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 [...]
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 [...]
PURPOSE OF UTENSILS
18. The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe [...]
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, [...]
69. Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of [...]
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