stomach trouble or t hat he is suffering from
indigestion. You will be rendering a kind service to those who may eat
your bread if you serve them thoroughly baked bread. Also the flavor is
superior to t hat of under-baked bread.
Does your oven have a reliable thermometer?
Plain RollsDivide the dough into small pieces as near the same
size as possible or roll the dough to a thickness of V2 to % inch and cut
into rounds with a floured biscuit cutter about 2 inches in diameter. Roll
the pieces between the palms of floured hands to form smooth balls. Rub
surface with melted butter. Place the balls in a shallow greased pan.
They may be placed so they touch or, if you prefer rolls with a crust on
all sides, place them 1 to Ihfc inches apart or bake in small muffin pans.
Cover with waxed paper or clean cloth and set in warm place to rise.
When they have doubled in bulk, bake in a hot oven (400-425 F.) for
15 to 20 minutes. (See Baking of Yeast Bread, page 12.) When removed
from oven the rolls may be rubbed with butter.
Parker House RollsRoll out dough to about %-inch thickness. Cut
in rounds with floured biscuit cutter. Brush each round with melted
butter, crease through the center or a little above the center with the
dull edge of a knife, and fold over and press edges together slightly.
Place in greased shallow pans. If crusty rolls are desired, the rolls
should be placed about 1 inch apart. Brush tops of rolls with melted
butter. Cover, let rise until very light, or until twice the original size.
Bake in hot oven (400-425 F.) for 15 to 20 minutes. (See Baking of
Yeast Bread, page 12.) Rolls may be rubbed with but t er when removed
from oven.
Cloverleaf RollsRoll the dough % -inch thick; cut into rounds with
a floured biscuit cutter. Have ready % cup of melted butter. Divide
each round into 3 parts with a sharp floured knife; roll each portion
between the palms of the hands to form a smooth ball. Dip one-half of
each ball in melted butter and place 3 balls in the cup of a greased muffin
pan with the buttered sides touching. Cover. Let rise until very light.
Bake in a hot oven (400-425 P.) for 15 to 20 minutes. (See baking of
13
Yeast Bread, page 12.) Rolls may be rubbed with butter when removed
from oven.
4-H RollsMake same as Cloverleaf rolls except put 4 small balls
of dough in muffin tin.
Cinnamon RollsRoll the dough on a floured board into an oblong
about ^-i nch thick; brush with soft or melted butter; spread with a mix-
ture of sugar and cinnamon (2 t cinnamon to V2 C sugar ) . One-half cup
seedless raisins may be pressed into the dough before rolling into a
cylinder. Roll the dough into a cylinder like a jelly roll and cut in %-inch
slices. Brush the sides of the slices with melted butter. Place the slices
close together in a greased shallow pancut side up. Let rise until
light. Bake in a moderate oven (375-400 F.) for 25 to 30 minutes. (See
baking of Yeast Bread, page 12.)
Icebox or Refrigerator Rolls
Dough from either of the Yeast Dough recipes, after the first rising
may be kept in the refrigerator (3 to 4 days) and shaped and baked
as needed. Before the dough is placed in the refrigerator it should be
cut through with a knife to permit escape of a part of the enclosed gas,
then covered tightly to prevent drying of the surface. When ready to
use, take out as much dough as desired, let it stand in a warm room for
about 2 hours, then make into rolls. Let rise, then bake.
Also, rolls may be molded and placed in the pan and then put in
the refrigerator or another cold place to slow down the action of the
yeast, and baked later. If the temperature has been so low t hat the
rising has been very much checked, they should be kept in a warm place
for a little while before being baked so t hat the volume will be about
doubled.
Coffee Cake (Yeast Dough)
Use dough made from Yeast Rolls recipe (page 11).
V2 C raisins V2 C sugar
3 T butter 1 t cinnamon
1 egg
Take a piece of dough of size to fit a fairly shallow pan. Add raisins
to dough, then roll out and put in greased pan. Cover and let rise to
double in bulk. Before baking, brush top with beaten egg and cover
with a mixture of the softened butter, sugar and cinnamon. Bake in a
moderate oven (375-400 F.) for 25 to 30 minutes.
Swedish Tea Ring
Use dough made from Yeast Rolls recipe (page 11).
Roll dough as thin as possible into a rectangular shape. Spread with
softened butter, sprinkle with sugar and with either chopped nuts or
cinnamon. Roll as for a jelly roll. Cut a small piece from each endto
aid in joiningand fit the ends tightly together to make a ring. Lay
on a greased baking sheet and with scissors, cut into 1^-inch slices,
cutting- from the outside of the ring almost to the center of the roll.
(See front cover.) While cutting, turn the cut portions uniformly so
each shows a cut edge uppermost. Let rise until light and bake in a
moderate oven.
A butter frosting (recipe page 20) may be used on top of Swedish
Tea Ring. Chopped nuts are sometimes sprinkled on top of the frosting
before it sets.
Yeast Bread Loaves
Bread may be made by either of two processes, depending upont he
time allowed. They are commonly called the short process or straight
dough method, and the long process or sponge method.
14
If soft wheat flour or all-purpose flour is used instead of bread flour
in the following recipes, the larger amount of sugar and yeast should be
used. Also the larger amount of flour will very likely be needed.
KneadingIn the first kneading, use the lower part of the palm
near the wrist; curve the fingers to keep the dough from flattening out
too much. With every push, turn the dough one-quarter way round and
fold over. When kneaded enough it is quite smooth and elastic, rather
flat bubbles appear beneath the surface and it is springy to the touch.
This kneading, which develops the gluten, should be thoroughly done
but heavy pressure is unnecessary. Kneading the dough from 5 to 7
minutes seems to give the best texture and volume.
Inexperienced bread makers usually add too much flour in kneading;
the dough should be sticky when kneading is begun. When kneaded,
grease lightly to prevent a crust forming on the dough.
When molding the dough into loaves use very little or no flour, for
flour added at this stage may cause streaks in the bread. Do not squeeze
the dough too hard when molding to put into the pans or the cell walls
will be thickened and the bread is likely to have a porous texture. In
making the loaf, shape the dough in the hands, working it very lightly,
keeping the top of the loaf as smooth as possible. Shape into an oblong
piece and place in lightly greased baking pan.
BakingBaking bread in single-loaf pans has been found to be more
satisfactory than baking several loaves in one large pan. A standard
one-pound loaf pan is about 8 inches long, 4 inches wide, and 3 ^ inches
deep. If several loaves are baked at one time and the oven is crowded,
it is well to change the position of the pans occasionally so the loaves
may bake evenly.
The baking temperature depends somewhat upon how much the
loaf has risen before putting into the oven. If it has not risen quite
enough, a lower temperature at first will allow it to rise more in the
oven. If the loaf has risen sufficiently, bake it in a rather hot oven
(400 F.) for 50 to 60 minutes. However, if the oven is too hot the bread
will appear to be done when the inside has not been thoroughly baked.
More bread is underbaked than overbaked. Underbaked bread is hard
to digest. (See page 12.)
Short Process Yeast Bread
(Read discussion on Kneading and Baking and this recipe carefully
before beginning work.)
2 C liquid (milk or water) 1-2 cakes compressed yeast
2-4 T sugar 6-8 C flour
2-3 t salt (Makes 2 loaves)
2-4 T fat
Scald the milk or boil the water. Boil water before measuring. Put
sugar, salt, and fat in mixing bowl, pour hot liquid over them. Allow
mixture to become lukewarm. (A liquid is lukewarm when a drop on
the wrist feels neither warm nor cold.) Dissolve yeast in a little of
lukewarm liquid and add to rest of ingredients. (Yeast is easily killed
if too hot.) Add flour gradually and beat until dough is just stiff enough
to be handled on board. The dough should be quite soft when starting
to knead.
Sift small amount of flour on dry clean board or table. Turn dough
onto board and knead for 5 to 7 minutes. Place in greased bowl and
grease top of dough lightly. Cover with waxed paper and leave in warm
place until dough has doubled in bulk. Turn on to board, divide dough
by squeezing it apart. Handle lightly and knead only enough to mold it
into loaves. Place in greased pans and set in warm place until again
doubled in bulk.
15
Bake in hot oven (400 F.) for 50-60 minutes. Bread is done when
it shrinks from the sides of the pan and has a hollow sound when tapped
with finger. When done remove from pan and rub a light coat of butter
over crust. Place on rack or cloth to cool.
Long Process Yeast Bread
(Read discussion on Kneading and Baking and this recipe carefully
before beginning work.)
2 C liquid (milk or water) 2-3 t salt
V
2
-l cake dry yeast 2-4 T fat
2-4 T sugar 6-8 C flour
(Makes 2 loaves)
Crumble the yeast and soak for about 20 minutes in hi c. lukewarm
liquid to which has been added hi t sugar. Scald rest of liquid and add
to salt, sugar, and fat. Cool until lukewarm. When lukewarm add
softened yeast. (A liquid is lukewarm when a drop on the wrist feels
neither warm nor cold.) Add about half the flour, or enough to make
a batter that can be beaten easily. Beat thoroughly for 5 or 6 minutes.
Cover well and let stand over night in a warm place.
Next morning add rest of flour and knead for 5 to 7 minutes. Place
in greased bowl and grease top of dough lightly. Cover with waxed
paper and leave in warm place until dough has doubled in bulk. Turn
onto board, divide dough by squeezing it apart. Handle lightly and
knead only enough to mold into loaves. Place in greased pans and set
in warm place until again doubled in bulk.
Bake in hot oven (400 F.) for 50 to 60 minutes. Bread is done
when it shrinks from the sides of the pan and has a hollow sound when
tapped with finger. When done, remove from pan and rub a light coat
of butter over crust. Place on rack or cloth to cool.
CAKES.
Devil's Food Cake
1 C sugar 3 T hot water
V
2
C butter 2 T cocoa
V2 C milk (sweet or sour) 1 egg
1V2 C sifted cake flour hi t soda
hi t salt 2 t baking powder
Cream butter and sugar thoroughly. Sift together flour, soda, baking
powder, salt, and cocoa. Beat egg until light and add to butter-sugar
mixture. Add some of the flour mixture, then some of the milk, and so
on until flour and milk are all added. Beat slightly until smooth. Add
hot water and stir lightly until blended. Put in greased pans for a layer
cake or a pan 8 by 8 by 2 for loaf cake. Bake layers 25 to 30 minutes,
and loaf cake 40 to 45 minutes at 325-350 F. Does your oven have a
reliable thermometer ?
"Busy-Day" Chocolate Cake
1% C sifted flour % C shortening (part butter)
1 C sugar % C milk
hi t salt 1 egg
2 M* t baking powder 1 t flavoring
2 squares (2 oz.) unsweetened
chocolate
(If a plain cake is desired, omit the chocolate.)
Have all ingredients at room temperature. Sift flour once before
measuring. Then sift flour, sugar, salt, and baking powder together in
mixing bowl. Add shortening, milk, unbeaten egg, melted chocolate, and
16
flavoring all at once to the flour mixture. Beat all the ingredients to-
gether well with a rotary beater for two minutes. Pour into a well-
greased and floured pan. We suggest a 9-inch layer pan that is IMJ
inches deep. Bake 35 minutes in a moderate oven (350 F.)
"Jiffy" Icing for
3 T melted butter
5 T brown sugar
2 T cream
'Busy-Day" Cake
Ms C shredded cocoanut or
chopped nuts
Mix together and spread on cake while cake is still in the pan and
still warm. Put back in oven (very moderate heat) until it bubbles all
over the surface and becomes brown but does not burn.
Standard White Cake
3 C sifted cake flour
3 t baking powder
y
2
C fat
2 C sugar
5 egg whites
1 C milk
1 t salt
1 t vanilla
Conventional-sponge method of mixingCream the butter and one-
half of the sugar. Add the vanilla. Sift together the flour, baking
powder, and salt. Add the flour and milk alternately (add some flour
first, then some milk) to the butter-sugar mixture. Beat 4 to 5 minutes
while adding flour and milk. Beat egg whites, adding remaining sugar
gradually. Beat for 2 minutes. Combine this egg-sugar mixture with
the batter.
Turn the batter immediately into an oiled pan and bake for about
45 minutes in a moderate oven (350 F.) This time is for a loaf cake,
if baked in layer pans it will not need to bake over 30 minutes. When
the cake is taken from the oven, run a knife around the sides of the
cake to loosen it from the pan. Place a cake rack or clean cloth over
cake; hold firmly and turn all upside down. Carefully lift pan from cake.
If cake is to be frosted it is often left upside down, otherwise it is
usually turned right side up. A cake should not be placed in a draft
to cool.
Economical Sponge Cake
2 eggs
1 C sugar
1 C sifted cake flour
2 t baking powder
y
2
t salt
% C hot milk
1 T butter
1 t flavoring
Beat eggs 8 to. 10 minutes with rotary egg beater. Add sugar grad-
ually, continue beating with rotary beater until well blended. Add flavor-
Fig. 3. To cut into fancy shapes, first cut layer cake into strips. Then cut strips
into squares, diamonds, or other desired shapes. Fancy cutters may also be used.
With these cake tricks a clever hostess plays a winning band. These small cakes
on the right have been cut from the layer cake.
17
ing.- Sift together flour, salt, and baking powder, and add to sugar-egg
mixture. Put butter in hot milk and when melted add all at once to
mixture and beat until smooth. Be sure milk is hot. Put in greased pan
(size 8 by 8 by 2 is a good size for this recipe) and bake 35 to 40 minutes
in a slow to moderate oven (325-350 F. ).
Sponge Cake
1 C sugar Vs t salt
1 T lemon juice 6 eggs
1 T lemon rind 1 C sifted cake flour
2 T water
Add lemon juice, lemon rind, water, and salt to sugar. Beat until
well mixed. (You will find it easier to grate the lemon rind before cut-
ting the lemon.) Separate egg yolks from the white. (If they are cold
there will be less danger of breaking the egg yolk. However, the egg
whites should be at room temperature before beating.) Add the unbeaten
eg'g" yolks to the sugar mixture and beat with rotary beater until light
and lemon colored (8 to 10 minutes). Add the sifted flour. Beat egg
whites until they flow slowly when the bowl is partially inverted. Add
to the batter. Pour into ungreased tube cake pan and bake in a mod-
erately slow oven (325 F.) for one hour.
On removal from the oven, invert the pan on a wire cake rack and
allow it to stand for at least one hour or until the cake has cooled com-
pletely. Run the blade of a spatula between the cake and the pan at
the outer edges and around the tube, and coax the cake from the pan.
~A thin layer of frosting may be put on the cake; however, sponge
cakes are often uniced.
A sawing motion should be used in cutting the cake. It is also
recommended to gently tear the cake apart by the use of two forks.
Angel Food Cake
Large Recipe Small Recipe
1 C sifted cake flour % C sifted cake flour
IMJ C sugar 1V
8
C sugar
I I C egg white li
5
6 C egg white
2 t cream of t art ar 1 hz t cream of t art ar
hi t salt hi t salt
1 t vanilla % t vanilla
Sift sugar once; add Ms cup of it to the sifted flour and sift three
times. Beat egg whites with a dover egg beater until frothy, add salt
and cream of t ar t ar and continue beating until eggs are just stiff enough
to hold their shape. Add remaining sugar, beating it gradually with the
egg beater. After sugar is thoroughly mixed, add vanilla. Continue
beating for 2 minutes with the egg beater. Then with a large spoon or
whip beater fold in the flour-sugar mixture. Continue folding for 2
minutes. Pour into a large ungreased angel food pan, turning the pan
as the mixture is put in. Then give it several taps on the table to free
it of air bubbles. Bake in a moderate oven (325 F.) for 55 minutes.
Remove from oven and invert to cool.
Plain Cup Cakes
V
2
C butter 2
7
/
8
C sifted cake flour
1M C sugar 2% t baking powder
2 eggs 1 t vanilla
1 C milk 1 t salt
Conventional-sponge method of mixingCream the butter and one-
half of the sugar. Add the vanilla. Sift together the flour, baking
powder, and salt. Add the flour and milk alternately to the butter-sugar
mixture. Mix thoroughly. Beat eggs, adding remaining sugar gradually.
18
Beat for 5 minutes. Combine the egg-sugar mixture with the batter.
Dip by spoonfuls into greased muffin pans. Fill each cup not more than
two-thirds full. Bake in a moderate oven (350 F.) for 25 to 30 minutes.
Remove from oven and let stand in pan for a few minutes. Run a knife
around each cup cake, remove from pan, and place on a cake rack to
cool. Serve plain or frosted.
There are paper baking cups which can be used for baking cup cakes.
They should be set in muffin pans to bake.
Spice Cup Cakes
Ms C butter
1*4 C sugar
2 eggs
V2 t vanilla
% C milk
2 C sifted cake flour
2 t baking powder
y
2
t salt
V2 t cinnamon
x
/4 t mace or nutmeg
Vs t allspice
Follow method given under Plain Cup Cakes.
%
%
C sifted cake flour
t baking powder
t salt
Jelly Roll
1 t vanilla
4 eggs
3
A C sugar
1 C jelly (any flavor)
Sift flour once; measure. Combine baking powder, salt, and eggs
in bowl. Place over small bowl of hot water and beat with rotary egg
beater, adding sugar gradually until mixture becomes thick and light-
colored. Remove bowl from hot water. Fold in flour and vanilla. Turn
into greased pan, 15x10 inches, lined with greased paper, and bake in
hot oven (400 P.) 13 minutes. With sharp knife, quickly cut off crisp
edges of cake while still in pan. Turn from pan at once onto cloth cov-
ered with powdered sugar. Remove paper at once. Spread quickly with
jelly (which has been beaten), spreading almost to edge. Roll quickly,
starting at narrow end. Wrap tightly in cloth and cool on rack.
FROSTINGS
The crowning touch to a cake is the frosting. It helps to keep it
moist and should add to its attractiveness. But did you ever see a cake
Hg. 4. After
crisp edges are
cut off while the
cake is ^
l u i n
the pan, roll cake
while warm and
let it cool In the
cloth.
19
that seemed to want to apologize for its frosting, especially when it was
too hard and crumbly or when it was too pink or green or yellow ? And
sometimes a cake appears to be weeping when the frosting is running
away from it.
When you add frosting to your cakes try to really make it a crown-
ing touch. With care and practice you can make it of the consistency
that will be neither too hard nor too soft. And if you do, on special
occasions, add some coloring to a white frosting, add it very cautiously.
Only enough to give a very delicate color should be used. Such a frosting
will reflect your good taste and will be much more appetizing than one
with too much color.
Some people never frost a sponge cake, which includes the angel
food. Others prefer them with frosting. It is a matter of individual
taste.
Uncooked frostings are the easiest of all frostings to make; how-
ever, you can, with practice, make a variety of cooked ones successfully.
Creamy Chocolate Icing
1 tablespoon butter Vz teaspoon vanilla
1 cup sifted confectioners' sugar 2 squares unsweetened chocolate
1 egg or 2 egg yolks (or 5-6 T cocoa)
hi cup milk
Put butter in top of double boiler. When melted, add confectioners'
sugar and milk, mixing thoroughly. Let stand over hot water five
minutes. Remove from heat and add beaten egg, vanilla, and melted
chocolate. Set in a pan of very cold water or cracked ice and beat with
rotary beater until proper consistency for spreading.
Seven Minute Frosting
7
/s C sugar hi t salt
3 T cold water hi t baking powder
1 egg white (unbeaten) hk t flavoring
Place all ingredients except the flavoring in the top part of a double
boiler. Beat with rotary egg beater. Cook 7 minutes after the water
boils. Beat with rotary egg beater all the time. Remove from boiling
water and add the flavoring. Beat until thick enough to spread. The
frosting should not be hot when put on the cake.
If the mixture shows signs of hardening in the pan before it can be
spread on the cake beat in a few drops of hot water or lemon juice.
If the mixture refuses to become thick enough to spread after long
beating, place back over hot water, and place over a low flame and beat
with a wire whisk until there is a slight scraping sound at the edges of
the pan indicating t hat sugar crystals are being formed. Remove from
the hot water and beat again until thick enough to spread.
Caramel Frosting
2 % C light brown sugar 2 T butter
% C milk or part cream 1 t vanilla
Put the sugar and milk in a deep saucepan; stir over low heat until
the sugar is dissolved. Bring to the boiling point and cook, stirring
occasionally, until the mixture will form a very soft ball in cold water.
Remove from the stove; add butter. Cool without stirring until the
bottom of the pan is just warm to the hand. Add vanilla. Beat vig-
orously until thick enough to spread. If it seems to be too thick, add
a few drops of cream and beat.
20
Butter Frosting
2 C sifted confectioners' sugar Few grains of salt
4 T butter 1 t vanilla
3 T milk (about)
Cream but t er; add part of sugar gradually, blending after each addi-
tion. Add remaining sugar, alternately with milk, until of right consis-
tency to spread. Beat after each addition until smooth. Add vanilla and
salt. Makes enough frosting to cover tops of two 9-inch layers, or top
and sides of 8x8x2-inch cake, or about 2 dozen cup cakes.
Chocolate Butter Frosting (uncooked)
4 T butter y
2
t vanilla
Dash of salt 3 T milk (about)
2 C sifted confectioners' sugar
W2 squares unsweetened chocolate (or 5-6 T cocoa)
Melt butter, add 1 C sugar and cream together thoroughly. Add the
melted chocolate (or cocoa), vanilla, and salt. Add remaining sugar
alternately with milk. Add 1 to 2 T of milk at a time, beating well after
each addition. Add enough milk to make frosting thin enough to spread,
yet not so thin that it will run off of the cake.
Pastel Jelly Frosting
V2 C t ar t jelly 1 unbeaten egg white
Few grains of salt
Cook all ingredients in the upper part of a double boiler, or in a
bowl set over boiling water. Beat constantly, with rotary beater, until
it holds peaks. Makes enough frosting to cover top and sides of 8x8x2-
inch cake, or about 2 dozen cup cakes.
QUICK BREADS
Bran Muffins
3
A cup milk hi teaspoon salt
1 cup bran flakes 1 egg, well beaten
1 cup sifted flour 3 tablespoons melted butter
3 teaspoons baking powder or other shortening
3 tablespoons sugar
Pour milk over bran and let stand for 5 minutes. Sift flour once,
measure, add baking powder, sugar, and salt, and sift again. Add egg
and shortening to bran mixture. Add flour, beating as little as possible.
Bake in greased muffin pans in hot oven (425 F.) 25 minutes, or until
done. Makes 12.
Dried Fruit Muffins
Add V2 c to % c currants, chopped dates or raisins to the batter.
(Sprinkle with a little of the flour to keep from sinking to bottom
of pan.)
Nut Bread
1 egg 3 t baking powder
1 C milk y
2
t salt
1 C sugar % C nut meats
3 C sifted flour
Sift together the flour, sugar, baking powder, and salt. Beat egg
well. Add to the beaten egg the milk and dry ingredients. Do not
over mix. Add the nut meats. Pour into a bread pan in which has been
placed a greased paper. Bake for 30 to 35 minutes in a moderate oven
21
(325-350 F.) Remove from pan when taken from the oven. Makes
one loaf.
Baking Powder Biscuits
2 C sifted flour 4-6 T fat
4 t baking powder %-% C milk
Ms t salt
Sift together flour, salt, and baking powder. Combine these dry
ingredients and the cold fat by rubbing them between the fingers and
thumb. To do this, pick up a portion of fat and flour, rub it lightly, then
drop it and pick up another portion, rub and drop back in bowl and so
on. Continue this process until the mixture is fairly smooth and has the
general appearance of coarse cornmeal.
Add milk and stir for about 20 seconds. Turn dough on lightly
floured board and without delay knead for about 20 strokes. If the dough
begins to stick, dust another thin layer of flour on the board.
Shape the dough into a ball and pat with hands or roll out to Ms- to
94-inch thickness. Cut dough with floured biscuit cutter. Place on
greased or ungreased pan. The biscuits will have a more uniform shape
if lifted from board to pan by spatula or knife. Bake in a hot oven
(425-450 F.) for about 12 to 15 minutes. If it is more convenient, the
pan of biscuits may be stored in the refrigerator for as long as 3 hours
before baking. Biscuits are best when served hot.
Sour Milk Biscuits
2 C sifted flour Ms t salt
Ms t soda 2-4 T fat
2 t baking powder % C sour milk
Follow method of mixing as given under Baking Powder Biscuits.
Don't forget the soda! It is an additional ingredient in this recipe. Some
people prefer sour milk biscuits for their tenderness.
Variations of Biscuits
Cheese Biscuit.Rub MJ cup of grated American cheese into the
flour with the fat. Cheese biscuits are especially good with salads.
Orange Biscuit.When the biscuits have been arranged in the pan,
press into the top of each a small lump of sugar which has been dipped
in orange juice. Small orange biscuits are delicious with tea.
Butterscotch Biscuit.Roll the dough into an oblong about M.-inch
thick. Spread with softened butter and sprinkle with % cup brown
sugar. Roll the oblong into a long cylinder like a jelly roll; cut into
1-inch slices with a sharp knife. Place the slices, cut side down on a
buttered baking pan. Bake at 400 F. for 20 minutes.
Cinnamon Biscuit.Follow the directions for Butterscotch Biscuit,
replacing the brown sugar by a mixture of Ms cup white sugar and 2
teaspoons cinnamon. One-half cup of seedless raisins may be pressed
into the dough before rolling into a cylinder. Bake at 400 F. for
20 minutes.
Quick Coffee Cake
2 C sifted flour 1 egg, well beaten
3 t baking powder % t salt
6 T butter or other shortening % C sugar
Ms C milk
Topping
IMs T melted butter 4 T sugar
hfc t cinnamon 1 T flour
Sift flour once, measure, add baking powder, salt, and sugar and
sift again. Cut in shortening with two knives or work in with finger
22
tips. Combine beaten egg and milk; add to flour mixture, stirring until
mixture is blended. Turn into greased layer pan, spreading dough
evenly. Brush top with melted butter. Mix together sugar, flour, and
cinnamon for topping and sift mixture evenly over dough. Bake in hot
oven (400 F.) 25 to 30 minutes. Cut while in pan and remove pieces
separately.
Upside-Down Cake (Pineapple, Peach, or Apricot)
Sauce
2 T butter hs C brown sugar
2 Ms slices pineapple, or 6 to 8 canned peach halves, or
12 canned or stewed apricot halves
2 to 3 T nut meats, slightly broken (if desired)
Melt butter in iron skillet or round baking dish about 7 inches in
diameter. Add the brown sugar and stir until the sugar is dissolved.
Arrange the fruit in the syrup. (Peaches or apricots should be arranged
with cut side up.) Sprinkle nuts over all and let stand in a warm place
until batter is ready.
Batter
% C sifted cake flour 1 egg
1 Ms t baking powder M, C milk
hi t salt 2 T melted fat
M$ C sugar Ms t vanilla
Sift together the flour, baking powder, salt and sugar. Beat the
egg thoroughly. Add the milk, melted butter, and vanilla to the egg.
Stir into the flour mixture and beat well. Pour the batter over the fruit.
Bake in a moderately slow oven (325-350 F.) 35 to 45 minutes. When
removed from the oven let stand a minute or two then loosen cake from
side of pan with a spatula. Turn onto a large plate with fruit uppermost.
Serve warm with or without whipped cream.
Shortcake (Rich biscuit dough)
2 C sifted flour 1 T sugar
4 t baking powder Vs C fat
Ms t salt % C milk
Sift together twice, the flour, baking powder, salt, and sugar. Work
in fat with finger tips and add milk gradually. Toss on floured board,
divide into two parts. Roll one part out and put in a layer cake pan.
Roll out the other part and place on top of the first. Bake in a hot oven
(400 F.) 12 to 15 minutes. Split layers apart and spread with butter.
Place sweetened fruit between and on top of layers. May be served
with whipped cream.
Sweet Cream Shortcake
% C cream lhi C sifted flour
1 egg Ms t salt
hi C sugar 2 t baking powder
Beat together thoroughly the cream, egg, and sugar. Sift together
the dry ingredients and add. Beat until smooth. Bake in a greased pan
25 minutes in a moderate oven (375 F.) To serve, split and spread
both layers with sweetened fruit, or put fruit between layers and
whipped cream on top.
COOKIES
Filled Cookies
3 C sifted flour % C brown sugar (packed firmly)
3 t baking powder 2 eggs (beaten)
Ms t salt I t vanilla
% C butter hi C milk
23
Sift flour once, measure, and add baking powder and salt. Sift to-
gether three times. Cream the butter and add the sugar gradually
beating until light and fluffy. Add the beaten eggs and vanilla. Then
add the flour mixture alternately with milk, while beating well. If
possible, place this mixture in a cold place to chill 25 minutes or until
firm. Prepare filling (see recipe below). Then roll chilled dough to %
inch thickness. Cut cookies with 2-inch cookie cutter t hat has been
dipped in flour. Place 1 teaspoon of the filling on cookie round and then
place a second cookie on top. Press the edges together with a fork and
bake in a hot oven (400 F.) for 10 to 12 minutes. (Makes 3 dozen.)
1 C chopped dates
y
2
C sugar
Filling
MJ C boiling water
3 T peanut butter
Place dates, sugar, and water in saucepan and cook together until
thick, about 10 minutes. Remove from fire and add peanut butter. Cool.
Cocoanut and Nut Bars
Ms C butter j Work the butter and flour together until
1 C flour ) mixture has appearance of crumbs.
Grease a 9x9 inch pan. Pat these crumbs into the pan and bake in
a slow oven (350 F.) until they are a delicate brown. Then pour the
following mixture over them and bake again until a golden brown,
approximately 20 minutes in a 350 F. oven. (Makes 3 dozen.)
1 Ms C brown sugar 2 T flour
2 eggs 14 t baking powder
M> C cocoanut (cut with Ms t salt
scissors) 1 t vanilla
1 C chopped nuts
1 C sugar
Vs C melted butter
2 eggs (unbeaten)
1 t vanilla
Brownies
2 squares chocolate (melted)
(or Ms C cocoa)
Ms C flour
Ms C chopped nuts
Mix the sugar and melted butter. Add the unbeaten eggs, one at a
time, and beat well after each. Add the vanilla. Add the melted choco-
late and beat well. (Chocolate should be melted at a low temperature.)
Fi g. 5. Filled
cookies. Spread
filling over cookie,
keeping it away
from t he edges.
Pl ace a n o t h e r
cookie on top and
press edges t o-
get her wi t h tines
of fork dipped in
Hour.
1
2
4
1
5
M
t cinnamon
C rolled oats
T milk
C raisins
T water
C nuts (if desired)
24
Then combine the flour and nut meats and stir into the mixture. Spread
the mixture in a shallow pan (about 8 by 8 size) which has been greased
and lined on the bottom with a piece of heavy waxed paper. The layer
of batter should not be more than %-inch thick. Bake in a moderately
slow oven (325 F.) for 30 to 45 minutes. When done turn out onto cake
rack, remove waxed paper immediately, and cut into strips about 4 inches
by 1 inch.
Oatmeal Dropped Cookies
% C fat
1 C sugar
2 eggs
2 C sifted flour
1 t soda
M> t salt
Cook the raisins in the 5 T of water until the water is absorbed.
Set aside to cool. Cream fat and sugar, then add well beaten eggs. Sift
together the flour, soda, salt, and cinnamon, and add to the fat-sugar
mixture. Add the milk; add rolled oats, raisins, and nuts. Drop from
teaspoon on greased cooky sheet. Bake 12 to 15 minutes in a hot oven.
Makes 3 dozen cookies.
Spicy Drop Cookies
1 C shortening 1 t soda
2 C brown sugar 2 t cinnamon
2 eggs 1 t cloves
1 C raisins (ground) 1 t nutmeg
1 t vanilla 3 Ms C flour
3 T cream V
2
t salt
Cream shortening and sugar, add well-beaten eggs; add ground
raisins and vanilla. Sift dry ingredients together and add to first mix-
ture, alternately with the cream. Drop from a teaspoon on baking sheet.
Bake at 375 F. for 10 or 12 minutes.
Butterscotch Cookies
Large Recipe V4 Recipe
5 lbs. brown sugar 2 C tightly packed
3 lbs. butter 1 C (Ms lb.)
1 pt. molasses Ms C
6Ms qts. sifted flour 4Ms C (sifted)
1 doz. eggs 2
2 t mace M$ t
3 T soda lMst
Put sugar, butter, and molasses in a pan and cook to the boiling
point. Remove from stove and let cool to room temperature. Sift to-
gether the flour, soda, and mace. Add one-half of the flour to the sugar-
butter-molasses mixture. Add the beaten egg yolks. Stir in the beaten
egg whites. Add the remaining flour. Lift a part of the dough out onto
a lightly floured bread board. Work it just enough to make a smooth
surface on the ball of dough. With a floured rolling pin roll dough to
%-inch thickness and cut with cooky cutter. With a spatula or knife
lift the cookies to a cooky sheet or on a large pan which has been turned
upside down. Try to not pick up loose flour with the cooky. Bake in a
moderate over (375-400 F.) for 10 to 12 minutes.
(The dough can be made into a roll about 2 inches in diameter,
wrapped in waxed paper and put in the refrigerator and sliced as icebox
cookies and baked as needed.)
25
MISCELLANEOUS
Sandwiches
There are many kinds of sandwiches, but we will discuss only a few
that might be served at a party.
The daintier you want the sandwich to be, the thinner the bread
should be cut. A sharp knife is essential to sandwich making. The butter
should stand in a warm room until it can be mashed easily with a fork,
then beaten to a uniformly creamy mass. When the filling is moist, both
sides of the bread should be spread with butter to prevent soaking.
When sandwiches are made in advance of service, they should be pro-
tected from the air by wrapping in a good grade of waxed paper. Special
cutters simplify the making of fancy sandwiches.
It is seldom necessary or even possible to give definite proportions
for sandwich fillings. Even the total amount of filling will depend upon
the type and size of sandwiches. Only the imagination limits the shape
of party sandwiches. If the bread is to be cut with a fancy cutter, it is
usually more economical to remove the crust from the entire loaf and
cut the slices lengthwise of the loaf. Sandwiches of fancy shape should
be spread after cutting to avoid waste of filling. Dainty, plain sandwiches
are just as suitable for a party as fancy ones.
The filling in the following sandwiches should be of a kind t hat
spreads easily, such as cheese spread, ground meat, or a sweet paste.
Open Face SandwichesCut bread in hi -inch slices. Then remove
crust. Cut bread into squares, strips, triangles, or circles not more than
2 inches in diameter. Cover pieces with a cheese which spreads readily.
Outline the edge of the circle with small stuffed olives cut in crosswise
slices.
Rolled SandwichesCut fresh, fine-grained bread into thin slices;
spread with creamed butter or any filling t hat will spread. Make sure
that the filling comes all the way to the edge of the slice. Roll the slice
tightly into a cylinder and fasten with a toothpick. Cover tightly and
place in the refrigerator or any cool place for V2 hour or more, to allow
the filling to harden. Remove toothpick before serving. A sprig of
parsley, mint, or watercress may be tucked into the end of each roll as a
garnish.
Pinwheel SandwichesRemove all the crusts from a loaf of fresh
bread; cut into ML-inch slices lengthwise of the loaf; spread with creamed
butter, cream cheese, or some such filling. Roll, starting at narrow end.
Wrap in heavy waxed paper. Place in the refrigerator or some cool place
for at least Y
2
hour. Cut in thin crosswise slices. Pinwheel sandwiches
are most attractive when the filling furnishes a color contrast to the
bread.
FROZEN DESSERTS
Frozen Fruit Salad
1 C sugar 4 C whipped cream
2% C mixed fruit
Chill the whipped cream. Add the sugar and fresh or canned fruit
such as peaches, apricots, cherries, and pineapple. The amount of sugar
and fruit can be varied to suit individual taste. Place the mixture in the
freezing tray of an automatic refrigerater or in a tight container if the
freezing is to be done in salt and ice. The more fruit and sugar the mix-
ture contains, the longer it will take to harden. When frozen, it is ready
to serve.
26
Vanilla Meringue Cream
2 egg whites ML C sugar
Vs t salt 1 C whipping cream
Mi t vanilla
Beat the egg whites and salt until stiff but not dry. Add sugar and
beat to a smooth and stiff meringue. Whip the cream until light and
fluffy but not buttery. Fold the cream and vanilla into the meringue.
Pour into the freezing tray. Freeze 4 to 6 hours without stirring.
Fresh Strawberry or Raspberry Meringue Cream
1 C fresh berriesmashed Vs t salt
2 egg whites M? C sugar
1 C whipping cream
Follow directions for Vanilla Meringue Cream. Fold in the thor-
oughly crushed fruit. Pour into freezing tray and freeze 4 to 6 hours
without stirring.
PUDDINGS
Date Pudding
1 C chopped nuts
1 lb. dates
1 C sugar
Ms C milk
2 T flour
2 eggs
2 t baking powder
Separate the egg yolks and whites. Beat the yolks thoroughly. To
them add the sugar, flour, and baking powder. Beat. Add milk. Add
chopped nuts and the dates, coarsely cut. Fold in beaten egg whites.
Put in a greased pan of such a size t hat the mixture will be not more
than 1 to lMs inches thick. Cover pan and bake in slow oven (350 F.)
for 1 hour. A pan of water may be set in the oven while it is baking.
Serve cold with whipped cream. Serves 12.
CANDY
Sour Cream Fudge
3 C sugar
3 squares unsweetened
chocolate
Ms t salt
1 C sour cream
2 T corn syrup
1 t vanilla
M; C chopped nuts
Boil together the sugar, chocolate, salt, cream, and corn syrup until
a half teaspoonful of the cooked syrup in a cup of cold water will form
a soft ball when molded with the fingers. Remove from stove and cool,
without stirring, to room temperature. Beat until creamy, adding the
nuts and vanilla during the beating. Pour into a buttered pan, let cool
and cut into squares. (If it becomes hard and sugary while beating, do
not pour into pan, but add a small amount of cream and cook it again
until it makes a softer ball in cold water.)
Panocha
3 C brown sugar
1 C whole milk
hi t salt
1 T butter
1 C chopped nuts
1 t vanilla
When measuring brown sugar, pack firmly into measuring cup. Boil
sugar, milk, and salt together until Ms t of the syrup in cold water will
form a soft ball when molded with the fingers. Stir gently while cooking.
Just after removing from stove, add the butter. Cool without stirring
until the bottom of the pan is just warm to the touch. Beat until it loses
its luster and becomes creamy and starts to thicken. Add nuts and
27
vanilla. Pour into a buttered pan. When cool, cut into squares. (If it
becomes hard and sugary while beating, add a small amount of milk and
cook it again until it makes a softer ball in cold water. If it is only
slightly hard, add a little cream and do not re-cook.)
Fruit Candy
1 C seedless raisins 1 C nuts
1 C dried apricots Vu C honey (about)
Grind raisins, apricots, and nuts through a food chopper. Add enough
strained honey to hold mixture together. Form into small balls and roll
in powdered sugar.
Judge Your Products
The fact that, you arc taking fifth division baking means t hat you
have made quite a number of different baked products. Some of them,
of course, have turned out just as you had hoped and you were quite
phased. However, you have very likely had some disappointments, some
failureseven as have experienced cooks. We hope you did not become
discouraged, but t hat you had the determination to find out the causes
of any unsatisfactory results so you could improve them the next time.
Study the following score cards and score some of your own baked
products.
Take part in judging in your 4-H Club, you will find it to be very
interesting and you will be surprised at how much you will learn.
28
SCORE CARDS
Yeast Bread
Perfect
Score
I. External characteristics 30
A. Shape well proportioned, evenly
rounded top 10
B. Crustuniform browning except slight-
ly darker on top, about Vs of an inch
deep, crisp, tender, smooth, free from
cracks and bulges 10
C. Lightnesslight in weight in propor-
tion to size 10
II. Internal characteristics 40
A. Texturetender elastic crumb, free
from dryness or doughiness 20
B. Grain fine cells elongated upward,
evenly distributed, cell walls thin. . . 10
C. Color characteristic of ingredients
used, free from dark streaks 10
III. Flavor 30
A. A blend of well-baked ingredients, free
from undesirable flavor from bac-
terial action (sourness) or of yeast
or other ingredients 30
TOTAL 100
Quick Breads
How Do
Yours Score ?
Perfect
Score
How Do
Yours Score ?
I. External characteristics 30
A. Shape well proportioned, evenly
rounded or flat top 10
B. Crustuniform browning, tender, thin
with rough surface, and free from
cracks 10
C. Lightnesslight in weight in propor-
tion to size 10
II. Internal characteristics 40
A. Texture medium fine, moist, tender
crumb 20
B. Grainround even cells, free from tun-
nels 20
Nuts or fruitswell distributed with-
out excessive dryness or sogginess.
III. Flavor 30
A. Blended flavor of well-baked ingredi-
ents characteristic of the kind of
product 30
TOTAL 100
29
Pi es
Perfect
Score
How Do
Your s Score ?
I. Ext er nal char act er i st icfl 30
A. Shaper egul ar , free from bulges on
t op 10
B. Sur f ace 20
1. Crustuniform browning.
2. No meringue imooth, free from
cracl
::. Meringue slightly browned, light
and moist in appear ance, adher -
ing to cr ust ar ound edge of pi e.
II. Int ernal char act er i st i cs 40'
A. Cr ust 20
1. Text ur et ender but f r ee f r om
t endency t o crumbl e, cri sp on
t he bot t om as wel l as al ong
edges.
2. Grai nfl aky, sur f ace r ough, al -
mos t bl i st ered in appear ance.
B. Fi l l i ng 20
1. Fr ui t wel l cooked, nei t her t oo
dr y nor t oo j ui cy.
2. Cust ar d t ender and qui ver y;
keeps angl es when cut and does
not weep on st andi ng.
3. Cr eams moot h; stiff enough t o
pr event r unni ng when cut but
free from past i ness and r ub-
ber i ness.
I I I . Fl avor 30
A. Cr ust ri ch, bl ended flavor of wel l -
baked i ngr edi ent s 15
B. Fi l l i ngchar act er i st i c of t he ki nd, free
from excessi ve sweet ness or flavor
of uncooked st ar ch 15
TOTAL 100
30
Cakes Containing Fat
Perfect
Score
I. External characteristics
A. Shapesymmetrical, slightly rounded
top, free from cracks or peaks
B. Surface
1. Unfrosted: Smooth, uniform light
brown except where ingredients
darken the color.
2. Frosted:
Consistency characteristic of
kind, creamy, moist, free
from stickiness, crystals, or
crustiness.
Flavorcharacteristic of kind,
delicate, and pleasing in
combination with cake.
Distribution, style, and color
suitable to kind of cake and
frosting.
C. Lightnesslight in weight in propor-
tion to size
II. Internal characteristics
A. Texturetender, moist crumb, velvety
feel to the tongue
B. Grainfine, round, evenly distributed
cells with thin cell walls; free from
tunnels
C. Color uniform, characteristic of the
kind of cake
III. Flavor
A. Blended flavor of ingredients. Free
from undesirable flavor from fat,
leavening, flavoring, or other ingredi-
ents
TOTAL
30
10
10
10
40
20
10
10
30
30
100
How Do
Yours Score ?
31
Cakes Wi t hout Fat ( Sponge)
Per f ect
Score
I. Ext er nal char act er i st i cs 30
A. Shapesymmet r i cal , level top 10
B. Sur f ace 10
1. Unf r ost ed: Smoot h, uniform light
brown.
2. Fr ost ed:
a. Consistency characteristic of
kind, cr eamy, moist. \'vvc
from st i cki ness, cr;ystals, or
cr ust i ness.
i>. Flavorcharacteristic oj kind,
delicate, and pl easi ng in
combi nat i on with cake.
c. Di st ri but i on, st yl e, and color
sui t abl e to kind of cake
and f r ost i ng.
C. Li ght nessl i ght in wei ght in pr opor -
t i on t o size 10
I I . I nt er nal char act er i st i cs 40
A. Text ur e t ender, f eat her y, resi l i ent
cr umb 20
B. Grainfine, round, evenl y di st r i but ed
cells wi t h t hi n cell wal l s; free from
t unnel s 10
C. Col oruni form, char act er i st i c of t he
ki nd of cake 10
I I I . Fl avor 30
A. Del i cat e, free from excessive flavor of
egg, flavoring, or acid 30
TOTAL 100
How Do
Yours Score ?
Cookies
Per f ect
Score
I. Ext er nal char act er i st i cs 30
A. Shaper egul ar , even 15
B. Crust col or uni form, char act er i st i c of
t he kind 15
I I . I nt er nal char act er i st i cs 40
A. Text ur e 20
1. Thi n cooki escri sp, t ender
2. Drop cookiessoft, t ender
B. Gr ai neven cells . 10
C. Col or char act er i st i c of t he ki nd 10
I I I . Fl avor 30
A. Blended flavor of wel l -baked i ngr edi -
ent s, char act er i st i c of t he ki nd; free
from excessive flavor of spi ces, fla-
vori ng, or mol asses or ot her sweet -
eni ng 30
TOTAL 100
How Do
Yours Score ?
32
WARTIME RECIPES AND SUGGESTIONS
Less cakemore breads, that is what 4-H Baking girls will be
making for the duration. And we aren't going to feel one bit sorry for
ourselvesfor we have so very many things to be thankful for, living
as we do in the United States.
Stop Waste
Scrape that bowl out clean! Did you know that last year in the
United States we wasted twice as much food as we sent our Allies ?
Save Time and Steps
When you get ready to bake do you collect all the things you need
and arrange them so that the least amount of motion is required in
combining the ingredients ?
Enriched Flour
Flour with extra vitamins and minerals is. called enriched flour.
Ask for it when you buy flour. It is used just like any other flour.
Soy Flour
It contains a lot of protein, vitamins and minerals, and is made
from the up-and-coming soybean. Follow directionsit must be used
with wheat flour in baked products.
Victory Cake
% C sugar 3 T melted fat
hi C syrup % t vanilla
1 egg, well beaten 1 C pitted, unsweetened stewed
1 C sifted flour prunes or other cooked fruit
1 t baking powder 2 T brown sugar
hi t salt V2 t allspice
hi C milk
Gradually beat sugar and syrup into well beaten egg. Sift together
the flour, baking powder and salt; and stir into the sugar mixture. Add
milk, fat and vanilla. Turn into greased cake pan. Arrange prune
halves or other fruit on top. Sprinkle with brown sugar and spice. Bake
at 350 F. 20-25 minutes.
Gingerbread with Soy Flour
Ms C sugar M> t soda
% C molasses M> t salt
Ms C fat Ms t ginger
2 eggs V2 t cloves
V2 C soy flour V2 t allspice
lMs C flour % C milk
2 t baking powder
Beat thoroughly the mixture of sugar, molasses, softened fat and
eggs. Sift the dry ingredients three times. Stir them into the first
mixture alternately with the milk. Beat only until smooth. Bake in a
shallow pan in a moderate oven (365 F.).