Thursday, February 19, 2009

Coffee Cake

(Sufficient for One Cake)

* 1 cake compressed yeast
* 1/2 c. lukewarm milk
* 1 Tb. sugar
* 1/2 tsp. salt
* 2 c. white flour
* 1 egg
* 2 Tb. fat
* 1/4 c. brown sugar
* 1/2 c. white flour additional for kneading

Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour. Knead until the dough is smooth and allow it to rise until it is double in bulk. Then roll the dough until it is 1/2 inch thick, place it in a shallow pan, and let it rise until it is light. Brush the top with 1 tablespoonful of melted butter and sprinkle it with 3 teaspoonfuls of cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a moderately hot oven.

Tuesday, February 17, 2009

Ideas for Breakfast without Meat

The following are adapted to different seasons and the beverage may be selected to suit the taste.

1. Strawberries, eggs baked in ramekins, oatmeal muffins.

2. Fruit, cheese omelet, rice griddle cakes.

3. Oranges, codfish balls, wheat muffins.

4. Oatmeal, baked bananas, scrambled eggs, rice muffins.

5. Cereal, hashed browned potatoes, date gems.

6. Oranges, soft boiled eggs, lyonnaise potatoes, dry toast.

7. Cereal with dates, whole wheat muffins, orange marmalade.

8. Stewed prunes, French omelet, creamed potatoes, dry toast.

9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins.

10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, French bread.

11. Sliced bananas, omelet with peas, rusked bread.

Sunday, February 15, 2009

Spanish Omelet

Chop up half of a sweet Spanish pepper; peel and cut up a large tomato; cut two ounces of ham into dice; mince three button mushrooms and half an onion with a clove of garlic; season with salt, cayenne, and capers. Put the onion and ham in a pan, and fry; add the other ingredients, and simmer until a thick pulp; add this to an omelet just before folding it and turning out on a dish. Pour a well-made tomato sauce round it, and serve.

Friday, February 13, 2009

Omelets

As a rule, an omelet is a wholesome and inexpensive dish, yet one in the preparation of which cooks frequently fail, owing to carelessness of detail. With a little attention the housewife can easily become the perfect cook in this branch, as well as others.

The flavoring and the ingredients used may be varied indefinitely; but the principle is always the same. In making an omelet care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard, in which the omelet may be fried. Care should be taken that the lard does not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one, as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners. Break the eggs separately; put them into a bowl, and whisk them thoroughly with a fork. (The longer they are beaten, the lighter will be the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire, slip a knife under it to prevent sticking to the pan; when the centre is almost firm, slant the pan; work the omelet in shape to fold easily and neatly; and, when slightly browned, hold a platter against the edge of the pan, and deftly turn it out upon the hot dish.

Salt mixed with the eggs prevents them from rising, and when used the omelet will look flabby; yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish.

Wednesday, February 11, 2009

Parker House Breakfast Rolls

Sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar, then add a cup of tepid water in which a cake of compressed yeast has been dissolved, two tablespoonfuls of melted butter; when mixed break in one egg and add flour enough to make a soft dough.

Knead well, beating the dough upon the board. Set to rise in a warm place, when light knead again, adding only enough flour to keep from sticking to the board, roll out about half an inch thick, cut with a biscuit-cutter, brush with melted butter, fold in half and set to rise again.

These rolls can be set at noon if for tea, or in the morning if for luncheon, or they can be made up at night for breakfast, when use only half a yeast cake.

Monday, February 9, 2009

Bacon

The middle cut of pork, upon being cured by smoking, is regarded as bacon. It is sometimes used for larding purposes, but as it contains more lean than salt pork, has a very pleasing flavor, and is the most easily digested fat known, it is much used for food.

The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding. The fat that fries out of bacon is excellent for use in the cooking and seasoning of other foods, such as vegetables and meats. When bacon is cooked for the table, its flavor will be improved if it is broiled rather than fried in its own fat. The rind of bacon should, as a rule, be trimmed off, but it should never be wasted, for it may be used to grease a pancake griddle or any pan in which food is to be cooked, provided the bacon flavor will not be objectionable.

Thursday, February 5, 2009

Bacon with Other Foods

Many other foods may be fried in the same way as eggs and served with bacon. For instance, sliced apples or sliced tomatoes fried in bacon fat until they become tender, but not mushy, are delicious when served with crisp pieces of bacon. Also, cold cereals, such as cream of wheat, oatmeal, corn-meal mush, etc., may be sliced and fried until crisp and then served with bacon.

Tuesday, February 3, 2009

Bacon and Eggs

There are many combinations in which bacon is one of the foods, but no more palatable one can be found than bacon and eggs. This is generally a breakfast dish; still there is no reason why it cannot be used at times for luncheon or supper to give variety.

To prepare this combination of foods, first pan-broil the desired number of slices of bacon in a hot frying pan until they are crisp and then remove them to a warm platter. Into the fat that has fried out of the bacon, put the required number of eggs, which have first been broken into a saucer. Fry them until they reach the desired degree of hardness, and then remove to the platter containing the bacon. Serve by placing a slice or two of bacon on the plate with each egg.

Monday, February 2, 2009

Making Tea

Allow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place, where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes. Now fill up with as much boiling water as is required. Send hot to the table. It is better to use a china or porcelain teapot, but if you do use metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron.

To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, or which has previously boiled, should on no account be used. If the water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half-opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen minutes.

A Chinese being interviewed for the Cook says: Drink your tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters never do; epicures never do; the Chinese never do. Milk contains fibrin, albumen or some other stuff, and the tea a delicate amount of tannin. Mixing the two makes the liquid turbid. This turbidity, if I remember the cyclopædia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in mild disguise.

Drip Coffee

For each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water; the coffee to be one part Mocha to two of Java.

Have a small iron ring made to fit the top of the coffeepot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin). Fit the bag into the pot, pour some boiling water in it, and, when the pot is well warmed, put the ground coffee into the bag; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy.

Boiled Coffee

One full coffeecupful of ground coffee, stirred with one egg and part of the shell, adding a half cupful of cold water. Put it into the coffee boiler, and pour on to it a quart of boiling water; as it rises and begins to boil, stir it down with a silver spoon or fork. Boil hard for ten or twelve minutes. Remove from the fire and pour out a cupful of coffee, then pour back into the coffeepot. Place it on the back of the stove or range where it will keep hot (and not boil); it will settle in about five minutes. Send to the table hot. Serve with good cream and lump sugar. Three-quarters of a pound of Java and a quarter of a pound of Mocha make the best mixture of coffee.

Berry Breakfast Tarts

Line small pie-tins with pie crust and bake. Just before ready to use fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. Sprinkle over each tart a little sugar; after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast table.

Bananas with Oatmeal

Add a teaspoonful of salt to a quart of rapidly boiling water and sprinkle in two cups of rolled oatmeal. Set the saucepan into another dish of boiling water (double boiler), cover and cook at least one hour. Longer cooking is preferable. Have ready half a banana for each person to be served. The banana should be peeled and cut in thin slices. Put a spoonful of the hot oatmeal over the bananas in the serving dishes. Pass at the same time sugar and milk or cream. Other cereals may be served with bananas in the same way.

Hash Brown Potatoes

(Sufficient to Serve Six)

* 6 medium-sized cooked potatoes
* 1-1/2 tsp. salt
* 2 Tb. butter
* 3 Tb. milk
* 1/4 tsp. pepper

Slice or chop the cold potatoes, place in a buttered pan, add the salt and pepper, melt the butter, and pour it over them. Place in a hot oven until nicely browned. Stir, add the milk, and brown again. Stir again, brown the third time, and serve.

A Vintage Breakfast Menu

Sliced Bananas
Cream of Wheat
Graham Muffins
Butter
Puff Omelet
Coffee

In most homes, breakfast is a meal that is gathered together with as little thought and preparation as possible. The reason for this is that the housewife feels that she does not wish to rise early enough in the morning to prepare an elaborate menu. Breakfast, however, should be the most attractive meal in the day, because it is one that gives to each member of the family the right start for the day and sustains him until luncheon time. In most cases, a cup of coffee and a slice or two of toast do not start one with a cheerful attitude, nor do they contain sufficient food value to nourish the individual properly. With a little forethought and planning, certain foods may be partly prepared for breakfast the day before. If this is done, the time required for the actual preparation of the breakfast need not be greatly increased. For example, in the accompanying menu, the cream of wheat may be cooked the evening before, the materials for the graham muffins measured, and even the pan in which they are to be baked greased, and the materials for the omelet collected and measured. If all this is done, the preparation necessary in the morning will consist merely of slicing the bananas, reheating the cream of wheat, preparing the coffee, baking the muffins, and making the omelet. While the coffee and cream of wheat are heating or cooking, the oven will be heating, so that when the muffins are mixed it will be ready to bake them; and while these are baking the omelet may be prepared. When this is done, all will be ready to serve.

Scrambled Eggs

A pleasing variety from the usual methods of preparation is offered by means of scrambled eggs, which are not difficult to make. Too long cooking, however, should be guarded against, for it will cause the protein in the eggs to become too hard and to separate from the liquid and will produce watery scrambled eggs. To be most satisfactory, they should be taken from the pan just before they have finished cooking, for the heat that they hold will complete it. Eggs prepared in this way, according to the accompanying recipe, may be served on toast or with ham and bacon. If they are served with meat, a smaller portion of meat should be given to a person than is ordinarily served.

(Sufficient to Serve Six)

* 6 eggs
* 3/4 c. milk
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 Tb. butter

Beat the eggs slightly, and to them add the milk and seasonings. Melt the butter in a frying pan and, when the butter is hot, pour the egg mixture into it. As the eggs begin to thicken, stir them up from the bottom of the pan and continue to stir them until the entire mass has thickened slightly. Before the eggs are entirely cooked, remove them from the pan. Bacon and ham fat may be used instead of butter, and they are strongly recommended if they can be secured, for they lend an excellent flavor to scrambled eggs.

Hard Cooked Eggs

Eggs that are cooked hard may be served hot or cold, or they may be used in numerous ways, as, for example, to garnish a dish to which the addition of protein is desirable or to supply a high-protein dish for some light meal.

To prepare hard-cooked eggs, bring to the boiling point sufficient water to cover well the desired number of eggs, about 1 pint of water for each egg to be cooked usually being sufficient. Carefully drop the eggs into the water and place the pan on the back of the stove where the water will not boil, but will stay hot. Allow the eggs to remain in the hot water for 45 minutes; then remove them, and if they are desired hot, serve them at once. If they are not to be served hot, pour cold water over them and allow them to cool before removing the shells in order to prevent the yolks from discoloring.

When prepared in this way, eggs will be found to be tender and at the same time well cooked; whereas, if they are cooked at the boiling point, they are certain to be tough and leathery and consequently less digestible.

Poached Eggs on Toast

Eggs poached according to the directions just given can be made both appetizing and attractive by serving them on toast, as shown in Fig. 12; indeed, the addition of toast to a poached egg adds a quantity of carbohydrate, a food principle in which the egg is lacking. If the toast is buttered, fat is added, and such a dish, together with fruit, makes a very excellent breakfast. A slice of toast of medium size with the usual amount of butter and egg will have a food value of about 225 calories. In preparing poached eggs on toast, the usual custom is to butter slices of freshly made toast, moisten them with hot milk or cream, and place on them freshly poached eggs. The eggs are then seasoned with salt and pepper, and, if desired, a little piece of butter may be dropped on each one. To add to the attractiveness of such a dish, the toast may be cut round with a cookie cutter or a square piece may be cut diagonally to make two triangular pieces.

Poached Eggs

Eggs properly poached make a very attractive breakfast dish, but the poaching should be well done in order to have the dish attractive and digestible. The food value of a plain poached egg is, of course, identically the same as that of a soft-cooked, a hard-cooked, or a raw egg. Eggs are usually poached in a shallow pan, although egg poachers are to be had.

To poach eggs in a shallow pan, pour into the pan sufficient water to cover the eggs that are to be cooked, add a teaspoonful of salt or of vinegar for each pint of water, and bring it to the boiling point. Remove the pan from the flame or reduce the heat so that the water will cease to boil. Break the eggs, one at a time, into a saucer and then slide them carefully into the water. Do not allow the water to boil after the eggs have been added, as boiling toughens the egg white and in addition causes considerable loss by tearing it into shreds. When the eggs are set, remove them carefully from the water and season them with salt and pepper. A convenient way to remove the eggs is to use a large spoon that has holes in the bowl for draining off the water. The salt or vinegar is added to the water before cooking in order to solidify the albumen and keep it in a mass.

Soft Cooked Eggs

Eggs that are cooked soft, or jellied, may be used for any meal in which plain eggs can be served. When properly prepared, they are both digestible and attractive, and any person who is able to eat eggs at all can eat them in this form.

To prepare soft-cooked, or jellied, eggs, first bring to the boiling point sufficient water to cover well the desired number of eggs, which is usually 1 pint of water to each egg. Then drop the eggs into the water carefully, remove the pan from the fire, place a cover on it, and set it on the back of the stove, where the water will not heat further nor cool too rapidly. Allow the eggs to remain in the water for 5 minutes.

When eggs cooked in this manner are served, they will be found to be the consistency of jelly all the way through. This method of cooking is preferable to boiling them for 3, 4, or 5 minutes, because boiling cooks the white just inside the shell very hard, while the yolk of the egg remains liquid.