. BISCUITS we

o ‘4, Rough Biscuits — from insuffi- 3. iieiia poise from.c
cient mixing. aig in dark surface pan (use A/co0
shallow bright finishypan);.

are and rae 16 dougl

2. Dry biscuits caused from
too slow anoven and handling too

; ah ee
oS arse texture caused from insuffi- } gy texture are from
J cient stigting”and: cooking at too low a ’ Fit i
ay temperature eee , wp
y a nice muf light -
~ «3. ‘Tunnels in muffins, peaks in center at correc ature.
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cee: < CAKES 7° hes Hl
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Doin - $s Giidle and une surface may be much baking pewder, using fat too soft, .
_< pa ap by too much too hot an > and ag low a temperature,
_, ©~ .oyért and sometimes "fr cold oven ees
Ss start. : 6. Ce y be caused by using
» * * insufficie under baking, too
2. Cake is dry may caused by too,’ °, muclisuge ch fat or not enough

much fleur, too little shortening, 100. 4 4% a ing
v4 much baking powder or cooking at $00 ar cs
low a perature. iP 4. Uneven browning may be-caused
oe igs es or 7.8 “Strom cooking cakes at too a temp-
> 3. A héavycake means too much . *. » “erature, crowding ‘the s ow at
an ) . “least 2 inches around using
mooth

dark pans,-(use bri i eh t
bottomed pans) /

&

8, Cake has uneven color is caused
from not mixing well. Mix thoroughly,
but do not over mix,

a sae t rownt - for fruit or cus-

22 Sys flour and fat. | * tard pies pie pan or an
| ‘a enamel pan and bake at 400 - 425 de-
* 4 Pastry is tough cailed by using too grees constant temperature.
m — water and over mixing the dough. aaa ee res canett

erusy ~ x
+ Bread is ‘streaked - this\
from under- eading and not kIIe

q ; ark and Taleo - this is Bre
A caused by under-fising, the bread will ae
cal blister “under the crust. ‘Se

$s not gong” this is caused
om using old:

mh, ‘from over+kneadin
i A a * “i
RN fr yeast... :
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