half a pint of water or stock✪ Baked Turkey; turn this into the
pan. Rub the breast of the turkey with either the
turkey fat or butter ; put in a very hot oven where
it will brown quickly. When it is thoroughly
browned cool the oven and roast slowly for fifteen
minutes to each pound of turkey, basting every
twenty minutes. If the stock or water in the pan
evaporates tilt the turkey; you will find the body
of the turkey containing a large quantity of melted
fat ; baste with this instead of stock or water.
Turkey roasted in this way is much sweeter
than when stuffed.
MY BEST TWENTY
BREADS AND BISCUITS
To make good breads one should be able to
select good yeast and flour. The compressed
yeast cakes, sold in almost every grocery store,
are, as a rule, good, clean and reliable. These,
with a small bread machine, will enable the house-
wife to make good bread quickly and easily; in
fact, I allow only four hours from sponge to oven.
TWENTIETH CENTURY BREAD
To make four box loaves of bread, scald one
pint of milk; add one pint of water, and when
the mixture is lukewarm add one small com-
pressed yeast cake dissolved in half a cupful of
warm water, a level teaspoonful of salt, and suffi-
cient whole wheat flour to make a batter; beat
continuously for five minutes ; cover and stand in
a warm place, 75° Fahrenheit, for two hours and
a half. Then add flour slowly, stirring all the
while, until the dough is sufficiently hard to turn
on a baking-board. Knead until it loses its sticki-
ness; divide it in loaves; put each loaf in a
greased square pan; cover and stand in the same
warm place for one hour, or until it has doubled
133
134 My Best 250 Recipes
its bulk. Brush the top with water, and bake in
a moderately quick oven for three-quarters of
an hour.
BREAD STICKS
Roll a portion of the twentieth century bread
out in long, narrow strips about the size of a lead
pencil; cut them in lengths to fit the bread-stick
pans ; put each in its own compartment and cover
in a warm place for thirty minutes; brush with
water, and bake in a quick oven for fifteen
minutes.
OLD MAIDS
Shape a portion of twentieth century bread
in round biscuits about the diameter of a silver
dollar and half an inch thick. Flour the bread
board or cloth; place them so they cannot touch
each other ; cover and stand in a warm place until
they are very light, for about one hour. Heat
slowly an ordinary cake griddle; grease lightly;
put on the "old maids"; bake slowly for fifteen
minutes and then turn them. Bake for twenty-
five minutes.
GRAHAM BREAD
Scald a pint of milk ; add half a pint of water ;
when lukewarm add one yeast cake dissolved in
half a cupful of water; add a tablespoonful of
molasses, a level teaspoonful of salt, and suffi-
My Best 250 Recipes 135
cient graham flour to make a batter that✪ Graham Bread will drop
from a spoon; beat for five minutes; cover and
stand in a warm place, 75° Fahrenheit, for three
hours. Add one pint of graham flour, beat again ;
pour in three greased square pans; cover and
stand aside for one hour. Bake in a moderate
oven for three-quarters of an hour.
GOLDEN LOAF ✪ Golden Loaf
Page 38 · 4 recipe records on this page
Presented as published in 1907. 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
half a pint of water or stock; turn this into the pan. Rub the breast of the turkey with either the turkey fat or butter ; put in a very hot oven where it will brown quickly. When it is thoroughly browned cool the oven and roast slowly for fifteen minutes to each pound of turkey, basting every twenty minutes. If the stock or water in the pan evaporates tilt the turkey; you will find the body of the turkey containing a large quantity of melted fat ; baste with this instead of stock or water.
Turkey roasted in this way is much sweeter than when stuffed.
BREADS AND BISCUITS
To make good breads one should be able to select good yeast and flour. The compressed yeast cakes, sold in almost every grocery store, are, as a rule, good, clean and reliable. These, with a small bread machine, will enable the housewife to make good bread quickly and easily; in fact, I allow only four hours from sponge to oven.
TWENTIETH CENTURY BREAD
To make four box loaves of bread, scald one pint of milk; add one pint of water, and when the mixture is lukewarm add one small compressed yeast cake dissolved in half a cupful of warm water, a level teaspoonful of salt, and sufficient whole wheat flour to make a batter; beat continuously for five minutes ; cover and stand in a warm place, 75° Fahrenheit, for two hours and a half. Then add flour slowly, stirring all the while, until the dough is sufficiently hard to turn on a baking-board. Knead until it loses its stickiness; divide it in loaves; put each loaf in a greased square pan; cover and stand in the same warm place for one hour, or until it has doubled
134 My Best 250 Recipes
its bulk. Brush the top with water, and bake in a moderately quick oven for three-quarters of an hour.
BREAD STICKS
Roll a portion of the twentieth century bread out in long, narrow strips about the size of a lead pencil; cut them in lengths to fit the bread-stick pans ; put each in its own compartment and cover in a warm place for thirty minutes; brush with water, and bake in a quick oven for fifteen minutes.
OLD MAIDS
Shape a portion of twentieth century bread in round biscuits about the diameter of a silver dollar and half an inch thick. Flour the bread board or cloth; place them so they cannot touch each other ; cover and stand in a warm place until they are very light, for about one hour. Heat slowly an ordinary cake griddle; grease lightly; put on the "old maids"; bake slowly for fifteen minutes and then turn them. Bake for twentyfive minutes.
GRAHAM BREAD
Scald a pint of milk ; add half a pint of water ; when lukewarm add one yeast cake dissolved in half a cupful of water; add a tablespoonful of molasses, a level teaspoonful of salt, and suffi-
My Best 250 Recipes 135
cient graham flour to make a batter that will drop from a spoon; beat for five minutes; cover and stand in a warm place, 75° Fahrenheit, for three hours. Add one pint of graham flour, beat again ; pour in three greased square pans; cover and stand aside for one hour. Bake in a moderate oven for three-quarters of an hour.
GOLDEN LOAF
Records on this page
Baked TurkeyGraham BreadPotato Tea BiscuitsGolden Loaf