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Breads,
Pies, Cookies, Cakes & More
Among all civilized people bread
has become an article of food of the first necessity; and properly so,
for it constitutes of itself a complete life sustainer, the gluten, starch
and sugar which it contains representing ozotized and hydro-carbonated
nutrients, and combining the sustaining powers of the animal and vegetable
kingdoms in one product.
As there is no one article
of food that enters so largely into our daily fare as bread, so no degree
of skill in preparing other articles can compensate for lack of knowledge
in the art of making good, palatable and nutritious bread. A little earnest
attention to the subject will enable any one who is interested to comprehend
the theory, and then ordinary care in practice will make one familiar with
the process.
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Recipes: |
 BEAUTIFUL
DESSERTS |
| PREPARING
AND BAKING TIPS |
| BAKING
POWDER BREADS |
| ITALIAN
BREADS |
| YEAST
BREADS |
| OTHER
TRADITIONAL BREADS |
| MUFFINS,GEMS,
ETC. |
| BISCUITS
AND RELATED |
| GRIDDLE
CAKES AND WAFFLES |
| FRITTERS,
DOUGHNUTS, AND CRULLERS |
| PASTRIES,
PIES, TARTS, AND RELATED |
| CAKES
AND RELATED |
| CAKE
ICINGS AND FILLINGS |
| COOKIES
AND RELATED |
| PUDDINGS
AND OTHER DESSERTS |
| FROZEN
DESSERTS |
| GENERAL
TIPS FOR BREAD-MAKING |
| HOMEMADE
YEAST |
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OLD FASHIONED WARM
BREADS AND ROLLS FOR BREAKFAST
Dough after it has become once
sufficiently raised and perfectly light, cannot afterwards be injured by
setting aside in any cold place where it cannot freeze; therefore, biscuits,
rolls, etc., can be made late the day before wanted for breakfast. Prepare
them ready for baking by molding them out late in the evening; lay them
a little apart on buttered tins; cover the tins with a cloth, then fold
around that a plastic bag, so as to exclude the air, as that has a tendency
to cause the crust to be hard and thick when baked. The best place is to
place them in the refrigerator, then all you have to do in the morning
(an hour before breakfast time, and while the oven is heating) is to bring
them from the refrigerator, take off the cloth and warm it, and place it
over them again; then set the tins in a warm place. This will give them
time to rise and bake when needed. If these directions are followed rightly,
you will find it makes no difference with their lightness and goodness,
and you can always be sure of warm raised biscuits for breakfast in one
hour's time. |
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TO RENEW STALE BISCUITS
AND ROLLS:
To freshen stale biscuits
or rolls, put them into a steamer for ten minutes, then dry them off in
a hot oven; or dip each roll for an instant in cold water and heat them
crisp in the oven. |
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