Part 72 (1/2)
1 tablespoonful b.u.t.ter or subst.i.tute 2 tablespoonfuls sugar 1/2 teaspoonful cinnamon Fruit
For the fruit use:
1/2 cupful dried currants, or 1/3 cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples
Roll as jelly roll, then cut into pieces 3/4 inch thick and place (cut side down) on b.u.t.tered tins. Bake in a hot oven (450 degrees F.) 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake.
QUESTIONS
Compare recipes for ”drop” and ”cut” biscuits. How do they differ?
Why should biscuits be ”patted” out rather than rolled out with the rolling pin?
If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?
How can the biscuit cutter and rolling pin be prevented from sticking to the dough?
Why are biscuits sometimes served on a napkin or doily?
Write a recipe for Baking Powder Biscuits, using 3 cupfuls of flour as the basis.
How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?
Why do Apple Dumplings require a longer time for baking than Baking Powder Biscuits?
How should citron be cut for use in cooking?
If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials.
RELATED WORK
LESSON Cx.x.xI
MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT
Practical Method of Diet Calculation.--The 100-Calorie portions can be used in a very practical way for computing the fuel value of one's daily diet. In Lesson CXVI the weights of 100-Calorie portions of flour, b.u.t.ter, sugar, etc., were determined, then these portions were weighed and measured. In much the same way, tables have been prepared containing the weight and measure of 100-Calorie portions. If such a table is read and the quant.i.ty of the various ordinary foods that will produce 100 Calories of heat is kept in mind, the computation of the meal becomes very simple.
If a person knows his energy requirement, he can select such quant.i.ties of food for the day as will conform with the ideal standard. The quant.i.ty of food to be used at each meal is a matter of personal choice. The important point is to have the food of the entire day conform to the standard.
However, in computing the energy value of the foods of each meal, some find it convenient to divide the day's ration. The following is a convenient division: One third for breakfast, one fourth for luncheon, and five twelfths for dinner.
But the division may vary with individual needs. Ascertaining one's energy requirement and deciding upon a certain division for the three meals, one can very easily select such quant.i.ties of foods for each meal as will conform with the ideal standard. If the energy requirement of a girl of fourteen years is 2200 Calories, her breakfast may yield approximately 750 Calories, her luncheon 550 Calories, and her dinner 900 Calories. A luncheon consisting of an omelet made with one egg (50), one medium slice of homemade bread (100), orange marmalade (100), b.u.t.ter for bread (100), large banana (100), and a small gla.s.s of milk (100) would yield sufficient nourishment according to the requirement above.
If it is desired to compute the Calories produced by the protein of a meal, data can be obtained from the table also (see _Calories Derived from Protein_).
The calculation of the protein content of the luncheon above is:
Number of Calories derived from protein of egg 18.2 Number of Calories derived from protein of bread 13.8 Number of Calories derived from protein of marmalade 0.7 Number of Calories derived from protein of b.u.t.ter 0.5 Number of Calories derived from protein of banana 5.3 Number of Calories derived from protein of milk 19.1 ---- Number of Calories derived from protein of entire meal 57.6