Sift flour into a baking pan, about 2 inches deep. Put into a moderate oven, and stir often until lightly toasted, but not browned at all. Sift again, and keep for use as needed. BREAD CROUTONS Trim the outer crust from stale bread. Cut into ^-inch cubes. Bake in an oiled baking pan, stirring often, until a light brown all the way through. For soup croutons, cut the bread into ^4-inch cubes, and bake the same as above. HOMEMADE CEREAL COFFEE Ys cup corn meal J/3 cup molasses 2 cups bran l/2 cup boiling water✪ Homemade Cereal Coffee Mix the dry ingredients in a bowl. Add the hot water to the molasses, and mix well. Pour the wetting on the grain, rub be- tween the hands, and mix thoroughly. Put into a baking pan, and bake in a good oven until well burned, stirring often, so that the color may be uniform and almost black. FAVORITE SOY BEAN COFFEE Put a layer of soy beans (preferably the yellow kind) into a shallow baking pan, and roast in a medium oven until when a kernel is broken open, it is the color of ordinary roasted coffee. Remove from the oven, grind through a food mill set quite fine, and use in the same manner as ordinary coffee. Add boiling water, bring to a boil, and let stand on the edge of the stove under cover for 10 minutes ; then strain. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 265 SCIENCE of FOOD and COOKERY SOUP ROYALE Separate 2 eggs, and add 2 tablespoons of milk to the whites, and the same amount to the yolks. Beat only slightly with a silver fork, to mix ingredients thoroughly, adding a sprinkle of salt to each. Oil 2 small cups or molds, and have the bottoms lined with a piece of paper. Pour into the separate molds, set in a pan of water, and poach in the oven until set ; then remove, and set in cold water to cool. Cut in diamond shapes or dice, and use as garniture for any clear soup or broth. » NUT AND FRUIT BARS il/2 cups dried figs or seeded 3/3 cup ground walnuts raisins, or both l/s cup gluten meal or cracker crumbs✪ Nut and Fruit Bars Wash the figs, place on a baking sheet, and put into the oven until hot through ; then remove. Grind the nuts through the mill first, then the fruit. Mix with the cereal, and grind all together twice ; then roll out YZ inch thick, and cut into small squares. GRANO CEREAL 2 cups pastry flour J4 CUP corn meal Yz cup rolled oats Large J/2 cup water J4 teaspoon salt Mix all the dry ingredients. Add the water slowly, stirring constantly through the flour, so as to avoid getting any particles of flour too wet, and mix to a stiff dough. Work on the board for a few moments; then roll out Y\ inch thick, cut into strips, lay in a baking pan, prick with a fork, and bake to a light brown color. When cold, grind through a food chopper, using a coarse knife. POP CORN BALLS i tablespoon vegetable butter l/$ cup sugar 2/3 cup molasses 2 quarts freshly popped corn A sprinkle of salt Melt the butter in a saucepan, add the molasses and the sugar, and stir until the sugar is dissolved. Let boil gently until when a little is dropped into cold water, it becomes brittle. Pour imme- diately over the slightly salted pop corn, folding the corn over and over as it is being added. Butter the fingers, and shape at once into balls. A few chopped walnuts added to the corn improve it.✪ Popcorn Balls 266 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) XXVI. WARMED-OVER DISHES

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Sift flour into a baking pan, about 2 inches deep. Put into a moderate oven, and stir often until lightly toasted, but not browned at all. Sift again, and keep for use as needed. BREAD CROUTONS Trim the outer crust from stale bread. Cut into ^-inch cubes. Bake in an oiled baking pan, stirring often, until a light brown all the way through. For soup croutons, cut the bread into ^4-inch cubes, and bake the same as above. HOMEMADE CEREAL COFFEE Ys cup corn meal J/3 cup molasses 2 cups bran l/2 cup boiling water Mix the dry ingredients in a bowl. Add the hot water to the molasses, and mix well. Pour the wetting on the grain, rub be- tween the hands, and mix thoroughly. Put into a baking pan, and bake in a good oven until well burned, stirring often, so that the color may be uniform and almost black. FAVORITE SOY BEAN COFFEE Put a layer of soy beans (preferably the yellow kind) into a shallow baking pan, and roast in a medium oven until when a kernel is broken open, it is the color of ordinary roasted coffee. Remove from the oven, grind through a food mill set quite fine, and use in the same manner as ordinary coffee. Add boiling water, bring to a boil, and let stand on the edge of the stove under cover for 10 minutes ; then strain. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 265 SCIENCE of FOOD and COOKERY SOUP ROYALE Separate 2 eggs, and add 2 tablespoons of milk to the whites, and the same amount to the yolks. Beat only slightly with a silver fork, to mix ingredients thoroughly, adding a sprinkle of salt to each. Oil 2 small cups or molds, and have the bottoms lined with a piece of paper. Pour into the separate molds, set in a pan of water, and poach in the oven until set ; then remove, and set in cold water to cool. Cut in diamond shapes or dice, and use as garniture for any clear soup or broth. » NUT AND FRUIT BARS il/2 cups dried figs or seeded 3/3 cup ground walnuts raisins, or both l/s cup gluten meal or cracker crumbs Wash the figs, place on a baking sheet, and put into the oven until hot through ; then remove. Grind the nuts through the mill first, then the fruit. Mix with the cereal, and grind all together twice ; then roll out YZ inch thick, and cut into small squares. GRANO CEREAL 2 cups pastry flour J4 CUP corn meal Yz cup rolled oats Large J/2 cup water J4 teaspoon salt Mix all the dry ingredients. Add the water slowly, stirring constantly through the flour, so as to avoid getting any particles of flour too wet, and mix to a stiff dough. Work on the board for a few moments; then roll out Y\ inch thick, cut into strips, lay in a baking pan, prick with a fork, and bake to a light brown color. When cold, grind through a food chopper, using a coarse knife. POP CORN BALLS i tablespoon vegetable butter l/$ cup sugar 2/3 cup molasses 2 quarts freshly popped corn A sprinkle of salt Melt the butter in a saucepan, add the molasses and the sugar, and stir until the sugar is dissolved. Let boil gently until when a little is dropped into cold water, it becomes brittle. Pour imme- diately over the slightly salted pop corn, folding the corn over and over as it is being added. Butter the fingers, and shape at once into balls. A few chopped walnuts added to the corn improve it. 266 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) XXVI. WARMED-OVER DISHES

Science of food & cookery