xt7v9s1kjs18 https://exploreuk.uky.edu/dips/xt7v9s1kjs18/data/mets.xml   Kentucky Agricultural Experiment Station. 1943 journals kaes_circulars_003_392 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 392 text Circular (Kentucky Agricultural Experiment Station) n. 392 1943 2014 true xt7v9s1kjs18 section xt7v9s1kjs18 O
Foods Proyect For LI-I—I Clubs
  4-I-I BAKE BOOK
9
V A . .. . —4-v¤  -2 >'v- `   ‘ IQ: jk  V   . I .·..     W \ ~ {
Q __ _,,M,,;;g¤< g;;,/ ~ ¥ #  ~ I _ = ***°’;“  AN W I    
  E I
  r I ~     I I
 ,Z¢?i’+¤<*°§£—   FY J I ` ` `  ~
’   230;} A T ~ . ’ _ I . I
4  Z? »»        ”   *’‘·‘   - {    
I   ‘_,,   V I ,;)   M     I   _
/     a #s*ss  ‘ __ U ‘ ` O    _"  i°Z%;Z3¢», V
~   `—»‘‘» ¢        ___,   __ __   ’;**;;;¥- .     I
      ss;s =  I  A I  »»   T`   ‘  °s_  ’   `» ,   "’ . I
_— . ’* ·     ‘·  `· :`_ '   ` 1 \' · E  ` `
V __ { _ · .     \ H .. ;-4.,,; ` ~ "   .‘ 4 } 1
  _, -· ’ \• · ·       — ~ ,  T °   2 ?
. K       `   `s»~ .   I I   i I
I I   . o, ;  o»f   ‘ I I I I I I   “ I'
, . .     V K ~ ·   T
I      A   ,~·-;— _   = ~ E   *
j   I   ?“ ‘ ·   ·   I 5
.   `~     ?   I `   ¢*=; -     “ II
  ` ·     sv,       ···2·‘‘‘   I
  EEII;   I J  I     ‘* I I
  V 4     ..».   v__`:   V   »“H;v: -_ ;  ; `
 K`; `'', ` / M   Fw q;-. %·= ’ i_ , ··` ’ '
` I
M Circular 392
@  
1
UNIVERSITY OF KENTUCKY
comes: or Aomcuuunz Amo Home acowomcs
‘ AGRICULTURAL zxrsusnon sznvncz
THOMAS P. COOPER, Dean and Director

 FOODS PROJECTS FOR 4-H GIRLS
'1`he following six foods projects are available to 4-H Club
girls: Th
_ Breakfast ll
Supper or Luncheon i) A
Dinner USS
School Lunch \ll(
The 4-H Member Entertains
4-H Bake Book mu
Only one project should be undertaken within any one year of ust
4-H club work. A girl beginning 4-H club foods work should
start with "Breakfast" and the following year take "Supper or
· Luncheon." After having Enished these two units she may
V choose the following three projects in the order desired. "Diu- Str
ner," “Scho0l Lunch," and "The ~1-H Club Member Entertains."
The "4-H Bake Book" should be the last food project taken.
All girls should keep complete records of foods work, includ-
ing the project. requirements and the "extras" done at home. T}
At the completion of a series of food projects the records may
prove of great value in conipetittg for County, state and national
awards.
The work of the #1-H Foods Projects is planned to do at least
live things:
Give knowledge of wholesome foods. their preparation and combi- W
nation (Yi
"l`0 interest girls in sharing the responsibility of preparing foods f0l` fn,
themselves and their families M
Improve health habits _(
Promote a varied, well-balanced diet li
Teach correct table service and table manners W
I<·
fo
_   fu
.·\Hl'»RI·1\’I,·\'I`l()NS ——— —»-— - — ANI) 'l`HI·]lR V —— |iQlil\’.i\l.|·Nl$ (li
'l` ...............s..,.s tablespoon ,,,.....i . .... .. ii [ jh
t ....................... teaspoon _
t` ..................s... tnp ....,. . .,.......... Iti ill
fl] ..........,.......... Ol1\'](`C , .....4......... , . . · 2   _ (ll
lb ..................s.. pound .................... lti oz. __
g ...................... gm .....i.....,,,...... 1 Q rk<·¤‘-
tt find the correct working height of a table. stand straight, hold the
TII;)l;n(':?$(? to the l)()dy and egteml the hand,. hil€2tStll`(‘ ll1(' (ll$UU;(iC
IMUIII lo floor to the palm of the hand, This IS y0llI“ correct lf! ) 6
‘ fl

   4 Extrrusiou Cuzcutan No. 392
Measure ingredients accurately.- Until a person has had long
practice in cooking it is most necessary to measure all ingredients my
accurately. Make all measurements level. Here are some suggestions
to help you measure different kinds of materials accurately. Im
Liquids ........,.,.................... Using a liquid measuring cup, rnake full measurements,
' emptying contents completely.
Fats ................,....,............... Pack well to avoid air space. Allow fat to become just soft
cuough so it will pack. Level off spoon or cup used in in
measuring. so
Flour. ...............................,.. Sift flour in small portions, not more than 2 cups at :1
time. Fill cup with a tablespoon, dipping gently and put
ting flour lightly into the cup. Level top of cup with thc ig
edge of a knife or spatula. IX
Granulated Sugar ......... Measure by the same method used for flour. It is Iltll
necessary to sift unless sugar is lumpy.
i ~` C0nfecti0ner’s Sugar .... Roll, sift, and measure. Put lightly imo cup. *'>
Brown Sugar ...........,....... Roll, and pack solidly iuto cup.
dl
. ttl
Demonstration II. QUICK BREADS .
tt
Popovers, Griddle Cakes, Waffles and Mullins pt
Study
l. Proportions of ingredients for pour and drop batters I
2. Leavening agents V
3. Methods for mixing griddle cakes, waffles, popovers, and muffins 1
4. Time saving arrangements of utensils and supplies a
Things to make "‘
1. Popovers ll
2. Griddle cakes or waffles o
3. Muffins and their variations ](
What the Different Ingredients D0
Flour forms the framework of all baked products. Flours HW
widely used are made from wheat and contain proteins that comlimt
in the presence of moisturc to form gluten, which gives to l)2l[lt‘l*
and doughs a texture and character unlike any other bread nuxtutr- I
General-purpose flours arc used for most breads. while a inorc reluictl I,
and starchy flour is often preferred for cakes. l
Shortening makes a product tender. and adds richness and Haxor.
'l`he use of too much shortening tends to decrease the volume of tht 4
pllidlltl and make it heavy. (jreaming the slrorteuiug incf€ii$€$ hghi- (
HCSS because thc treatiting process provides ;i means of elllfillglmg lm ,
in the mixture.
Sugar adds flavor and helps tnake products brown.

 i
»i-H Bake Book 5
*0**S Liquid (water or milk) causes starch grains to swell and thus helps
****1*5 make the framework of the baked product,
mom Eggs, add ilavor and protein to the frainework and, if they are
beaten, increase its volume and tenderness.
‘lIlCIllS. .
Leavemng Agents
mma A leavening agent is a substance which produces bubbles of gas
$€¢* in in a batter or dou h, thus making it Jorous or li ht. E` s steam
e l S BS » ·
soda and sour milk, and bakin · yowder are all leavenin a ents.
s at 1 g * g g
d pm. Eggs when beaten entangle air, and thus the real leavening agent `
th the is air. Care should be taken not to lose the air when mixing the
_ beaten egg with other ingredients. l
is not · ,
Steam is most effective as a leavening agent in thin batters, such t *
as popovers or cream puffs. i
Soda, when added to sour milk or sour cream, gives oil carbon ' r;
dioxide which acts as leavening for quick breads. Usually   teaspoon t
of soda is used for each cup of sour milk. The amount varies accord- ·
ing to the acidity of the milk. \/Vhen very little soda is used, baking b _
towder or ev ·s ma be needed for further leavening. [
to ¤ .
Baking powder is made up of baking soda, an acid, and starch. y ty
The label on the can will indicate what acid is used in the powder. Q  
There are three general types of baking powder on the niarketi They  
are tartrate, phosphate, and sulphate phosphate. The first two types *
tetlct very quickly when mixed with liquid and liberate much gas in y,
thtf batter or dough before heating, Consequently, different amounts ·  
"* 02tCh type of baking powder are required in any recipe. The fol- it
lowing rule may be used: i,
V
Allow 1% to 2 t lartrale or phosphate powder to I c flour for mixture t  
mod Without egg; `,
him ·\ll0\\‘ l to lyé t sulphate phosphate or alum phosphate to l c iiUl|l` fot *
“ mixtures without eggs.
tatters {yl,   . . . ·  . ·._l N .. ·.
1caten eggs are used, less baking powder is iequntt. o satis-
xieu (I *·*‘*"l} tttle is available for reduction of baking powder when eggs
.> et I . . . . g . W
“m ‘*** l*>t‘ti. More baking powder may be needed in l`(`(`l[)(‘$ tillllttg i<>t
iteaty materials such as whole wheat Ilour.
iatotl
jg [hp Oven Temperatures
][gl1t- ·\ *'**lVL`lli(jlll, classification for oven teniperatttrtts is slow, lll<>l01Sture—neither soggy nor C1‘uIl‘lblY
Iexture and grain—biscuit even and fine grained, tender, flaky:
uid muliins tender, rather coarse
{ 1 Color—natura1. no streaks __ __
t 1C Total .................................................. 100

 l
\ 8 l0X'l`F,NSlON Ctncitisnz No. 392
lNDlVll)ll.*\L G1ll(IKEN Sl*l()l{'l` CAKILS
2 'l` butter   t salt (O]
l green pepper, diced % t pepper -
l e diced celery (optional) 2 c chicken stock or milk ll
3 T` llour 3 c cooked chicken shi
Melt butter in pan. Add green pepper and celery. Cook gently lor
` l0 minutes, stirring occasionally. Add flour, stirring to keep smooth.
Then add chicken stock or milk, stirring constantly. Season, and atltl (P
chicken meat. Let simmer for a few minutes. Serve this chicken mix- CR
ture on biscuits made as follows:
Roll out plain biscuit dough yl inch thick. Cut in unilorm lll
rounds, using large cookie cutter. Place on ungreased baking sheet.
prick with fork and bake in hot oven (4500 F) 8 to l0 minutes. Plate
l biscuit on plate, cover with chicken mixture; then another rouutl
of biscuit and more chicken. Yield, 8 servings.
Making Pastries
Pastry is a still dough made from llour, water, salt, aml shorten- St
ing. The lollowing still doughs are used lor pie crust, tarts, antl
patty shells.
Plain paste, used largely [or pies, has the lat. worked into the T]
llour by the tips of the lingers or by chopping. There is also a hot
water pastry which comes under this heading,
Puff paste is used for top crusts of pies, for tarts, and patty shells.
The lat is worked in by rolling and folding.
PLAIN PASTRY (for two crusts) {U.
ly: c silted llour   e shortening _.
l t salt ~l·5 T cold water Hi
All materials cold wg
Mix the llOu1` and shortening just enough to divide the sl1ol`lClllll! |,(
into small particles and to coat them with llour. Use a kuilc t*1‘ i' in
pastry blender lor this purpose. Add water slowly, using just tlte
right amount. Too much water makes a dough dillicult to liantllr It
and the crust tough. Handle the dough as little and lightly as pos- X]
Sll>l<‘. Divifle the dough in 2 equal parts, Place l portion on llttttttll L
llt>2ll`(l lllltl pzll. llétl. hlake portion tliiniier by rolling l`l`t)lll nn.ll \\l|l1 ·|
r , . . l
I my l""l\'ll %
ilrlrll ‘ 'l"` l>¤‘<‘¤11l‘ is solar-wlu·;u flour, Sofr-wheat dough should l><‘ H¤i¤*»ll1 dough.

   l0 lix’ti=xsiox Cm<:ut.Ak No. 392
· s i   ‘·   —»·        Sc
    ` ¥·      ,‘
-   ·· _ ? I b é JI' ) .   v_   fl' lla
  qi Y Q     _   "‘ — [U]
._   =   2   —``,   Sli
    ` , i _ I po
 ,   gil?  '    i let
`  `J ° A,;<’¢"% A _
.   i   _ V pa
I t   . *   tl
   —£  I =1_¥    ~ t
 s .  ’>`. A "  sz, t W" ' “  t
    . ——'*   =·.  "   * T ·· l -_
v——  it ,. , · . _ *    ;.    ~   J   - · C'
V ° V 'A`v’ ii       J A   .     ’·'‘   ’·»’ = »» `  ‘  » ..,$;i3l il
' I A’’,     ` '     tm
__. ,_ _ _ __A'        
Ready for baking
Salt adds flavor and helps to regulate growth of the yeast.  
Shortening improves the keeping quality, makes for t<·utleitiw· [hl
and iiicreases volume ol` the bread, _ H0
gu
Making Yeast Breads PL
'1`hcrc are two methods for making yeast breads, the straight dvllgll in
method and the sponge method. ln the straight dough method ull Pl.
the ingredients are combined and kneaded, and the dough sel ut it rt:
warm place (80°—85° F) to rise. lm
ln the sponge method, the liquid and yeast are combined and
only enough flour added to make a thick batter. This batter is then
set in a warm place to become bubbly and light, whereupon tht
Sllglll`. Slill, SllUl`lClllIlg, and niore flour are gttltlerl to make ll llllllhll el
that can be kneaded. When this clottgli has risen it is llkilldlcll l‘l" lu
Slfiliglll (lOllgli. The sponge process is used most often Wlill (lll ip
yeast cakes. ta
B1`C2i(l lliftkilig Consists ol six steps; mixing, kneatling. l`1*lll¥‘ll 4 IU
l`t·rmt·nt;ttion. shaping or molding. rising. baking. Pl
\\-i
BRIZAD (Stiaigbt Dough Nlethodi
2 C milk I (nke xegist (eonipl‘C>$€*l* in
l/6 C Sllgllf l { C llll£C\\'ilI`lIl \\`Hl€l` \ J
’l I Sal! I2 tf sifted Hour (aboutt bi
2 T shortening 2 c wztter .

 I
l
l H llust linux ||
Scald milk. Add sugar, salt, shortening, a11d water. Cool to luke-
warm. Add yeast which has been softened in % cup lukewarm water.
.·\dd flour gradually, mixing it in thoroughly. \·Vhen dough is stiff,
turn out on lightly floured board and knead until smooth and satiny,
Shape into smooth ball. Place in greased bowl. Cover and let rise
in warm place until doubled in bulk. \*Vhen light divide into 4 equal
portions. Round up each portion into a small ball. Cover well and
let rest l0 to I5 minutes. Mold into loaves. Place in greased bread
pans. Let rise until doubled in bulk. Bake in moderately hot oven I
(400° to 4250 F) 40 to 45 minutes. Yield, 4 l—pound loaves. ,
BREAD (Sponge Method)
l cake dry yeast 4 c sifted flour (about) l
2 c lukewarm water ·
Crumble yeast into water and let stand 20 to 30 minutes. Add flour ; ·
to form a thick batter, beating until smooth. Cover, and let rise in l
xt warm place ('78° F) overnight, or until very bubbly, and a little l ly
more than doubled in bulk. .
Prepare dough by the following recipe: ( .
{Z c milk 8 c sifted flour (about) r I
4 t salt [4 c sugar i
2 il` shortening _
Nlit down risen sponge. Scald milk; add salt, sugar, and shortening.    
tum" Cool to lukewarm and add to sponge. Add flour gradually, mixing    
thoroughly. \Vhen dough is moderately still, turn out on lightly ~
floured board and knead until smooth and satiny. Place in lightly ' t
greased bowl, cover and let rise in warm place until doubled in bulk. y,
Punch down and let rise again. Divide into 4 portions. round each (  
lvuslt into a ball, cover, and let rest for 10 minutes. Mold into loaves. f  
»tl all Place in greased pans. Let rise until doubled in bulk. Bake in mod- Il
iu it (`l`?llCl)' hot oven (400° to 425" F) 40 to 45 minutes. Yield, 4 I-pound r it
loaves. l ti
l and \\'HOLE-VVHEAT BREAD fl
A 2 c milk l c compressed yeast
mw 2 '|` sugar 2-3 c white flour
H the Y T fat 2-fl r wliolcwvlieat Ilout
lough Wvtldgtll jim` ‘ · `- · ··l (` l L`}
ii Im, I   N li. Illllk in a sauce pan and add sugar, lat, and sagt. loo ·uI1ll
W (hw u'U¥?l1I11. Crumbie yeast and add it [0 the mllk, stlfllflg unul fl?
» yeast is dissolved. Add flour (using M2 whole wheat and M2 white)
l0 m3l<€ HS soft a dough as can be easily handled. Knead lightly; Pill
PP Ul . mm H gT€Z1sed bowl; grease Over the top; cover with at Cléilfl Cl0[}1Z
place in a warm, moist place until doubled in bulk. (A kettle of
“m€" lmllilig Hear the bowl of dough will give enough moisture.)
V When the dough has doubled in bulk, shape into loaves, place V
tit greased baking pans, and allow to rise until doubled in bulk.
l»:tk<· at zi temperature of 375° to 400° F. Allow 50 to 60 minutes to

 h I 12 Exrmsion Cntcutaiz No. 392
1
bake a loaf of average size   x 4% x   During the first 15
minutes of baking, the loaf should be turned often to insure an even (.1,
shape. After the crust has set and begun to brown the temperature
should be gradually lowered about 50 degrees.
.\»\lhole—grain Hours absorb more moisture than white flour, and
` therefore, about yi less Hour is used with the same amount of liquid
than in making white bread, Both soft whole wheat and rye doughs N,.
should be manipulated as soft as possible, and kneaded only until
a smooth texture is obtained.
(lOl
_ l·`lrf
Common Faults in Bread
When The The
l bread is loaf cause is
  faulty in- has- due to-
  Str
Appearance An uneven shape Uneven temperature in the oven; donglt
too stiff; improper molding; failure to
turn loaf during first of baking period: Th
too many loaves in pan.
\’ohnne 'l`oo much weight Not light enough when put in oven; nn—
in proportion to favorable condition of almost any kind
site during making; poor grade of llflllli
IOO much fat; orer—kneading of still llll
wheat dough, in
rli`t‘\llIl'C (ll`:lCl\f`|ll?Zlll
when pin in oxen; wrong teinperatntt:
Streaks in loaf .\ddition of flour when making ont
l1·1;ARANcE .............................................. so
¥Ul`€ Shape—well proportioned, well rounded top ................. 10
Crust—uniform browning (except slightly darker on top) about
uml %; inch deep, crisp, tender, smooth, free from cracks
uid and bulges ........................................ 10
* Volume—light in weight in proportion to size ............... 10
@*5 nsxruizu ............................................................. ::0
lllll Crumb—tender, elastic, free from dryness or doughiness ...,.. 20
Crain—hne cells elongated upward, evenly distributed; cell
walls thin ......................................... 10
(ZOL()R—natural, even, free from streaks ................................ 10 `
l·`l,\\'OR—A blend of well baked ingredients, free from undesirable
Havors ...........................i......................... 30 I
·—— i
Total .................................................. 100 `
Demonstration V. YEAST ROLLS  
·~ Study l 3
(mob l. Different types of dough for rolls—plain, sweet, and ice-box ~ ·
rc `[0 2. Shaping of rolls and glazes for the same   ,
riotl: Things to do p ,
1, Make plain roll dough into different shapes. *
I 2. Make ice—box rolls.
  fl. judge rolls made. · l U I
. Rolls as a rule are sweeter and rieher than yeast breads. Usuall* r
llotu. , l l y
stm the dough is softer and lighter when baked. Rolls should be baked I
lll at hotter oven than bread (#1000 to 4500 1*); when baked too slowly, . I
mu *ll*‘}' tlrv Out,. Rolls mat be rlazed before or tlurinf the baklnl`.  
4 1 fs 5 fo M
Doughs for nlain rolls, sweet rolls, and ice-box rolls are foundation w l
i I . . . . l l
“.hC,, ‘l"**§h$ lhill lllfly be used as a basis lor making any kind of rolls. It l
; not 15 better, however, to use the lain dough when much su ar is added 1,
. _ P o , I
**1 lllt? variation, as in bntterseotch rolls or Swedish Ring. Rolls lllfly * l'
IW', l’** $ll2l]>C(l into clover leaves, parker-house, tlestients, l)0Wl$·  
rllcs, and so (lll,
l I PLAIN ROLLS
'l'¥ ll U <‘ milk ] cake coinprcssetl yeast.
1****** 2 il` sugar 1A c lukewarm water
fl 'l` lat 2 t salt
` 0*** _ To K3 st>l`l»wheat flour
lm"`, \(**l'l llltt milk; a(l(l sugar, salt, and lat;. Allow to cool llfllll lUl_;,I_v ~ ` , M y`
    5%,;   A G. II ’ J
.       ti _>·e‘
’   s`el ’” Ea    B
V   ` UTTi
CRESCENTS: Roll ball of   »»&—» c V   V, V.Vc,   V. ~ , ,
  _ _     .~ (_   s. - V mto rec
dough 1nto crrcular shape  gg   »4·»   l.ll   V V · , thick
. . .   · "    _   al
about 1/L mch th1ck. Cut 1n     ’·ll     ~· ~ M   · -- with
p1e-shaped p1eces. Brush wrth —— V _   I V ·   V   jelly
·.   Q tc .,   ·l`C
melted butter and roll up, be- · ‘ V   "   · pim
g1nn1ng at the w1de end. Curve __ ‘ —$ across
into crescents on greased bak- ;i‘z~_ ·a V     ·
. beet     s =s‘·’   we wlth l
v . M}?. iq ` I U ,V! ~ { ;;_ \ ` _
mg s . A 3 T   .»,:A   ;$,$,st c __ I- s\ mumg
r  ,~_.   V. is     V   1 d¤¤Sh *·
  -··—     se   ~ Ya; BOWKNOTS: R01 k r
  hwg }?       under hand to % meh thlcé IA ;
 " l `     ¤eSS- Cue i¤ Pieces "‘b°“;ts   
-—“¥` A Z »··.  5-e ·   >· re  .'°P@ l` » 4;** '” TAS? ' · ' ' '  " ’»’J?¢"=
.·  gs" ·» IJJZ     0,,;   Inches long. T1e 1n kn et  4; q
`l  *·j  I, .•.i;·."§» " _, "`   ,"rQ. `:;i.g»r ' L ‘ "·U   • ·  W 
    V1 ·r»;s,     c..·   Piaee ¤¤ greased b¤k‘“gsh°   —
 ’     ·   lae- Z
`   . l.c V   V  
K  ff;  { ` asf :  
  eell » `I   l c ;

 . . . _  J   T   y V
l  `._  BW  `v_V lf? 1 ·
   '1  ‘»‘‘·" c V·»·,    
  _.__V   .   ,`.,. E   zlv  ._ g . 3 .
  A   4///   FAN TANS: Roll dough into
VLS. F0  2         very thin rectangular sheet.
Di ea     .   _   Brush with melted butter. Cut
ld ILC _,·. §fefJ*‘ '/,··/   _r.· ·.     ` in str1ps about 1 mch wide.
° ’ ' "¤ · 1 ti ' ’?~ I‘. . .
Ea PH ./     ‘.‘,·., 1 ;. .··.   Pile 6 or 7 strips together. Cut
€` B. B ’`v- é   "` " T   Its . .
E 1  I-  1_·_ tV‘_   »»·-   .   p1€C€S 1% inches long and
  b ,_;;‘·*"Y`iQ*=‘1'BB,ijj·;;YB ·' —   A·’‘ V     place on end in greased muf-
.·     3:** ( "`_     >~
        \\       {in pans.
*  . V   *5   —.%.  `  A *.; C — W
           
      sasra         T 
 ·   W     rddy if ';`/ A AX FQ ,  
A A A if V A A A F         vt1‘  =#»·i>‘i
.,   _ ~·;~ _,.: ·     na;;_—=5·;_  »
.  Z   V'.     FLW;  V
BUTTERFLIES: Roll dough · .  , { ge 1—_    , ~;;ar;§_g?t 1
. _ _  'B    ”      _ VQ '~"#*,fB.5§ ` _
mto rectangular sheet 14 1nch — 1 V _` B.j;V»   V_t»·;       A
A   thick and 6 inches wide. Brush Y   . 1 ~  f:·>— 1       r     ‘
__`-— ivith melted butter. Roll up   · S _ t          
._   1 Jelly-roll fashion. Cut into   ES g   ‘·.· . 1 xt B   .»_. eié  Q 3 y
~ ‘   Pieces 2 inches long. Press _.   ,V‘.   .»____          
\_ . -   , 1.:,;; »·‘— i3,;=;is—%‘