Soak the peas over night in a quart of cold water. In
the morning pour off the water and put the peas, the
meat and bone and two quarts of fresh cold water in a
kettle and place on the fire. Cook slowly for two hours.
Put the drippings and vegetables in a small saucepan
and cook slowly for half an hour, press the vegetables
against the side of the saucepan so as to squeeze out the
fat, then add them to the soup. Into the remaining fat
put the flour and stir until smooth, then stir this into
the soup. Add the salt, pepper and bay-leaf, cover and
cook slowly for two hours. Strain through a coarse
wire strainer e-heat and serve with croutons.
Stock may be used instead of water when the meat is
_ omitted.
Note. — Bean soup may be made in the same way.
CHAPTER IX.
Flour-Mixtures.
Most of the flour used in this country is made from
wheat, and is one of our most valuable food materials
owing to its cheapness, and to its richness in carbo-
hydrates and proteids. There are many kinds and
grades on the market which are classified by the
housekeeper as : —
White Flour. — That made from the central part of the grain.
(1) Strong white flour. — Most suitable for bread, biscuits, etc.
(2) Weak white flour. — Most suitable for pastry, cake, etc.
Whole Wheat Flour. — Supposed to contain the whole of the
grain, except the outer lay of bran.
I
Graham Flour. — Is nowadays usually a mixture of white
flour, bran and middlings.
The nutritive value and digestibility of flour-mixtures
depend not only upon the quality of the flour, but also
upon the skill with which it is combined with other food
materials, and the care with which they are cooked.
The object aimed at is to produce an article that is light,
that is, porous enough to be easily mixed with the saliva
in the process of mastication. This is secured by the
methods of mixing and the lightening agents used to
make the mixture more or less pprous.
The Flouu Mixtures are classified as: —
1. Batters.
(rt) Ponr batters, e.g., popovers, griddle cakes.
(Ji) Dv()\) batters, <'.//., muffins, gingerbread and many
CukcH. ;
64 :
flour-mixtures. 65
2. Doughs.
(a) Soft doughs, e.g., milk biscuits, dumplings.
(6) Stiff doughs, e.g., pastry, bread.
The Methods of Mixing.
1. Stirrimj. — A circular or figure-eight motion, with the object
of thoroughly mixing the material.
2. Beating. — A cartwheel motion, with the object of entangling
air in the mixture.
3. Folding. — A light, delicate motion, rather triangular in shape,
used when it is necessary to avoid breaking air-cells.
4. Cutting. —Used for cutting shortening into flour for pastry
or doughs.
5. Kneading. — The motion required to make bread smooth and
elastic.
6. Rolling. — The even but light rolling pressure of a rolling-pin
upon doughs.
The Lightening Agents.
1. Air.
(o) Incorporated by beating the flour-mixture, e.g., pop-
overs, etc.
(6) Incorporated by adding beaten egg to the flour-mixture,
e.g., sponge cake, etc.
2. Steam. — Obtained in certain mixtures by exposing the mixture
to .strong heat, when the water in it suddenly expands to
steam, thus lightening the mixture.
3. The Gas Carbon Dioxide /CO \
I 2;-
(a) Generated in the flour-mixtures by the action of an alkali
upon an acid in the presence of moisture.
1. Soda and the acid of sour milk, e.g. , griddle cakes, etc. ✪ Popovers
Page 28 · 2 recipe records on this page
Presented as published in 1905. 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
Soak the peas over night in a quart of cold water. In the morning pour off the water and put the peas, the meat and bone and two quarts of fresh cold water in a kettle and place on the fire. Cook slowly for two hours. Put the drippings and vegetables in a small saucepan and cook slowly for half an hour, press the vegetables against the side of the saucepan so as to squeeze out the fat, then add them to the soup. Into the remaining fat put the flour and stir until smooth, then stir this into the soup. Add the salt, pepper and bay-leaf, cover and cook slowly for two hours. Strain through a coarse wire strainer, heat and serve with croutons.
Stock may be used instead of water when the meat is _ omitted.
Note. — Bean soup may be made in the same way.
CHAPTER IX.
Flour-Mixtures.
Most of the flour used in this country is made from wheat, and is one of our most valuable food materials owing to its cheapness, and to its richness in carbohydrates and proteids. There are many kinds and grades on the market which are classified by the housekeeper as : —
White Flour. — That made from the central part of the grain.
(1) Strong white flour. — Most suitable for bread, biscuits, etc.
(2) Weak white flour. — Most suitable for pastry, cake, etc.
Whole Wheat Flour. — Supposed to contain the whole of the
grain, except the outer lay of bran.
Graham Flour. — Is nowadays usually a mixture of white
flour, bran and middlings.
The nutritive value and digestibility of flour-mixtures depend not only upon the quality of the flour, but also upon the skill with which it is combined with other food materials, and the care with which they are cooked. The object aimed at is to produce an article that is light, that is, porous enough to be easily mixed with the saliva in the process of mastication. This is secured by the methods of mixing and the lightening agents used to make the mixture more or less pprous.
The Flouu Mixtures are classified as: — 1. Batters.
(a) Pour batters, e.g., popovers, griddle cakes. (b) Drop batters, e.g., muffins, gingerbread and many cakes. ;
64 :
flour-mixtures. 65
2. Doughs.
(a) Soft doughs, e.g., milk biscuits, dumplings.
(6) Stiff doughs, e.g., pastry, bread. The Methods of Mixing.
1. Stirrimj. — A circular or figure-eight motion, with the object
of thoroughly mixing the material.
2. Beating. — A cartwheel motion, with the object of entangling
air in the mixture.
3. Folding. — A light, delicate motion, rather triangular in shape,
used when it is necessary to avoid breaking air-cells.
4. Cutting. —Used for cutting shortening into flour for pastry
or doughs.
5. Kneading. — The motion required to make bread smooth and
elastic.
6. Rolling. — The even but light rolling pressure of a rolling-pin
upon doughs.
The Lightening Agents.
1. Air.
(o) Incorporated by beating the flour-mixture, e.g., popovers, etc.
(6) Incorporated by adding beaten egg to the flour-mixture, e.g., sponge cake, etc.
2. Steam. — Obtained in certain mixtures by exposing the mixture
to .strong heat, when the water in it suddenly expands to steam, thus lightening the mixture.
3. The Gas Carbon Dioxide /CO \
I 2;-
(a) Generated in the flour-mixtures by the action of an alkali upon an acid in the presence of moisture.
1. Soda and the acid of sour milk, e.g. , griddle cakes, etc.
Records on this page
PopoversGriddle Cakes