67. As in the preceding Sections, there is here submitted a menu that should be worked out and reported on at the same time that the answers to the Examination Questions are sent in. This menu is planned to serve six persons, but, as in the case of the other menus, it may be increased [...]
66. As a general rule, not much consideration need be given to the utilizing of left-over hot breads, for these are not often baked in large quantities and consequently are usually eaten at the meal for which they are intended. Still, if any should be left over, they should never be wasted, for there are [...]
Sprinkle flour thinly over the top and pat out the dough until it is about 1 inch thick. Cut the dough with a biscuit cutter, and place the biscuits thus cut out on baking sheets or in shallow pans. If a crusty surface is desired, place the biscuits in the pan so that they are [...]
59. Baking-Powder Biscuits.–The ability of the housewife as a cook is very often judged by the biscuits she makes; but they are really very simple to make, and if recipes are followed carefully and measurements are made accurately, only a little experience is required to produce excellent ones. The principal requirement in making baking-powder biscuits, [...]
56. CORN CAKE.–Corn cakes were among the first breads made of cereal foods in America, being at first often made of only corn meal, water, and salt. These cakes of corn meal were prepared and carried on long journeys made by people when there were no means of rapid gtransportation. The cakes did not spoil, [...]
48. Muffins are examples of thick batters with variations. This form of hot bread, may be baked in a pan , or in individual tins. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one.
49. PLAIN [...]
45. PROCEDURE IN BAKING WAFFLES.–The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no [...]
39. PROCEDURE IN BAKING GRIDDLE CAKES.–During the preparation of the batter for griddle cakes, have the griddle heating, so that it will be sufficiently hot when the cakes are ready to be baked. Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it [...]
35. POPOVERS.–A delightful change from the puffs, muffins, and biscuits that are usually served for breakfast or luncheon is afforded by means of popovers. Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older [...]
34. Hot breads, in contrast with yeast breads, are intended to be eaten hot, and, to be most satisfactory, should be served as soon as possible after they are baked. They usually take the place of bread in the meal for which they are served, but there are various ways of using them whereby variety [...]
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