(_b_) Stiff dough--pastry.

3. Methods of mixing flour mixtures:

(1) Stirring.--A roundabout movement which
simply mixes the ingredients.

(2) Beating.--An upright, circular movement,
which incorporates air into the ingredients
while being mixed.

(3) Folding.--A slow, careful beating, which
blends the ingredients without loss of the air
they contain.

(4) Kneading.--A movement of the hands to blend
the ingredients and also to incorporate air.

(5) Cutting.--A hacking movement of a knife to
mix fat through flour.

4. Framework of flour mixtures:

(1) Gluten

(2) Gluten and egg-white.

To show the framework, the gluten baked in the flour lessons should be
used. It should be pointed out as the skeleton of the mixture which
upholds the entire structure and on which the other ingredients depend.
To have light mixtures, this framework must admit of being expanded and
also of being stiffened permanently into the stretched shape. Since
egg-white has both of these necessary qualities, it may be used for a
framework either alone or in combination with gluten.

It should also be observed that a mixture of ingredients light in weight
does not prevent the framework from rising as much as heavy ones do.

The pupils will see that the framework of a mixture must increase in
size in order to make the mixture light, but it must be made very clear
that, while heat stiffens any framework, it will not distend it. Some
other agency is required for this.

5. Lightening agents used in flour mixtures:

(1) Air.--Incorporated by beating, kneading,
and sifting.

(2) Steam.--Incorporated in the form of a
liquid which, when heated, changes to steam.

(3) Carbonic acid gas.--Formed in the mixture
by the chemical union of soda with some acid.
Examples: soda and sour milk; soda, cream of
tartar and water; soda and molasses.

The lightening agents, air and steam, may be taught from the samples of
baked gluten. Experiments will show how to produce the carbonic acid
gas.

Experiments:

1. Put into a thick glass 1/8 tsp. of soda and
1/4 tsp. of cream of tartar. Mix, and note the
result. Stir in 1/8 cup of cold water, and note
the result.

2. In No.