THE BREADMAKER’S
BOOK OF
COOKING LEssons
COMPILED FROM
* 4
} | ORIGINAL AND SELECTED FORMUL&.
Entered according to Act of Parliament of Canada, in the year one thousand eight hundred and eighty-eight, by T. H. CuuRcCHILL, in the office of the Minister of Agriculture.
ne
CHURCHILL @ .CQ,, TORONTO, ONT.
TO THE
BREAD-WINNERS AND BREAD-MAKERS OF AMERICA
THE TWO MOST IMPORTANT PERSONAGES IN EVERY FAMILY, AROUND WHOM CLUSTER ITS MINOR MEMBERS, BY SHEER FORCE OF AFFECTION AND GRATITUDE—IN TRIAL AND PROSPERITY, IN SICKNESS AND IN HEALTH ; AND BY WHOSE SUPERIOR WIS=*
DOM, SELF-DENIAL AND LOVE THAT PLACE CALLED HOME Is MADE TIESAFEST, HAPPIEST AND DEAREST PLACE ON EARTH :
TO THESE
This Pook is most respectfully Dedicated.
te ii CDN Se EE ALINE.
a j
their | until t know | by uns and we I often and th to mys
The! but to place c who pl ness le comfor The ob higher
The istry of there is ducts y is conc instinct Knowle which ] to the ¢
Ssh i ORF EME PINE
PREFACE.
/O me, the ideal family is a happy group of children, friends and helpers, all clustering, by sheer force of gratitude and affection, about the two most important personages of the household, be the same high or humble—namely, the Bread- Winner and the Bread-Maker. These compound words, being interpreted, mean the one who provides and the one who directs and cares for all under their wise and kindly guidance. How few there are who, until they themselves come to occupy such positions, can know how broad and generous the human heart may grow by unselfish effort for others. When I realise how lovable and worthy hundreds of such are, and how little appreciated, I often blush to think there was a time I was unaware of it, and that I must haye betrayed that condition, all unknown to myself, by s:22y an act of thoughtlessness.
There are none so great as small things, seems a paradox, but to those who have learned to make “ Home the dearest place on earth,” this is an open secret. It is the patient ones who plod the rounds of endless repetition, whose watchful- ness leaves nothing undone, to whom we owe many of the comforts of home, scarcely appreciated until they are missed. The object of this book is to aid such as are so inclined to a higher perfection in their useful sphere.
The great chemist, Baron Leibig, in his work, - The Chem- istry of Food,” says: ‘*Among all the arts known to man there is none which enjoys a juster appreciation, and the pro- ducts which are more universally admired, than that which is concerned in the preparation of our food. Led by an instinct, which has almost reached the dignity of conscious knowledge, as the unerring guide, and by the sense of taste, which protects the health, the experienced cook, with respect to the choice, the admixture, and the preparation of food, has
Vi. PREFACE.
made acquisitions surpassing all that chemical and physio- logical science have done in regard to the doctrine or theory of nutrition. In soup and meat sauces, he imitates the gastric juice; and, by the cheese which closes the banquet, he assists the action of the dissolved epithelium of the stomach.” Such is the high eulogium paid to culinary scieuce by that learned man; and perhaps there is no one more able of appreciating its value than he. Therefore we do not yet despair of seeing the day when that science, like others, wil! have its qualified professcrs.
Many of the receipts may appear rather lengthy, but we want to draw attention to the fact that they are more than receipts—indeed we may call them plain lessons, some con: taining a number of receipts in one. in some cookery books many receipts are explained in few lines, which at first sight gives to the thing the appearance of simplicity; but when acted on by the uninitiated are found totally impracticable. By our plan readers may read and prepare the contents of two or three lines at a time, so that when they get at the end of the lesson their dish will be found well seasoned and properly cooked.
The sources from which we have drawn info. mation on the several branches of our subject are manifold. But most largely we are indebted to an enthusiastic housewife who placed at our disposal a bulky scrap book, the accumulation of years of reading and experiment. Many of the formula were contained in letters from friends; but these, as well as those “scrapped” from newspapers and magazines, were marked with her opiniors and alterations—good or tried, as the case might be. In some instances we have consulted other publications, notably Marion Harland’s excellent and truly ‘Common Sense in the Household,” ‘“ Mrs. Clark’s Cookery Book,” “The Home Cook,” ‘Mother Hubbard,” and “ Soyer’s English Cook Book.” But we feel assured that any one familiar with either will, after studying this book, agree with us that our time has not been spent in vain, but that Tue BreapMakers’ Book OF Cooxinc Lessons is in
many respects worthy of a place in every household.
Respectfully,
THE AUTHOR.
Our F WEIGE LEsso LEsso PIES, | ANIMA! SAUCE: Sours VEGET PICKLE CaTsvul Eaas DRINKS
“FRUIT
Foop } FAMILY DisINF MATER MISCEI
rSL0* EPOry 4
stric . sists such ae rned ting : CONTENTS. eing i ified PAGE ! t we j Our PLAn - ° : - . ° . . F J than WEIGHTS AND MEASURES - : . « ° ‘ 9 =a LESSONS IN BREADMAKING~ - : . ° " - * ooks ESSONS IN CAKEMAKING - . : : - - 26 sight acted Pies, Puppincs, Tarts, ETc. 9 ee ee y our ; ANIMAL Foop~ - - . . . ‘ ° 72 three i SAUCES, GRAVIES, SALADS AND RELISHES «+ ~ - 98 vastiae lye UN ce 107 ed. VEGETABLES - - - - : : - - o, 238 mn the i >) ‘ e ° . ° - - . - most ! PICKLES 129 » who ‘ CatTsups . ° . . : . ° . - 137 ; lation ‘ Eacs - ‘ e ° ° z Ps ‘ é : 138 rmula i DRINKS - : . : . ‘ i P ‘ - 246 ell as ee : FRUIT - : : : ° ° - - - + 146 : were a as FoopD FOR THE SICK . . - . . : - 157 oJ ‘ ; sulted FAMILY PRESCRIPTIONS - . . ° . ‘ 164 it and DISINFECTANTS : . . : . ° ‘ - 174 =~ es slark’s Materia MEDICA . : . : ° : : 177 bard,” ; for Elmer r—es—“—é—S a that ; , book, ; in, but : s is in 1 : ; TOR. :
ie eee
COMPARATIVE VALUES OF FOODS.
ed
In the following table the first column shows the heating material or energy of food, which represents only a part of its nutritive value. Besides serving as
fuel, our food has still more important uses, Viz., in forming and repairing the tissues of the body, which value is shown in the second column, and includes all digestible matter, the waste being mostly water.
Piet ee
ARYICLES OF DIET.
————$—$<—$—$— | *
Beer or Porter.....seseeeeees a Beef, round, rather lean........
Beef, sirloin, rather fat. ....... Mutton, fat ......ee eee eee eee Pork, bacon, very fat........++. Poultry csecceeeerss cess seeeeees Haddock ceccccescecerceevecces Mackerel ........eseeeeereeeeee
OySters veces reece rere ee eres tees
Hens’ Eggs..cccseeseseeeereees
Cows? Milk. .ccecss se rsreeenves Buttermilk ..... 0. cece eee eee eee Cheese, whole milk ......++++ es skimmed ......+.eeeee PRUtOl vi cdvcccr eters teense Oleomargarine ...eeeeeeereeeees Sugar ....sseeees Vibe peLev eee Wheat yen TNO Veececeneness Flour Medium... ....e. eee Coarse, whole wheat..
Wheat Bread, average .... Black Bread, rye, German,..... If) PCPS eae aa PHO ea LA) Whol llG wy q pean emt ete oe ernie
Corn, maize, meal...........05. RIGS acess condones ce wee
POTATOES vi cin cee beseenveecnens
TUrnipS cessceeecseeeersererens BeansS.cccceccsccceeeveeeerevens Apples cicccece rece er eee ere enes | PEACHES. ..ccvcsecsrcevevevvonce
| | |
Te E rf a5 0 =H i) ‘ ae & 8 3 Rg ve bo ewes | 28 &8 34 @ 8 Gir e's ou 29 Ow 0 & E bn 35 HO e a a Grains. |Percentage.| H. M. 2s. ee ta beee R 3 are. 2500 33% } 4 Well done. 2650 40 3 50 2} a 2700 42 3 Roasted, 4200 fo) 4 Fried. 360 26 2 30 | Roasted. 513 1844 2 Baked. 470 28% I 30 Broiled. , ; i 2 30 | Raw. sad 3 3 30 SN iit 4 1 30 | Whipped. 460 23 ; 3 Boilec ° 456 13 2 15 | Fresh, 540 14 3 30 2550 69 4 2346 57 3 30 4700 ol 4 4560 QO | we aes 1541 O7% | teense ae (85% ee Wank 8s aay ‘ ‘ 85 eens 3 Stale, 1990 67 { 4 Fresh. EOL 56 3 2240 85 4 i 4200 85 2 30 | Porridge. 3300 8514 3 18 | Bread. 320 87% I 15 sd oe 2 30 | Baked. a60 24% { 3 . Boiled. 238 9 3 Wy 4600 90 3 30 | Baked. rer eae 1 30 | Stewed. reir ‘ evans 1 30 u . . eoeeve 1 30 | Raw.
It is obvious from the above
table that bread, cornmeal, oatmeal, potatoes,
beans and milk are the cheaper foods—that is, you get the greatest nutritive value
for the money, Compare the price of a quart of milk with a quart of oysters, the
nutrition ia equal, viz., 13 per cent., but the one is above one-eighth the price H
of the other, t
e milk being more easily digested,
Again compare the nutritive value of bacon and beans, which are both
sth that of bacon, and both
er cent., but the price of beans is about one-tenth ’ }
furnishing a large amount of he
at are better winter than summer foods, but
persons interested will take pleasure and derive profit in making further com-
parisons for themselves,
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THE BREADMAKER’S
COOKING LESSONS
OUR PLAN,
Now that we have set about collecting the experience of all the hundreds of writers, experimenters and dis- coverers, prize-winners and others noted for the excel- lence of their cookery, now that we have come really to the great work which we have set for ourselves, we have discovered that to do so effectually we must have a plan. Well, here it is:—We shall depart f:om the usual routine of such books as commence with soup and finish with pessertT, and instead, we shall commence with bread as the most important food of mankind, after which will follow as nearly as possible, in the order of their importance, the several dishes and elaborated foods clear down to the trivial, if there is such a thing in the art of cooking food, to properly nourish and sustain the human body.
It has always seemed to us that there was too much vagueness about the description of quantities in Recipe Books, and so to put ourselves right with the careful and particular student of the art, we append the fol- lowing :—
WEIGHTS AND MEASURES,
Ten eggs are equal to one pound.
One pound of brown, white, crushed, or broken loaf sugar is equal to one quart.
One pound of soft butter is equal to one quart.
10 THE BREADMAKER S COOKING LESSONS.
One pound of Indian corn meal or of wheat flour is one quart, lacking only two ounces. One teaspoonful is equal to a dram, of which eight make one ounce.
Two teaspoonfuls equal a dessertspoonful.
Two dessertspoonfuls equal a tablespoonful.
Four large tablespoonfuls equal a half-gill or wine- glassful.
Sixteen tablespoonfuls is a half-pint—thirty-two is one pint.
A common tumbler or goblet holds half a pint, an ordinary teacup holds the same, and four teacups hold one quart.
LESSONS IN BREADMAKING,
No matter what a woman's accomplishments may be, she has still something worthy to be added to her list, sf she does not know how to make a good loaf of bread.
With the choicest and best of all else, and poor yeast, good sweet, nutty bread is impossible.
Without good flour it is impossible to make good bread. ’ Care must therefore be taken in purchasing, and if you do not know the tests, deal with some one who does know them and on whom you can rely.
if you are but just starting to make your own bread, select the best brand recommended, buying only a small
slightest odour of mustiness proclaims it unfit for use.
In we grows doug! being qualit Go some spong free | place from sible to be wate! the s even is slo thing enou
Time econ the - spon ther
ir is nful
ay be, r list, oread. yeast,
good asing, ne one
bread,
1 small
hat it hand. nd the or use,
LESSONS IN BREADMAKING, ll
In wet weather harvests much of the wheat sprouts and grows. Flour made of such wheat will scarcely form a dough, but when wet has a slimy, pasty feel, instead of being smooth, firm and elastic. Purchase only the best quality of flour, for it is the truest economy.
Good bread is not the result of chance or luck, as some people call it. Lightness, or that even porous, spongy condition is produced by carbonic acid gas, set free by fermentation. Now, fermentation cannot take place except there is a certain heat or temperature— from 70° to 80° is the proper thing. It is just as impos- sible for fermentation to occur in a low temperature or to be vapid below 70° as it is for a fish to live out of water. If after setting your yeast, as hereafter described, the setting not being so situated as to be kept at an even warm temperature, you need not be surprised if it is slow or unsatisfactory. A setting of bread is some- thing like a young infant—it must be kept warm. But enough has been said, the laws of nature know nothing of forgiveness, so the punishment for carelessness or neglect is that you will be sure to have dark, sour bread.
Remember the following are essential to success :-— Time, good material, proper temperature, and care. To economize time we recommend the practice of setting the yeast for a batch of bread at night, so that the sponge is ready for the secondary stage of the work in the morning.
We quote from the very careful and elaborate direc- tions given by the manufacturers of the Breadmaker’s Hop Yeast, and add a few of the recipes by ladies who took first prizes at exhibitions and fairs in the year 1887, published by them.
The brea:t which we strongly recommend for those who shall ;,ct their bread “ by the sweat of their brow,” is that made from unbolted flour, or whole meal. It is
Ca
12 THE BREADMAKER’S COOKING LESSONS.
only the effeminate and delicate that should partake of fine flour. The mass of bread is increased one-fifth, and the price lowered.
Liebig says, ‘‘ The separation of the bran from the flour by bolting is a matter of luxury, and injurious rather than beneficial as regards the nutritive power of the bread.”
It is only in more modern times the sifted flour has been known and used, and has been followed by the poor, to imitate the luxury of the wealthy, at the expense of their health. Certain it is, that where whole meal is used as bread, the population have better digestive organs than where it is not.
THE MANAGEMENT OF YEAST.
tst.—During cold weather be sure and have your flour warm, This can be best done by using a kneading pan, setting it on the back of the stove, stirring and mixing your flour so that the heat is even throughout the mass.
and.--Any one who does not know how to make a good loaf of bread should be guided by the directions.
3rd.—When we say milk-warmth, we mean the natural heat of milk as it is drawn from the animal.
4th.—When we say that a cake of yeast is to be dis- solved in a little cold water, we do so because if we were to say warm water some heedless person would be sure to use hot water. What we mean is that the cake is to be dissolved without killing the fermenting germ, which may easily be done at any stage of the bread- making process if the water is more than merely warm. Remember this.
5th.—Fermentation once started will go on almost anywhere during the summer months, but all the balance
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LESSONS IN BREADMAKING. 13
of the year care must be taken to cover your yeast after setting and your sponge after mixing. We think that a kneading pan, having a cover, is much better than a trough. By using this pan the flour can be warmed on the stove in a few minutes by stirring it up from the bottom till all the chill is off it. When this is done fermentation in cold weather goes on rapidly, and that is what you want.
6th.—Fermentation goes on rapidly under favourable circumstances. One or two cakes of Breadmaker’s Yeast will, when stirred into a properly-prepared setting, rise to twice the bulk of the setting in three or four hours. The sponge will rise much quicker, because when you set it you have half its bulk already alive with fermentation. Again, after moulding your loaves, it rises in twenty or thirty minutes to one hour ready to bake.
7th.—Some people use the salt to season the batch when setting the yeast. We prefer to do the salting at the second stage of the process called setting the sponge, because if done before that it gives the bread the charac- ter and taste of what is called ‘‘ Salt Rising.”
8th.—The oven should be ready when the loaves are moulded, and hot enough to quickly form a crust, which prevents the escape of the carbonic acid yas. This gas ‘5 what fills the fine cells all through the loaf, making it porous, or what is called light bread.
gth.—In cold weather have the flour thoroughly warmed before mixing. Of course there is a great difference in flour, In order to have good bread you must have good flour. On the other hand you can easily have poor bread with good flour, if poor yeast is used, And the yeast may be good and still you may have bad bread, from inattention and want of care.
roth.—Nearly half the cost of bread may be saved by making it at home; yet there are thousands of house:
14 THE BREADMAKER’S COOKING LESSONS.
holds in America where this simple economy is not practised, and where the luxury of a sweet nutty bread is never enjoyed.
BREAD DIRECTIONS. TO MAKE A BATCH OF FOUR TO SIX LOAVES.
Material required—One pound good potatoes, flour for the batch, and one or two cakes of the Breadmaker’s Yeast.
First Act.—Pare and slice about one pound of pota- toes, boil in two quarts of water, and mash them in the same water. To this add a pint of sweet milk, if you have it; if not, use another quart of water to begin with. While still boiling, stir in enough flour to make a cream-like batter. When cooled down to milk- warmth, stir into it oNE to Two cakes of the Bread- maker’s Yeast, first dissolved in a little cold water. Hollow out a space in your flour, which, if the weather is cool, should be previously warmed in a kneading pan, then pour the whole into it, cover, andsetto rise. This is called setting the yeast. Some breadmakers set their yeast at tea-time, so as to sponge before retiring for the night. Others prefer to set their yeast before going to bed, so as to give the yeast time to rise to three or four times its bulk before morning, and then sponging as soon as ready, and this is ’ best plan.
Second Act.—Dissolve sufficient salt to season your batch (about a tablespoonful) in two quarts of warm (not hot) water; blend this with your yeast, which should be already up to three or four times its bulk. You will now see the advantage of setting your yeast in the hollowed-out space in your flour. Commence combing the mass through your fingers from the outside towards the centre, catching the flour lightly but
not ad
Our
ve aS RS, Bes ‘e ag 7 Br i Bip, aay a ‘Bas Pa is . - s i he ‘ BS ae 7 Bi Be re 3 } Fs is
LESSONS IN BREADMAKING. 15
rapidly and evenly with your finger tips, working in only enough to again form a very thickish creamy batter. This is called setting the sponge.
Third Act.—When your sponge is well up, continue the combing process as before, thickening the mass, until when you remove sufficient for each loaf to your moulding board you have an elastic ball of dough, which you lightly and quickly shape and drop deftly into your pans. Don’t fall into the error of dwelling long over each loaf, trying to stuff a lot of flour into it with your fists. When you get it merely stiff enough to mould that is sufficient. Have your oven ready, and as soon as nicely rising, in with it, and bake an hour until done.
FIRST PRIZE BREAD. MRS. A. TURNBULL, COURTLAND, ONT.
‘I set my yeast the same as ordered in the excellent directions which accompany Breadmaker’s Yeast. I sponge in the same pan I set the yeast in, and it came up so quickly I soon had it out of the way. One cake is enough for three large loaves. As to the oven, I have it very hot at first, and let my bread get very light before putting it into the oven. Then I gauge the oven to put a light brown colour, and keep it just a moderate heat for one hour. They gave me a great puff at the fair over my bread made with this yeast.”
FIRST PRIZE BREAD. MRS. GEO. SMALE, STAFFA, ONT.
‘When the potatoes were boiled for dinner (which were previously pared), I had ready about a cup and a half of four. I mashed about a pound of the potatoes, and put into the flour, pouring on enough potato water
16 THE BREADMAKER’S COOKING LESSONS.
to scald. When cold I put in two cakes of the Bread- maker’s Yeast, first dissolved in water just a trifle warm. Stir well and set to rise. Just before going to bed I dissolve the salt for the batch in warm water, stir in more flour, and let it rise over night. In the morning mix into dough, giving a good mixing, and then set to rise again, and when up mix it down again. When up once more knead into loaves ; let rise half an hour, when it is ready for the oven. Bake about one hour.”
FIRST PRIZE BREAD. MRS. W. B. OVERHOLDT, WELLANDPORT, ONT.
“ rst.—At night, before going to bed, take warm water and salt for the batch, stir in flour to make a paste, dissolve and add one cake of the Breadmaker’s Yeast, set in a warm place, and let it rise till morning.
‘‘and.—In the morning take milk-whey, hollow out a space in the flour, which should be warm if the weather is cold, and pour it in while quite warm, mix in sufficient flour to make a stiff paste, and then mix in the sponge already risen. Let all stand until it rises, after kneading it twenty-five minutes working into it enough flour to make it stiff enough for loaves, then let it rise. Now knead into ioaves and put into dishes. Let rise again until ready to go into the oven.
‘ 3rd,—_Bake moderately one hour.”
BREAD—THREE FIRST PRIZES.
How Mrs. J. Breuts, of Ringwood, Ont., took three first prizes for bread, viz., at Pickering, Markham and Scarboro’ township fairs. She says:
“In the first place I- boil three or four nice sized potatoes at noon, have sufficient flour in a crock—say
ree
and
zed say
LESSONS IN BREADMAKING. 17
a saucerful—which I scald with the potato water. If too thick add more water to make a nice thin batter, of course using the potatoes after mashing them very fine. When milk-warm I add one and a half cakes of the Breadmaker’s Yeast, which is enough for six or seven loaves. When it is well risen, and before retiring for the night, I take half as much warm water as I intend using for the batch, adding flour to make a batter. With this I blend the already fermented yeast, and beat all thoroughly with a wooden spoon for twenty minutes. This I consider is a very particular point in baking.
“Secondly: In the morning, when light enough, I add the balance of the warm water, in which I first dissolve about halfateacupful of salt. I beat and knead this about an hour, adding very much flour, which I stir in quickly, kneading well while adding the flour.
“Thirdly: When nice and light I mould into pans. Care must be taken not to mould the loaves too large, as it cannot prove (or rise) properly if too large. When nice and light I have the oven hot enough so that I can hold my hand in it while I count twenty. Then keep it at a regular heat until done—about one hour and ten minutes.” |
BREAD.
The sponge is made over night in the centre of a pan of flour, with milk and warm water and a cup of home- made hop and potato yeast or two cakes Breadmaker’s Yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-dot mixed and ‘neaded for half an hour, adding flour to make a stiff dough, and left to rise in a mass. It is then-made into small loaves, being kneaded
en en ee
18 THE BREADMAKER’S COOKING LESSONS,
with as little flour as possible, and put in pans to rise the second time, all the while keeping moderately warm and when light bake in a moderately hot oven. The
important part of said recipe is the beating of the sponge fifteen minutes, as given.
SUPERIOR BREAD.
Scald one quart of sour milk; when cocl enough, set your sponge with the whey; take about three quarts of flour, make a hole in the centre, put in the whey about a good teaspoon of salt, two cakes of good hop yeast (Breadmaker’s is best), and stir quite stiff with a spoon; wrap in a thick cloth so as to keep as warm as possible in cold weather, in summer it is not necessary. In the morning knead well, adding flour until stiff enough, and keep warm until light; then set it in pans to rise; no saleratus is needed. Bread made in this way will never fail to be good, if good flour and yeast are used.
ELECTION CAKE, WITH YEAST.
One pound of sugar, three-fourths of a pound of butter, four eggs, one or two cakes of yeast, two and a half pounds of flour, one pint of milk, spices and raisins, one teacup of molasses; mix the yeast with the milk and a part of the flour and let it stand over night; in the morning work the butter and sugar together, then add the eggs and work the dough with the rest of the in- gredients ; rise again before baking.
YEAST BREAD.
Pare twelve medium-sized potatoes and put them in a kettle to boil. While they are boiling put in a pan three heaped tablespoonfuls of flour, two each of sugar and salt. Pour slowly over these a pint of boiling water, stirring constantly to free from lumps. When soft, mash the potatoes and add to the contents of the pan. Now pour in a quart of cold water and one of
LESSONS IN BREADMAKING. 19
boiling water. Set aside till cool enough to be milk warm. Stir in two cakes of Breadmaker’s Yeast dis- solved in a little water. Keep warm till a foam rises over the top, when it is ready for use. For each loaf of the bread take one pint of the yeast, no other wetting being required. Make a hole in the centre of a pan of flour, pour in the yeast and stir it thick as possible, cover and set in a warm place to rise, which will be in about two hours—sometimes lest—now mix into loaves, let it rise again, and bake from a half to three-quarters of anhour. A great advantage of this bread is, it is so quickly made. If the yeast should become a little sour, a pinch of soda may be put in when first stirred for bread.
PLAIN BREAD (WITH BAKING POWDER).
Half pound of white flour, one teaspoonful of baking powder, a pinch of salt, half a pint of milk or water. The simplest way of making bread in small quantities is as follows: Take half a pound of white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful of Breadmaker’s Baking Powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone; knead it as quickly as possible, and put immediately into a very hot oven; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. We generally knead ours into the desired shape, but they can be baked in tins if preferred. For brown bread we use three parts of brown and one of white flour, and a little extra baking powder; also add- ing a little more water, if necessary, to mix it.
STEAMED BROWN BREAD.
One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham
ae
20 THE BREADMAKER’S COOKING LESSONS.
flour, one teaspoun of salt, one of saleratus; mix with a spoon, and steam three hours, and bake half an hour or more, BOSTON BROWN BREAD. One and a2 half cup of Graham flour, two cups o! corn meal, one-half cup of molasses, one pint of sweet milk, and one-half teaspoon of soda; steam three hours,
BUCKWHEAT CAKES.
One quart buckwheat flour, one teaspoonful of salt,
stir in water to make a thin batter; beat thoroughly, with two cakes of Breadmaker’s Yeast first dissolved in cold water. Set the batter in a warm place; let it rise over night ; add one teaspoonful of soda in the morning.
GRAHAM ROLLS.
Two cups Graham meal, one-half cup of flour, one egg, two teaspoonfuls of Breadmaker’s Baking Powder, one-half cup of sugar and a little salt.
GRAHAM BREAD,
For one loaf, take two cups of white bread sponge, adding two tablespoonfuls of brown sugar, and Graham flour to make a stiff batter; let it cise: atter which add Graham flour sufficient to knes.), but not very stiff; then put in the pan to rise and bake.
PARKER HOUSE ROLLS.
One quart of cold boiled milk, two quarts of flour, one lavge tablespoonful of lard rubbed into the flour; make a hole in ‘ne middle of the flour; take one or two cakes of yeast dissolved in water, one-half cup of sugar, add the milk and pour into the flour with a little salt; let it stand as it is until morning, then knead it hard and let it rise ; knead again at four in the afternoon; cut out ready to bake and let it rise again. Bake twenty minutes,
one ake kes add at it >t it ady
LESSONS IN BREADMAKING.
ROLLS.
To the quantity of light bread dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two table- spoons of butter ; work these thoroughly together ; roll out about half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately, when they have risen.
Exquisite rolls may be made by using a very smal! trifle of pure lard with a portion of your sponge, knead- ing well to make the grain fine.
FRENCH ROLLS.
Take one to two cakes of the Breadmaker’s Yeast, rub a small one-half cup of butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkie a little flour on to roll up. Put in the pan when light, bake twenty minutes.
RAISED DOUGHNUTS.
Two cups of milk, oue cake of yeast, flour enouch to make a batter; make this batter at noon, set it in a warm place and let it rise until night; 1 light, add tablespoonful of butter, same of salt, one egg, cup of sugar and a little cinnamon, half teaspoonful soda, and let it rise until morning.
BROWN BREAD.
Take part of the sponge that has been prepared for your white bread, warm water can be added, mix it with Graham flour (not ivo stiff).
For Brown Biscuit.—Take this Graham dough, as prepared for bread, working in a little butter. Butter the size of an egg is sufficient for two dozen biscuits.
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22 THE BREADMAKER’S COOKING LESSONS.
CORN BREAD.
One-half pint of buttermilk, one-half pint sweet milk ; sweeien the sour milk with one-half teaspoon of soda; if you have no sour milk use water instead, and use one teaspoonful of Breadmaker’s Baking Powder; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine tablespoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted pour it in the batter; this lard by stirring it will grease the pan to bake in; add a teaspoon of salt.
GRAHAM BREAD.
ie
Set sponge of fine flour, using Breadmaker’s Yeast the same as for white bread. When raised use Graham flour to usual consistency. Mould with fine flour, let it rise once, then bake.
BREAKFAST MUFFINS.
Three eggs, one breakfastcupful of milk, one table- spoonful of butter melted, one of sugar, a pinch of salt, two teaspoonfuls of Breadmaker’s Baking Powder. Whisk the eggs and mix with the milk; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk.
GRAHAM MUFFINS.
One quart of Graham flour, two teaspoonfuls of Breadmaker’s Baling Powder, a piece of butter the size of a walnut, one egg, one tablespoonful of sugar, one- half teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about
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LESSONS IN BREADMAKING.
RICE MUFFINS.
Two cups of cold boiled rice, one pint of flour, one teaspoon of salt, one tablespoon of sugar, two teaspoons of Breadmaker’s Baking Powder, one-half pint of milk, three eggs. Mix into a smooth and rather firm batter,
and bake as above.
OATMEAL MUFFINS.
One cup oatmeal, one and a half pints flour, one tea- spoonful of salt, two teaspoonfuls of Breadmaker’s Bak- ing Powder, one pint of milk, one tablespoonful of lard, two eggs. Mix smoothly into a batter rather thinner than for cup cakes, fill the muffin rings two-thirds full
and bake in a hot oven.
BAKING POWDER BISCUIT.
Take one quart of flour, two teaspoonfuls of Bread- maker’s Baking Powder, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with a spoon till thick enough to lay on the moulding-board. Cut thin and bake in a quick oven.
CRUMPETS.
1. Two eggs, a teaspoonful each of salt and sugar, three teaspoonfuls of Breadmaker’s Baking Powder, one quart of milk, three pints of flour. Mix into a stiff batter and bake in greased muffin rings on a hot greased
griddle.
2. Two pints flour, one and a half teaspoonfuls of sugar, one teaspoontul of salt, two teaspoonfuls of Breadmaker’s Baking Powder, two eggs, one pint of milk, one teaspoonful of cinnamon. Mix thoroughly, adding the eggs and milk last. Stir to a stiff batter,
ll ereased griddle.
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24 THE BREADMAKER’S COOKING LESSONS,
WAFFLES.
Two eggs, one pint of milk, half ounce of butter, one cake of the Breadmaker’s Yeast, salt to taste, and flour enough to form a thick batter. Warm the milk and butter together; beat the eggs, and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter, and brown them on both sides ; butter them, and serve them with or without sugar and cinnamon.
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Let any one use it and then try to do without it."'---PRAcTICAL HOUSEKEEPER.
This magnificent pan is just the right shape to make the work easy, and just the right size. The above picture represents the most convenient kitchen utensil which can be conceived. It is useful in every case where flour is used, whether for pastry, puddings, bis- cuits, or that best of ali our foods, viz., bread. We have spared no effort to make it just the thing long
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LESSONS IN BREADMAKING. 25
sought for. It is stamped from the heaviest sheet tin made, turned in a lathe, and afterwards heavily re-tinned, and will last a lifetime with ordinary care. Our desire is to make home-breadmaking easy, always successful and popular.
The best and most careful of breadmakers may some- times fail, but’ in ninety-nine cases out of every hundred it is because of a change of temperature before fermen- tation is complete. In the Breadmaker’s Kneading Pan we have a light, strong vessel, properly shaped, with a ventilated cover, and when used as directed, with good judgment, there is almost absolute isurance against a batch of sour bread.
The chief advantage of using such a pan is the ease with which the flour for a batch of bread may be warmed on the back of a kitchen stove or cooking range. With a little care to stir and intermix it from the bottom, the whole mass becomes warm, and when a place is holle-ved out to admit of the yeast being poured in there to rise, you have summer heat from September till July. All you want in addition to this is covering to suit the room and the weather, so that the temperature may not be allowed to cool down.
Successful breadmaking is not a matter of luck. It is a matter of temperature, so far as fermentation is concerned. If a setting of yeast’cools down below the. proper heat, that, of itself, is death to the formation of the yeast cells until the temperature is raised again. Therefore, provide yourself with suitable conveniences.
But what we have said applies to any sort of a pan that suits your taste, means or convenience. We want all breadmakers to use THE BREADMAKER’S YEAST and BrEADMAKER’S BakinG Powper intelligently and suc- cessfully. Sold by grocers and storekeepers. Price, $1,
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26 THE BREADMAKER’S COOKING LESSONS.
LESSONS IN CAKEMAKING,
THE BREADMAKER’S BAKING POWDER.
The many forms of cookery taught in this book of lessons, so far as they pertain to Recipes in which bak- ing powder is one of the ingredients, the Breadmaker’s Baking Powder is the kind for which the quantities is arranged.
The most unerring standard by which to measure human progress, otherwise called civilization, is by the methods of preparing food. Nature abounds in food, and is unlimited in its powers to supply the material. Domestic chemistry teaches us how to prepare and cook it, so that it may be easily assimilated and go to repair the wastes of efforts of all kinds comimonly called work—and it is to such as work that food means most.
Food is the first necessity of mankind. Its economic preparation is, therefore, of prime importance.
Chemistry, as applied to foods, is the poetry of the science, and the kitchen is the laboratory where its problems are wrought out.
That one staple of human food, viz., wheat flour, is made to assume a multitude of pleasing and nutritious forms, in nearly all of which it must be light, porous or spongy. Kitchen Chemistry furnishes the means: It is carbonic acid gas in every case. But this harmless gas is generated or set free by two distinct methods :— First, by true yeast fermentation, as in bread, as de- scribed in the foregoing pages on this subject. Second, by the action of one chemical upon another, as in the
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LESSONS IN CAKEMAKING. oT
Breadmaker’s Baking Powder, but in both cases the effect is the same—the first requiring time, depending on a certain even temperature, the other possessing the advantage of being instant and independent of tempera- ture. Baking powder has therefore the advantage in a hundred forms of cookery, where fermentation is impossible.
An article of everyday use, such as a baking powder, should of necessity be exactly what science permits. Alum is not allowable, because it leaves a residue after its leavening action which is constipating—that is to say, it isan astringent. If phosphatic acid (the ashes of bones) is used, the residue is plaster of paris, and who wants to eat that? Fancy a man carrying about a few accumulated pounds of that cheap ingredient.
SUGGESTIONS TO BEGINNERS.
In making Cake, it is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs, and good flour are the first essentials. The process of put- ting together is also quite an important feature. It would be well to observe the following directions : Never allow the butter to oil, but soften it by putting it in a moder- ately warm place before you commence other prepara- tions for your cake; then put it into an earthen dish, (tin, if not new, will discolour your cake as you stir it), and add your sugar; beat the butter and sugar to a cream; add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour. Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour.
The oven should be pretty hot for small cakes, and moderate for larger. To ascertain if a large cake is
98 THE BREADMAKER’S COOKING LESSONS.
sufficiently baked, pierce it with a broom-straw through the centre; if done the straw will come out free from dough; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool.
The importance of a thoroughly pure and reliable baking powder is also essential to success, and we have much pleasure in recommending the Breadmaker’s Baking Powder.
FROSTING.
One-fourth granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavour with lemon if preferred. This is sufficient for two loaves.
ICING.
Whites of four eggs, one pound powdered white sugar, lemon, vanilla, or other seasoning. Break the whites into a broad, clean, cool dish. Throw a small handful of sugar upon them, and begin whipping it in with long, even strokes of the beater. A few minutes later, throw in more sugar, and keep adding it at intervals until it is all used up. Beat perseveringly—always with a regular sweeping movement of the whisk—until the icing is of a smooth, fine and firm texture. Half an hour’s beating should be sufficient, if done well. If not stiff enough, put in more sugar. A little practice will teach you when your end is gained, If you season with lemon- juice, allow, in measuring your sugar, for the additional
LESSONS IN CAKEMAKING. 29
ody liquid. Lemon juice, or a very little tartaric acid ie whitens the icing. Use at least a quarter of a pound of a sugar for each egg. Ds e This method of making icing was taught us by a +t confectioner, as easier and surer than the old plan of beating the eggs first and alone. We have used no other ie 4 since our first trial of it. The frosting hardens in one- Noe y fourth the time required under the former plan, and not ee 4 more than half the time is consumed in the manufacture. : 4 We have often iced a cake but two hours before it was a cut, and found the sugar dry all through. : 4 Pour the icing by the spoonful on the top of the cake He a and near the centre of the surface to be covered. If the ba q loaf is of such a shape that the liquid will settle of itself ae < to its place, it is best to let it do so. If you spread it, ci . use a broad-bladed knife, dipped in cold water. If it is ses a as thick with sugar as it should be, you need not lay on he f more than one coat. You may set it in a moderate a | oven for three minutes, if you are in great haste. The Aigh 4 better plan is to dry in a sunny window, where the air
2 can get at it, and where there is no dust.
4 Colour icing yellow by putting the grated peel of a var a lemon or orange in a thin muslin bag, straining a little ne juice through it, and squeezing it hard into the egg and dful : we oa oy ; ng, Strawberry-juice colours a pretty pink, as does also ra cranberry-syrup. ets : ALMOND ICING, sik ‘ Whites of four eggs, one pound sweet almonds, one he e pound powdgred sugar, a little rose-water. Blanch the sing % almonds by pouring boiling water over them and strip- igh, ping off the skins. When dry, pound them to a paste, youl a few at a time, in a Wedgewood mortar, moistening ae it with rose-water as you goon. When beaten fine and
smooth, beat gradually into icing, prepared according
30 THE BREADMAKER’S COOKING LESSONS.
to the foregoing recipe. Put on very thick, and, when nearly dry, cover with plain icing. This is very fine.
ICE CREAM ICING FOR WHITE CAKE.
Two cups pulverized sugar boiled to a thick syrup; add three teaspoonfuls vanilla; when cold, add the whites of two eggs well beaten, and flavoured with two teaspoonfuls of citric acid.
BREAKFAST CAKE.
One cup of sugar, two cups of milk, two-thirds of a cup of melted butter, three eggs, one quart of flour, two and a half teaspoonfuls of Breadmaker’s Baking Powder. Bake twenty minutes.
CORN CAKE.
Two cups of white Indian meal, one cup of flour, one pint of water, one egg, two-thirds cup of sugar, two teaspoonfuls Breadmaker’s Baking Powder, a small piece of butter and a little salt.
RYE BREAKFAST CAKES.
Two cups of rye meal, one-half cup molasses, a little salt, a cup and a half of sweet milk to mix it very soft, and one and a half teaspoonful of Breadmaker’s Baking Powder. Bake at once in a roll, pan or muffin rings.
COCOANUT CAKE.
1. Two well-beaten eggs, two tablespoonfuls of butter, two cups prepared cocoanut, one cup sugar, one-half cup of milk, one teaspoonful Breadmaker’s Baking Powder. Soak the cocoanut in milk.
2. Three-fourths of a pound of flour, half a pound of butter, mixed together; one pound of sugar and the yolks of five eggs mixed together ; mix these with one large cocoanut; beat the whites of the eggs to a froth,
and put in one teaspoonful of Breadmaker’s Baking Powder. This is sufficient for two loaves,
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LESSONS IN CAKEMAKING. 31
GOLD CAKE.
Two cups not quite full of flour, the yolks of four eggs, one cup of sugar, one-half cup of sweet milk, one and a half teaspoonfuls of Breadmaker’s Baking Powder. Flavour to taste.
SILVER CAKE.
Two cups of flour, the whites of four eggs, one cup of sugar, one-half cup of sweet milk, one and a half tea- spoonful of Breadmaker’s Baking Powder. Flavour to taste.
CHOCOLATE CAKE.
Two cups of sugar, one cup of butter, one cup ot sweet milk, three and a half cups of flour, three whole eggs and the yolks of two more, two teaspoonfuls of Breadmaker’s Baking Powder. Frosting for same— whites of two eggs beaten with sugar quite stiff, three tablespoonfuls grated chocolate, teaspoonful of vanilla.
LILY CAKE.
Two cups of sugar, one cup of butter mixed together ; one cup of sweet milk, one teaspoonful of Breadmaker’s Baking Powder, one cup of corn starch, two cups of flour, whites of five eggs. Flavour, and frost with chocolate frosting.
ANNIE’S CHOCOLATE CAKE.
One full cup of butter, two cups of flour, two cups ot sugar, one cup (not quite full) milk, one teaspoonful of Breadmaker’s Baking Powder, five eggs, leaving out the whites of two; rub butter and sugar together, add eggs, two-thirds of the milk, then flour, then the rest of the milk. While hot, spread with an icing made of the whites of eggs, one and a half cups of pulverized sugaf, two teaspoonfuls essence vanilla, and six tablespoonfuls of vanilla chocolate,
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32 THE BREADMAKER’S COOKING LESSONS,
DELICIOUS CAKE.
Two cups of white sugar, one cup of butter, one cup of milk, three eggs, one and a haif teaspoonful of Biead- maker’s Baking Powder, three cups of fiour ; beat butter and sugar together, add the yolks of the eggs, then the beaten whites. In all cases in using Breakmaker’s Baking Powder, it should be first thoroughly combined and sifted with the flour.
CORN STARCH CAKE.
The whites of three eggs, one half cup of corn starch, one half cup of butter, one half cup of milk, one tea- spoonful of Breadmaker’s Baking Powder, one cup of sugar, one cup of flour. Flivour with lemon.
BUTTERMILK CAKE. Three cups of pulverized sugar, on. cup of butter, one cup of buttermilk, six eggs, one teaspoonful of soda, three cups of flour.
COFFEE CAKE. Five cups of flour, one cup of butter, one cup of coffee, one cup of molasses, one cup of sugar, one cup of raisins, and a teaspoonful of soda.
JELLY CAKE. Three eggs, one cup of sugar, one cup of flour, one teaspoonful of Breadmaker’s Baking Powder dissolved in two tablespoonfuls of milk; beat all well together.
When baked spread with jelly.
TUMBLER CAKE. Three tumblers of sugar, one tumbler of butter, one tumbler of sweet milk, four eggs, five tumblers of flour) one teaspoonful baking powder, a tumbler of citron, Flavour with lemon.
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LESSONS IN CAKEMAKING, 33
PARK STREET CAKE,
Whites and yolks of four eggs beaten separately, two cups of white sugar, one cup of milk, three cups of flour, one half cup butter, two teaspoonfuls of Bread- maker’s Baking Powder. Flavour to taste.
HICKORY NUT CAKE,
One cup of sugar, one half cup butter, one half cup milk, two cuns flour, one teaspoonful baking powder, one large cup raisins, one cup nuts broken up, two eggs.
DELICATE CAKE.
Nearly three cups flour, two cups of sugar, three- fourths of a cup of sweet milk, whites of six eggs, one teaspoonful of baking powder, half a cup of butter. Lemon for flavouring.
WHITE SODA BISCUIT.
Rub two teaspoonfuls of the Breadmaker’s Baking Powder and two tablespoonfuls of lard into one quart of pastry flour. Dissolve one teaspoonful of salt in two teacupfuls of new milk, and mix rapidly with as few strokes as possible. The dough should be very soft, if too thick add more milk. Moll out lightly, cut into cakes half an inch thick and bake in a quick oven.
MINUTE BISCUIT.
One pint sour, or buttermilk, one teaspoonful soda, two teaspoonfuls melted butter, flour, to make soft dough—just stiff enough to handle. Mix, roll, and cut out rapidly, with as little handling as may be, and bake in a quick oven.
GRAHAM BISCUIT.
Three cups Graham flour, one cup white, three cups milk, two tablespoonfuls lard, one heaping tablespoon- ful white sugar, one saltspoonful salt, two teaspoonfuls
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34 THE BREADMAKER’S COOKING LESSONS.
of the Breadmaker’s Baking Powder. Mix and bake as you do the white soda biscuit. They are good cold as well as hot.
GRAHAM WHEATLETS,
One pint Graham flour, nearly a quart boiling water or milk, one teaspoonful salt. Scald the flour, when you have salted it, into as soft a dough as you can handle. Roll it nearly an inch thick, cut in round cakes, lay upon a hot buttered tin or pan, and bake them in the hottest oven you can get ready. Everything depends upon heat in the manufacture of these. Some cooks spread them on a hot tin, and set them on a red- hot stove. Properly scalded and cooked, they are as light as puffs, and very good; otherwise they are flat and tough. Split and butter while hot.
SWEET RUSK.
One pint warm milk, half cup of butter, one cup of sugar, two eggs, one teaspoonful salt, two Breadmaker’s Yeast Cakes. Make a sponge with the milk, yeast, and enough flour for a thin batter, and let it rise over night. In the morning add the butter, eggs, and sugar, previously beaten up well together, the salt, and flour enough to make a sofi tough. Mould with the hands into balls of uniform size, set close tegether in a pan, and let them rise until very light. After baking, wash the tops with a clean soft cloth dipped in molasses and
water. BUTTER CRACKERS.
One quart of flour, three tablespoonfuls butter, half teaspoonful soda dissolved in hot water, one saltspoon- ful salt, two cups sweet milk. Rub the butter into the flour, or, what is better, cut it up with a knife or chop- per, as you do in pastry ; add the salt, milk and soda, mixing well. Work into a ball, lay upon a floured
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LESSONS IN CAKEMAKING. 35
board, and beat with the rolling-pin half an hour, turn- ing and shifting the mass often. Roll into even sheet a quarter of an inch thick, or less, prick deeply with a fork and bake hard in a moderate oven. muslin bag two days to dry.
Hang up ina
JOHNNY CAKE,
One teacupful sweet milk, one teaspoonful salt, two teaspoonfuls Breadmaker’s Baking Powder, one table- spoonful melted butter. Enough meal to enable you to roll it into a sheet half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake it forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. Break —not cut up—-and eat for luncheon or tea, accompanied by sweet or buttermilk.
FLANNEL CAKES.
One quart milk, two cakes Breadmaker’s Yeast, one tablespoonful butter, melted; two eggs, well beaten ; one teaspoonful salt. Flour to make a good batter, Set the rest of the ingredients as a sponge over night, and in the morning add the melted butter and eggs,
CORN-MEAL FLAPJACKS.
One quart sour or butter milk, two eggs, beaten light 5 one teaspoonful salt, one teaspoonful soda, dissolved in hot water ; two tablespoonfuls molasses, one tablespoon- ful lard, melted; half cup flour. Meal to make a batter a trifle thicker than flannel cakes. If you have not sour milk, use sweet new milk and one anda half teaspoonful of the Breadmaker’s Baking Powder, omitting the soda.
FRUIT SHORTCAKE.
Two quarts of flour, two tablespoonfuls lard, two tablespoonfuls butter, two cups sweet cream, two eggs,
36 THE BREADMAKER’S COOKING LESSONS.
well beaten; four teaspoonfuls Breadmaker’s Baking Powder, one teaspoonful salt. Chop up the shortening in the salted flour, after first thoroughly mixing and sifting the baking powder with the flour, as for pastry. Add the eggs to the milk; put all together, handling as little as may be. Roll lightly and quickly into two sheets, the one intended for the upper crust fully half an inch thick, the lower less than this. Lay the latter smoothly in a well-greased baking pan, strew it thickly with raspberries, blackberries, or, what is better yet, huckleberries; sprinkle four or five tablespoonfuls of sugar over these, cover with the thicker crust, and bake from twenty to twenty-five minuets, until nicely browned, but not dried. Eat hot for breakfast with butter and powdered sugar.
It should be mixed as soft as can be rolled. The shortcake is very nice, made with the common ‘black- caps” or wild raspberries.
STRAWBERRY SHORTCAKE.
One quart flour, three tablespoonfuls butter, one large cup sour cream or very rich ‘ loppered”” milk, one egg, one tablespoonful white sugar, one teaspoonful soda, dissolved in hot water; one saltspoonful salt. Proceed, in mixing and baking, as with the huckleberry shortcake, except that, instead of putting the berries between the crust, you Jay one sheet of paste smoothly upon the other, and bake until done. While warm—not hot— separate these and put a layer of berries between the crusts, covering with powdered sugar.
ONE, TWO, THREE, FOUR, CUP CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one cup sweet milk, two teaspoonfuls of Bread- -ine Powder. RB: keina loaf, ar roll thinner
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LESSONS IN CAKEMAKING. 37
CREAM CAKE. Two cups powdered sugar, two-thirds cupful of butter
,
four eggs, half cupful of milk, two teaspoonfuls of Bread-
maker’s Baking Powder, three cups of flour Bake in thin layers as for jelly cake, and spread between them when cold the following mixture :~Half pint of milk, two small teaspoonfuls of corn-starch, one egg, one tea- spoonful vanilla, half cup sugar. Heat the milk to boil- ing, and stir in the corn-starch wet with a little cold milk ; take out a little and mix gradually with the beaten egg and sugar; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla.
COCOANUT CAKE.
Two cups powdered sugar, half cup butter, three eggs, one cup milk, three cups flour, two and a half teaspoon- fuls Breadmaker’s Baking Powder. Bake as for jelly- cake. Filling—One grated cocoanut. To one half of this add whites of three eggs beaten to a froth, and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut four tablespoonfuls powdered sugar, and strew thickly upon top of cake,
LOAF COCOANUT CAKE.
One pound sugar, half pound butter, six eggs, half pound flour, one pound finely grated cocoanut, stirred lightly in the last thing. Bake immediately
RAISED CAKE, Three cups of light dough, three eggs, two heaping cups of sugar, one cup of butter, one cup of chopped raisins; put in a dish together and work with hand
till well mixed; spice to taste. Put in pans and bake immediately,
cane,
38 THE BREADMAKER’S COOKING LESSONS.
CHEAP SPONGE CAKE,
Three eggs, one cup of sugar, one cup of flour, into which mix one teaspoonful of cream-tartar and one-half teaspoonful of soda dissolved in three teaspoonfuls of warm water. The last thing add a dessertspoonful of vinegar, stirring briskly. Bake about twenty-five minutes in not too hot an oven. The batter will be very thin.
SPONGE CAKE. Eleven eggs, four cups of sugar, four cups of flour ; beat the yolks and sugar together, add the whites well beaten, stir the flour in as lightly as possible.
CIRCLE CAKE.
One egg, one cup of sugar, two cups of flour, one- third of a cup of butter, one-half cup sweet milk, two teaspoonfuls Breadmaker’s Baking Powder. Flavour with rose of lemon.
PANCAKES.
One pint of milk, three eggs, one teaspoonful of salt ; mix to a very thin batter, drop in hot lard. To be eaten with wine and sugar.
CHAPIN CAKE. Six cups of flour, one cup of butter, three cups of sugar, two cups of milk, two eggs, one teaspoonful of soda, one pound of chopped raisins,
DOUGHNUTS. 1, One quart of flour, one egg, one-half cup sugar, on: cup sweet milk, six teaspoonfuls melted lard, two tea- spoonfuls of Breadmaker’s Baking Powder.
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LESSONS IN CAKEMAKING. 39
COOKIES 1. Two cups of sugar, one cup of butter, two eggs,
one-half cup of milk, one and one-half teaspoonful of Breadmaker’s Baking Powder; flour to roll stiff.
2. One and a half cups of brown sugar, one cup of butter, two eggs, one cup of currants, two great spoon- fuls of sweet milk, small teaspoonful of soda; cinnamon, cloves, nutmeg to taste.
WAFERS,
One quart of flour, four ounces of lard or butter, a little salt. Mix with cold water; pound with a rolling pin twenty minutes. To be rolled out very thin, and cut with a doughnut cutter, To be eaten with jelly.
RAISIN CAKE, One-haif cup of butter, one-half cup of sugar, two eggs, one-half cup of sweet milk, three cups of flour,
one cup of raisins, one teaspoonful of Breadmaker’s Baking Powder. bios
MOLASSES GINGERBREAD, t. Two cups of Orleans molasses, one cup of sugar, one cup of sour milk, one-half cyp of butter, one egg, one
teaspoonful of soda, tablespoonful of ginger, sufficient flour for a thick battter.
2. Two cups of molasses, one-half cup of butter, one cup of sour cream, one teaspoonful of ginger, two tea- spoonfuls of soda, five and a half cups of flour,
HARD GINGERBREAD,
One cup of butter, two cups of sugar, three eggs, one teaspoonful and a half of the Breadmaker’s Baking Powder. Season with ginger and nutmeg, Flour enough to roll,
40
THE BREADMAKER S COOKING LESSONS.
GINGER SNAPS.
Bring to a scald one cup of molasses, and stir in one tablespoonful of soda, pour it, while foaming, over one cup of sugar, one egg, one tablespoonful of ginger, beaten together; then add one tablespoonful of vinegar. Flour enough to roll stirred in as lightly as possible.
GINGER NUTS.
1. Half pound of butter, half pound of sugar, one pint of molasses, two ounces ground ginger, two tablespoonfuls of cinnamon, as much flour as will form a dough, hall an ounce of ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake.
2 Half pound of butter, two pounds of flour, one pint of molasses, two eggs, six ounces ground ginger, three ounces ground allspice, one ounce powdered cinna- mon. Mix in the same manner as for gingerbread. Roll out the dough into ropes about half-inch thick ; cut these transversely into pieces, which roll into small balls; place these at a little distance apart, upon greased baking sheets, aiid flatten them down with the palm of your hand; when the sheet is full, wash them over the tops with a brush dipped in thin molasses, and bake in a moderate oven.
GINGERBREAD SQUARES.
Half pound of moist sugar, two ounces of ground ginger, one pound of flour, half pound of butter, half pound of treacle. Put the butter and treacle into a jar near the fire ; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on
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LESSONS IN CAKEMAKING. 4]
buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, fifteen minutes.
HONEYCOMB GINGERBREAD.
Half pound of flour, half pound of the coarsest brown sugar, quarter pound of butter, one dessertspoonful of allspice, two dessertspoonfuls of ground ginger, the peel of half a lemon grated, and the whole of the juice; mix all these ingredients together, adding about half a pound of treacle so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done ; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about four inches square), and roll each piece round the fingers as it is raised from the tin.
DROP GINGER CAKES.
Put in a bowl one cup of brown sugar, one of molas- ses, one of butter, then pour over them one cup of boil- ing water, stir well; add one egg, well beaten, two teaspoonfuls of soda, two tablespoonfuls each of ginger and cinnamon, a half teaspoonful of ground cloves, five cups of flour. Stir all together and drop with a spoon on buttered tins ; bake in a quick oven, taking care not to burn them.
NEW YORK CAKE.
One pound sugar, half pound butter, one pound cur- rants, washed clean and dredged with flour, three cups flour, four eggs; nutmeg and cinnamon to taste; half teaspoonful soda dissolved in three tablespoonfuls milk.
BREADMAKER'S CAKE, Half pound butter, one pound flour, eight eggs, one and a half teaspoonful of Breadmaker’s Baking Powder, one pound sugar, half pint milk,
ester te - . ae sn oR TRIN St PS EG LE LIES
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42
THE BREADMAKER’S COOKING LESSONS.
SCHOOL CAKE. Two and a half cups powdered sugar, three-quarters cup of butter, one cup sweet milk, three cups flour, four eggs, one lemon, juice and rind, one small teaspoontul soda. Bake in a square or oblong tin, and frost with whites of two eggs beaten stiff with powdered sugar.
COLEMAN CAKE.
One pound of flour, one pound white sugar, half pound butter, rubbed with the sugar to a very light cream, six eggs, one cup sweet milk, two teaspoonfuls of Bread- maker’s Baking Powder sifted into the flour, one tea-
spoonful powdered cinnamon, one tablespoonful rose-
water. Flavour the frosting with lemon-juice.
CHOCOLATE CAKE,
Two cups of sugar, one cup butter, the yolks of five eggs and whites of two, one cup of milk, three and a half cups of flour, two teaspoonfuls of Breadmaker’s Baking Powder sifted into the flour. Bake in jelly-cake tins.
Mixture for Filling—White of three eggs, one and a half cups sugar, three tablespoonfuls grated chocolate, one teaspoonful vanilla. Bake .well together, spread between the layers, and on top. Bake.
MARBLE CAKE.
Light—One cup white sugar, half cup butter, half cup milk, whites of three eggs, one and a half teaspoonful Breadmaker’s Baking Powder, two cups flour.
Dark—Half cup brown sugar, quarter cup butter, half cup molasses, quarter cup milk, half nutmeg, one tea- spoonful cinnamon, half teaspoonful allspice, one and a half teaspoonful of Breadmaker’s Baking Powder, two cups flour, yolks of three eggs. Butter your mould, and put in the dark and light batter in alternate table- spoonfuls.
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LESSONS IN CAKEMAKING, 43
LEMON CAKE.
One cup butter (packed), two scant cups of sugar, ten eggs, yolks and whites beaten separately, one small cup of milk, juice and rind of a lemon, one small teaspoonful of soda, flour to make tolerably thin batter (between two
and three cups); of some qualities of flour three cups will be needed. Bake in a quick oven,
CARAMEL CAKE, Three cups of sugar, one and a half cups butter, one cup milk, four and a half cups flour, five eggs, three
55° teaspoonfuls of Breadmaker’s Baking Powder sifted and
mixed with flour.
Mixture for Filling.—White of three eggs, one anda half cup sugar, three tablespoonfuls grated chocolate, one teaspoonful vanilla. Bake well together, spread between the layers, and on top Bake.
MOTHER'S SPONGE CAKE.
Twelve eggs, the weight of the eggs in sugar, half their weight in flour, one lemon, juice and rind. Beat yolks and whites very light, the sugar into the former when they are smooth and stiff; next, the juice and grated peel of the lemon, then the flour; lastly the beaten whites, very lightly. Bake in whatever shape you will. Be careful that your over is steady. It isa good plan to line the pans in which sponge-cake is baked with buttered paper, fitted neatly to the sides and bottom.
CHOCOLATE ICING (SIMPLE),
One-quarter cake chocolate, one-half cup sweet milk, one tablespoonful corn-starch, one teaspoonful vanilla. Mix together these ingredients, with the exception of the vanilla; boil it two minutes (after it has fairly come to a boil), flavour, and then Sweeten to taste with powdered sugar, taking care to make it sweet enough,
44 THE BREADMAKER 'S COOKING LESSONS,
CHOCOLATE CARAMELS.
Two cups brown sugar, one cup molasses, one table spoonful (heaping) of butter, three tablespoonfuls flour. Boil twenty-five minutes; then stir in half a pound of grated chocolate wet in one cup of sweet milk, and boil until it hardens on the spoon, with which you must stir it frequently. Flavour with a teaspoonful of vanilla.
MARIAN’S CAKE.
One cup of sugar, one-half cup butter, three eggs, one-half cup sweet milk, one and a half teaspoonful Breadmaker’s Baking Powder sifted with flour, two and a half cups flour. Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake.
POUND CAKE.
One pound sugar, one pound flour, three-quarters ofa pound of butter, nine eggs, two teaspoon fuls Breadmaker’s Baking Powder. Cream the butter and sugar with great care; beat the yolks and whites separately; sift the baking powder well through the flour. Add the flour last.
GEORGE WASHINGTON CAKE.
Three cups sugar, two cups butter, five eggs, one cup milk, four cups flour, three teaspoonfuls Breadmaker’s Baking Powder. Mix as usual and stir in at the last, a half pound currants well washed and dredged, one- quarter of a pound of raisins seeded and chopped fine, then floured, a handful of citron sliced fine, cinna- mon and nutmeg to taste. Fruit-cake takes longer to bake than plain, and the heat must be kept steady.
MARTHA WASHINGTON CAKE.
One pound butter, one pound sugar, one pound flour, six eggs, two cups sour cream or milk, one grated nut- meg, one teaspoonful powdered cinnamon, one table- spoonful rose-water, one teaspoonful soda dissolved in
hot water, and stirred into the milk just before adding
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LESSONS IN CAKEMAKING. 4b
the latter to the cake. Cream the butter and sugar, put with them the yolks whipped light, then the cream and spice, next the flour, then the rose-water and a double- handful of citron cut in slips and dredged; finally, the beaten whites of the eggs. Stir all well, and bake in a loaf or in a “card,” using a square shallow baking pan. This is a good cake and keeps well.
WEDDING CAKE.
One pound powdered sugar, one pound butter, one pound flour, twelve eggs, one pound currants, well washed and dredged, one pound raisins seeded and chopped, half pound citron cut in slips, one tablespoon- ful cinnamon, two teaspoonfuls nutmeg, one teaspoonful cloves, one wineglass brandy. Cream the butter and sugar, add the beaten yolks of the eggs, and stir all well together before putting in half of the four. The spice should come next, then the whipped whites stirred in alternately with the rest of the flour, lastly the brandy. The above quantity is for two large cakes. Bake at least two hours in deep tins lined with well buttered paper. The icing should be laid on stiff and thickly. This cake, if kept in a cool, dry place, will not spoil in two months, Test the cakes well, and be sure they are quite done before taking them from the oven.
FRUIT-CAKE (PLAINER).
One pound powdered sugar, one pound flour, three: quarters of a pound of butter, seven eggs, half a pound of currants—washed, picked over, and dredged; half a pound of raisins—seeded and chopped, then dredged ; quarter of a pound of citron cut into slips, one tea- spoonful nutmeg, one teaspoonful cinnamon, one glass brandy. Cream butter and sugar; add the beaten yolks, then the spice and the whipped whites alternately with the flour: the fruit and brandy last.
46 THE BREADMAKER’S COOKING LESSONS.
CORN-STARCH CAKE. Two cups sugar and one cup butter rubbed to a cream, one cup milk, two cups flour, three eggs, whites and yolks beaten separately; half cup corn-starch, three teaspoonfuls Breadmaker’s Baking Powder, sifted weli through the flour. Sift the corn-starch with the flour, and add the last thing. Bake in small tins and eat while fresh. They dry in two or three days and become insipid, but are very nice for twenty-four hours after they are baked.
MOLASSES COOKIES.
One cup butter, two cups molasses, one teaspoonful cloves, one tablespoonful ginger. Sufficient flour to make stiff batter, not dough. Mould with the hands into small cakes, and bake in a steady rather than ina quick oven, as they are apt to burn.
MACAROONS.
Four ounces of almonds, four spoonfuls of orange: flower water, one pound of white sugar, wafer paper, four eggs. Blanch the almonds, and pound with the orange-flower water; whisk the whites of four eggs to a froth, then mix it, and a pound of white sugar sifted with the almonds, to a paste; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons. Bake from fifteen to twenty
minutes. NEW YEAR CAKES,
One and a quarter pound sugar, one pound butter, half pint cold water, two eggs, three and a quarter pounds flour, one teaspoonful soda dissolved in hot water, four tablespoonfuls caraway seed sprinkled through the flour. Rub the butter, or, what is better, chop it up in the flour; dissolve the sugar in the water; mix all well with the beaten eggs, cut in square cakes, or with an oval mould, and bake quickly,
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LESSONS IN CAKEMAKING.
WHITE CAKE.
One cup butter, two cups sugar, one cup sweet milk, whites of five eggs, three cups flour, two teaspoonfuls Breadmaker’s Baking Powder, sifted and mixed with the flour.
‘* MOTHER’S’’ COOKIES.
One cup butter, two cups sugar, three eggs, well ‘eaten; a quarter teaspoonful soda dissolved in boiling water, one teaspoonful nutmeg, half a teaspoonful
cloves. Flour to make a soft dough, just stiif enough to rollout. Try two cups to begin with, working it in gradually. Cut in round cakes, stick a raisin or currant
in the top of each, and bake quickly.
PLAIN FRUIT CAKES.
One pound of flour, a quarter pound of dripping, two teaspoonfuls of Breadmaker’s Baking Powder, a little allspice and salt, a quarter pound of currants, a quarter pound of white sugar, and a half pint of milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it; bake for one
hour. JELLY ROLLS.
Three eggs, half cupful of butter, one and a half tea- spoonful of Breadmaker’s Baking Powder, two-thirds of a cup of pulverized sugar, one cupful of flour, a little salt. Bake in shallow pans—a dripping pan well but- tered is good for this purpose ; put in the dough till it is about half an inch thick; take it carefully from the tins when baked and iay on a cloth; spread jelly over it evenly with a knife; roll while hot; if this is not done the cake will crumble,
| 48 THE BREADMAKER’S COOKING LESSONS. HA: i) i i SPONGE JELLY CAKE (ROLLED). be t ‘i Five egfis, one cup of sugar, one cup of flour, and one f i Mi! teaspoonful of Breadmaker’s Baking Powder. Beat the \ md yolks and sugar to a cream, add the whites, beaten to a i TAR stiff froth; then the flour, in which the baking powder P | \ i has been mixed. Bakeina dripping-pan. When done, a eae | turn out on a cloth, spread jelly on the bottom of the C i 4 4 cake, and roll from the side. c ve ’ b aia ROLL JELLY CAKE. | qh One and a half cups of brown sugar, three eggs, one : Hi * cup of milk, two cups of flour, two teaspoonfuls of Bread- : Hi i maker’s Baking Powder, one teaspoonful of lemon or it vanilla essence. Thoroughly beat the eggs and sugar d Hi together ; mix the baking powder with the milk, stirring lk te in the flavouring also; next mix in the flour; spread c | He them upon a long pan, and as soon as done spread jelly a HAAG on the top and roll. n Ha SPONGE JPLLY CAKE. , Wat lhree eggs, four ounces of sugar, one cup of flour, one 4] Hal it dessertspoonful of Breadmaker’s Baking Powder, three \ — ‘ tablespoonfuls of boiling water. Mix the baking powder Hui A with the flour, and beat each of the eggs separately. 2 Then mix all the ingredients together, and bake in jelly . tins in a brisk oven, When cool, chocolate frosting put : An between the cakes makes them very delicious, or jelly, nih if if preferred. * PLUM CAKE. NY i One pound each of butter, sugar and flour, ten eggs, < 01 i) baal i one pound of raisins, half pound each of currants and 2 eC HG liced citron, a teaspoonful of ground cloves, one of mace, 4 ir ne nutmeg, the juice and grated peel of a lemon, half Ee ce ath i, coffee cup of mojiasses. [Beat the butter tiii it is soft = m ne and creamy, then add the sugar. Beat the whites and pi
yolks of the eggs separately; stir the yolks in with la
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LESSONS IN CAKEMAKING. 49
the butter and sugar ; stir the flour in gradually (having first mixed one heaping teaspoonful of cream of tartar with it), When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. This should be made several days before it is used.
A RICH PLUM CAKE.
One pound of fresh butter, one pound of powdered loaf sugar, one pound of flour, one and a half pounds of
currants, { unds candied peel, one pound sweet almond o ounces allspice, a quarter ounce of cinna- mon these in powder), ten eggs, a glass of brandy. Beat the butter to a cream, and add the sugar; stir till light, and put in the spices; in fifteen minutes work in
the eggs, two or three at a time, then adgl the orange, lemon, and citron peel and currants, and mix them well with the almonds, blanched and cut small; last of all add the flour and brandy; bake in a hot oven for three hours, in a tin hoop with plenty of paper underneath.
STRAWBERRY SHORT-CAKE.
Butter, flour, strawberries, sugar, whipped cream. Make a rich, short crust with butter and flour, allowing one ounce more of flour than butter; bake in flat tins of equal size (the pastry when baked should be about an inch thick); open the short-cake, butter it well, and cover one-half with a layer of strawberries previously mixed with sugar; have alternate layers of berries and pastry, finishing with the former, over which place a layer of whipped cream,
50 THE BREADMAKER’S COOKING LESSONS.
LADY FINGERS. Four ounces of sugar, four yolks of eggs, mix well; three ounce flour, a pinch of salt. Beat the four whites and stir in gradually; butter a shallow pan and squirt the mixture’ through a piece of stiff paper rolled up; dust with sugar and bake in a not too hot oven.
WHITE BRIDE CAKE.
Take one pound of butter, put it into a basin and beat it with your hand till it comes to a fine cream, then add one and one-quarter pounds of pulverized sugar, and beat together until it is fine and white; then add one pound of sifted flour, give it a stir and then add the whites of fourteen eggs ; continue to beat it and add an- other pound of flour and fourteen more whites; beat well; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven.
SHREWSBURY CAKE.
One pound of sugar, pounded cinnamon, a little grated nutmeg, three pounds of flour, a little rose water, three eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind ; add the rose water to the eggs, and mix with the flour, etc., then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like.
ROCK BISCUITS. Half a dozen eggs, one pound of white sugar, nine ounces of flour, a quarter pound of currants; beat the eggs until very light; add the sugar, and mix thoroughly ; add the flour and currants, gradually mix- ing all the time. Place upon greased tins in the form This is best done with a fors.
Bake half an hour, and keep in a tin canister,
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LESSONS IN CAKEMAKING. 51
OATMEAL BISCUITS.
Six ounces of flour, three ounces of oatmeal and white sugar, three ounces of butter, enough soda to lie on a five cent piece, one largeege. Melt the butter and add to the flour, oatmeal, sugar and soda; mix thoroughly ; put a tablespoonful of cold water into a basin and break the egg into it and whisk slightly ; add this to the other ingredients and mix smoothly; turn on to a well-floured board, roll as thinly as possible and cut into shapes with a cake cutter. Grease a baking tin, and bake for about
twenty minutes. LEMON BISCUITS.
One pound of flour, half a pound of white sugar, a quarter pound of fresh butter, one ounce of lemon peel, one tablespoonful of lemon juice, three eggs. Add the butter to the flour and rub finely with the hands ; mince the lemon peel and stir it and the sugar into the
former mixture; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased baking tin about two inches apart. Bake for twenty minutes.
COCOANUT BISCUITs.
Six ounces of cocvanut grated, nine ounces of white sugar, three eggs. Whisk the eggs for about twelve minutes, then sprinkle in the sugar gradually, lastly the cocoanut; form with your hands into little pyramids ; place upon white paper, and the paper on tins, Bake in a slow oven until slightly brown.
HARD BISCUITS.
Two ounces of butter, skimmed milk, one pound ot flour. Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling-pin, and work it very smooth. Roll it
thin and cut it into round biscuits; prick them full of holes with a fork. About six minutes will bake them,
52 THE BREADMAKER’S GOOKING LESSONS,
BISCUIT POWDER. Dry plain biscuits in a slow oven. Roll them with a rolling pin. Then grind ina marble mortar till reduced to powder. Keep in a tin canister.
RICE BISCUITS. Half a pound of ground rice, five ounces of white sugar, four of butter, two eggs. Well beat the butter; stir in gradually the ground rice and sugar; well whisk the eggs and add to the other ingredients... Roll out on the paste board and cut into shapes with paste cutter, Place upon greased tin and bake a quarter of an hour in a slow oven.
PLAIN AND VERY CRISP BISCUITS. One pound of flour, yolk of one egg, some milk. Make into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuits. Bake
them in a slow oven till quite dry and crisp.
BISCUITS OF FRUIT.
To the pulp of any scalded fruit put an equal weight of sugar sifted. Beat it two hours, then put it into little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them.
PANCAKES IN VARIETY.
On cold winter mornings pancakes of all kinds hold an important place at the breakfast table; the buck- wheat cake the most cherished of all. When properly made, this is the most delicious of all the griddle cakes, but it has been against it when made from yeast or risen over night that it was difficult to make light and sweet, and that disagreeable effects frequently followed its eat- ing. It is found that by the use of the Breadmaker’s Baking Powder to raise the batter these objections have been entirely overcome, and the buckwheat cakes
2m with a 1 reduced
of white ie butter ; ‘ell whisk oll out on te cutter, f an hour
k. Make till quite s. Bake
al weight into little next day,
nds hold he buck- properly lle cakes, t or risen id sweet, d its eat- dmaker’s bjections sat cakes
LESSONS IN CAKEMAKING. 53
are made a most delicious food, light, sweet, tender and perfectly wholesome, that can be eaten by any one with- out the slightest digestive inconvenience. Once tested from the following recipe, no other will be used :—Two cups of buckwheat, one cup of wheat flour, two table- spoons of Breadmaker’s Baking Powder, one-half tea- spoonful of salt, all sifted well together. Mix with milk into a thin batter and bake at once on a hot griddle.
The purest and richest syrup is made by dissolving sugar in the proportion of three pounds of sugar to one pint of water. Many persons prefer the flavour of syrup made of Orleans sugar to that made of the white.
Rice griddle cakes are very delicious. The rice is cooked until perfectly soft, drained dry, mashed with a spoon until the grains are well broken up. For each cupful of rice take two eggs, one pint of milk, one heap- ing teaspoonful of Breadmaker’s Baking Powder, one- half teaspoonful of salt, and flour enough to make a thin batter.
For hominy cakes take two cupfuls of cooked hominy, and crush it with a potato-masher until it is a smooth mass. Add one level teaspoonful of salt, two teaspoon- fuls of Breadmaker’s Baking Powder, and one cupful of flour, Stir together; then add by degrees one quart of milk, and lastly three well beaten eggs. Bake in thin cakes.
Very delicate and delicious cakes are made by allow. ing two teaspoonfuls of Breadmaker’s Baking Powder and one-half teaspoonful of salt to one quart of milk, and sufficient corn meal, mixing all into a smooth, thin batter ; no eggs or butter are used for these. The cakes bake quickly to a rich deep brown, and are extremely tender and light.
A very delicious, sweet pancake is made by taking one pint of sweet milk, four eggs, two tablespoonfuls of
54 THE BREADMAKER’S COOKING LESSONS.
powdered sugar, two tablespoonfuls of melted butter, one teaspoonful of Breadmaker’s Baking Powder, and flour enough to make a moderately thin batter. Beat the eggs, whites and yolks separately, until well frothed ; stir the butter, sugar, and one cupful of flour, into which the baking powder has been mixed, into the yolks, then add the milk. If needed, add more flour Bake in small cakes, butter each one as it comes from the fire, place four in a pile, with very thin layers of any kind of sweet jelly between, and powdered sugar over the top. They should be baked very thin and four served to each person.
PIES, PUDDINGS, TARTS, ETC,
gelled Sta
Of all the people who prate about the unhealthfulness of pies, we never yet came across one who really lived up to their doctrine. As a boy, it always seemed to us, that those who had most to say were willing to attempt the largest piece. A nicely made pie gives zest and variety to-the meal, and as the rule is to serve it only at dinner, there is not much danger of its being very harm- ful, A pie should never be made with a tough basswood crust, for unless a pie is really exquisite it is a sorrowful affair, and a disappointment. .
PIE CRUST. 1. The crust is the soul of a pie, and as it is on the outside it is easy to teli what manner of pie a pie is as to quality by looking at it. The shortening of pie crust should be of fine flavoured butter and firm lard. To
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PIES, PUDDINGS, TARTS, ETC. 55
commence with, the lard should be chopped into the sifted flour until it is as fine as the flour itself. Then mass it with very cold water into a ball and roll thin, flouring your kneading board. Butter the sheets, dust very lightly with flour, and roll into a scroll. Again roll into sheets, again dust with flour, and roll thin again until the butter all disappears. Butter your pie plates or tins, lay the bottom crust, which in some kind of pies should be glazed as follows to prevent soaking up the juices and leaving it clammy and raw. Glaze: -—Brush the crust with a well beaten white of an egg. If the same glaze is brushed over the top crust it gives a lovely brown colour, which for some kinds of pie is desirable. A top crust pie, such as mince and fruits, should never be made without seasoning and spicing to taste before the crust is put on. If this is left to be done after cooking, as some are accustomed to do, the pie has no charms for yours truly, and the same may be said of any pie whether it has an upper crust or not.
2. One quart of flour, one-half pound of sweet lard, one-half pound of new sweet butter, one cup of very cold water, a little salt,
CUSTARD PIE.
One pint of milk, three eggs, a little salt, three table- spoons of sugar. Flavour with vanilla or nutmeg and essence of lemon. If the milk is scalded it will require but two eggs to a pint.
RICE PIE,
For two pies, take two tablespoons of rice; wash and put it into a farina boiler with a quart of milk; cook until perfectly soft. Let it cool; add three eggs, well beaten, with three tablespoons of sugar and one of butter; a little salt, cinnamon and a few stoned raisins, Bake with under crust,
55 THE BREADMAKER’S COOKING LESSONS.
CREAM PIE.
One pint of milk, scalded; two tablespoons of corn t. starch, three tablespoons of sugar, yolks of two eggs. thre Wet the starch with a little cold milk; beat the eggs spoc and sugar until light, and stir the whole into the scald- pep] ing milk. Flavour with lemon or vanilla, and set aside x to cool. Line a plate with pie crust and bake; fill it pum with cream, and cover it with frosting made of the salt, whites of eggs, beaten dry, with two tablespoons of brov sugar. Bake a delicate brown. cutt:
and CREAM PIE ELEGANTE. ~ . stov
For one pie, beat together one cup sugar, one-half nile
cup corn starch, two eggs. Stir into one pint hot milk; : thro
when well cooked and cool, flavour and put between ae crusts that have been baked and are cold. ie CRUST FOR CREAM PIE. Swe
cust:
One pint flour, one-half teacup lard, one-quarter tea- cup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between.
PLAIN APPLE PIE.
Line your plate with pastry; fill with sliced sour apples; put on sufficient sugar to sweeten ; flavour with a trifle of cinnamon and allspice; cover with medium top crust, crimping it to the bottom crust. Bake until
crus!
the apples are thoroughly cooked. This pie is best rT cold. cup : LINCOLN PIE. halk One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Or i Bake with lower crust, and when done spread a meringue eggs, aa of the whites of three eggs, beaten with three tablespoons 4 the c me and «
sugar over the top, and brown in oven.
ns of corn two eggs. t the eggs the scald- d set aside ake; fill it ide of the sspoons of
r, one-half t hot milk; it between
juarter tea- and lower between.
sliced sour avour with th medium Bake until nie is best
r size of an 1 juice of a en to taste. a meringue
tablespoons
PIES, PUDDINGS, TARTS, ETC. 57
PUMPKIN PIE,
1. One cup stewed pumpkins, one coffee cup milk, three eggs, piece of butter size of a walnut, two tea- spoons cinnamon, one teaspoon ginger, a little salt and pepper. Sweeten with molasses.
2. A pumpkin, one good cupful of molasses; to a whole pumpkin allow three pints of rich milk, four eggs, some salt, one teaspoonful ground ginger, a little cinnamon, brown sugar to taste, crust. Prepare the pumpkin by cutting into small pieces. Stew rapidly until it is soft and the water is stewed out, then let it remain on the stove to simmer all day. When well cooked add the molasses, and cook all down until nearly dry. Then sift through a colander, it will nearly all go through if properly cooked. Then add the milk, spices and eggs. Too much spice destroys the flavour of the pumpkin. Sweeten to taste. Then bake in a crust the same as for custard. Let it cook until of a dark brown colour. This is a very wholesome dish.
SQUASH PIE,
One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon. Bake in a bottom crust the same as pumpkin pie.
PIE PLANT PIE, Two cups pie plant, one tablespoon water, one-half cup sugar, a little butter. Crust: one pint flour, one- halt cup lard; pinch salt; water to roll out.
COCOANUT PIE,
One cup powdered sugar, one-half cup butter, four
eros. one ci
ggs, up grated cocoanut, «
g scoanut, one quart milk. Put the cocoanut with the butter and sugar; add the milk
mand eggs. Makes two pies. Crust as for custard ple.
Ym I
ities =
5p ae RE PASEO I
58 THE BREADMAKER’S COOKING LESSONS.
A VERY RICH LEMON PIE.
1. One large lemon, one teaspoon of butter (heaping) ; one and one-half cup of sugar, three eggs, one heaping teaspoon of flour, one-half glass brandy. Grate the yellow part of the rind and squeeze the juice of the lemon; beat the bitter and sugar to a cream with the yolks of the eggs; then stir in the grated rind and juice, flour and brandy; lastly whip and stir in the whites. Bake with an under crust.
2. One cup of sugar, one tablespoonful butter, one egg, one lemon, juice and rind, one teacupful of boiling water, and one tablespoonful corn starch. Dissolve the corn starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture; cool, add the lemon juice, rind and beaten egg; bake with or without upper crust.
3. Three eggs, one large spoonful of butter, one small cup of sugar, juice and rind of a lemon. Beat the butter and sugar until like cream, beat the yolks and whites of the eggs separately, grate the lemon peel and strain the juice, add the yolks and lemon to the butter and sugar, and mix well. Then bake in two open tins of paste. Beat the whites toa stiff meringue, with three tablespoonfuls of sugar and a few drops of rose water. When the pies are done spread the meringue over and return to the oven for five minutes.
MINCE PIES.
Two pounds lean fresh beef, boiled, and when cold, chopped fine; one pound beef-suet, cleared of strings and minced to powder; five pounds apples, pared and chopped; two pounds raisins, seeded and chopped; one
pound sultana raisins, washed and picked over; two pounds currants, washed in four waters and carefully picked over (otherwise look out for dirt); three-quarters
S.
(heaping) ; ne heaping Grate the lice of the n with the | and juice, the whites.
butter, one l of boiling Jissolve the
it into the , then pour emon juice, Ipper crust. r, one small
Beat the » yolks and lemon peel mon to the ake in two ff meringue, 2w drops of he meringue
when cold, d of strings 3, pared and nopped; one | over; two nd carefully ree-quarters
PIES, PUDDINGS, TARTS, ETC. 59
© of a pound of citron, cut up fine; two tablespoonfuls
cinnamon, one powdered nutmeg, two tablespoonfuls mace, one tablespoonful cloves, one tavlespoonful all- spice, one tablespoonful fine salt, two and a half pounds brown sugar, one quart brown sherry, one pint best brandy. As this mince will keep for months, carefully cover and add more liquid if it dries out.
MOCK MINCE MEAT.
Six soda crackers, rolled fine; two cups cold water, one cup molasses, oae cup brown sugar, one cup sour cider, one and a hals cup melted butter, one cup raisins seeded and chopped, one cup currants, two eggs beaten light, one tablespoonful cinnamon and allspice mixed, one teaspoonful nutmeg, one teaspoonful cloves, one teaspoonful salt, one black pepper, one wineglass of
_brandy. Almost any one not in the secret would take
this for the real mince meat pie, and, therefore, it is good any time of the year
PEACH PIE.
Puff or short crust, peaches and sugar, Line a dish with a nice crust, skin the peaches, remove the stones, and put the fruit into the dish, with a little sugar and water. Cover with crust and bake a golden brown.
ORANGE PIE.
Three eggs, three-quarter cup of white sugar, two tablespoonfuls butter, one orange—juice and half the grated rind; half lemon—juice and grated peel; nut- meg to taste. Cream the butter and sugar, beating in the orange and lemon until very light; add the beaten yolks, fill two pastry shells, and bake. Beat the whites stiff with two tablespoonfuls powdered sugar, and wh the pies are done, spread over them, returning to the oven for three or four minutes,
60 THE BREADMAKER’S COOKING LESSONS.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe | I cherries, regulating the quantity of sugar you scatter |= am ne over them by their sweetness. Cover with upper crust | fine and bake; eat cold, with white sugar sifted over the top. 2 con Blackberry, raspberry, plum, currant, gooseberry, : of | damson, strawberry, rhubarb, apple, peach and pear pie, Pe thre all made the same. ae four
RIPE GOOSEBERRY PIE, ; forn
Top and tail the berries; line your dish with crust, @ of \ and fill with berries, stewing white sugar among them. in a Cover and bake. » don CUSTARD PIE. F the
Line pie tin with a good crust; make a nice custard, me sauc leaving out the whites of two eggs, which beat to a stiff im T froth, and spread on top of the pie as soon as baked; Ha day return to the oven after sprinkling granulated sugar P over the pie, and leave a moment, or until the pie is a suet delicate brown. lem of n ina PUDDINGS. melt
TO BOIL A PUDDING IN A BAG. flout
Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding ; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep
the pudding from burning.
[Can M ing. past rem: TO STEAM A PUDDING.
Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for
cake soak
may
ic serv
boiling. mou
with ripe yu scatter per crust sr the top. oseberry, | pear pie,
vith crust, ong them.
‘e custard, t to a stiff as baked ; ited sugar he pie is a
‘ick cotton with flour lip the bag out easily. tle to keep
cloth over he steamer ‘ou do for
61
PIES, PUDDINGS, TARTS, ETC.
PLUM PUDDING,
Pick and stone half a pound of Malaga raisins, wash ' and dry the same quantity of currants, chop, not too fine, three-quarters of a pound of beef suet, put it ina convenient basin, with six ounces of sugar, two ounces of mixed candied peel sliced, three ounces of flour, three ounces of bread-crumbs, a little grated nutmeg,
four eggs, a gill of water, or perhaps a little more, to
form a nice consistence; butter a mould, put a piece of white paper over the top and round the sides, tie it in a cloth, boil for four hours in plenty of water; when
done, remove the cloth, turn it out of the mould, take
the paper off the sides and top, and serve with sweet sauce round; it may also be boiled in a cloth,
The above is only for Christmas. Now for any other day.
Put into a basin one pound of flour, one of chopped suet, half a pound of mixed fruit, a little spice, grated lemon-peel, three ounces of sugar, two eggs, half a pint
5>>
of milk, or enough to make it a proper thickness, tie it in a cloth, boil four hours, turn it out, and serve with melted butter, or sweet sauce; bread-crumbs instead of flour is good, or half of each.
A SERIES OF ECONOMICAL PUDDINGS.
(Can be made either in a mould, basin, tart-dish, or tin cake-pan. ]
Well butter either, fill lightly with any of the follow- ing ingredients :—Either stale buns, muffins, crumpets, pastry, white or brown bread, sliced and buttered, the remains of sponge-cakes, macaroons, ratafias, almond cake, gingerbread, biscuit of any kind, previously soaked. For a change with any of the above, you
e fen01 nae ete Baie 3 = f it@sii OF Gricd iruit OF pre-
serves, even plums, grated cocoa nut, etc. When your mould is full of either of the above, put in a basin a
62 THE BREADMAKER’S COOKING LESSONS,
quarter teaspoonful of either ginger, a little mixed spice. or cinnamon, if handy, grated orange, lemon, or a few drops of any essence you choose; put in three eggs, which beat well, add three gills of milk for every quar. ter mould. When the above is well mixed, fill up nearly to the rim. It can be either baked or boiled, or put into a saucepan one-third full of water, avith the lid over, and let simmer for about an hour. Pass a knife round the inside of the basin or mould, turn out your pudding, pour over either melted butter with a little sugar, the juice of a lemon or spirit sauce,
cu FRUIT PUDDING, ‘ such as green gooseberry, is best made in a basin, the ing basin to be buttered 4nd lined with the paste, rolling it on round to the thickness of half an inch; then get a pint the of gooseberries and three ounces of sugar; afjer having anc made your paste, take half the fruit, and lay it at the of | bottom of your basin, then add half your sugar, then bro put the remainder of the gooselicrries in and the remainder of the sugar; on that draw your paste to I the centre, join the edges well together, put the cloth she over the whole, tying it at the bottom, and boil in cru plenty of water. [Truit puddings, such as apples and thic rhubarb, should be done in this manner; boil for an Spor hour, take out of the saucepan, untie the cloth, turn out He on a dish, or let it remain in the basin, and serve with butt
sugar over. A thin cover of the paste may be rolled round and put over the pudding. Ripe cherries, cur- rants, raspberries, plums, apples may be used in the same way, and require less sugar.
BREAD PUDDINGS.
namical one W then e€ges arn d ma .o gets 5 Lee 3) Br atic Cane Cut Some
he
> 3
ie) q
mint
Dro]
Bread and butter very thin, plece it in a pie-dish as lightly as possible, till three-parts full; break into a
iS.
nixed spice, n, or a few three eggs, every quar- ced, fill up r boiled, or with the lid ‘ass a knife n out your ith a little
_ basin, the e, rolling it ) get a pint fyer having iy it at the sugar, then n and the ir paste to t the cloth nd boil in apples and boil for an h, turn out serve with y be rolled lerries, cur- sed in the
Cut son pie-dish as eak into a
ic
PIES, PUDDINGS, TARTS, ETC. 63
basin one egg, add two teaspoonfuls of flour, three of brown sugar; mix all well together, add to it by degrees a pint of milk, a little salt; pour over the bread; bake in an oven; it will take about half an hour; this will make a nice size pudding for four or five persons. This may be done in twenty different ways, by varying the flavour of the ingredient, nutmeg, cinnamon,
as lemon-peel, orange-peel, mixed spice, or essences of any kind. For children, s\itn 1 dk, or half milk and water, dates, or French pluz.s, or figs, previously soaked and cut, may be added; they are excellent for children.
2, One pint bread crumbs, one quart milk, one heap- ing cup sugar, dessertspoonful butter, yolks four eggs, one lemon grated; bake until done. Beat the whites of the eggs to a stiff froth, adding the juice of the lemons and four tablespoonfuls of sugar; spread over the top
of the pudding, and replace in the oven until slightly brown.
LEMON PUDDING. Line a deep dish with sponge-cake, baked in thin sheets as for jelly cake, or, if not cx
crust rolled very thin,
vivenient, with pie Fill with a mixture made by thickening one quart of boiling water with four table- spoonfuls of rice flour. Add to this the grated rind of one lemon and the juice of three, quarter of a pound of butter, and sugar to taste,
MOLASSES DUMPLINGS,
One pound of sifted flour, six ounces of good butter (or suet freed trom strings and powdered fine), three teaspoontuls of Breadmaker’s Baking Powder, a half | teaspooful of salt. Make up the dough with a little water, pick up lightly into balls and boil for twenty minutes in equal quantities of molasses and water, Drop them in as soon as the mixture boils,
$4 ‘THE BREADMAKER’S COOKING LESSONS.
STEAMED PUDDING. Two eggs, one cup each of sugar and sour milk, one. half teaspoonful of soda, a little salt, dried currants, ba raisins or other fruit, and one cup of flour. Beat the |
eggs and stir in the sugar, dissolve the soda in milk, and per mix in also the soda and salt; then thicken with flour a rather thicker than for cake, put into a two quart pan a and set in the steamer and steam an hour and a half. pa
STEAMED BATTER PUDDINGS. yo
Stir together one-half cup of sugar anda tablespoonful 7 im of butter, then add two eggs well beaten, one cup of a twe sweet milk, one-half teaspoonful of salt, two teaspoonfuls anc of baking powder, one cup of any kind of fruit, and flour enongh for a thick batter, steam in a three-quart pan oa r for two hours, then serve warm with sauce made as — Ae follows:—One cup of white sugar, one-third cup of littl butter, and one teaspoonful of vanilla stirred toacream, | sug
BAKED APPLE PUDDING.
Fill a three-quarter earthen dish with pared and fs © quartered apples; sprinkle on these one cup of sugar, fof b a*little cinnamon, fresh butter the size of a small egg, Fin vy and one-half cup of water; cover and bake thirty ] with minutes. Roll a piece of chopped paste into a strip Bak about two ‘nches wide that will reach around the | wan pudding dish; roll the remainder to cover the dish. 3% Som Take the pudding dish from the oven, slip the strip of _ and paste between the apple and the dish and put on the top crust ; return to the oven and bake one hour. Serve rey vith creamy sauce.
yolks RICE PUDDING. table
On’ ‘eacup rice, one teacup sugar, one teacup raisins, Male small piec:: butter, a little salt, two quarts milk. Bake sugar from an hour and a half to two hours. Serve with the ;
;
sauce Se bi . same OTOW]
milk, one currants, Beat the milk, and with flour quart pan 1a half.
lespoonful ne cup of aspoonfuls , and flour quart pan e made as rd cup of O a cream,
pared and » of sugar, small egg, ake thirty ito a strip round the
the dish. the strip of put on the ur. Serve
‘up raisins, ilk, Bake Serve with
| of butter, three tablespoons of sugar.
PIES, PUDDINGS, TARTS, ETC,
THE ALMA PUDDING,
Make half a pound of bread crumbs, which put in basin ; add two ounces of Sago, SIX ounces of fine chop- ped suet, five ounces of sugar, four ounces of sultana raisins, six eggs, half a gill of rum, and one tablespoonful of apricot jam. Well butter the interior of a pudding basin; add the mixture. Put some water in a sauce- pan, set it on the fire; when beginning to boil, put in your basin, which ought to be a little more than half immersed in the water. Boil gently on a slow fire for
two hours; take it out, pass the knife between the basin and pudding, and serve.
a
INDIAN PUDDING. Add to one quart boiling milk two well-be _three tablespoons Indian meal, one tablespoon flour, a
little salt. Bake three-quarters of an hour. Serve with sugar and cream.
aten eggs ;
TAPIOCA PUDDING,
One small cup tapioca, one quart of milk, one teaspoon
Soak the tapioca in water four or five hours, then add the milk ;
flavour -with essence of lemon or
anything else you prefer, Bake slowly one hour. To be made the day before it is wanted, and eaten cold with cream or milk and sugar.
Some prefer the pudding made with three pints of milk and no water.
«fh TAPIOCA AND COCOANUT PUDDING;
One cup tapioca, soaked Over night ; yolks of four eggs, white of two; one
tablespoons grated cocoanut. Bake Make frosting of white t
one quart milk, cup sugar, two one-half hour. WO eggs, three tablespoons sugar, two tablespoons grated cocoanut ; spread over
the pudding when baked, Set in the oven until a light brown.
THE BREADMAKER S COOKING LESSONS.
TAPIOCA PUDDING. : pples to fll a dish; put inte | T Soak half a pint of [ae Pow r one hour ; add § sulee apples. [am suga with ja mint
APPLE
Pare and core enough a each apple a pit of lemon peel. tapioca in one quart of lukewarm wate a little salt ; favour with lemon; pour over the Bake until apples are tender. Eat when cold,
cream and sugar.
1 Pow salt.
with
TAPIOCA CREAM. Three tablespoons tapioca, soaked in a teacup of add one quart of milk; stir together ites. Beat the yolks of three eggs, horoughly ; stir into the milk; Beat the whites very stiff, put in pour the rest over it. Serve Tj
add with
water over night ; and boil twenty mint and one cup sugar t flavour with vanilla.
the bottom of the dish and
cold. COCOANUT PUDDING: two tablespoons corn starch, e
rises
t half cup sugar, 4 little salt. 1 when boiling add the C) Bak
arch, wet with a little cold milk ; then the sugar,
ntil it makes a smooth paste. Then ale
d stir in the beaten egs> Flavout Si
a, and when slightly cooled add hall very
Pour into a mould; set in a coo! ? ie ittle
One pint rich milk, whites of four eggs, scan
Put the milk over the fire, anc
corn st stirring constantly, U take from the fire an with lemon oF vanill rated cocoanut.
ag Serve with so
place. ft custard.
CHOCOLATE PUDDING. art of milk, scalded ; one and one-half squares 7 I: ated; wet with cold milk, and stir into When the chocolate 1s dissolved,
id the yolks of six Bake about
One qu of chocolate, gt ‘ size the scalded milk. m ther pudding dish; a¢ 1 six tablespoons supat. Beat the wh.tes of the eggs
ete F pan eggs, |
pour into a a well beaten, ant ~~ lem three-quarters of an hour. to a stiff froth ; add six tablespoons Ssuget. Spread the frosting over the top; set again in the oven until a light
brown.
PIES, PUDDINGS, TARTS, ETC.
PUFFS.
ut inte Two cups flour, two teaspoons Breadmaker’s Baking pint of Powder, sifted together; add one and three-fourths cups ir; add sweet milk, one teaspoon melted butter, one-half cup of apples. sugar, one egg; stir quickly. Bake in patty tins twenty d, with minutes. Serve with sauce. FRITTERS.
oun: of Two cups flour, two teaspoons Breadmaker’s Baking secetiies Powder, two eggs, milk enough for stiff batter, a little
= salt. Drop into boiling lard; fry light brown. Serve
ree eggs, ye milk ; ff, put in
with cream and sugar or sauce.
APPLE PUDDING.
t. oerve Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg, a little lemon or vanilla, and cover with a crust; set on top of the stove until the crust
n starch, rises, then bake a nice brown.
little salt. Te add the the sugar, ste. Then . Flavour od add hall t in a @ool
Crust—One quart flour, three teaspoons Breadmaker's Baking Powder, piece of butter size of an egg, salt, milk
enough to mix soft dough.
Sauce for Above—One egg, one cup fine sugar, beaten very light ; pour a little boiling water over until the con- sistency of cream. Flavour with vanilla, and grate a little nutmeg on top.
PUDDING SAUCE. 1. Take two cups of white sugar, a lump of butter the
size of an egg, one well-beaten egg. Stir these together,
half squares : C i 1@) . nd stir int *
» dissolved, then add a teacupful of boiling water; put it in a sauce-
oS pan until it thickens; do not let it boil: flavour with of six eggs,
Bake about ; of the eggs
Spread the until a light
lemon or vanilla.
2. One cup sugar, two eggs; beat the yolks very Mlight, add sugar, mix thoroughly, add the whites, beaten to a stiff froth; then add two tablespoons brandy. Serve as soon as made,
§8 THE BREADMAKER’S COOKING LESSONS.
PUDDING SAUCE (COLD).
One heaping teaspoon of butter, one cup of fine sugar, one glass of sherry of madeira wine. Beat the butter and sugar to a cream, and gradually beat in the wine ; grate a little nutmeg over it before sending to table.
WINE SAUCE (HOT).
Boil one-half pint of water with a tablespoon of flour, and strain on the sauce made as above just before send- ing it to table. Set it over the top of the tea-kettle three
_ ur four minutes. FOAM SAUCE.
One cup pulverized sugar, two eggs; beat sugar and yolks together in a bowl; set in boiling water; stir until hot ; then add whites beaten stiff. Put a small piece of butter and tablespoon of brandy in a dish ;
pour over them the sugar and eggs Just before serving.
CHOCOLATE BLANC MANGE,
One quart of milk, one-half box of gelatine, soaked in one cup water ; four tablespoons crated chocolate, rubbed smooth in a little milk; three eggs, vanilla. Heat the milk until boiling, then add the other ingredi- ents; boil five minutes. Pour into mould. Serve cold with sugar and cream oF custard,
CORN STARCH BLANC MANGE,
One quart milk, one cup sugar, three tablespoons corn starch ; flavour with lemon or vanilla. Boil the milk and sugar together, flavour, then stir in corn starch dis- solved in a little cold milk. Boil and turn into mould.
swe
egg
to ¢
PIES, PUDDINGS, TARTS, ETC,
TARTS, ETC.
e sugar,
= butter CURRANT AND RASPBERRY TART. |
e wine ; To three cups of currants allow one of raspberries, ible. mix well together before you fill the crust, and sweeten
abundantly. Cover with crust and bake ; eat cold, with
white sugar sifted over it. of flour, &
ore send- CURRANT TART ttle three - is made as above, with more sugar. The most common ~ fault of currant pie is extreme sourness. Small fruits should be looked over carefully before they are cooked.
ugar and ~ Currants are troublesome, but they must nevertheless ater ; stir be looked after warily on account of their extreme stem- t a small " miness.
GREEN GOOSEBERRY TART.
Top and tail the gooseberries. Put in a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten well, and set aside to cool. When cold pour into pastry shells, and bake with a top crust of puff-paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minntes. Eat cold.
1 a dish; e serving.
ie, soaked chocolate, s, vanilla. er ingredi-
Serve cold DAMSON TART.
Pick over the fruit, put in a dish lined with pastry, sweeten very freely, cover and bake. Br::sh with beaten spoons corn egg when done, and return to the oven tur a few minutes il the milk . starch dis- (3 CUSTARD. into mould. 4 One quart of milk, four eggs, grated nutmeg, sugar to > taste; leave out whites of two eggs and beat them toa stiff froth, When the custard is baked, spread the beaten whites on, sprinkle sugar, over, return to the
to glaze.
custard.
70 THE BREADMAKER’S COOKING LESSONS
CORN STARCH CUSTARDS. Put a pint of milk in a frying pan, iet it come io the boiling point, then add a pinch of salt and ‘wo table- spoonfuls of corn starch. Serve with sugar and cream.
CHOCOLATE CUSTARDS.
One-fourth of a cake of chocolate, one pint of boiling water, six eggs, one quart of milk, one-half cup of white sugar, two teaspoons of vanilla. Dissolve the chocolate in a verv (ttle milk, stir into the boiling water and boil three minutes, When nearly cold add the beaten eggs, stir into the milk, flavour and pour in cups, set in boil- ing water and bake.
CARAMEL CUSTARD.
Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir constantly until it is a thick, black syrup. Pour it into a quart of scalding milk ; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven, and bake
twenty minutes. COFFEE CREAM.
Soak half an ounce of best gelatine in a little cold water half an hour; then place it over boiling water and add one gill of strong coffee and one gill of sugar; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain inte your mould. Be sure that this has been previously with cold water.
ORANGE CREAM.
Make the same as coffee cream, ding one gill of orange juice and the grated rind of on. orange, which has been previously soaked in the orange ve while the e is dissolving over the boiling | -er, and the
cel atiy geia tHe
beaten yolks of two eggs when you take off, and quite hot.
ts one ful « Bea steal the «
ents
rath
ie io the vo table- d cream.
of boiling .of white shocolate -and boil ten eggs, t in boil-
a tin pan. ywn, then ip. Pour s of white pour into and bake
little cold water and var; when re; stir in ur mould. with cold
one gill of ge, which » while the -, and the | quite hot.
PIES, PUDDINGS, TARTS, ETC. 71
APPLE SNOW.
Mash the pulp of three baked apples with silver spoon ; add one cup sugar, and the beaten white of an egg; flavour and beat one-half hour. Serve on soft custard or alone,
BAKED CUSTARD.
One quart milk, four well beaten eggs, four table- spoons sugar. Flavour to taste. Bake in moderate oven,
APPLE CREAM.
One cup thick cream, one cup sugar, beat till very smooth ; then beat the whites of two eggs, and add; stew apples in water till soft; take them from the water with a fork ; steam them if you prefer. Pour the cream over the apples when cold.
CHOCOLATE CREAM.
Half a cake of chocolate dissolved in a little hot water; put in a cup of milk, and when it boils have five eggs well beaten and mixed with two cups of milk; pour the hot chocolate into the eggs and milk; stir well and boil all together for a few minutes; sweeten to your taste. To be eaten cold.
COCOANUT PUFFS.
The whites of three eggs, one cup of ground sugar, one teaspoonful of the extract of vanilla, one tablespoon- ful of corn starch, two cups of desiccated cocoanut, Beat the whites well, then add the sugar, and heat over steam, until a crust forms on the bottom and sides of the dish, Take it off the steam, add the other ingredi- ents and drop in small pieces on buttered tins. Bake rather quickly to a light brown.
THE BREADMAKER $ COOKING LESSONS.
ANIMAL FOOD,
BEEF, PORK, MUTTON, VEAL, Piet, POULTRY, AND GAME.
The question as to whether man belongs to the genus Carnivora, and should or should not eat flesh, is settled by the shape of his teeth, which proves incontestably that he should eat flesh—and generally he does it, no matter whose brother he offends. But grateful as are the ‘flesh pots” to civilized man, it does not follow that such a form of food conduces to the greatest physical endurance. The railway building navuy, able to do twice the labour of ordinary working men, eats coarse bread, porridge and milk if he can get it. It is not the purpose of this book however to change the habits of a people, but rather to assist them to get the best for their money. Standing first on the list is
BEEF, and of all forms in which it may be served, perhaps Roast Beer is the most savoury and delicious.
In purchasing beef secure meat of a deep red colour, with the fat mingled with the lean, giving it a mottled appearance. The fat will be firm, and the colour resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat) will not keep more than a day or two.
The best pieces for roasting are the sirloin and rib pieces. The latter are oftenest used by small families. Make your butcher remove most of the bone, and skewer the meat into the shape of a round. If you roast in an oven, it is a good plan to dash a small cup of boiling
ANIMAL FOOD. 73
water Over the meat in first putting it down, letting it trickle into the pan. This, for a season, checks the escape of the juices, and allows the meat to get warmed
through before the top dries by said escape. If there is on much fat upon the upper surface, cover with a paste of flour and water until it is nearly done. Baste fre- the genus quently, at first with salt and water, afterward with is settled the drippings. Allow about a quarter of an hour toa ntestably pound, if you like your meat rare ; more, if you prefer oes it, no to have it wel! done. Some, when the meat is almost ful as are done, dredge with flour and baste with butter--only once. allow that Remove the beef, when quite ready, to a heated dish; - physical skim the drippings; add a teacupful of boiling water, ble to do boil up once, and send to table in a gravy-boat. Many its coarse reject made gravy altogether, and only serve the red is not the
liquor that runs from the meat into the dish as it is cut. This isthe practice with some—inde housekeepers.
abits of a ‘t for their
ed most of our best If you have made gravy in a sauce-boat,
give your guest his choice between that and the juice in the dish,
called platter gravy. Serve with mustard, or f ’ . scraped horseradish and vinegar,
1, perhaps ., red colour,
TIME TABLE FOR ROASTING. Ten pounds of beef will take from two hours to two
a mottled hours and a half roasting. the colour Six pounds one hour and a
quarter to one hour and a
half. Three ribs of beef, boned and rolled, well tied round with paper, will (‘se two hours and a half. If beef is very tat, it does not require basting ; if very lean, tie it up in greasy paper, and baste well. These calculations are for a good brisk fire, and ina good
breed, so or eating if eing white
yin and rib ill families. and skewer roast in an
> of boiling
oven.
ROAST CWEF, WITH YORKSHIRE PUDDING. Set a piece of roast beef to roast up’: a grating, or several sticks laid across a dripping-pan. Thi c@-quar-
74 THE BREADMAKER’S COOKING LESSONS.
ters of an hour before it is done, mix the pudding and sentinue to roast the beef, the drip-
pour into the pan. upon the batter below. When
ping meanwhile falling both are done, cut the pudding into squares, and lay around the meat when dished. If there is much fat in the dripping-pan before the pudding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom. :
One pint milk, four eggs, whites and yolks beaten separately, two cups of flour, being careful not to make too stiff, and it should be baked to a yellow brown.
ROAST BEEF.
Prepare for your oven by dredging lightly with flour, and seasoning with salt and pepper; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like | well done. Serve with a sauce, made from the drippings 11 the pan, to which has been added a tablespoon of Harvey or Worcester- tablespoon of tomato catsup. If
shire sauce, and a ta you roast the round do not fail to baste it often.
BEF A-LA-MODE.
beef; remove the bone trom the mid- e tougher bits about the edges, reach. Set these
Take a rounc dle, and trim a. ay with such gristle, etc., as you © aside for soup-stock.
3ind the beef into a symmetrical shape by passing a strip of stout muslin, as wide as the round is high, abo it, and stitching the ends together at one side. Have at least a pound of fat salt pork, cut into strips
ready and long enough to reach
as thick as your middie finger, from top to bottom of the trussed round. Put a half inegar over the fire in a tin or porcelain sauce-
pint of v ith three or four minced shallots or button
pan ; scason W
oni nut ful fine for sca laic Re in 1 stif wit
a |
Nee
i and e drip- When nd lay 1 fat in be put . batter
beaten o make
V1).
h flour, 1e oven, quarter it rare; a sauce, rich has
orcester- sup. lf ften.
the mid. 1e edges, Set these
passing a gh, abo
e, Have nto strips 1 to reach ut a half ain sauce- -or button
ANIMAL FOOD. 75
onions, two teaspoonfuls made mustard, a teaspoonful nutmeg, one of cloves, half as much allspice, half spoon- ful black pepper, with a bunch of sweet herbs minced fine, and a tablespoonful brown sugar. Let all simmer for five minutes, then boil up once, and pour, while scalding hot, upon the strips of pork, which should be laid in a deep dish. Let all stand together until cold, Remove the pork to a plate, and mix with the liquor left in the dish, enough bread crumbs to make a tolerably stiff force-meat. If the vinegar is very strong, dilute with a little water before moistening the crumbs. With a long, thin-bladed knife, make perpendicular incisions in the meat, not more than half an inch apart, even nearer is better; thrust into these the strips of fat pork, so far down that the upper ends are just level with the surface, and work into the cavities with them a little of
. force-meat. Proceed thus until the meat is fairly riddled and plugged with the pork. Fill the hole from which the bone was taken with the dressing and bits of pork ; rub the upper side of the beef well with the spiced forced-meat. Put into a baking-pan with a little water to prevent burning; turn a large pan over ii to keep in the steam, and roast slowly for five or six /iours, allowing halfan hour toeach pound of meat. Ifthe beef be tough, you had better stew the round by putting 1 ina pot with half enough water to cover it. Cover tightly and stew very slowly for six hours; then set in the oven with the gravy
about it, and brown half an hour, basting frequently. If you roast the round, do not remove the cover,
except to baste (and this should be done often), until fifteen minutes before you draw it from the oven. Sei away with the muslin band still about it, and pour the rravy over the meat.
When cold lift from the gravy,—which, by the way, will be excellent seasoning for your soup-stock,—cut the
76 THE BREADMAKER S COOKING LESSONS,
stitches in the muslin girdle, and remove carefully and send the meat to table, cold, garnished with parsley and nasturtium blossoms. Carve horizontally, in slices thin asa shaving. Do not offer the outside to any one; but the second cut will be handsomely marbled with the white pork, which appearance should continue all the way down.
In winter it will keep a week and more, and as long in summer, if kept in the refrigerator—except when it is
on the table. BEEFSTEAK.
To fry a beefsteak is a culinary outrage, to speak plainly. A steak should be broiled, not fried. A piece of beef swimming in grease, dry and hard, is worse than waste of so much good material that otherwise cooked might be sweet, tender and digestible.
BROILED BEEFSTEAK,
Lay a thick tender steak upon a gridiron over hot coals, having greased the bars with butter before the steak has been put upon it (a steel gridiron with slender bars is to be preferred, the broad flat iron bars of grid- irons commonly used fry and scorch the meat, imparting a disagreeable flavour). When done on one side, have ready your platter warmed, with a little butter on it; lay the steak upon the platter with the cooked side down, that the juices which have gathered may run on the platter, but do not press the meat; then lay your beefsteak again upon the gridiron quickly and cook the other side. When done to your liking, put again on the platter, spread lightly with butter, place where it will keep warm for a few moments, but not to let the butter become oily, (over boiling steam is best); and then serve on hot plates. Beefsteak should never be seasoned with salt and pepper while cooking. If your meat is tough, pound well with a steak mallet on both sides.
it CO.
TI
ully and sley and ices thin yne; but with the e all the
as long vhen it is
to speak
A piece orse than se cooked
over hot refore the th slender rs of grid- imparting side, have tter on it; yoked side lay run on n lay your d cook the rain on the ere it will the butter then serve
at is tough,
te ae Pv a ay A
ANIMAL FOOD,
HOW TO CORN BEEF.
Rub each piece of beef well with salt mixed with one- tenth part of saltpetre until the salt lies upon the dry surface. Put aside in a cold place twenty-four hours and repeat the process, rubbing in the mixture very thoroughly. Put away again until next day, by which time the following pickle should be made and perfectly cold :—Five gallons water, two gallons salt, four ounces saltpetre, one and a half pound brown sugar. Boil this mixture ten minutes, and pour over the beef when cold. Examine the pickle, to be sure it keeps well, from day to day; if not, it shows that enough salt was not rubbed into the beef, and, after drying, that should be attended to once or twice more, but if the pieces are not too large there will be no trouble.
BEEFSTEAK PIE.
Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen potatoes in another pot. If you wish a bottom crust—a doubtful question—line a pudding-dish with a good paste, made according to the recipe given below. Put in a layer of the beef, with salt and pepper, anda very little chopped onion; then one of sliced potatoes, with a little butter scatttered upon them, and so on, until the dish is full. Pour over all the gravy in which the meat is stewed, having first thrown away the bone and thickened with brown flour. Cover with a crust thicker than the lower, leaving a slit in the middle.
BEEF TONGUE.
soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold water, and boil slowly until it is tender throughout. This you can determine by testing it with a fork,
THE BREADMAKER’S COOKING LESSONS,
BOILED CORNED BEEF.
1. If your piece is a round, skewer it well into shape, and tie it up with stout tape or twine when you have washed it in three or four waters and removed all the salt from the outside. Put into a pot, and cover with cold water. Allow, in boiling, about twenty minutes to a pound. Turn the meat three times while cooking. When done, drain very dry, and serve with drawn butter in a sauce-boat. Send around mashed turnips with the meat. They should be boiled in a separate pot, how- ever, or they will impart a disagreeable taste to the beef. The brisket is a good piece for a family dinner,
2. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips and cabbages with it. In this case the vegetables niust be peeled and all the grease care- fully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat.
BOILED BEEF (COLD), [To be used next day or when you like, for breakfast,]
Melt a good lump of butter, two ounces, over a slow fire, into a tablespoonful of flour; when it has simmered a little add some chopped onion (to taste) and a dessert- spoonful of chopped parsley when brown; season with pepper and add a tittle stock or gravy, or water; mince the meat, put it in with the rest, and let it heat gradually; when nearly boiling thicken with a teaspoonful of flour. Add a little catsup or sauce of any kind,
SPICED BEEF,
Four pounds of round beef chopped fine; remove all fat; add three dozen small soda biscuits rolled fine, four eggs, one cup of milk, one table: poon ground mace, two tablespoons of black pepper, one tablespoon melted
butter fill, pa bake t
Tak the si: two } an in two t lay fi pan, seasol until each t the li one h that t and f of bee
Per in pie the m ing vi in slo Four done
Th beef more rut t just ¢ the fi
re, ve he ith to 1g. ter he Ww -
eT,
t it off ing ase Te-
ity
low red ert- vith nce lly;
yur.
all our ice,
‘ted
ANIMAL FOOD. 79
butter; mix well and put in any tin pan that it will just fill, packing it well; baste with butter and water, and bake two hours in a slow oven.
BEEFSTEAK IN BAKING PAN.
Take two pounds of beefsteak, which cut in pieces the size of walnuts, but only half an inch thick; peel two pound of potatoes, cut in slices a quarter of an inch thick, two middling-sized onions sliced; mix two teaspoonfuls of salt and one of pepper. Then lay five or six slices of potatoes on the bottom of the pan, season them, then add some pieces of beef ; season again, then potatoes and onions, then beef, until the pan is full, potatoes on the top, seasoning each time; pour three quarters of a pint of water, lock the lid, put in your oven, or send to the baker’s, for one hour and a half; when done shake the pot gently, that the gravy may mix with the potatoes and onions, and forma nice thick sauce. Skirt or any other part of beef is excellent done thus.
BEEF WITH VEGETABLES.
Peel two sma!l carrots, one turnip, two onions, cut in pieces, put some sliced potatoes at the bottom, then the meat in centre; season, and cover over with remain- ing vegetables; add a few cloves, a pint of water; put in slow oven for three hours, take off the fat, and serve. Four pounds of any inferior parts of beef will eat tender done thus.
DRIED BEEF.
The most common way of serving dried or smoked beef is to shave it into thin slices or chips, raw; but a more savory relish may be mace of it with little trouble. Put the slices of uncooked beef into a frying pan with just enough boiling water to cover them; set them over the fire for ten minutes, drain off all the water, and with
80 THE BREADMAKER’S COOKING LESSONS.
a knife and fork cut the meat into small bits. Return to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well- beaten eggs, allowing four to a half-pound of beef; stir them into the pan with the minced meat, and toss and stir the mixture for about two minutes. Send to table in a covered dish. STEWED BEEF.
One tablespoonful of butter, two sliced onions, twelve whole cloves, allspice, one-half teaspoonful of salt, one- quarter teaspoonful of black pepper, one pint of cold water, two or three pounds of tender beef, a little flour. In a stew-pan place a large tablespoonful of butter, in which fry until quite brown two sliced onions add- ing, while cooking, twelve whole cloves; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper; take from the fire, pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening.
BEEF SAUSAGES,
To every pound of suet allow two pounds of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt and spices; mix well together, form into flat cakes and fry brown.
ROAST BULLOCK’S HEART
One bullock’s heart, a quarter pound of suet, six ounces of bread crumbs, a quarter pint of milk, one tablespoonful of chopped parsley, one dessertspoonful of chopped mixed herbs, a quarter pound of dripping or butter, one pint of gravy or beef-tea, For the sauce-—~
one small onion, a dessertspoonful of flour, salt and
pep mus ing
wat thor witl and all
piec plac stril bast up t to t min whe the add sloy The the row
3 and one suet spri pas! qua thin put Sat
rem
Return oonful e well- of; stir ss and 0 table
twelve t, one- »f cold > flour. butter, s add- spice ; tity of f cold ir lean nd let rving,
n beef, ie suet it, add
n into
st, six k, one oonful ing or 1uce-—~ It and
ANIMAL FOOD. 81
pepper, butter the size of an egg, a large spoonful of mushroom catsup. Wash the heart in salt water, tak- ing care to remove all the blood; wash in a second water and dry with a clean cloth; be careful to dry it thoroughly; chop the suet as finely as possible, mix with some bread-crumbs the suet, parsley, herbs, salt and pepper; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string; put one ounce of dripping into the pan, and baste the heart occasionally; when the gravy boils, cut up the onion, sprinkling with pepper and salt, and add to the gravy; allow it to stew gently until about five minutes before the heart is done; skim occasionally; when done strain the liquor; into another saucepan put the butter, and allow it to melt a minute or two; then add the flour and mix smoothly together; then pour in slowly the iiquor, stirring until it boils and thickens. Then dish up, remove paper, and add to the sauce the mushroom catsup. Immediately pour this sauce round the heart and serve.
BEEFSTEAK PUDDING.
Half a pound of flour, six ounces of beef suet, two and a half pounds of rump or beefsteak, pepper and salt, one dozen oysters, a quarter pint of stock, Chop the suet finely, and rub it into the flour with your hands, sprinkling a little salt, then mix with water to a smooth paste; roll the paste to the eighth of an inch; linea quart pudding basin with the paste; cut the steak into thin slices, flour them, and season with pepper and salt ; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling; then
o *
remove from the fire, and strain the liquor into a basin;
82 THE BREADMAKER’S COOKING LESSONS.
then cut off the beards and the hard parts, leaving only the soft, roll the slices of steak; filling the basin with the meat and oysters; pour in the stock and liquor from the oysters. Cover with paste and boil three hours. Be sure the water is boiling before putting in the pudding.
PORK. SALTING PORK.
Cover the bottom of the barrel with salt an inch deep; put down one layer of pork and cover that with salt half an inch thick; continue this until all your pork is disposed of; then cover the whole with strong brine ; pack as tight as possible, the rind side down or next to the barrel; keep the pork always under the
brime by using an inner cover and clean stones. Sho any scum rise, pour off the brine, scald it, and add we salt. Old brine can be boiled down, well skimuwed, and used for a fresh supply.
CURING HAMS,
Meng up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix f 1 good-sized ham one teacup of salt, one table- spoon of molasses, one ounce of saltpetre; lay the hams wm a clean dry tub; heat the mixture and rub well into the hams, especially around the bones and recesses ; repeat the process once or twice, or until all
the mixture is used, then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egg; then soak eight hours in cold water; hang up to dry in the kitchen or other more convenient place for a week or more; smoke
from three to five days, being careful not to heat the
ig only n with yr from
s. Be dding.
. inch t with | your strong wh or er the tones. t, and , well
longer mix table- y the d rub 3 and til all three brine irs in other moke t the
ANIMAL FOOD. 83
hams. Corn cobs and apple-tree wood are good for smoking. The juices are better retained if smoked with the hock down. ‘Tie up carefuily in bags for the summer.
SAUSAGES.
Pork, fat and lean, sage, pepper and salt, a little summer savory. Chop fat and lean of pork together ; season with sage, pepper and salt, and you may add two or three berries of allspice; falf fill hogs’ guts that have been soaked and made extremely clean; or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage; or mashed potatoes, put in a form, brown with a salamander, and garnish with the above; they must be pricked with a fork before they are dressed, or they will burst.
HAM. [How to boil to give it an excellent flavour.]
Two heads of celery, two turnips, vinegar and water,
a large bunch of savoury herbs, and three onions. In chosing a ham, be sure that it is perfectly sweet. To ascertain this, stick a sharp knife into it near the bone ; when the knife is taken out, it will have an agreeable smell if the meat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would be necessary to soak for twenty-four hours, and change the water often. Put the meat in a large pot with suf- ficient water to cover it; bring it to the boil gradually, and carefully take off the scum as it rises; when on the point of boiling add the vegetables and herbs; let it simmer gently until quite tender, then take it out, strip off the skin, cover with bread raspings and put a paper frill round the knuckle. Four hours will be sufficient for a ham weighing ten pounds,
84 THE BREADMAKER’S COOKING LESSONS.
ROAST SPARE RIB. When first put down to the fire, cover with a greased paper until it is half done. Remove it then, and dredge
with flour <A few minutes later, baste once with butter, a and afterwards, every little while, with its own gravy. F This is necessary, the spare rib being a very dry piece. she Just before you take it up, strew over the surface thickly with fine bread crumbs seasoned with powdered sage, ae pepper, and salt, and a small onion minced into almost : invisible bits. Let it cook five minutes and baste once - Vv more with butter. Skim the gravy, adda half-cupfulof J Hay hot water, thicken with brown flour, squeeze in the juice trifl of a lemon, strain and pour over the meat in the dish. ; mea Send tomato catsup around with it, or if you prefer, put : the a liberal spoonful in the gravy, after it is strained. PORK POT-PIE, a C You can make this of lean pork, cut from any part of : infe the pig, but the chine is best. Crack the bones well, ee the and cut up the chine into riblettes two inches long. e: the Line your pot, which should be round at the bottom 4 in a and weil greased, with a goo: light paste; put in the be it W meat, then a layer of parboiled potatoes, split in half, rs cit seasoning with pepper and salt as you goon, When = halt the pot is nearly full, pour in a quart of cold water and se oni put on the upper crust, cutting a smali round hole out BL ort of the middle, through which you can add hot water eo as f should the gravy boil away too fast. Slips of paste may a in also be strewed among the meat and potatoes. Put on : spo the pot lid, and boil from one hour and a half to two up hours. When done, remove the upper crust carefully, If g turn out the meat and gravy into a bowl, that you may by ee wet at the lower. Lay this upon a hot dish, put the era ii meat, etc., in order upon it, pour the gravy over it, and for ' fi cover with the top crust. This can be browned with a per
veel Lest al re ors Or OYrey Teed PUY GEV VSt, Vi VVC GIG,
tha ita
ANIMAL FOOD.
‘eased MUTTON AND LAME. ned There is no meat more wholesome and nourishing
seats than tender fresh mutton or lamb. ee For roasting, the shoulder, the saddle, leg and part of % oe the loin; the leg is better boiled, unless the mutton is yo oe y young and tender. j sage, iImost ROAST MUTTON. "i > once a: Wash the meat well and dry with a clean cloth. i pful of : Have a good strong fire; put on the meat with a Hy » juice i trifle of hot water in the dripping pan; pour over the "4 » dish. : meat. Allow twenty minutes time to each pound of r, put é the mutton. ; . ee MUTTON POT PIE.
Cut up from three to four pounds of mutton,—the P art of : inferior portions will do as well as any other,—crack Hl ; well, 4 the bones and remove all the fat. Put on the meat— long. “ the pieces not more than an inch and a half in length-- ottom ‘* in a pot with enough cold water to cover well, and set in the be it where it will heat gradually. Add nothing else until : half, a it has stewed on hour, closely covered; then throw in When oe half a pound of salt pork cut into strips, a chopped _ ‘r and os onion, and some pepper ; cover and stew an hour longer, le out a or until the meat is very tender. Make out a little paste, water = as for the crust of a meat pie; cut into squares, and drop e may : in the stew. Boil ten minutes. Thicken with two ut on spoonfuls of flour stirred into a cup of cold milk. Boil ‘| 0 two up once, and serve ina tureen or deep covered dish. iad
efully, If green corn is in season, this stew is greatly improved
1 may by adding, an hour before it is taken from the fire, the it the grains of half a dozen ears, cut from the cob, Try it t, and for a cheap family dinner, and you will repeat the ex with a periment often. Lamb is even better for your purpose
thas mitton ELLER EA ALALAL EN ASS
86 THE BREADMAKER’S COOKING LESSONS.
MUTTON CHOPS.
If your butcher has not done it,—and the chane2s are that he has not, unless you stood by io see it attended to,—trim off the superfluous fat and skin, so as to give the chops a certain litheness and elegance of shape. Dip each in beaten eggs, roll in pounded crackers, and fry in hot lard or dripping. If the fat is unsalted, sprinkle the chops with salt before rolling m the egg. Serve up dry and hot,
VEU...
No man should have the least prejudice against a calf. He should be willing to eat him if he is personally acquainted with the man that raised and sold hii to the butcher; but swear the butcher to the effect, that he is at least four weeks old, otherwise have nothing to do with the animal. When properly fatted the calf is exquisite every inch of him.
VEAL CUTLETS.
Dip in beaten egg when you have sprinkled a little pepper and salt over them; then roll in cracker-crumbs, and fry in hot dripping or lard. If you use butter or dripping, add a little boiling water to the gravy when the meat is dished; thicken with browned flour, boil up once, sending to table in a boat.
VEAL CHOPS are more juicy and less apt to be tough and solid than
cutlets, Trim the bone as with mutton chops, and fry, dipping in beaten egg and cracker-crumbs. Add a little parsivy and a minced shaligt to the ylavy.
Ve laml to € first the bast with eray with chal veal
ANIMAL FOOD,
ROAST VEAL. 28 are ; : Veal requires a longer time to roast than mutton or
— lamb. It is fair to allow at Jeast a quarter of an hour pai to each pound. Heat gradually, baste frequently—at Sahai first with salt and water, afterward with gravy. When 7 wh ~~ the meat is nearly done, dredge lightly with flour, and 4 petri baste once with melted butter. Skim the gravy ; thicken a gases with a teaspoonful of flour, boil up, and put into the { eravy-boat. Should the meat brown too fast, cover with white paper. The juices, which make up the characteristic flavour of meat, are oftener dried out of en! veal than any other flesh that comes to our tables. iq JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mould, insta @ add the water it was boiled in, and set it in a cold place; onally = | season with salt and pepper to taste; a layer of hard i to the boiled eggs improves it. t he is i — SPICED VEAL. salf is Take four pounds veal; chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly i the size of an egg; mix throroughly together and press _ little it ina baking tin, and bake two and a half hours. When aa umbs, § thoroughly cold, slice for tea. Some prefer it in rolls, i tter or ae convenient for slicing, and baked from one-half to three- when quarters of an hour. ry oil up wa VEAL PATES. pal s Chop some cold veal fine, moisten with cream and an By : egg, beaten; season with salt, sweet marjoram, and ‘than o powdered mace; then n up with the hands in the d fry, s shape of cones or pa '-cakes, and roll in crumbs. 4 Either fry in a buttered pan or bake in a hot oven, a
dd, a a
88 THE BREADMAKER S COOKING LESSONS,
FriSH,
A fresh fish to be indeed fresh should have red gills, eyes full and bright, body firm and stiff. After thoroughly washing they should remain for some time in strong salt and water, especially if they be fresh water fish, as this method removes the muddy taste. Before cooking they should be wiped dry and lightly dredged with flour, season with salt and pepper. Sal- mon trout, whitefish, speckled trout and other small fish are usually broiled or fried. To bake a fish, truss with cord and put in the oven on a gridiron or sticks
laid across a dripping pan. If to be boiled, the fish shou): | « ‘russed as for baking, enclosed in a cloth and placed’ +: cold water before being put over the fire to
boil. Sait fish should be properly soaked and the water
changed frequently before cooking. A small quantity of
sugar and salt mixed will keep fish fresh for some time. SAUCE FOR BOILED FISH.
A teacupful of milk with the same quantity of water ; scald, and when boiling stir in a tablespoonful of flour previously mixed with cold water; add two or three eggs well beaten. Season with salt, pepper, vinegar, and three tablespoonfuls of butter. It has a nice effect to slice hard boiled eggs, placing them on the fish and pouring the sauce over all.
It is unnecessary to repeat the methods for the various kinds of fish, the principle is the same, and the nice point is in properly cleaning and dressing. Eels should be skinned, and all fish having scales should be scaled.
CHOWDER.
Five pounds of cod, or other fish, cut in squares ; fry plenty of salt pork cut in thin slices; put a layer of pork in your kettle, then one of fish; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and
salt; 1 a laye suffic: chow skimr a tab butte slicec with
chow
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ANIMAL FOOD. 89
salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water
. red sufficient to cook with, or milk if you prefer. When the a After B §=chowder is thoroughly done, take ov! th a perforate a| ay vine skimmer and put intoatureen. Thicken the gravy with
fresh a tablespoonful of flour and about the same quanity of Sante: butter. Boil up and pour over the chowder. Send ightly sliced lemon, pickles, and stewed tomatoes to the table
Sal- with it, that the guests may add, if they like. Clam small chowder is made on the same plan.
truss siete | OYSTER STEW. : - 4b hes Drain the liquor from two quarts of firm, plump oys- Kanal ters, mix with it a small teacup of hot water, add a little a salt and pepper, and set over the fire in a saucepan. antes When it boils, add a large cupful of rich milk. Let it
‘ity of boil up once, add the oysters, let them boil five minutes. fe = =When they ruffle, add two tablespoons butter, and the
eseod instant it is melted, and well stirred in, take off the fire,
salen: OYSTER SAUSAGES.
Aa ” One dozen large oysters, half a pound of rump steak,
tren - a little seasoning of herbs, pepper and salt. Chop all
Bs fine, and roll them into the form of sausages and fry.
legar,
effect OYSTERS (FRIED, TO GARNISH BOILED FISH).
h and Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine
rious yellow-brown. A little nutmeg should be put into the
point seasoning, and a few crumbs of bread into the flour.
ld be ANGELS ON HORSEBACK.
d. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky
(> fry bacon (cold boiled bacon is the best); run them one
"pork after the other on toa silver skewer, and hold them over
ie ee ee eee
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90 THE BREADMAKER’S COOKING LESSONS.
STUFFING FOR SALMON, PIKE, COD, OR OTHER LARGE FISH.
Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme and savoury; a little onion, and a few leaves of scented marjoram shred fine; an anchovy or two; a little salt and nutmeg, and some pepper. Oysters will be an improvement with or with- out anchovies; add crumbs, and an egg to bind.
HOW TO DRY FISH.
ian and scale the fish, opening at the back, and remo. ne the inside and any blood along the back bone. Now tub with common salt, hang up and let it drain for twenty-four hours. Pound from two to four ounces saltpetre, according to the size of the fish, two to four ounces of salt, and the same of coarse sugar. When well mixed rub this into the flesh and lay on a large tray or dish for two days, then rub with salt, and in twenty-four hours it is ready to dry or smoke.
POULTRY AND GAME.
OBSERVATIONS AND SUGGESTIONS.
The following is translated from a German cookery book :--‘«In Vienna, especially in the hotels, young chickens are killed immediately before they are wanted, plucked and cleaned as quickly as possible before the flesh becomes cold, otherwise it would be tough. They are cut up into joints and sprinkled with salt; each piece must then be dipped into flour, and then into egg and grated bread crumbs, and fried immediately; or they may be dipped first into butter, and then into bread crumbs mixed with a little flour. This method admits of no delay in performance if the whole flavour of the
meat 1 privat hang ¢ Wh should in whi shelf ¢ Choos delica take a a sma hours a brig butter In « plum] ensut hang In \ boilin Pai and y deper inten to ot hares and t able 1 previ sprin! when In skin, All
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ANIMAL FOOD. 91
meat is to be preserved and the gravy kept in; but in private houses the chickens are generally allowed to hang a day or two, to ensure their being tender.”
When poultry is brought into the kitchen for use it should be kept as cool as possible. The best position in which to place it is with the breast downwards on a shelf or marble slab. The crop should be taken out. Choose fowls with a thin, transparent skin, white and delicate. ‘Time required to boil poultry: a chicken will take about twenty minutes; a fowl about forty minutes ; a small turkey an hour and a half; a large turkey two hours or more. Singe all poultry with alcohol, or over a bright wood fire blaze, and dip quails into clarified butter for broiling.
In choosing ducks, be careful to secure those with plump bellies and thick and yellowish feet; and to ensure them being tender, it is advisable to let them hang a day or two.
In choosing turkeys, the hen turkey is preferable for boiling, on account of their whiteness and tenderness.
Partridges in perfection will have dark coloured bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people would consider delicious, to others would be disgusting and offensive. Young hares may be known by their smooth and sharp claws, and the cleft in the lip not much spread. It is prefer- able to hang without being paunched, but should it be previously emptied, wipe the inside every day and sprinkle over it a little ginger and pepper. Rabbits when young have smooth and sharp claws.
In selecting a goose, choose one with a clean white skin, plump breast and yellow feet.
All wild meats and game should be soaked an hour or so in salt and water to remove the wild taste.
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99 THE BREADMAKER’S COOKING LESSONS.
Pigeons may be dressed in so many ways, that they are very useful. The good flavour of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and forcemeat- balls may be fried and added, instead of putting a stuff. ing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual.
ROAST TURKEY OR CHICKEN.
Having picked and drawn the fowls, wash them well in two or three waters; wipe them dry; dredge them with a little flour inside and out, and a little pepper and salt; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours; baste them fre- quently while roasting ; stew the giblets in a saucepan ; just before serving, chop the giblets fine; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl; thicken with a little flour, which has been pre- viously wet with the water, boil up, and serve in a gravy dish. Roast chickens and turkey should be accom- panied with jellies or cranberry sauce.
DRESSING FOR TURKEY OR CHICKEN,
One pint of soaked bread, two tablespoonfuls of sage, two tablespoonfuls of summer savory, two teaspoonfuls, of sal‘. .wo teaspoonfuls pepper, butter size of an egg, Moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best author-
that they ends very soon as Pigeons | or made
n not to hey need yrcemeat- ig a stuff- stewed in over each +m moist.
hem well lge them e pepper
cracker and then hem fre- Lucepan ; er taking lets were the roast een pre- 1 a gravy . accom-
; of sage, poonfuls, ' an egg, y oysters t author-
ANIMAL FOOD. 93
ities say the dressing is the finest when it crumbles as the fowl is cut. BOILED CHICKENS.
Clean, wash, and stuff as for roasting. Baste a white cloth around each, and put into a pot with enough boil- ing water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water; but this is a proof that the meat will be more nutritious and better flavoured. Stew very slowly, for the first half hour especialiy. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. (See Sauces.)
SAUCE FOR ROAST TURKEY OR CHICKEN,
One pint milk, one cup bread-crumbs (very fine), one onion sliced, a pinch of mace, pepper and salt to taste, three tablespoonfuls butter. Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg- whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boil- ing water and more butter. This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.
TO ROAST A GOOSE,
Having drawn and singed the goose, wipe out the inside witly a clean white cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, miiced fine, and half theif quantity of green sage leaves, minced also, a large teacupful of grated bread crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs, with a little pepper and salt. Mix the whole together and incorporate them
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94 THE BREADMAKER’S COOKING LESSONS.
well. Put the stuffing into the goose, and press it in hard, but do not entirely fill up the cavity, as the mix- ture will swell in cooking. Tie the goose securely round with a greased or wetted string, and paper the breast to prevent its scorching. The fire must be brisk and well kept up. It will require from two hours to two and a half to roast. Baste it at first with a little salt and water, and then with itsown gravy. Take off the paper when the goose is half done, and dredge it with a little flour toward the last. Having parboiled the liver and the heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little brown flour. Send apple sauce to table with the goose, also mashed potatoes, It is well to parboil a goose before roasting, as it makes it more delicate, especially if the bird is not very young. An old goose is very tough and not fit for roasting. CHICKEN PIE,
Stew chickens until tender ; line the sides of a deep pie dish with nice pastry; put in the chicken, and the water in which it has boiled (which should be but half a pint) ; season with a large piece of butter, salt and pepper, and then cover loosely with crust. While this is baking, have ready a quart can of fine oysters ; put on the fire a pint of rich milk (or the liquor of the oysters will do) ; let it come to a boil; thicken with a little flour, and season with butter, pepper and salt ; pour this over the oysters boiling hot, and about fifteen minutes before the pie is done, lift the crust and pour the oystérs and ali into the pie; then return to the oven to finish.
FRIED CHICKEN,
Clean, wash, and cut to pieces a couple of spring chickens. Have ready in a frying-pan enough boiling lard or dripping to cover them well, Dip each piece in beaten egg when you have salted it, then in cracker.
be
ess it 1n the mix- ly round reast to ind well ‘oanda salt and @ paper 1 a little ver and 7, which > brown se, also > before y if the ih and
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spring oiling lece in acker-
ANIMAL FOOD. 95
crumbs, and fry until brown. If the chicken is large, steam it before frying. When you have taken out the meat, throw into the hot fat a dozen sprigs of parsley, and let them remain a minute—just long enough to crisp, but not to dry them. Garnish the chicken by strewing these over it.
ROAST DUCKS.
Clean, wash and wipe the ducks very carefully. To the usual dressing add a little sage. Stuff, and sew up as usual, reserving the giblets for the gravy. If they are tender, they will not require more than an hour to roast. Baste well. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour, Currant or grape jelly is the proper sauce.
WILD DUCKS (STEWED).
Prepare by parboiling for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stewpan and cover with gravy made from the giblets, necks, and some pieces of veal. Season with salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, add one tablespoonful wine, and the juice of half a lemon beaten in slowly, or the cream may curdle, Boil
up and pour over the ducks and serve.
BROILED CHICKEN. Cut some fowls down the back, truss legs and wings as for boiling, with the liver and gizzard under the'wing ; baste them well with butter, sprinkle with pepper and
acai PME EBS: Pos Ne =
96 THE BREADMAKER’S COOKING LESSONS.
salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked.
QUAIL ON TOAST.
After the birds are nicely cleaned, cut them open down the back; salt and pepper them, and dredge with flour. Break down the breast and back-bones, so they will lie flat, and place them in a pan with very little water and butter in a hot oven, covering them up tightly until nearly done. Then place them in a spider in hot butter, and frya moment to a nice brown. Have ready slices of baker’s bread toasted, and slightly buttered upon a platter. The toast should be broken down with a carving knife, so that it will be tender. On this place the quail ; make a sauce of the gravy in the pan, thicken lightly with browned flour, and pour over each quail and the toast.
PRAIRIE CHICKENS, PARTRIDGES AND QUAILS.
Dress and clean nicely, using a little soda in the water in which they are washed; rinse them and dry, and then fill out with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them ina pan with alittle butter; set them in the oven and baste them frequently with melted butter until of a nice brown. Thy ought to brown nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly.
A GERMAN DISH. Quarter a tender fowl, season the pieces with pepper and salt and mace; flour, andthen dip them in the beaten- up yolk of an egg; fry a golden colour in hot lard; dish them, garnished with the liver and gizzard fried separ- ately, and with fried parsley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce,
_ turning
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ANIMAL FOOD. 97
GRANDMOTHER'S CHICKEN POT-PIE.
Since boyhood the writer has never come across any- one who could make chicken pot pie that was not a disappointment. Even his mother had not learned the art; his wife was a dismal failure, and nearly every female acquaintance who has entered the lists fails when the crucial test is applied. Of course I praise the pie—it needs it—but one plateful always answers. I need not to be advised when to quit, as my dear old grandmother used todo. It was her pot pies that were so juicy and deliciously flavoured that she must needs stand by tosaveme. Itisall nonsense that have “I have lost my zest for food.” I know better. I have tried pot pies made by my mother’s sisters. I have even gone to the Catskill Mountains in the State of New York in search of the lost secret—for there in Duchess County was my darling grandmother born. Now I know it was not prejudice nor my boyish appetite ; for I could not en- dure her baked pork and beans. No, the ait is lost, un- less I can conjure it from memory as I was too heedless and shiftless to set it down in a book. But the lesson has made me more careful since that day. But let me go back in memory and describe her method. It was my part to catch the chicken, and I became expert in my part as time went on. I selected one or two young male fowls according to the number who were to share the treat. After scalding, plucking and dressing the fowls she washed them several times, after cutting them up she left them in salt and water; allowing them to remain in it a half hour or so; about one hour before the meal was to be served she put them over the fire in a deep kettle covering, with sufficient cold water to allow for evaporation during the hour. This was allowed to come slowly to a boil and not hurried. Meantime, a
rich pastry or crust was made with sour cream, and a
9& THE BREADMAKER S COOKING LESSONS.
little soda, rolled out into thin sheets and cut into
squares—not perfectly square, you know, but square enough. When ready, and about fifteen or twenty min- utes before dinner was to be served, she removed the chicken from the broth or liquor, then thickened this liquor with flour and plenty of melted butter seasoned + reduced to a thin batter by stirring
with salt and pepp¢ lenty to cover the
in to the broth, of which there was p whole, as she returned the chicken and squares of crust in alternate layers, topping off as she began with a layer of crust, for I always hung around and conjured her to put in “lots of crust.” That was a long quarter of an hour, always, from the time she covered it with a tin until served in a large platter, baptized in the delicious Perhaps this is nota sufficient guide to produce
gravy. made—and she never failed —
as good a pot pie as she but try tt, and see. I ne but if my boyish recollections aids the lost art this book will not
Her success was equalled when she tried lamb, The secret is in the crust and
ver expected to make a book any one to discover have been made in
vain. veal or wild pigeons. the juiciness and plentifulness of the gravy.
SAUCES, GRAVIES, SALADS AND RELISHES,
SAUCES. The illustrious French Diplomat, Talleyrand, used to 1 one hundred and twenty
say that in England they hac sauce, and that was melted
religions but only onekind of french cook, adds-—
butter, but as Soyer, the great «“ He should have told how one hundred and nineteen
sauces could be engrafted on the original stock.” Melted
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SAUCES, GRAVIES, SALADS AND RELISHES. 39
butter is the basis of a number of very palatable sauces, which may be as varied as the taste and skill of the cook.
BUTTER SAUCE.
This is also the foundation upon which to build any kind of a sauce by adding the various flavours which follow below. Take two ounces prime sweet butter, two ounces flour, half a teaspoonful of salt, one-fourth as much pepper, mix together with a spoon, put intoa quart pan, witha pint of cold water; place it on the fire, and stir continually, take it out when it begins to sim- mer, then add one more ounce of butter, stir till melted, and it is ready for use, or as the foundation of the follow- ing various sauces. ‘This may be improved by adding half a tablespoonful of vinegar.
ANCHOVY SAUCE is made by adding one part of the essence ov: anchovies in three parts of the above, mixing in a sauce-pan and serve when hot. HARVEY SAUCE
is made in the same way, and in the same proportions.
BGG SAUCE; Two hard-boiled eggs cut in squares and mixed as above. GHERKIN SAUCE. Two tablespoonfuls of chopped capers or pickled cherkins mixed as above, FENNEL SAUCE. Two tablespoonfuls of chopped fennel to six of the
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LOU THE BREADMAKERS COOKING LESSONS.
ONION SAUCE.
Boil four ounces of sliced onions h the butter sauce, adding salt and cream. favoured with sage or summer savory: thout end on the same plan.
in salt and watel This Other
mix wit may be sauces Wi
PICKLE SAUCE.
One spoonful of chopped pickle or picallily, one dittc
of the vinegar from it; aid tohalf a pint of melted butter, and boil a few minutes. Good for fish, meat and poultry. APPLE SAUCE. Peel six good-sized apples, cut in four pieces, cut out fine, put in a stew pan with one ar and a gill of water; stew till 1 roast pork, goose and duck.
the core, slice them ounce of brown sug in pulp, and serve witl
MINT SAJCE. Chop three tablespoonfuls of green mint, put it into 4 basin with three of brown sugar, half a teaspoonful of of pepper, and halfa pint of vinegar. Use
salt, a quarter h cold meat and poultry.
with roast lamb; also good wit
HORSERADISH SAUCE.
Grate two tablespoonfuls of horseradish, which put ‘nto a basin; add to it one teaspoonful of mustard, one of salt, a quarter of pepper, one of sugar, two tablespoon- fuls of vinegar ; moisten with a little milk or cream until of a thickish appearance. Serve with rumpsteak, cold meats, etc.
BREAD SAUCE.
Put in a stew pan four tablespoonfuls of bread crumbs, a quarter of one of salt, half that of pepper, ten pepper corns, peel a small onion, cut in four, add a pint of milk, nalf an ounce of butter ; boil for ten minutes, when it ought to turn out a thickish sauce,
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SAUCES, GRAVIES, SALADS AND RELISHES. 101
WINE AND SPIRIT SAUCE.
Add to half a pint of melted butter, without salt, two teaspoonfuls of white or brown sugar, a glass of brandy, or rum, or sherry, or any liquors.
BROWN SAUCE FOR BROILED FOWLS AND MEATS.
Put into a pan one tablespoonful of chopped onions, three spoonfuls of vinegar, one of colouring, six of water, three of either Harvey’s sauce, or ketchup, a little pepper and salt, a pint of melted butter, boil till thickish; serve for the same as above.
CRANBERRY SAUCE.
One quart of ripe cranberries, granulated sugar, a teacupful of water. Wash the berries and carefully pick them, then put them into a stewpan with the above quantity of water; allow them to stew very slowly, stir- ring occasionally. They require about an hour and a half to cook; when done sweeten with sugar, put into a mould, and when «old it is ready to serve.
TOMATO SAUCE.
Ten pounds ripe tomatoes, one pint best brown vine- gar, two ounces of salt, one-half ounce of cloves, one ounce of allspice, one-half pound whtte sugar, one ounce garlic, one-half ounce of black pepper, one-half ounce of cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass; five hours will generally suffice. Bottle without straining into per- fectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste.
9 ‘op
102 THE BREADMAKER S COOKING LESSONS.
“a
SWEET SAUCE FOR VENISON.
A. glass of port wine, about half a tumbler of red cur rant jelly. Put the above ingredients into a stewpan and allow them to melt slowly, do not boil. Wien melted it is ready to serve.
CELERY SAUCE FOR TURKEY.
Boil a head of celery until quite tende:, then put it through a sieve, put the yolk of an egg ina basin and beat it well with the strained juice of a lemon, add the celery and a couple of spoonfuls of the liquor in which the turkey was boiled ; salt and pepper to taste.
A GOOD PUDDING SAUCE.
One-half cupful sugar, one-quarter cupful butter, or less, one egg. Flavouring, lemon of vanilla; table- spoonful of flour ; beat all together. Pour on boiling water just before serving the pudding, and_ stir thoroughly. Excellent, almost equal to custard.
DIRECTIONS RESPECTING GRAVIES,
Gravies may be made quite as good of the skirts of beef, and the kidney, as of any other meat, prepared in the same way. The shank-bones of mutton are a great improvement to the richness of gravy; but first soak them well, and scour them clean.
A GOOD BEEF GRAVY FOR POULTRY OR GAME,
Half pound of lean beef, half a pint of cold water, one small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom ketchup or Harvey's sauce: half a teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the Harvey's sauce and allow it just to cometothe boil. Strain into a tureen and serve very hot.
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SAUCES, GRAVIES, SALADS AND RELISHES, 105
SAVOURY GRAVY.
One onion, butter, a tablespoonful of flour, half pint of broth or stock, pepper and salt, a small quantity of Worcester sauce. Mince one onion fine, fry it in but- ter to a dark brown, and stir in a tabiespoonful of flour. After one minute add half a pint of broth or stock, pep- per and salt, and a very small quantity of Worcester sauce.
VEAL GRAVY.
Bones, any cold remnants of veal, onethalf pint of water, an onion, a saltspoonful of minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour, Place all the ingredients (excepting the lemon jiice and flour) into a stewpan and allow them to simmer for one hour. Strain into a Add a thickening of butter and flour mixed with Boil and serve very
basin. a little water, also the lemon juice. hot. Flavour with tomato sauce or ketchup.
COLOURING FOR SOUPS OR GRAVIES.
Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water; boll, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will sive a proper colour.
WHITE FLOUR GRAVY FOR VEGETABLES OR FISH. Take two tablespoonfuls of melted butter, and two of dour and blend, then boil with milk or water, to a light creamy consistency, seasoning with pepper and salt, if for fresh fish or vegetables.
THE BREADMAKER’S COOKING LESSONS.
104
ON SALADS.
What is more refreshing than salads when your appe- tite seems to have deserted you, or even after a capa- cious dinner—the nice, fresh green, and crisp salad, ful| of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration. The herbaceous plants which exist fit for food for man are more numerous than may be imagined, and when we reflect how many of these, for want of knowledge, are allowed to rot and decompose in the fields and gardens, we ought, without loss of time, to make ourselves acquainted with their different natures forms, and vary our food as the season changes. Although nature has provided all these different herbs and plants as food for man at various periods of the year, and perhaps at one period more abundant than another, when there were so many ready to assist in purifying and cleansing the blood, yet it would be ad- visable to grow some at other seasons, in order that the health may be properly nourished. The Spanish pro- verb says that “to make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together.”
VEGETABLES FOR SALADS.
Beetroot, lettuce, onions, potatoes, celery, cucumbers, lentils, cabbage, water cress, marsh mallow, marigold, peas, tomatoes, radish, cauliflower; all the above may be used judiciously in salad, if properly seasoned, ac- cording to the following directions :—
LETTUCE SALAD. Take two large lettuces, remove the faded leaves and the coarse green ones, then cut the green top off, pull
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