Boston school kitchen text-book : lessons in cooking for the use of classes in public and industrial schools / by Mrs. D.A. Lincoln.

  • Lincoln, Mary J. (Mary Johnson), 1844-1921.
Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Boston school kitchen text-book : lessons in cooking for the use of classes in public and industrial schools / by Mrs. D.A. Lincoln. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    POP-OVERS. 1 c. flour. 1 c. milk. 1 ssp. salt. 1 egg. Mix the salt with the flour, add half of the milk slowly, and when a smooth paste is formed, add the remainder and the egg beaten thoroughly. Beat well before filling the pans. Cook in hot, buttered gem- pans, or earthen cups, in a quick oven half an hour, or until the puffs are brown and well popped over. Snow Pancakes. yi c. flour. I c. milk. 1 ssp. salt. I 1 hp. tbsp. snow. Mix the same as Graham gems, and after beating well, fold in the snow (which must be freshly fallen). Cook like large griddle cakes, and when done spread them with sugar or jam and roll them over and over. Questions on Lesson XII. 1. What are batters ? 2. Why should batters be light and porous ? 3. How does air make a batter light ? 4. How are pop-overs made light ? 5. What do we use in the griddle cakes to make them rise ? 6. Why should batters be cooked soon after they are mixed ? 7. What is the proportion of flour and liquid for a batter ? 8. What is the dilference between stirring and beating ? 9. How do you mix a batter ? 10. When do we stir, and when do we beat, a mixture ? 11. Why do we grease a dish in which a batter is to be cooked ? 12. What causes the differences in crusts of anything cooked on a griddle, in the oven, and by steam ? 13. How many kinds of griddle cakes may be made ? 14. How could you vary the pop- overs ?