Home Recipes

DOUGHNUTS - Continued. DOUGHNUTS II.

5 Cups Flour. 1 Teaspoon Soda. 3 Teaspoons Cream of Tartar. 1 Teaspoon Salt. 1/4 Teaspoon Cinnamon.

1/8 Teaspoon Grated Nutmeg. 1 Cup Cream. 3 Beaten Eggs. 1 Cup Sugar.

Mix and sift flour, soda and cream of tartar and seasonings. Beat the eggs and add it to the sugar and cream. Add to dry ingredients and mix with a knife; add enough flour to make a dough stiff enough to roll. Pat, roll and shape as in Recipe I.

Sour Milk Doughnuts

4 Cups Flour - add enough to knead.

1 Teaspoon soda. 1/2 Teaspoon Cinnamon.

1 Teaspoon Baking Powder. 1/2 Teaspoon Salt.

1 Teaspoon Melted Butter. 3/4 Cup Sour Milk. 1/2 Cup Sweet Milk.

1 Cup Sugar.

1 Well Beaten Egg.

Mix according to directions for Doughnut Recipe II.

Add enough flour to knead, pat, roll, shape and fry as in Recipe I.

Apple Fritters

2 Apples Cut m Cubes., 1 Cup Flour.

2 Teaspoons Baking Powder.

3 Tablespoons Sugar. 1/4 Teaspoon Salt.

1/s Cup Milk. 1 Egg.

Mix and sift dry ingredients; add milk to the well-beaten egg; combine mixtures, then add the apples. Drop by spoonfuls and fry in deep fat. Drain on brown paper and sprinkle with powdered sugar.

Questions

1. Why is fried food difficult of digestion?

2. What is added to fried mixtures to reduce the tendency of absorbing fat?

3. How do you make doughnuts?

4. How can you tell when the fat is of the right temperature for frying doughnuts?

5. What should be done to doughnuts immediately after frying?

6. Why shouldn't you eat fried food every day?

7. Name 3 fats useful as foods.

8. Name 2 fats useful as frying mediums?

9. What is suet?

10. What is lard?

11. How may fats be clarified?

12. Give recipe for apple fritters.

13. How are the ingredients combined?

14. May other fruit be used in place of apples?

Suggestions For Home Application

A great many people suffer from indigestion. Much of this could be avoided if they would observe the proper methods of living. It is very much better to keep ourselves well by observing the rules of health than to spend time and money and undergo untold suffering trying to cure the ailments which have been brought on by disregard to nature's laws. If we would take proper care of our digestion, a very large per cent of our ills would be cured.

Indigestion is due to many causes: to improperly selected or incorrectly prepared food, or to disregard of proper mastication. The American people, as a rule, do not take sufficient time to eat. This subject has been discussed in an earlier chapter.

It is the purpose of the digestive fluids, aided by water, to dissolve the food, making it ready for assimilation. Gastric indigestion is due to disturbances in the stomach, while intestinal indigestion is due to disturbances in the intestines, etc.

The digestion of the carbohydrate begins in the mouth and is completed in the intestines, while the digestion of the protein begins in the stomach and is completed in the intestines.

Too much acidity in the stomach may be relieved by avoiding foods rich in carbohydrate, selecting a diet rich in animal constituents, such as milk, eggs, fish and bacon. In such a, case salt, pepper, mustard, spices, pickles, starch, sugar, acids and all strong condiments should be avoided - alkaline waters are often recommended. Foods containing gelatine are also considered very good in taking care of superacidity.

Steamed Mixtures

Preparation Of Brown Bread

Bread well deserves the title of Staff of Life, and, as it is used daily in every household in some form or another, a variety is desirable. Usually bread mixtures are baked, but steaming may well be employed to advantage in the cooking of them, thus providing a pleasing change.

School Recipe.

MATERIALS:

Brown Bread

3 Tablespoons Graham Flour. 1/8 Teaspoon Salt.

2 Tablespoons Cornmeal. 1/5 Teaspoon Soda.

1 Level Tablespoon Molasses.

3 Tablespoons and 1 Teaspoon Milk

Whole Wheat Pudding

3 Tablespoons Whole Wheat Flour. 1/16 Teaspoon Soda. 1/16 Teaspoon Salt.

1 Level Tablespoon Molasses.

1 Tablespoon Milk.

1 Teaspoon Beaten Egg. 1/2 Teaspoon Melted Butter.

2 Tablespoons Raisins.

STEAMED BROWN BREAD

Usually steamed bread mixtures are made from coarsely ground grams; ex., Graham flour, cornmeal, etc. It offers a variety in the preparation of flour mixtures and furnishes a wholesome and nutritious food.

Steaming

Steaming is cooking over the steam from boiling water.

Steaming may be done in a perforated steamer over a kettle containing boiling water.

A cooker or sterilizer may be used.

Cooking in the upper part of a double boiler, where the steam does not come in direct contact with the food, is called dry steaming.

Foods cooked in the upper part of a double boiler do not reach the boiling point of water, which is 212 degrees F.

A double boiler is most useful for making custards, scalding milk and cooking cereals, as it insures even cooking, prevents it from wasting or drying on the boiler, makes stirring unnecessary, and removes all chances of burning, so long as there is water in the lower part of the double boiler.

Steaming is a slower process than boiling.

Tough meats, hams, fruit cakes, puddings, etc., require a long, moist heat.

Fish, potatoes, sweet corn, rice, peas, beans, squash, cucumbers and pumpkins may be steamed to advantage.