Documentos de Académico
Documentos de Profesional
Documentos de Cultura
DEPARTMENT OF AGRICULTURE
Farmers' Bulletin 1136
BAKING
IN THE
HOME
Assis tallt ill lloill e n ('1I101lstrll/ioll 1\ '01'1.-, Office of Nl' t (' )p,iOIl W ork. ' 011111.
CONTENTS
Pa ge~ Pnr;c.
Ycn t brcnds ________ ___________ 4 Qui cl; or hot hI' ad9 ____ _
) General consiclc rntlons ______ _ BI Hcults _ 22
l\Ic thocls fOI' making' hl'l'o<1 7 MuOlns aud r;cms _ .__ ~4
Li g ht rol1"_ ___ to Griddl e cukes Ilnd th c IIkl' 30
'wee t or rnnc~' 1'0 11 5__ ______ 1 Po ·try
ScoL'ing \)I'eacl __ _ _ _____ __ ~_ 19 '('ses for I cft-o \'~I' !ln s trr ____ _ ::n
Cooklcs ___ __ ___ _ ___ __ _ _ 37
YEAST BREADS.
GENERAL CONSIDERATIONS.
salt and allow the mixtur e to cool. "hen lukewa rm, add the
yeast.
F.) for 2J hours,
I{eep at ordina ry room temper ature (about TO °
when it will be ready for lise. This yeast should be kept in a
cool,
a good contain er
dark place. An earthe n jar or ename l-ware pail is
for it and should be scalded before the yeast is put into it.
Dry yeast is a 'ery conven ient form, especia lly for rural house-
huye
wives who find it difficult to obtain fresh compre ssed yeast and
cold. Dry
not always the means of keepin g liquid yeast sufficiently
20 minute to
yeast should always be soaked in lukewa rm water for
or
1 hour before mixing . It may then be used at once in a sponge
used
dough or may serve in the prepar ation of a potato fermen t to be
in makin g bread by the short process.
usly
Potato fermen t.-Coo k until soft 1 medium large potato previo
reb_ll'n the
washed and pared. Put throug h a sieve or ricer and
up to 1
mashe d potato to the water in which it was boiled. Make
until luke-
quart. Add 1 teaspo on salt, 1 tablesp oon sugar, and cool
d
warm. Then add 1 cake yeast (dry or compre ssed) previo usly softene
ately
with a little lukewa rm water. Cover and set aside in a moder
used
warm place (80 0 F.) for about 12 hours. This entire fermen t is
nt
as the liquid for makin g bread by the quick process , being sufficie
for 4 loa ves.
Liquid .-The liquid used in bread makin g may be whole milk skim
been
milk, water, whey, the water in which pared potatoe s have
cooked , or combin ations of these liquids .
If milk be used it should be scalded and cooled until lukew arm;
add-
that is, its temper ature should b betwee n 80 and 90 F. before
0 0
There are two general methods for making bread, one known as
the" straight-dough" process and the other as the" sponge" process.
Straight-dough process.-In the" straight-dough" process all the
ingredients are mixed at one time and the · dough is made of the
proper consistency before rising.
Sponge process.-In the" sponge" process only half the total
amount of flour is used at first, with all or nearly all of the liquid,
• Oven thermometers may be obtained from manufacturers or dealers 10 scientific lnstru-
ments. The thermometer which accompanies most fireless cookers wlil serve very well.
8 Farme rs' Bullet in 1136.
or
the yeast. and freque ntly the salt and the sugar. Compr essed, dry
e i imliar to a soft
liquid yeast may be used for this. Thi mixtur
the
batter, and after the fir t ri"ing the remain der of the flour,
shorten ing, and any other desired inO'redients are added. It is then
kneade d until of the proper con istency and moothn ess.
t-
The sponge proces s usually require s less yeast than the straiO'h
dough method , because of the softer consist ency of the mixtur e which
or
facilita tes the growth of the yeast. Howev er by 1.1 ing laro-er
en the Lime re-
smalle r amoun ts of yea t one may shorten or length
may
quired for ri sino-. In a simila r way the st raight- dough process
sing the amoun t
be shorten ed or length ened by increas ing or decrea
on of fime
of yeast used. Hence, recipes for the differe nt ,ariati
are given and the housew ife may elect that ""hich suits her
COll-
venien ce as to time and the kind of yeast she has on hand or which
cems to her most economica l. Great care should be taken when using
the
a sponge or clough "hich stands a long time- a, for examp le
ij·
"overn ight straigh t dough " 01' the 'overn ight ponge "-to keep
much cool r than \Then tbe quicke r method s are 1.1 ed, ince the former
11<1"e a greate r chance of uecoming SOLlr.
to
For the convenience of exten ion worker s or others who need
s:
make a small quanti ty of uread at a time for demon stratio n I lll'pose
a recipe of one loaf j include d as well as that for fonr loaves, which
may uc regarde (l as an aYeragc uaking for a family .
SHORT PROCES S OR STRAIG HT DOUGH .
(Oul'lou f.)
;1cup. (1 quart) lukewar lll liquid. 1. 01' 2 cakes compre 'sed y ast, or
to 1 cnp liquid yen t, 01'
4 tea 'pOOD sa lt.
2 table poon su gar . I ~
4 cup potato ferment .
3 to 4 quart. sifted flour .
2 table poons sho rtening, if de ired.
rm
If milk i used it should be scalded and cooled until lukewa
uefore using. Ilhen liquid yea t or potato fermen t is used its volume
must be deduct ed from the other liquid calleel for.
rm
Mixin g.- often the yea t with a mall amoun t of the lukewa
salt sugar, and shorten ing.
liquid. To the rest of the liquid add the
a
Add the yeast anel mix all togethe r. Measu re the sifted flour into
oft to knead, add more
bowl and blend with the liquid. If too
until
flom until of the propel' can istency. Knead 5 to 10 minute s or
with a bd or plate
smooth clastic , and no longer sticky. ('oyer
tern-
and place where it will ue away from drafts and at a unifor m
Bakin g in the [lnme. 9
pemture of 80 0 to \ ,0 F. Let l'i 'e until about double its o)'iginal bulk
or until a sliO'ht
<:>
touch of the {in <::>O'er lcayes an iml)l·ession. This shoul d
happen within 1 to 2 bOllI's if the yea t i· in goo(l con<lition and the
temperatUl'e right .
Kneading.-Cut down the dough from the side of th bowl and
kneau . Shoulcl the (lollgh be too soft. add flOll)', a little at a time~
kneading until it is mooth , ela ti and :free from large gas bnbl)les.
If th clough b e too stiff, add a little 'vat 1', workmg it in well and
knead until the dough no lonO'er ticks to the finn'ers or bowl. Covet'
and set asid in the 'umc ,yarm place for an hOlll' 01' nil hour and a
half or until ,"er y light and at lea t double in bulle
M old ing.- Cut down the d ough from tIle sides of the howl and
knead again to expel the large bubbles of gas. Di\'ide into apP1'oxi-
It is better to place the pans in the oven not touching each other,
so that the air will circulate around them. "Gnless the oyen bakes
.... ery evenly, it will be necessary to turn the pans around occasionally,
or to change their position, in order to have loaves of good shape.
Bread is done when it shrinks from the pan i when the under cru t
and the edges of the upper crust rebound if pressed back b the
finger instead. of becoming permanently dented i when it make a
~inO"ing sound perceptible if the ear is placed very close to the loaf.
I 'urest of all is an old test the use of a probe which is run into the
center of the loaf and which should come out clean. This test is
not really necessary however, and the probe used must be perfectly
clean, and never should be a dirty broom straw. Clean straw fTom
a new broom may be used or any others that are perfectly clean.
Cooling bread.-After baking place the loaves on a cooling rack
or else across the edges of the pans and allow to cool thoroughly.
Do not cover whil cooling unless it is nec ssary to prevent contam-
ination by dust 01' flies. When thoroughly cool, place the loaves in
a p('riectly clean, well-aired, and covered box of tin or aluminum,
or in a tone croc k.
SHORT SPONGE METH O D.
(One loat)
Molding and baking.- "When the dough has become Y(~r}' light and
at lea t double in bulk, follow directions for molding and baking
g l ven .mdor ., short proces "page 9.
OVERNIGHT SPONGE METHO D.
(One loaf.)
1 cup lukewal'm liquid (01' 2 table- t cak yeast (dry or COOlpre el) 01' 2
spoons less if pota to is u ed). table poon liquiel y a t.
1 tea POOD salt. :l cup masheel potato (if desir d).
; tablespoon ugUl'. 3 to 4 cup- i£ted flour.
; table. poon horteniog (if desil'('d).
(lJ'ou l' Ion ves.)
4 cups (1l quart) lul{ewarm liquid 1 cake yeast (dry 01' compl'e-s eI), or ;
(; cup les' if potato i u eel). cup liquid yea t.
4 tea pooos salt. 1 cup ma heel potato (if dl' ired).
2 tablespoons sugar. 3 to 4 quarts i(ted flour.
2 table poons shortening ( if de ired) .
1 cup lukewurm liquid (01' 2 tabl 1 cal;: yeast (dry 0 1' compl'es ed), 01'
poon. le if pota to is lIsed) . 2 table POODS liquid yea t.
1 tea poon salt. :l cup mash d potato ( if ele il·ed).
; table poon ugar. 3 to 4 cup ifted fioll 1'.
~ table poon hortening j( desired.
(Foul' loaves.)
(OOI! loaf.)
and add all to the mixture of flour and peanut meal. Knead until
smooth and elastic adding more flour or liquid if neces ary, to se-
cure proper consistency. Co,'er and let rise until quite light. If
desired knead down and let rise a second time until \"ery licrht. Thon
knead lightly, pinch off a bit for the indicator mold the rest, place
in greased pan cover and let ri e until at least 21. times the original
bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F .).
Long process .-"Make a sponge of i cup lukewarm liquid 1 tea-
spoon salt, t cake yeast, dry or compressed blended with:! cup luke-
warm water (or 2 tablespoons liquid yeast), and 1~ cup Hour. Beat
well, coyer, and set asid where it will be between 60° and 70° F. if
possible. 'Then thoroughly light add to this sponge t cup water
at about 90° F., to which has been added the sweetening and the mix-
ture of peanut meal and l~. cups flour. Knead until smooth and
elastic, adding more flour or liquid if necessary. Cover and set aside
until light. Then knead down moll, and finish as directed under
" short process abm e.
Any other dry meal, or flour, obtained from corn, rice, kafir, milo,
f terita, buckwheat, barley, finely ground rolled oats, millet chick
pea navy beans, peas, chestnuts, bananas, dasheen, or cassava may
be used in place of the peanut meal in the above recipe. Somewhat
more liquid 'w ill probably be required with some of these meals than
when peanut is used.
POTATO BREAD .
(One lont.)
1 cup mashed weet or Iris h potatoes. 4 tablespoons lukewarm water (more
1 teaspoon f'alt. jf nece sary).
! tubl spoon !,;llgnl'. _ ~ cups or more . ift d flour.
~ tablespoon hOI·tening, if de ired. a to! cllk yen. t (dry or llfilpres eel ) ,
or 2 to 4 table poons liquid yea t.
(One Joar.)
1 cup boiled rice. 4 table [1001lS lukewarm watt'r (1lI01'€'
1 tea poon "'alt. i [ neee sary).
~ tablespoon ugae. 2! ('ups 01' more sifted flour.
~ tablespoon shortellin". if de ired. n- to ~ ('a k Y Il!':t (dry or ('ompre sed ).
or 2 to 4 table 1100ns liquid ~·east.
(O lle loaf. )
1 CLIP COrD-IDea I m lIsh, cool,ed grits or 4 tab le poons luk warm water (11101'(>
fine homi ny. if necessary).
1 teaspoo n . Illt. 2~ cups or more sUt d .flour.
~ tabl spoon s uga r. n- to ~ cake yea. t (dry or compr('s. ed) •
, tablespoon stlort~lling, if de ir (1. or 2 to 4 tabl e poons liquid ~· e a st.
When liquid yeast is used its volume must be deducted from the
other liquid called for.
Make a sponge with 1 cup graham flour i cup white flour, 1 cup
lukewarm ljquid, the salt, and yeast. Cover and allow to rise until
quite light. Break up thi::; ponge, add to it the sweetening the
shortening, t cup kaf1r flour, and the remaining cup graham flour.
If necessary, add enough more liquid to form a soft dough (as for
drop biscu its) . Beat until smooth and drop at once into greased
muffin pans (half full). Let rise until just double in bulk, then bake
about 25 to 30 minutes in a moderate oven.
Other materials, such as corn flour, finely ground rolled oats, buck-
wheat, barley, fetel'ita, or rice flour, may be used in place of the
kafir.
RAISED MUFFI NS.
(About 1 muffins.)
Dainty dinner rolls are made from the dough for light rolls, when
it is ready for molding by pinching off pieces about the ize of a
small egg. Roll each piece between the palms of the hands until
roun 1, then roll with the hand on a board until (3 inches long and
slightly tapering toward the ends. Place about 1 inch apart on a
greased baking sheet. Let ri e until trebled. in bulle brush with
milk, and bake about 20 minute in a fairly hot oven.
CRESCENTS.
Roll the balls of dough as described for finger rolls and when
placing them on the baking sheet form them into 'l'cscents, pinching
down the ends slightly to hold the shape. Let rise, brush with milk,
and bake as described under finger rolls.
T ake a portion of dough for l ight rolls, when it is ready for mold-
ing place on a floured bread board, and roll into a rectangular sheet
one-half inch in thiclmess. Pin down the corners to leeep in shape.
Spread lightly with softened butter, sprinkle with powdered (or soft)
sugar, and strew with currants or cinnamon. Roll up the sheet as for
a jelly roll, cut into inch slices, and place on a greased sheet about 1
inch apart. L et rise until about trebled in bulle, sprinld t he top
with chopped nuts, or brush ,,,ith a mixture of sugar and milk, and
bake about 25 minutes in a fa irly hQt oven. If desired, they may be
baked without any top coating and iced just a few minute. before
taking from the oven.
SCO RIN G BREAD.
Jt is vcry helpful, especially for a beginner in the art of bread
making to know what the characteristics of a good loaf of bread are.
Appearance.- First of all, bread hould be attractive in appearance'.
This requires that it should be of good shape, evenly rounded on top,
with a mooth unbroken crust having neither break nor bulges. It
should be of a uniform golden brown color over the entire loaf.
20 Farm ers' Bulletin 1136.
• When seve ral loaves arc bak pd close together, eit her in sepa ra t e pa ns placed nea r eacb
other In the oven. or seve l'al loaves in the same pan, t he symm etrical s hape of tbetJncll·
vidual loovcs Is marred nnd nllowance fo r snme s hould be made .
Baking in th e Home. 21
Cl'Umb : Points.
Colo1' ___________ ___ ____ _______________________ ____ ___ _____ __ __
'r cxtuJ'e--size and un iformity of ('("\l s, thinn("s of cell wall . Xo
streak o r cl0 enc nex t to cru.'L ____ __ _ ________ __________ l-
E la ticily-soft nc nnll , pl'illginE." .__ __________________ _______ _ 10
P lavor -T n te a nll 0(101'__ ______ ___ __________________ ___________ __ ___ 30
we t, n u tty fl avo r wilh no olI,ta tl'.
Keepin" qualj ties ___________ _____________ __________ _
10
f.\C'e de Cl'iption above.
'rotal__ ___ _________ ___ _________ __________ _ __ __ _____ ____ ___ 100
To tal ___ _________ _____ _______ ____ _______ _____ ________ __ __ _____ 100
If corn flour can be pu rchased, folbw the lli rection for soy-bean
muffi ns u ing ('om flour in place of oy-bean meal. The weetening
may be omitted. If desired, 2 table poons of shortening may be n ed
in these.
BU CKWHEAT MUFFINS.
POTATO MUFFINS.
(12 to J5 lllu nins. )
H cups wbeat fl om·. 1 or 2 eggs.
1- teaspoon salt. 2 tabl pOOD. · !<hor ten in g.
:~tcnspoo L1S b ak in g po",der. Liqui d ufLlcient to IllH k t' a ruth t· Liff
1 ("up cooked sweet pota to ( Iri -h po- iJatter (abolll ~ (" up ) .
1atoes may be u ed i n tead) .
Boil the potatoes in the sh:ins until tender ; drain, peel and rna h
fme. Putting the potato through a r icer or colander is better than
28 Farmers' Bulletin 1136.
rna hing. • ift together the flour, salt and bakinO' powder. Beat the
ecygH until light and add to the cool rna. hed potato. • ext add t he
melted 'hortenin cr , then the flollr mi:Kture, alternatillO' with portion
of the liquid until a batter is formed somewhat tifIer than for orcli-
nary flour muffin. Drop by poollfu]' into O'rea cd muffin pans
until half filled and bake ahout 30 minute in a moderately hot o\'en.
R IC E MUFFINS .
• ub titute ~ookecl rice for the cooked potato in the reCipe for
potato muffins.
Coolrect breakfa t cereab, "uch a \. l' j' thiek outm alar COl' ll -llH'[1l
mush, cooked soy-bean meal, cooked or baked dasheen may be used
in place of tbe rna hed potato in the recipe for potato muffin . nle . .
the oatmeal mu ·h be yery thick it would be better to use of thi · t
to t cup in tead of 1 cup, a' directe 1 for potato rice etc.
CORN MEAL-POTATO MUFFINS.
(12 small mullies.)
1 cup co rn II1ral. I iahlc 'lloOll shol-tenillg fm elted).
it tea. poon sa lt. 1 Ill' 2 ggs.
3 teaslloons haking nowd l'. ("up liquid or 11101"1' ((' lI ough to m ak e
1 'up mashed po tato . <1 l1I ediulll soft butter).
1 tahl ('sl)OOIl ,.;weetl'ning. if desired.
One cup oC cook d ric-e may be used in plae' of the masheel potato
in the recipe for COl'll meal-potato llluffins.
BREAD MUFFINS .
(10 ' rna \I lIIu[fies.)
' cald th e milk add the crumbs. allow to stanel 15 minutes, then
mash and bent to a paste. \.dd the salt beaten egg yolk melted
shortenin cr , sweeten in o., and the flour and baking powder sift d
togeth er. Finally fold in the beat n egg white. POUl' into gem
pan until half filled then bake about 20 minut s in a mod erately
hot oyen.
SCORE CARD F OR MUFFINS.
Rift together the ell'Y materials, returning the bran to the flour
mixture. Aclrl tOCTether the sweetening. shortening, and 1t Clip. of
sour milk (or buttermilk) and blend with the flour mixture to which
the raisins ha,'e been added. If necessary add a little more milk
until a thick batter is formed. Beat well and place in greased tin .
such as coffee or baking-powder can filling not more than two-third
full. Place cover on cans and steam three hours. It i excellent
when baked about five hours in a firel s cooker especially when a
hot radiator is used to keep the heat at sufficiently high pitch. If no
radiator is used the bread should be steamed one hour before putting
into the fireless.
Rye flour, rye meal, or home-ground wheat meal may be u ed iu
place of graham flour.
In place of sour milk and soda one may use 1t cups of sweet mille
and 3 teaspoons of bakinCT powder. If mola ses i used, t teaspoon
of soda should be added to neutralize the acid therein.
GRIDDLE CAKES AND THE LIKE.
CORN MEAL GRIDDLE CAKES .
(Sel'vr six.)
H cups Com mE-at. 1 tablespoon hortening (melted).
1 cup boiling watC'l'. 1 t a pooo baking soclu .
11- tea po on sa lt. 1 egg.
1 or 2 tablespoons s\\'eC'tening, i f de- 2 cups SOUl' milk.
sir ed. ! cup wheat flour.
Scald the meal with the boiling water in which has been dissolved
the salt · covel' and allow to cool. When quite cool add to it fhe
sweetening (if used), the shortening the well-beaten eug, and part
of the milk. Blend with this mixture the flour and soda sifted to-
gether and the remainder of the milk, or enough to make a batter
which will pour easily but is not too thin. Beat thoroughly and
bake on a hot griddle until well browned on both sides.
In place of SOUl' milk and so la one may use sweet milk (or part
water) and teaspoons of baking powder.
POTAT O-CORN MEAL GRIDDLE CAKES .
(Serves s ix .)
1 cup mashed potato. 1 egg.
1 cup COl'n meal. ! cup fiour.
1 tea poon salt. 2! teaspoons baking powder.
1 or 2 tablespoons sweetening. About 1 Cll P liquid.
1 tablespoon bortening (melted).
Add the salt, sweetening, and one-half cup milk or water to the
mashed potato, then blend with th is the corn meal. Heat and stir
frequently until the meal is scalded or cooked for about 5 minutes.
Remove from the fire and 0001. When cold add to this mixture the
shortening, the well-beaten eg lY , the flour and baking powder sifted
Baking in the Horne. 31
together, and enough liquid (milk or water) to mnk a batter whi h
will pour easily but is not too thin. Balee slowly and thoroughly
on a hot griddle.
BREAD GRIDDLE CAKES.
l e l'\,l's th e. )
ift together the flour baking powder salt and sugar. Beat th
eggs until light, separating whites and J olks if desire L To the
heaten eggs (or yolks) add the shortening and part of the milk, and
mix this with the dry materials. Beat thorouO'hly and :tdd enouO'h
more milk (or water) to make a smooth batter about the consi tancy
of thick cream. If the whites were beaten separately, fold them in
last.
The wallie irons should be thoroughly clean and smooth. Heat
both sides thoroughly and O'rease with. a brush 01' s" ab dipped in
li<]uid fat, or rub the iron with a piece of fat bacon rind. Place a
spoonful of batter in each compartment of the O'ridcUe neal' the
center, 'lose the irons and the batter will fill the compartments.
Ba.ke on one side unW the edges seem to be browninO', then turn the
iron and bake the other side until delicately brown.
CO RN-MEAL WAFFLES.
In recipe for plain waffles use 1 ca'nt cup COrn meal and 1 cup
wheat flour in place of an wheat flour. Proceed otherwise as di-
reoted there. T hese waffles are especially crisp and delicate.
32 Farmers' Bulletin 1136.
RICE WAFFLES.
(Serves tour. )
1 cup siftecl flour. 1 cup couked ri ce.
3 teac:;poollli baking powd r. 2 egg.
, tea 'pooll ·alt. 1 tabl e ' puon short nin"" (melted) .
2 tea poGn '-uga r, jf de ·i rl'd. About t cup milk.
Cook the rice until " ery oft and while hot mash it to a pul p.
'When cool add to it the melted shortening, the beaten egg yolks,
and 1 cup of milk. Add to this the Hour which has been 'ifted \yith
the ~aking powder. salt, and sugar. Beat thorough.ly and la tly
'fold in the stifIly beaten egg whites. If neces ary, add more milk
to make a batter which will pour easily.
It is not nece sary in making wafHe ' to eparate the white and
yolks of the eggs.
STRAWBERRY SHORTCAKE.
( . rv('s tlv('.)
2 cups siftecJ floUl· . 4 Labl(' poon shor tening (preferab ly
3 tea. poons baking powder. butt r or buttel' ubstitu te) .
i teas pooll salt. About 5 cup milk Ot· 1 or ~ table -poons
1 tablespoon ugar. les of water.
,,'ift together the flour, baking powder, salt, and ugar. Cut in
the shortening and mix lightly with milk or water lmtil like biscuit
dOllgh. Divide into two equal portions and roll each into a sheet
abOll t ! inch thicl{, Bake in shallow pan, one sheet upon the
other after sp reading the lower lightly with butter. 01', cu the
clough , after rolling into rounds as for bis uit, placing two rounds
upon each other separu.ted by a thin layer of butter.
\fter baking in a rather hot oven about 15 minutes, separate the
two layers. 'p read each with butter and well-sweetened b l'l'ies.
' erve with whipped cream.
Other fruit ·, such as fr sh red l'llspbel'rie , dewberries sliced
peach s, orange', stewed dried fruit, or stewed rhubarb, are excel-
lent for shortcake.
VARIATIONS OF BISCUIT. DOUGH.
(T w O crusts.)
'ift together the flour, alt, and baking powder (if u eel). Reserve
1 tablespoon of shortening until later, and cut 01' chop the remainder
of the cold shortening into the flour until the mix ure is like meal.
Mix with water as cold as possible until a rather stiff dough is
formed . Divide the dough into two parts, rolling the first and fit-
tinO' it into the greased or flour-dusted pie tin. Do not stretch the
dough when placing it in the pan as it shrinks in baking.
Roll the douO'h for the upper crust into a long be t and pr ad
lightly with the tablespoonful of shortening which was re erved.
Du t with flour fold the dough into thir IS, and roll into shape.
Fold onr in the middle and slash several tim at the fold. Open
a
out the sheet, fold o,' e1' crosswise, and slash ain :a t the fold. Then
place on the pie. Trim closely to the plate and press top and lower
crusts toO'ether. Bake in a hot oven.
Pa tl'.' is more flaky if chilled before rolling.
If the filling is very moist, it is better to bake the lowel' Cl'tlst
in a hot mTen about 5 minutes, 01' until just beginning to color, before
adding the fillinO'.
The follo\ving recipe and directions for economical plain paste
have been contributed by Dr. Minna C. Denton, Assistant Chief of
the Office of Home Economics, Department of Agriculture.
34 Farmers' Bulletin 1136.
ECONOMICAL PLAIN PASTE.
1 ~ ('lIIIS
!
ift d flou r.
teaspoon suIt.
I ·H to 6 tablespoon" fut.
3 tal.JIl' 'POOII,; wu tE:'l".
Line a p ie tin with pastry and fill with thinly liced tart aI pI .
tl'ew generously with sugar, i to t cup, elu t Iio-htl)' with cinnamon
and nutmeg if desired, and dot ,vith bits of butter. If the apples
are very dry they may be plunged into boiling water before placing
in the pie, or 2 table poons of water may b poured 0\ er .the apples.
Covel' with top crust and place in a hot ov n for 5 to 10 minutc .
When the crust begins to color sllo-htly, reduce th temperature and
'ontinue t he baking at a moderate temperature until the apples are
very tender about 35 minutes in all.
CHOCOLATE CREAM PIE.
( "rves /l ve 01' Ix .)
Prepare filling from fo llowing :
2 cup mill,. I 2 ounce' ;;:ruted '11 cQlore ( or 4 Inbl -
i teaspoon -alt. spoon .poWdt'n~ c1 cocoa).
~ cup ·ugar. I 2 (!;g yolks.
4 table Doom; corn starcll. 1 lea poon vDnilla.
i2 egg wbites for m l'in g l1C'.
Cook until thick enough to pile. Prepare a single crust for this
pie by rolling the dough tor it on the outside of an inverted pie tin
which has been lightl) dustetl with flour beforehand. ,\Vh en baked for
5 minutes thi sh 11 may be slipped off and placed insi Ie the pie tin,
ready for the filling. This is a good way to pl'epure a perfectly
smooth and well-.fitting lower crust for pies which are to hold liquid
or s miliquid fillings. A M the filling. Pla.ce in hot oven lmtil
filling just bubbles. Remove from the oven and spread over the pie
th sti ffl y beaten egg whites mixed with 2 to 3 tablespoons suaal'.
Heturn to the oven until the meringue is delicately browned on top.
SWEET-POTATO PIE .
•
(Serves five 01' ix.)
2 cups cooked lYeet potato. 1 to 2 cnps milk.
1
J teaspoon salt. pice to taste, 01'
, cup browll ugUl.', or I ! teaspoon cinlla.mon.
i cup sirup or molas ~ .
2 eggs. I t t a poon all plce.
! teaspoon cloves.
1 tablespoon butter (melted). I
36 Farm ers' Bullelin 1136.
Lash the potatoes or put thrOU(fh a ricer while hot. ~\..dJ. the salt,
sweetening, the spice. melted hortening, the well-Ijeaten ecrQ"S, and
milk enough to make a mooth LaUer not too thin. Bake a ingle
erLl t lightly, add. the filling , antI put hade into the on~n until ern t i
thoroughly haked.
SQUASH PIE.
Bake pastry in or on the outside of muffin pan and fill these shells
with jam preserve, or well-sweetened stewed :fruit. With or with-
out the addition of whipped cream these form a dE'licloUS dessert.
Baking in the Home. 37
Th e shell may be filled with creamNl ehieken (Teamed pea',
etc. adding an attractiye dish for another meal.
CO OKIES.
PLAIN ROLLED COOKIES.
(About 00 cnkvs.)
1 cup su"'al'. 3 ('up l"ifled nou l'.
~ ('up shoneni ng. ~ tN\' poons baking powel!" 1'.
1 gg. ~ teaspoon. a I t.
1 teaspoon ftnynring extra t. About _ cu p milk.
Cream together the surrar nnd shor ening ' add to this the well-
beaten egg, the fla,'orin O' extract, and the flour iIte 1 together \yjth
the salt and baking 10\y<1 r . _\.d 1 ui11cient milk (or water) to form
a douO'h ju t stiff
enough to roll on the
boarcl without stick-
ing. noll thin, from
i to t inch in thick
ness, nnd cut into de-
sired ha pe. Bake in
a rather hot oven
tmtil cl lie ate 1 y
bro\yned, about 10 to
12 minutes.
PLAIN DR O P COOKIES
Add enouO'h liquid ~·I G . 7.- Ind;vJdual pastry shells as a de sert. 'J'hese hells
in preceding recipe make lert-ovl'1' s weet s or c,-carn ed rnrnts and vegetnb les
go forther.
to make a dough
which will barely drop from th e spoon but which will spread slightly
and form a smooth cookie. The dough should not be so soft, how-
eyer that the cookies lose their shape and sp read over the entire pan.
Drop by spoonfuls onto a greased baking . heet and bake in a
moclcrat ly hot oyen about 15 minutes.
SPICE COOKIES.
In the recipe for plain roll cl 01' plain drop cookie omit the
flavoring xtract and sift with the flour 2 teaspoons cinnamon 1 tea-
spoon all pi e and -1 tea poon cloves or 1 tablespoon gingel' and 2
tea poons cinnamon.
CH OCOL ATE COO K I ES.
-.:- -"
38 Farmers' Bulletin 1136.
RAISIN O R NUT DROP COOKIES.
In recipe for plain drop cookie" ulld acup "eeued rai in or ~ cup
chopped nuts dl'edgecl with flout'.
RICH COOKIES.
::\lix a directed for plain cookie. This dough will be about the
consistency for drop cookie. . If a rolled cookie i Ie ired omit the
water and use 3 cups of flour or eno ugh to make a uough stiff enough
to roll thi n. Cut and bake a' usual. Dried fruits nuts, etc. may
be added if desireu.
MOLASSES COOKIES.
Cream together the suga r, 'hortening, and molasses u.ncl add the
well-beaten egg. . ift together the fiollr,salt, baking powder, baking
'oda, and ·picc. Blend the ury ingredients with the molasses mix-
ture. For rolieu cookies ha ve dough ju t stiff enough to roll n
board witho ut sticking. For drop cookies have the uough oft
enough to uarely drop from the poon u directed fo L' drop coo kies.
I n general the e cookies will Le more crisp if the malas'as and
shorteni ng are heated together until the mixt ure ju t boils.
CORN-MEAL COOKIES .
( abou t 60 en kes. )
Cream too-ether the suO'ar, shortening, and sirup. Add the well-
beaten egg, the vanilla, and the flour which has been sifted together
with the co rn meal, baking powder, salt, and soda. Add just enol1O'h
milk to make a clough stiff enough to roll without sticking. Roll
very thin, cut into desired shape, and bake in a moderately hot oven
10 to 12 minutes or until delicately browned.
Baking in the Home. 39
PEANUT COOKIES.
r .\bout 50 cakes. )
2 cups si ftefl flour. ! cup hortening.
1 cup roasted peanut fl wa l:', uitu l(:lted ~ cup il·up.
Hnd crushed. ~ cup sugcu·.
teaspoon alt. 1 egg.
2 teaspoon baking powllel'. l\lilk s ufficien t 10 mix.
t tea spoon oda.
Mix. roll, and bake a' directed for corn-meal coohes. If de ired
add milk enough to make a softer dough and drop by tea poonfnls
onto the greased bakinO' heet. Bake these drop cookie mol' slowly
and a little longer than the rolled cooki s.
COCONUT COOKIES.
(About 20 C1lkes.)
1 egg. 1! cups t'ol! d oat.
~ cup brown ngm' \ whit may be :! tea POOl) baking powder.
used). t tea poon sa It.
1 Laul poon bUll er or bUller uh ' tl-
tnte.
Cream together the ugar an I shortening, add the beaten egg yolk,
the salt, rolled oats, and baking powder. Lastly, fold in the stiffly
jle:1ten egg white. Drop by tea.spoonfuls on a greased baking sheet,
about 1 inch apart: and smooth the top ,vith a knife dipped in cold
water. Bake in a l'ather h(\t oven until delicately browned. H de-
sired the eO'O' may be beaten without separating yolk and white.
CHRISTMAS CAKES.
(60 cakes. )
1 of sugar.
CU)1 2 tea 100l.lS baking lJU\I'der.
~ cup butter or butler ·ub -tilUtc. t tea poon salt.
2 eggs. 2 teaspoons cinnamon.
1 tabl('spoon water. ! cnp seeded rai ins.
2i cups sifted flour. fr cnp chopped nuts.
....
It is a very simple
mRtter to prepare
fallcy cookie'. The
(b) top may be decorated.
FlO 8.-(a) Simple cooki ~s decol"Rted with r uls in s and by pre sing onto it
su~nr. (b) Simpl e cook ie' c1ccoratpd with p ~a nut s.
b e fo l' e b a kin g a.
plump rai ill or pieces ot other dried fruit amI d.usting lightly with
sugar. Ground nuts may be trewn over the top, or hal \'es of liuts,
such as p cans English walnuts, peanuts, etc., be pressed onto the
surface either singly 01' in form of a design.
Again, the cookies may be coated with a plain icing when they
come from the oven and halves of nuts or fancy forms in the shape
of stars, diamond::" etc., cut from fruit pa te may be u cd to further
decorate the cookie . The plain icing may be mixed. with sh redded
coconut ground nut , or a mixture of nut::; and dried fruits and pread
on top 01' between two plain cookie . Marshmallo,,, fr osting, oft
chocolate fro ting, maple fro ting, etc. may all be u eel as a. filling
between cookies. In fact, the hou ewife may imitate a number of the
fancy cakes of the confectioner if . he wi hes to spend a little extra
time and. care on her baking. f
I