1450 The Cc)Kni:i-l Readiniv-Courses 



Again, a recipe usiiij; one half of a cupful of sweet milk and four tea- 

 spoonfuls of baking powder will require, with one half of a cupful of sour 

 milk in place of the sweet milk, one eighth of a teaspoonful of soda and 

 three and one half teaspoonfuls of baking powder; since in this case, one 

 eighth of a teaspoonful of soda is the equivalent of only one half a tea- 

 spoonful of baking powder. 



Sour cream 



Sour cream may be used in the place of both fat and sour milk, or 

 buttermilk in some recipes. 



Thick sour cream varies from 33^ per cent to 50 per cent, roughly, 

 in the amount of fat it contains ; very thick sour cream unmixed with sour 

 milk contains at least 50 per cent of fat. 



Since one cupful of sour cream woiild be equivalent to one third to 

 one half of a cupful of fat plus two thirds to one half of a cupful of sour 

 milk or buttermilk, it is evident that sour cream should be substituted 

 only when the proportion of fat to liquid called for in the recipe is at 

 least one third of a cupful of fat to one cupful of liquid. In cake formula 

 III (page 1457) is given a good illustration of this substitution. This 

 recipe calls for three fourths of a cupful of fat, three fourths of a cupful 

 of liquid, and three to four teaspoonfuls of baking powder. One and one 

 half of a cupful of very thick cream would be the equivalent of both fat 

 and liquid, and no additional fat would be required. 



Sour cream should be treated as though it were sour milk, however, 

 in adding soda and baking powder. Since one fourth of a teaspoonful 

 of soda neutralizes one cupful of sour milk or buttermilk, it will also 

 neutralize one cupful of sour cream. 



Fruit 



Fruit is added to cake in order to give flavor, to add weight, and to 

 improve the keeping qualities. 



Types of fruit. — Several types of fruit are commonly used in making 

 cake; first, dried fruits and candied fruits, such as currants, raisins, citron, 

 cherries, pineapple; second, fresh raw fruits, such as blueberries and 

 cherries; third, cooked fruit pulp, such as apple sauce and blackberry jam. 



Effect of fruits on batter. — As a general rule it may be said that when 

 fruit is used in inaking cake, the batter will need to be stiffer than for 

 ordinary cake, the stiffness depending on the weight of the pieces of 

 the fruit to be held in place. Thus, a cake dough containing raisins 

 will need to be stiffer than one containing blueberries, and a cake dough 

 containing blueberries will need to be stiffer than one made with apple 

 sauce or jam. 



