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AND BREAD-MAKIMG
wmmMmummiamBwummtmmmmniw
TX
Mrs S
Rorer
LIBRARY OF CONGRESS,
COPYRIGHT OFFICE.
registration of title of this book as a preliminary to copyright protection
No
Forwarded
Order Division
(Apr.
APR
2_1>_1_903 (Date)
5, ]
901 5,000.)
Class
_J:%1M
..^J?11
Book..
CopightN"_.
COPVRIGHT DEPOSIT.
Copyright 1899 by
TWO COPIES
O^nce of
n:-^^iVc:o.
Library of C0Br|ai
tlifi
APP4-1900
Keglttar of Copyrlgfcf^
BREAD
AND BREAD-MAKING
HOW
TO
MAKE
EASILY
VARIETIES
MANY AND
By MRS
T RORER
New
Salads
Canning and
other
Preserving
and various
works
on
Cookery
>
>
'
'
3 3 ^5
Published
at
Philadelphia by
Leaf
&^
PREFACE
THE
fold
:
object
first,
of
to
this
work
a a
is
two-
give in
concise
set
of
and
easily
managed
form,
day;
secondly,
to
point
out
"the
even
yeast
reasons
why
"
we have
;
failures,
the
flour,
of equal impor-
Every
recipe
in
this
little
book,
many
times by
WHEAT
All
the
grains
to
makinor
belono-
Ghniiifiorce
and
of grasses,
6';7?;;//;/^<r^\
Wheat,
occii-
pyuig the most important place amonor them, has our first attenIn order to understand the tion.
Structure
making,
Gra.in
we must
^u
first
^
examme
the
structure
is
of
which
the
con-
fruit
It
an outside layer of bran, the "epidermis" or "cutiinner layer of cle;" then an bran, which difiers from the " cutisists
of
matter
" epicarp."
the
last
ii
the grain,
cells,
composed of
is
well
rounded
inside of which
that portion
of the
in
centre of
color,
grain
is
light
con-
taining
less
more
glutin.
While
starch
and
ated throughout
glutin
is
bran
layers,
centre.
The
the
"endosperm," holds the "germ" or embryo, the life-spark of the grain which, under suitable conditions, will develop into a living wheat The remaining part of the plant.
;
this
.
country
ot
^
many
varieties
,
'
r r
^ are wheat
i
Whed
need be considered the hard spring and the soft winter wheats. The
:
IVHE AT
first is
and harsummer, while the winter wheat is sown in the fall, remains in the ground all winter, and is harvested about the same time as spring wheat. Jago
in
sown
the spring
late
vested
during the
fol-
lows
Fat
Starch
Cellulose
Winter
Spring
Wheat
1.48
Wheat
1.56
63.71
65.86
2.93
2.24
7.1Q
303
2.57
in alcohol
,
Sugar
Albumin, insoluble
Albumin, soluble
Moisture
,
f^""
-<
I
'^^"^''
10.70
4-^3
12.08
1.60
,,
in alcohol
nitrogenous matter
4 4
14 08
1.74
Mineral matter
The
The Care of
TTr<
.
care of the
^
....
grain
,
previous to
^
, ,
miUmg
xr If
has
the
.i-
Wheat Grain
wheat
is
exposed to moisture or
to
allowed
are
sprout,
the
starch
more or
Flour
less
changed
into
dextrin.
made from
such
wheat
bread,
becomes damp and rather threadlike when a mass is pulled from the
lo
centre of the
These breads
diseases care and
common
of bread, even
when great
cleanhness
is
observed.
pro-
cess of milHng
we
get a
of of
greater
proportion
quantity
from a given
containing the
while
mineral
it
Thus
will
be seen that
We are
enabled to make a stronger from spring than from winter wheat, one capable of taking up much more moisture, consequently making a greater volume of bread
It
seems,
was cheap and was difficult to and sticky, and the glutin
had little or no power of holdingwater even pounding or kneading would not render it elastic. Bread made from the old spring wheat flour spread out down one's hands like soft rye. To give shape to the loaf deep pans were used. We observe in these days, however, directly the opposite spring- wheat yields most quickly to kneading and working, and may be made into loaves which easily retain their shape even without a support in fact, such loaves are frequently baked without pans on the floor of an ordinary baker's oven. This modern method of milling also removes the germ, which still further decreases the mineral and fattv matter in the flour.
;
Analysis of
Pure Sample of
Germ
given by
In
I'jo
Church
Parts
12.5
Water
Albuminoids,
diastase
35.7
31.2
13.
Fat or
oil
Cellulose
18
5.7
Mineral matter
12
More than
half
this
mineral
Oil
and phosphoric acid are two very necessary dietetic constituents, and as the wheat itself contains less fat
than
diet,
is
discarding the
germ
is
to be
regretted, especially
among people
or various
the place of
bread,
in
syrups or sweets
The
The
sometimes the
better,
who
are
be anaemic, or those who wish to add to their fat. The butter thus spread on bread, which necessarily must be masticated, is much more diorestible and more quickly assimilated than would be the same quantity of cream taken on soft foods or alone. To sum it all up, if we wish to make a very white flour, we must do so at the expense of several of the most important constituents of the wheat.
IVHE AT
13
Whole Wheat
14.0
14.9
1.6
Water
Proteids
r2 o
9.3
Fat
08
etc.,)
....
76.5
0.7
0.9
66.2
i
Mineral matter
1.7
The albuminoids,
proteids and
consist of albumin,
also
called
nitrogenous foods,
glutin,
casein
and
diastase.
power of
a suofar.
and assisting
the fluids.
tions,
in
the
formation of
certain
Under
condialso
however,
they
may
contribute
duce heat.
The
starches,
14
genoLis
and
force, widiout,
however, enter-
builders.
All
the
carbo-hydrates
selecting
flour
you
rich in albuis
quality.
To
test,
make
dough from a half cup of flour and sufficient water to moisten knead and work well form into
ball
of
biscuit
then quickly
twist
or
will
break it into halves. If strong, it break with a crack and this is good flour. If soft, poor flour,
;
it
will
and
impossible to
If it is break without a sound. make a ball to test the flour, take a portion in the hand and press it firmly if, when you
;
IVHFAT
15
it
is
good bread,
to the color
Look next
Color
a rich
creamy,
yellow
for
flour should
be used
bread, rolls
and
biscuits of all
for
kinds,
a lighter
tint
tint
pastry.
Avoid
Genuine pastry
^^ vf/ Floar
^,
,
flour
is
nne and starchy, easily retaining the form of the hand upon This may be purchased pressure. at the ordinary grocery stores under
the
name
of
**
pastry flour."
;
It is
rarely
ever in bulk.
where
tainable,
a soft winter wheat flour may be used in its place; but never a bread flour. In making fine pastry, cakes and such light mixtures as cream puffs, pop overs or German
puffs, the best results
are obtained
flour.
lO
Whole Wheat
Wheat Flour
is
made,
which
also,
mixed with a certain amount of middling or farina and sold as breakfast food. Whole wheat flour is of a dark brown color, rather coarse, and should be free from
latter is
bran
in
is peeled off, and the remaining portion of the grain ground into flour. This flour contains all the albuminoids and the nutritive mineral matter. While the bran which is peeled off may
coat of bran
its
or
which consequently it
is
is
indigestible
unfit
for
food,
and should not be taken by persons who have a weak digestion, or whose intestines are easily irritated. Bread made from whole wheat flour might be called a perfect diet for the adult and is far better for children
;
IVHE AT
17
than
white
it Is
bread.
To
nursing
it
mothers,
plies the
a necessity, as
sup-
con-
elements
and
teeth structure.
this flour
who
etts,
teeth are
said,
decaying
this
and,
will
as
we have
bread
the
supply phosphates
better than any
to
milk far
Most
Graham
rlour
Graham
j^^
.
Flour
is
,
g^j^
^^^ markets
,.
composed oir a little white flour and a goodly quantity of bran mixed with a certain proportion of "shorts," ''middlings,"
or fine farina, whichever you choose
to call
them, as they
thing.
all
mean one
These bran and so
all
mate-
rials
Consequently
tity to
^,
this in
bread
is
not to
be recommended
any
class of people.
^ different
cMmOUnts of
In purchasinor different
rlours HI
J
^
^
fine
require
to
of
another
of flour
sort, lightly
blended winter
three quarts
and
in
good
condition,
two quarts only will be required. For the above reasons, a professional baker,
for bread,
in
giving a recipe
make
;
dough as required
no
cer-
can be stated,
climates, a
as in
rather
produced,
;
which makes a sticky flour and of such it will require a greater quan-
IVHE AT
tity
19
to
make
consistency.
flour
makes a
keep for many days without becoming clammy or moldy. Any housewife can, by very little practice, learn to determine quickly the quality of flour, so that she need not be at a loss to select that which
that will
will
of a uniform
quality.
The
Liquids
liquids
used
half
in
bread making
water,
milk,
may be
milk
It is
and
half
water,
or
whey.
to
use potatoes or
it is
potato water
jectionable,
in fact,
rather ob-
and frequently unwholesome. If milk is used, it must be scalded, not boiled, and allowed to
cool
to
pref-
20
acts
as
guard
as
it
keeper,
holding,
were, the acdon of the Bread sponged over night is not so liable to " sour" if salt is added salt is entirely unnecessary, however, if the bread is to be made quickly in the morning. Sugar will increase the
yeast.
;
Sugar
rapidity
tion,
of
fermentaspoils
but
the
Albumin,
Albumin
in the
^.gg,
form of
it
white of
as
is
usually added in
making
much lonorer time must therefore be allowed for the raisinor of biscuits, cinnamon bun, and articles of this kind, than for ordinary bread
a
or biscuits.
YEAST
21
YEAST
In this country
ent the
which are sold in almost every city and town. They are as a rule well made and easily used. Being compressed,
they contain
much more
conse-
yeast
in a
nary
home-made
in
quently,
make bread
of the time.
Yeast
is
;
a plant beit
grows by
budding
growth,
rials
during
the
process of
or substances easily converted or broken down into sugar, it produces " fermentation." The flour may be called the soil in which the plant feeds and grows and if it is allowed to remain too long at one temperature and in one condition,
;
it
becomes
is
by
its
own
excretions.
We
22
then
take
dough when it is at its height, when it has doubled its bulk and is very Hght. The dough must
not stand until
the
ness,
slightest
it
stage.
falls if it has even semblance of weakhas passed beyond its best If at any time when the
it
;
dough
is
just at
its
height,
the
it
may be
added,
the
;
dough
then
thoroughly
stand thirty
beaten
to
it
may
minutes longer without injury. It is always better to make the sponge or dough in the morning, as the kitchen is more uniform in temperature, and the housewife
forty
can more readily watch it. The sun certainly must have some good influence over the bread so, from
;
should
always
make
the
The
is
a very elemen-
tary structure,
YEAST
plest
23
known
plants.
It
is
quite
whether or not these simple forms are animal or vegetable, as they almost wander
difficult
to decide
over
the
of
border
lines
of
both.
is,
One
the great
differences
compounds.
their
and
from
in
no
their
unless
these
them
pounds.
Animals,
in turn,
must subsist
either
on these vegetable substances, breaking them down, or on the bodies of other animals which have been built up from the vegetable Yeast, then, being able to world. derive its nutriment from inorganic bodies, is placed at once in the
24
vegetable kinodom
plex
and
is,
like all
up comones.
Now,
sents directly the opposite for, during the entire process of fermentation, the
rises.
For
warm
a place, or
it
will
"sour"
is
quickly.
The name
charine solutions,
resting
stage.
I
To
give
kindergarten simile,
might comyeast
fresh to be
German
must be used
and hung
yard
in the fall
in
the cellar
They remain in a
YEAST
of again growing
suitable
is
25
soil.
it
quiet, as
capable
is
of growing the
moment
mixed
all
Like
plants, it is killed by extreme heat, and its growth is retarded by extreme cold. It grows best and quickest at temperatures between 75 and 85 (Fahr.). Bread is sweet and good when the temperature is even from beginning to end. Yeast has no effect upon pure glutin flour. I doubt, however, if a pure glutin flour could be used if it were made. There must be a slight percentage of starch. I have found by repeated
experiments
ing
the
all
that,
if
the
dough
is
yeast
incapable of
;
producing fermentation
of course,
26
^^SALT RISING^'
OR EMPTYINGS
nary yeast.
of
this
The
true
conditions
fermentation
actly
known.
Judging
Then,
one writer that the yeast plants found in this dough do not reproduce by budding. Whether or not this bread is wholesome, is an open
question.
We know
this,
that in a
this
perfectly clean
room (and by
we
all
mean a room
surgically clean,
one
from
Carry the basin from this room to one where the floor is covered with carpet, especially if the
**
27
mediately you
have a pitcher full of foaming "emptyings." We fully realize that many persons have eaten bread made after this method
will
for years,
and
is, then, good what would they have been if, instead, they had always used good bread ? The effect of heat upon
health.
The question
made
;
with yeast.
to
The
crust
always
light, soft
moist
seeming
This sponge,
made from
air,
and un-
wholesome yeasts
used in bread making, are the frequent causes of indigestion. This bread then should be used but sparingly, if at all.
28
BREAD
After the selection of the
the yeast
flour,
and the
loaf.
Hqiiid, there
re-
mains
__
still
the manipulation, to
make
a perfect
Mtxinq or
nea
First
comes the
.
mixinor,
i-
mg
spongmg or kneaamg
^^^^
oi
bread.
Each
litde
must be surrounded by a volume of water to hydrate the starch, to dissolve the sugar and albumin, and to moisten the glutin, which causes them to adhere and form a dough. We cannot use water alone in sufficient quantity to effect this it must be supplemented by kneading, which is really the most important part of bread making. In most households, the hands are used for this purpose but, where large quantities of bread are to be made, a bread kneader or dough machine Is an absolute necessity. These can be purchased in all sizes, from one making six loaves to one with capacity for one hundred. When the doueh becomes elastic
grain of flour
;
BREAD
29
and loses its stickiness, it has been kneaded sufficiently long and is
ready for
its
first
standing.
The
on the thoroughness of
ing
;
this
knead-
it
bread, and
Bread that is simply stirred and poured into a pan, even when light,
is
poured in while the ordinary well kneaded bread is capable of expanding from two to three times
its
when
original bulk.
.
__
^
^
Stir
in sufficient
,
fiour
1
i
Mechanics of
Kneading
then
Draw
the
doueh
the
farthest
mass
half around.
Draw
it
again
from the
;
opposite side
and press
down
and repeat
this,
with
a sort
of
30
rockiiii^
doiieH
been thoroughly and evenly kneaded. This will take at least fifteen minutes. At first, you must add flour, just a little at a time
has
;
its
knead
it
on a dry board.
pres-
When
tinued.
it
ceases to stick on
sure, the
Molding
its
first
standing,
turn
out carefully onto the board cut off sufficient to make one loaf. Roll it out under the hand until smooth and well shaped for the pan in which it is to be baked, and into which place it at once.
;
Stand
its
it
back
in
the
it
same warm
has doubled
with a light
of the bread
covering
it
cloth.
The baking
taking,
is
thoroughly killed
otherwise,
it
is
BREAD
31
Yeast is destroyed at the temperature of 2i2Fahr. While the heat of the oven may be 300Fahr., it must be remembered that bread contains a laree amount of water, and water at sea level bolls at 2i2Fahr. If the oven is too hot and the loaves large, the crust surrounding win prevent the heat from
in
the stomach.
loaf.
finds
upon
plunging the thermometer into a hot loaf that it will not register over 1 80 to 200Fahr; consequently the yeast
germs may not be killed such bread is very unwholesome. Dry yeast, of
;
course,
is
able to stand a
much higher
suffused
temperature than
bread
than
it
yeast
much more
in
easily
killed
would be
The outside of the loaf, or crust, is much more easily digested than the
inner portion
or crumb.
During
32
the process
which
is
the
first
cookine or rupturing of the "cells." For this reason we give toast, pulled bread or zwieback to invalids.
tion of starches after the
These may be called pardy digested breads. There are several ways of testing the oven without a thermometer.
The
old-fashioned
to
baker's
method was
floor of
throw
;
flour
the oven
if it
on the browned
suffi-
out taking
fire,
the oven
was
ciently heated.
The
ordinary cook
or you
may
may
or with an indicator,
registers
8.
when
in
the
hand
in
Bread
the
baked
once
thirty minutes,
;
at
while
when baked
square
DREAD
loaves,
it
3Z
main there at least ten minutes before it browns. When the oven is too hot, a large loaf will become crusted, and the crust will form a
non-conductor which will prevent the heat from penetrating; hence a
loaf
When
done,
it
should
immediately be
pans and tipped up, so that the air may circulate freely around each loaf. Do not cover the bread, even
with a light cloth, as
in this
way
the
moisture
is
held,
destroying
the
keeps best when gradually cooled and then placed in a clean, light, Do not ''air'' your cool closet. bread boxes after they have been dry and scrubbed and scalded
;
close them.
ries
34
DISEASES OF BREAD
In our grandmother's day,
floors
when
w^ere
not
papered,
by
far
more
day.
ders
particular about
food.
The abnormal
in
which exist
the
flour, in
the
bread-pans, on
Mildew produced by fungus growth is one of the common diseases of bread, when wrapped in ordinary
linen or cotton cloths.
The
cloth
little
doubt that such bread is unwholesome and should not be eaten. There are many diseases that are due to fungoid growths directly on
DISEASES OF DREAD
35
the
bread, such as
the
common
molds. These
lack
may be produced by
they grow quickly
of care
on bread that has not been thoroughly baked, or that has been put
box before it was thoroughly on bread that has been allowed to cool in a room where sweeping has been done during the cooling, or where people have passed in and out from barnyards or stables it may also be produced by resting the bread to cool on a table that has not been thoroughly cleansed or dusted. Moldy bread, even if toasted or cooked, will produce disarrangements of the stomach, and consequently should not be used. There is another class of breads which we call musty they are
into a
cooled
will, if
eaten,
produce undesirable
stomach.
effects in the
For this reason I have told you to keep your bread or your zwieback
'
3^
in
fact,
bread
in
the cellar.
mold
in
in
will
keep
in
to eight days.
Whole wheat
especially,
if
summer
pre-
good condition
The
will
;
develop a sort
it is said by one writer that this condition comes from a micro-oro^anism which has the power of producing a butyric acid it is brought about without doubt by lack of care, both as to yeast and bread or as to flour. The germ usually exists in the yeast and I am almost prepared to think that
;
;
of stringy condition
home-made
tion, is
yeast,
in
this
genera-
less
made by an
will
Changing
stop
these
yeast
frequently
DISHASES OF BREAD
37
Scrupulous cleanliness alone will remove all danger. For instance, a bread cloth is used to cover over the bread this week. It seems perStringy
conditions.
fectly clean, is folded
next
week.
In
the
meantime
it
micro-orean-
The bread
is
eerms
turned
should
be
thoroughly
come
in
more
direct
contact with
extreme heat. There is still another disease which is to-day quite puzzling to
the housewife.
This forms
;
in
the
comes brownish,
sticky, stringy
and
38
produced by bacteria, which flourish most rapidly in an alkaline medium. This bread should not be used as
food, as
it
irritates
the intestines
diarrhoea.
may be brought on by
having any one
the
.
eating bread
these diseases.
of
After
bread
it,
'
has
^
.
^ "Bread
,
cooled put
clean tin
without
unbleached muslin bao^s o and hung in a dry closet. These bags must be w^ashed and scalded after each usinor. Bread is much better if it is allowed to dry out and then
into clean
re-moistened, as
time.
it
were, at serving
The long French loaf may become perfectly hard, but if put
in
Do
not
in
keep bread
in
stone or
wood
damp
cellar.
RECIPES
39
RECIPES
Home Made
Yeast
Grate four grood sized potatoes into one quart of boiling water.
Boil five minutes, stirring constantly.
add a half cup of sugar, two tablespoonfuls of salt and a half cup of yeast or one compressed yeast cake dissolved in a half cup of
cool,
When
cool water.
jar,
place
it
Fahr.,
and
it
down
the
mixture
until
each time
the
comes
to the top
stops.
fermentation
Bottle,
in a cold place.
milk
(i8o
it
add
is
one
luke-
pint of water.
this
When
mixture
of compressed yeast
in
dissolved
cool
four tablespoonfuls of
water, a level
teaspoonful of
40
and suiTicient whole wheat flour (about one quart) to make a stiff batter. Beat continuously for five minutes cover and stand in a warm
salt,
;
place
in
winter, three
hours,
in
French Pan
be
sufficient.
sufficient
Turn this out on the baking board knead continuously until you have
a
soft, elastic loaf.
pans
cover,
and stand
warm
and feels very light when you pick it up in the hand. Brush the top with water, and bake in a moderately quick oven Turn three-quarters of an hour.
has doubled
bulk,
and allow
If
RECIPES
half cupful,
41
White Bread
Scald a pint of milk as before add
;
one pint of water, a level teaspoonful of salt, and one compressed yeast
cake dissolved
flour.
;
Beat
for five
minutes
then
Knead thoroughly until it is soft and elastic. The grain will be finer and the dough whiter if you pound it for at least five minutes
;
your hand and throw it on the board. Put it into a bowl or pan cover it and stand
or you
lift it
may
in
It
in
warm
place,
75
Fahr., for
and put each Into a greased pan. Cover and stand aside for one hour
42
modoven three-quarters of an hour if in along French pan, in a quick oven thirty minutes.
if in
erately quick
;
Bread Sticks
Bread
from
sticks
may be made
either
the
nineteenth
century
or
Roll a portion
of the do u oil
out
the size of
the length of
a lead pencil.
Cut
it
one in its own compartment. Let them stand thirty minutes brush with water, and bake in a quick oven fifteen minutes.
;
Old Maids
When
light
is
and ready
round
thick.
quite large
into
bits
biscuits
Flour
your
bread
RECIPES
cloth
let
43
cover,
and
them
until
very
light,
They may slowly on the griddle. be turned two or three times while
baking.
Another way of baking old maids is to make them into smaller biscuits, and place them to rest in large crumpet or muffin rings. They may then be baked in the rings. When eating, pull them apart do not cut them.
;
Graham Bread
To make one
bread,
loaf
of
araham
white
insuf-
take
one
pint
of
stir
sponge;
ficien
t
Hour to
crraham make a
is diffi-
batter that
to
knead
let
add a
stand
it
44
When
boIHna-, stir
cook
just as
you would mush. Take it fire, and add one pint of scalded milk add a level teaspoonful of salt. When it is lukewarm, add one small comfrom the
;
in
four
of
tablespoonfuls
;
add a
pint
;
of
white
beat thoroughly
cover,
and
stand in a
warm
Now
add
sufficient
white
bread
flour to make a dough. Take it out on the board, and knead it thoroughly and carefully until it loses its stickiness, and becomes elastic. Make it at once into two loaves place each in a greased square bread pan cover and stand in a warm place one and a half hours, or until very light. Brush with water, and bake in a moderately
;
;
RECIPES
45
quick
hour.
oven three-quarters of an
Oat Meal Bread
meal.
three
good
sized
;
white
drain,
dry
This should
measure a half pint. Scald one add to it two tablespoonfuls of butter, and pour gradually into the potato. If you now can press this through a fine sieve, so
pint of milk
;
much
the
well
Add
when
mixture
beaten
is
Now
add
;
make
a batter
46
board and work carefully until it is and elastic. Put into a bowl
;
cover and
until
it
stand
in
a
its
warm
Then
each
place
has doubled
halves
;
bulk, about
three
it
and a
half hours.
;
divide
half
;
into
mold
and when lieht ao^ain (in one hour) bake in a moderabout ate oven for three-quarters of an
hour.
Rye Bread
Scald a half pint of milk
Fahr.) and
(i
80
;
add a
cake
dissolved in
and then
rye flour to
;
make
batter.
cover Beat thoroughly and stand aside for three hours. Then add sufficient rye flour to make a doucrh stiff enough to knead.
Knead thoroughly
you can,
for five
pound
it,
if
minutes.
Shape
RECIPES
it
47
put into once into loaves greased pans. Stand aside for one hour, or an hour and a half, until very light brush with water and bake in a moderately quick oven
at
; ;
for
same
Scald one
with
pint of
Indian meal
water.
Add
quart of
of
salt,
;
warm
water, a saltspoon
yeast
of
warm
Now
have
off
stir in
rye
meal
until
well,
you
a a
dough.
about
Place
Knead
a pint
;
the board.
roll
Break
it
bit,
on a cloth cover for one hour and bake in a moderately quick oveMi
(300 Fahr.) for forty minutes.
48
SMALL BREADS
Vienna Rolls
Scald one pint of
Fahr.)
;
milk
(i8o^
take it from the fire, and ounces (two rounding tabletwo add
spoonfuls) of butter.
When
luke-
/
salt
spoonfuls of
cool
water,
tea-
half
spoonful
of
soft
iently knead.
utes.
Knead
finer if
time.
bowl,
and when
bulk (about three and a half hours) turn it carefully on the board. Pinch
off
little
piece
;
make
it
into a
round biscuit stand it in a greased pan, and so continue until the pan is filled. Allow plenty of room for
swelling so the rolls
may
not touch
SMALL BREADS
49
Cover and stand aside each other. one and a half hours. They should now be very light. With a sharp
knife, cut
top
both ways
white of ecre and water beaten together run into a quick oven, and
;
bake twenty minutes. If you wish them highly glazed, when they are done, brush them again with water and white of ^gg, and run them back for a few minutes into the
oven.
Pocket Book Rolls
Rub
two
tablespoonfuls
(two
flour.
Make
warm
Have
and luke-
add
to
it
cake dissolved
of cool water
ful
;
in four tablespoonfuls
of salt
it
pour
the flour.
flour all
Do
bowl
;
toss a
little
of
the
and stand
50
then
stir In
the flour
kne"ad and
work the
dough for fifteen minutes until it becomes soft and elastic. Then pound with a potato masher for
five
minutes
roll
out
;
in
a sheet
of
a knife press
centre
of
down
the
each
little
making a depression.
side
lightly with
butter
fold the
;
pocket book fashion them in a greased pan far enough apart not to touch. Cover stand in a warm place for one hour, or until very light. Brush the tops with milk, and bake in a quick oven fifteen minother over,
place
;
utes.
them
with
boiling
water
five
minutes.
water,
water
boil
until the
potatoes are
SMALL BREADS
soft
and mealy.
water.
Mash
the
potatoes
and
add
milk
the
to
;
them one
in
pint of scalded
Now
water
and,
which
they
add were
boiled.
salt,
Add
one
a level teaspoonful of
the mixture is lukecake of compressed
when
warm,
fuls of
water
bread flour beat thoroughly cover and stand in a warm place for two hours. Now
half
of
good
;
back into a bowl and, when it has doubled its bulk (one and a half to two hours), pinch off by tablespoonfuls make Put into a into tiny little rolls. cover, greased French roll pan and when very light, run into a quick oven for fifteen minutes. The dough must be as soft as possible
ness.
Put
this
52
stir
in
sufficient
flour to
make
a
;
crood
batter
beat
thoroughly
in
cover
a warm place until very light (about two hours) now add another half pint of milk that has been scalded and
and
stand
lukewarm and a teaspoonful of salt. Rub two tablespoonfuls of butter into a pint of flour, and stir this in then go on adding flour until you have a dough stiff enough to knead. Knead and pound for at
is
;
Put it back
in-
to the
bowl cover, and when it has doubled its bulk (about two and a
;
it
out care-
long narrow
strips.
Have
as thick as your two and four inches long. Place them in a pan so that they will not touch each other. Cover the pan, and when they are very light, bake
each
roll
fingers
SMALL BREADS
53
them
in
minutes.
the
rolls.
add three
;
of
butter
when
lukewarm, add one cake of compressed yeast dissolved in four add a tablespoonfuls of water Now add half teaspoonful of salt.
;
sufficient flour to
will
make a
batter that
drop from a spoon (about two and a half cups). Beat thoroughly, cover and stand aside for two
hours.
Heat the griddle slightly grease crumpet rings, and place them on top. Put two tablespoon;
fuls
of batter in
each ring
bake
and
all
sufficiently
baked remove the rings push the crumpets on one side of the griddle so that you may again fill the other side. Bake slowly for ten minutes and they are ready to serve. Pull apart do not cut.
;
;
54
/^Ri:.-^n
./w*
AV\V-.//^
.\r-//v7.vc;
English Muffins
same
recipe.
The
rin^s
used
filled at
and are
but
bakiiiL;',
a bakin^' pan,
and
cooked
in the
oven.
German Horns
Scald one pint
oi
milk
add
to
it
three tablespoonfuls
of butter,
tablespoonful ofsuoarand
milk
is
Now
over a
pint) to
make a
loses
its
adding
llour, of course, as you need. This douoh must be fine grained and light, and will require at least fifteen
minutes continuous kneading". Put cover, and it back into the bowl
;
stand
in
warm
place
for
three
SM/1LL HRI-ADS
55
hours.
lii^litly
imU) a b(jard
lialf
roll it
;
out
it
in
a sheet a
inch thick
cut
;
into crescent
place
each
cov^jr
and stand
minutes.
be very
oven.
light.
Run them
into a quick
Have
three
r(,^ady
dozen
the
blanched
almonds.
in
When
rolls
have been
the
oven ten minutes, take them out brush each one quickly with tlie ^gg mixture, and dust them thickly with the chopped almonds. The almonds must be sprinkled o\er the moment
the roll
the roll
and then the almonds wnW not stick. Now put them back into the oven for ^WQ minutes, and the rolls will be golden brown. These ar(i the
nicest of
all
rolls to
serve without
56
Nuns' Puffs
Scald a half pint of milk
;
add one
;
lukewarm water.
Now
stir
in
that can be
spoonfuls of
drop into
greased
in a
in
gem pans cover and st ind warm place for one hour. Bake
oven thirty minutes. be very light before
a quick
They must
Unleavened bread
without
ordinary
to
Is
;
bread made
in
fermentation
is
other
words, no means
aerate
the
kneading
and
beating
dous^h.
Mix
the
SMALL BREADS
flour with sufficient
57
water to make
stiff;
a dough that
consistency. In
ally in the
is
rather
it
then
knead or work
to
the proper
especi-
many places,
South where Maryland biscuits are used once or twice a day, a machine called a "brake," composed of two rolls, is used for
this
purpose.
It
flattens the
;
dough
folded
then
it
is
over, rolled
again. This
biscuits,
into
and baked in a moderate oven, and you would then have Maryland biscuits or it may be
;
or water
crackers
or,
if
worked with a
sort of spiked
makneading
made
into round,
The southern
58
lowine
Egg Crackers
Sift
one quart of
flour.
Beat the
about three-quarters of a pint of knead and beat thick sweet cream Roll out into a very until smooth. thin sheet cut into round crackers prick, and bake in a quick oven.
; ; ;
Serve warm.
Salt Rising Bread
Stir two tablespoonfuls of corn meal into a half pint of water that has been scalded and slightly cooled (to about 130 Fahr.); add half a teaspoonful of salt mix thoroughly. This should be made in a pitcher.
;
SMALL BREADS
59
a bowl, surround
at the
it
with
temperature of 160 Fahr. Keep this in a warm place either over night or for five
or six hours.
in
warm water
will
Then
it
aside until
make a
the spoon.
Beat thoroughly
minutes then cover, and stand in a pan of warm water about two hours then add sufficient flour
;
for three
dough knead thoroughand continuously until smooth and elastic. Divide into four loaves mold, and place each in a square greased pan cover again with a
to
make
ly,
towel
stand
in
a very
warm
place,
bake in an oven at 300 Fahr., for one hour. This must be kept very much warmer than yeast bread.
light,
and when
6o
Zwieback may
slightly
be
made from
been
sweetened.
in small
The bread
loaves,
must be made
old,
thoroughly baked.
cut
;
When
It
into slices
a half inch
thick
place
baking pans that have been lined with soft brown paper put them into a mild oven until thoroughly dry then increase the heat until
; ;
To keep
them,
put into
in
and hang
Toast
Dry
toast
may be made
in pre-
cisely the
same way
as zwieback,
Do
not
it
is
;
it
6i
Water Toast
Slightly
dry the
it
bread
in
the
oven
in
then toast
;
quickly over a
clear lire
dip
boiling water
;
dish on a heated
plate
and send
Milk Toast
This
bread, or
the
same as
water
toast, cov-
it, however, with milk that been heated (not to boiling point) and very slightly salted.
ering
has
Cream Toast
dry them,
and
then
quickly brown.
heated dish.
Have ready
two
slices
from a square
a
;
62
add a teaspoonful of corn starch moistened in a little cold milk add this to the hot milk, and cook until smooth take this from the fire allow it to cool a little add a tablespoonful of butter, and pour quickly
;
;
; ;
Serve at once.
Pulled Bread
Whittle the outside crust from a long loaf of well baked bread then with two forks pull the bread apart
;
'^
_
,^"
down
the cen-
^
.^
Divide
halves
these
again
into quarters
Place these ragged strips in a baking pan that has been lined widi
brown paper
Then
a golden brown.
63
in sufficient
;
knead
this
a sharp knife, cut it across and almost through, both ways. Drop this, with the cut side up, into a good
little
biscuit
into
loaf; with
sized pitcher of
biscuit will
warm
water.
The
tom
but,
grow,
making the dough lighter, and it will come to the surface, at which
ready to use. This will take thirty minutes. Put one pound of pastry flour into a bowl make a
it
time
is
milk, five
64
Now, with your two lingers and thumb, work the whole until perfectly
smooth, taking
This
;
in
gradually
soft,
the flour.
delicate
will
make a
it
dough
manipulate
;
thor-
oughly in the bowl it should not be sufficiently dry to knead on a board. Cover it, and stand in a warm place over night. Turn it out onto the board next morninor cut off about two tablespoonfuls and roll this out under your hand into a long roll about as thick as your finger and a half yard
long.
Make
;
it
little
thinner in
the centre
gether,
until
fold
roll
and
it is
pan where they will not cover and stand touch each other
in a
;
them
a
in
warm
light.
Bake in a quick oven fifteen minutes. The dough may be made into rolls the same as bread sticks, and baked in bread stick pans or it may be
;
65
made
the centre
and put
into
pan.
When
is
made
stand this
over
the
fire
becomes moist and sufficiently liquid to pour. These cakes are exceedingly good dipped in
it
chocolate icing.
while
butter,
two
tablespoonfuls of sugar.
When luke-
warm, add half of a compressed yeast cake dissolved in two tablespoonfuls of warm water, and three eggs well beaten without separating. Now add sufficient flour (about two cups) to make a good dough the dough must be elastic but soft. Knead and manipulate it, either with your hand or a spoon, keeping
;
66
it
the bowl..
in
its
warm place until it has doubled bulk (about four hours). Turn
out lightly onto a board
;
this
it
roll
Into a sheet
;
cover It thoroughly with sugar. For this quantity at least one cup must be used. Then dust it lightly w^ith cinnamon, and sprinkle over a few clean, dry currants. Roll up into a long roll cut into biscuits one and a half
with butter
then
thoroughly greased.
and stand in a w^arm place for at least one and a half hours then bake In a moderate oven for one hour. The quantity given may be baked in three small round tin pans, and will turn out as one cake pull
; ;
Rub two
Into
a-
tablespoonfuls of butter
flour
teaspoonful
allspice
mix and a
;
67
you like, a teaspoonful of caraway seed add them to the flour and butter, and mix thorsugar, and,
if
;
oughly.
When
Turn
mix, add-
Knead
dough
thoroughly,
soft
having
the
Grease thoroughly a turk's head or a round cake mold, line with buttered or oiled paper, allowing it to come up a little above the top of the pan. Put in the dough stand it in a warm place cover, and when it has doubled its bulk (about two hours) bake in a moderate oven one
but
elastic.
;
;
hour.
68
POWDER
Baking Powder Loaf
Add
two quarts of flour, either white or whole wheat. Sift three times add a level teaspoonful of salt mix thoroughly. If while bread, add sufficient water knead quickly Into to just moisten two loaves put into greased pans brush the top with milk, and bake in a moderate oven one hour. If you use whole wheat flour, dissolve
of baking
to
;
;
;
powder
and
Milk Biscuit
tablespoonful
and mix
that your
thoroughly.
Now
see
QUICK BREADS
69
oven is very hot. Grease a shallow pan get your rolling pin and cutter and your small pastry brush add
;
slowly
sufficient
milk to
make a
dough
that
is
Turn about a cup and a quarter. board floured a onto the doueh knead very ^-^^.^
quickly;
roll
out into
sheet a
inch thick
not" touch
;
half
;
will
These bisoven twenty minutes. cuits should expand three times their original bulk, be brown top and bottom, and thoroughly baked
at the sides, but of licrht color.
Biscuits
after
the
Biscuits
after
may be made
plan, using
same general
more
^o
flour.
Separate
yolks for a
two
eggs
;
beat
the
moment add
and a
a half pint
half cups
oughly
add a tablespoonful of melted butter, a half teaspoonful of salt, a rounding teaspoonful of bak;
Stir
in
carefully
the
well
eo-ors.
Pour
gem
QUICK BREADS
Corn Muffins
1i
the
Corn muffins are made exaclly same as plain breakfast muffins, using one cup of corn meal and a
To make
rice muffins,
add
to the
one cup
beat thoroughly.
To make
cup of
in
left
Gems
;
add
;
to
the
mix, and add a half cup of chopped dates, or figs, or raisins. Now add one cup of whole wheat flour, a half cup of white flour or you may add a half cup of graham flour, or use a cup and a half of whole wheat flour beat thoroughly add one rounding
72
of the
eo-g-s.
Bake
gem pans
in
half
and
half.
add
of
to the
tablespoonful
butter
;
and a
flour
;
cup of white bread thoroughly add a rounding teaspoonful of baking powder, and fold in the well beaten whites of two eggs. Pour into a greased shallow pan, and bake in a moderately quick oven Cut into squares, thirty minutes. and serve hot.
half
beat
Buttermilk Bread
Put one pint of yellow corn meal pour in a half pint of into a bowl
;
QUICK BREADS
boiling water
ten,
;
73
two tablespoonfuls of warm water, and add it to a cup and a half of thick sour milk or
of soda
buttermilk
meal,
stir
corn
Lunn
;
Scald one pint of milk add to it two tablespoonfuls of butter when lukewarm, add one compressed yeast cake dissolved in four
;
Stir
beating
all
the
while,
three
Cover,
;
and stand aside for three hours separate and beat four eggs, add
the yolks, then the whites, and stand
74
The
six
make
In
pouring
it
out be
it
as gently as
night,
of the yeast
They
they
pan,
may
baked.
needed
in
for lunch,
may be
made
the
morning.
place an;
When
done,
and another layer. To serve, cut down as you would layer cake or pie, or pour the mixture into a Turk's head and bake in a more moderate oven for three-quarters Cut as you would of an hour.
sponge cake, using a heated sharp Baked in gem pans steel knife.
this
lightest sort of
insured.
STEAMED BREADS
^5
STEAMED BREADS
Oat Heal Brown Bread
Mix
Oats,
one
a
half
pint
of
Pettijohn's
of granulated
yellow corn meal and a half pint of whole wheat add a teaspoonful of
;
salt.
Dissolve
tea-
two tablespoonfuls of warm water, add it to a half pint of New Orleans molasses, stir and add it to a pint of thick sour milk mix with the
in
;
dry ingredients
tinuously for
four
Mix a
half pint of
Yankee rye
quantity of
Measure
a tablespoonful
76
b:iead
add it to a cup mix, Orleans molasses and add to one pint of thick sour Add a teamilk or buttermilk. pour this into the spoonful of salt dry ingredients mix thoroughly turn into a greased brown bread
of
of
warm water
New
mold
in
tie
down
the cover.
in
Place
a steamer, or
a kettle and
mold with
boil-
ing water,
and
boil
If
continuously
you are without a mold, a five pound baking powder tin may be used, or an ordifor four hours.
nary long ten cent milk kettle or you may use an ordinary round pudding mold, one having a funnel
;
77
in
a double
stir in
;
of corn meal
cook
until
you have
a smooth
mush
take from the fire add the yolks of four eggs slightly beaten then fold in carefully the well beaten Turn this into a baking whites. dish, and bake in a moderately
;
be served
which
it is
Put into a bowl one pint of southern corn meal, and into the centre of this a rounding tablespoonful of
shortening; pour over sufficient boil-
must Cover, and let not be very wet. Beat one egg it stand until cool. without separating until light add
;
it
four
tablespoonfuls of milk.
Stir
78
now be
sufficiently thick to
from a spoon, not pour. Drop it by spoonfuls, into a greased pan. Bake in a moderately quick oven a half hour. It must be sufficiently thick to retain the shape of the spoon, as it is dropped into the pan.
German
ing until well
Puffs
Beat four eggs without separatmixed, add a half pint of milk and pour gradually into a half pint of pastry flour mix
;
well
and
strain
throucrh
sieve
gem
well
thin
pans
heated,
batter
fill
half
full
with this
and bake
in
a moder-
Pop Overs are made in precisely the same way, using two Instead of four eggs. These may be used as
breakfast muffins, or served with a
sauce as dessert.
INDEX
79
INDEX
PAGE
20 30 68
...
.
T.oaf
68
68
Milk
Biscuits,
69 69
75
28
30
75
72 72
Corn
Cornmeal Loaf
Diseases of
.
44
34 43 29 28
Graham
Molding
30
77
Mubh
Nineteenth Century
39 45
75
Pulled
62
Rye
Sticks
Second Cooking of
Swedish Sweet Bread
.
46 60
42
47 63 39 56 41
To Keep
Unleavened
White
Breads, small
48
75
Steamed
Breakfast Muffins
70
65
8o
INDEX
Buttermilk Bread
Cake, Dutch,
Cakes, Coffee
common
.
Sweet Bread
Color of Flour
Corn Muffins
Crackers,
Egg
.
Cream Toast
Crumpets
Different
Amounts
of Liquid
Diseases of Bread
Dodgers
Egg Crackers
Emptyings
English Muffins
Flour, color of
Graham
Selecting
Pastry
Wheat,
analysis
Whole Wheat
French Potato Rolls French Rolls
Fruit
Gems
Fruit
Gems,
Oatmeal
INDEX
Graham Flour Home-made Yeast Horns, German
Kneading
Mechanics of
Liquids
Liquids, different amounts of
8i PAGB
39
54
28
29
19 18
Loaf, Baking
Powder
68
29 68
61
Mechanics of Kneading
Milk Biscuit Milk Toast
Milling
Mixing or Kneading
Molding
Corn
.... ....
.
10
28
30
70
71
Muffins, Breakfast
English
54
71
Rice
Mush Buead
Nuns' Puffs
77
39 55
45
75
Oatmeal Bread
Oatmeal Brown Bread Oatmeal Gems
71
Old Maids
Pastry Flour
Plain Corn Bread
42
15
72
49
78
German
Nuns'
'
Pulled Bread
56 62
68
77
....
.
. .
39
71
Rice Muffins
Rolls,
52
50 49 48
Vienna
82
INDEX
Salt
Salt Rising
Salt Rising
Bread
Sugar
Swedish Bread
Sweet Bread Cakes
To Keep Bread
Toast
Cream
Milk Water Unleavened Bread Vienna Rolls Water Toast
.
Wheat
Care of the Grain
Flour, analysis
Milling
White Bread
Whole Wlieat Flour Whole Wheat Gems Whole Wheat Milk Biscuit
.
Yeast
....
Home-made
Zwieback
Arnold
&
s
Company
Cook Book
Economies.
Mrs. Rarer
A
Manual
S.
of
Home
By
Mrs.
deljDhia Cooking School, author of Canning and Preserving, Hot Weather Dishes, etc. i2mo, nearly 600 pages, with portrait of the author and elaborate index water- proof
;
;^i.75-
an eminently practical
book. It embodies the experience and study of the author in all the
years that she has been teaching
and lecturing so successfully before the public. The book has become as famous as the author. It is a
standard of excellence, in that
is full
it
cookery the recipes are absolutely reliable, and the general instructions to housekeepers of the most
helpful
with
index,
cloth
covers,
disis
on cooking
in general, the
fruits
canning
and preserving of
tables, with the
and vegefruit
kindred subjects
J2nies
of marmalades, butters,
and syrups, drying and pickling. As in her Cook Book, the recipes are clearly and simply given,
while an exhaustive index affords
"A useful
little
volume
for the
preserving season.
Mrs. Rorer's
syrups,
ally, is
of
the public
a cheap
and
convenient form.
Inquirer.
Philadelphia
of Mrs.
Preserv-
name
tells
housekeepers,
and
at
season
when the appetite needs every help and encouragement this book
will
and dainty
with recipes
substantial in
palatable forms.
Contains a com-
"
book,
Hot Weather
It
been
issued.
contains
use.
table
recipes for
summer
Salads,
and summer
desserts are
ive."
particularly attract-
Philadelphia Ledger.
Made-Over Dishes
How
to
transform
the
left
overs
into
palatable
and wholesome dishes. With many new and valuable recipes. By Mrs. S. T. RORER, author of Mrs. Rorer's Cook Book, New Salads, etc.
Long i6mo.,
We
mean
the
articles at a
found in the market; these materials to be wisely and economically Small quantity and no used.
waste, just enough and not a piece too much, is a good rule to rememIn roasts and steaks, howber. ever, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper. "Never purchase the so-called
tender meat for stews, Hamburg steaks or soups; nor should you purchase a round or shoulder steak for broiling, nor an old chicken for roasting. Select a fowl for a fricassee, a chicken for roasting, and a so-called spring chicken for broihng. Each has its own individual price and place."
Cakes^
Cake Decorations
and
A
up
Desserts
Simple and
Manual
to
for
Housewives.
date.
By Charles
by
H.
King.
of
sil-
i2mo.,
illustrated
engravings
numerous decorated
houette
learner
;
pieces, with a
chart
for
bound
in cloth,
stamped,
this
;^i.50.
book
simple,
plates,
home manual,
plain
so
well
even
after
an
a
inexperienced
enable person
ice
to
few
a
trials
to
decorate
expert.
cake,
equal
and an
Mr. King
has
covered
the
entire field
of cake-baking,
candies.
The
patterns.
know
of
this field,
and
to secure
Household Accounts
simple method of recording the daily expenses of the family. Printed and
ruled in excellent form, and manilla boards, 25 cents.
This
it
bound
in
is
With
an end to disputes with the butcher or groceryman on settling day. The book contains
there
is
ruled
pages,
systematically
into
and
in
simply
divided
spaces
which are kept the purchases for each day of milk, butter, eggs,
meat, groceries, vegetables,
etc.
up for the months, and the months for the year. There are other forms
daily expenses total
for
The
heat and general household expenditures in table and bed linens, china and kitchen
light,
utensils, etc.
method
leads to
of
knowing the
cost of maintainit
)9*cA4
WQI
copy
DEC.
14 1901
OEC.
19
1902
LIBRARY OF CONGRESS