Principles of cookery

One cup of scalded milk, or half milk and half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole cake of yeast according to time, softened in lukewarm water, and about three cups of bread flour. Mix thoroughly and knead until the dough is smooth and springy. The dough should be warm. Let rise till double, shape, put in pan, rise again and bake. If preferred, shape into a dozen to two dozen rolls. Entire Wheat Bread. Scald one cup of milk ; in it melt one teaspoon of butter and half a teaspoon each of sugar and salt. When lukewarm, add half a cake of compressed yeast, softened in one-fourth cup of warm water. Stir in between two and three cups of flour to make a dough stiff enough to hold its shape. Mix thoroughly with a knife, but do not knead it until after it has risen to double its bulk, then shape into small loaves, let rise until double in size, bake in hot oven about half an hour. One-fourth cup of molasses may be used in place of the •sugar if preferred. Rolls — Long Process.* In a bowl put one tablespoon of butter or lard, one tablespoon of sugar, one teaspoon of salt, and one pint of scalding hot milk. When cool, add one-quarter yeast cake softened in a little water, and three cups of flour. In the morning, or when light, add to this sponge about three cups more of flour, or enough to knead. Let rise till double in bulk, then shape, put in pans, rise again, and bake. Muffins : Add two or three eggs to the sponge, but no more flour. Bake in muffin pans. Coffee Cake.* Work into one pint of light dough, two-thirds cup of white sugar, one egg, and two ounces of melted butter. Mix thoroughly to a creamy, smooth batter by beating. *From Home Science Cook Book. Pour into shallow pan and let rise again. Sift sugar and cinnamon over the top and bake in a quick oven. Serve warm. Use of Stale Bread. Bread Cases. Cut slices of bread two inches thick and three inches, long. Remove part of crumbs from the center, leaving a hollow space. Spread with butter and brown in the oven. Croutons. Cut stale bread into slices about one-third inch thick and then in cubes. Bake in moderate oven until golden brown. Dry Crumbs. Crusts remaining from croutons, etc., should be dried in the oven, rolled and sifted, the fine ones used for croquettes, etc., the coarser for stuffing or escalloped dishes. Cracker crumbs may be used in the same way. Buttered Crumbs. Melt butter and stir in crumbs till the butter is evenly distributed. One ounce of butter for one cup of crumbs is a fair proportion. Buttered crumbs seasoned and moistened are used for stuffing peppers, tomatoes, fish, poultry, etc. Filling for Fish or Fowl. One cup of crumbs will serve for a small fish or chicken, while' a large fowl or turkey will require two or three. With each cup of crumbs blend one ounce or more of butter or chopped fat salt pork, one teaspoon parsley or mixed herbs, one-half teaspoon salt and a little pepper. Moisten with milk, water or stock. For fish season also with lemon and onion juice. Mashed potato or chestnuts may be used instead of crumbs. ^ Fat— To Try Out and Clarify.