Science of food & cookery

2 tablespoons melted vegetable fat l/z cup entire wheat or Graham flour Put the sugar, the milk, the salt, and the fat into a bowl, and mix well. Add the rolled oats and the flour, mix to a smooth batter, and set in a cold place overnight. Beat a few hard strokes with a spoon, and dip into hot, oiled iron gem pans, and bake in a medium oven to a nice brown. Note. — Only iron gem pans should be used for aerated breads, as it is largely the contrast between the hot irons and the cold batter -which causes the expansion of the gems. AERATED WHEAT GEMS No. 1 1^2 cups milk i teaspoon sugar J/2 teaspoon salt 1*4 cups entire wheat flour 3 tablespoons melted vegetable fat % cup white flour Make a batter of all the ingredients, in the evening, and set in a cold place overnight, the same as for oatmeal gems. Proceed to finish and bake the same as for oatmeal gems. AERATED WHEAT GEMS No. 2 Omit i tablespoon of the fat from gems No. I, and add I whole egg, well beaten. Beat the batter a few hard strokes; then bake the same as for gems No. i. POP-OVERS Scant i cup milk i egg y$ teaspoon salt 2/z cup entire wheat flour i teaspoon vegetable fat J/3 cup white flour Mix all the dry ingredients. Pour in half of the milk, and stir until smooth and free from lumps. Add the remaining milk, the fat, and the egg slightly beaten, and beat vigorously for a few minutes, to incorporate air into the mixture. Pour into well oiled, hot iron gem pans, and bake about 30 minutes, in a medium oven. Pop-overs bake fairly well in small tins. BRAN-FRUIT PUFFS I cup milk *4 cup seedless raisins 1 tablespoon molasses il/2 cups bran 2 tablespoons melted vegetable fat ]/2 cup white flour l/4. teaspoon salt i egg separated Put milk, egg yolk, molasses, salt, and fat into a bowl, and mix well. Mix the bran, the raisins, and the flour together, add the milk mixture, and stir until smooth. Beat the white stiff, fold in the bran mixture, and bake in oiled gem pans, in a medium slow oven, until a nice brown. DIABETIC PUFFS (Without Flour) % cup milk 1/3 cup finely chopped walnuts J4 teaspoon salt 1^/3 cups bran 2 teaspoons melted vegetable fat 2 eggs separated Beat the yolks, add fat, salt, milk, walnuts, and bran, and mix smooth. Beat the whites stiff, and fold into the batter lightly. Bake in oiled gem pans, in a moderately slow oven, to a light brown color, as the materials included require little cooking, except to hold up the texture, and for flavor. CORN BREAD 2 cups corn meal 4 tablespoons vegetable fat 3 tablespoons flour 2 cups boiling water Scant 2 teaspoons salt A little cold water to thin to 3 tablespoons sugar right consistency 2 eggs separated Mix all the dry ingredients thoroughly in a bowl, add the fat, pour on the boiling water in a slow stream, stirring constantly. Add a little cold water as needed, to make a medium, smooth batter. Beat the whites until they are stiff and dry. Beat the yolks, and fold them into the beaten whites. Into this, work the corn mixture, and mix, using the folding motion. Pour into a shallow oiled baking pan, and bake in a quick oven. Success in making this bread will depend largely on having the water