Gancel's culinary encyclopedia of modern cooking

Pain, “Bread”, variety indefinite (see article bread). Pain Azime, Bread, unleavened bread, very fine flour, salt and water, divers styles, rolled very thin. Pain au La it, Milk bread, 2 lbs>. flour, 12 ounces dough yeast or 1 ounce yeast (see bread article.) Pain au Beurre, y2 lb. butter, y2 qt. milk, 1 ounce sugar, salt and warm water, let rise all night, made oval shape, cut in center brush w. beaten yolk, cooked hot oven. Pain Biscotte, 1 lb. flour, 12 ounces sugar, 4 ounces butter, 8 eggs yolks, salt, 1 zest lemon, cooked mo¬ derate oven. 379 — Pain d'Épice, French ginger bread, 1 lb. flour, hot honey 1 lb., sugar 5 ounces, 1 ounce chopped almonds, 2 ounces chopped orange and citron, 1 ounce Bicarbonate Soda cooked moderate oven. Matzoth, Dry cake unleavened bread, jewish style. Pancake dipped in milk, add beaten eggs. Panade, Bread crumbs soaked in milk or water and used in the preparation of forcemeat and stuffing. Also bread soup, or 3 gills water, salt, 1 y2 ounces butter, boiling, add flour. Pancake, German, 3 ounces flour, 3 eggs, salt, sugar, butter, in pan w. hot butter. Perdu (Pain), “French toast”, sliced bread dipped in beaten eggs w. cream and sugar, flavor, fried in butter, golden colored, sprinkled w. sugar, serve w. jelly, jam, cream or syrup. Panure, Grated bread crumbs, fresh or dry, used for breaded divers articles, dipped in butter or English style in flour and beaten eggs and rolled in bread crumbs, etc. Pate de carton, “Papier-mache”, 6 lbs. whiting, 2 lbs. glue, 1 lb. white paper, 1*4 lb. flax seed oil, 4 ounces flour, soak and pound. Pate d’ltalie, All Italian paste, comes ready in box. Pate a Pain, (See bread article.) Pate de Pierre, Stone paste, 1 lb. glazed sugar, 3 ounces Adraganth gum, 3 ounces oil, 3 ounces whiting, 1 y2 ounces starch. Pate de Riz, Ground raw rice diluted w. cold water, add boiling water. Cooked hard. Scotch, Short bread, 1 lb. flour, y2 lb. butter, y2 lb. sugar, 2 eggs, mix butter, flour, sugar and eggs, beat. Make small bread. Brush w. beaten eggs sprinkled w. sugar. Baked. Pie, 1 lb. flour, y2 lb. butter or lard, little ice water, salt, do not work too much. Polenta, Corn meal mush, an Italian dish, y2 lb. cornmeal, 1 qt. water, y2 ounce salt, cooked 25 minutes, add 2 ounces butter and 2 ounces grated Parmesan cheese, divers styles. Pretzel, Special. Dry bread very salted. — 380 — Profiterole, Cream puff paste. See pate a choux, omit sugar. Quenefe, See “Kloses”, poached in salt boiling water. Ramequin, Cream puff paste, w. grated swiss cheese, or cut in dice, omit sugar. Raviolis, Noodle paste fil. divers sal picon, w. tom. or sauce and cheese according to name. Bake. Sable, 1 lb. flour, 1/2 lb. sugar, 1/2 lb. butter, 3 hard yolks of eggs, salt, milk, same cookies. Souffle, Queen fritters. See choux, size of a nut fried in grease, slowly. Divers styles or souffle, 2% ounces fecula, 5 ounces sugar, y2 qt. milk, vanilla, 7 eggs, salt, 2 ounces butter, mixed, cooked, add 1 egg and 6 egg yolks, whipped, whites mixed w. 3 tablespoons whipped cream in silver timbal, bake 15 to 20 min. Spaetzel, S’ame quenefe for soup or saute w. butter. Tarte, Open pie paste gar. w. fruits or cream. Tortillas, Thin Mexican cakes, prepared from Yucca or manioc flour. Same pancake.