Principles of food preparation

Make a similar loaf, using cane sugar, but adding to the dry ingredients one or two tablespoonfuls of malt flour. If this cannot be procured use one or two tablespoonfuls of malt extract, measuring this with the liquid. Make another loaf, working into the dough one small mashed potato, and using potato water for the wetting — provided the potato has been pared before boiling. The other ingredients given on page 170, including the sugar, should be used here. Compare the three loaves with the loaf made by the standard method, without the use of a yeast aid. Which is the best risen? Which has the evenest grain? Which the most agreeable flavor? If time allows, a further study of the keeping qualities of bread may be made, in which comparison should be made of loaves in which the wetting was milk, water, and potato water, respectively, and of loaves made with and without the addition of mashed potato. The loaves should be compared a week after baking. Made without and with a yeast aid DERIVATIVES OF THE PLAIN BREAD DOUGH Crumpets, sometimes called English Muffins. Use the proportions of flour, salt, and milk for a thin batter. Allow one cake of compressed yeast for every cup of liquid. Allow from one to two tablespoonfuls of butter for every cup of flour. Proceed as in the sponge method of making quick-process bread, and when the batter is well raised pour into greased muffin rings on a hot griddle, filling them half or three-quarters full. When raised to the top, turn, ring and all, with a pancake turner, and bake until brown on both sides. These muffins are generally allowed to become cold, then they are split or pulled apart and toasted. Raised Waffles. Make a thin batter as for crumpets. Add two eggs for every pint of milk, the yolks beaten and used for part of the wetting, the stiffiy-beaten whites folded into the mixture just before cooking. Raisin Bread. This is made on the basis of a thick batter, using one yeast cake, as before, to every cup of liquid. Just before the second rising add, in the following order, for every cup of liquid, two tablespoonfuls of butter, creamed; four tablespoonfuls of sugar, one well-beaten egg, and a half-cupful of raisins. Doughnuts. These are made on the basis of the soft dough, or the regular bread dough, but one-half cupful of sugar, one or two beaten eggs, and a dash of cinnamon are added to the foundation bread mixture. Roll, cut out, and fry in deep fat, like crullers. Coffee Cake. This is made on the basis of the doughnut mixture, with the addition of a little more sugar and about a half-cupful more butter. Form into rather large rings or twists, sprinkle chopped nuts over the top before baking, and dust with powdered sugar before serving. Election Cake. The coffee-cake mixture, with about a quarter-cup more butter (making from three-quarters to one cup of butter to three cups of flour), one-half to one cup more sugar, perhaps an extra egg or two, and then the whole mass can be fairly loaded up with raisins, currants, chopped figs, candied citron, and spices.