Science of food & cookery

boiling hot, and pouring it over the meal in a slow stream, as too rapid pouring will dissolve the starch granules, causing it to absorb too much water, and as a result, the bread will not be light when baked. CORN DODGERS i cup corn meal 2 teaspoons sugar i tablespoon vegetable fat i cup boiling water l/2 teaspoon salt Cold milk or canned milk Mix all the dry ingredients, add the fat, pour on the boiling water all at once, and stir smooth. Add just enough cold milk or canned milk to make the batter of a consistency barely to drop from a spoon, but not to run. Drop from the side of a large spoon, into an oiled baking pan, in oblong shapes, and bake in a quick oven. Note. — If desired, water may be used instead of milk, a little more of the fat being added ; but the dodgers will not then brown so readily as when milk is added at the last. If ground whole corn meal is used, less shortening and sugar are needed than for the ordinary degerminated commercial corn meal. CORN CAKE Take the above corn mixture, and spread it y\ inch deep in an oiled baking pan, and bake in a hot oven. JOHNNYCAKE 1 cup corn meal \l/2 tablespoons vegetable fat 2 tablespoons whole wheat flour y2 teaspoon salt i tablespoon sugar i cup boiling milk i egg separated Put the corn meal and the flour into the oven until lightly toasted. Mix all the dry ingredients. Add the fat, pour on the boiling milk all at once, and stir. Two or three tablespoons more of cold milk may be added if needed to make smooth, but the mixture must not be soft. Beat the white stiff. Beat the yolk, and fold it into the beaten white. Add the corn mixture, and mix, using the folding motion. Drop from the side of a spoon into an oiled pan, in oblong shapes, leaving space between, and bake in a quick oven. HOT CAKES 2/3 cup coarse zwieback crumbs i teaspoon sugar 3 tablespoons flour 2 eggs l/4 teaspoon salt i cup warm milk Heat the milk to about 115°. Mix all the dry ingredients well, pour the milk over them, and let stand 10 minutes. Separate the eggs. Beat the yolks, and stir them into the crumb mixture. Beat the whites stiff, fold the crumb mixture into the beaten whites, and bake on an oiled soapstone griddle. SODALESS PANCAKES i cup dry, untoasted bread crumbs l/2 cup cold milk il/2 cups hot milk 14 teaspoon salt 2 eggs Dry pieces of stale bread without putting into the oven, and grind through a food mill. Put the crumbs and the salt into a bowl, and pour over them the hot milk. Add the cold milk, and set aside. Beat the eggs with a Dover beater until thick ; then fold into the crumb mixture, and bake on an oiled griddle, or in a heavy skillet. If zwieback or toasted bread crumbs are used, blend i tablespoon flour with the crumbs, to prevent crumbling. DOUGH BREADS Success in making appetizing dough breads depends largely upon mixing the dough so as not to get any of the flour too' wet. If the dough is too soft — that is, if the flour gets "water soaked" — it will not have a nice grain, and it will be harder than when properly mixed. A good recipe for a beginner, is one using part white flour, as this is more easily handled. When entire wheat flour alone is used, the dough must of necessity be considerably softer, and still not be too wet. WHEAT STICKS