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 [...]
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 [...]
28. REGULATING THE OVEN.–When the ingredients have been properly combined, the mixture is ready to be baked. With the exception of waffles and griddle cakes, the baking of which is explained in connection with the recipes, all hot breads are baked in the oven; therefore, while the mixture is being prepared, the oven should be [...]
26. PRELIMINARY PREPARATION OF INGREDIENTS.–Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured. Always sift the flour that is to be used for this purpose. This is a rule [...]
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 [...]
The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped gtogether. Examination questions pertaining to the subject matter appear gat the end of each section. These questions will [...]
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