School Recipe. 1 tbsp. wheat flour, 1 tbsp. com STEAMED BROWN BREAD 103 meal, 1 tbsp. graham (after sifting), 1 s.s. soda, 1 s.s. salt, 1 tsp. water, | tbsp. molasses, 1^ tbsp. milk✪ Steamed Brown Bread - School Recipe. Method. Mix well and sift dry ingredients. Mix all the liquids. Beat together well. Steam three and one-half hours in a covered dish. You may re- move the cover when done and dry off in the oven. Take 30 minutes for steaming the small recipe. If you want to use sour milk instead of sweet milk, use 2 tbsp. sour milk instead of 1^ tbsp. sweet. When sweet milk is used, use a s.s. soda to neutralize the molasses, but when sour milk is used less than 1 s.s. will be sufficient. When you consider the amount of soda which will neutralize 2 tsp. molasses and 2 tbsp. sour milk, it requires delicate calculation. Use the small recipe as it stands, as it is very satisfactory. Test for the Brown Bread. The brown bread is usually done in about thirty minutes. Break a hole in the greased paper, if this is used as covering to the cups, and look at the bread. If not sure, break off a little piece from the edge with a knife or fork, and judge from the appearance of the inside. If moist and doughy, it is not done. When the brown bread is done, take it out, and let it stand on a saucer to steam off before wrapping it in paper to be taken home. Notes Review the composition of graham flour. A topic that would be profitable, whenever there is an opportunity, is the value of brown bread as food, and its digestibility. Look over the ingredients. Is it lacking in anything? AU the food elements are represented and for the most part in a cheap form. 104 DOMESTIC SCIENCE Which would be considered more easily digested — brown bread or white bread? (White bread, because it is softer and more porous, and so is more easily mixed with the digestive juices.) It takes but a few moments to make the bread batter, but the preparation of the steamer must be allowed for. If the cups just fit into the granite saucepans, use them; if there are no covers to the cups, take small squares of brown wrapping-paper and some strong greased paper and tie aroimd the tops of the cups. When the batter is about ready a small quantity of water may be put on to boil in the small saucepan so that it will be boiled by the time the inner part of the steamer is ready for it. In this practice work cautions for steaming, or instructions about watching an article that is steaming, are needed. As soon as you have your steamer on (with the asbestos mats underneath to keep the dish from upsetting, and to keep the water at a more even boil) you may pack up the dishes. It is more convenient to finish discussion before washing the dishes for two reasons. The dish-washing will not take the whole half hour and the last part of the half hour will of necessity be more confusing, as the steamers will need more attention than at first. It will be necessary to keep the under dish supplied with boiling water and this will not interfere with the process of dish-washing, though it would disturb the recitation lesson. Order of Lesson 1. Definition of steaming. 2. Describe steamer. 3. What are the principles of steaming? FRUITS 105 4. What precautions are to be taken? 5. Discuss recipe. 6. Practice work. 7. Serve and clean up. 8. Review. FRUITS Lesson XXII Primitive man maintained his existence on fruits and nuts before cooking was used. Fruit, in botanical language, signifies the seed with its surrounding structures in progress to, or arrived at maturity. Its use in the popular sense is much more limited. The flower, and then the fruit, is formed from a modification of the leaf, and in early stages the fruit is green and exhibits much the same chemical behavior as the leaf.

AI-modernized reading of the original text

School Recipe. 1 tbsp. wheat flour, 1 tbsp. com STEAMED BROWN BREAD 103 meal, 1 tbsp. graham (after sifting), 1 s.s. soda, 1 s.s. salt, 1 tsp. water, | tbsp. molasses, 1^ tbsp. milk. Method. Mix well and sift dry ingredients. Mix all the liquids. Beat together well. Steam three and one-half hours in a covered dish. You may remove the cover when done and dry off in the oven. Take 30 minutes for steaming the small recipe. If you want to use sour milk instead of sweet milk, use 2 tbsp. sour milk instead of 1^ tbsp. sweet. When sweet milk is used, use a s.s. soda to neutralize the molasses, but when sour milk is used less than 1 s.s. will be sufficient. When you consider the amount of soda which will neutralize 2 tsp. molasses and 2 tbsp. sour milk, it requires delicate calculation. Use the small recipe as it stands, as it is very satisfactory. Test for the Brown Bread. The brown bread is usually done in about thirty minutes. Break a hole in the greased paper, if this is used as covering to the cups, and look at the bread. If not sure, break off a little piece from the edge with a knife or fork, and judge from the appearance of the inside. If moist and doughy, it is not done. When the brown bread is done, take it out, and let it stand on a saucer to steam off before wrapping it in paper to be taken home. Notes Review the composition of graham flour. A topic that would be profitable, whenever there is an opportunity, is the value of brown bread as food, and its digestibility. Look over the ingredients. Is it lacking in anything? AU the food elements are represented and for the most part in a cheap form. Which would be considered more easily digested — brown bread or white bread? (White bread, because it is softer and more porous, and so is more easily mixed with the digestive juices.) It takes but a few moments to make the bread batter, but the preparation of the steamer must be allowed for. If the cups just fit into the granite saucepans, use them; if there are no covers to the cups, take small squares of brown wrapping-paper and some strong greased paper and tie around the tops of the cups. When the batter is about ready a small quantity of water may be put on to boil in the small saucepan so that it will be boiled by the time the inner part of the steamer is ready for it. In this practice work cautions for steaming, or instructions about watching an article that is steaming, are needed. As soon as you have your steamer on (with the asbestos mats underneath to keep the dish from upsetting, and to keep the water at a more even boil) you may pack up the dishes. It is more convenient to finish discussion before washing the dishes for two reasons. The dish-washing will not take the whole half hour and the last part of the half hour will of necessity be more confusing, as the steamers will need more attention than at first. It will be necessary to keep the under dish supplied with boiling water and this will not interfere with the process of dish-washing, though it would disturb the recitation lesson. Order of Lesson 1. Definition of steaming. 2. Describe steamer. 3. What are the principles of steaming? 4. What precautions are to be taken? 5. Discuss recipe. 6. Practice work. 7. Serve and clean up. 8. Review. Lesson XXII Primitive man maintained his existence on fruits and nuts before cooking was used. Fruit, in botanical language, signifies the seed with its surrounding structures in progress to, or arrived at maturity. Its use in the popular sense is much more limited. The flower, and then the fruit, is formed from a modification of the leaf, and in early stages the fruit is green and exhibits much the same chemical behavior as the leaf.

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Steamed Brown Bread - School Recipe

Domestic science (Clark, Cornell home economics)