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 [...]
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 [...]
CLASSES OF LEAVENING AGENTS
3. As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added. With the exception of leavening agents, [...]
1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and gare intended to be served while they are fresh and hot. Hot breads, to gcall [...]
Powered by eShop v.3