Produced by Bethanne M. Simms, William Flis, and the Online
Distributed Proofreading Team at http://www.pgdp.net
Transcriber's Note: The measure of one-half cup of nutmeg in the
recipe for Caramel Pudding on p. 236 is undoubtedly an error.
One-half teaspoon would likely seem the correct amount.
MRS. WILSON'S COOK BOOK
NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS
BY
MRS. MARY A. WILSON
(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)
FORMERLY QUEEN VICTORIA'S CUISINIERE AND INSTRUCTOR DOMESTIC SCIENCE,
UNIVERSITY OF VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA
INSTRUCTOR OF COOKING FOR THE U.S. NAVY
THIRD PRINTING
PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY
[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN]
COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS
PHILADELPHIA, U.S.A.
TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN BEHALF OF THIS BOOK
PREFACE
The influence of well-cooked, palatable food upon the health and
general well-being of the family is as certain as that of changes of
temperature and more serious in its consequences for lasting good or
ill.
The sage old saying "Tell me what you eat and I will tell you what you
are" is as full of the "pith o' sense" to-day as in ye days of long
ago, for food either makes us physically fit and fully efficient, or
miserable failures with physical complications that keep us constantly
in the physician's hands.
The vital essences of that which we prepare for eating are "medicinal
messengers" bearing light to the eye, vigor to the limb, beauty to the
cheek and alertness to the brain, as vitamines, or distorted in the
misdirected process are the harsh heralds of pain and debility to the
human system. How great then is the influence of the one who prepares
it!
Influence, according to astrology, was "a power or virtue flowing from
the planets upon men and things," but from the kitchen, as a sun and
heat centre, there truly flows a planetary influence that makes or
mars us.
Scientific cooking means the elimination of waste, the preservation
of edible resources and conservation of their potential energy through
the preparation of attractive, vitalizing food with minimum cost and
labor, thus providing in wide, deep measure, for harmony, personal
comfort and domestic peace.
The preface of a book is too often a flat, spiritless excuse for
offering it to the public instead of being a hearty announcement in
welcome terms of the arrival of a much-desired provision for a real
need, so I will come to the essential point at once by saying that
gathered here, in these pages, are my best recipes, truly "tried in
the fire," the actual working results of many years' teaching and
lecturing, brought "up to the minute" in the interests of that
exacting domestic economy now, as rarely before, imperative in its
demands.
It will also be noted that the heavy cook-book style is not used
here but the recipes are presented as if housewife and author
were conversing upon the dish in question, and to her I will say:
economical, palatable food is within your reach if you will discard
the ideas and methods of long ago. Remember, you would not prefer to
ride in a horse car, as a means of conveyance, so why use the recipes
of those days?
The capable housewife, whose busy hands bake bread, cake and pastry,
spreads forth to the community an influence that is priceless, a
largesse not of festal day, holy day, or holiday, but thrice daily,
wholesome and welcome as spring's first sunbeam and precious to every
home so blessed, ever growing and radiating. May this book help in
that growth and a greater radiation!
THE AUTHOR
MRS. WILSON'S COOK BOOK
Bread, the staff of life, must be palatable and good if we are to be
satisfied with it when we eat.
Can you think of anything that will spoil a meal more quickly than
poor, over moist, doughy or heavy bread?
Bread may truly be called the staff of life, as it will maintain life
longer than any other single food.
Yet many women think bread-making is a simple task; that the
ingredients can be thrown together helter-skelter and good results
obtained; or that any kind of flour will make good bread. This is
a great mistake. To make good palatable bread it requires good
materials, a reasonable amount of care and attention. But first of all
must come the knowledge of the flour.
A good blend of hard winter flour is necessary and it can easily be
tested by pressing a small quantity of it in the hand; if the flour
is good, it will retain the shape of the hand. Graham or whole wheat
flour and rye flours can be used for variety and to advantage in
making bread.
Other cereal flours do not contain gluten to allow them to be used
alone for making the yeast-raised breads. Keep this in mind and thus
prevent failures. The yeast is a single-cell plant and must be given
the proper temperature, moisture and food for its successful growth.
When this is supplied, each little cell multiples a thousand times,
thus pushing and stretching the dough. This makes it rise or become
light.
WHY DOUGH FALLS
When the yeast cells have absorbed or consumed all the food that they
can obtain from the sugar, flour, etc., the dough will recede or fall.
Now, if the dough is carefully handled at a given time, this will not
take place, and so for this reason the dough is permitted to stand
only for a given length of time before it is worked and then placed in
the pans.
Few utensils will be required for making bread, but they must be
scrupulously clean, if the bread is to have a good flavor. Potatoes
and other cooked cereals may be used with good results. Compressed
yeast will give the best results, and either the sponge or straight
dough method may be used.
Bread made by the sponge method will require a longer time to make
than the bread that is made by the straight dough method. Sponge dough
consists of setting the sponge and letting it rise until it drops
back, usually in two and one-half hours, and then adding sufficient
flour to make a dough that can easily be handled.
The straight dough method consists of making a dough at the start. To
make bread successfully, do not set the dough over the range, do not
set it on the radiators and do not place it where it will be in a
draft, to rise. Cold chills the dough and retards the yeast. Yeast
grows successfully only in a warm moist temperature from 80 to 85
degrees Fahrenheit.
DOUGH BOX
I would like to tell the housewife about a dough box that I have found
to work very successfully. The baker's success in making bread is
founded on the fact that he can regulate the temperature of his shop
and thus prevent drafts from chilling the dough. This box is just an
ordinary cracker box with the lid hinged on it. It is then lined with
thick asbestos paper on the inside and then covered with oilcloth
on the outside. The bowl with the dough is then placed in the box to
retain its temperature and to be free from drafts while it rises. In
cold weather this box can be heated by placing a warm iron in it when
starting to mix the dough, and then removing the iron before placing
the dough in the box. This box will easily pay for the time and cost
in a few weeks, and then, too, it will prevent failure.
Now to get the proper temperature--always use a thermometer. Remember
that you cannot successfully gauge the correct temperature of liquids
that are used for making bread by testing with the finger or by
testing them from the spoon. Any plain thermometer that can be found
in the house will do for this work. Scrub it with soda and water to
remove the paint. Remember, in cold weather to heat the mixing bowl.
See that the flour is not lower than 65 degrees Fahrenheit.
All water or half water and milk may be used in making bread. When the
milk is used it must be scalded and then allowed to cool. Evaporated
or condensed milk does not require scalding. Simply add the hot water
to acquire the proper temperature.
POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING
Earthen mixing bowls or clean cedar pails make the best utensils to
set the bread dough in. These utensils will retain the heat and are
easy to clean, and when they are closely covered, prevent a hard crust
from forming on the dough.
Do not fail to give the dough plenty of proof--that is, let it rise
for a sufficient length of time as given in the recipes.
Use a good grade of blended flour.
Use the ball of the hand, near the wrist, to knead and work the dough.
Kneading is most important and should be thoroughly done. Do not be
afraid of hurting the dough; you can handle it as roughly as you like.
Heavy, active kneading distributes the yeast organisms and develops
the elasticity of the gluten and gives body and strength to the dough.
Now, a word about the baking. Bread is baked to kill the fermentation
and to hold the glutinous walls of the dough in place and to cook the
starch and thus make it palatable and easy to digest.
An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
than this. Too much heat browns the loaf before it has time to bake in
the centre.
SALT
Salt controls the action of the yeast. It also retards or delays the
proper fermentation if too large an amount of it is used. Then again,
if not enough salt is added to the mix, the yeast becomes too active
and thus produces an overlight loaf of bread. One ounce of salt to
each quart of liquid in summer, and three-fourths of an ounce in
winter will give the best results to the home baker.
BAKING THE BREAD
Now turn on a moulding board and cut into five parts or loaves. Allow
about nineteen ounces to each loaf. Take the dough up between the
hands and work into a round ball. Place on the moulding board and
cover for ten minutes. Now with the palm of the hand flatten out the
dough and then fold halfway over, pounding well with the hand. Now,
take the dough between the hands and stretch out, knocking it against
the moulding board, fold in the ends and shape into loaves. Place
in well-greased pans and brush the top of each loaf with shortening.
Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes
and brush with shortening when removing from the oven. Let cool and
then the bread is ready to use.
SPONGE METHOD
Generally speaking, the sponge method produces a lighter and whiter
loaf than the bread made by the straight dough method. Bread made by
the straight dough method has the advantage over bread made by the
sponge method in flavor, texture and keeping qualities.
SPONGE METHOD
One quart of water or half water and half milk, 80 degrees
Fahrenheit.
Two yeast cakes,
Two and one-half quarts or two and one-half pounds of flour,
One ounce of sugar.
Dissolve the sugar and yeast in the water and add the flour. Beat to
thoroughly blend and then set aside to raise for three hours, then add
One ounce of salt,
One and one-half ounces of shortening,
One and one-half quarts or one and one-half pounds of flour.
Work to a smooth elastic dough. This takes usually about ten minutes,
after the flour is worked into the dough. Place in a greased bowl
and then turn over the dough to coat with shortening. This prevents a
crust from forming on the dough. Set aside to raise for two hours and
then pull the sides down to the centre of the dough and punch down.
Turn the dough over and let raise for one and one-quarter hours.
THE CARE OF THE BREAD AFTER BAKING
The jar, crock or box in which the bread is kept should be
scrupulously clean. It should be scalded and aired one day every week
in winter and three times weekly during the spring, summer and early
fall. Keep the fact in mind that the bread kept in a poorly ventilated
box will mould and spoil and thus be unfit for food.
Place the freshly baked bread on a wire rack to thoroughly cool before
storing. Do not put old bread in the box with the new baking. Plan to
use the stale bread for toast, dressings, bread and cabinet puddings,
croutons and crumbs.
THE FOOD VALUE OF BREAD
Wheat contains the sixteen needed elements for nutrition, and when
made into palatable bread, it forms about 40 per cent. of our total
food requirements. Stale bread digests much easier than fresh bread
for the reason that when thoroughly masticated in the mouth the saliva
acts directly upon the starchy content. Fresh bread, unless thoroughly
chewed, so that it may be well broken up, becomes a hard, pasty
ball in the stomach, which requires that organ to manufacture the
additional gastric juices to break up this dough ball.
Bread from one to three days old easily digests. Graham and whole
wheat breads contain a larger percentage of nutriment than the white
breads.
OVEN TEMPERATURE
Many housewives feel that it is impossible to secure accurate results
in baking in the gas range; this is due to the fact that few women
really understand the principle of baking with gas.
To secure a slow oven, light both burners and let them burn for five
minutes; then turn both of them down low, turning the handle that
controls the flow of gas two-thirds off. This will maintain a steady
even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
obtained by burning both burners of gas range for eight minutes and
then turning them down one-half to maintain this heat.
A hot oven requires 425 to 450 degrees Fahrenheit and will need
to have the burners burning twelve minutes and then turned off
one-quarter.
This heat is intense and entirely too hot for breads, pastries and
cakes. Meats require this heat for one-half of the length of time
in the period of cooking. This heat is also necessary for broiling,
grilling, etc.
Now, also try to utilize the full oven space when baking by cooking
two or more dishes at the same time. Vegetables may be placed in
casseroles or earthen dishes or even ordinary saucepans; cover them
closely and cook in the oven until tender. This will not injure other
foods baking in the oven.
Do not place breads, cakes and pastries upon the top shelf; rather,
place them on the lower shelf and cook in moderate oven. Do you know
that there are still among us women who firmly believe that placing
other foods to cook in oven with cake will surely spoil it? This is a
mistake; utilize every bit of oven space.
An oven thermometer soon pays for itself. Pay strict attention to
heating the oven; if the oven is too hot, the heat is wasted, while it
cools sufficiently. This wastes gas. When food is first placed in the
oven, keep oven door closed for first ten minutes and then open when
necessary.
Placing food in oven will materially reduce the heat. Do not try to
increase the heat; just as soon as the mixture acquires the heat, the
baking will begin in the usual manner and the dish will be ready to
remove from oven in given time.
Never keep the oven waiting for the food; rather let food remain in
cool place while oven is heating.
Before mixing materials select the pans that will best fit the oven.
This does not mean that you must discard your present equipment. It
means that you should place in groups such pans that entirely fill
oven space without crowding. Keep this fact in mind when purchasing
new utensils.
The best and whitest rye flour is milled from the centre of the grains
in a manner similar to wheat flour. When only the bran is removed from
the milling, we have the darker flour, carrying a heavy pronounced
flavor. The rye meal is used for making pumpernickel, a Swiss and
Swedish rye flour bread.
HOME-MADE YEAST
Wash four potatoes and then cut in slices, without peeling, and place
in saucepan, and add three pints of water. Cook until the potatoes are
soft and then add
One-half cupful of hops.
Cook slowly for one-half hour. Rub the mixture through a fine sieve
and then pour hot mixture on
One and one-half cupfuls of flour,
One tablespoonful of salt,
One-quarter cupful of brown sugar.
Stir until well mixed, beating free from lumps. Cool to 80 degrees
Fahrenheit. Now add
One yeast cake dissolved in one cupful of water, 80 degrees
Fahrenheit
Stir well to mix and then let ferment in a warm place for ten hours.
Now pour into jar or crock and store in a cool place.
TO USE
Use one and one-half cups of this mixture in place of the yeast cake.
Always stir well before using and take care that the mixture does not
freeze. This potato ferment must be made fresh every eighteen days in
winter and every twelve days in summer.
STRAIGHT DOUGH VIENNA
One quart of water or milk,
One ounce of salt,
One ounce of sugar.
Stir well to thoroughly dissolve, and then add
Two yeast cakes,
Four quarts of flour,
One and one-half ounces of shortening.
Work to a smooth dough and then knead for ten minutes. Then place in
a well-greased bowl, turning the dough over to thoroughly coat. This
prevents a crust from forming on the dough.
Cover the bowl and set aside to raise for three and one-half hours.
Now lay over the dough by pulling in toward the centre, the sides and
ends of the dough until it forms a compact mass. Turn over the dough,
cover and let rise for one hour. Now place on the moulding board and
proceed to form into loaves, using the same method as in the sponge
dough.
TO PREPARE LOAF
When the dough is ready to mould into loaves, proceed; using method as
given in sponge dough, finally rolling the loaf on the moulding board,
making it pointed at the ends. Now place a clean cloth in a deep
baking pan and sprinkle the cloth with cornmeal. Place the loaf of
dough on the cloth and sprinkle it lightly with cornmeal. Now lift
the cloth up close to the dough, making a cloth partition between each
loaf.
Let the dough rise, about 45 minutes, and when ready to bake, lift
dough carefully from the cloth and lay on a baking sheet and gash
slightly with a sharp knife. Wash with an egg and water, wash and back
forty-five minutes in a hot oven, adding a small saucepan of boiling
water to provide steam to keep the loaf moist while baking.
One-half of above recipes for small family.
TO MAKE THE FAMOUS FRENCH BREAD
Pare and cut in slices two medium-sized potatoes. Cook until very
soft in three cups of water. When cooked rub through a sieve and cool.
There must be two cups of this mixture. When the mixture is about 80
degrees Fahrenheit, pour in the mixing bowl and add
One yeast cake crumbled in,
One-half ounce of shortening (1 tablespoon),
One ounce of sugar (2 tablespoons),
Three-fourths ounce of salt (2 teaspoons).
Stir to thoroughly dissolve and then add eight cups of flour. Work
to a dough and then proceed as in the straight dough method. When the
dough is ready for the pans, cut or divide into six pieces and mould
into loaves, three inches thick and twelve inches long, and set to
rise like the Vienna bread, then bake, using the same method.
RYE BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then add
One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye flour,
Two tablespoonfuls of shortening.
Work to a dough and ferment three and one-quarter hours, then proceed
as in the straight dough method. When the dough is ready for the pans
use the same method as for Vienna bread. Bake in a similar manner,
having the oven heated to 450 degrees Fahrenheit. Rye bread requires
an oven hotter than for wheat bread. Wash the rye bread when taking
from the oven with warm water. Caraway seeds may be added if desired.
GRAHAM BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Four tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Stir until dissolved and then crumble in one yeast cake, dissolve
thoroughly, and then add
Four cupfuls of white flour,
Three and one-half cupfuls of graham flour,
Three tablespoonfuls of shortening.
Work to a dough and then proceed as in the straight dough method.
ENTIRE WHEAT BREAD
Two cupfuls of water,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix thoroughly and then crumble in one yeast cake and stir until
dissolved, then add
Seven and a half cupfuls of wheat flour.
Work to a smooth elastic dough and proceed as in a straight dough.
PRUNE BREAD
Wash to thoroughly cleanse one-half pound of prunes and then stone and
with a pair of scissors cut into small pieces the size of a raisin.
When the bread is ready to go into the pans add the prunes and knead
the dough well to distribute the prunes. Then place in pans and
proceed as usual.
BRAN BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
One-half cupful of mashed potatoes,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then crumble in one yeast cake. Stir until dissolved, and then
add
Six cupfuls of wheat flour,
Two and one-half cupfuls of bran.
Proceed as in the straight dough method.
CALIFORNIA ORANGE BREAD
Grate the rind of two oranges and then place in a bowl and add
One cup of orange juice, warmed to 80 degrees Fahrenheit,
Two tablespoonfuls of melted shortening,
Four tablespoonfuls of sugar,
One and a half teaspoonfuls of salt,
One egg.
Beat to mix and then dissolve one yeast cake in one cup of water
80 degrees Fahrenheit, and add to the above mixture; then work in
sufficient flour to make a smooth elastic dough; usually about eight
cups. Place in a greased bowl and turn the dough to thoroughly coat
with grease. Cover and let rise for three hours. Pull the corners of
the dough to the centre and punch down, turn over and let rise
again for one hour. Repeat the punching down and then let rise for
three-quarters of an hour. Turn out on a moulding board and mould into
three loaves, adding
One-half cupful of seeded raisins to one loaf,
One-half cupful of chopped almonds to second loaf,
and keep the third loaf plain. Place in greased pans and let rise for
three-quarters of an hour. Bake in the hot oven for 40 minutes. The
temperature of the oven should be 400 degrees Fahrenheit.
This bread is delicious for sandwiches. Undoubtedly one of the causes
of the failure in making breads at home is that the process is hurried
and the bread is insufficiently baked. The size and shape of the pans
affect the quality of the bread. Avoid too deep or shallow pans. A
pan, 7-1/2 by 4-1/4 inches, will give the best results.
Turn the bread on a wire cake rack to cool. This permits the free
circulation of air.
BOSTON BROWN BREAD
Place in a bowl
Two cups of bread crumbs,
One-half cup of syrup,
One teaspoon of baking soda,
One tablespoon of water.
Dissolve the baking soda in the tablespoon of water and add
Two cups of hot water.
Beat to mix and then let cool, add
One-half cup of cornmeal,
One-half cup of graham flour.
Beat to thoroughly mix and then pour in well-greased moulds and cover
and steam or boil for one and one-half hours. Remove the cover and
place in a slow oven for twenty minutes to dry out. A one-pound coffee
can makes a splendid mould.
BOSTON BROWN BREAD
Place in a mixing bowl
Two-thirds cup of molasses,
Two cups of sour milk,
One and one-half teaspoons of baking soda.
Stir to thoroughly dissolve the soda, then add
Two-thirds cup of graham flour,
One cup of cornmeal,
One cup of rye flour,
One-half cup of seeded raisins.
Beat to thoroughly mix and then grease thoroughly one-pound coffee can
and fill two-thirds full with this mixture. Put on the lid and steam
for two hours, then remove the lid and place the can in the oven
to dry out. One-pound baking-powder cans may be used to replace the
coffee cans.
SCOTCH OAT BREAD
Place in a bowl
One cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is
dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now
add
Two cupfuls of rolled oats,
Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl,
turning the dough to coat thoroughly with shortening. Let rise for one
and three-quarter hours. Pull the corners down to the centre and punch
down. Turn over and let rise for one hour. Now turn out on moulding
board and cut into loaves. Shape between the hands and place on the
moulding board and cover. Let spring for ten minutes and then shape
for pans. Place in well-greased pans and brush the tops of loaves with
melted shortening. Let rise forty minutes. Bake in hot oven.
PARKER HOUSE ROLLS
Place in a bowl
Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease
thoroughly, place in the bowl and press firmly against the bottom,
turn over; then cover and set aside to rise for three and one-half
hours. Punch or knead down, turn over and let rise one hour. Now turn
out on moulding board and shape like a long French loaf, and with
scissors or French knife cut into pieces the size of a large egg. Roll
quickly between the hands to form a round ball, set on moulding board
and let rise for ten minutes. Flatten out, using small rolling pin or
palm of hand, brush with shortening, fold pocketbook style and set on
well-greased baking sheet two inches apart to rise for twenty minutes;
bake in hot oven for fifteen minutes, brush with melted shortening as
soon as removed from oven.
RASP ROLLS
Prepare dough as for Parker House rolls, cutting dough in pieces the
size of a small orange; round up between the hands, place on moulding
board and cover for five minutes. Now roll on moulding board to form a
ball, using the palm of the hand; place on well-greased baking
sheet; let rise twenty-five minutes, bake in moderate oven twenty
minutes--cool, rub each roll over grater to rasp, removing a light
coating of the crust.
LUNCHEON ROLLS
Prepare dough as for Parker House rolls and cut in pieces the size of
small egg; round up and cover and let rise ten minutes, roll between
the board and hands, forming points on end of rolls. Finish as for
Parker House rolls.
RICH PARKER HOUSE ROLLS
Scald one pint of milk, adding
Four tablespoonfuls of shortening.
Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
add
Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One well-beaten egg,
One yeast cake, dissolved in four tablespoonfuls of water, mix
thoroughly
And then add
Three and three-quarter pints or seven and one-half cupfuls of
sifted flour.
Work to a smooth elastic dough, grease a clean bowl and place the
dough in it. Turn several times to coat the dough thoroughly with the
shortening. This prevents a crust from forming. Set in a place free
from drafts and let rise for three and one-half hours, then punch down
and turn over. Let rise one and one-quarter hours. Punch again and
then let rise three-quarters of an hour. Now turn on the pastry board
and mould into a long strip not quite as thick as the rolling pin.
Break the dough off into pieces weighing about one and one-half
ounces. Form into balls and then cover and let spring or rise for ten
minutes; take a ball of the dough and round it well on the board, then
flatten slightly with the palm of the hand. Now mark a decided crease
with the back of a knife down the centre of the roll. Fold over in
pocketbook style, patting the turn in the roll hard with the hand. Lay
on well-greased tins, brushing the rolls with shortening. Let rise for
twenty minutes and then wash with egg and bake in a hot oven.
FINGER OR SANDWICH ROLLS
Use the Parker House roll dough, cutting it into pieces one and
one-half ounces in weight. Mould into balls and then set on a board
and cover for ten minutes to let spring. Now mould into finger shapes
and place on greased pans and proceed as in Parker House rolls.
FLUKES
Prepare as for finger rolls, pointing the dough at both ends by
rolling into a shape similar to a sweet potato.
BRAIDS
Break off pieces of the dough three-quarters of an ounce in weight and
then mould into balls and let spring for five minutes. Now mould out
into rope-shaped pieces a little longer than a lead pencil. Fasten the
three pieces together and then plait. Process as for finger rolls.
RUSK OR TEA BISCUITS
Prepare dough as for Parker House rolls, cut and form in small-sized
balls, cover, and let rise ten minutes. Now, round up by rolling
between the hands, set very closely together in deep, well-greased
pans, let rise forty minutes, bake in a moderate oven; brush with
syrup and water and dust with sugar as soon as removed from the oven.
CRESCENTS
Use the Parker House roll dough and then break off into pieces
weighing about twelve ounces. Mould into balls and then cover and let
spring for ten minutes. Now roll out the dough one-half inch thick
with rolling pin and cut into five-inch squares. Cut each square into
a triangle and brush lightly with shortening. Roll from the cut side
towards the point, lapping the point closely. Form into crescent when
setting in well-greased pan, brush with shortening and cover and let
rise for eighteen minutes. Wash with milk and water. Bake for eighteen
minutes in a hot oven.
ENGLISH BATH BUNS
Melt four ounces of butter and then place in a mixing bowl and add
One-half cup of sugar,
One cup of scalding milk, cooled to 80 degrees.
Then add
Two well-beaten eggs,
One teaspoon of salt,
ne-half yeast cake.
Stir to thoroughly mix and then add four cups of flour and work to a
smooth elastic dough. Grease the mixing bowl well and then put in the
dough. Press down well and then turn over. Cover and set to rise for
four hours, then turn on a moulding board and knead for two minutes.
Cut into pieces for biscuits. Roll between the hands into round balls
and then cover and let set on the moulding board for ten minutes. Now
press flat with the hands and let rise on a well-greased baking sheet.
Let rise for thirty minutes, then brush with a mixture of
Four tablespoonfuls of syrup,
Two tablespoonfuls of water.
Bake in a hot oven for fifteen minutes.
SALLY LUNN
Place in a mixing bowl
One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.
Beat to thoroughly blend, and then add
Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.
Beat well, cover and let rise for three hours, beat again. Now grease
thoroughly an oblong or round baking pan; take the Sally Lunn and beat
for five minutes, pour into the prepared pan, having the dough fill
the pan about one-half; let rise twenty minutes in warm place, bake in
hot oven twenty-five minutes, then dust with sugar.
PLAIN BUNS
Weigh out eighteen ounces of dough and divide into one dozen pieces.
Mould into balls and let spring for ten minutes. Now mould up nice and
round and then set close together on a well-greased pan. Let rise for
thirty-five minutes, and then brush the tops with egg and water; wash
and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
A small pan of boiling water may be placed in the oven when baking
these rolls.
For variety's sake, part of the dough may be baked plain. To the
balance add caraway seeds, a little citron, nutmeg or a few currants.
If carefully baked and cooled, these rolls may be stored in an
air-tight box and they will keep for several days. To reheat, place in
an oven with a pan of boiling water for ten minutes to freshen.
Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
small paint brush.
STICKY CINNAMON BUNS
Scald one cup of milk and then place
Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to
thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
and when the milk is at the proper temperature, add six cupfuls
of flour and work to a smooth dough. Place in a well-greased bowl,
turning the dough around in the bowl so that it will be thoroughly
coated with shortening. Cover and let rise three and one-half hours.
Now pull the sides of the dough into the centre and punch down,
turning the dough over. Let rise again for one hour, then turn on a
moulding board and divide the dough in half. Knead each piece into
a ball. Cover and let rise or spring for ten minutes. Now roll
out one-quarter inch thick, using a rolling pin. Brush with melted
shortening and sprinkle well with brown sugar, using about one
cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
prepared dough one and one-half cupfuls of currants or small seedless
raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
one and one-half inches thick and then place in prepared pans and let
rise for one hour. Then bake in a moderate oven for forty minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread one cupful
brown sugar and one-half cupful of currants or small seedless raisins
evenly over the bottom of the pan. Place buns in pan and let rise for
one hour in a warm place, then bake in a moderate oven for thirty-five
minutes.
Now for the trick. When the buns are baked, brush the pastry board
with shortening, then place
Two tablespoonfuls of brown sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
soon as the buns are baked, turn from the pan at once and brush
well with the prepared syrup, brushing the bottom with the syrup, as
brushing the candied part of the buns prevents it from hardening. Let
cool and then use.
ST. NAZAIRE BUNS
Prepare the dough as for cinnamon buns and when ready to turn on the
moulding board add
One cupful of finely shredded citron,
One-half cupful of brown sugar,
One cupful of seeded raisins.
Work well to distribute the fruit and then form into a long roll three
inches thick. Cut off pieces about one and one-half ounces and form
into buns. Let rest for fifteen minutes and then roll into round
buns and place in a well-greased baking pan and let rise for thirty
minutes. Make a hole in the centre of each bun with a small wooden
stick and wash the buns with egg and milk. Bake in a moderate oven
for twenty minutes. Cool, and then fill the centre with jelly, and ice
with water icing.
PINWHEELS
Prepare the dough and roll as for cinnamon buns; cut in slices
one-half inch thick; place inch apart in well-greased baking sheet,
let rise twenty-five minutes, brush with egg wash; sprinkle with
finely chopped peanuts and bake in moderate oven twenty minutes.
CINNAMON CAKE
You can use part of the dough for cinnamon cake. Cut the dough into
pieces and then roll out three-fourths of an inch thick. Place
in pans, stretching and rolling the dough to fit pan. Brush with
shortening and then cover with crumbs, made as follows:
Six tablespoonfuls of flour,
Four tablespoonfuls of brown sugar,
Two tablespoonfuls of shortening,
Two teaspoonfuls of cinnamon.
Rub the mixture until crumbly and then spread as directed. Let rise
thirty-five minutes, bake in hot oven fifteen minutes.
COCOANUT ICING
One-half cupful of confectioner's sugar,
One-half cupful of cocoanut,
Sufficient hot water to moisten.
Spread on the buns with a spatula.
COCOANUT BUNS
Prepare the dough just the same as for cinnamon buns and when ready to
turn on a moulding board add
One cupful of cocoanut,
Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three
inches thick and then break into pieces the size of a large egg. Now
mould until round and then let rise on the board for ten minutes.
Mould again, shaping oblong. Place on a well-greased pan and brush the
buns with melted shortening. Let rise for thirty minutes and then bake
in a hot oven and ice with cocoanut icing.
ALMOND COFFEE CAKES
Prepare the dough as given in the recipe, using the balance left for
either cinnamon or cocoanut buns. When ready to turn on a moulding
board cut the dough in half and roll each piece out one-quarter of an
inch thick. Spread with shortening and then lightly with brown sugar
and with one-half cupful of finely shredded almonds or peanuts. Roll
like a jelly roll. Press flat with a rolling pin until just one inch
thick. Cut in pieces six inches long and then place in a well-greased
baking pan and let rise thirty-five minutes. When ready to bake, cut a
gash three inches long on each cake. Wash with egg and milk and strew
with finely shredded almonds. Bake in a moderate oven for twenty-five
minutes. Ice with water icing.
HOW TO MAKE YEAST-RAISED CAKE
Scald one cupful of milk and add one-half cupful of cold water. Cool
the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
teaspoonful of salt. Crumble one yeast cake in the mixture and stir
thoroughly until the yeast is dissolved. Now add four cupfuls of
sifted flour and beat to a light batter. Cover, and set in a place
free from drafts, where it will be kept warm in a temperature of 80
degrees and let raise for three hours. Now beat the dough with a spoon
and let raise again for three-quarters of an hour. Now, while the
dough is raising last time, place one cupful of sugar and one-half
cupful shortening in a bowl and cream until light and frothy. Add
two eggs, one at a time, and beat until very light. When the dough is
ready, add the sugar, eggs, shortening and one and one-half cupfuls
of flour; beat this mixture with spoon for twelve minutes until
thoroughly mixed. Now pour in prepared mould filling the mould half
full. Set in warm place, with a temperature of about 80 degrees
Fahrenheit, to raise for one and one-quarter hours or until the
mixture fills the mould. Bake in a moderate oven for three-quarters of
an hour.
Remove the cake from the mould and cool on a wire rack. This cake may
be iced or served plain; or chopped nuts, raisins or citron may be
added to the dough with the sugar and eggs.
To prepare the pans: Grease them thoroughly, then coat them with
finely chopped nuts or fine cake crumbs before pouring in the dough.
BRIOCHE
Brioche is a French sweet bread and while different authorities do
not agree as to both the consistency and methods, without doubt these
cakes figure largely in French cuisines.
One French bakery prepares the brioches in loaf form and when cold it
is cut in slices and steeped in orange syrup. Then again the brioche
is spread with jam and then covered with icing or the brioche may
be steeped with prepared syrup and then dipped in a batter and fried
golden brown in hot fat. Spread with jam and serve with orange or
lemon sauce.
The actual preparation of the brioche involves very little trouble and
can be made from bread dough on baking day. Now one point in making
these sweet breads--there is just the same trick as in moulding the
loaf of bread. One can learn by careful attention to details and
with practice. Some stress may well be laid upon the lightness of the
dough; for heavy, overrich dough that is poorly baked is injurious to
health.
WATER ICING
Six tablespoonfuls of confectioner's sugar and sufficient water
(boiling) to moisten.
BREST BREAD
Roll the dough into three strands about one inch thick and ten inches
long. Fasten the three strands together and then braid. Place on a
well-greased pan and let rise. Wash with egg and milk and then bake
for twenty-five minutes in a moderate oven. Spread with jelly and then
ice with water icing. Sprinkle with slightly browned cocoanut.
TO MAKE BRIOCHE USING BREAD DOUGH
When the bread is ready to put in the pan cut off one pound and place
the dough in a bowl. Now place in a separate bowl
Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful sugar.
Cream until light and frothy, then add the stiffly beaten whites of
the eggs, also
One-half cup of milk,
Four cups of flour,
One pound piece of yeast raised dough.
Work or knead until smooth and elastic. Place in a greased bowl and
let rise for three hours; now turn on board, divide into eight pieces
and mould into balls. Cover and let rise for ten minutes. Now roll out
one-half inch thick. Brush with shortening, strew with brown sugar
and nuts. Roll like jelly roll and then flatten well with rolling pin.
Place in a greased pan, cover and let rise for one-half hour. Now cut
down the entire length of the dough, leaving two inches on each end.
Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
sugar, then return to oven five minutes.
SWEET DOUGHS
In the days of long ago, yeast, ammonia, pearl ash, honey water and
a treacle mixture were used to lighten cakes--before the time of
dependable baking powder.
In Europe the housewife makes from bread dough delicious cakes with
yeast. These provide splendid variety. They include savarins, babas,
and yeast-raised fruit cakes.
Many women fail in making these delicious goodies because they do not
realize that the addition of large amounts of sugar, fruit, shortening
and eggs to yeast dough, unless carefully handled, is apt to produce
heavy, moist cakes that lack the light, velvety texture which makes
cake a success.
The addition of nuts, cake crumbs and fruit will afford a large
variety.
A sponge dough is necessary for successful results.
RUSSIAN RUSK
Prepare the dough as for brioche, adding one cupful of finely shredded
almonds when ready to mould for the pan. Use a long narrow pan to bake
loaf in. When baked, cool and then cut in one-inch slices and toast
light brown in the oven.
SPANISH BUN
Scald one cupful of milk and then cool to 80 degrees Fahrenheit and
pour in a bowl and add
Three tablespoonfuls sugar,
One-half teaspoonful salt,
One yeast cake dissolved in four tablespoonfuls cool water,
Three cupfuls of flour.
Beat for five minutes with a spoon and let rise for two hours. Now
cream
One and one-quarter cupfuls sugar,
One-half cupful of shortening
until very light and creamy and then drop in, one by one, three eggs,
beating the eggs for three minutes. Add this to the yeast-raised
dough, together with one cupful of sifted flour. Beat with a wooden
spoon for fifteen minutes and then pour into a greased and floured
pan, filling the pan half full. Put the raisins on the top and then
cover and let rise until it fills the pan almost to the edge. Bake in
a moderate oven for fifty-five minutes and then cool and ice.
BABAS
Prepare dough as for brioche and, when ready to pan, mould into loaf
shape adding nuts and finely shredded citron. Place in well-greased
Boston brown-bread mould; let rise for one hour. Bake in moderate oven
forty-five minutes. Then begin to baste the Baba with syrup made from
One cupful syrup,
One-half cupful water,
One tablespoonful vanilla,
One teaspoonful mace.
Cook syrup ten minutes before using to baste the Baba, and bake until
the syrup is absorbed, then turn on plate.
ANISE SEED RUSK
One tablespoonful of anise seed,
One-half cupful finely shredded citron.
Add the above ingredients to the brioche dough; mould and bake as for
Russian rusk. These crisp slices will keep for a long time if placed
in an air-tight box.
This dough may be used for the old English crull cakes, which is
nothing more than a doughnut. Prepare a dough as for a brioche and
when ready for the pans turn on a molding board. Roll out one-quarter
inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
minutes. Stretch to shape and fry in hot fat until golden brown. Roll
in pulverized sugar and cinnamon.
These doughs may be moulded in wreaths, crescents and bowknots. When
risen, wash with egg wash, then sprinkle with granulated sugar and
chopped nuts and then bake in moderate oven.
INDIAN GRIDDLE CAKES
One cupful cornmeal,
One cupful flour,
One teaspoonful salt,
Three level teaspoonfuls of baking powder,
Two tablespoonfuls of syrup,
One tablespoonful shortening,
One egg,
One and one-quarter cups of milk.
Beat hard to mix and then bake on a hot griddle.
GRIDDLE CAKES
To bring the true nut flavor from the buckwheat we must go back to
old-fashioned method of setting the buckwheat to rise overnight. Don't
you remember the brownstone crock that was kept in the pantry and
each time it was left with just enough of the mixture to start a
new batter? The buckwheat would be prepared each night just before
bedtime, and in the morning a cup of warm water was added, together
with a couple of tablespoonfuls of syrup. The mixture was beaten and
then the griddle was put on to heat. Sometimes it was a soapstone or a
heavy iron griddle. When well heated it was rubbed with a piece of
cut turnip or potato. The batter was poured on in large platter-sized
cakes and then as quickly as they browned they were dexteriously
turned to brown again.
To make perfect buckwheat cakes you must first of all obtain a
stone-ground flour, and then it must be blended in proportion. Good,
lively yeast is added, and if milk is used for the mixing it must be
scalded and then cooled before using. To prepare the flour for the
mixing:
Three pounds of buckwheat flour,
One and one-half pounds of wheat flour,
One pound of corn flour,
One ounce of salt,
One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the
flour is then ready to use.
BUCKWHEAT CAKES
Scald and then rinse out with cold water a large stone crock. Pour in
one cupful of scalded and cooled milk and
One and one-half cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar.
Crumble in one-half of an yeast cake and stir until dissolved, then
add three cupfuls of the prepared buckwheat flour. Beat to thoroughly
mix and then cover and set aside overnight to rise. In the morning
add sufficient lukewarm water to bring the mixture to a pouring
consistency. This usually requires about one cupful. Add two
tablespoonfuls of syrup. Beat hard for three minutes and then let
stand in a warm place while the griddle is heating, then bake.
RICE GRIDDLE CAKES
Rice griddle cakes may be prepared as follows: Wash one-half cup of
rice in plenty of water and then place in a saucepan and add three
cupfuls of water. Cook until the water is absorbed and the rice is
soft. Let cool. Now place in a crock
Two and one-half cupfuls water, 80 degrees Fahrenheit,
Two tablespoonfuls sugar,
One-half yeast cake.
Stir until dissolved and then add
The prepared rice,
Three cupfuls white flour,
One-quarter teaspoonful baking soda.
Beat to mix and then cover and set aside to rise overnight. In the
morning add sufficient lukewarm water to make a pouring batter, adding
two tablespoonfuls of syrup and one teaspoonful of salt. Beat very
hard and then set in a warm place while the griddle is heating.
The use of a small amount of baking soda as given in above recipes
is for the purpose of neutralizing the slightly acid flavor of the
buckwheat--a flavor to which many folks object.
Either of above mixes may be baked in a waffle iron instead of using
the griddle. Try it some morning for the sake of variety. Use salad
oil in a new sewing-machine oil can to grease waffle iron.
Almost everyone loves good sweet butter on the hot cakes in the
morning. At the present prices of butter the frugal housewife looks
upon the fast disappearing pat of butter with alarm. Now try this and
save the butter and yet give the folks the butter flavor upon their
cakes; place two tablespoonfuls of butter in a pitcher which will hold
a cupful of syrup. Add the syrup and then place the pitcher in a pan
of warm water and set on the stove to heat. Beat constantly until the
butter melts and produces a creamy mix.
Stale bread may be crumbled or soaked in cold water pressed dry and
used in place of rice or cornmeal. So may oatmeal or other leftover
breakfast cereals, as well as mashed potatoes, be used. Reserve about
one cupful of the yeast batter to start the next batter. Use this
starter in place of the yeast. Renew the yeast mix every fifth
morning.
A word about the griddle may not come amiss. The old-fashioned iron or
soapstone may be used and will give good results. Aluminum griddles do
not require greasing.
BREAD GRIDDLE CAKES
Try these cakes some morning when the folks are tired of the usual
breakfast dishes. Place in a pitcher overnight
Two cups of buttermilk or sour milk,
One cup of water,
Two cups of bread crumbs.
Let stand in the kitchen in a cool place. Do not put in the icebox. In
the morning add
One teaspoonful baking soda
dissolved in
Three tablespoonfuls of water.
Beat to thoroughly mix and then add
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
One teaspoonful salt,
One and one-half cups flour,
Two teaspoonfuls baking powder.