Wheat Puffs

Ingredients

• 1 cup sifted white flour
• 2 teaspoons melted vegetable butter
• 1/2 cup entire wheat flour
• 1 egg separated
• 1/2 teaspoon salt
• 1 cup milk

Method

1. 1

   Put the milk, egg yolk, salt, and fat into a bowl, and mix well.

2. 2

   Add the flour, and mix smooth.

3. 3

   Beat the white stiff, and fold in the batter by a few long strokes.

4. 4

   Dip with a large spoon into hot, oiled iron gem pans, and bake in a medium oven to a nice brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 62. The excerpt below is the record exactly as published.

y2 teaspoon salt. Then work in gradually I cup flour by pulling the gluten apart and dipping it into the flour, until all the flour is absorbed in the gluten. Then work in 2 tablespoons melted vegetable fat in like manner. Put into an oiled bowl, cover, and set in a warm room to rise. When very light, work down, and let rest until it begins JIO (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY to rise again. Then mold into a loaf, and put into a pan for baking. Let rise until light, and bake in a good oven. CUT ZWIEBACK Cut stale bread into slices about ^ of an inch thick, put into a shallow baking pan in single layers, and set in a slow oven until thoroughly dried. Then put into a moderate oven, and allow it to brown to a golden color through the entire thickness. PULLED ZWIEBACK Take fresh bread, and break carefully, pulling into pieces in- stead of using pressure. The pieces should be about the size of a medium apple. Proceed to dry and bake, the same as for cut zwieback. UNFERMENTED BREADS Un fermented breads are of two kinds, dough breads and batter • breads. Being free from any chemical or ferment, they are whole- some, and are easily digested when properly made. Space will not permit us to enter into an extended discussion of the effects fol- lowing the use of sodium bicarbonate (soda) and baking powders in bread making. However, a few quotations from authoritative sources may be of interest. Harvey W. Wiley, food expert and chemist, in his book "Foods and Their Adulteration," under the caption "Harmfulness of Bak- ing Powder Residues," page 253, has the following to say: "The question of harmfulness of the residues left by the various forms of baking powder is one which has been of much interest to the hygienist and physician. It is not claimed in any case that the residues are beneficial. The principal question which has been discussed is, Which of them is the least harmful ? This is a question which it is not proper to enter into in this manual. It might, how- ever, not be out of place to say that the use of chemical reagents for leavening bread is not so advisable as the ordinary fermentation." "It would be better, evidently, if all people used more yeast breads and less baking powder rolls. At the same time, the utility and convenience of baking powder cannot be denied, and this is (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) HI SCIENCE of FOOD and COOKERY a factor which must be taken into consideration in the general discussion and final resolution of the question." In writing for Good Housekeeping, May, 1914, on the subject "The Baking Powder Question," Dr. Wiley says further : "As a matter of fact, all baking powders leave residues in the food. The alum baking powders leave a residue consisting of Glauber's salts (sulphate of soda) and aluminum hydrate. The cream of tartar baking powders leave a residue of tartrate of soda and potash, — Rochelle salts. The phosphoric baking powders leave a residue of phosphate of lime and soda." "According to my own personal view, the continual ingestion of bread containing excessive quantities of mineral ingredients of any of the kinds mentioned above is not desirable. Of the three kinds of salts which are left in the bread, there is little choice between those produced by the cream of tartar and phos- phoric breads." "My advice to housekeepers is to use as little baking powder as possible. Serve unleavened bread, or that which is leavened with yeast. The man who will invent a pure carbon dioxide in a compressed form which can be liberated in bread without leaving any residue will be a benefactor to the race." Dr. I. P. Pavlov, professor in the Imperial Military Academy of Medicine, St. Petersburg, writes as follows : "Concerning the ef- fects of a continued addition of sodium bicarbonate to the food, — such an addition for a length of time markedly depresses the secretory activity of the pancreas, and brings it down to an unusu- ally low level." "To sodium bicarbonate (soda), an inhibkory influence must be ascribed." — "The Work of the Digestive Glands," pages 113, /-/j. In regard to the destructive action of soda on vitamines in food, the Monthly Bulletin, Indiana State Board of Health, of June, 1916, contains the following: "Another disease ca'lled pel- lagra, which frequently ends in insanity and death, is also produced by eating devitamined foods. It is foUnd that soda kills vitamines ; therefore we must not put soda into our foods. . . . Biscuits made light with bicarbonate of soda (baking soda), and which always TJ2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD antf COOKERY have a 'soda taste,' are very unwholesome. . . . Cooks should not use bicarbonate of soda in cooking dried beans, dried corn, dried peas, and the like, even if it does hasten the process." BATTER BREADS Air may be incorporated into a batter by beating. The use of eggs is a great aid, as the white of egg, when beaten, readily catches air and helps to convey it into the batter. The following recipes will help to illustrate these principles. WHEAT PUFFS I cup sifted white flour 2 teaspoons melted vegetable butter J/s cup entire wheat flour i egg separated YZ teaspoon salt i cup milk

Cook this with the app: pantry check, scaling, and the assistant.