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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 [...]
83. While the preceding recipes call for bread in the form of loaves, it should be understood that bread may be made up in other forms, such as rolls, buns, and biscuits. These forms of bread may be made from any of the bread recipes by adding to the mixture shortening, sugar, eggs, gfruit, nuts, [...]
Posted in 4. Bread | Also tagged biscuit, biscuits, bread recipes, brown sugar, buns, egg, flour, gravy, grease, mineral salts, nuts, shallow pan, shapes, spices, sugar eggs, tablespoon, teaspoon, wheat, yeast |
INGREDIENTS REQUIRED
6. Possibly the first essential to a correct knowledge of bread making is familiarity with the ingredients required. These are few in number, being merely flour, liquid, which may be either milk or water, sugar, gsalt, and yeast; but the nature of these, particularly the flour and the gyeast, is such as to demand [...]
99. A well-planned breakfast menu is here given, with the intention that it be prepared and used. This menu, as will be observed, calls for at least one of the dishes that have been described, as well as some that ghave not. Directions for the latter, however, are given, so that no gdifficulty will be [...]
PREPARATION, VARIETIES, AND COMPOSITION
85. In addition to the cereals that have already been discussed, macaroni and foods of a similar nature are entitled to a place in this Section, because they are made from wheat flour and are therefore truly cereal products. These foods, which are commonly referred to as ITALIAN PASTES, originated in Italy. [...]
VARIETIES AND STRUCTURE
52. RICE, next to wheat, is used more extensively as a food than any other cereal. It is a plant much like wheat in appearance, but it grows only in warm climates and requires very moist soil. In fact, the best land for rice is that which may be flooded with about 6 [...]
Posted in 3. Cereals | Also tagged boiling water, cooking methods, double boiler, egg, food substances, grains, grated cheese, hot water, tomatoes, wheat, whip |
ORIGIN, CLASSIFICATION, AND USE
30. The word corn has been applied to various grains and is now used in a variety of ways in different countries. In ancient times, barley was called corn, and at the present time, in some countries, the entire year’s food crop is referred to by this name. The English apply the [...]
USES OF CEREALS
14. Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food [...]
