Gancel's culinary encyclopedia of modern cooking

Viennois, 1 lb. flour, 6 ounces butter, y2 ounce yeast, 6 eggs, y2 ounce salt, 1 gill milk, % ounce sugar, same brioche. Yorkshire Pudding, 1 lb. flour, y2 qt. milk, 10 eggs, salt, spices, cooked slowly w. roast beef fat., add little baking powder if necessary. Waffle or Gauffrettes fine, Flour 1 lb., powdered sugar 5 ounces, sweet butter 10 ounces, salt y2 ounce, eggs 4, essence of bitter almonds 5 drops, make soft dough, rolled thin, cut, cooked in special iron waffle. For ordinary waffles, see Gauffre (see bread article). FARINACEOUS FOODS The Eastern nations live almost wholly on rice and the Scotch on oatmeal. The former countains a greater proportion of nourishment than any other article of diet, and the virtue of the latter is attested by the powerful frames and strong Highlanders. Fortunately, oatmeal is coming into general use amongst us, and I hail and would promote its production. As a diet for children, whea eaten with milk, has no superior, if equal. The dietetic virtue of rye is not generally ap¬ preciated. Nubolted rye flour, made into hasty pudding is one of the most easily digested things which dyspectics can eat. It is also very palatable. Rye bread is nutritious, opening, and but for its color would undoubtely rival wheat. Barley bread was once a staple article of diet. The distillery should no longer be allowed to consume such an excellent article of food. All hot cakes are made with baking powder. Mix flour, eggs, milk, salt, sugar and butter according to quantity one desires. Buckwheat, cornmeal, rice and wheat cakes are cooked on a hot iron plate, turn over. Serve with syrup, butter or honey. (See bread article.) CEREALS, MUSH Boil in salt water 15 to 30 minutes, serve with cream, milk, sugar or butter. FRIED MUSH When cold, slice in thin pieces, fry in butter or breaded. NAMES OF BREAKFAST CEREALS Cornmeal, Cornflakes, Cream of Wheat, Farina, Flapjack, Force, Granose Biscuit, Fruited Oats, Grapenuts, Hominy, Malt, Breakfast-Food, Oatmeal, Primrose, Wheat, Puffed-Rice, Shredded-Wheat, Wheatena, Wheatengrist, etc. NOTE. — Pay attention that worms do not get in the cereals. BREAD (Pain) Bread is one of the necessities of life and therefore it is necessary to know how to make well. Bread making is an operation divided in the prepara¬ tion of the stock yeast, the ferment, the sponge, the dough, the moulding and the baking. In using com¬ pressed yeast it saves time and labor. The manipu- — 382 — lation is divided in only the sponge, the dough, the moulding and the baking. The exact quantity of flour and liquids to be used is very difficult to state, as the variety of flours in the different parts of the country demand the judgment of the necessary quantity, espe¬ cially the straight dough. The usual heat of the liquid must be lukewarm about 70 to 75 degrees Far. The flour should be kept in a warm dry place and also have the same temperature. In summer the straight dough may be fixed with ice water instead of warm, as fer¬ mentation sets in some time after, the flour will be¬ come whiter, being longer in the dough state. The oven is the final and most important operation in bread making, and may spoil the best of labor through care¬ lessness.