The Worcester domestic science school's one year course laboratory cook book

Cook 1 package macaroni in boiling salted water without breaking sticks. When tender, wash sticks in cold water. Butter well any mold with flat surface and beginning in middle of the bottom coil macaroni round till surface is covered. Have ready 2y2 C. hot creamed meat or fish very thick. As macaroni rises to top of mold put meat inside to keep in place. Add more macaroni until dish is full. Bake one-half hour in pan of hot water. Garnish with parsley and serve with white sauce. EXPERIMENTS IN FERMENTATION Bread 1. Materials Required: 6 one-ounce wide-mouthed bottles. y2 cup molasses 1 pint water, yeast cake 2. EXPERIMENT No. 1 : 1. Fill first bottle with mixture at 70° F. 2. Fill the second bottle and reduce temperature to 32° F. 3. Fill third bottle and expose mixture to boiling temperature. Invert all on saucers, and set away in place of uniform tern. RESULTS: (1) (2) (3) 4. Fill bottle with mixture, putting cotton in top. Reduce temperature by packing bottle in ice and salt. After mixture thaws, put in cork, and invert; observe action. RESULT : 5. Dissolve 1-8 yeast cake in a small amount of water, without any sweetening, cover and invert. RESULT : 6. Prove gas in bottles is not air by using lime water. FRENCH BREAD (Water Bread) 2 cups tepid water G cups flour 1 tsp. salt 1 yeast cake Put two-thirds of the sifted flour in a bowl; add the water in which the yeast cake and salt have been dissolved, beating the mixture vigorously ten minutes, until it is smooth and spongy. Let it rise until full of bubbles; cut it down and work in gradually iy2 cups of the reserved flour. Knead 20 to 30 minutes, until it is smooth and satiny, and ceases to stick to the hands. Place the dough in a rising pan, brush over lightly with water or melted butter, and let rise until double in bulk. Knead again, mold into loaves and bake 45 to 60 minutes in a moderate oven. VIENNA BREAD. l cup scalded milk 5% to 6 cups flour 1 cup wilier 1 vcnsi cake dissolved 1 isp. sail in Vj cup Luke-warm water Scald the milk, add the salt and the cold water; when lukewarm add the dissolved yeast cake. Tour this upon two-thirds of the Hour, and beal thoroughly ten minutes. Set in a warm place to rise, until double in bulk. Add one-half the remaining flour, using the resl to flour the board. Knead 20 to 30 minutes; allow to rise a second time. Cut down, knead, and shape into loaves, pointed at the ends. Bake in long, rounded pans 45 minutes. When nearly done brush over with white of egg or a little thin cooked starch-paste to give a glaze. ENTIRE WHEAT BREAD No. 1 (Without Kneading.) 2 cups scalded milk 1 tsp. salt V4 cup sugar, or 1-3 cup molasses 1 yeast cake dissolved in 14 cup luke-w arm water Add sweetening and salt to milk, cool, and when luke-wTarm add dissolved yeast cake and flour; cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full ; let rise and bake. Entire wdieat bread should not quite double its bulk during last rising. This mixture may be baked in gem pans, making 24 muffins, or two loaves of bread. ENTIRE WHEAT BREAD, No. 2 (Kneaded | 1 cup milk scalded 1 yeast cake dissolved in 14 CUP 1 cup water water 2 T. sugar 414 to 5 cups flour 1 tsp. salt