Book Description

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ... CHAPTER XVII MISCELLANEOUS RECIPES These tried recipes will prove true to the faithful user. Like principle, a recipe demands fidelity at every step; and may not, with impunity, be tampered with. 1. TO JUDGE THE HEAT OP AN OVEN. Put a little flour in on the bottom and slides--half a teaspoonful at each place. Close the door until two minutes by the clock have elapsed, then look. If the flour has become a yellow-brown the oven is ready for ordinary baking--bread, plain cake, sponge-cake, etc. For a quick oven the flour should turn as above in one minute and a half. This is a good oven for pastry or quick biscuit. If for slow baking, the browning of flour should take two and a half or three minutes. But remember, the oven must, in all cases, be steady. Many good ingredients, well mixed, are spoiled, in the baking, because the cook uses no judgment. For all baking and cooking one must pay close attention. When the oven is right, keep it to. 2. BREAD WITHOUT KNEADING. Scald one pint of milk. Add one teaspoonful of salt. Two even table-spoonfuls of granulated sugar. When tepid add three-fourths of a yeast-cake dissolved in warm water. Gradually stir in well-sifted flour, until the dough does not run back to the sides of the pan. Set it in a warm place until risen to double the original height. Put into pans, filling them lees than half full. Let it rise once more to double itself. Bake in an oven tested with a pinch of flour that has browned to a light shade in two minutes by the clockno hotter, no cooler. It bakes in thirty to thirty-five minutes. 3. GRAHAM BREAD. Graham flour, quantity later. At night set a sponge with the warm water, white flour, yeast, and salt, well mixed. Cover and leave in a warm place over night. In the morning add...