This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Heretofore the dishes that you have cooked have consisted of one principal ingredient, with small quantities of others added to make this more palatable. In cooking you have had to consider the nature of but one, or at the most two, of the foodstuffs of which the principal ingredient was composed. What foodstuff did you consider in cooking eggs? in cooking cereals?
In this chapter you are to deal with mixtures of several kinds of food-material, and success will depend upon your understanding of the properties of each of the materials you use, and upon your care in measuring, mixing, and baking them.
Salt, 1/4 t. Eggs, 2.
Put the flour in a bowl; make a well in the centre of it; drop in the salt, then the unbeaten eggs. Add the milk gradually, stirring in widening circles from the centre.
Egg in a Nest, and Dropped Egg on Toast garnished with Parsley.
French Loaves, Finger Rolls, and French Rolls with Baking Pans for Each.
Bake in iron muffin-pans, or in earthen cups, in a hot oven for forty-five minutes. Reduce heat at the end of fifteen minutes.
The uncooked popover mixture is called batter.
Popovers are made light by the expansion of the water in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. When done the popovers should be crisp, hollow shells, several times the height of the batter, and well "popped-over."
Flour, 2 c. Baking-powder, 4 t.
Salt, 1 t. Butter, 2 tb.
Milk (or milk and water), about 3/4 c.
Sift the flour, baking-powder, and salt together. Rub in the butter (which should be cold and firm) with the tips of the fingers or cut it in with a fork until the mixture looks like meal. Push the flour to one side of the bowl, and add the milk, a little at a time, tossing, not stirring, the flour into the milk with a broad knife or spatula, until a soft dough is formed. When all the flour is moistened turn it on to a floured board. Knead it for a minute with the hands. Pat and roll it lightly with a rolling-pin to a thickness of three-fourths of an inch. Cut into biscuit with a small biscuit-cutter dipped in flour. Bake on a pan from twelve to fifteen minutes in a hot oven. For richer biscuits use from three tablespoonfuls to one-fourth cupful of butter.
Flour, 2 c. Baking-soda, 1t.
Salt, 1/2 t. Sour milk, 2 c.
This recipe makes thin, delicate cakes. For thicker ones use two and a half to three cups of flour.
Put the griddle where it will be hot by the time the cakes are mixed.
Sift the flour, salt, and baking-soda together. Beat the eggs well. Stir the milk into the flour. Add the beaten egg, and beat all together until well mixed. Bake by spoonfuls on a hot greased griddle.1 When the cakes are full of bubbles on top, and brown on one side, turn them over with a broad knife or a cake-turner, and brown them on the other side. If large bubbles rise at once to the top of the cakes, the griddle is too hot. If the top of the cake stiffens before the under side is brown, the griddle is not hot enough. Never turn a cake twice; a twice turned cake will be heavy.
In making griddle cakes with sweet milk, omit soda, and add two teaspoonfuls of baking-powder and one table-spoonful of melted butter.
1 Beat the batter well before pouring a fresh batch of cakes upon the griddle.