Dumplings for Meat Stew. — Mix and sift together two
cups of flour, four teaspoons of baking powder, one half —
teaspoon of salt. Add two tablespoons of lard, and work
it in as for biscuit dough. Add three fourths cup of water✪ Dumplings for Meat Stew,
and shape into six dumplings. Place on top of meat stew,
and boil twenty minutes. Some stews require less short-
ening than others; the amount used depends on the amount
of fat on the meat used for the stew.
Muffins. (Mix as batter.) — Mix and. sift together
one and three fourths cups of flour, three teaspoons of bak-
ing powder, one half teaspoon of salt, two tablespoons of
sugar. Add one cup of milk, and press out alllumps. Add
two well-beaten eggs and four tablespoons of melted butter.
Beat until very light, bake in greased muffin pans twenty
minutes in a hot oven.
Blueberry Muffins. — Mix and sift together two cups
of flour, three teaspoons of baking powder✪ Muffins, one half tea-
spoon of salt, two tablespoons of sugar. Add one cup of
milk as in plain muffins, then add one egg well beaten, and
one tablespoon of melted butter; beat well. Lastly add
one cup of blueberries. Bake thirty minutes in a hot
oven.
108 CEREALS AND LEAVENING AGENTS
Corn Meal Muffins. — Mix and sift together one cup of
flour, three fourths cup of corn meal, one half teaspoon of
soda, one half teaspoon of salt, add one cup of sour milk,
one well-beaten egg, two tablespoons of melted butter✪ Corn Meal Muffins,
and beat well. Bake thirty minutes in a hot oven.
Whole Wheat Muffins. — Use Whole Wheat instead of
corn meal in the above recipe.✪ Whole Wheat Muffins
SORTING TEA AND DRYING COFFEE.
(From Carpenter’s How the World is Fed.)
CHAPTER VIT
BEVERAGES AND PLANNING AND SERVING A
BREAKFAST
BEVERAGES
Water. — Water is one of the five important classes of
foods, and though it does not supply heat and energy to the
body, it aids in all bodily processes and constitutes nearly
three fourths of the weight of the body. Foods are from
50 per cent to go per cent water.
Some of the most important uses of water are: to
dissolve foods so that they can be digested and absorbed, |
to carry away the waste matter, to regulate the tempera-
ture of the body, and to enter into the composition of the
blood, digestive fluids, and tissues.
Two kinds of water are used for drinking purposes, —
hard water, which contains lime that has been dissolved
from limestone through which the water passes, and soft
water. Other mineral substances are dissolved in water,
and the famous mineral springs of our own country and
Europe furnish mineral waters used for medicinal purposes.
Water sometimes contains organic impurities. It is
then a common carrier of disease germs. The germs of
typhoid fever are carried in water, and the causes of epi-
demics of the disease are universally traced to impure
water and milk supply. The germs of several other
diseases are also carried in water, and if, for any reason,
10g
TIO BEVERAGES
it is thought that the water supply is contaminated in any
way, the water should be boiled for twenty minutes and
then bottled and cooled for use. It is always best to boil
water that is to be given toinfants. In both cases, where the
water supply is known to contain impurities, and when the
water is to be given to infants, the precaution of boiling it
first is a good application of the old adage, “‘ an ounce of
prevention is worth a pound of cure.’
Page 42 · 6 recipe records on this page
Presented as published in 1914. 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
Dumplings for Meat Stew. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half — teaspoon of salt. Add two tablespoons of lard, and work it in as for biscuit dough. Add three fourths cup of water, and shape into six dumplings. Place on top of meat stew, and boil twenty minutes. Some stews require less shortening than others; the amount used depends on the amount of fat on the meat used for the stew.
Muffins. (Mix as batter.) — Mix and. sift together one and three fourths cups of flour, three teaspoons of baking powder, one half teaspoon of salt, two tablespoons of sugar. Add one cup of milk, and press out all lumps. Add two well-beaten eggs and four tablespoons of melted butter. Beat until very light, bake in greased muffin pans twenty minutes in a hot oven.
Blueberry Muffins. — Mix and sift together two cups of flour, three teaspoons of baking powder, one half teaspoon of salt, two tablespoons of sugar. Add one cup of milk as in plain muffins, then add one egg well beaten, and one tablespoon of melted butter; beat well. Lastly add one cup of blueberries. Bake thirty minutes in a hot oven.
Corn Meal Muffins. — Mix and sift together one cup of flour, three fourths cup of corn meal, one half teaspoon of soda, one half teaspoon of salt, add one cup of sour milk, one well-beaten egg, two tablespoons of melted butter, and beat well. Bake thirty minutes in a hot oven.
Whole Wheat Muffins. — Use Whole Wheat instead of corn meal in the above recipe.
SORTING TEA AND DRYING COFFEE. (From Carpenter’s How the World is Fed.)
CHAPTER VIT
BEVERAGES AND PLANNING AND SERVING A BREAKFAST
BEVERAGES
Water. — Water is one of the five important classes of foods, and though it does not supply heat and energy to the body, it aids in all bodily processes and constitutes nearly three fourths of the weight of the body. Foods are from 50 per cent to go per cent water.
Some of the most important uses of water are: to dissolve foods so that they can be digested and absorbed, | to carry away the waste matter, to regulate the temperature of the body, and to enter into the composition of the blood, digestive fluids, and tissues.
Two kinds of water are used for drinking purposes, — hard water, which contains lime that has been dissolved from limestone through which the water passes, and soft water. Other mineral substances are dissolved in water, and the famous mineral springs of our own country and Europe furnish mineral waters used for medicinal purposes.
Water sometimes contains organic impurities. It is then a common carrier of disease germs. The germs of typhoid fever are carried in water, and the causes of epidemics of the disease are universally traced to impure water and milk supply. The germs of several other diseases are also carried in water, and if, for any reason,
10g
TIO BEVERAGES
it is thought that the water supply is contaminated in any way, the water should be boiled for twenty minutes and then bottled and cooled for use. It is always best to boil water that is to be given toinfants. In both cases, where the water supply is known to contain impurities, and when the water is to be given to infants, the precaution of boiling it first is a good application of the old adage, “‘ an ounce of prevention is worth a pound of cure.’
Records on this page
Dumplings for Meat StewDumplings for Meat StewMuffinsBlueberry MuffinsCorn Meal MuffinsWhole Wheat Muffins