Woman's work. (Athens, Georgia) 1887-1???, May 01, 1888, Image 7
®rrdunj +
iSll
pi
ar ;, El “hBjS
—«r ." ,a\a3 *f‘'/* I
UTILIZING BREAD.
A good deal of bread is thrown
away by those who can ill afford
it, from lack of knowledge how
to utilize it. On the farm, in
most instances, of course, stale
bread is not wholly lost, for
ll
if wet a little, it makes good food for
poultry, or may be given to tbe pigs,
but this is not tbe best way to make
use of it, even by those who have
poultry and pigs. There are many ways
to utilize stale bread. It makes delicious
griddle-cakes when soaked in water. Three
slices with water to cover them should be
sufficient when the milk and flour are ad- '
ded, to make nearly two quarts of batter.
You can, of course, use an egg or two if
preferred, but they are not necessary.
W hen the bread has soaked soft, make it
fine with a spoon, add the milk and suf
ficient flour to stiffen so that the cakes
may be easily turned. If sour milk is
used, add to the batter one even tablespoon
ful of soda. If you do use sour milk,
use twice as much cream of tartar as
soda, or better still, two spoonsful of
Royal baking powder. French toast,
always a favorite dish with children, can
be made of thin* slices of stale bread mois
tened in milk and eggs—two eggs to a pint
of sweet milk—and then fried on a griddle
with a mixture of butter and lard, and
may be eaten with sugar or syrup, like
griddle-cakes. Pieces of bread which are
not too hard can be made into a resem
blance of turkey dressing. Cut the bread
into dice, and if you have a quantity of
gravy from which fat can be taken, left
from any kind of roast—though a piece of
butter will do as well thoroughly grease
the bottom of a pan, put in the bread, with
some little lumps of butter and plenty of
seasoning; then pour enough boiling water
on to moisten it, cover tightly, and, in a
moment, it will steam through and you can
stir it, and either brown a little or have it
moist like dressing. It should be eaten
with nice gravy over it, and is a good sub
stitute for potatoes. The little, dry, hard
pieces and crusts, which always accumu
late, can be put into a pie-pan in an
oven that is just hot enough to dry
and make them a light brown,
then roll them fine and put away to use in
making croquettes, frying fish, etc. Even
those lightly browned crumbs make excel
lent griddle cakes with the addition of two
eggs and a handful of flour and milk made
into a batter. Stale bread may be utilized
in many ways; it makes good puddings
with the usual addition of milk and eggs.
The fact is, where economy is the rule,
bread will not be thrown away.
The dishes on which meats, game, poul
try or fish are served ought to be large
enough to leave a space of about two in
ches between the food and the border of
the dish. It is very awkward for the carver
to cut up a large piece on a small dish.
An extremely delicate and simple addi
tion to the desert is baba, a Turkish inven
tion. Rub a lb. of butter into a lb. of
flour, strew into it a lb. of seedless raisins,
4 ozs. of sifted sugar, J teaspoonful of salt.
Make a hollow in the centre and put in it
a large spoonful of yeast, 8 eggs beaten to
a foam ; boil a dram of saffron in a quarter
pint of water, strain it, add to the liquor a
large glass of wine, then stir all in the
paste. Beat it for half hour, cover and
leave it for six hours; then beat it again
for a quarter of an hour, fill a buttered
m jld, and bake immediately for half hour.
When done, turn out of the mold.
A useful table of measures and weights
for the kitehen is the following, recom
mended by as good authority in culinary
matters as Airs. Lincoln: Four teaspoons
ful of liquid, one tablespoonful; three tea
spoonsful of dry material, one tablespoon
ful; four tablespoonsful of liquid, one wine
glass, one-half gill or one-quarter cupful;
two gills, one cupful, or half pint; sixteen 1
tahlespoonsful of liquid, one cupful; four
cupsful of liquid, one quart; four cupsful
of flour, one pound or one quart; two
cupsful of solid butter, one pound.
Orange salad is a delicious accompani
ment for game, broiled or roasted poultry,
when made as follows: Slice tart, juicy
oranges, removing the seed, arranging tbe
slices on a salad dish and dressing them
with salad oil, a squeeze of lemon juice, a
pinch of salt and a dust of cayenne.
A good potato, when cut, shows a light
cream color, and if the cut surfaces are
rubbed together a white froth will appear.
If drops of water appear instead, they are
not good.
A piece of zinc placed on the live coals
.in a hot stove has a good effect in cleaning
out a chimney that is filled with soot.
If tinware is badly tarnished, boil it in
hot water with soda before scouring.
Juniper berry tea is good for sick head
ache.
Cheese Straws.—There are various
recipes for making cheese straws, but the
following is the original way of making
this now fashionable delicacy: Take two
ounces flour—best pastry—mix it with a
little pepper and salt, rub in two ounces
butter—as for pie-crust—and when these
are thoroughly incorporated add two ozs.
of grated cheese, (Parmesan preferable, but
any dry, strong kind will do). Work the
mixture to a smooth paste with the yolk of
an egg. Should there not be sufficient
moisture in the yolk of one egg, use part of
another, or a very little lemon juice, but on
no account add water, which has a tendency
to make the crust tough. Work the paste
till it is smooth and stiff, and roll it out till
about one-eighth of an inch thick, then cut
into straws about five inches long and one
quarter of an inch wide.
Vanilla Biscuit.— Mix one-quarter
pound of butter with one-half pound of
sugar; add one-half pound of flour and two
well-beaten eggs, one teaspoonful of baking
powder, one-quarter pound of currants, and
several drops of vanilla essence ; roll it out,
then cut in shapes and bake in a floured
tin. Scones: One-half pound of flour, one
tablespoonful of baking powder, a pinch of
salt, and one ounce of butter, with suffi
cient milk to make a very light dough;
roll it out, divide in pieces, round them,
and bake on a floured tin sheet or in but
tered soup plates. Fora thirdiind, mix
with one pound of roll dough an egg beat
en up in a teacupful of warm milk, and
then one-quarter pound of butter dissolved
in it; divide it into pieces, round them and
bake in a brisk oven ; cut them open and
butter hot.
Angel Cake is exceedingly light and
very good, but must be eaten while
perfectly fresh. Among a variety of re
cipes the following is one of the simplest:
Take the whites of six fresh eggs, and beat
them to a froth; then add six ounces of
best white powdered sugar and a teaspoon
ful of vanilla flavoring. Into this stir
lightly four ounces and a half of the finest
white flour, which must be perfectly dry,
in fact, it is much better warmed. Pour
at once into a tin (about half filling it),
and instantly transfer to an oven with a
good regular heat, neither too hot nor too
cold. When baked do not put it in a cold
place at once, but let it gradually cool.
. Lemon Wafers.—Beata quarter of a
pound of butter to a cream, add half pound
of powdered sugar. Beat six eggs till
creamy, and mix with the butter and sugar,
then add the juice, also the rind of two
lemons, with one grated nutmeg, and flour
to make a stiff batter. Beat all together
until light. Heat the wafer irons over a
clear fire, grease lightly with butter, put
in enough of the batter to fill the irons,
close, and turn over a clear fire until brown.
1 ake out, dust with powdered sugar and
roll around a smooth stick, remove care
fully when cold.
A Good Substitute.—l conjured up a
new dish the other day. I wanted some
maccaroni for breakfast, but had none in
the house, so washed a cup of rice, put into
a dish of boiling salted water, and let it
boil till nearly done; then drained off tbe
water and put the rice in a pudding dish;
stirred in a little butter; sprinkled over it
a heaping tablespoonful of grated cheese,
then just covered it with hot milk, and
baked it about twenty minutes. It was
good and we liked it about as well as mac
caroni.—Aunt Em.
Southern Batter Bread.—Three cups
of meal, halt cup of boiled rice, (cold), one
pint of boiling water, one teaspoonful of
salt, three eggs, one cup of buttermilk, or
sour milk, one spoonful of lard, one even
teaspoonful of soda, or two of Royal pow
der. Sift the salt, soda and meal together,
twice, wet up with hot water and beat in
the rice and lard, then the beaten eggs,
lastly the sour milk. Bake in a shallow
tin or pie plate.
Coffee Cream. Beat one quart of rich,
sweet cream to a stiff froth, like the white of
eggs for icing; then mix with one-quarter
pound granulated sugar, and shortly be
fore serving, beat into it one cup of cold
coffee extract, which has been made by
slowly filtering two cups of boiling water
through two ounces of finely ground coffee.
Serve in a glass dish, with lady fingers or
fresh sponge cake.
Economical Soup.—Take six or eight
potatoes, according to size; pare and slice
them very thin. Cut up enough cabbage,
to fiß a coffee cup, put together in a kettle
of water—about a quart—boil till perfectly
soft, then mash fine, add a pint of milk, a
teaspoonful of salt and pepper, and a piece
of butter the size of a hen’s egg. Bring it
to a boil, and serve hot with slices of toast
ed bread or crackers.
Hollandaise SaucfJs simply a but
ter plainly melted in a saucepan,
flavored with a little pepper and salt and
the squeeze of a lemon ; this is allowed to
settle over the fire, and is then poured,
free from the sediment at the bottom of
the pan, into a very hot sauce-boat. This
sauce is a valuable addition to fish, aspara
gus and all green vegetables.
A Good Sweet Sauce for puddings is the
following: Half teaspoonful of flour mixed
dry in one cupful of sugar, half a cupful of
butter and one small nutmeg, grated, with
one pint of boiling water poured over it
and boiled for ten minutes, makes a good
sauce lor plum-pudding and any kind of
pudding containing fruit. It may be
flavored in any way desired.
Muffins—One pint of milk, two beaten
eggs, two tablespoonsful of melted butter,
two tablespoonsful of sugar, two teaspoons
ful of cream tartar, one teaspoonful of soda,
flour enough t-> make a batter that will
drop from the spoon.
Scalloped Codfish—Mix together two
teacups of mashed potatoes, one and one
half teacups of cold boiled codfish, two and
one-half tea-cups of milk, one-half egg,
and one quarter of a tea-cup of butter ; bake
a light brown.
Sugar Cakes—Three coffee cups of
sugar, five eggs and one cup of butter; beat
very light, then add one nutmeg grated,
flour enough to roll, one-fourth of a cup of
water and two teaspoonsful of baking pow
der.
Rice Pudding—Three tablespoonsful of
dry rice, half a cup of sugar, one quart of
milk, put in a pan, flavor with lemon or
vanilla and bake in a slow oven four hours
without stirring. Serve either hot or cold.
Corn Starch, Blanc Mange and
Chocolate Sauce.—Take two tablespoon
fuls of corn starch and mix with cold milk
very smooth ; warm to boiling point, two
pints of milk, in which some lemon rind,
sugar and a few drops of essence had been
put, and pour into the corn starch without
the lemon peel, while stirring all the time.
Let simmer a few minutes while stirring,
and pour into a shape. Melt a little fresh
butter in sauce-pan, stir in half a spoon of
corn flour and some chocolate finely scraped,
with sugar to taste; pour in warm milk,
stirring all the time, and beat up with the
yolk of an egg. Having turned out the
blanc-mange at serving, pour the chocolate
sauce over it.
Noodles.—Mix a very stiff’ dough out
of three eggs a little salt and flour, roll
into very thin sheets, allow to lay a few
moments, then roll all up together and cut
into shreds with a sharp knife, shake apart
and allow to dry (one can dry thoroughly,
put away in a paper poke and use at any
time). These can then be added to beef
broth, chicken soup or may be cooked
about fifteen minutes in salt water, dipped
from the water and browned, butter poured
over for seasoning, or they are very good
seasoned with plenty of milk, butter and
cream with a little thickening. L. G.
To Boil Salt Meat.—Wash well, and
put on in plenty of cold wa<er; as soon as
it boils remove to the back of the stove
and let it simmer till perfectly ten
der. Corned beef is improved by putting
it while hot into a bowl or deep dish, and
putting a plate with a heavy weight on the
plate, on top of it, this presses it together
so it cuts in smooth slices. Ham is bettered
by skinning when well done, and putting
it in a dripping-pan half filled with sour
cider and water. Baste well, and bake till
the fat is brown.
Brown Bread.—The recipe contributed
by Mrs. Cleveland to a book of recipes for
tb^fay-ia as follows;
>lh.wl rye
flourjY^ ■■■ -‘our’ milk, one large cup
molasses, one tablespoonful soda, one table
spoonful salt. Steam two and one-half
hours and bake from twenty minutes to
one-half hour, depending upon heat of
oven.
Spiced Salt for force-meat or stuffing.
Mix one-fourth ounce each of powdered
thyme, bay leaf and pepper, one-eighth
ounce each of marjoram and cayenne pep
per, one-half ounce each of powdered clove
and nutmeg, and to every four ounces of
this mixture add one ounce of salt and
keep it in a tightly closed jar.
Potato Rolls—Five large potatoes
mashed while warm. Add one quart of
flour, salt to season, one teacup of milk,
stir until light, make into rolls, let stand
two hours, then bake.
Truffles.—Take one egg, one table
spoonful butter, two of cream, and flour to
make a stiff dough, roll thin, cut the size
of a saucer. Fry in boiling lard, sprinkle
with sugar and cinnamon.
Molasses Butter-scotch—One cup of
New Orleans molasses, one cup of brown
sugar, one-half cup of butter. Boil until
it snaps when dropped into cold water.
Tartlets—Line patty pans with pie
crust; bake until nearly done, take from
the oven and fill with jelly or any kind of
preserves, and finishbaking.
Sugar Cookies —One and one-half cups
sugar, one cup butter, one cup sour cream,
one egg, one teaspoon soda, one teaspoon
baking powder; mix soft.
Cup Cake—One cup of sugar, two eggs,
one-half cup of butter, one-half cup of
milk, two cups of flour, two teaspoons of
baking powder.
The man to whom virtue is but the orna
ment of character—something over and
above not essential to it—is not yet a man.
Speech is the golden harvest following
the flowering of thought.