lavour, butter to make tender, and steam, air, or
gas to make light.

One scant measure of liquid is used with one measure of flour for thin,
or pour, batter. One measure of liquid is used with two measures of
flour for a thick, or drop, batter. One measure of liquid is used with
three measures of flour for a soft, or bread, dough. One measure of
liquid is used with four measures of flour for a stiff, or pastry,
dough.

Before mixing a batter, the oven or griddle should be at the proper
temperature, with the fire well regulated and in good condition. The
oven should be tested by putting in a piece of white paper or two
tablespoonfuls of flour, which should brown in three minutes. The pans
should be prepared by greasing with lard, salt pork, or beef dripping.
All the materials should be measured and ready before beginning to
combine the ingredients. When the batter has been mixed and beaten until
smooth, it should be baked at once.

PRELIMINARY PLAN

The teacher will be better prepared to give the lesson on batters if she
first makes herself familiar with the kinds of breads that are used in
the homes of the pupils and the methods followed in their preparation.
The simple, general methods of preparing batters should be taught. The
teacher should not attempt the preparation of more than one or two
batters in this lesson.

RECIPES

_Sour-milk Griddle Cakes_

2-1/2 c. flour
1/2 tsp. salt
1-1/4 tsp. soda
1 egg
2 c. sour milk

Mix and sift the flour, salt, and soda; add the sour milk and egg well
beaten. Drop, by spoonfuls, on a greased hot griddle; cook on one side.
When puffed full of bubbles and cooked on the edges, turn, and cook on
the other side. Serve with butter and maple syrup.

_Sweet-milk Griddle Cakes_

3 c. flour
1-1/2 tbsp. baking-powder
1 tsp. salt
1/4 c. sugar
2 c. milk
1 egg
2 tbsp. melted butter

Mix and sift the dry ingredients, beat the egg, add the milk, and pour
on the first mixture. Beat thoroughly and add the butter. Cook the same
as Sour-milk Griddle Cakes.

METHOD OF WORK

Discuss batters briefly. Have all measurements made, the fire regulated,
the pans prepared, and so on. Demonstrate the mixing and cooking of
Griddle Cakes. Serve the cakes daintily after they are cooked.

LESSON XIV: BATTERS AND DOUGHS--Continued

_Muffins--Baking-powder Biscuits_

SUBJECT-MATTER

_Methods of making batters light._--Batters are made light by be