Condensed milk diluted with three parts of hot water may be used for puddings, custard, and cream cake fillings. 1163.— PIE A LA MODE. This name appears sometimes on bills-of-fare. A slice of fruit pie, (generally apple pie), is served with a spoonful of ice cream on top, or on the side. 1164.— CAKE BAKING in HIGH ALTITUDES. Bakers not used to work in high altitudes always experience some difiSculty in using the general recipes. Yeast works more vigorously in sponge and doughs, makes them come faster. But the most difficulty is with ^he cake mixtures. The ordinary mixtures rise too much in baking, and fall like as if there was too much baking powder in it During the time I worked in Denver^ Colorado, I had trouble with my own recipes. I learned to overcome the difficulty by comparing the recipes used there by other bakers. The amount of sugar in these receipes had been reduced two, three, and in some recipes nearly four ounces. Some recipes contained more flour, and the raising material, baking powder or am- monia, was about half, and in some mixtures one- third less than in the Eastern mixtures. The remedy is to reduce the sugar two or three ounces each pound in all the mixtures, and reduce the -raising material to one-half or one-third of the usual amount. 1165.— THE USE OF LIME WATER IN BAKING. Lime water has been used for years to improve weak flours and correct flours which have got damp in the package and become musty. It is also used in flours which run in the dough, caused by unripe and sprouted wheat. This lime water is made by taking one pound of fresh slaked lime and mix it well with one pail (twelve quarts ) of water; let it settle and draw off the clear liquid without disturbing the sedi- ment on the bottom. Use from one to two quarts of this liquid to each ten quarts of dough. Do not use the lime water in the sponge. Set the sponge with a little more yeast than usual, and when the sponge is ready, use the lime water and more water for doughing. The lime water checks fermentation, that is the reason why it should not be used in the sponge. It is said that some physicians advise the use of lime water in breads as an aid to digestion, 1166.— OATMEAL CAKE. Mix one pound of oatmeal with one pint of buttermilk and let soak over night. In the morn- ing dissolve a small teaspoonful of soda in a little water with a pinch of salt; mix and add more meal, if required, to make a firm paste. Form in flat thin cakes the size and thickness of griddle cakes, and bake on a pan in a medium hot oven. Some shortening in form of butter or lard may be added, and water or sweet milk can be used. The stone ground meal is preferable for these cakes. It makes a better cake than flaked or rolled oatmeal. 142 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. IN 1167. — TO PRESERVE RHUBARB WATER. The young tender sttJVs require no peeling; otherwise peel off the outer sk'n, cut in small pieces, and fill in jars. Fill jars with fresh cold water, close the jars, steam or boil for fifteen minutes. 1168.— TO PRESERVE OTHER FRUIT IN WATER. The fruits are bottled, covered with fresh boiled water; then the jars or cans are closed airtight and steamed, or kept in boiling water till the heat penetrates and preserves the fruit. This process sterilizes but does not cook the fruit. The time to STERILIZE the FRUITS is given: For small fruit with stones: for quarts, ten minutes; pints, eight minutes; For large fruit with stones: for quarts, twelve minutes; for pints, ten minutes. For pitted fruits, as pears, half peaches and apricots: for quarts, eight minutes; for pints, six minutes. 1169.— BRANDY PEACHES. BRANDY CHERRIES. BRANDY PLUMS. AND OTHER FRUIT. Take medium ripe fruit. Wash and prick peaches or plums with a silver fork and put in stone jars.

AI-modernized reading of the original text

Condensed milk diluted with three parts of hot water may be used for puddings, custard, and cream cake fillings. 1163.— PIE A LA MODE. This name appears sometimes on bills-of-fare. A slice of fruit pie, (generally apple pie), is served with a spoonful of ice cream on top, or on the side. 1164.— CAKE BAKING in HIGH ALTITUDES. Bakers not used to work in high altitudes always experience some difficulty in using the general recipes. Yeast works more vigorously in sponge and doughs, makes them come faster. But the most difficulty is with the cake mixtures. The ordinary mixtures rise too much in baking, and fall like as if there was too much baking powder in it During the time I worked in Denver, Colorado, I had trouble with my own recipes. I learned to overcome the difficulty by comparing the recipes used there by other bakers. The amount of sugar in these recipes had been reduced two, three, and in some recipes nearly four ounces. Some recipes contained more flour, and the raising material, baking powder or ammonia, was about half, and in some mixtures onethird less than in the Eastern mixtures. The remedy is to reduce the sugar two or three ounces each pound in all the mixtures, and reduce the -raising material to one-half or one-third of the usual amount. 1165.— THE USE OF LIME WATER IN BAKING. Lime water has been used for years to improve weak flours and correct flours which have got damp in the package and become musty. It is also used in flours which run in the dough, caused by unripe and sprouted wheat. This lime water is made by taking one pound of fresh slaked lime and mix it well with one pail (twelve quarts ) of water; let it settle and draw off the clear liquid without disturbing the sediment on the bottom. Use from one to two quarts of this liquid to each ten quarts of dough. Do not use the lime water in the sponge. Set the sponge with a little more yeast than usual, and when the sponge is ready, use the lime water and more water for doughing. The lime water checks fermentation, that is the reason why it should not be used in the sponge. It is said that some physicians advise the use of lime water in breads as an aid to digestion, 1166.— OATMEAL CAKE. Mix one pound of oatmeal with one pint of buttermilk and let soak over night. In the morning dissolve a small teaspoonful of soda in a little water with a pinch of salt; mix and add more meal, if required, to make a firm paste. Form in flat thin cakes the size and thickness of griddle cakes, and bake on a pan in a medium hot oven. Some shortening in form of butter or lard may be added, and water or sweet milk can be used. The stone ground meal is preferable for these cakes. It makes a better cake than flaked or rolled oatmeal. IN 1167. — TO PRESERVE RHUBARB WATER. The young tender stalks require no peeling; otherwise peel off the outer skin, cut in small pieces, and fill in jars. Fill jars with fresh cold water, close the jars, steam or boil for fifteen minutes. 1168.— TO PRESERVE OTHER FRUIT IN WATER. The fruits are bottled, covered with fresh boiled water; then the jars or cans are closed airtight and steamed, or kept in boiling water till the heat penetrates and preserves the fruit. This process sterilizes but does not cook the fruit. The time to STERILIZE the FRUITS is given: For small fruit with stones: for quarts, ten minutes; pints, eight minutes; For large fruit with stones: for quarts, twelve minutes; for pints, ten minutes. For pitted fruits, as pears, half peaches and apricots: for quarts, eight minutes; for pints, six minutes. 1169.— BRANDY PEACHES. BRANDY CHERRIES. BRANDY PLUMS. AND OTHER FRUIT. Take medium ripe fruit. Wash and prick peaches or plums with a silver fork and put in stone jars.

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats