Principles of cooking

Protein: 11.5. Protein: 7:97 Ack 7 Meee phydrates: 61.2 hydrates :46.3 22 FUEL VALUE: MACARONI FUEL VALUE: _ gee Fat:!.5. Protein:3.0 Water: 78.4 I380cacores §6=— ES Se Se 1175 cacories PER POUND i = PER POUND Ash: 1.3 Upieeae re ae, Carbo: Fuet i 400 cacories hydrates: 15.8 VALUE: PER POUND COMPOSITION OF BREAD. ’ Coffee Cake. — One yeast cake dissolved in four tablespoons of cold or lukewarm water, one fourth cup of butter or lard, or half butter and half lard, one fourth cup of sugar, one half teaspoon of salt, one egg, one cup lukewarm milk or water. Put butter, sugar, salt, and milk into the mixing bowl; stir until melted; add yeast and one and one half cups of flour. Beat until smooth and full of bubbles; add the beaten egg and enough more flour to make a bread dough (about one and one half or two cups), and knead as for bread. Let it rise until double its bulk (about three hours). Take from the bowl and knead slightly, and roll with the rolling pin until it is about one inch thick. Place in a pan, and let it rise one hour. Brush the top with three tablespoons of melted butter, one fourth cup of sugar, one teaspoon of cinnamon, and bake about twenty minutes. Swedish Rolls. — Use same recipe as for Coffee Cake. Roll out as for Coffee Cake; brush the top with melted butter, sprinkle with sugar, cinnamon, and currants. Roll the dough and cut pieces one half inch thick. Place in pan until light, and bake one half hour. When baked, brush the top with equal parts of sugar and milk to glaze. | Parker House Rolls. — Two cups of scalded sweet milk, four tablespoons of butter, four tablespoons of sugar, one teaspoon of salt, one yeast cake dissolved in one fourth cup of water, whites of ParKeR Houser ROLLs. two eggs. Add butter, sugar, and salt to milk; when lukewarm, add yeast and three cups of flour. Beat thoroughly, add egg whites, and finally add flour to knead. Let rise. Toss on board and knead and roll out one third inch thick. Shape with a biscuit cutter dipped in flour. Dip the handle of case knife in flour. Crease middle. Brush over one half with melted butter. Fold and press the edges together. Place in greased pan one inch apart. Bake twelve to fifteen minutes. PIEs Pie crust is made from flour, salt, shortening, and a very small amount of water. As it contains no leavening agent, it needs only enough water to hold the particles of flour together. It is made by the same method that biscuits are made. The shortening is cut in with a fork, though some prefer the method of using two knives and chopping it in. Shortening should never be worked in with the hands, because the heat of the hand melts or softens the shortening. Pie Crust. — Mix and sift together one cup of flour, one fourth teaspoon of salt. Add six tablespoons of lard, and work it in thoroughly with the fork so that the lard surrounds the particles of flour and separates them. When’ well mixed so that the flour is flaky, add about one and one half tablespoons of water, just enough to moisten the flour so that it can be rolled, divide the crust into two parts, and roll thin. Apple Pie. — Line a greased pie plate with crust. Pare and core four or five apples and cut them in very thin slices. Place them on the pie plate about one fourth inch from edge, till the center slightly rounds. Sprinkle one