Lillian Massey school recipes

Prepare the crumbs from the soft part of stale bread. Crumb by grating or by rubbing two pieces together. Melt the butter, add crumbs and seasonings, and mix with a fork. Seasonings may be omitted. DRIED BREAD CRUMBS. Crusts and small pieces of bread should be thoroughly dried in a cool oven. Roll them on a pastry board, or put through a meat grinder. Crumbs should be sifted. Use them to cover articles of food to be cooked in fat. Crumbs should be kept in covered jars. CROUTONS. Cut pieces of stale bread into small cubes (4 inch), and brown in the oven. SOUP STICKS. Cut bread into 4 inch slices, remove crusts, butter and cut in strips 4 inch wide, and 3 to 4 inches long. Brown in the oven. CANAPES. Cut bread into pieces 2 inches thick, remove crusts, cut either round or 4: inches long by 3 inches wide, or 3 inches square. Remove part of the bread from the centre, butter and brown in the oven. TOAST. Cut stale bread into slices 4 inch thick; put it in a toaster or on a fork; dry by holding some distance from the fire and turning constantly; then brown by placing nearer the heat. Bread may be toasted in the oven. Hot milk may be poured over dry toast for Milk Toast, or hot salted water for Water Toast. CREAM TOAST. Dip slices of toast in Rich White Sauce. Place in serving dish and strain remaining sauce over all. vf VERMICELLI TOAST. Over Cream Toast, just before serving, press hard-cooked yolks of eggs through a ricer or vegetable press, allowing one yolk to one slice of toast. Whites may be chopped finely and added to sauce. FRENCH TOAST. 1 egg. # ¢@, milk. 4 tsp. salt. 6 or 8 slices of stale bread. Beat the egg slightly, add salt and milk, dip the bread in the mixture. Have a frying pan hot and well buttered; brown the bread on one side, place a small piece of butter on top of each slice, turn and brown on the other side. Serve hot with cinnamon and sugar (1 tsp. cinnamon to 1 c. sugar), or a syrup. BATTERS AND DOUGHS Pastry flour makes lighter, whiter hot bread than bread flour. It should be mixed and sifted with other dry ingredients. 2 tsp. baking powder will raise 1 c. flour; 6 tsp., 1 qt. flour. Soda, instead of baking powder, is used with sour milk; use 3 tsp. soda to 1 ce. sour milk. Eggs are beaten light, and added to milk. Fat may be either cut into flour with knife, worked in with tips of fingers, or melted and added last. Pans or muffin pans should be greased before mixture is prepared. Iron gem pans should be heated very hot before they are greased. Mixtures should be baked from 12 to 30 minutes; biscuits 12 to 15 minutes, muffins 25 to 30 minutes. Tea Biscuits and other stiff dough mixtures are improved by allowing them to stand 10 to 20 minutes before baking. TEA BISCUITS. 2 ¢, flour. 3 tsp. salt. 4 tsp. baking powder. 2 tbsp. fat. 2 c. milk or water. , Mix and sift dry ingredients. Cut in fat or work it in with tips of fingers; add gradually the liquid, mixing to a soft dough. It is impossible to determine the exact amount of liquid owing to differences in flour. Toss on a floured board, pat, or roll lightly to one-half inch in thickness, and cut into small biscuits. Place on greased or lightly floured pan. Bake in hot oven 12 to 15 minutes. SCONES. 2c. flour. + tsp. baking powder. x tsp. salt. 2 tbsp. butter. 4 tsp. soda. 1c. sour milk. Make as Tea Biscuit; shape into round cakes 8 inches in diameter and cut into quarters. Place in a greased pan and bake in a hot oven 12 to 15 minutes. FRUIT SCONES. To Tea Biscuit recipe add 2 tbsp. butter, 3 tbsp. sugar, 4 ec. Sultana raisins. Make as Scones. Top and rounding edge of scones may be glazed by moistening with water or milk before baking. STRAWBERRY SHORTCAKE, 2c. flour. 4 tbsp. fat. 4 tsp. baking powder. 2c. milk. 3 tsp. salt. Strawberries. Fruit sugar.