1 egg.
3^ cake
}4 yeast cake, dissolved in
1 tb.
c. lukewarm milk.
VAth.
A c. raisins.
Vsc.
About 2^ c. flour.✪ Coffee Bread
1. Scald the milk; add butter, sugar and salt; cool to
lukewarm; add dissolved yeast and flour to make a thick
batter.
2. Let rise over night.
3. In morning add beaten egg and fruit. More flour
may be needed: mixture should be a stiff batter.
4. Spread in buttered baking pan; cover, set to rise.
5. When light, brush over with beaten egg.
6. Spread with
13^ tb. butter.
3 tb. sugar.
A T. cinnamon.
1 tb. flour.
(a) Melt butter, add sugar and cinnamon.
(b) Mix thoroughly, add flour.
7. Bake in a moderate oven 45 to 60 mins.
Temperature— 375°r.
HOME-MADE YEAST.
1 pt. potatoes, cut in pieces.
1 qt. boiling water.
2 tb. salt.
}4 c. sugar.
}4 c. flour.
1 pt. potato water.
3 pts. water.
1 yeast cake.
1. Cook potatoes; drain; reserve potato water.
210
CANADIAN COOK BOOK
2. Mix flour, sugar and salt; add mashed potatoes.
3. Add potato water, clear water and when cool add
yeast cake, dissolved in lukewarm water.
4. Let stand in warm place till very foamy.
5. If bread is set in morning, use 2 c. yeast and 1 c. water.
6. Make sponge; let stand until hght — about 1 hour.
USES FOR STALE BREAD
TOAST.
1. Cut stale bread into slices.
2. If making in gas oven, heat oven; place bread on rack
under gas flame.
3. Toast on one side; turn, brown other side.
4. If making over hot coals, place in toaster; dry by
holding some distance from coals then brown nearer the
heat.
MILK TOAST.
1. Pour hot milk over dry toast.
CREAM TOAST.
l^T.
iV2 T.
6 slices toast.
3 tb. flour.
^ T. salt,
f.g, white pepper.
3 tb. butter,
c. milk.
1. Make white sauce of flour, seasoning j, ^-ntter and
milk.
2. T^'^ slices of toast in the sauce.
3. ie on serving dish; strain sauce over.
4. ^orarnish with parsley.
VERMICELLI TOAST.
1. To Cream Toast add 3 hard-cooked eggs.
2. Chop whites and add to the sauce.
3. Press yolks through a sieve or ricer and sprinkle over
top. Garnish with parsley.
For Cheese Sauce on toast, see p. 126
FLOUR MIXTURES
211
FRENCH TOAST.
1
1 T.
f.g.
2tb.
6 or 8 slices stale bread.
1 egg.
M T. salt.
^ c. milk.
Butter.
1. Beat egg slightly, add salt and milk.
2. Heat frying pan, put in piece of butter.
3. Dip bread quickly into raw custard.
4. Put into frying-pan; brown on one side.
5. Place small piece of butter on top; turn the bread and
brown on the other side.
6. Serve at once with cinnamon and sugar (1 T. to 1 c.)
or a syrup✪ French Toast.
BREAD CASES.
1. Cut stale bread into slices 2" thick.
2. Remove crusts; cut into rounds or squares.
3. Remove part of bread from centre, leaving case about
Yz" thick.
4. Brown in broiling oven, as in making toast, or brush
over lightly with butter and brown in oven.
5. Fill with creamed fish, meat or vegetables.
BUTTERED CRUMBS.
1 tb. butter. -)< '
1 c. crumbs. . ,
T. salt,
f.g. pepper.
1. Grate the crumb part of stale bread.
2. Melt butter (do not let it brown); add crumbs and
seasonings; stir with a fork.
3. Use for scalloped dishes.
For CroMons, Soup Sticks, etc., see p. 114
C.R.— 15
212
CANADIAN COOK BOOK
C. CAKES AND CAKE ICINGS
STANDARD CAKE.
1 tb.
c. butter.
2tb.
1 c. sugar.
2 eggs.
2tb.
1 c. milk.
6 tb.
2^ c. flour.
^T.
4 T. baking powder.
f.g.
y2 T. salt✪ Standard Cake.
Page 63 · 4 recipe records on this page
Presented as published in 1924. 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
1 egg.
3^ cake
}4 yeast cake, dissolved in
1 tb.
c. lukewarm milk.
VAth.
A c. raisins.
Vsc.
About 2^ c. flour.
1. Scald the milk; add butter, sugar and salt; cool to lukewarm; add dissolved yeast and flour to make a thick batter.
2. Let rise over night.
3. In morning add beaten egg and fruit. More flour may be needed: mixture should be a stiff batter.
4. Spread in buttered baking pan; cover, set to rise.
5. When light, brush over with beaten egg.
6. Spread with
13^ tb. butter. 3 tb. sugar. A T. cinnamon. 1 tb. flour.
(a) Melt butter, add sugar and cinnamon.
(b) Mix thoroughly, add flour.
7. Bake in a moderate oven 45 to 60 mins. Temperature— 375°F.
HOME-MADE YEAST.
1 pt. potatoes, cut in pieces.
1 qt. boiling water.
2 tb. salt. }4 c. sugar. }4 c. flour.
1 pt. potato water.
3 pts. water. 1 yeast cake.
1. Cook potatoes; drain; reserve potato water.
2. Mix flour, sugar and salt; add mashed potatoes.
3. Add potato water, clear water and when cool add yeast cake, dissolved in lukewarm water.
4. Let stand in warm place till very foamy.
5. If bread is set in morning, use 2 c. yeast and 1 c. water.
6. Make sponge; let stand until hght — about 1 hour.
USES FOR STALE BREAD TOAST.
1. Cut stale bread into slices.
2. If making in gas oven, heat oven; place bread on rack under gas flame.
3. Toast on one side; turn, brown other side.
4. If making over hot coals, place in toaster; dry by holding some distance from coals then brown nearer the heat.
MILK TOAST. 1. Pour hot milk over dry toast.
CREAM TOAST.
l^T. iV2 T.
6 slices toast. 3 tb. flour. ^ T. salt, f.g, white pepper. 3 tb. butter, c. milk.
1. Make white sauce of flour, seasoning j, ^-ntter and milk.
2. T^'^ slices of toast in the sauce.
3. Pie on serving dish; strain sauce over.
4. ^orarnish with parsley.
VERMICELLI TOAST.
1. To Cream Toast add 3 hard-cooked eggs.
2. Chop whites and add to the sauce.
3. Press yolks through a sieve or ricer and sprinkle over top. Garnish with parsley.
For Cheese Sauce on toast, see p. 126
FRENCH TOAST.
1 T.
f.g. 2tb.
6 or 8 slices stale bread.
1 egg.
M T. salt.
^ c. milk.
Butter.
1. Beat egg slightly, add salt and milk.
2. Heat frying pan, put in piece of butter.
3. Dip bread quickly into raw custard.
4. Put into frying-pan; brown on one side.
5. Place small piece of butter on top; turn the bread and brown on the other side.
6. Serve at once with cinnamon and sugar (1 T. to 1 c.) or a syrup.
BREAD CASES.
1. Cut stale bread into slices 2" thick.
2. Remove crusts; cut into rounds or squares.
3. Remove part of bread from centre, leaving case about Yz" thick.
4. Brown in broiling oven, as in making toast, or brush over lightly with butter and brown in oven.
5. Fill with creamed fish, meat or vegetables.
BUTTERED CRUMBS.
1 tb. butter. -)< '
1 c. crumbs. . ,
T. salt, f.g. pepper.
1. Grate the crumb part of stale bread.
2. Melt butter (do not let it brown); add crumbs and seasonings; stir with a fork.
3. Use for scalloped dishes.
For CroMons, Soup Sticks, etc., see p. 114
C. CAKES AND CAKE ICINGS
STANDARD CAKE.
1 tb.
c. butter.
2tb.
1 c. sugar.
2 eggs.
2tb.
1 c. milk.
6 tb.
2^ c. flour.
^T.
4 T. baking powder.
f.g.
y2 T. salt.
Records on this page
RollsCoffee BreadFrench ToastStandard Cake