The San Francisco Call. Newspaper, October 29, 1899, Page 28

THE SUNDAY CALL =~ i RESTING A ad Rag Rlways Been a Dismal Failure These Simele Rules a2nd See What é Reallt Know How Tt iy ED o EA-D'( "”)//‘)) deviation, ADING BREA s are « leclar he mode: of on is utter ar Otherwise ¢ the same process, or ve : mplished by a large spos ic_scrape 1 Doubt- the beai- Thre m place n and light nto flour wice again into two ic sclence of guess" must loaves. of the articles nd bake n moderate oven (i A5 one tablespoonful of melted but. stion. 8of an hour. 3 ter, one pint of sweet milk, three cups of actbicn s nEon- ) LOAVES PERFECT BREAD— flour. two t N Sala o valTae e gt PaTtlons, a scant quart of milk just warm. g aspoonful of salt TS Supnt one f cake compr hi: One cup of boiled offread, A e teaspoonful salt. cup of sweet milk, two eggs, two £ o large quarts flour, make'a hole poonfuls of melted butter, one tea- 1 experimentalize 3 r and pour in the milk and two of baking powder, 8ure of making even from her ve: in gradually tb flour with the flour to make a batter; beaft efforts an cees (s 0o soft sprinkle with a little e baking powder the 1 us nead well. Set to rise in a ‘muffin rings. well covered, two hours in Genesis nter. . When risen to ize kK d down again: Le thoroughly, then put i rise to twice their inutes. Do not h: wishing to ente » was instructed ¢y thres measu L too hot at and make POTA potatoes irst BREAD-Twelve good-s boiled and mashed fine cold water, one quart of akes upon the t perfection in the , & country all the arts ch was next into Greece and fre- to t 1 one-half p £ boiling we ons to this v TR 1y on f pint of g authors. At least sixty va. this to the potato and water; wh ead were known to the an- 1dd the veast and eks, formulas and minute de- risen stir down an in glass cans ning of 1 of many of them be s history tells us that 1 introduced into Rome du glven. ARers were ing the reign of Public bak out the city cold take the 1 one-half the and then bake. eIt ayes and slaves were compe heavier and more disa is makes two bakin, h i each. et e 3ROWN READ—Two coffes cups 5 sweet milk, half cup Orleans molasses, a . one teaspoonful soda (level) dissolved ‘f" TRDa il throtehon: Initeq MOlASses, one teaspoc alt, four cof- R rrougn o United oo cups brown flour. Steam thres hours, fr‘?:‘;‘é’r‘%’é[":i“ ST peoiconaideres mivaty, ks M BREAD—Half cake of com- ne. ame necessary in s S M 5 England in 1206 to enact in Parliament o sGSoniequant of tepld waisr, hes of salt; stir in graham flour over night. Next one of molasses, in tirred half a teaspoonful the hand add graham law regulating the price of bread, wkich system continued in the city of Lonuon 1111 1822, and in the rest of the country till In 1812 bread was made in Sweden, but in small cakes mostly, loaves being used only by the higher classes of inhabitants. Among many of the rural people of Bwe- qan and Norway no bread is used to this day flour enough to make quite stiff. Put in e PaTh ex ot Sakes, baked nearly as ryg meal, one teaspoonful of salt, one tea- Loaves of bread were hard ;‘}(;5;‘; mm ful nrl srwm.k lona rupI of txgn]assesl. the farming people of Scotia Mix very thoroughly together the meal, N O e ! picotland gaiy and soda. Add one pint of hot water o,&}?};’fgx‘ffimumflgnm:fl': and oaten cakes were used among alj L0, .1e molasses and stir; pour the mo- £ii galt two teaspoonfuls baking powder, by . n8 8ll lgsses and water into the middle of the Dun oty LN LeeD ol e o In Palesting, as well as In other parts of 0¢4l &nd stir till a smooth batter. Put Have batter a little stiffer than for grid- Asia Minor, bread is d d va; ® of in a buttered tin boiler, cover tightly and qla' cakes. Have & ddle hot and o ovens, each family hiving jes 5of 10 @ covered iron Kettle to boil three greaced, lay greased muffins ring on it, i hey gring thanB 18 hours, adding water as may be necessary. Hi| them half full, and \urn when risen to fitiin s eon, When done et the bread boller in the (ho'lop with cake tumer. Do hot bake ! - oven for ten minutes. : ik more than “GORN MUFFINS--One cup vellow corn 0Browe. When done ipull apert, slightly and butter, bA kind of bread known as the “Austra- meal, half cup flour, one tablespoonful of (;gERMAN PUFFS—One pint sweet milk, % 0 : s sugar, one and a half teaspoonfuls baking <) und flour, two ounces butter U 1 op many Buropean powdér, one beaten ¢gg. one and a hall and B osicts tho akge and 3 3 and water, 15 baked over the Cups sweet milk, a little salt. Bake in beat the yolks until thick; warm the but- od fire, lying on s DL Kreased gem pans. ter and milkc unti] the butter is melted; Cakes used by thy CRUMPETS—Melt on¢ small table- when cold, stir In, slowly, the yolks of the spoonful lard. Add to it one egg and one and a half glils milk. Beat well, then add a half teaspoonful salt, one teaspoonful eggs; mix with the flour. bisk the whites dry, stir through very ug}uly and bake in buttered cups not half full. ligious feasts are prepared from a similar dough. France has done much to perfect the A . N s sugar, one and a half teaspoonfuls baking BISCUITS—One quart ' flour, two tea- art of bread making by the Invention of powder sifted with two and a half gills spoonfuls baking powder, one teaspoonful Bl Tyt the best bread mads Hour. Bake in‘muffin rings in & very hot salt, sifted together. Rub into the sifted by good judge: Europe is produced by the bakers of Paris. The bread used principally in this coun- try {8 the vesiculated, or such bread as is rendered spongy in structure by the ac- oven at once for five minutes. This quan- tity makes six crumpets. The secret of success s quick making and quick baking. SALLY LUND—One pint flour, two tea- spoonfuls baking powder, half teaspoontul salt. Beat two eggs, whites and yolks flour one tablespoonful butter, lene, or lard, until the flour feels sandy tg. the touch. Add one pint milk and mix. Flour the board, turn the dough out on it and knead only just enough to make it smooth. Pat “out to three-quarters inch’ tion of ‘bonic acid in the dough. All se‘p&rntely, 2dd to yolks half cup sweet thickness, and cut out, dipping the cutter kinds of crackers and sea biscuit are, milk or water. Stir slowly into flour and in dry flour so it will not stick. ‘Place the however, manufactured and sold in sea- add half soup melted butter. Stir in biscuits in rows in the baking pan and port towns. whites last. Bake in muffiin pans two- stick a fork through the middle of each thirds full. MUFFINS—Three eggs, whi yolks beaten separately. one Vesioulated bread includes such kinds as the ordinary pan loaves, French and one. Bake in a hot oven twenty minutes, VIENNA ROL: -M: Vienna bread, bricks, rolls buns, muffins, ake the same way ad of cutting with a ites an int swe: as biscuits, but, tea biscuit, ete. Much of our loaf bread i8 milk, one tablespoonful melted butter, two cutter when you have kneaded the do: made by the development of carbonic acid tablespoonfuls ~baking powder, flour smooth, cut off small pleces with a knife in the dough through flour fermentation. on. and roil them between the hands until enough to stiff DBREAKE. The following recipes c8 aete] NN 9 AST MURRING-Ong G o€ WY 4 I0W0d, Wik D G DAR press FALL AND SJ"'UDY&@F ?‘}EOmCEtiC gCiQnCC% §H©TJLD TAIRS Fome of J. R. Mcleil, Janta C:jug. down lightly, and just before putting in the oven cut each ‘across the top twice with a_sharp knif GRAHAM BISCUIT—Two_and a half cups graham flour, one and a half of wheat flour, two teaspoonfuls baking Beauties at Alcazar. Four BCOTCH SCONES — One quart flour, sifted with two teaspoonfuls baking pow- der, one tablespoonful sugar, one-half teaspoonful salt, one tablespoonful lard, two beaten eggs and a pint of sweet milk. Let rise four or five hours and bake in ufin in hot even, BE NI NOT You Have No Tdga What Good Things Qan Re Qecked With a Zriing Pan Unill you Have Read the Words ' OF Rdvice and Experimented With the Mest Repetizing Receipts @iven Rerewith. eggs, 1 fowl; flou: 2 tablespoo optional; = enough to roll croquett i = to fry. Preparations i i the flesh, chop it fine, chop al ley and the mushrooms and SMoxING Rocosr w\ (\—/Z’/‘/ = . hands until it is like sand, then add any; mix all together. _Se(’f\nd' enough water, with a pinch of saleratus dissolved in it, to make a stiff dough. Flour your board or table and turn the in a saucepan two tablespoont mixed with add little by dough ‘out; then beat with rolling-pin or about two glassfuls stock: let potato-masher for three-quarters of an till this sauce is quite thick. T our, turning it and folding it as it be- the chopped flesh, etc., also two yolk comes flattened. When you can break off stir well (hul whole tili well mixed, but a plece short with your fingers and the ourth: Pour in ohe or dough looks light and flaky it is done. 0 as to have a coat one Then hammer out to the thickness of half h you let cool, taking an inch and cut out your biscuits, baking in a quick oven. These are excellent to make in quantity, as they keep well and are better than crackers. ENGLISH BISCUIT—One and a half pints flour, one cup corn starch, three tablespoons of sugar, teaspoon of salt, two v heaping teaspoons of baking powder, two tablespoons lard, one egg, one and a half cups sweet milk. Roll half an inch thick, rub over with milk, lay on buttered tins and bake. LUNCH BISCUIT—One pint flour, one tablespoon butter, three of sugar, two eggs, one and one-half teaspoons bakin, powder sifted with the flour, a pinch o: salt, one cup milk. Cut out into biscuit or_bake in large es on a flat pan. SODA BISCUIT—Put one quart flour be- e sifting into a sieve, with three tea- »ons of baking powder, one of salt and one tablespoon white sugar; mix all thor- oughly with the flour, run through sieve, rub in one level tablespoon lard or butter (or half and half), wet with half pint sweet milk; roll on board about an {nch powder, half teaspoonful salt, two table- spoonfuls shortening milk to mix. Make thick, cut with biscuit cutter, and bake in same as biscul a quick oven fifteen minutes. If you have BAKING POWDER BREAD—One quart Dot milk use a little more butter and wet Handle as little and make as flour, two teaspoonfuls baking powder, With water. H: half teaspoonful salt. Sift together twice, rapidly as possible. | then add enough milk to make a soft GRAHAM BISCUIT-Three cups gra- dough, knead just enough to make ham flour, one cup of wheat fiour, two smooth, divide Into two loaves and bake teaspoonfuls baking powder well mixed at once. or sifted together, dry; rub in fwo large tablespoonfuls of butter, a little salt, half a cup of sugar, one beaten egg, and cold sweet milk, enough to make a soft dough; roll out, cut with cake cutter and bake at once. MUFFINS, NO. 1—Beat well the y whites of four eggs separately; t the yolks add three pints sweet milk, two heaping teaspoonfuls of baking powder, salt, stir in enough flour to make a batter, then add the whites of the eggs, one-half cuo butter, drop into gem pans and bake immediately. For graham muffins use graham flour instead of white flour. Many persons would like a cup of sugar stirred into the batter. MUFFINS, NO. 2—Mix one heaping tea- spoonful of baking powder and a little salt in one pint of flour; add to the beaten yolks of two eggs one teacup of sweet milk or cream, a piece of butter melted half the size of an egg, the flour with bak- ing powder and salt mixed, and the well- beaten whites of two eggh. Beat well, bake immediately in gem pans in a hot oven and take out and send to table at once. MUFFINS FOR DYSPEPTICS—One pint flour, sifted with two heaping tea- spoonfuls of baking powder, a piece of butter half as large as an egg, one egg, three tablespoonfuls of sugar. one teacup- ful of sweet milk, bake very quickly; have muffin tins well warmed beforehand, CORNMBAL MUFFINS—One-half pint fresh meal and one-half pint flour, sifted with two heaping teaspoonfuls of baking powder, a plece of butter half as large as an egg, one egg, three tablespoonfuls of sugar, one teacup of sweet milk; bake very quick; have muffin tins well warmed beforehand.’ THE ADVANTAGES OF THE FRYING PAN—People who only guess at the pos- sible meaning of the word “saute’” abomi- nate the directions to fry. The properly “fried” article is, however, a delight to the epicure. It is neither made into a blackened chip nor soaked with grease. To succeed in frying the following rules JOHNNIE CAKE—Two cups cornmeal, one cup flour, two spoons baking powder, teaspoon salt, two tablespoonfuls short- ening. Sift the meal into a pan and pour just enough boiling water on it to scald it must be observed: thoroughly. Sift flour, baking powder and ] The food selected for frying should salt together and add to the meal when not require a long time to be thoroughly it is codl gnough to bear your finger in cooked; indeed, it should not require to it and add enough milk to make a soft pe cooked longer than Is-ecessary for the batter. Beat hard five minutes and crust to get a nice golden brown color. fean into shallow pan. Bake In hot oven, 2 The fat should be hot enough for the ut be careful not to let it burn. immediate formation of a crust; if it is SOUTHERN PONE—Four cups meal, not, it will soak into the food, thereby one teaspoonful salt, water to make a giving unsatisfactory results. stiff dough. Mix thoroughly and then 3. T§|a amount of fat should be propor- form with the hands into oblong cakes tionate to the volume of the food, because about eight inches long( and five wide and the greater this amount is the less it §s one inch thick. Bake in oven in shallow cooled by the dipping of the food. Do not pans or in a ckillet on the back of the forget that it is better to have too much .fltgt:r:, turning carefully when one side {s fat mlnndm;t enough‘.vis there 1s an econ- . omy in dof S0. en the amot BOSTON BROWN BREAD—Two cups frylng mat’e‘fial is la bt o meal, one cup rye meal, two teaspoonfuls maintain it at the right degree of tem- baking powder, one teaspoonful salt, milk perature, thus making the food absorb as to make a soft batter. Sift the meals, small an amount of it as s necessary for salt and baking powder together, add the forming the crust. milk and beat thoroughly. Pour in UTENSILS—A deep frying pan and a greased tin pail—a five-pound lard pail skimmer or a wire basket are all that are will do—and steam four hours; then dry needed. The pan should be of heavy tin, off In oven. To steam put two slender or, better, of aluminum, and have two pleces of stick in the bottom of a kettle, handles; the wire basket, a very useful set in the pall, pour in bolling water utensil, of tinned or aluminum wire. enough to come half way ug the side of I heartily recommend the use of a wire the pail, cover the pail and the kettle and basket for frying, as it enables Yyou to dip add more bolling water as it bolls away. the food in without splashin; and to take Be careful not to let it stop bufllnF. it out quickly and IF one time. In case MARYLAND BISCUIT (Excellent)— of the food being too wét there is a foam- , , teaspoonful salt. UETTES — Mix the shortening in the flour with the tlons for five DeTAQmA; Khe fesh Propor- of one e it is easler to- care to place over some sheets of buttered er to prevent the upper part from ing and becoming black. Fiftr When cold divide into croquettes about four inches long amnd 1%; inches thick; roll them in some bread crumbs, {f too soft; then‘dip in a beaten egg; roll again in bread crumbs and fry. Serve in folded napkin, POTATO CROQUETTES—Proportio: Potatoes, 10; eggs, for five persons. yolks, 3; butter, 1 tablespoonful; bread 3 s ‘enough to roll In. Preparation— S Let the potatoes cook in salted water, and when tender peel them. Sec- ond: Mash them with three yolks and one tablespoonful of butter so as to obtain a quick thick paste. Third: Roll into the shape of croquettes, dip them in beaten eggs, roll in bread crumbs and fry. Serve on a folded napkin as side dish or around roasted meat, as garnish. CORN MEAL CROQUETTES—Propor- tions: For five persons—Corn meal, one pound; milk, one quart; butter, two ta- blespoonfuls, Preparation — First, pour into a saucepan one pound corn meal, which you mix with one quart of milk and let cook for ten minutes while stir- ring to prevent scorching; second, add two or three tablespoonfuls good butter, mix well and let it cool; third, divide it intg cakes, you roll into the shape of cro- quettes, which you fry and serve as side- dish or garnish. HOW TO MAKE RISSOLES—Roll the dough to the thickness of one-quarter the small finger, then cut it with a round paste cutter (about three inches in dlam- eter); second, roll the trimming of the dough in the shape of a ball, then to ths thickness of one-quarter the small finger and cut again with the paste cutter, et third, moisten the rounds of dough h a wet brush, place on each some of tha garnish and fold; fourth, press with a glass the edges of the dough to effect the seaming and fry till well colored. PARISIAN RISSOLES — Proportions: For five persons—Short crust, one pound veal trimmings, one-half pound; kidne fat, one-half pound; spiced salt to taste (spiced salt is composed of one part mixed spices to four parts sait); eggs, three; sausage meat, one-half pound; parsiey, one-half handful. Prep- aration—First, chop the veal trimmings and the kidney fat separately, then to- gether; second, pour them in a mortar with the sausage meat, three eggs and one-half handful chopped parsley and break the @hole fine. FRIED OYSTERS—Proportion for five pereons: Oysters, 5 dozen; eggs, 3; bread crumbs, 4 tablespoonfuls; milk, 1 pint. Preparation: Take the oysters from the shell, or better, have fresh shelled oysters, let them drip, dip them in beaten egg, roll in bread crumbs and fry. Serve on & folded napkin as hot as possible. FRIED FROGS—Proportions for five persons: Frogs, 8 dozen; lemon, 1; flour 2 tablespoonfuls; milk, 1 pint. 'Prepara tion: First—Have ready skinned frogs, or do as follows: Skin the frogs, keeping only the hind legs and the quarters, then let them stand in fresh water for 1 hour to whiten and flesh. Second—Dip them in milk, roll in flour and fry. FRIED POTATOES—Note: There is a great variety of fried potatoes, bearing different names, but the difference is but in the way they .are cut into piec round slices, in long strips, in ne strips, etc.; sometimes also the; shaped like balls with a vegetable cu or in ribbon with a special machine. in any case they should be dry w dipped in“lard, and therefore you sho never put them in water after they have been peeled, as is recommended in some Cook books. The way of proceeding is this; Peel the potatoes but a little w before frying, rub them wi dry cloth, then cut or slice as you n like. The simplest and perhaps the is to cut in quarters lengthwise, the num- ber of pieces varying, of course, accord- Ing to the size, but being no thicker than the small finger. Proportions for five persons: Potatoes, 10 to 12; salt, to taste. eparation: The potatoes being pre- pared as indicated abov, let them fry 2 gerve hot. Use a frylag basket if pos . FRIED APPLES Froportions for fi milk, 1 glassf But persons: Apples, 6; bt sugar, % pound: flour. 4 tablespo 3 Preparation: First—Pare the slice them crosswise about the thickn of a silver dollar, dip them in milk and roll in flour. Setoad—Fry till well col- ored, sprinkle over some granulated sugar and serve as warm as possible. FRIEQ PEACHES—Proportions and preparation: As for the fried apples, but cut the peaches ir. 2 or 4, according to tha size. FRIED PINEAPPLE—Proportions and preparation: As for the apples, but if the lentmg is too large cut the slices in 4