Part 8

Doughs, like batters, are of varying degrees of thickness, ranging from those just stiff enough to be handled to those which may be rolled thin as paper. Generally speaking, one full measure of flour to one scant measure of liquid makes a pour batter. Two full measures of flour make a drop batter; and three full measures make a dough; although, for various reasons, these proportions are subject to many modifications.

If the ingredients in batters were simply mixed and cooked slowly, the resulting substances would be hard and compact, unfit for human digestion. Hence, to obviate this, and to make them light and porous, we must resort to other processes. This is accomplished by means of the expansion of incorporated air, by the generation of gas within the mixture, or by a combination of both methods, supplemented by quick cooking before the gas has a chance to escape.

Air at seventy degrees expands to about three times its volume when exposed to the temperature of a hot oven. Consequently, as a mixture heats in cooking, incorporated air expands, giving the desired lightness. Air is incorporated or enclosed in batters by beating the mixture thoroughly, as in making whole-wheat gems; by adding eggs to the beaten mixture, as in popovers; and by the gas obtained by the union of an acid with an alkaline carbonate, as in the use of baking powders. In batters made light by the admixture of air, one must exercise care in beating to actually incorporate and retain the air. When eggs are added to the mixture, the glutinous consistency of the albumin they contain assists in retaining the entangled air.

GEMS OR PUFFS (PLAIN)

Milk, 1 cup. Salt. Cooking oil, 1 tablespoonful, if desired. Egg, 1. Sifted flour, about 2 cups.

Break the egg into the milk, add salt, and beat thoroughly. Beat into this enough sifted flour to make a batter that will pile slightly when poured in a thick stream. Bake in hot greased gem irons in a brisk oven. A tablespoonful of cooking oil may be added to the milk if a richer batter is desired.

CORN GEMS

Make same as plain gems, but use one-fourth corn meal and a little sugar.

WHOLE-WHEAT AND GRAHAM GEMS

Use one-fourth to one-third whole wheat or graham flour.

GRANOSE PUFFS

Eggs, 4. Ground cinnamon, 1 teaspoonful. Salt. Sugar, ¼ cup. Granose flakes, 4 cups.

Beat the yolks of the eggs with the sugar until light, then add the cinnamon and salt. Beat again, then add two cups granose flakes. Mix thoroughly and add half of the stiffly-beaten whitest of the eggs, then two more cups granose flakes, and lastly the rest of the whites. Drop in round gem irons, filling them heaping full, and bake a light brown. They may be iced and a little shredded cocoanut sprinkled on top.

VEGETARIAN HOT CAKES

Bread crumbs, 4 cups. Flour, 1 cup. Salt, 1 teaspoonful. Sugar as desired.

Mix all together thoroughly, and add sufficient

Milk heated at 140° or 150°,

To make a thick pour batter. To this add the

Yolks of 5 eggs.

Beat up thoroughly and add the

Stiffly-beaten whites.

Bake on soapstone griddle. Be careful not to have the milk scalding hot, as it renders cakes soft and sticky.

GREEN CORN GRIDDLE CAKES

Corn, 1 quart, cut from the ear. Butter, 2 tablespoonfuls. White corn meal, 3 tablespoonfuls. Salt, ¼ teaspoonful. Milk, 1 cup. Eggs, 4. Flour, ½ cup.

Mix thoroughly and bake on soapstone griddle.

BAKED CORN PIE

Sweet corn, 1 can. Milk, 2 cups. Salt, 1 teaspoonful. Butter, 2 tablespoonfuls. Eggs, 2.

Warm the butter and stir through the corn; beat the eggs with the milk, add the salt, and mix with the butter and the corn. Turn into a pan and bake until set. Should be light brown.

POPOVERS

Flour, 2 cups. Milk, 1¾ cups. Butter. Salt, ½ level teaspoonful. Eggs, 3.

Mix the salt and flour, pour on slowly half the milk to make a smooth batter; add the eggs, one at a time, beating well, and gradually the remaining milk. Beat vigorously for a few minutes, then turn at once into hot well-buttered gem-pans, filling them about half full. Bake in rather hot oven from twenty to thirty minutes.

CORN BREAD WITHOUT BAKING POWDER NO. 1

Corn meal, 2 cups. Eggs, 4. Salt. Boiling milk, 3 cups. Butter, size of egg.

Put the meal into the mixing bowl, make hollow in the center, put in butter and salt, and pour the hot milk over all, and stir well. Let cool, and if too stiff, add a little more cold milk. Break the eggs and separate them; add the yolks to the meal and beat five minutes. Beat the whites and add them to the batter. Oil a baking-pan, make it hot, and turn in the batter. Bake in a quick oven thirty minutes.

HOE CAKE

Corn meal, 4 cups. Water, or milk. Melted butter, 1 tablespoonful. Salt and sugar as desired.

Sift corn meal with a little salt, and sugar if desired; scald with sufficient water or milk to make a stiff batter, but soft enough to spread easily with a knife. A tablespoonful of melted butter may be added if desired. Spread on a baking-sheet or pan about one-half inch thick or less and bake slowly till crisp clear through.

If the cake bakes fast on the bottom, it may be turned over so that both sides may be evenly baked.

CORN BREAD WITHOUT BAKING POWDER NO. 2

Corn meal, 2 cups. Flour, 1 cup. Salt, 1 teaspoonful. Sugar, ¼ cup.

Mix and add

Boiling water.

sufficient to make stiff dough; let cool, then stir in

Butter, 1 tablespoonful. Beaten yolks, 6.

and lastly the

Stiffly-beaten whites, 6.

CORN BREAD NO. 3

Sponge, 3 cups. Butter, 1 rounded tablespoonful. Mixture, 2 parts corn meal to 1 part flour. Eggs, 2. Sugar, 3 heaped tablespoonfuls.

Take three cups of the sponge as set for making wheat bread, measured when light, ready to mix up stiff. Add sugar, eggs, and butter. To this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Put about half an inch deep in greased pans, and let rise till nearly an inch deep and bake in a moderate oven. It may be in deeper loaves, but they are not likely to be so satisfactory.

GEORGIA PONES

Southern corn meal, 2 cups. Sugar, 1 tablespoonful. Salt, ½ teaspoonful. Boiling milk or cream.

Sift meal with sugar and salt. Pour over this enough boiling milk or cream to make a stiff drop batter. Stir constantly, that the meal may not lump. When perfectly smooth, drop in large spoonfuls on a cold buttered baking-sheet and bake in a brisk oven. The pones should be browned on top.

BOSTON BROWN BREAD

Yellow corn meal, 1 cup. White flour, ¾ cup. Salt, 1 teaspoonful. Eggs, 4. Graham flour, 1 cup. New Orleans molasses (good), ¾ cup. Milk, about 3 cups.

Mix meal, flour, molasses, and milk; separate eggs and mix yolks with other ingredients. Beat whites very stiff and fold into mixture, which should not be thick. Put this in the tin dish immediately and steam for three or four hours.

_PUDDINGS_

LEMON-APPLE

Tart apples, 6. Sugar, 1 cup. Lemon, 1.

Pare the apples and remove the core, being careful not to break the apple. Put into a granite or enameled baking-pan of suitable size. Fill the hole made by removing the cores, with the sugar; moisten the sugar with the lemon juice and sprinkle a little of the grated rind on each apple. Pour sufficient water into the pan to half cover the apples. Cover and bake until clear.

FARINA MOLD

Milk, 1 quart. Sugar, ⅓ cup. Farina, ½ cup. Salt.

Put the milk into double boiler; when scalding hot, set the inner boiler on range until the milk boils; then stir in the farina, sugar, and salt. Let boil till the farina is set, then set back in outer boiler and cook one hour. Turn into molds previously oiled or dipped into cold water. May be served with cream sweetened and flavored, or with fruit juice.

BROWN BETTY

Chopped apples, 2 cups. Bread crumbs, 1 cup. Butter, ½ cup. Chopped raisins, 1 cup. Raisin or prune juice, 1 cup.

Fill a pudding dish with alternate layers of the fruit, crumbs, and butter,--fruit first, finishing bread crumbs on top. Pour over the fruit juice. Set the dish in a pan of hot water; cover and bake in a moderate oven for nearly an hour; then remove the cover and brown lightly. Serve with sweetened cream or lemon sauce.

STRAWBERRY SHORT CAKE

Cream, 1 cup. Flour to make a medium soft dough. Salt. Yeast, 1 tablespoonful.

Warm the cream to about seventy degrees, add the salt, yeast, and about two cups of the flour. Mix thoroughly, cover, and set in a warm place to rise. When well risen and lively, add the rest of the flour, and leave until perfectly smooth. Roll out about half an inch thick. Put in greased pans, brush the top with melted butter, let rise until about double its original size, and bake. Split, and fill with whole or crushed berries, sprinkled with sugar.

STRAWBERRY GRANOSE

Put a layer of granose in a deep pan of sufficient size; cover with a layer of crushed berries and sugar; repeat till the pan is full. Press lightly. Serve with cream.

FLOATING ISLAND

Milk, 1 quart. Sugar, ½ cup. Eggs, 5. Jelly, 2 tablespoonfuls. Flavor to suit.

Make a custard with the milk, the yolks of the eggs, the whites of two, and the sugar. Whip the remaining three whites to a stiff froth with a little sugar and flavoring, same as custard. Pour the custard into individual glass dishes, drop spoonfuls of the whites on the custard so as to form islands, or it may be put on with a pastry tube or paper funnel. Drop a little bright jelly in the center of each island.

CORN STARCH BLANC MANGE

Milk, 1 quart. Corn starch, 4 heaped tablespoonfuls. Eggs, whites, 3. Sugar, ½ cup. Lemon flavoring.

Put half the milk in a double boiler and set over the fire. When scalding hot, add the remaining milk in which has been dissolved the sugar and corn starch. Stir till it is thick and there are no lumps. Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds and set in a cool place to get firm.

A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one-half pink, then filling the mold one-third of one, and filling up with the other. When turned from the mold they will look like small, white pyramids capped with pink, or pink with white. A custard to be served with this blanc mange is made of two cups of milk, the yolks of three eggs, and half a cup of sugar. Flavor same as blanc mange.

GRANOSE MOLD

Boiling milk, 2 cups. Granose flakes, 3 cups. Sugar, 2 tablespoonfuls. Beaten eggs, 6.

Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two minutes, and pour into molds. Serve with vanilla sauce.

PINEAPPLE TAPIOCA

Pearl tapioca, 1 cup. Pineapple, ripe, 1. Water, 1 quart. Sugar, 1 cup.

Wash the tapioca, and put to cook with the water and sugar in a double boiler; cook until cleared. Pare the pineapple, remove the core, and slice very thin. Put a layer of the pineapple in a deep pan; pour over some of the tapioca, then another layer of pineapple, and so on till all the pineapple and tapioca are used. Serve cold.

BANANA TAPIOCA

Same as pineapple tapioca, but use bananas instead of pineapples. Milk may be substituted for water, and two eggs used if desired.

The tapioca may be flavored and colored if desired.

DATES STUFFED WITH MALTED NUTS

Wash, dry, and pit the desired quantity of dates, being careful not to break more than are necessary. Fill the cavity made by removing the pit with malted nuts, and press together. Make an icing of the white of an egg, eight or nine tablespoonfuls of powdered sugar, a few drops of lemon juice, and one teaspoonful of corn starch. Dip the dates in this, using a sharp toothpick with which to handle them, and place on an oiled paper or plate to dry. Or the icing may be made with less sugar, and after they are dipped, roll them in powdered or Victor sugar.

SAGO FRUIT

Sago, 1 cup. Sugar, ½ cup. Oranges, 2.

Wash the sago through three waters, and simmer in a quart of water with the sugar until transparent and thoroughly done. Peel and slice the oranges, remove the pips, and add to the sago. Cook a few minutes longer, then turn into six or eight individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam.

RICE PATTIES

Rice, cooked, 2 cups. Butter, 1½ tablespoonfuls. Egg whites, well-beaten, 2. Sugar, 1 tablespoonful. Nutmeg.

Mix, and stir over the fire till well blended; when cold, form into patties, roll in beaten white of egg, and then in bread crumbs moistened with melted butter. Bake. Serve hot with sweetened cream, flavored with nutmeg.

LEMON OMELET

Corn starch, 1 dessertspoonful. Cream, ½ cup. Eggs, 4. Butter. Powdered sugar. Flour, 1 teaspoonful. Salt. Boiling milk, 1 cup. Lemon honey.

Mix the corn starch, flour, cream and salt. Beat till smooth; add the beaten yolks of the eggs and the boiling milk. Stir in the whites of the eggs, beaten to a stiff froth. Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes. Spread lemon honey on half, fold over, and sprinkle powdered sugar on top. Serve hot.

LEMON HONEY

White sugar, 1 cup. Egg yolks, 3. Butter, 1 tablespoonful. Lemon, grated rind and juice of 1. Egg white, 1.

Put the juice, sugar, and butter in a double boiler over the fire; while it is melting, beat the eggs and add to them the grated rind of the lemon. Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey.

STRAWBERRY SOUFFLE

Fruit. Fresh strawberries, 3 quarts. Powdered sugar, 1½ cups.

Custard. Egg yolks, 4. Cream or milk, ¾ pint. Sugar.

Meringue. Egg whites, 4.

Put two and a half quarts of the strawberries and the powdered sugar into a saucepan. Put in oven and let it simmer till sugar is melted. Beat the yolks of the eggs in the cream or milk, and sweeten to taste. Set in double boiler over the fire, and stir till thick. Arrange the berries without the juice in glass dishes, so that they will form a sort of wall. Fill the center with custard and meringue the top with the whites. Use the remaining two cups of berries to decorate the meringue with half or whole berries. Serve hot or cold.

PLAIN CUSTARD

Sugar, ¾ cup. Eggs, 6. Milk, 1 quart. Salt.

Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding-pan; set in a pan of hot water. Bake until the center of custard is set.

CARAMEL CUSTARD

Milk, 3 cups. Butter, 1 tablespoonful. Water, ½ cup. Sugar, 1 cup. Eggs, 6. Vanilla, ½ teaspoonful.

Put the butter into a saucepan and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle.

TAPIOCA CUSTARD (RICH)

Tapioca, ½ cup. Sugar, ¾ cup. Salt, ¼ teaspoonful. Milk, 1 quart. Eggs, 4. Flavor to suit.

Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light; beat in the sugar, and add to the tapioca. Let cook a minute and remove from the range. Stir in the flavoring, and turn into a pan of suitable size. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.

RICE PUDDING

Rice, 4 tablespoonfuls. Sugar, 2 tablespoonfuls. Seedless raisins, ½ cup. Milk, 4 cups. Grated nutmeg, ¼ teaspoonful. Salt, ½ teaspoonful.

Put all together and bake about two hours. Stir with a fork three or four times during first hour to prevent sticking. Should it get too dry, add a little more milk.

CREAM RICE PUDDING

Washed rice, ½ cup. Cream, or milk, 3 cups. Eggs, 4.

Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites.

SANITAS CHOCOLATE PUDDING

Bread crumbs, 2 cups. Eggs, 3. Sanitas chocolate, ¼ pound. Hot milk, 2 cups. Sugar, ⅓ cup.

Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the eggs and mix all the ingredients thoroughly. Put into a buttered can, and steam two hours.

See note under "Beverages, Sanitas Chocolate."

APPLE NUT PUDDING

Apple pulp, 2 cups. Nuttolene, ½ pound. Eggs, 4. Sugar, ¾ cup. Bread crumbs, 1¾ pounds. Cinnamon or nutmeg, 1 teaspoonful.

Grate sufficient tart apples to make two cups; then add the sugar, cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through a vegetable grinder, and the beaten yolks of the eggs. Beat well and add the stiffly-beaten whites, put into an oiled pudding-pan set in a pan of boiling water, and bake. Serve with sweetened cream or flavored sauce.

PRUNE TAPIOCA PUDDING

Tapioca, ½ cup. Cold water, 2½ cups. Lemon juice, 1 tablespoonful. Prunes, 1 cup. Salt, ½ teaspoonful. Sugar, ½ cup.

Put the prunes into enough water to cover them, and let simmer gently till they absorb all the water. Turn onto a plate to cool and remove stones. When tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of prunes, and so on, having the top layer tapioca. Bake in moderate oven one hour; then allow to partially cool, and serve with cream.

PRUNE PUDDING

Prune pulp, 1 cup. Prune meats, chopped fine, ¼ cup. Egg whites, well beaten, 4. Sugar, ½ cup.

Stir the beaten whites of the eggs with the prune pulp, and add the chopped prune meats and sugar. Bake till lightly browned, and serve with cream.

BREAD PUDDING

Milk, 1 quart. Sugar, ½ cup. Stale bread, 1½ cups. Eggs, 3. Flavor to suit.

Soak the bread in the milk; beat the yolks and one of the whites of the eggs with the sugar, and flavor. Mix and put into a pudding dish. Set into a pan of hot water and bake until the custard is set. Meringue with the whites.

If desired, the top of the pudding may first be marked with jelly, marmalade, or fresh fruit of some kind, and the meringue put over all.

PRESSED FRUIT PUDDING

Bread, 8 slices. Stewed huckleberries, 1 quart. Sugar, ½ cup.

Trim the bread, cutting off all crusts, put four slices in the bottom of a pudding-pan, cover with half the berries, which should have the juice strained off, sprinkle over part of the sugar, then the rest of the bread and the remainder of the berries and sugar. Pour over all the juice that has been drained; there should be enough to moisten the bread thoroughly. If served the same day, put another pan on top of the pudding, with a weight in it, to press the pudding. It is not necessary to press the pudding if not used the same day it is made. Serve with sweetened cream or sweet sauce.

SNOW PUDDING

Milk, 1 quart. Salt, ⅓ teaspoonful. Eggs, whites, 5. Sugar, ⅓ cup. Corn starch, ⅓ cup. Vanilla to suit.

Set milk, sugar, and salt in double boiler over the fire; when scalding hot, add the corn starch mixed smooth in a little cold milk. When the starch is cooked, remove from the fire, and beat well. When cold, stir in carefully the stiffly-beaten whites and flavor with vanilla. Serve with vanilla sauce.

APPLE PUDDING (BAKED)

Butter, 2 tablespoonfuls. Eggs, 4. Green tart apples, grated, 6. Sugar, ½ cup. Lemon, 1.

Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples. Stir in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and bake. Serve cold with cream.

PLUM PUDDING

Eggs, 4. Cream, 1 cup. Flour, 1¾ cups. Raisins, seeded, chopped, ½ pound. Dried cherries, ½ pound. Candied orange peel, 2 ounces. Sugar, 1 cup. Bread crumbs 1 cup. Butter, ⅓ pound. Currants, ½ pound. Candied citron, 2 ounces.

Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours.

CABINET PUDDING

Candied citron, ½ cup. Seedless raisins, ½ cup. Currants, ½ cup. Cinnamon. Nutmeg. Stale sponge cake, 1 quart. Milk, 2 cups. Eggs, 2. Butter, melted, 1 tablespoonful. Salt.

Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.

CREAM SAGO PUDDING

Sago, ½ cup. Sugar, 1 cup. Milk or cream, 1 quart. Eggs, 2. Lemon flavoring.

Wash the sago, and with the milk put into a double boiler, and cook until clear. Beat the eggs very light, and add the sugar and flavor. Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time. Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.

STEAMED FRUIT PUDDING

Tart apple pulp, 2 cups. Sugar, 1 cup. Eggs, 6. Grape juice, 2½ cups. Salt, ½ teaspoonful. Toasted bread crumbs, 4 cups. Seedless raisins, 1 cup. Lemon rind, grated, 1. Vanilla, 1 tablespoonful.

Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg.

SPONGE PUDDING

Milk, 2 cups. Flour, ½ cup. Sugar, ⅓ cup. Eggs, 4.

Put milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir it into the well-beaten yolks of the eggs; then add the whites beaten stiff. Pour the mixture into buttered cups or into a pudding dish. Put the cup or dish into a pan of boiling water, place in the oven, and bake twenty minutes. About five minutes before it is done, remove from the pan of water, and finish baking on the grate. Serve in the cups in which it is baked or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately.

FIG PUDDING

Butter, 2 tablespoonfuls. Corn starch, ½ cup. Flour, ½ cup. Fig marmalade, 1¼ cups. Cream, 1½ cups. Sugar, 1 cup. Eggs, 4.

Mix the butter with the corn starch and flour; mix the fig marmalade and the cream; stir in the butter, corn starch, and flour mixture, together with the sugar and the yolks of eggs. Mix well and fold in quickly the well-beaten whites. Pour into a buttered pudding-pan and steam one and one-half hours.

DATE PUDDING

Make same as fig pudding, using date marmalade.

ADELAIDE PUDDING