To secure the crisp edges and texture of a regular
fritter, use considerable fat and fry the cakes in an
ordinary spider, dropping the batter from a spoon in
small portions into the hot fat ; but for the smooth,
delicate, brown surface similar to that of an oven-
baked cake, use a large griddle, which must be made
uniformly hot, and then rub the surface all over with
a bit of ham or pork rind held on a fork, leaving just
the merest film of grease. This coating of grease,
being free from moisture that always accompanies
butter, will form no steam bubbles, which, as they
burst, leave a bare spot on the griddle and an un-
browned spot on the cake. Drop the batter from the
end of the spoon, making the cakes round and of uni-
form size. When full of bubbles and before they
look dry on the top, turn them over with a cake turner
or a broad knife. If any portion of the batter spatters
out on the edge, push it immediately up to the cake
that there may be no waste and no ragged edges.
When they stop puffing, they are usually brown and
done.
With a new soapstone griddle, no greasing will
be required. Many people prefer to rub a common
griddle with salt, using no fat whatever, and if the
Quick Doughs. 43
s
griddle is smooth and hot, the cakes will not stick, but
they lack the flavor which the fat gives them.
Serve with butter or maple or fruit sirup.
Steamed Bread.
Put stale bread, loaves, slices, rolls, or muffins, in a
steamer over rapidly boiling water. Be careful in
removing the cover not to let water drip on the bread.
Another way of reheating bread is to dip the crust
of the bread quickly in water, and put in a covered pan
in the oven for a few minutes.
•
Toast.
Cut stale bread in thin, even slices, not over one-
fourth inch thick. Place them in a fine wire broiler,
and move the broiler over a clear fire, or under the
broiling burner of a gas range, and turn often, until
the bread is a uniform golden-brown color. Let the
moisture dry out before the outside browns, then the
toast is crisp throughout and does not become flabby
afterward.
Toast for Garnishing.
Cut the bread into rounds with a large cake-cutter
before toasting, or remove the crusts and cut into
oblong pieces ; or cut into small squares or diamonds.
For a border, cut, after toasting, into inch and a half
squares, and then diagonally into triangles.
Rye Cakes in Cream.
Make a quick biscuit of half rye meal. Roll thin,
cut in squares, and bake. Split while warm and put
into thickened cream or a white sauce, and serve.
44 Home Science Cook Book.
Milk Toast.
Put a pint of milk into a large saucepan, add an
ounce of butter, and let the milk scald. Have the
bread toasted till very dry, but not burned. Put the
slices in the milk and heat till quite soft. Remove to
a dish and pour the milk over them.
Cream Toast.
Make a thin, white sauce. Dip the dry toast quickly
in hot salted water or milk ; put it in a deep dish and
pour the thickened cream over each slice. Or thicken
hot, thin cream .with flour mixed smooth \vith cold
cream. Use one tablespoon of flour✪ Cream Toast for each cup of
cream and cook at least ten minutes.
Rye and graham muffins, corn cake, and brown
bread may be cut in convenient pieces, toasted, and
served in a white sauce. These should not stand long
after dipping, as they incline to crumble more than
raised bread.
Brewis. ✪ Brewis
Page 20 · 3 recipe records on this page
Presented as published in 1902. 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
To secure the crisp edges and texture of a regular fritter, use considerable fat and fry the cakes in an ordinary spider, dropping the batter from a spoon in small portions into the hot fat ; but for the smooth, delicate, brown surface similar to that of an ovenbaked cake, use a large griddle, which must be made uniformly hot, and then rub the surface all over with a bit of ham or pork rind held on a fork, leaving just the merest film of grease. This coating of grease, being free from moisture that always accompanies butter, will form no steam bubbles, which, as they burst, leave a bare spot on the griddle and an unbrowned spot on the cake. Drop the batter from the end of the spoon, making the cakes round and of uniform size. When full of bubbles and before they look dry on the top, turn them over with a cake turner or a broad knife. If any portion of the batter spatters out on the edge, push it immediately up to the cake that there may be no waste and no ragged edges. When they stop puffing, they are usually brown and done.
With a new soapstone griddle, no greasing will be required. Many people prefer to rub a common griddle with salt, using no fat whatever, and if the
Quick Doughs. 43
s
griddle is smooth and hot, the cakes will not stick, but they lack the flavor which the fat gives them. Serve with butter or maple or fruit sirup.
Steamed Bread.
Put stale bread, loaves, slices, rolls, or muffins, in a steamer over rapidly boiling water. Be careful in removing the cover not to let water drip on the bread.
Another way of reheating bread is to dip the crust of the bread quickly in water, and put in a covered pan
in the oven for a few minutes.
•
Toast.
Cut stale bread in thin, even slices, not over onefourth inch thick. Place them in a fine wire broiler, and move the broiler over a clear fire, or under the broiling burner of a gas range, and turn often, until the bread is a uniform golden-brown color. Let the moisture dry out before the outside browns, then the toast is crisp throughout and does not become flabby afterward.
Toast for Garnishing.
Cut the bread into rounds with a large cake-cutter before toasting, or remove the crusts and cut into oblong pieces ; or cut into small squares or diamonds. For a border, cut, after toasting, into inch and a half squares, and then diagonally into triangles.
Rye Cakes in Cream.
Make a quick biscuit of half rye meal. Roll thin, cut in squares, and bake. Split while warm and put into thickened cream or a white sauce, and serve.
44 Home Science Cook Book.
Milk Toast.
Put a pint of milk into a large saucepan, add an ounce of butter, and let the milk scald. Have the bread toasted till very dry, but not burned. Put the slices in the milk and heat till quite soft. Remove to a dish and pour the milk over them.
Cream Toast.
Make a thin, white sauce. Dip the dry toast quickly in hot salted water or milk ; put it in a deep dish and pour the thickened cream over each slice. Or thicken hot, thin cream .with flour mixed smooth \vith cold cream. Use one tablespoon of flour for each cup of cream and cook at least ten minutes.
Rye and graham muffins, corn cake, and brown bread may be cut in convenient pieces, toasted, and served in a white sauce. These should not stand long after dipping, as they incline to crumble more than raised bread.
Brewis.
Records on this page
Cream ToastMilk ToastBrewis