The Suffrage Cook Book Part 30

Sometimes used for dyspeptics.

Toast Water, 350 Calories

1 cup stale bread toasted 1 cup boiling water Salt

Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a delicate brown. Measure, and break into crumbs; add the water and let it stand one hour. Rub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea.

NOTE.--Milk or cream and sugar may be added.

Crust Coffee

Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll.

Pour boiling water over and let soak for about fifteen minutes. This when strained carefully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc.

Cracker Panada, 100 Calories[10]

4 hard crackers 1 quart water Sugar

Break crackers into pieces and bake quite brown; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar.

This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

Bread Panada, 162 Calories

1 1/2 cups water 1 tablespoon sugar 2 tablespoons stale white bread crumbs 1/4 cup white wine 1 tablespoon lemon juice Nutmeg

Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use.

FOOTNOTES:

[8] Without Milk.

[9] Estimated on one-half the oatmeal.

[10] Without sugar.

THE COOK SAYS

Cook has discovered some little things which help to make her dishes so much above the average.

When next making griddle cakes add a little brown sugar or mola.s.ses to the batter, the cakes will brown better and more easily.

Pie crust is best kept cold in the making; to this end an excellent subst.i.tute for a rolling pin is a bottle filled with ice water.

When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.

Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.

Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.

What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.

Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.

As a result, the dough will not dry on the top and the loaves when baked will be much more uniform.

To prevent holes appearing in brown bread p.r.i.c.k twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.

Cake Hints

For those who would excel in cake making these admonitions are offered:

First--Cream the shortening.

Second--Add sugar slowly and cream it again.

Third--Add yolks of eggs well beaten.

Fourth--Mix and sift the dry ingredients.

Fifth--Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.

Sixth--Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.

Seventh--Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.

To test the oven heat--A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.

Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.