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Lesson 2 |
1/2 oz. Fleischman's Household Compressed Yeast combined with 1 tablespoon granulated sugar 1 1/4 cups scalded milk, or hot water (half milk and half water may be used) 2 tablespoons shortening 1 1/2 teaspoons salt About 3 3/4 cups sifted bread flour, or enough to form medium dough. Add a little more flour if dough feels sticky.
Pour scalded milk or hot water over shortening and salt. When lukewarm, add sugar that has been combined with the yeast. Then add flour little at a time, and when too stiff to mix with spoon, turn out onto well-floured covered board. Knead thoroly about 5 or 6 minutes or until smooth. Place into No. 6 well greased bowl. Rub top with melted shortening, cover, and allow to rise about 1 hour or until double in size. Turn out onto board and knead again bout 3 or 4 minutes. Place in greased bowl, rub top with melted shortening, and allow to rise again for about 30 minutes until double in size; after this turn out onto board and knead dough again about 1 minutes, shaping it to fit medium size bread pan that has been well greased. Brush with melted shortening, or beaten egg to which a tablespoon of milk has been added. Cover and allow to rise, away from drafts, until slightly more than double. Bake in a 400 Fh. Oven about 30 minutes; reduce heat to 350 and finish baking for about 30 more minutes. This amount makes 1 loaf, if using bread pan that measures about 9 x 4 1/2 x 2 1/2 inches.
1 oz. Fleischman's Household Yeast combined with 1 tablespoon sugar 1 cup scalded milk 3 tablespoons shortening, 1 teaspoon salt About 3 3/4 cups sifted bread flour 1/3 cup granulated sugar 1 whole egg or 2 egg yolks beaten with Dover Beater 1 cupful raisins covered with hot water and simmer several minutes, drained, dried on a towel, and sprinkled with flour.
Pour scalded milk over shortening, sugar and salt. When melted, add the well-beaten eggs, and when lukewarm, add the dissolved yeast. Then gradually add about 3/4 of the flour; then add the raisins that have been dried on a towel and sprinkled with flour, a few at a time, beating until well mixed. Last, add rest of flour. Turn out onto floured covered board and knead about 7 or 8 minutes. Place in well greased No. 7 bowl, and allow to rise until doubled. It will take about 2 hours for this dough to rise the first time because of the large amount of sugar, raisins, etc. When doubled in size, knead again for several minutes. Place in greased bowl; brush top with melted shortening and let rise again for about 1 hour until doubled. Then turn out onto board and roll dough into rectangle that measures about 9 x 18 inches. Brush entire surface well with beaten whole egg and sprinkle with about 1 tablespoon of cinnamon. (Less cinnamon may be used). Roll and place with open end down in a very well greased bread pan that measures about 9 x 4 1/2 x 2 1/2 or larger. Allow to stand in warm place until a little more than double in size. Bake in a 400 Fh. Oven about 35 minutes; then reduce heat to 350 and bake about 25 more minutes. Makes 1 loaf.
Recipe for pan 9 x 5 inches Recipe for pan 9 x 3 inches 1 1/2 cups sifted cake flour 3/4 cups sifted cake flour 1/2 cup sifted cocoa 1/4 cup sifted cocoa 2 cups egg whites 1 1/3 cups egg whites 1/3 teaspoon salt 1/8 teaspoon salt 1 teaspoon cream of tartar 3/4 teaspoon cream of tartar 2 1/4 cups granulated sugar 1 1/3 cups granulated sugar 2 teaspoons vanilla 1 teaspoon vanilla
Sift flour with cocoa together 2 or 3 times. Separate eggs and to the whites, add the salt. With Dover or electric beater beat until foamy; then add cream of tartar and continue to beat until whites cling to bottom and sides of bowl. Fold sugar in little at a time, add vanilla, and lastly the flour and cocoa. Pour batter into ungreased Angel Food Pan and cut through batter, with a knife or spatula, a few times. Bake in a 300 Fh. Oven about 1 hour and 10 minutes for large cake, or 1 hour for smaller cake. Raise heat to 375 last 10 minutes. When done, remove from oven, invert pan and let stand only until cake is cold. Loosen sides and bottom with knife or spatula and turn out onto cake platter. This cake may be left whole and decorated as desired.Individual French Pastries:
Cut Chocolate Angel Food Cake crosswide into two or three parts, then into individual portions. Fill with French Cream Filling or Buttercream Icing. Spread entire surface with Buttercream Icing and cover sides with finely chopped nuts, chocolate shot, coconut, or as desired. Decorate top with buttercream flowers. Place in paper cups.
for pan that measures about 10 1/2 x 4 1/2 inches 1 1/4 cups medium soft butter (half butter and oleomargarine may be used) 2 1/4 cups sifted granulated sugar 1 1/2 cups egg yolks thoroly beaten with Dover or electric beater about 5 minutes, until very light and lemon colored. 4 cups sifted cake flour 5 teaspoons Royal Baking Powder ( or 4 teaspoons double acting baking powder) 2 teaspoons vanilla, 1 cup milk room temperature
Cream butter well with electric beater or wooden spoon. Add sugar gradually and beat thoroly. Add well beaten egg yolks little at a time and continue beating until mixture is light and fluffy. Add flour, by hand, to which baking powder has been added alternately with the milk, about 1 cupful of flour at a time, and beat with spoon only until mixture is light and smooth. Add flavoring. Pour into a deep, well greased (use 2 teaspoons unsalted shortening) and bread floured tin, that measures about 10 1/2 x 4 1/2 inches. Bake about 1 hour and 30 minutes in a 325 Fh. Oven, or until firm to the touch. Raise heat to 375 last 15 min. When done, remove from oven; let stand in pan about 20 minutes, loosen sides and around tube, and turn out onto cake cooler. When cold, sprinkle with confectioners sugar, or frost as desired. This cake may also be baked in 3 layers at 350 Fh. About 40 minutes.
1 cup butter, medium soft (half butter and half oleomargarine may be used) 1 1/2 cups sifted granulated sugar 1 cup egg yolks beaten until light about 5 minutes, with Dover or electric beater 2 3/4 cups sifted cake flour, combined with 3 teaspoons of Royal Baking Powder, (or 2 teaspoon Calumet Baking Powder) 3/4 cup milk room temperature, 1/4 teaspoons vanilla Bake in a deep tin about 45 minutes at 325 Fh. Then 15 more minutes at 375 Fh.
to cover and decorate one cake 1/3 cup fresh egg whites 1 1/2 cups granulated sugar 1/4 lb. Butter washed in ice water and 1/4 pound oleomargarine 1/3 teaspoon cream of tartar 4 1/2 tablespoons cold water 1 1/2 teaspoon vanilla
Combine all these ingredients, except butter, in upper part of double boiler. Mix well. If using an electric beater, bring water in lower part of boiler to a good boil and remove from stove. Place upper part on (with ingredients in it) and beat at once about 5 or 6 minutes or until thick and it forms swirls. If beating by hand, keep lower part of boiler over a very low flame and beat about 7 or8 minutes. When done, remove at once from hot water; cover with a damp cloth and let stand in cold place only until cool, about 1 hour. Then wash the 1/2 pound of salted butter in ice water until pliable; place in refrigerator and let stand until firm. While butter is firm, beat until light and fluffy but not runny, then add to it the cool marshmallow, a spoonful at a time, and beat only until blended. Takes one recipe of icing to cover and decorate 1 plain cake. 1 1/2 recipes will cover one fancy cake or 36 individual pastries. 2 oz/ cool melted baking chocolate may be added to this icing. If mixture appears coarse or if it curdles, add a little hot melted butter to it and beat thoroly.
1 pound cooked Navy Beans 1 1/4 cups tomato catsup (or less) 4 slices of bacon or salt pork cut into small pieces 1 tablespoon Fuji Bead Molasses (or other molasses) 1/2 teaspoon black pepper 3 tablespoons cornstarch 1 tablespoon White Karo Syrup 1 tablespoon salt 2 strips of bacon or salt pork cut into halves crosswise for top of beans Place 1 pound of Navy Beans in a large bowl; wash thoroly; then cover well with warm water. Let stand over night. Next day, pour beans and the water in which they were soaked, into a covered pan. Cook gently until very tender about 2 hours, depending on quality of beans. When done, drain off excess water, but so as not to have beans too dry, leave about 1 1/2 cupfuls of the liquid. Add 1 cup of the catsup to the beans, 4 slices of bacon or salt port cut into small pieces, salt and pepper. Make a past with the cornstarch, syrup, 1/4 cup catsup, and molasses. Add all to the beans. Pour into well greased baking dish. Arrange slices of bacon or pork over top. Bake covered, in a275 Fh. Oven about 3 hours or until tender, removing cover toward end. If they boil over while baking, keep cover slightly ajar.
4 1/2 cups of sifted Pillsbury Bohemian Rye and Wheat Flour 1/2 cup white sifted flour About 1 tablespoon salt, about 1 tablespoon Caraway Seed 3/4 cup of cool sour milk (or sour cream or buttermilk) and 1 cup boiling water 1/2 ounce of yeast, combined with 1 tablespoon sugar Scalded sweet milk maybe used instead of sour milk if desired; in so doing use 2 tablespoons of shortening.
Pour boiling water over caraway seed and salt. Very slowly add buttermilk, sour milk or cream. When lukewarm, add dissolved yeast; then gradually add flours that have been combined, beating thoroly until too stiff to work with wooden spoon. Turn out onto well floured board and knead about 5 minutes with palms of hands, adding enough more white flour (about 2 tablespoons) to form a medium dough, not too heavy and not too soft. Place in a No. 6 buttered bowl, rub top with melted butter and allow to rise until double in size. Turn out onto board and knead well a minute or so, shaping to fit medium size bread tin, dipping hands in flour if dough feels sticky. Brush with melted butter or well beaten egg yolk to which add 2 tablespoons of milk. Allow to stand in room temperature until double in size. Bake in 400 Fh. Oven about 40 minutes, then lower heat to 350 Fh. And bake about 20 minutes longer. Remove from tin when done, and brush with butter. Place on cake rack or across bread tin, and allow to cool. Do not cut until cold.Back to top | Previous Lesson | Next Lesson | Table of Measures | Back to Index