The best way to teach children to fry pancakes is to
teach them to mix the batter from the same recipe as
Yorkshire pudding. A small portion, about the size of
a walnut, of dripping✪ Pancakes is melted in a frying pan. When
this is smoking hot the fat may be drained away and
the pan rubbed well with soft paper. The batter will
often stick to a frying pan which has been washed
recently. Then put a fresh portion of fat into the pan,
heat it up as before, moving the pan about to ensure
even heating. Then pour into it enough batter to
evenly coat the bottom of the pan. When sufficiently
set, slip a broad-bladed knife under the pancake, shake
it to loosen it, and slip the knife right under it, and
turn it over thus. This is better than tossing them,
unless you are sure of your result.
It is well for a nervous teacher to use a little extra
egg, so as to ensure success in her demonstration, and
4—2
52
INSTRUCTION IN COOKERY
to turn her pancake with a knife for fear of accidents.
In tossing a pancake, move the pan rapidly forward as
you toss, and then back again.
A palate knife is a great help to a cookery teacher,
though, of course, it is not an artisan tool. So also is
a filleting knife and a very sharp French chopping
knife. The pupils may, after mixing the batter, pour it
into two bowls, and proceed to peel potatoes, while two
at a time fry in two separate pans. It is not possible
for a teacher to supervise more at one stove. Each
girl should have a broad-bladed knife, J-gill measure,
a plate, and a hot dish for her pancakes, and, if possible,
allow each child to do two, as she will probably require
considerable help with her first attempt.
Deep Frying — The great economy of the complete
bath of fat should be clearly shown by reference to the
amount of fat soaked up in pancake-making and the
small amount used for fish-cakes.
Fish-cakes are a good example of this process, also
potato balls, and these do not require a great amount
of fat if a small pint saucepan is used instead of a large
saucepan.
Dough-nuts — Made by using a little dough made of
yeast as for tea-cakes, or with the same mixture as for
rock-cakes (omitting the currants). This should be
rolled into a round about 3 inches in diameter, a small
piece of jam placed in the middle, and then folded up,
or one piece about ij inches may be fastened on to
another by slightly moistening it. They should be put
into hot fat and fried a golden brown, and then rolled
in castor sugar✪ Dough-nuts while still hot.
No lesson on frying should be given without over
and over again impressing on the children the following
facts :
THE PROCESSES OF COOKERY
53
Mediums Used — Dripping, lard, vegetaline, olive oil,
and butter.
The three first are the best and cheapest, as olive oil
spurts so, and butter burns too quickly for it to be used
for anything but omelettes or small pieces of tomato,
or something similar.
Rule I — The fat must be smoking hot and quite
still.
Rule II — The fat must be heated up between each
piece of food being put in.
Rule III — Do not put too many things in at a time,
as this cools the fat too much.
. Rule IV — Use very fine dry bread crumbs if a coating
of qgg and crumb is used, and see that the things
are cooked well.
Rule V — Drain well on soft paper.
Page 23 · 2 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The best way to teach children to fry pancakes is to teach them to mix the batter from the same recipe as Yorkshire pudding. A small portion, about the size of a walnut, of dripping is melted in a frying pan. When this is smoking hot the fat may be drained away and the pan rubbed well with soft paper. The batter will often stick to a frying pan which has been washed recently. Then put a fresh portion of fat into the pan, heat it up as before, moving the pan about to ensure even heating. Then pour into it enough batter to evenly coat the bottom of the pan. When sufficiently set, slip a broad-bladed knife under the pancake, shake it to loosen it, and slip the knife right under it, and turn it over thus. This is better than tossing them, unless you are sure of your result.
It is well for a nervous teacher to use a little extra egg, so as to ensure success in her demonstration, and 4—2
to turn her pancake with a knife for fear of accidents. In tossing a pancake, move the pan rapidly forward as you toss, and then back again.
A palate knife is a great help to a cookery teacher, though, of course, it is not an artisan tool. So also is a filleting knife and a very sharp French chopping knife. The pupils may, after mixing the batter, pour it into two bowls, and proceed to peel potatoes, while two at a time fry in two separate pans. It is not possible for a teacher to supervise more at one stove. Each girl should have a broad-bladed knife, J-gill measure, a plate, and a hot dish for her pancakes, and, if possible, allow each child to do two, as she will probably require considerable help with her first attempt.
Deep Frying — The great economy of the complete bath of fat should be clearly shown by reference to the amount of fat soaked up in pancake-making and the small amount used for fish-cakes.
Fish-cakes are a good example of this process, also potato balls, and these do not require a great amount of fat if a small pint saucepan is used instead of a large saucepan.
Dough-nuts — Made by using a little dough made of yeast as for tea-cakes, or with the same mixture as for rock-cakes (omitting the currants). This should be rolled into a round about 3 inches in diameter, a small piece of jam placed in the middle, and then folded up, or one piece about ij inches may be fastened on to another by slightly moistening it. They should be put into hot fat and fried a golden brown, and then rolled in castor sugar while still hot.
No lesson on frying should be given without over and over again impressing on the children the following facts :
Mediums Used — Dripping, lard, vegetaline, olive oil, and butter.
The three first are the best and cheapest, as olive oil spurts so, and butter burns too quickly for it to be used for anything but omelettes or small pieces of tomato, or something similar.
Rule I — The fat must be smoking hot and quite still.
Rule II — The fat must be heated up between each piece of food being put in.
Rule III — Do not put too many things in at a time, as this cools the fat too much.
. Rule IV — Use very fine dry bread crumbs if a coating of egg and crumb is used, and see that the things are cooked well.
Rule V — Drain well on soft paper.
Records on this page
PancakesDough-nuts