Principles of food preparation

Foundation i. A thick batter. ,The batter is sweetened, enriched by eggs and butter; and fruit, either fresh or dried, spices, etc., may be added. Suet may be substituted for butter, or molasses for sugar. Steam one hour for every cup or fraction of a cup of flour. . Foundation 2. A soft dough. The dough should be very light, and may be used in several ways : (a) Spread with fresh fruit or preserves, rolled up like a jelly-roll, and steamed, baked, or sometimes boiled. (6) Apples, cored and pared, or other fruit may be inclosed in individual portions of the dough, and boiled, baked, or steamed. These are called dumplings, (c) Fresh fruit may be cooked in a deep dish, a sheet of biscuit dough on top, and the whole baked until the crust is brown. Foundation 3. Bread crumbs. Rolled and sifted crumbs are substituted for flour, and the baking powder measured as usual. The wetting should have a large proportion of egg. Fruit, sugar, etc., as for the puddings made on Foundation 1, may be added. The English Plum Pudding is made on a foundation of bread crumbs, but for this the bread should not be stale, and should be rubbed to crumbs rather than grated. An equal weight of every ingredient is taken, i.e., crumbs, finely-chopped suet, eggs, raisins, and currants. Candied peel and spices, in any desired quantity, are also used. This pudding, made on the basis of one pound of crumbs, with the other ingredients in proportion, will require from six to eight hours to boil — the longer rather than the shorter time being preferable. Foundation 4. Cereal. Proceed as for batter puddings, Foundation 1. Cooked, or left-over cereal, gives excellent results, but the uncooked grains, such as corn meal, pettijohn, etc., may be used, and also the ready-prepared forms, such as corn flakes, etc. Foundation 5. A chou paste (see Chapter XVI, pages 163-5). Substitute milk for water, bake in individual cups, and serve hot, in the baking cups, with a rich sauce. Foundation 6. Cake or bread. These may be used in the following ways: (a) Cut stale cake into slices, arrange in layers in a baking dish, alternating with fruit, pour a custard mixture over all, and bake. (6) Spread sUces of bread with butter, place in a baking dish with the buttered side down, pour a custard mixture over, and bake. (See Bread and Butter Pudding, Chapter XII, page 107.) (c) Make a hght cake mixture, bake, cut in slices, and serve while hot with a well-flavored sauce. This is called Cottage Pudding. Foundation 7. A thick sauce, using flour and liquid in the proportions for a thick white sauce. (See Chapter XII, page 110.) (a) Use fruit juice for the liquid, and either flour, cornstarch, or arrowroot for the thickening. (For proportions of these, see results of experiments, Chapter XIV,