The Easiest Way in Housekeeping and Cooking Part 20

Cut in thick slices. Mix in a plate half a teacupful of flour, a saltspoonful of salt, and half a one of pepper; and dip each slice in this, frying brown in hot b.u.t.ter.

BROILED TOMATOES.

Prepare as for frying, and broil in a wire broiler, putting a bit of b.u.t.ter on each slice when brown, and serving on a hot dish or on b.u.t.tered toast.

RICE.

Wash in cold water, changing it at least twice. It is better if allowed to soak an hour. Drain, and throw into a good deal of boiling, salted water, allowing not less than two quarts to a cupful of rice. Boil twenty minutes, stirring now and then. Pour into a colander, that every drop of water may drain off, and then set it at the back of the stove to dry for ten minutes. In this way every grain is distinct, yet perfectly tender. If old, half an hour's boiling may be required. Test by biting a grain at the end of twenty minutes. If tender, it is done.

RICE CROQUETTES.

Where used as a vegetable with dinner, to a pint of cold boiled rice allow a tablespoonful of melted b.u.t.ter and one or two well-beaten eggs. Mix thoroughly. A pinch of cayenne or a little chopped parsley may be added.

Make in the shape of corks; egg and crumb, and fry a golden brown.

MACARONI.

Never wash macaroni if it can be avoided. Break in lengths of three or four inches and throw into boiling, salted water, allowing quarter of a pound for a dinner for three or four. Boil for half an hour, and drain off the water. It may be served plain with tomato sauce, or simply b.u.t.tered, or with drawn b.u.t.ter poured over it.

MACARONI WITH CHEESE.

Boil as directed. Make a pint of white sauce or _roux_, as on p. 169, using milk if it can be had, though water answers. Have a cupful of good grated cheese. b.u.t.ter a pudding-dish. Put in a layer of macaroni, one of sauce, and one of cheese, ending with cheese. Dust the top with sifted bread or cracker crumbs, dot with bits of b.u.t.ter, and bake fifteen minutes in a quick oven. It can be baked in the same way without cheese, or with simply a cup of milk and two eggs added, making a sort of pudding.

BREAD AND BREAKFAST CAKES.

BREAD-MAKING AND FLOUR.

Much of the health, and consequently much of the happiness, of the family depends upon good bread: therefore no pains should be spared in learning the best method of making, which will prove easiest in the end.

Yeast, flour, kneading, and baking must each be perfect, and nothing in the whole range of cooking is of such prime importance.

Once master the problem of yeast, and the first form of wheat bread, and endless varieties of both bread and breakfast cakes can be made.

The old and the new process flour--the former being known as the St.

Louis, and the latter as Haxall flour--are now to be had at all good grocers; and from either good bread may be made, though that from the latter keeps moist longer. Potapsco flour is of the same quality as the St. Louis. It contains more starch than the St. Louis, and for this reason requires, even more than that, the use in the family of coa.r.s.er or graham flour at the same time; white bread alone not being as nutritious or strengthening, for reasons given in Part I. Graham flour is fast being superseded by a much better form, prepared princ.i.p.ally by the Health Food Company in New York, in which the entire grain, save the husk, is ground as fine as the ordinary flour, thus doing away with the coa.r.s.eness that many have objected to in graham bread.

Flour made by the new process swells more than that by the old, and a little less quant.i.ty--about an eighth less--is therefore required in mixing and kneading. As definite rules as possible are given for the whole operation; but experience alone can insure perfect bread, changes of temperature affecting it at once, and baking being also a critical point.

Pans made of thick tin, or, better still, of Russia iron, ten inches long, four or five wide, and four deep, make the best-shaped loaf, and one requiring a reasonably short time to bake.

YEAST.

Ingredients: One teacupful of lightly broken hops; one pint of sifted flour; one cupful of sugar; one tablespoonful of salt; four large or six medium-sized potatoes; and two quarts of boiling water.

Boil the potatoes, and mash them fine. At the same time, having tied the hops in a little bag, boil them for half an hour in the two quarts of water, but in another saucepan. Mix the flour, sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured, and mix all together, straining it through a sieve to avoid any possible lumps. Add to this, when cool, either a cupful of yeast left from the last, or of baker's yeast, or a Twin Brothers'

yeast cake dissolved in a little warm water. Let it stand till partly light, and then stir down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Keep in a covered stone jar, or in gla.s.s cans. By stirring in corn-meal till a dough is made, and then forming it in small cakes and drying in the sun, _dry yeast_ is made, which keeps better than the liquid in hot weather. Crumb, and soak in warm water half an hour before using.

_Potato yeast_ is made by omitting hops and flour, but mashing the potatoes fine with the same proportion of other ingredients, and adding the old yeast, when cool, as before. It is very nice, but must be made fresh every week; while the other, kept in a cool place, will be good a month.

BREAD.

For four loaves of bread of the pan-size given above, allow as follows: Four quarts of flour; one large cup of yeast; one tablespoonful of salt, one of sugar, and one of b.u.t.ter or lard; one pint of milk mixed with one of warm water, or one quart of water alone for the "wetting."

Sift the flour into a large pan or bowl. Put the sugar, salt, and b.u.t.ter in the bottom of the bread pan or bowl, and pour on a spoonful or two of boiling water, enough to dissolve all. Add the quart of wetting, and the yeast. Now stir in slowly two quarts of the flour; cover with a cloth, and set in a temperature of about 75 to rise until morning. Bread mixed at nine in the evening will be ready to mould into loaves or rolls by six the next morning. In summer it would be necessary to find a cool place; in winter a warm one,--the chief point being to keep the temperature _even_.

If mixed early in the morning, it is ready to mold and bake in the afternoon, from seven to eight hours being all it should stand.

This first mixture is called a _sponge_; and, if only a loaf of graham or rye bread is wanted, one quart of it can be measured, and thickened with other flour as in the rules given hereafter.

To finish as _wheat bread_, stir in enough flour from the two quarts remaining to make a dough. Flour the molding-board very thickly, and turn out. Now begin kneading, flouring the hands, but after the dough is gathered into a smooth lump, using as little flour as may be. Knead with the palm of the hand as much as possible. The dough quickly becomes a flat cake. Fold it over, and keep on, kneading not less than twenty minutes; half an hour being better.

Make into loaves; put into the pans; set them in a warm place, and let them rise from thirty to forty-five minutes, or till they have become nearly double in size. Bake in an oven hot enough to brown a teaspoonful of flour in one minute; spreading the flour on a bit of broken plate, that it may have an even heat. Loaves of this size will bake in from forty-five to sixty minutes. Then take them from the pans; wrap in thick cloths kept for the purpose and stand them, tilted up against the pans till cold.

Never lay hot bread on a pine table, as it will sweat, and absorb the pitchy odor and taste; but tilt, so that air may pa.s.s around it freely.

Keep well covered in a tin box or large stone pot, which should be wiped out every day or two, and scalded and dried thoroughly now and then. Pans for wheat bread should be greased very lightly; for graham or rye, much more, as the dough sticks and clings.

Instead of mixing a sponge, all the flour may be molded in and kneaded at once, and the dough set to rise in the same way. When light, turn out. Use as little flour as possible, and knead for fifteen minutes; less time being required, as part of the kneading has already been done.

GRAHAM BREAD.

One quart of wheat sponge; one even quart of graham flour; half a teacupful of brown sugar or mola.s.ses; half a teaspoonful of soda dissolved in a little hot water; and half a teaspoonful of salt.

Pour the sponge in a deep bowl; stir in the mola.s.ses, &c, and lastly the flour, which must never be sifted. The mixture should be so stiff, that the spoon moves with difficulty. Bake in two loaves for an hour or an hour and a quarter, graham requiring longer baking than wheat.

If no sponge can be spared, make as follows: One pint of milk or water; half a cup of sugar or mola.s.ses; half a cup of yeast; one teaspoonful of salt; one cup of wheat flour; two cups of graham. Warm the milk or water; add the yeast and other ingredients, and then the flour; and set in a cool place--about 60 Fahrenheit--over-night, graham bread souring more easily than wheat. Early in the morning stir well; put into two deep, well-greased pans; let it rise an hour in a warm place, and bake one hour.

GRAHAM m.u.f.fINS.

These are made by the same rule as the bread. Fill the m.u.f.fin-pans two-thirds full; let them rise till even with the top of the pans, which will take about an hour; and bake in a quick oven twenty minutes. To make them a little nicer, a large spoonful of melted b.u.t.ter may be added, and two beaten eggs. This will require longer to rise, as b.u.t.ter clogs the air-cells, and makes the working of the yeast slower. The quant.i.ties given for bread will make two dozen m.u.f.fins.

RYE BREAD.

This bread is made by nearly the same rule as the graham, either using wheat sponge, or setting one over-night, but is kneaded slightly. Follow the rule just given, subst.i.tuting rye for graham, but use enough rye to make a dough which can be turned out. It will take a quart. Use wheat flour for the molding-board and hands, as rye is very sticky; and knead only long enough to get into good shape. Raise, and bake as in rule for graham bread.

RYE m.u.f.fINS.

Make by above rule, but use only one pint of rye flour, adding two eggs and a spoonful of melted b.u.t.ter, and baking in the same way. A set of earthen cups are excellent for both these and graham m.u.f.fins, as the heat in baking is more even. They are used also for pop-overs, Sunderland puddings, and some small cakes.