LEAVENING FORMULAS.—A practical housekeeper needs to be able to formulate fundamental recipes. In preparing quick bread recipes, she should know the required consistency of flour mixtures, i.e. the approximate proportion of moisture and flour for each bread; and the proportion of leavening, seasoning, and "shortening" (fat) materials to use with flour.

In previous lessons, general statements have been made concerning the quantity of leavening materials to use under various conditions. The following is the approximate amount of leavening material to be used for quick breads that contain little or no sugar:

BAKING SODA AND SOUR MILK

1/2 teaspoonful baking soda to 1 cupful of sour milk

BAKING SODA AND MOLASSES [Footnote 84: See footnote 80.]

1/2 teaspoonful of baking soda to 1 cupful molasses

FLOUR AND BAKING POWDER

2 teaspoonfuls baking powder to 1 cupful of flour when no eggs are used.

When eggs are used, reduce the entire quantity of baking powder by 1/2 teaspoonful for each egg.

COARSE WHEAT FLOUR, OR FLOUR (OR MEAL) OTHER THAN WHEAT, AND BAKING POWDER

2 1/2 teaspoonfuls of baking powder to 1 cupful of coarse flour or meal.

FLOUR, CREAM OF TARTAR, AND BAKING SODA

1 1/4 teaspoonfuls of cream of tartar and 1/2 teaspoonful of baking soda to 1 cupful of flour.

COARSE WHEAT FLOUR, OR FLOUR (OR MEAL) OTHER THAN WHEAT, CREAM OF TARTAR AND BAKING SODA

1 1/2 teaspoonfuls of cream of tartar and 2/3 teaspoonful of baking soda to 1 cupful of flour.

Examine a number of recipes previously given, and note the quantity of salt and fat used with 1 cupful of flour.

In general, the following quantities of salt and fat are used for quick breads that contain little or no sugar:

FLOUR AND SALT

1/4 teaspoonful of salt to 1 cupful of flour

FLOUR AND FAT

1 tablespoonful of fat to 1 cupful of flour

While these data are helpful in formulating recipes, the pupil should remember that they are all approximate and for plain breads only. When recipes are modified by the addition of a cereal, a fruit, or a flavoring material, some of the quantities will need to be changed.

WAFFLES

2 cupfuls flour 3 to 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 to 2 eggs 1 1/2 cupfuls milk 2 tablespoonfuls fat

Mix according to the directions for Plain Griddle Cakes. The quantity of baking powder depends upon the number of eggs. The greater quantity should be used with one egg. Before using the waffle irons, they should be heated slowly on both sides and oiled thoroughly. Oleomargarine, oil, or lard may be used for this purpose.

Pour the batter quickly into the hot irons, close the irons at once, and brown the waffles on both sides. Serve with sirup or gravy.

QUESTIONS

Write a recipe for waffles, using sweet milk and baking powder and 3 eggs.

Write two recipes for waffles, using sour milk and soda (with additional leavening, if necessary) and 1 egg in the one, and 2 eggs in the other.

How many waffles does the given recipe make?