The art of cookery

cup of granulated sugar, warm enough to melt the sugar, slice into it four bananas, with a wooden spoon mash and beat into a pulp. Use the same as strawberries or raspberries. Pine- Apple Shortcake. — Prepare and bake the shortcake the same as for strawberry shortcake. Cook together one cup of water and two cups of granulated sugar until the sugar is dissolved, then thicken with a tablespoonful of arrow-root mixed with two tablespoonfuls of cold water. Simmer five minutes, remove from the fire, add the syrup from a can of flaked pine-apple, and two tablespoonfuls of lemon juice. While slightly warm add the flaked pine-apple, mix well, and spread upon the buttered shortcake. Cornstarch can be used in place of arrow-root, but it is not so delicate in flavor. Graham Bread. — To each pint of lukewarm wetting composed of equal portions of sweet milk and water, add a tablespoonful of sugar, half a teaspoonful of salt, and a half-ounce cake of compressed yeast, dissolved in two tablespoonfuls of cold water. Then stir in with a wooden spoon a heaping quart of graham flour, or as much more as may be necessary to form a dough sufficiently stiff to be removed in a mass from the mixing bowl. Turn the dough on to the molding board well sprinkled with white flour, and knead, adding white flour until the dough ceases to stick to the fingers, or molding board. Then proceed exactly as for white flour bread, being careful not to make the dough so stiff as for white bread. Molasses can be used instead of sugar, in making Bread- Making. 205 graham bread, but it makes the bread dark-colored and sticky, and renders it liable to become sour or moldy in hot weather, if kept two or three days. Bread is made in the same manner from entire wheat, whole wheat, and peeled wheat flour. The sugar may be omitted from any of them, when desired. Graham bread requires to be baked a considerably longer time than white flour bread, as does also bread made of either whole wheat, entire wheat, or peeled wheat flour. Consequently the loaves should be smaller and should be baked at a somewhat lower temperature. There is so much inferior graham flour in market — made by mixing an undue proportion of bran with low grade white flour — that the only way to make satisfactory or even half-way decent bread of it is to sift out a large portion of the bran, and mix with the residue at least twenty per cent of the highest grade white flour. And where good graham flour cannot be obtained it is always best to do this before using. When it is of good quality it does not need to have any bran sifted out, and no white flour should be added. Graham Diamonds. — Add a teaspoonful each of granulated sugar and salt to a quart of graham flour. Pour boiling water upon it until thoroughly scalded. Work into a soft dough and roll out to about half an inch in thickness, then with a sharp knife cut into diamonds or squares, place in a baking pan, and bake in a hot oven half an hour, or until well baked and crisp. Plain Graham Gems. — Dissolve a teaspoonful of sugar and half a teaspoonful of salt into two cups of cold milk and water mixed in equal proportions, and stir 2o6 The Art of Cookery. briskly into it three cups of graham flour. Pour the mixture into well-greased gem pans, filling each cup of the pan about half full, and bake in a quick oven until brown.