Elements of the theory and practice of cookery : a text-book of household science for use in schools . ter. 191. To grease the griddle. — Use a piece of beef-sueton a fork, or drippings applied with a swab made bytying a strip of clean cloth around the end of a fork orskewer. Leave no spot ungreased, but do not havemore than just enough grease to keep the cakes fromsticking. If they should stick, scrape the griddle cleanbefore greasing it again. A soapstone griddle must neverhe greased, A Study of the Leavening Power of Baking-soda 192. What makes griddle-cake batter light ? Experiments with s
Elements of the theory and practice of cookery : a text-book of household science for use in schools . ter. 191. To grease the griddle. — Use a piece of beef-sueton a fork, or drippings applied with a swab made bytying a strip of clean cloth around the end of a fork orskewer. Leave no spot ungreased, but do not havemore than just enough grease to keep the cakes fromsticking. If they should stick, scrape the griddle cleanbefore greasing it again. A soapstone griddle must neverhe greased, A Study of the Leavening Power of Baking-soda 192. What makes griddle-cake batter light ? Experiments with soda and acids. — A. Put a pinch of soda intoa little sour milk. Put another pinch into vinegar. Observe theresults in both cases. B. Arrange an apparatus like that shown in Fig. 10. Whatchange takes place in the lime-water? What gas is being formed? BREAD 105 193. Baking-soda is one of a class of substances calledcarbonates. When an acid is added to a carbonate inthe presence of water carbon di-oxide is formed, producing effer-vescence. Is this a physical or achemical change ? How do youknow ?. Fig. 10. — Apparatus fortesting for carbon di-oxide. Test-tube (J) containing soda-solution with a little tube connected witht dips into lime-water con-tained in glass {g). 194. Batter made light by carbondioxide produced by union of anacid with a carbonate. — The car-bon dioxide formed in the batterfrom the union of the baking-soda and the acid in the sourmilk expands when heated, mak-ing the griddle cakes light andporous. Moreover, although madewith sour milk, the cakes are notsour ; by an experiment we can find out if the soda hasanything to do with this. 195. Experiments with acids and alkalies. — A. Add a little sal-soda solution to water in which red cabbage has been boiled.^What change in color takes place ? Try adding ammonia, a dropof soapsuds, and baking-powder solution to the cabbage effect do they have ? In general, substances that turn cabb
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