Lessons in cooking through preparation of meals

Hold frying-basket over the hot fat until it is well drained. Place fried articles on unglazed brown paper. Do not pile articles until they are cold. To Prepare Bread Crumbs Dry pieces of bread thoroughly, either in the open air or in a slow oven. Crush them fine and even with a rolling pin, or else run through a food grinder. If two grades are desired, sift them, keeping the finer crumbs in one jar and the coarser in another. How to Egg and Crumb Croquettes Break an egg in a plate, beat slightly with a fork, and add I T water. Place a fork and tablespoon in this mixture. Fill another plate with crumbs. Roll the croquette in crumbs to dry it. Place it upon the fork and dip the egg over it with the spoon, carefully covering every part. Drain and slip from the fork into the crumbs, and give the final shaping. Cover croquette well with crumbs before handling it. Be careful not to get the fork and spoon into the crumbs. A wire egg whip used in place of the fork is convenient for large, soft croquettes. Cake Baking Classes of Cakes 1. With Butter: pound cake, fruit cake, etc. 2. Without Butter: sponge cake, angel cake, etc. Ingredients In making cakes use the best ingredients; fresh eggs, good butter, fine granulated sugar, and pastry flour. Bread flour may be used, but the texture of the cake will not be so delicate on account of the greater amount of gluten. In using bread flour take one-eighth less per cup than directed by the recipe. Oleo and other fats may be used but not such fine cake results. Flour Test To test good pastry flour see that it has a velvety soft texture when rubbed between the fingers. Bread flour will feel grainy. Order of Work 1. Prepare the pans. 2. Collect and measure materials. 3. Heat and regulate oven. Preparing the Pans If paper is used on the bottom of the pan it must fit neatly without folds or creases and project a little above the sides of the pan. Grease the pan, then place the paper in the pan, grease the paper and dust lightly with flour. If paper is not used grease the pan and dust lightly with flour. Test for Oven The oven is hot enough if it will brown flour in 5 m, or if the hand can be held in the oven while counting 20 slowly. Temperature On account of the presence of a large amount of egg sponge and angel cakes must be baked at a much lower temperature than butter cakes. Process of Making Butter Cakes 1. Cream butter. 2. Add sugar gradually and cream. 3. Add beaten yolks, if used. 4. Mix and sift dry ingredients. 5. Add to the first mixture, alternating with the liquid. 6. Cut and fold in the whites of the eggs beaten stiff. 7. Put into the pans and bake. Time of Baking Layer cakes require from 20 to 25 m. Loaf cakes take from 40 to 60 m. or longer. Divide the time into quarters. First Quarter — Cake should raise on sides. Second Quarter — Cake should raise in center and specks of brown appear. Third Quarter — Cake should brown evenly all over. Fourth Quarter — Cake should shrink from the sides of the pan and settle.