A laboratory manual of foods and cookery

2 eggs 2 tbsp. melted butter i qt. scalded milk 2 c. flour Cook meal and milk 5 minutes 3 tsp. baking powder in a double boiler. 2 eggs Cook meal and water 20 minutes in a double boiler. General Method General Rules for Mixing. Sift flour, and sift with salt, sugar, and baking powder. Separate eggs, beat yolks thoroughly, and add to the milk. Add the liquids to the dry ingredients. Add the melted butter and fold in the stiffly beaten whites of eggs. General Rules for Frying. Grease irons carefully with lard, crisco, or salt pork. Fry- mixture as soon as mixed. Serve immediately with butter and sirup or butter and powdered sugar. Griddlecakes. Drop mixture by spoonfuls on a hot griddle. When puffed, full of bubbles and cooked on edges, turn and brown the other side. Waffles. Put a tbsp. of mixture in each compartment near center of iron, cover, and mixture will spread to fill iron. Turn and brown other side. Swedish Timbale Cases Ingredients : f c. flour \ c. milk \ tsp. salt i egg \ tsp. olive oil Method : Sift flour and salt. Add slightly beaten egg and the milk. Beat until smooth. Add the olive oil. To make Timbale Cases Plain and fluted irons of various shapes mounted on a long handle are used for shaping Swedish Timbale Cases. To use : dip the iron into the hot fat, let stand two or three minutes, then drain and ,dip into the batter - - held in measuring cup - - to half an inch of the top of iron, return at once to the fat and hold there until the batter is crisp and lightly colored, then remove from the iron and turn upside down on soft paper to drain. If, on dipping the iron into the batter, the batter does not cling to it, the iron has not been heated enough. If the fat sizzles considerably and the case spreads out and drops from the iron, the mold is too hot. If the iron is lowered too far into the batter, the case will spread over the top of the iron and be troublesome to remove. The finished cases should be very crisp. A small, deep pan of fat gives best results. Fritters Ingredients : 1 c. flour rind i lemon 2 tbsp. sugar 2 eggs \ tsp. salt \ c. milk Method : Same as Muffins (page 202). Apple Fritters Method : Pare apples and cut in eighths, or pare, core, and cut in |-inch slices. Sprinkle with sugar, lemon juice, cinnamon, or nutmeg. Dip in batter and fry in deep fat. Sprinkle with powdered sugar and serve at once. Banana Fritters Method : Remove skins from bananas. Scrape. Cut in halves lengthwise and then cut in 2 pieces crosswise or in i-inch pieces. Sprinkle with powdered sugar and lemon juice and let stand half an hour. Drain. Dip in batter and fry in deep fat. Sprinkle with powdered sugar or serve with Grape or Currant Jelly. Pineapple Fritters Method : Drain sirup from canned pineapple. Cut in pieces ; dip in batter and fry in deep fat. Doughnuts I Ingredients : 2 tsp. butter i c. flour \ c. sugar \ tsp. salt 1 egg f tsp. baking powder 2 tbsp. milk | tsp. cinnamon Doughnuts II 3 eggs 5 c. flour i c. sugar 2 tsp. cream of tartar i c. milk i tsp. soda | tsp. nutmeg or mace i tsp. salt Method :