Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 103

1 cup scalded milk

⅓ cup butter

⅓ cup sugar

⅓ teaspoon salt

1 yeast cake

2 eggs

Flour

Melted butter

5 sour apples

¼ cup sugar

½ teaspoon cinnamon

2 tablespoons currants

Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.

Swedish Tea Ring II before baking.—Page 64.

Swedish Tea Ring II.—Page 64.

Raised Hominy Muffins.—Page 66.

Pop-Overs.—Page 76.

Buns

Table of Contents

1 cup scalded milk

⅓ cup butter

⅓ cup sugar

1 yeast cake dissolved in

¼ cup lukewarm water

½ teaspoon salt

½ cup raisins stoned and cut in quarters

1 teaspoon extract lemon

Flour

Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

Hot Cross Buns

Table of Contents

1 cup scalded milk

¼ cup sugar

2 tablespoons butter

½ teaspoon salt

½ yeast cake dissolved in

¼ cup lukewarm water

¾ teaspoon cinnamon

3 cups flour

1 egg

¼ cup raisins stoned and quartered, or

¼ cup currants

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun.

Raised Muffins

Table of Contents

1 cup scalded milk

1 cup boiling water

2 tablespoons butter

¼ cup sugar

¾ teaspoon salt

¼ yeast cake

1 egg

4 cups flour

Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.

Grilled Muffins

Table of Contents

Put buttered muffin rings on a hot greased griddle. Fill one-half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other side. This is a convenient way of cooking muffins when oven is not in condition for baking.

Raised Hominy Muffins

Table of Contents

1 cup warm cooked hominy

¼ cup butter

1 cup scalded milk

3 tablespoons sugar

½ teaspoon salt

¼ yeast cake

¼ cup lukewarm water

3¼ cups flour

Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.

Raised Rice Muffins

Table of Contents

Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff.

Raised Oatmeal Muffins

Table of Contents

¾ cup scalded milk

¼ cup sugar

½ teaspoon salt

¼ yeast cake dissolved in

¼ cup lukewarm milk

1 cup cold cooked oatmeal

2½ cups flour

Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.

Health Food Muffins

Table of Contents

1 cup warm wheat mush

¼ cup brown sugar

½ teaspoon salt

1 tablespoon butter

¼ yeast cake

¼ cup lukewarm water

Flour

Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

Squash Biscuits

Table of Contents

½ cup squash (steamed and sifted)

¼ cup sugar

½ teaspoon salt

½ cup scalded milk

¼ yeast cake dissolved in

¼ cup lukewarm water

¼ cup butter

2½ cups flour

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

Imperial Muffins

Table of Contents

1 cup scalded milk

¼ cup sugar

½ teaspoon salt

1¾ cups flour

1 cup corn meal

¼ cup butter

⅓ yeast cake dissolved in ¼ cup lukewarm water

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Dry Toast

Table of Contents

Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled compactly and allowed to stand, will soon become moist. Toast may be buttered at table or before sending to table.

Water Toast

Table of Contents

Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

Milk Toast I

Table of Contents

1 pint scalded milk

2 tablespoons butter

2½ tablespoons bread flour

½ teaspoon salt

Cold water

6 slices dry toast

Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Milk Toast II

Table of Contents

Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.

Brown Bread Milk Toast

Table of Contents

Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown bread is better toasted by first drying slices in oven.

Cream Toast

Table of Contents

Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.

Tomato Cream Toast

Table of Contents

1½ cups stewed and strained tomato

½ cup scalded cream

¼ teaspoon soda

3 tablespoons butter

3 tablespoons flour

½ teaspoon salt

6 slices toast

Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made.

German Toast

Table of Contents

3 eggs

½ teaspoon salt

2 tablespoons sugar

1 cup milk

6 slices stale bread

Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.

Brewis

Table of Contents

Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread. Butter a hot frying-pan, put in bread, and cover with equal parts milk and water. Cook until soft; add butter and salt to taste.

Bread for Garnishing

Table of Contents

Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades; half-inch cubes, browned in butter, or fried in deep fat, are called croûtons.

Uses for Stale Bread

Table of Contents

All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale bread, from which crust is removed, when crumbed, is called stale breadcrumbs, or raspings, and is used for puddings, griddle-cakes, omelets, scalloped dishes, and dipping food to be fried. Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets, fish, meat, etc.