Bread and Rolls
"The loaf is, after all, the thing that"s most essential."--J. W.
Foley.
WHITE AND RYE BREAD.--While boiling potatoes I save the potato water, about one pint. After it is cooled and only luke warm, I soak in it one cake of yeast foam, one teaspoonful of sugar and a small pinch of ginger, and then let it dissolve until supper time; then take a quart of wheat flour and mix with a little warm water, or water and milk, and add your yeast so that the sponge will not be too thin, but like a stiff batter. Let it stand over night in a warm place to raise. Next morning I divide the sponge, using two thirds of it for wheat bread and one third for rye bread, as you can bake six loaves of bread from one cake of yeast; four of wheat and two of rye. To the two thirds part of sponge I take two quarts of wheat flour, one tablespoonful of salt and water enough to make quite a stiff dough. For the rye bread one quart of rye flour with one and one half cups of wheat flour and one teaspoonful of salt. Knead it same as for wheat bread, then let it raise again and when it has doubled in size, it is ready for the tins and after raising there until light, it is ready for the oven in which if hot it will bake in from three fourths to one hour. Before putting it in the oven, I usually wash it with luke warm milk to give it a nice brown color while baking.--Mrs. John Bruegger. Demonstration of German Cookery, breads and cookies.
GERMAN COFFEE CAKE.--Next comes German coffee cake and rolls. I set the sponge with one cake of yeast as for bread and mix it the next morning with two cups of sugar, one tablespoonful of b.u.t.ter, two tablespoons of lard, three eggs, grated rind and juice of one lemon, a little nutmeg, a teaspoonful of salt, add two quarts of white flour, and knead with milk and water, not quite so stiff as for bread. Let it raise two hours after which put it in tins and let raise again; then melt b.u.t.ter and spread on coffee cake and sprinkle with sugar and cinnamon, and it is ready for the oven and ought to be quickly baked. From this dough you can bake quite a variety, for instance, one dozen rolls, two plain coffee cakes, one dozen raised doughnuts and one loaf cake. For the loaf cake you add one cupful of raisins, a little chopped citron, almond extract, one egg and a little b.u.t.ter, beat well with a spoon and fill in a sponge cake tin and let it raise before putting it in the oven to bake, then bake three quarters of an hour.--Mrs. John Bruegger.
German Cookery demonstration.
RYE BREAD.--To one pint of water (luke warm) add one cake of yeast foam, one teaspoon salt, two tablespoons sugar, and one medium sized boiled potato. Mash this fine and mix with the salt and sugar in the water; let this stand until evening, then add enough well sifted flour to make a stiff batter. Set in a warm place to rise over night. Next morning add one quart of luke warm water, one heaping teaspoon salt, one quart of white flour, and two quarts of rye flour all well sifted, and work all together, then knead for ten minutes, adding a little flour from time to time until it ceases to stick to the fingers or mold board, then put into a large bread pan and set in warm place to rise again, until light, then knead again, and make into loaves. Put into well greased bread pans, let raise and bake from one to one and a half hours. When done take out and brush lightly with melted b.u.t.ter or drippings.--Mrs. George Bruegger.
WHITE BREAD.--Scald one pint of milk with three tablespoons of lard then put in bread pan with one quart of warm water; add two tablespoons sugar, two tablespoons salt. Stir in flour to make a thick batter one yeast cake that has been soaked well in water. I make sponge after dinner and let set till evening then mix into a large loaf; let stand till morning. Before breakfast knead into loaves. This will make from three to four loaves of bread.--Mrs. Southard.
GRAHAM BREAD.--Make the yeast sponge as above but add one half cup cooking mola.s.ses and a little more sugar. Do not make sponge too thick with white flour. Mix in evening, with graham flour but not quite as stiff as white bread. Graham bread is very slow to raise.
DATE BREAD.--One cup of chopped dates, two cups milk, one third cup sugar, one fourth yeast cake, one fourth cup luke warm water, one half teaspoon salt, five cups of sifted flour. Mix and knead like bread and bake in loaves.
POCKET BOOK ROLLS.--Warm one quart new milk, add one cup b.u.t.ter or lard, four tablespoons sugar and two well beaten eggs. Stir in flour enough to make a moderately stiff sponge. Add a small cup of yeast and set in a warm place to rise, which will take three or four hours, then mix in flour enough to make a soft dough and let rise again. When well risen dissolve a lump of soda, size of a bean, in spoon of milk and work into the dough and roll into sheets one half inch thick. Spread with b.u.t.ter, cut into squares and fold over, pocket book shape. Put in tins, let rise a while and bake.--Mrs. L. L. Lampman.
ROLLS.--Take two teacupsful of light sponge. Add to it one half cup shortening, one cup of sugar and two cups of warm water. Mix with flour and knead but do not make a very stiff dough. Let raise all day. In evening form rolls and let them raise all night. Bake in moderate oven.--Mrs. Harry Hanson.
RAISED BISCUITS.--One cup of flour scalded with generous pint of hot potato water. (Boil potatoes and drain water for this). When cold add one cake of yeast dissolved in luke warm water. Mix this at noon and let it stand, uncovered, until night, then add one pint of warm water and enough flour to make a light sponge, beating well. Let stand until morning in a warm place or in a covered bread pan well wrapped to retain the heat. Add to this sponge in the morning one small cup of sugar, two eggs and one half cupful lard and a generous tablespoon of salt. Mix stiff with flour. Let stand until light then knead well, let raise an hour and knead again and make into biscuits. Put in greased baking pans and let raise until very light. Bake in a moderate oven.--Mrs. George W. Newton.
ALMOND WREATH.--Two ounces of flour; two cakes of yeast; one pint of luke warm milk; a tablespoonful of salt. Mix into a light sponge and let it rise all night. In the morning add six ounces of b.u.t.ter and the same of pulverized sugar, six eggs, one pint of rich cream and enough flour to make a soft dough. Let it rise again until very light. Then roll out with few and swift strokes of the rolling-pin into a sheet less than half an inch thick and cut into strips. Braid these into a coronet about some round object in the center. Or you may make it into a round cake if you like. Sh.e.l.l half a pound of sweet almonds, blanch and shred them and dry in the oven for a few minutes. Then mix them with granulated and coffee sugar and cinnamon and strew over the cakes when you have washed the surface with white of egg to make the mixture stick. Bake in a moderate oven. This quant.i.ty will make at least six large cakes.
YEAST.--Three heaping tablespoons flour, two of salt, two tablespoons of sugar. Pour one dipperful of boiling water on this and add twelve mashed potatoes. Add cold water enough to cool for yeast. Add one yeast cake which has been soaked one half hour in tepid water. Use half of this for one baking.--Mrs. A. McKay.
Biscuits, Jems, Pancakes and Fritters
"What an excellent thing did G.o.d bestow on man when He gave him a good stomach."--Beaumont and Fletcher.
FRITTERS.--Beat four eggs very light. Do not separate yolks and whites but beat together about five minutes; add one scant cupful of milk, one small teaspoon of salt and just a dash of baking powder (about as large as a small bean). Quickly whisk in enough sifted flour to make a thin pan cake batter. Beat smooth. Drop by spoonfuls into deep smoking hot lard and fry like doughnuts. Drain, and serve immediately with maple syrup, honey or jelly sauce.--Mrs. B. G. Whitehead.
SOUTHERN WAFFLES.--Mix together one scant pint of sifted flour and one generous pint of milk until smooth; add one half cupful of melted b.u.t.ter and the well beaten yolks of three eggs; then the well beaten whites and one half teaspoon of salt. Just before baking add two teaspoonfuls of baking powder and hot lard. Bake in a hot, well greased waffle iron and serve immediately with b.u.t.ter and maple syrup or honey.--Mrs. B. G. Whitehead.
PAN CAKES.--For a family of six, take one quart of b.u.t.ter milk or of slightly clabbered sour milk. Beat into it two level teaspoons of soda and one small teaspoon of salt. Add the beaten yolks of two eggs and then enough flour to make a smooth batter, not too stiff. If too thick add a little more milk. Lastly add one tablespoon of melted b.u.t.ter and the stiffly beaten whites of eggs. Rub the smoking hot griddle with a piece of suet fastened to a skewer or fork, drop b.u.t.ter on by tablespoonful and bake the cakes a nice brown, turning once. Serve immediately on hot plates. These cakes may be served with b.u.t.ter and syrup or they may be spread with jam or jelly and rolled. Using half flour with half corn meal makes good corn cakes or half graham flour for graham cakes.--Mrs. Whitehead.
CORN OYSTERS OR CORN FRITTERS.--Grate eight large ears of corn, or split each row of corn down the center and sc.r.a.pe out all of the pulp.
Beat the yolks of two eggs, add them to the corn pulps with half a teaspoon of salt and the beaten whites of eggs and then add enough rolled cracker crumbs to make a thick batter. Fry oyster shape, in deep, smoking fat and put in the oven to crisp while the balance of the cakes are frying. Do not use flour to thicken the batter. The crackers are much nicer and give the true oyster flavor. These are made from fresh, green corn, only.--Mrs. Whitehead.
CORN DODGERS.--Put one cup of corn meal, one half teaspoon of salt in double boiler; add one cup boiling water; beat smooth and add one tablespoon b.u.t.ter. Cook and steam covered for one hour. b.u.t.ter a griddle, drop by spoonful on it, put down fat and when browned put bit of b.u.t.ter on each, before turning. Good served with broiled ham or cooked in frying pan after bacon or sausage.
HOE CAKE.--Put one quart of white corn meal in a bowl; add one teaspoon salt, add sufficient boiling water to just moisten, stirring all the time, beating to stiff batter. Moisten hands in cold water and make corn meal into small round cakes. Bake on plank in front of open fire three quarters of an hour or fry slowly on griddle. When done pull apart, b.u.t.ter and send to table hot.
BEATEN BISCUIT (VIRGINIA).--Three pints pastry flour mixed with one cup lard; one teaspoon salt, mix together like pie crust. Make into stiff dough with milk or milk and water mixed, and knead well; beat or pound with a rolling pin or mallet one hour. The dough should be smooth and glossy and bits should break off with a snap. Shape in thin, flat cakes. Pick all over with a sharp fork and bake until a delicate brown and until the edges crack a little. Must bake thoroughly or they will be heavy in the middle.
JOHNNY CAKE OR CORN BREAD.--One cup corn meal, one half cup flour, two small teaspoons sugar, two tablespoons b.u.t.ter, or drippings, one beaten egg; salt; one cup of sour milk; one level teaspoonful of soda dissolved in a bit of hot water. Beat well and bake in greased tin. May be made with sweet milk and baking powder if preferred. Makes one pan of bread. The foregoing recipes were demonstrated by Mrs. Whitehead in a paper on Southern Cookery.
POPOVERS.--Cup sweet milk, one egg, two tablespoons melted b.u.t.ter, two cups flour, two heaping teaspoons baking powder. Bake in gem pans in a hot oven.--Mrs. Mary Harvey.
GRAHAM m.u.f.fINS.--One egg, one and one half cups sour milk, one teaspoon soda, a little salt, two tablespoons melted b.u.t.ter, two tablespoons mola.s.ses, graham flour to make a light batter. Bake in gem tins.--Mrs.
Mary Harvey.
WHEATEN GEMS.--Mix one teaspoon baking powder and a little salt into one pint of flour; add to the beaten yolks of two eggs one teacup sweet milk or cream; a piece of b.u.t.ter (melted) half the size of an egg, the flour with baking powder and salt mixed and the well beaten whites of the two eggs. Beat well and bake immediately in gem pans in a hot oven.--Mrs. L. L. Lampman.
PRUNE BROWN BREAD.--One cup corn meal, two cups graham flour, one half cup mola.s.ses, one cup sour milk, one teaspoon soda and same of salt, one cup dried prunes washed, pitted and chopped fine. Scald the corn meal and then add the other ingredients; put in greased tins and steam three hours.--Mrs. L. L. Lampman.
MRS. BURK"S NUT BREAD.--Baking powder. One cup sugar, one egg, two cups sweet milk, a pinch of salt, four teaspoons baking powder, four cups flour, one cup of chopped walnuts or more, mix together, let raise twenty minutes, pour into greased coffee cans (uncovered). Bake in moderate oven till brown (45 minutes or more). Slice cold.--Mrs. S. J.
Creaser.
BAKING POWDER BISCUITS.--One quart flour, three teaspoons baking powder, one teaspoon salt, sifted through the flour, mix smooth with three tablespoons of b.u.t.ter and lard in equal portions, mix lightly into a soft dough with about three cups milk. Roll and cut in small biscuits. Bake in greased tins in a quick oven.--Dorothy Whitehead.
SWEDISH TIMBALE CASES.--Beat one egg well; add one fourth cup of milk, a few grains of salt, one teaspoon of olive oil and one half cup of flour or enough to make almost a drop batter. Beat it until very nice and smooth. Pour it into a small cup just large enough to hold the timbale iron. Heat the timbale iron in the hot fat for about ten minutes, then lower it into the batter about one inch, turn it partly over as you take it out so the cases will not slip off, then plunge the iron into the fat and when browned slightly lift it up, and drain and slip the cup from the iron. When all are fried fill the cases with any delicate meat, game, fish or oysters, cut small and warmed in a rich cream sauce.--Contributed.
PANCAKES.--One cup sour milk, half cup of sour cream, small teaspoon soda dissolved in water and stirred in the milk; half teaspoon salt, one teaspoon baking powder mixed with flour enough to make thin batter.--Mrs. L. L. Lampman.
PANCAKES.--Two cups flour, two cups milk, two teaspoonfuls sugar, two teaspoonfuls baking powder, one teaspoonful salt, one tablespoonful melted b.u.t.ter, two eggs beaten separately. Have griddle hot and clean but do not grease. Blueberries stirred into pancake batter, as many as you wish, are excellent.--Mrs. Davidson.
TIMBALES.--One fourth cup flour, one half teaspoon salt, one teaspoon of sugar, one egg (beaten), one tablespoon olive oil or b.u.t.ter. Mix the dry parts together and add milk, egg and olive oil. Strain through sieve. Dip hot tambale iron into the grease then into the batter then into the hot grease to cook. Drain and use as pastry sh.e.l.ls for creamed peas, chicken, mushroom or oysters.
WITH BEER.--Timbales are very tender and nice made with stale beer or ale. Let one half pint of beer stand in an open dish over night. Omit the sugar and milk and mix flour with the beer, following other directions as given above.--Contributed.
MRS. ALLEMAN"S APPLE FRITTERS.--One cup flour, one teaspoon baking powder, pinch salt, and yolk of two eggs beaten light, with cup of milk.
Grate in three medium sized apples, beat well and fold in stiffly beaten whites of two eggs. Drop by spoonful into hot fat and fry until nicely browned. Drain on brown paper and serve with maple syrup. For corn fritters use one cup of canned corn in place of apples.--Contributed.
POP OVERS.--Two cups flour, two cups sweet milk, two eggs, one teaspoon sugar, one quarter teaspoon salt. Beat well together. Put in hot gem tins and bake in hot oven.--Contributed.
PAN CAKES.--One cup of flour sifted with one teaspoon of baking powder, one half teaspoon of salt and one teaspoon of sugar, add enough milk to wet it, then beat in one egg thoroughly, add three teaspoons of melted b.u.t.ter and then thin to a smooth batter with milk, beat thoroughly and bake on a well greased, hot griddle.--Mrs. A. McKay.
JENNY LIND PANCAKE.--Two eggs, pinch of salt, tablespoonful sugar, small cup of flour, one cup of milk, one half teaspoon baking powder.
Bake in an omelette pan, put jelly on top, roll and sprinkle with powdered sugar.--Mrs. Lynch.
DATE m.u.f.fINS.--Beat the yolks of two eggs until light. Add one cupful of milk. Sift together one and a half cupfuls of entire wheat flour, one and a half teaspoonfuls of baking powder and one quarter teaspoon of salt. Add the milk and eggs and a tablespoonful of melted b.u.t.ter, and give the batter a good beating. Now add half a cup of dates chopped coa.r.s.ely and floured, and last of all add the stiffly beaten whites.
Mix. Fill gem pans two thirds full and bake in a moderately hot oven for half an hour. These are excellent.
Sandwiches
"There is no higher art than that which tends toward the improvement of food."--Henry Ward Beecher.