Bread Making and Bread Baking 2

2012-06-13 23:24:00 UTC

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Bread

_Maying

AND

Bread

_Baling

Embracing

Selections

in

'Pastry,

General

Cooking,

Canning,

Preserving,

Pickling,

Jelly Making

_and

Candy

Making

JHCinnfe

E.

{Brothers

MINNEAPOLIS

Copyrighted

1915 By the Author ,"'

JAN

18

1916

"CI.A420394

"

4

Prefi

ace

"fP*

HE RECIPES contained in this booklet, are _nut

in-tlL

tended for the _{graduate of culinary art,} or the one

Mho plies domestic science on a

scientificprinciple.

This littlebook in _{its simple and unpretentious}

way is

dedicated to the Housewife _who is dealing _with the _{per-plexities}

of preparing the _meals.

Its aim is to help the one

whose larder is not always

provisioned with a _great

variety of fancy groceries, as _well

as, the cue _{whose training- for this duty is}

unfortunately

limited. The _author

contributes a few _{recipes that} are

original, but in the _{main, old recipes written} anew, im-proved

upon and simplified,is _{all that} is_{claimed herein.}

It is hoped _and believed, that this book _will be _of

some

assistance, and lighten the burden _of the one _who

makes the home " the Faithful Household

".$_

*""

_""

-^

a^,

*^*A*

"4?

""

"^

^/"

"*"

^

_%r

A

Tribute

to

_the

Worlds

Heroine

The

li'orld is- always praising

All the great folk _of the

time-The _{poets and musicians, and}

The

ministers sublime;

But _the

earth's greatest heroine

They never east a look;

I'll _{tell you she} is, _at once "

The blessed household _cook.

We hear a lot

_of

lauding

for

The man _zvho goes to war,

The

artist and the sculptor,

The _poet

and his lore,

I lh lawyer _and iuz'cnter,

and

The _{author's famous} book; But zee never hear a _{zeord about}

The blessed household

cook.

Perhaps you think she isn't zvorth

The _praise that I _would

give; But,

without her ceaseless kindness

Tray, how long

would you live?

W e _{all would} soon

expire, if

Of food zee ne'er partook;

So. / _{raise my} hat in honor

of

The blessed household

c,ook.

She saves the lives

of

thousands.

By her duties _every day.

Though _she does it in a _simple

.

lud

unnoticed, quiet way.

But _when I am an _author.

I _shall

surely write a book

About the _queen

of womankind "

The _zeorthy household _cook.

ALICE M. JONES.

(In Farm

U

_at

| _CWMMF.

y

41

': J LOUR aiN AND S.CKER # mwmmm.

Courtesy Washburn

Crosby

Co.

BREAD MAKING AND BREAD BAKING 9

(1)

Scales, for _weighing

wheat as it is received.

(2)

Receiving _separator, for _separating

other kinds of _.seeds

from _wheat.

(3)

Storage bins, for reserve _{supply of wheat} in _{advance of}

mill requirements.

(A)

Mill _separator, for further _separating foreign _seeds from

wheat.

(5)

Scourer, for _removing dust from _wheat kernels.

(6)

Cockle _cylinder, for _{removing all round seeds.}

(7) Wheat _washer, for _{thoroughly cleansing the}

wheal.

(8)

Wheat dryer, for drying _{wheat after washing.}

(9)

1st break _rolls, for _rupturing bran, _enabling bran

and

germ to be _separated from interior.

(10) 1st break _scalpel', for _{sifting middlings} through bolting

cloth to separate from bran.

(11)

2nd break _rolls, for further loosening the _middlings

from bran.

(12; 2nd break _{scalper for separating} more _middlings from bran.

(13) 3rd bread _rolls,for further loosening _middlings From bran.

14) 3rd break _scalper, lor final

separation of middlings from

bran.

(3'5)

Bran duster, for dusting low _grade Hour from bran.

(16) Bran Inn, for _packing bran for _shipment.

(17) Grading _reel, for _{separating middlings} by _sifting through

various silzes of bolting cloth.

(1Si Dust _{collector and purifier,} for _{cleaning and purifying}

middlings by air and sifting.

(19)

Smooth _rolls, for _{grinding purified middlings very} tine

to flour.

(20) Flour bolter, for _sifting fiour from _{purified middlings.}

(21)

2nd _{reduction rolls,} for further _grinding

of purified

middlings.

(22)

Flour bolter, for _separating Hour from _{purified middlings}

of second grading.

(23)

Flour bin _{and packer,} for _packing flour for _shipment.

'W I"H I" I O " 5?

BREAD MAKING AND BREAD BAKING 11

Bread

Bread

the

_{staff of} life, by common consent, _occupies first

place as an _{article of} food, in _all homes, by _{all peoples of} the

"ivilized and much of the uncivilized world.

Bread dates back before the beginning" _of history.

Tlie _scriptures in

early Bible times frequently mention

bread, _also

_unleavened

bread _of the Jews _used in the Passover.

In Genesis 18:6 we _read: "Abraham hastened into the teni.

into

Sarah,

and said, "Make ready quickly three measures _of

fine meal, knead it, and bake _{cakes upon} the hearth."

History tells ns _of the _ancient Egyptians, _who knew the

art of bread making, of the Greeks and Romans who had many

bakeries, _and bread _{and cakes} Avere _made in _{great variety.}

in the Chaldean _{ruins well} built ovens, _{and perfect grinding}

stones for reducing grain are found. The _earliest bread _makers

were the Lakedwellers that inhabited Switzerland in the

Stone-age. Loaves baked on hot _stones were found.

Perhaps the _{earliest record of} the _{grinding of} grain and

bread _made from it, comes from China. The Chinese were

bread _makers 4500 _{years ago.} Judging from _what we _{read of}

it the bread _question is an _old one.

Leavened bread as far as the leavening is _concerned is

made the same to-day as it was in _early times. Fermented or

sour dough, as it is _{commonly called,} is the leavening used.

Sour dough is _made by taking a _{small portion of} dough

-say three or four ounces from a baking

-and putting it

away until the next baking day. then mixing it with fresh

dough. "11 _will leaven the _whole lump." Bread made in this

way usually has a sour taste.

For a long time bread _making has been _considered an art,

12 BREAD MAKING AND BREAD

BAKING

bread is the _{greatest of} household _arts. A baking _{of nicely}

browned, _plum]), loaves _of bread, _always

challenges attention

and is always admired.

Some

authorities on domestic ar1

claim that to be successful in bread making, one _must know

the _{chemistry of yeast and} flour, in fact, bread _making in _all

its

scientific principles.

This booklet does _not treat on _{the chemistry}

of bread mak-ing,

but on the most simple, practical, successful home methods,

it is desirable, though not necessary, that one _who bakes _under-stands

something about flour as _well as _yeast.

It is now _nearly three hundred _{years since yeast} was first

used, and while our _{ancestors made} a _{good palatable} bread it

was not _until recent years that the art of bread

making

at-tained

any degree of perfection, this. _"d course, is largely made

possible by the modern method of milling wheat and making

flour. All brands _{of patent process flour, made} from _spring

wheat, is standard and the best lor bread making.

By _spring

wheat is meant, wheat sown in the _spring. It is

chiefly grown in the Northwestern States _and Canada. Flour

""l this wheat is generally called "Hard Wheat Flour." It i"

rich in gluten and is the most perfect bread Hour. It is of a

creamy color, not white or _grey in _{color, which} indicates a

poor flour. Winter wheat is a _{soft wheat, and} is grown in _all

parts of the U. S. principally the western, southern and eastern

states. Flour made from winter wheat is called "Soft Wheal

Flour*' _and is _used in breads, pastry, and macaroni, it con-_tains

less _gluten, but is

rich in starch. The best Hour, perhaps

in _{all the world, is made} in Minneapolis, _and is _shipped to _all

parts of America and many foreign countries. The

leading

brands are Occident, Gold Medal, Ceresota, _and

Pillsibury's

BREAD

MAKING

AND BREAD BAKING 13

Bread-Making

Dry Yeast.

[nto a _eup of hike warm water, put a teaspoon _{of sugar}

and one _and a half _cakes oi' yeast. Let soak at least one hour.

Have _prepared' two _{cups of} finely _{mashed potatoes,} turn on

them a half _{pint of} boiling water, and stir in a heaping- _table-spoon

of flour, stir well and 1ft batter cool. Add eup of yeast,

beat _well, cover _and let _{stand until morning.}

Sponge.

To three pints of warm water, _{add enough} flour to _make a

stiff hatter, stir in the yeast prepared the night before which

v illnow _make a _medium batter. Beat thoroughly for five or

six minutes. Cover, set in a warm _place out of draught to

vise, which under ordinary conditions will be light in one _and

one half to two hours.

Kneading.

A bread _{mixer may} be _used, but if tin' kneading is done *""

hand, begin _{mixing with} a heavy _{spoon, sift} in one _{sifter of}

Hour, _stir,add one _{cup of sugar,} one half _cup Lard, more flour

and

heaping

tablespoon of salt. Stir and add flour gradually

;nitil dough becomes too stiff to use the _spoon. Remove to

floured kneading board, or finish kneading in the bread pan

which is now done by hand. Sift in flour _gradually, knead

steadily. Remove all particles of dough from sides ami bottom

of pan. Knead for twenty minutes or more. When in _right

condition dough will be elastic, and spongy, and will not lie

inclined to stick to the hands. When kneading is done there

should be no flour left in the _pan. Cover first with bread pan

1 4 RHEA J) MAKINGAND BE K AD B AK IN G

Set to _rise in a warm _{place, out}

of hot or _cold draughts.

It _should be light in two to three hours. Temperature _of room

should

he 72 to 80 degrees.

Putting into loaves.

Grease the baking _{pans well,} use the _sheet iron or iron

enamel ware, as they are better bakers. For a _single loaf, take

about two pounds1 of dough, and about one _and one half _pounds.

when double loaves are baked in a _pan. Mould

each into shape

and place in pan. Brush top _with lard or butter _{and set} to

rise in even temperature, cover _with light _cloth.

Under favorable

conditions the bread will be up and double

its _{size, in} three fourths _of an hour, _sometimes less.

Baking.

Put the bread in a _moderately hot oven, bake _{until nicely}

browned over top, _{which will take} fifteen _minutes, then _reduce

the heat _about one half; to _{prevent scorching} during the latter

part of baking, place a _{sheet of brown} or _{white paper} over the

bread. Bake one hour. Remove from _{pans, place} on _cloth to

cool. Brush lightly while hot with butter.

If bread _raises too long _{it will be porous and} dry. If it is

very slow in rising it will be dry, or tough, _{soggy, and} inclined

to be sour.

Olive _oil can be _used in bread in _{place of} lard or _other

shortening, it is much better ; use it h\ the same quantity or a

BREAD MAKING AND BREAD BAKING 15

BREAD.

Compressed Yeast.

Dissolve 2 _{cakes of compressed yeast} in half _{cup of} luke

warm _{water; rice} or _mash 3 or 4 _{medium sized} boiled _potatoes

Miid add heaping- tablespoon flour, put this into bread _{pan and}

turn in one quart boiling water and beat up well. When cooled

to luke warm, turn in _{yeast and stir in enoitgh} flour to _make

a _medium batter, beat briskly a few _{minutes and set away} in

warm _place to _rise.

Dough.

When light _add seme Hour, half _{cup sugar,} half _cup lard,

stirring briskly, one tablespoon _{salt and} more Hour. When too

stiffto stir with spoon, finish by hand, kneading until dough is

spongy and elastic. Let rise and finish in the usual way.

NUT BREAD.

Nut bread _{is made much} the same as _other bread, _only dif-fering

in the _{proportion of} ingredients, _and the _{addition of}

nut meats.

Yeast.

Place in a _{cup of} luke warm water IV. cakes dry yeast and

1 teaspoon _{of sugar, soak} 1 hour. To 1 _{cup of mashed} pota-toes,

add 1 tablespoon of flour and 1 cup of boiling water, stir and

when cool add yeast, mix well and let set over _night in a warm

place.

Sponge.

Add to the yeast 1 quart of luke warm _{water and} flour to

make a _sponge batter, cover _{and set away} to _rise. When light

add 1 to

V/n

"-ups sugar

Va

cup lard or butter, 1 to

iy2

cups

16 BREAD MAKING AND BREAD

BAKING

GRAHAM BREAD.

On

baking day a

few

loaves _{of graham} bread can be _made

conveniently by making more bread _{sponge, using} an _extia

yeast cake' and more _moisture. For _graham bread _take J

quart of bread sponge,

\',

to 1 cup of brown sugar,

/2

cup

shortening, 1 heaping teaspoon salt and equal amounts of flour

and graham flour, sift in as long as the batter can be _stirred

with

'heavy

spoon; beat briskly and set to raise.

When light _put in _{greased pans, and when} light _again baice

"m

quick oven, _reducing heat in 10 or _{(15 minutes.}

Wholewheat Hour _may be _used instead _{of graham.}

BOSTON BROWN BREAD.

;..,

up brown sugar 1 cup corn _meal

1/2

cup molasses 1 cup graham or _rye

9 p-cr" 1 CllP

ft"Ur

ips sour _milk 1 teaspoon baking-powder

2 CT_

cla 1 teaspoon salt

Steam ^ to 4 hours

^ teaspoon soda

BROWN BREAD STEAMED.

V,

cup sugar 1 cup seedless raisin,

1

cup molasses 2 cups corn meal

i/2teaspoon _soda a _cup flour

2 2 teaspoons baking-powder

2 _{cups milk} "Iteaspoon _salt

3 tablespoons hot _shortening

Mix

ingredients

in _{order named, with raisins} dredged i*

flour

_and

hot _shortening last, Turn in _{greased mold and} steam

BRLAD MA KIN (i AND BREAD BAKING 17

BROWN BREAD, BAKED.

]

2 cup brown

sugar

2 eup molasses

1 _{eup raisins}

2 _cups sour _milk

1 _cup flour

2 _{cups graham} Hour

2 tablespoons _shortening

1 teaspoon _salt

2 teaspoons _soda

1

effo-Work _{sugar, shortening and molasses} together, _add beaten

egg, and sour _{milk with soda} dissolved in it. Stir in Hour, _salt

and graham and lastly the raisins dredged in Hour. Beat well

and turn in greased pans and let rise one hour before baking.

RYE BREAD.

Yeast.

Japong-e.

1

cake dry yeast

1 teaspoon _sugar

Y-2

cup warm water

Soak half hour

:; _cups warm _water

Rye Hour to _make batter

Cup dissolved yeast

Stir well and let rise.

Dough.

2 _nips warm water

" '" cups Hour 1 _{tablespoon salt} | .. eup lard

Rye Hour to _make a _soft dough, knead thoroughly and han-dle

dough _roughly by _striking or _{pounding with} hands. Let

rise. Mould into loaves, brush top with white of egg and water.

18 BREAD MAKING AND BREAD

BAKING

PARKER HOUSE ROLLS.

Eponge.

Dissolve one _cake dry _yeast in

V2

_cup Luke warm _water.

Add teaspoon _sugar

and let stand half an hour.

Scald

3 _pint

of milk, when eool add cup yeast and flour to make a _medium

biatter,cover _and let _rise.

Dough.

To _the

sponge stir in 2 or 3 tablespoons _{sugar, piece} buttei

the _{size of} an _{egg melted} or _softened. 1 teaspoon _{salt and}

gradually flour enough to make a _soft dough, kneading _when

dough becomes too _stiff to _{stir with spoon.} Let _rise, knead

down _{and let rise again.}

Rolls.

Flatten _{out the} dough to _about '

^ inch in thickness. Cut

round or _oval, brush tops lightly _{with melted} butter _and creas"

tlirough center with back of knife, fold, and press edges to-gether.

Put in baking _{pan with space} between. Let _rise; bake

about 20 minutes in quick oven.

BAKING POWDER BISCUITS.

2 _cups flour 2 teaspoons baking-powder

V2

CLlP shortening

$4

cup milk or _water.

Salt.

Mix dry ingredients _{and work} in the _shortening, then tie

milk or _water. Use a fork, _spoon or the hands but do not

knead. As _quickly as _{possible place} the _soft dough on a floured

hoard. Roll lightly to

₁₄

inch in thickness, use biscuit "cutter.

BREAD MAKING AND BREAD

BAKING

19

MUFFINS.

2 _cups flour 2 _rounding teaspoons baking-powder

2 _eggs 2 _rounding teaspoons _shortening

1 _{eup milk} 1 _rounding teaspoon sugar

Beat the _{eggs well, add milk,} then _stir in the _{mixed and}

sifted dry ingredients, now turn in the _{melted shortening,}

which should be hot, stir until well mixed. Turn at once into

gem irons or _{muffin pans} that are _{well greased and smoking}

hot. Fill _pans half full. Bake 15 to 20 _minutes. Serve hot.

GRAHAM GEMS.

1

L. eup Hour 2 eggs

1V" _{cup graham} flour 2 heaping teaspoons baking-powder

1%

CUP milk 2 rounding teaspoons _shortening

xh

_cup sugar

Sail

Proceed as _{with muffins.}

SOUR MILK GEMS.

1 _pint sour _milk Flour, Salt

1 teaspoon _soda Shortening

Dissolve _soda in a little _water. Add to sour _milk, or butter-milk

may he used. Stir in flour enough to make medium hatter.

MINNEAPOLIS JOHNNY CAKE.

2 _enps corn _meal 1 _eup sour _milk

1 _cup flour 1 _scant teaspoon _soda

1 _cup boiled _pumpkin 1 _scant teaspoon _salt

;ii

nip sugar

1/2

teaspoon cinnamon

"'"

, cup boiling water 4 teaspoons baking-powder

1 or 2 _eggs.

Pour the boiling water over the corn meal, stir, add sugar

and pumpkin. Then the sour _{milk with soda} dissolved in it,

flour _{sifted with} the baking _powder, the beaten _{eggs and} sea-_soning.

20 BRHAD MAKING AND BRKAD BAKING

Pointers

_for

Pastry

For fancy _{cakes and pastry,} use _pastry flour, if it ran be

had, the _{cake will} be lighter, _and the _piecrust more flakey.

Good housekeepers, however, use a _{good grade of} bread

flour, for bread, _{cake, and genera]} baking _{purposes, with} never

a failure. Two _{points essential} in _{cake making,} are _attention

and preparation. To be prepared the working utensils should

be _{clean and within reach.} The _{materials used} in the _cake

should be of the best quality. Your attention should not be

interrupted by _{any other work.} Speed in _{stirring up} a _cake

adds to its success.

I'se fresh _sweet butter, fresh _{eggs, good} baking-powder, _and

a _good brand _of flavoring _extracts.

The _{genera] ride for mixing} a butter _cake or _{any cake made}

with butter is as follows: "

('ream the hotter, _{and when} beaten _{light, gradually add} the

sugar, beating briskly until creamy. The yolks of eggs well

beaten, _should now be _added, beat _{well and add} the flavoring

extracts. Sift Hour (mixed with baking-powder and

salt)

several times. Add Hour and liquid alternately, and when

well beaten, fold in the lightly beaten whites of egos, and

then the fruit, if _{any is used.}

FOR CAKES WITHOUT BUTTER.

Beat the _{yolks of} eggs very light. Add sugar slowly, beat-ing

until spongy. Add the

flavoring

and what liquid may

be

used.

The _{whites of eggs} beaten to a froth folded in alternately

with the Hour, which has been mixed with baking-powder arid

BREAD MAKING _iND BREAD BAKJNG 21

Baling

_and

Helps

Have a _moderate oven for baking _{sponge and}

angel cakes.

Have a hot oven for baking _{cookies and} layer

cakes.

Have a _moderate oven for baking loaf, _pound,

and fruit

cakes.

The _pans for baking _{medium sized} loaf _cakes

should be

greased and dusted with flour.

The _pans for baking large loaf, _{pound, and} fruit _cakes

should lie lined with two or three thicknesses _{of greased paper.}

The batter _should be _{spread evenly when} turned into bak-ing

tin.

To test in baking a _{cake, pierce} the _{center with} a broom

splint, if il comes _out dry _{and (dean} the _cake is done.

To Test the Oven.

A _moderately heated oven _{will scorch} a _{piece of white paper}

to ;i light brown in five _minutes.

A hot oven _{will scorch} it to a dark brown in five minutes.

Sift flour once before it is _measured, then _add

baking-powder and salt, and sift 2 or 3 times more.

22 BREAD MAKING _AND BREAD BAKING

Standard Measuring

Cup

1 _eup flour _equals

_yA

pound

1 _{cup sugar equals} i/""_pound

*1 cup butter solid equals

y,

pound

1 _cuip liquid _equals

... .

y2

pound

1 _cup liquid _equals

_yL"

_pint

1 _cup liquid _equals 2 _gills

1 _cup liquid _equals

-1 wineglasses

1 _cup liquid _equals 16 tablespoons

4 _{saltspoons equals} 1 teaspoon

2" 3 teaspoons

equals 1 tablespoon

3 tablespoons _equals il oz. flour

2 tablespoons equals 1 oz. liquid

2- tablespoons _equals 1 oz. butter

iy2"

2 tablespoons _equals 1 oz. _sugar

BBEAD MAKING AND BREAD BAKING 23

COFFEE CAKE.

1 _quart bread _sponge, flour

_\/2

_cup

raisins

-i _{cup sugar} 2

eggs

V2 _cup butter _Nutmeg

and salt

Add some flour to _{sponge, stir} in _sugar, butter, _{raisins, ami}

other ingredients and flour enough to make a _{stiff dough} by

kneading. Let _{rise, when} light flatten _out in baking tins,

brush top _{with melted} butter _{and sprinkle with sugar and cin-namon}

: h't _{rise and} bake.

COFFEE CAKE.

One _quarl

of bread sponge, or _make a _{sponge of} 1 _{cake of}

dry _yeast, 1 _{pint sealded and eooled milk,} or 1 _{pint water.}

After _{rising, add} flour _and knead _{; let rise, when} light _work in

'"

i cup sugar and i/o cup butter creamed together, and 2 or 3

beaten _eggs, a teaspoon _salt, a few _{gratings of} nutmeg and a

few _raisins if liked. Flatten _out in _shallow baking tins _and

sprinkle with sugar, cinnamon and a few bits _of butter. Let

24 BREAD

MAKING

AND BREAD BAKI\";

DEUTCHER KAFFEE KUOHEN.

Yeast.

1 _cake dry _yeast, 1 teaspoon _sugar, '

L. cup hike warm _water.

Soak half hour.

Sponge.

To V/2 _{pints scalded milk, cooled, add} dissolved _{yeast and}

flour to _make a _medium battel". Let _rise.

Dough.

Stir in some flour, _{mixed with about} 2 _{cups combined rai-sins,}

currants and nutmeats;

^

cup butter creamed with

\L/i

cups sugar, beat well, adding Hour to make a _{stiff batter.} 3

or 4 beaten _eggs, 1 teaspoon _{salt, and} '4 teaspoon _nutmeg.

Beat. 10 to 15 _minutes.

Have tins about 2 inches deep and tillhalf full,sprinkle top

with sugar and cinnamon. Let rise, and bake

_z/^

to 1 hour in

BRKAD MAKING AND BREAD BAKING 25

Cufa

FRUIT CAKE.

134

lb. _sugar 1 _cup black _Avalnuts

1 lb. butter 1/2_{lb. citron}

1 lb. Hour i teaspoons baking-powdi

1 _{lb. seeded raisins} 1 teaspoon _cinnamon

1 lb. _{sultana raisins} 1 teaspoon _cloves

1 lb. _currants

_l/2

_{cup molasses}

1 _{lb. chopped} dales 8 to 10 _eggs

Salt

juice

_of 3 _oranges.

: _{Cream the}

sugar _and butter. Add the well beaten yolks of

(_{ggs and} the Hour _{sifted with} the baking-powder. Stir in the

fruit, molasses and spices. The citron may be sliced very thin

or run through a food _{chopper; add} the _orange

_juice.

Fold in

the _well beaten _{whites of eggs,} bake 3 to 4 hours in long, nar-row

and deep aluminum pan that has been buttered and

floured.

Bake on oven _{grate with moderate} heat, _after one hour

reduce heat.

DARK FRUIT CAKE.

1 lb. _sugar 1 _cup New Orleans _molasses

1 lb. Hour 1 _ciip black _{walnut meats}

1 lb. butter 1 teaspoon _{ground cloves}

1 11)._currants " 2 teaspoons

cinnamon

V2 lb. _citron - teaspoons

baking-powder

2 _{Ihs. raisins}

.2 ground

nutmegs

10 _eggs 1 teaspoon soda

26 BREAD

.MAKING AND BREAD BAKING

LIGHT FRUIT CAKE.

1 lb. _sugar 21/- _cups Hour

i.'2_{lb.butter !}

cup milk

1 lb.

Sultana

_raisins 2 _cups black _walnuts

;/,lb. citron 2 cups eoeoanut.

1/2

lb. figs 2 teaspoons baking-powder

Whites _of (ior 8 eggs.

POUND CAKE.

1 lb. _sugar 1 lb. flour

1 lb. butter 1 11)._eggs (10)

Almond of _vanilla.

Cream the _{yolks of} the eggs with the sugar, also the butter

with part of the Hour, when this is done _combine the two

mixtures and fold in the well beaten whites of the 10 eggs,

flavor. Bake as a loaf.

SILVER CAKE OR SEAFOAM CAKE.

2 _{cups powdered sugar} 2 _{cups pastry} flour

] _cup butter 1 _{cup milk}

1 _cup corn _starch 2 teaspoons baking-powder

Whites _{of six eggs} 1 teaspoon Almond _extract

GOLD CAKE OR SUNSHINE CAKE.

2

cups sugar I teaspoon cream tartar

2J/2

cups flour

V2,

teaspoon soda

1 _{cup milk} 2 teaspoons _vanilla

BREAD

MAKING

AND BREAD BAKING 27

SOUR CREAM CAKE.

1 _cup sour cream

V2

teaspoon _soda

D/2 _cup flour 1 teaspoon _vanilla

1 _{cup sugar} 2 esrsrs. Halt.

Bake as layer or loaf _cake.

This _makes a _{nice spice cake} by _{omitting- vanilla and adding}

1

o teaspoon _{ground cloves,}

yL"

teaspoon _cinnamon.

y2

teaspoon

nutmeg.

SPONGE CAKE.

:"

eggs 2 _cups flour

2 _cups

sugar 2 teaspoons baking-powder

1 teaspoon _vanilla 1 _cup hot _water

%

teaspoon _salt.

Beat _{whites and yolks}

of eggs separately, then together.

Beat in the _{sugar gradually,} then the flour _{sifted with salt and}

baking-powder. When _well beaten _add the flavoring _and the

cup of hot water, mixing quickly, turn into buttered and heat-ed

pan. bake.

SPONGE CAKE

Bea1 the _{yolks of} four _eggs. Add one _{cup sugar,} beat _until

creamy, add three tablespoons water. Place in a cup one _and

one half _{tablespoons of} corn _starch, one teaspoon baking-pow-der

and till with flour, sift twice, combine the two mixtures,

beat

well, stir in one teaspoon _{of lemon}

juice

_and a _{pinch of salt.}

Fold in the _well beaten _{whites of} four _cogs. Bake _about thirty

1_ninnies

SPICE CAKE.

1

rup sugar l/o teaspoon _nutmeg

!

-j eup butter 1 teaspoon _cinnamon

1 _cup sour _milk 1L teaspoon _cloves

'4 _teaspoon

soda

j/4

cup black walnut meats

1 _{cup sweet milk}

chopped

28 BftEAD MAKING AM)

_BREAD

BAKING

WEDDING CAKE.

1 ll).or 2 _{cups sugar} 1 teaspoon _nutmeg

1 lb. butter _{1 teaspoon} cinnamon 1 lb. flour i _, teaspoon mace 1 _{seeded raisins} 2

cups

blanched

almonds

1 lb. _{currants 1}

cup black walnut meats

1 lb. bleached

Sultana

_raisins 3 _oranges

_(juice)

1 lb. figs or dates 1 lemon

_(juice

_{and grated}

rind)

1

o lb.

citron, candied 8 to 10 eggs

'

2 lb. orange or lemon, candied

Cream butter _{with part}

of sugar, and yolks of eggs with

balance

of sugar. Combine the two mixtures, add orange

juice,

.mated rind and

juice

of

lemon, _{and all the} flour _{except part of}

a _cup in which _{mix the}

spices, and dredge the small fruits that

have been _{previously prepared.} Stir _{and add} the _chopped nut

meats, _{citron and orange peel cut} or _chipped thin. Mix _well

and fold in the well beaten whites of the eggs. This may be

baked in one or two _{oblong pans,}

which should be lined with

three thicknesses of buttered paper.

Like _any fruit _cake it is _much better baked two or _three

weeks before used.

No. 1. LAYER OR WHITE CAKE.

2 _{cups sugar} Whites _{of 8 eggs}

"v.! cup butter 3

j

cup milk

3 _cups flour Voteaspoon lemon _extract

2 teaspoons baking _powder Vo teaspoon _{vanilla extract}

Cream _{sugar and} butter, _{add milk and extracts, mix} bak-ing

powder with flour and sift several times, stir it in alter-nately

with the beaten whites, stirring always one _{way, and} beat

BREAD MAKING AND BREAD BAKING 29

No. 2. LAYER OR WHITE CAKE.

2 _{cups sugar} 3 _cups flour

^

cup butter 2U teaspoons

baking-powder

1 _{cup milk} 5 _eggs

vanilla salt

Cream butter _{and sugar.} Add _{milk slowly,} then Hour _sifted

with baking powder. Fold in the _stifflybeaten _{whites of eggs}

"idding the flavoring. Bake in layers or loaf. Good

with

banana or any frail tilling

BIRTHDAY CAKE.

A _{very good} birthday _cake for _{children may} be _made from

1his _recipe :""

2 _{cups sugar} 1

heaping

teaspoon baking _powder

::1:. _cups flour 1 _{tablespoon ground} mace

4 cup milk

}/"

teaspoon salt

2/",

cup butter 3 eggs

("ream butter _{and sugar.} Add _{yolks well} beaten, _mix the

dry.

ingredients,

_seive 3 or 4 times _{and add} to the _{creamed mix-ture}

with the _{milk, stir well,} then fold in the frothy _{whites of}

3 _eggs.

Bake as layer _cake, or if made in loaf _cake, line deep _cake

tin with buttered paper, then turn in layer of batter, sprinkle

with chopped figs and black walnut meats, turn in more batter,

then more figs and _{nut meats} as before, tin _should be _about

2/i"

full. Bake in _slow oven _about 40 _minutes. Frost _with cream

30 BREAD MAKING AND BREAD BAKING

GINGER CAKES

1 _cup

brown

_sugar 1 teaspoon _ginger 1

cup light New

Orleans

molasses 1 teaspoon cinnamon

1 _cup sour cream 1 teaspoon _salt

1 teaspoon _soda i

., eup nut meats

(or)

2 _eggs 1

rllp raisins

2 _cups flour

Bake as drop _calces or loaf _cake.

JELLY ROLL CAKE.

1!L.

cup sugar 1 cup milk

2 _eggs 2 _cups flour

V2 _cup butter :", teaspoons baking _powder

Cream butler _{and slowly add sugar,} then the _well beaten

eggs, add some Hour _after being _{sifted with} baking _powder, then

a _{part of milk and} flour _{alternately until all is stirred} in. Beat

briskly. Bake in thin layers in large _shallow tins. Spread _wit!

eurranl

jelly

and roll.

GINGER BREAD.

3 _cups Hour 2 teaspoons _ginger

1 _{cup molasses} 1 teaspoon _cinnamon

;

2 ''Up blown sugar 1 teaspoon saleratus

1

_[.

cup shortening :" _eggs

1 _{eup water} Salt

1 _{cup raisins}

Mix together _{sugar, shortening, molasses, ginger, cinnamon}

and salt. Add the water bot. with sab rat us dissolved in it.

Add flour

_stirring

_{until quite smooth, stir} in _{raisins and} the _well

beaten _eggs. Bake

URKAD MAKING AND BREAD BAKING 31

GINGER COOKIES

1 _cup brown _sugar

1 _cup New Orleans _molasses

1 _cup butter

2 _eggs

y""

cup milk

1 teaspoon _soda

2 _{teaspoons ginger}

1 teaspoon _cinnamon

1

2 teaspoon salt

Hour to _make a _soft dough, _roll out _quickly ami bake in a

moderate oven.

GINGER COOKIES.

Beat 1 _cui) butter, */" _{cup sugar,} 2 _{cups molasses until well}

mixed. Dissolve 2 teaspoons soda in 4 tablespoons of hot water.

Stir it into 1 _cup sour _milk. Add _milk to _{above mixture with}

1 teaspoon _{of ginger,} a little_{salt, 2} teaspoons _{of ground (doves}

and the grated rind of a lemon

(if

_{wanted), mix.} Stir in flour

to _make a _stiff dough, _roll out thi'n. Bake in floured tins in

moderate oven. These _{cookies will} keep _nicely for a _week it

kept in a stone _crock.

MOLASSES COOKIES.

2 _{cups molasses}

1 _{cup milk} or _water

H

cup shortening

1 teaspoon _soda

1 teaspoon _salt

Flour

Dissolve _soda in a little hot _{water, stir} itinto _molasses. Add

milk, lard and seasoning, then _{stir in} flour to _make a _stiffdough

32 BREAD MAKING AND BREAD BAKING

SUGAR COOKIES.

1/4

cups sugar

y2

teaspoon baking-powder

1 _cup butter _{1 teaspoon}

vanilla

1 _{cup milk}

₁₄

_teaspoon

salt

2 _{eggs Flour}

Cream the butter then _add the sugar and the well beaten

eggs and the _other ingredients, beating _well. Sift in Hour _enough

to _make a dough to _{roll out.} Bake in _quick oven.

MOLASSES CAKE.

1 _{cup molasses} 1 teaspoon _salt

1 _{cup shortening} ] teaspoon _soda

%

cup milk 1 teaspoon _cloves

-/"2.

("tlPsugar 2 teaspoons cinnamon

3 _cups flour 3 _eggs

1 heaping _{cup raisins.}

Heal _{milk, sugar and shortening.} Stir in _seasoning. Then

molasses with soda that has been dissolved in a little hot _water,

next the flour with raisins, and last the eggs that have been

well beaten. Bake 30 to 40 minutes

in

ordinary oblong baking

tin. ROCKS. 1 _{cup sugar} 11'2 cups flour

VA

_cup butter ₂ eggs, salt

1 teaspoon _cloves ] teaspoon _cinnamon

1 heaping _{cup of nut meats ami}

raisins chopped; or in place

KREAD MAKING AND BREAD

BAKING

33

SUGAR CAKES.

1 _{cup powdered sugar} 2 _eggs

1 _eup flour Vanilla

1 teaspoon baking _powder Pinch _{of salt}

Heat the _{eggs well and add} the _{sugar and} beat _very light.

Sift in the flour _while heating _steadily. Add flavoring if desired.

Drop from a _{small spoon} on buttered tin and bake in moderat

oven.

CHEESE CAKES.

Mix as for _{pie crust,} 1

cup Hour, -ttablespoons melted Lard,

a little_{salt and} 2 heaping tablespoons grated cheese; to moisten,

add a little water.

Roll _{nut and cut} into _{any shape} or _size desired. Make a

filling by _{mixing 1 eup grated eheese and yolk of} 1 egg. Put a

heaping teaspoon full in the center of each piece of crust.

sprinkle with a dash _{of peprika. and} a few bits _of butter,

moisten the edges of crust. Lay on the upper crust pressing

the edges together. Bake until browned.

DOUGHNUTS.

1 _{cup sugar} 1 _egg

1 _eup sour _milk 1 teaspoon _soda

flour _{sail nutmeg}

.Mix sugar and egg, add a. tablespoon of melted shortening

lit'the sour _milk has no

cream)

; stir in the milk with seasoning

34 BREAD MAKING AND BRKAD

BAKING

DOUGHNUTS.

1 _{cup sugar} 2 tablespoons butter

1 _{cup milk} 1 _{teaspoon salt}

3 _cups flour 2 teaspoons baking _powder

1 _egg 1/9 _teaspoon

grated nutmeg

Cream the sugar _{and melted} butter in a _mixing howl, _{stir in}

the _well beaten _{egg; nutmeg,}

.salt,then the milk ; mix and sift

tlu- baking-powder _and flour _{and stir in} the Hour or _enough to

make a _soft

dough;

_{roll out in sheet about}

one-third of an inch

in thickness _and cut as desired.

Have lard for frying _at the _right temperature; _{it should not}

he _smoking hot;" drop _a

small piece of bread in the frying fat,

and if it browns in

%

of a _minute, the heat is aboul _right for

BREAD

MAKING

AND BREAD BAKING 35

Cake

Fillings

and

Frostings

CREAM FILLING. 1 _{cup sugar} 1 cup milk

1 _tablespoon Hour 1/2 _cup cream

2 _{eggs, pinch salt} 1 teaspoon _vanilla

Mix _sugar, flour, _{and salt.} Stir the _well beaten _eggs into

milk and cream. Add the dry ingredients _{and cook} in double

boiler 10 _minutes. Remove from heat _and beat a few _minutes

adding the vanilla.

Beating

will make it light.

LEMON FILLING.

y$

cup sugar 1 egg

yi

cup water 1 teaspoon butter

1 tablespoon _cornstarch

-Juice and grated rind of

V2

lemon. Put water, part of sugar,

lemon

_juice

_{and grated rind} in double boiler _and heat to boiling

point, stir in balance of sugar mixed with corn _starch, boil 10

minutes. Add egg, well beaten, and butter. Beat a few _minutes.

WHIPPED CREAM AND BANANA FILLING.

Spread _{sweetened and} flavored _whipped cream between the

36 BRKAJ) MAKING AND BRKA1) BAKING

'

j

FIG FILLING.

1 lb. figs 1 _{cup sugar}

IVo _{cups water} 1 teaspoon _vanilla

Chop figs fine _{and cook} in _{water until} tender. Add _sugar

and cook until of the right consistency to spread, stir in the

vanilla.

CARAMEL FILLING.

2 _cups light brown _sugar 1 tablespoon butter

^2

cup milk

Mix ingredients _{and boil until it will form} a _soft ball _when

a littleis dropped in cold _water. Spread warm.

ORANGE FILLING.

}i

cup sugar I egg

1 tablespoon _cornstarch 1 teaspoon butter

Juice _of 1 _{orange and} V* lemon, _with water combined to

make a _{scant cupful.} Make like lemon filling.

CHOCOLATE FILLING.

:^

squares Bakers chocolate 1 teaspoon butter

iy2

cups powdered sugar 1 egg

4 tablespoons milk 1 teaspoon vanilla.

Beat _{yolk, stir} it into _{milk, add sugar.} Now _melt the

chocolate in a double boiler _and add the mixture and butter to

it. Oook _until smooth and thick. Add vanilla and let cool.

This can be _used for filling and frosting.

BANANA FILLING.

BREAD MAKING 1ND BREAD BAKING 37

BANANA-CREAM FILLING.

Four tablespoons cream;

.stirin powdered sugar

to _make a

soft paste, with a tablespoon _{of vanilla added.} Spread filling

between layers _and on top _{of rake, with sliced} bananas.

CREAM FROSTING.

1 _{cup granulated sugar.} 5 tablespoons cream.

Lemon or _almond flavoring.

Mix _{sugar and} cream, _place over _slow heat, _{stir until} begins

to _{boil, boil five minutes.} Add flavoring _{and stir} or beat _until

it becomes

creamy, fake must be quite warm _when frosting is

spread on.

BOILED FROSTING.

1 _{cup sugar} White 1 _egg

2 table _spoons Karo V2 teaspoon _vanilla.

o tablespoons water 12 drops to

_%

teaspoon

_almond

Add the sugar to water, ami Karo, boil until it forms a _soft

ball _when dropped in _water. Turn _{syrup slowly} on the light

beaten _{white of} egg, beating briskly; add flavoring.

BOILED ICING.

.1cup sugar White

1 _egg

4 tablespoons _water Flavor

Dissolve _sugar in _{water and} boil _until the _soft ball _stage,

turn in _slowly the light beaten

white of egg, beating briskly

3S BREAD MAKING AND BREAD BAKING

STRAWBERRY SHORTCAKE.

2 _cups flour 2 teaspoon baking _powder

"4

_{cup shortening} l teaspoon _salt

}i

cup milk

Sift

dry ingredients, _{add shortening which should} be _part

butter, _and the _milk. Mix as for baking _powder biscuits.

Divide dough _{and roll out} one half inch in thickness. Place in

large flat _{pan and} butter the top _which is to _{prevent upper}

layer _{sticking; roll out other} dough _{and place} on top _of first.

Bake in _quick oven. When done _{raise upper crust carefully and}

spread lower portion with crushed and sweetened strawberries.

Replace _{upper crust and spread} it_{Avith fruit} same as lower _pairt.

Before _{straAvberries} are _added, dot liberally _with butter.

Serve warm.

VANILLA ICE CREAM.

2 _{quarts millk} 1 _pint cream

K-

cup flour 4 to 6 _eggs

x/2 _teaspoon

salt ] tablespoon _vanilla

3 _{cups sugar}

,

Put three _{pints of milk} in double boiler _and heat, _make a

thickening _of the flour _and one _{pint of milk, add salt and} turn

it into heated _milk in double boiler, _{stir and cook} 20 to 30

minutes. Stir in sugar and let cool. Beat eggs separately,

add yolks to pint of cream _and turn it into _custard, then the

vanilla and the beaten Avhites. Turn all into gallon freezer and

freeze

LEMON SHERBET.

2 _{quarts milk} 4 _eggs

3 _{cups sugar} 5 lemons

Beat _{eggs separately, add}

part of sugar to the _yolks and beat

more, turning it in _{milk with rest of sugar and stir in} the

beaten _AA'hites. Turn freezer _and freeze _until it begins to

thicken. . Now

BREAD MAKING AND BREAD BAKING" 39

Puddings

ENGLISH PLUM PUDDING.

y-2

pound suet, 1 pound equal parts of candied citron, lemon

and orange peel, which with the suet may be run through S

food _chopper. 1 _{cup currants,} 1 _{cup seeded raisins chopped and}

1 cup Sultana _{raisins, washed, and} [loured.

%

_cup black _wal-nuts,

or blanched _{almonds chopped,} 2 _{cups crumbed} dry bread,

1 teaspoon _cinnamon,

_y2

teaspoon _nutmeg,

_Y2

teaspoon _cloves,

1

:: cup brown sugar, 1 cup sugar.

The _{pudding will} have a finer flavor if the _above ingredient?

are _{mixed and} kept in a _{cool place} for _several days before it is

made. To finish add 1 cup flour,

iy2

cups milk. 4 beaten eggs.

After _mixing

_well,

the

juice

of 2 lemons with a little _of the

grated rind may be added.

Steam _about 4 hours, the cover must not be raised during

the first

_iy%

hours _{of steaming.}

SUET PUDDING.

1 _{cup suet} 1 lb. _raisins

2 _cups bread _crumbs '4 _{lb. citron}

1

2 eup sugar '4 lb.cherries

1

2 cup nn+ meats 1 teaspoon cinnamon

I _{cup milk} '-teaspoon _cloves

1 _cup brown _sugar 2 teaspoons _salt

1 _cnp flour

-\ teaspoons baking-powder.

4 _eggs.

Bea1 _{eggs, add sugar, and suet} that has been _{measured with-out}

pressing down in eup, milk and bread crumbs,

(generous

measure _of brown

_sugar)

_and the fruit. Now _add flour _sifted

with baking-powder and seasoning.

40 BREAD

MAKING

AND BREAD- BAKING

INDIAN PUDDING.

2 _quarts

scalded milk U" cup flour

2 _eggs 1 _{cup molasses}

:!

i cup sugar "'"

, _{cup raisins}

1 _cup corn _meal 2 teaspoons _salt

1

L. cup cold milk _-teaspoon each

Ginger _and

cinnamon.

Stir into two _{quarts scalded milk} one _cup coin _meal, bring

to boiling _point, With two _well beaten _{eggs, add}

_^

_{CUP sugar,}

1

2 _{cup molasses and} J/2 _cup Hour, the _{ginger and einnaanon,} 2

teaspoons _{salt and}

_]/\.

_cup Sultana _raisins. To _{this mixture add}

the _cornmeal batter _and

stir until smooth. Turn into a buttered

pan and bake one hour. Then _stir in '

_. cup cold milk,

bake 1'

-to 2 hours longer.

Serve _with lemon sauce or _whipped cream.

CORN MEAL PUDDING.

1 _{quart milk} 1 _vgg

y2

cup corn _meal

_]

.

_. teaspoon ginger

cup Hour

'-2 teaspoon cloves

1

_j"

cup sugar

iy2

teaspoon _salt

1A cup raisins 1 teaspoon baking-powder

1 Cup suet Juice of

^

lemon and

'

|

cup molasses the grated rind.

Bring _milk to boiling _{point, stir} in corn _meal. Boil 10 to 15

minutes on range, _{stirring steadily,} so as _not to scorch, or boil 20

minutes in double boiler. Let cool stir in seasonings, suet and

other ingredients, Hour and baking-powder last, iSlteam steadily

"! hours or more. Do _not remove the _cover during the first

.2

hours _{of cooking.}

1^4

cups brown sugar may be substituted for the '4 cup

BREAD

MAKING

AND BREAD BAKING 41

RHUBARB PUDDING.

J

_Vz

_{cup sugar} '

j _cup cocoanut

1/2

cup butter 1 teaspoon lemon

2 _{cups rhubarb} 4 _eggs

1 _eup bread _crumbs Grated _{rind of} 1 lemon.

Cream butter _{and sugar, ;)"\(\}beaten _yolks

of four eggs and

beat light. Stir in one _{eup of} bread, _cracker or _{calve crumbs.}

two _{cups stewed rhubarb,} the cocoanut and lemon extract, the

grated rind of a lemon. Fold iu the beaten

whites of 4 eggs.

Steam 2 to

₂₎

_i

hours.

BROWN BETTY.

.") apples !

j

teaspoon _nutmeg

3 _cups bread

crumbs 1 teaspoon cinnamon

1 _{cup sugar}

_1/2

lemon.

t" _tablespoons

melted butter Water.

Peel, core _and

chop fine 5 medium sized apples: mix melted

butter _with bread _{crumbs and spices.} Place ai layer _{of crumbs}

in a buttered dish, then a layer _{of apples}

with part of the sugar

sprinkled over, tben _another layer _{of crumbs, apples, sugar and}

finish

with a layer _{of crumbs} on top. Turn lemon

_juice

over

top _with a few tablespoons _of water to _moisten, the _{grated rmd}

of ', a lemon _may be _{added also.} Bake in _slow oven 30 to 40

minutes with pan covered part of time.

Serve _{with any} sauce.

FRUIT PUDDING.

Crumb a _{pound of} dry bread. Wash

Vi"

lb- _currants. Wash

and chop 1 lb. each of seeded raisins and Sultana raisins.

%

lb.

of mixed nut meats chopped, the

_major

portion to be blanched

almonds and black walnuts, with some _{pistashio nuts and pine}

kernels. V2 lb. _{citron chopped} fine or _ground. 1 _scant cup of

chopped candied or _{preserved cherries.}

Add

_21/i"

_{cups sugar and}

_juice

_of 3 lemons _{and stir.} Mix in

V2

enp melted butter, a teaspoon _{of salt and} 4 or 5 weU beaten

42 BREAD MAKING AND BREAD

BAKINC

CROWS NEST.

Two _cups Hour, one teaspoon _salt, two teaspoons

baking-powder. Mix and seive twice. 'Rub in a _{piece of butter size of}

walnut. Stir in milk to make a _stiffbatter or _soft dough. Have

baking tin _ready half filled _{with sliced apples,} over _which has

been _sprinkled a _{cup of sugar,} some butter _and a little _grated

nutmeg. Pour in the batter and spread evenly over _apples

Bake in _quick oven. Serve _with lemon _saiice.

APPLE TAPIOCA.

Add one _cup tapioca _and a teaspoon _salt to a _generous quart

of hot water, cook until clear; remove from stove and stir in

one _{cup sugar and} a teaspoon _vanilla. Have _{prepared six ap-ples,}

peeled, quartered and cooked with 1 to

iy2

cups sugar

and as little _water as _{will cook} them; _when done turn into

dish _{alternately with} the _cooked tapioca. Serve

cold with

whipped cream.

TAPIOCA PUDDING.

Ileal one _{quart milk} in a double boiler; _when hot _stir in 1

cup minute tapioca and a teaspoon _{salt, cook} 10 _minutes, remove

from heat. Beat three _{eggs, add} one _{cup sugar and} beat more ;

turn the beaten _eggs into the _cooked tapioca _{and stir well add-ing}

one teaspoon _vanilla.

Serve

hot or _{cold witb sweetened}

cream.

RICE PUDDING.

Boil one _{cup rice.} Beat three eggs, add to them one cup

sugar and beat well. Stir in one _{cup of milk,} a little salt. One

half _{cup each coeoanut and raisins,} half teaspoon _{vanilla and} a

little_melted butter, if _{you wish.} Stir in the boiled _{rice and} bake

BREAD MAKING AND BREAD BAKING 43

Fruit

Salads

FRUIT SALAD.

4 _apples, 3 _oranges, 3 bananas, 1 _{cup pineapple,} 1 _cup dates,

or T/_" _{cup candied cherries, all} cut in small pieces or diced,

'A:

cup chopped black walnut meats;

V2

fiup chopped cocoanut may

be _added, or _not.

Serve _with a _salad dressing _{and whipped} cream.

APPLE SALAD.

Six _apples. 3 or 4 _{nicely ripened} bananas, 2 _cups dates. Cut

apples in small pieces, slice bananas, wash, pit and cut dates in

rwo or three _pieces1. Any _other fruit may be added if desired.

Serve

_{with whipped} cream _prepared as follows: Whip one _pint

of cream, _add 3 tablespoons powdered sugar and one-half

tea-"uDOii vanilla.

Pom- _{one-half of} cream over _{salad and mix:} the balance oi

cream to be _used by _placing a _spoonful on _each individual dish

of salad as it is served, or if _served in _salad bowl _{spread whip-ped}

cream over fruit.

TUTTI FRUITI SALAD.

I1- _{cups stewed prunes sweetened} 1 _{cup orange}

1 _{cup pineapple} diced

4

diced _apples

2 dozen _{marsh mallows quartered} 1 _{pint whipped} cream.

("ook _{prunes quite rich, when cold pit and quarter} them. Dice

the _{pineapple, and} if fresh, _place in a bowl _with the diced

orange, and sprinkle with l-" cup powdered sugar, and let stand

44 BREAD MAKING AND BREAD

BAKING

and diced apples last.

Sweeten

to taste. A half cup of nut meats

may be added if liked,

black

walnuts or _pecans are best. Pine-apple

may be omitted or _substitute some _other fruit. Mix in _part

of whipped cream, _and balance spread over top; or, if served

individually, _place a _spoonful on _{each serving.}

WHIPPED CREAM

One _{pint sweet} cream _{whipped stiff.} Stir in 1 tablespoon