BREADS, CAKES AND PUDDINGS.
POMPERNICKLE OR BLACK BREAD.
Prepare a sponge with a pint of white flour, three-fourths of a yeast
cake, a little salt and sugar, and a pint of warm water. When light,
add two quarts of rye meal, a tablespoonful of salt and about one quart
of water. Mix well, and let rise over night. The next morning add about
one quart of warm rye meal, and one of white flour; knead the dough for
at least one-half hour. Let rise again, knead a little more, and shape
into loaves. When light, bake in a hot oven, for about an hour. Pure
rye meal may be used in place of one-fourth white flour.
WHOLE WHEAT BREAD.
Prepare the same as black bread. Use whole wheat flour in place of rye
meal.
LIGHT WHOLE WHEAT BREAD.
Make a sponge from one cupful of luke warm water and one cake of yeast,
with enough white flour to make the thickness of sponge cake. Cover and
set in a warm place, about 90 degrees F. When foamy, add about three
pints of luke warm water, or milk which has been scalded and cooled to
luke warm, about two teaspoonsful of salt, a little sugar and a piece
of butter or fat. Stir into it with a spoon sufficient white flour to
make it of the same consistency as the first sponge. Beat it from 10 to
15 minutes, dust the top with flour, and put it into a warm place to
rise. When light, add enough whole wheat flour to make a stiff dough.
Put it on bread-board with flour to prevent sticking, knead for half
an hour or longer, and let it rise again. When light, shape in loaves
without kneading, put into pans and prick top with a fork several
times. When sufficiently raised, bake in hot oven for about an hour.
Cover top with pieces of oiled paper, the first 20 or 30 minutes. When
done, put the bread on a sieve or in towels to cool.
LIGHT GRAHAM BREAD.
Prepare in the same manner as light whole wheat bread.
WHITE BREAD.
Prepare the same as whole wheat bread, using pure, rich milk, cream
and water, or sweet whey. Add a large piece of butter or cocoanut. Use
white flour instead of whole wheat, mix it with one-fourth white corn
meal, or rice flour.
COFFEE CAKE.
Prepare the same as white bread, using less flour, and add a few well
beaten eggs, the grated rind of several lemons and oranges, or flavor
with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with
fresh, sweet milk, or with scalded milk, as a whole meal for supper.
All breads and cakes made with yeast are more nutritious and wholesome
when stale, on account of the evaporation of water and the changes
which take place in the bread. They should be kept in tins with holes
on all sides, to allow a perfect circulation of air. The tins should
be placed in the sunlight, or on a high, dry place near a stove. In
many foreign countries pompernickle is kept for many months during the
winter by placing it on top of high stone ovens near the ceiling. It
finally assumes a sweet taste similar to that of nuts.
Bread and cake may be kept sweet and free from mildew for a long time
in the following way: Cut it with a sharp knife, when about four days
old, into slices about one inch thick, then place it on a large, wire
screen in the hot sunshine, cover with a cheese cloth, and let it
lie for several hours, turning each slice until thoroughly dry. Then
place the slices in an upright position in a square box made of wire
screening, and keep in a dry or sunny place, covered with a light
cloth. The box may be placed in the sunshine several times a week.
ROMAN MEAL BREAD.
Prepare the same as whole wheat bread, and use Roman meal instead of
whole wheat flour.
BISCUITS.
Mix one quart of white flour with one-fourth of entire wheat
flour, corn meal, or rice flour. Mix it thoroughly with two level
teaspoonsful of salt, and four of baking powder. Rub into it two
tablespoonsful of vegetable fat or butter. Mix with rich milk and
prepare as usual. Serve with salted, preserved meat and eggs, or with
rich cheese and olives and salad of greens.
POP-OVERS.
Grease the iron gem pans, and place on the stove or in the oven, to
have them very hot. Then beat two eggs very light, mix a cup of rich
milk with a cup of flour, and a half teaspoonful of salt; add the eggs
and beat with an egg beater until all is very light. Pour the mixture
into the pans, filling two-thirds full, and bake in a quick oven. This
will make about eight pop-overs.
BRAN MUFFINS.
Mix one cupful of white flour with one-half cup of graham flour
and one and one-half cups of finely sifted bran. Rub into it three
tablespoonsful of butter; then add one and one-half cups of sour milk,
a teaspoonful of soda, a little salt and three tablespoonsful of
molasses. Put into hot muffin tins, and bake in a hot oven.
BRAN BREAD.
Beat the whites of three eggs to a stiff snow, add a little salt, and
mix with two tablespoonsful of fine, sifted bran, and two of fine rye
nuts. Put the mixture on a pie tin and bake in a very moderate oven.
Leave the door open. Serve with apple salad and lettuce.
BOSTON BROWN BREAD.
Mix together one cup of coarse corn meal, one of rye flour, one of
graham flour, and a teaspoonful of salt. Dissolve two teaspoonsful
of soda in two cupsful of sour milk and mix with the flour, adding
three-fourths cup of molasses. Pour into narrow, oiled tins, and steam
for four hours. Serve with lettuce, celery and apple, or tomato salad,
and nut butter.
WHITE MUFFINS.
Use mixed flour, or rice and wheat as suggested for white bread. Mix
with baking powder and salt. Use two eggs and about one and one-half
cups of rich milk to about three cups of flour. Serve with tomato or
peas puree and lettuce for breakfast or supper.
PASTRY FOR TARTS OR PIES.
Mix one and a half cups of white flour with one-half cup of rice
flour. Add one-half teaspoonful of salt, shorten the flour with three
tablespoonsful of butter and three of oil. Then add to it the yolks of
two eggs beaten with sufficient ice cold water and a little rum to make
a paste which is not very stiff. Roll it several times, then cover and
put it in the ice box for an hour.
SAND TART.
Mix one-half pound of white flour and one-half pound of rice powder, or
wheat starch. Keep in a warm place. Melt one pound of butter, cool and
cream with one pound of sugar, adding ten yolks of eggs, alternating
with the flour. Stir the mass for one-half hour, add the rind of two
lemons, the juice of one-half lemon, and two tablespoonsful of rum.
Beat the whites of ten eggs, mix lightly with the dough, and add a
teaspoonful of baking powder. Bake in a moderate oven for one and
one-half to two hours. During the first half hour have more heat at the
bottom than at the top. During the last half hour have little or no
heat at the bottom. The cake tin should not be moved.
The tart may be baked in layers or on round tins and be mixed with
different colors, if desired.
PLAIN CAKE.
Cream one-half cup of butter with one-half cup of sugar, add two eggs,
two cups of flour, two teaspoonsful of baking powder, a little salt,
one cup of water, one-half cup of raisins or currants, and any kind
of flavoring. Bake in cake tins. Cake prepared with water is more
wholesome than with milk.
FROSTING.
Cream equal quantities of butter and chocolate. Spread on the layers
when cold. Frosting prepared from pure sugar is unwholesome.
STRAWBERRY SHORT CAKE.
Prepare a light biscuit dough, bake in tins and cover with strawberries
and whipped cream. Use no more sugar than is necessary.
FRUIT CAKE.
Chop up one cup of currants, citron, and raisins, and mix with one
cup of flour. Sift one cup of flour with a teaspoonful of soda, one
of cinnamon, and a little salt. Cream one-half cup of butter with one
cup of brown sugar, one-half cup of molasses and two well beaten eggs;
add the flour, fruit and one-half to three-fourths cup of strong black
coffee. Stir well and bake in a moderate oven for one hour.
MIXED FLOUR.
Mix two cups of white flour with one cup of rice flour and one of
cornstarch. Sift and keep in a tin box for sauces and soups.
RYE NUTS. No. 1.
Remove the outer crust from a loaf of stale pompernickel and grate the
soft part on a grater. Pour the crumbs on a large piece of paper, and
dry in the sun or in an oven. Keep in a dry place, in a tin with good
ventilation.
RYE NUTS. No. 2.
Cut a loaf of stale pompernickel into thin slices and remove the
crusts. Cut the inside into small strips, lengthwise and crosswise.
Allow it to dry thoroughly in a moderate oven or in the sun, and while
still warm, grind it through a coarse meat grinder. Place it again in
an oven or in the sun to dry, or brown slightly. If desired as fine
as grape nuts, grind it again or sift it, and keep in a dry place. It
may be mixed with one-half grape nuts. Use as directed in menus and
recipes. The outside crusts may be dried in the oven or sun, and kept
in tins. The crusts are an excellent addition to milk soups or other
soft foods.
SUN DRIED BREAD.
Cut stale pompernickel, whole wheat or white bread into slices, then
cut in strips crosswise and lengthwise to the size of lump sugar.
Allow it to dry in a moderate oven or in the sun. Keep in a dry place
in sacks or tins. Use with milk as directed in recipes. It may be dried
in slices and eaten in place of fresh bread.
FRIED BREAD.
Cut into strips as directed in the foregoing recipe. Fry in hot oil, or
butter and oil. Serve with legume or fruit soups.
CRUSTS.
Cut some stale whole wheat or black bread into slices. Remove the outer
crusts with a sharp knife and dry them in an oven. Keep in a tin box in
a dry place.
IMPERIAL STICKS.
Cut stale buttered bread into long narrow sticks, and brown in the oven.
CORN BREAD. No. 1.
Three-fourths of a cup of white or yellow corn meal, one and one-fourth
cups of white flour, one teaspoonful of salt, two tablespoonsful of
butter or one-half oil and one-half butter, two teaspoonsful of baking
powder, two well beaten eggs, one and one-half cups of rich milk, and
sugar, if desired. Bake in a quick oven for 30 minutes.
CORN BREAD. No. 2.
Bring one quart of water to a boil, and add a teaspoonful of salt. Stir
about one cup of coarse yellow corn meal into it and let boil 30 or
40 minutes. Then take it off the fire, beat thoroughly with a spoon,
and cool until lukewarm. Add a large tablespoonful of oil or butter,
a little lemon juice and four yolks of eggs. Stir well, and add the
beaten whites of the eggs. Put the mixture into a flat, oiled pan and
bake or heat on a griddle. Small cakes may be formed from the batter
and baked in an oven or fried until browned nicely. The whites of eggs
may be left out, if desired. Serve with salads of lettuce, watercress,
tomatoes or apples, or with fruit sauces. Acid and super-acid fruits
combine best with this bread.
CORN BREAD. No. 3.
Prepare the same as number two, using white corn meal. Flavor with
cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits
as currants, finely cut apricots, or prunes, or serve with a fruit
sauce prepared from blackberries, huckleberries or the above mentioned
fruits.
DOUGHNUTS.
Use four eggs, a small cup of sugar, two cups of rich fresh milk,
a teaspoonful of salt, and about one quart of flour finely sifted
with two teaspoonsful of baking powder. Add grated lemon rind or
cinnamon, for flavoring. Beat the dough until very light. Drop by the
tablespoonful into hot fat. Stewed cold prunes or apricots may be
placed in the middle of each doughnut. They may be served with fruit
soups, fruit sauces, or green salads for dinner in the summer, or for
supper in the winter.
CEREAL OMELET.
To two cupsful of left-over boiled wheat add two well beaten eggs, half
a teaspoonful of salt, finely chopped parsley and onion. Heat butter
and oil in a frying pan, and pour into the mixture. Cook by moderate
heat until firm. Serve with crisp bacon, if desired.
HOMINY CAKES.
Prepare the same as Cereal Omelet or mix with eggs only, and serve with
fruit sauce.
BREAD OMELET.
Remove the crust of one-half loaf of stale milk bread. Soak the bread
in cold milk or water for 5 minutes. Lay it in a cloth and press out
as dry as possible. Cream one-half cup of butter with one-half cup of
sugar; add one-half cup of dried currants, one-half cup of almond meal,
the rind of one or two lemons or oranges, four yolks of eggs, some
cinnamon or mace and a little salt. Mix well, and add the beaten whites
of four eggs. Heat a large flat pan, oil it well, sprinkle with rye
nuts and pour in the batter. Bake on a medium hot stove, turning the
omelet, or bake in the oven. Serve with fruit sauce and green salad.
SNOW BALLS.
Place four eggs in warm water. Mix two cups of flour with a cup of warm
water, salt, and one-half cup of melted butter. Stir it over the fire
until the flour does not stick to the saucepan. Let cool and mix with
the eggs. Beat the dough for about ten minutes. Shape balls with two
tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle
with sugar and serve for afternoon tea or for supper.
EGG TOAST.
Soak slices of stale bread in milk, and beat up some eggs with a little
salt and cinnamon. Turn the soaked bread into the egg, and fry in hot
butter. The milk and eggs may be beaten up together and the bread
soaked in it before frying. Serve with apple, cranberry or apricot
sauce, or with syrup and lettuce. This is suitable morning, noon or
night.
RICE FRITTERS.
Mix some left-over rice with several well beaten eggs, and the grated
rind of a lemon. Bake on a hot griddle. Serve with fruit sauce and
lettuce, morning, noon or night.
UNLEAVENED GERMAN PANCAKES. No. 1.
Use six eggs, six tablespoonsful of flour, one and one-half cup of warm
milk, one-half cup of cream, and a little salt. Mix well the yolks,
salt, cream, milk and flour, then add the whites of the eggs beaten
stiff. The dough must be of the consistency of thick cream. Bake in
thin layers in half butter and half oil, in a small pan. Serve with
lettuce and fruit sauce or with French dressing at the noon meal.
GERMAN POTATO PANCAKES. No. 2.
Grate five large raw potatoes and one onion. Mix two tablespoonsful of
white flour with a little warm water and a cup of rich cream, add salt
and mix with the potatoes. Then add three whole eggs beaten well, and
fry in hot fat like griddle cakes, until brown. Serve with apple sauce,
or lettuce and French dressing.
GERMAN PANCAKES. No. 3.
Mix one pint of white flour and one-fifth pint of rice flour with
one pint of rich warm milk, or with one-half milk and one-half warm
water, and a teaspoonful of salt. Beat four whole eggs, add to the
mixture and beat with an egg beater for a few minutes, until perfectly
smooth. Bake on a small, shallow, iron, griddle, using about four
tablespoonsful of the mixture for each cake. The fat used for frying
must be boiling hot. Pile on a plate standing over hot steam until all
are done. Cut in sections and sprinkle with sugar, if desired. Serve
with green salads or apples, or with apple, apricot or cranberry sauce.
PLUM PANCAKES.
Prepare the batter a little thicker than the foregoing. Peel and slice
some blue plums very thin, mix with the batter and bake as above.
GERMAN PANCAKES WITH BACON.
Cut some bacon into narrow short strips. Fry until crisp, place in a
bowl and mix with a piece of butter or with oil. Keep it in a warm
place while baking the pancakes. Pour some fat and six pieces of bacon
into the pan for each cake, and bake the same as German pancakes. Do
not allow a metallic spoon to remain in hot fat.
APPLE PANCAKES.
Peel some apples and cut in thin slices. Mix with the dough as directed
for German pancakes and fry on both sides. If fewer eggs are used, take
a little more flour.
CHERRY PANCAKES.
Remove the stones from ripe black cherries. Prepare the dough as
directed for German pancakes, mix the cherries with it and fry in hot
fat.
BUCKWHEAT CAKES.
Mix prepared or unleavened buckwheat flour with sweet cream or one-half
cream and one-half water, and bake on a hot griddle. Serve with fruit
sauce or French dressing at the morning or noon meal.
ROMAN MEAL CAKES.
Soak two tablespoonsful of dried currants in a little hot or cold
water. Mix one-half cup of flour with one teaspoonful of baking powder,
a little salt, and one cup of Roman meal. Beat two eggs very light,
with about one-half cup of water, mix with the flour and currants and
bake in hot fat. Serve fruit sauce with them.
MATZOON PUDDING.
Soak matzoon in cold water or milk for several minutes. Then press out
dry, stir until fine and mix with several well beaten eggs, cream, or
butter, and raisins, chopped apples, currants, lemon rind or any other
flavoring. Heat a cupful of oil or suet in a high iron pot, put the
pudding mixture into it and bake in a moderately hot oven for about one
hour. Serve warm with fruit sauce or wine sauce.
MATZOON CAKES.
Prepare the same as the foregoing. Shape into small balls with two
tablespoons and fry in hot fat.
FISH PUDDING.
Cream three-fourths of a cup of butter, add to it four eggs, nutmeg,
salt, parsley, two cups of bread crumbs, four cups of finely chopped
left-over codfish or salmon, and some lemon juice. Mix well and steam
one and one-quarter or one and one-half hours. Serve with a butter
sauce prepared with soup stock.
MEAT PUDDING.
Prepare like fish pudding. Use four cups of finely ground meat in place
of fish.
LIVER PUDDING.
Prepare like fish pudding. Use three and one-half cups of grated or
ground left-over liver and one-half cup of finely chopped cold, fat
meat or suet. Serve with caper or tomato sauce.
POTATO PUDDING.
Cream one-half cup of butter with one-half cup of sugar, add the yolks
of six eggs, two cups of grated potatoes, salt, cinnamon and the rind
of one lemon; then add one cup of black or white bread crumbs and the
beaten whites of six eggs. A half cup of almond meal mixed with a few
bitter almonds may be added to the mixture, if desired. Bake this
pudding for about sixty or seventy minutes, or boil two hours. Serve
with stewed prunes or apple sauce.
PLAIN BREAD PUDDING.
Soak some stale bread in cold water, press it out thoroughly and stir
smooth over the fire, with some butter or fat. When cool, add salt and
several well beaten eggs or some flour, syrup and chopped suet, mix
well and add any desired flavoring or sugar. Tie in a cloth and boil
for two hours in salt water, or with white beans. Serve with stewed
fruit.
RICE PUDDING.
Cook some rice as directed for water or milk rice. When cool, cream
some butter with an equal amount of sugar, and add several well beaten
eggs, lemon rind, cinnamon, a little bread crumbs, some raisins or
currants and some sweet or sour cream, or melted butter. Bake for about
an hour.
SAGO PUDDING.
Soak the sago and cook with one-half water and one-half milk. Finish
like rice pudding.
FLOUR BREAD PUDDING.
Mix over the fire two cups of flour with two cups of milk or water, and
three-fourths of a cup of melted butter, until the batter loosens from
the bottom of the saucepan. Let it cool a little and add the yolks of
four eggs, two tablespoonsful of sugar, two cups of bread crumbs, salt
and mace. Then beat the whites of four eggs, mix and add one-half glass
of cognac. Pour the mixture into an oiled pudding pan and steam two and
one-half hours. Serve with stewed plums, pears, or cherries.
CORN MEAL PUDDING.
Bring two cups of milk to a boil, and mix four cups of yellow or white
corn meal with a pint of cold water. Stir into the boiling milk and add
two tablespoonsful of butter. When it is thick, remove from the fire
and cool. Cream half a cup of butter with three-fourths cup of sugar,
add the yolks of four or five eggs, salt, lemon rind, several grated
bitter almonds, and the beaten whites of the eggs. Put into a pudding
pan and steam from two to two and one-half hours. In place of bitter
almonds use lemon juice, if desired. Serve with white or red wine
sauce, or with stewed apricots or cranberries.
RICE FLOUR PUDDING.
Prepare the same as corn meal pudding.
APPLE-BREAD PUDDING.
Grease a pudding dish and fill with alternate layers of mixed bread
crumbs and apple sauce. Begin with bread crumbs, using whole wheat or
rye nuts. Mix the apple sauce with a large piece of butter, while still
warm. When the dish is filled, beat up two eggs with a tablespoonful of
sugar, one-half cup of cream, a little salt and some cinnamon; pour it
over the top and bake in moderate hot oven for forty or fifty minutes.
It affords a perfect meal for the evening. If served at noon, eat some
nuts at the end of the meal.
BAKED BREAD PUDDING.
Pour two pints of hot milk over two cups of bread crumbs, cool a
little, then cream one-half cup of butter with one-half cup of sugar,
mix with the bread crumbs, adding three well beaten eggs, a teaspoonful
of salt, a little nutmeg or cinnamon, the juice of one-half a lemon and
the rind of two lemons. Mix well together, and bake in a buttered dish
for fifty or sixty minutes. Serve with wine sauce, lemon, cherry or any
kind of fruit sauce. Dried fruits may be mixed with the batter. Serve
for supper, using broth, meat soup, or cream soup at the beginning of
the meal. Celery is an excellent addition to almost any food at the
evening meal.
VEGETABLE PUDDING. No. 1.
Prepare as baked bread pudding. Use legume soup in place of milk,
leaving out the sugar. Use butter or cream and mix with two
tablespoonsful of peanut butter or other nut butter or walnut meats.
The eggs can be omitted. Flavor with finely chopped onions, celery and
parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve
with tomato sauce or string beans for dinner.
VEGETABLE PUDDING. No. 2.
Boil some rice with salt and water. Add a cupful of thick legume puree
and finish like the foregoing.
STEAMED BREAD PUDDING.
Soak some stale bread in cold water, press out dry, and stir smooth.
Melt one-third of a cup of fat and one-half of a cup of butter, and
mix the bread with it on a hot stove, stirring until it loosens from
the saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind
or cinnamon and salt. Add several well beaten eggs and some finely cut
dried fruit. Mix well and steam from one to one and one-half hours.
Serve with lettuce and fruit sauce. In place of fruit and the above
flavoring, chopped parsley, onions and pepper, bacon, anchovy, capers
or codfish may be used. Serve with tomato or apple sauce.
SUET PUDDING.
Mix four and one-half cups of flour with three cups of milk,
one-half pound of finely chopped suet, four well beaten eggs, four
tablespoonsful of sugar, a teaspoonful of salt and the rinds of two
lemons. Grease a pudding pan, sprinkle some black or white bread crumbs
into it, pour in the batter and steam for two hours. Serve with stewed
fruit, cherries, pears, or plums, or with wine sauce, for dinner.
UNCLE TOM’S PUDDING.
Mix one-half a pound of flour with one-half a pound of syrup. Then chop
fine one-fourth of a pound of suet, and mix with a little flour. Beat
one-half a pint of milk with two eggs, and add a half cup of sugar,
salt, mace, cinnamon, cloves and one tablespoonful of soda. Mix well
and pour into a pudding dish, and steam for two hours. Serve with wine
sauce No. 1 or with fruit sauce.
BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar, and add
the yolks of five eggs, three-fourths of a cup of dried currants or
raisins, the rind of a lemon, a little cinnamon and cloves, salt, three
cups of grated black bread and one-half a glass of wine or brandy. Mix
well and add the beaten whites of the five eggs. Oil a pudding pan and
pour the mixture into it. Steam two and one-half hours, and serve with
vanilla, or white wine sauce. A cupful of rich cream, diluted almond
butter or one-half cup of almond meal may be mixed with the batter, if
desired.
PLUM PUDDING. No. 1.
Moisten two cups of bread crumbs with a little cream, and add two cups
of finely chopped suet, two of currants, two of raisins, one of sugar,
one-half cup of almond meal, one-half cup of finely chopped orange and
lemon rind, a little nutmeg, salt, one-half glass of brandy and two or
three well beaten eggs. Mix all well and steam in a cloth or pudding
pan for five hours.
PLUM PUDDING. No. 2.
Use two cups of flour, one-half cup of bread crumbs, one cup of rich
milk, and a little fruit. Mix and boil like No. 1. The almond meal may
be left out.