Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-11
HOW TO MIX BATrERs AND DoUGHs
Certain Methods Govern the Prepare
ton of Each Separate Class

| of Dishes.
| Much encouragement, as we'll as waste
OF material are aNoidable II the housewife
has clear understanding of the meaning
of terms applied TO cooking. This is espe-
| A Thin batter or a ':stirT dough- are rsth-
| er vague definitions to the inexperienced
ways be regulated by the quantity OF flour
or liquid given in the recipe, although in
ing proportions the recipe is correct There
are exceptions to all rules, and this must
Se tehen 1lto ~ . WEI ei usinS
locality in which it is used have much to
| do with a seeming inaccuracy in many reci-
pes. The teacher is often blamed, when in
fact the fault lies not in her teaching so
| much as it goes. but in lack of necessary
detail.
In a general way this term is applied to a
mixture of flour. meal and iQuios, usually
| eggs, salt, sugar, melted butter and
sometimes baking powder or yeast But
mixture that will pour easily to one that
Will drop from spoon a few examples of
| of assistance TO the younger housekeepers
at least, and save them many disappointing
failures, as we'll as materials.
Muffin Batters.
Muffin and drop batters are the thickest
and the nearest approach to a dough. The
| original English Mullins are made without
eggs and raised with yeast The batter al
lowed to get very light, is poured into tin
muffin rings which are set on a hot griddle.
These mullins are turned over as soon as
set, and Drowned on one side. The Amer
lean muffin is a batter made richer with ad-
ditiOn of eggs and raised with either yeast
or baking powder and baked in gem pans.
English mullins are always made with white
hour. American mullins comprise all sorts,
wheat, corn, rice and rye.
Fritter Batter.
This must be thick enough to coat over
whatever is dipped in it; and the only means
employed to tighten these batters is the adj
dition of eggs and thorough beating This
batter must be thick enough to cling to ar
ItCle enCaSe0. otherwise
Pancake Batter.
This should be about the consistency of
cream The French pancake batter being
! the thinnest of all, These are rolled as
cake batter is a little thicker, and not rolled.
Pancakes are baked in a small frying pan, as
used in these batters.
GrIddIe Cakes.
This batter must be thin enough to
spread quickly, when poured on hot,
which is turned when set and Drowned on
one side, and allowed to brown on the
other side, but must not be turned again.
This batter is raised with yeast or baking
powder.
This batter is really a griddle cake mix
ture, enriched with melted butter, to make
them crisp, and baked on waffle irons, in
stead OF grlddles.
To Make Batters Light.
While eggs are employed and, with the ex-
ception of French batters. yeast or bak-
ing powder used to tighten the batters,
they require very thorough and vigorous
beating to force i'll as much air as possible,
especially with the thick batters. Do not
use too many eggs, as they will tougher
your cakes. If you wish to enrich them use
melted butter, or cream. Beat eggs sepa-
rately, and fold whites in last. The liquid
used in a batter should be added to the dry
ingredients and stirred In gradually, or the
batter will be lumpy.
DOuRhs.
a dough is a mixture of -four or meal
with liquids and other materials but differs
from batters very materially. a dough
must be stiff enough to knead and mold
in various forms. The softer the dough-
especially when baking powders are en-
ployed, the lighter and moister the breads.
Doughs that are not made with yeast re-
quire greater amount of heat in baking,
in order to force the solid particles apart.
Incorporate air into your dough in every
possible way By sitting the flour well,
beating the batter or sponge thoroughly
and allowing the process of fermentation
or formation of carbon dioXide gas the nee
essary time to do its work eTectually.
KneadinR DOuEhs.
The grain and texture of the dough de-
ponds on the kneading. To give white bread
the fine grain and crisp tenderness of tex
ture il must be thoroughly kneaded. While
all coughs should be mixed soft can
be handled without sticking. those that
are to be rolled and cut into special forms
must be little firmer.