4-h club baking

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 therance of the Acts of May 8 and June 30, 1914

GIRL OF TODAY

"So live that 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 true 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, that the 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.)


D."Let's Have a Party" 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.


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 that 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.


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 tarts (one kind).


Just to Remind You By this time you know what personal preparations yu 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 that 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 that 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 that 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 that 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 that 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) Fruit 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 that 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 pre t ty fluted r im in no t ime. I t just takes a lit t le prac-tice. Note t h e stock-inet covering: on the rolling: p in;

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 that 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

V2 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. Fit 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 pastry 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 tart pans. Any of the following fillings may be used for tarts.

Cream Pie Make one-half recipe, Pie Crust 4 T flour lVk C milk page 8. V2 C sugar y2 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 meringue lightly, from edge toward the center; bake in moderate oven; watch t h a t i t does not get too brown.

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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.

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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 ( Ipie)

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.

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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 that 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 that the depression disappears quickly, it should rise a little longer.

Turn out the dough on to a lightly floured board; invert so that 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 that 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 that 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 butter 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

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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 ^-inch 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 that the rising has been very much checked, they should be kept in a warm place for a little while before being baked so that 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 uponthe

time allowed. They are commonly called the short process or straight dough method, and the long process or sponge method.

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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.

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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 V2-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 V2 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

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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 y2 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

y2 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.

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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 1V8 C sugar I I C egg white li56 C egg white 2 t cream of tartar 1 hz t cream of tartar 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 tar tar 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 V2 C butter 27/8 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.

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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 y2 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 3A 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.

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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 that 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.

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Butter Frosting 2 C sifted confectioners' sugar Few grains of salt 4 T butter 1 t vanilla 3 T milk (about)

Cream butter; 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 y2 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 tar 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

3A 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 y2 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

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(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

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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

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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 that 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 y2 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.)

Fig. 5. Filled cookies. Spread filling over cookie, keeping it away from the edges. Place a n o t h e r cookie on top and press edges to-gether with 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)

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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 V2 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.)

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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 that 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 that 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 Y2 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.

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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 that 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

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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 that 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 that 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.

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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


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


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 Pies

Perfect Score


I. Ex te rna l character is t icfl 30 A. Shaperegular , free from bulges on

top 10 B. Surface 20

1. Crustuniform browning. 2. No meringue imooth, free from

cracl ::. Meringue slightly browned, light

and moist in appearance , adher -ing to crust around edge of pie.

II. Internal character is t ics 40' A. Crus t 20

1. Tex tu retender bu t free from tendency to crumble, crisp on the bot tom as well as a long edges.

2. Grainflaky, surface rough, al-mos t bl istered in appearance .

B. Fi l l ing 20 1. Fru i twel l cooked, nei ther too

d ry nor too juicy. 2. Cus ta rd tender and quivery;

keeps angles when cut and does not weep on s tanding .

3. Creamsmooth ; stiff enough to p reven t runn ing when cut but free from pas t iness and rub -ber iness .

I II . F lavor 30 A. Crus t rich, blended flavor of well-

baked ingredients 15 B. F i l l ingcharac ter i s t ic of the kind, free

from excessive sweetness or flavor of uncooked s ta rch 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


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Cakes Without Fat (Sponge)

Perfect Score

I. Ex te rna l character is t ics 30 A. Shapesymmetr ica l , level top 10 B. Surface 10

1. Unfros ted: Smooth, uniform light brown.

2. Fros ted: a. Consistency characteristic of

kind, creamy, moist. \'vvc from stickiness, cr;ystals, or crust iness.

i>. Flavorcharacteristic oj kind, delicate, and pleasing in combination with cake.

c. Distr ibution, style, and color suitable to kind of cake and frost ing.


II . In te rna l character is t ics 40 A. Tex ture tender, fea thery , resi l ient

c rumb 20 B. Grainfine, round, evenly dis t r ibuted

cells with thin cell wal ls ; free from tunnels 10

C. Coloruniform, character is t ic of the kind of cake 10

I I I . F lavor 30 A. Delicate, free from excessive flavor of

egg, flavoring, or acid 30 TOTAL 100


Cookies

Perfect Score

I. Ex te rna l character is t ics 30 A. Shaperegular , even 15 B. Crustcolor uniform, charac ter i s t ic of

the kind 15 II . In te rna l character is t ics 40

A. Tex ture 20 1. Thin cookiescrisp, t ender 2. Drop cookiessoft, tender

B. Graineven cells . 10 C. Colorcharacter is t ic of the kind 10

I I I . F lavor 30 A. Blended flavor of well-baked ingredi-

ents , character is t ic of the kind; free from excessive flavor of spices, fla-voring, or molasses or o ther sweet-ening 30

T O T A L 100


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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.).

4-h club baking

Documents

division of baking

division baking

b yeast breads

family likes

work requirements minimum

years work

pies fruit2 bakings

pies o yeast breads