Bread And Biscuits In The Fireless Cooker. Part 2

Description

This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.

Bread And Biscuits In The Fireless Cooker. Part 2

Steamed Graham Bread

3 cups graham flour 1 teaspoon salt 1 cup molasses

1 cup white flour 3 teaspoons soda 2 1/2 cups sour milk

Mix and cook the same as Boston Brown Bread, using one radiator.

Cake

Any kind of cake can be baked in the fireless cooker; but different cakes require different heats, which can only be learned by experience. For instance: a batter with butter in it requires more heat than a light batter without butter. One must consider this fact in heating the radiators and in keeping the cake in the cooker. Use ordinary cake pans, placing same in bread and pastry rack which is furnished, using two radiators. It is a good plan after the cake has been in the cooker ten or fifteen minutes to open the top quickly and let the steam escape, if no steam outlet is provided. Below are a few recipes that have been well tried out on the fireless cooker.

Angel Cake

1 cup sifted flour 1 1/4 cups sifted sugar

Whites of 8 to 10 eggs Pinch of salt

1/2 teaspoon cream of tartar

Sift the flour four or five times before measuring; then sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators.

Sponge Cake No. 1

2 eggs

1 cup sugar

1 cup flour

2 teaspoons baking powder

1/2 cup hot milk

1 teaspoon flavoring

Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, well sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radiators.

Sponge Cake No. 2

4 eggs

1 cup sugar

Juice and rind of 1/2 lemon 1 cup flour

Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes.

Christmas Cake

1 1/2 pounds flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon cloves 2/3 teaspoon allspice 1 pound citron

1 pound currants

2 pounds seeded raisins

1 pound sugar 1 pound butter 12 eggs

2/3 cup currant jelly 1 1/2 teaspoons soda 1 cup molasses 1 teaspoon salt Dash of red pepper

Divide the flour into two parts; into one half put the cinnamon, nutmeg, cloves and allspice, and into the other mix the fruit. Cream the butter and sugar; add the eggs, well beaten, then the soda, dissolved in a little warm water and mixed with the molasses, salt and pepper. Put in round buttered pans and bake between two moderately hot radiators for two hours.