Every-day dishes and every-day work

The heat of the oven for baking should be sufficient to form a slight crust over all sides of the bread before the air escapes, but not sufficient to brown it within the first fifteen minutes. 4 [49] To aid in forming the crust on the sides and bottom, the iron cups should be heated previous to introducing the batter, except for bread in which egg is used. The degree of heat required for baking will be about the same as for fermented rolls and biscuit, and the fire should be so arranged as to keep a steady but not greatly increasing heat. The heat should be greatest at the bottom of the oven. One hour is the average length of time required for properly baking the batter breads. From forty minutes to one hour will be required for most of the dough breads. Success is also dependent upon the dexterity with which the materials when ready are put together. Batter bread often proves a failure, although the beating is kept up without cessation, because it is done slowly and carelessly, or interspersed with stirring, thus permitting the air to escape between the strokes. If the bread is to be baked at once, the greater the despatch with which it can be gotten into a properly heated oven the lighter it will be. Crackers, rolls, and other forms of dough breads often lack in lightness because they were allowed to stand some time before baking. The same is true of batter breads. If for any reason it is necessary to keep such breads for any length of time after being prepared, before baking, set the dish containing them directly on ice or in some cool place. Many of the recipes given for the batter breads include eggs. The yolk is not particularly essential, and if it can be put to other uses, may be left out. The white of an egg, because of its viscous nature, when beaten, serves as a sort of trap to catch and hold air, UNFERMENTED BREADS. 51 and added to the bread, aids in making it light. Very nice light bread may be made without eggs, but the novice in making aerated breads will perhaps find it an advantage first to become perfectly familiar with the processes and conditions involved, by using the recipes with eggs before attempting those without, which are somewhat more dependent for success upon skill and practise. The air may be incorporated by beating the batter with a spoon, but a wire whip is a much more convenient utensil for this purpose. The irons in which batter breads are to be baked should not be smeared with grease ; if necessary to oil them at all, they should only be wiped out lightly with a clean, oiled cloth. Irons well cared for, carefully washed, and occasionally scoured with sapolio to keep them perfectly smooth, will require no greasing. BATTER BREADS. Whole- Wheat Puffs.— Make a batter by beating together until perfectly smooth the yolk of one egg, one and one-half cups of new or unskimmed milk, and one pint of whole-wheat flour. Whip the white of the egg to a stiff froth, and stir it in lightly and evenly. Then turn into the iron cups and bake. The batter may be prepared and left on the ice or in some cold place over night, if desired for breakfast. When ready to bake the puffs, after vigorously beating the batter for five or ten minutes, stir in lightly the well-beaten white of the egg; turn at once into the irons, and bake.