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The following recipe is given for the short process, but it may be used for the long process by merely decreasing the quantity of yeast. 1 yeast cake 2 c. lukewarm liquid 2 tsp. salt 1 Tb. sugar 2 Tb. fat 4-1/2 c. white flour 2 c. corn meal 1 c. white flour additional for kneading Put the yeast to soak in 1/4 cupful of warm water and let it dissolve.
1 cake compressed yeast 1/2 c. lukewarm milk 1 Tb. sugar 1/2 tsp. salt 2 c. white flour 1 egg 2 Tb. fat 1/4 c. brown sugar 1/2 c. white flour additional for kneading Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour.
Although the food combinations given are very satisfactory, a dish that is extremely appetizing to many persons may be made by combining both cheese and tomato with macaroni. 1 c. macaroni 1 c. grated cheese 2 qt. boiling water 2 Tb. butter 2 tsp. salt 1/8 tsp. pepper 1 1/2 c. canned tomatoes 1 tsp. salt
The addition of white flour makes the particles of corn meal adhere, so that most persons consider that white flour improves the consistency. 3/4 c. yellow corn meal 1-1/4 c. flour 1/4 c. sugar 3/4 tsp. salt 4 tsp. baking powder 1 c. milk 1 egg 2 Tb. melted fat Mix and sift the corn meal, flour, sugar, salt, and baking powder. Add the milk and well-beaten egg, and then stir in the melted fat.
3 c. flour 5 tsp. baking powder 1 tsp. salt 1/4 c. sugar 1 egg 2-1/4 c. milk 2 Tb. melted fat Mix and sift the flour, baking powder, salt, and sugar. Beat the egg, add to it the milk, and pour this liquid slowly into the dry ingredients. Beat the mixture thoroughly and then add the melted fat. Bake the cakes on a hot griddle as soon as possible after the batter is mixed.
1 c. macaroni 2 qt. boiling water 2 tsp. salt 1-1/2 c. milk 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 4 hard-boiled eggs 1/4 c. crumbs Break the macaroni into inch lengths, add it to the boiling salted water, and cook it until tender. Make a cream, or white, sauce of the milk, butter, flour, salt, and pepper as explained in the recipe given in Art. 90.
In order to assist with the incorporation of air, the egg yolk is well beaten before it is added; but the greater part of the lightness that is produced is due to the egg white, which is beaten and folded in last. The addition of nuts to a batter of this kind considerably increases its food value. 1-1/2 c. flour 2 Tb. sugar 1 tsp. salt 1 c. milk 1 egg 1 Tb. fat 1/4 c. chopped nuts
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Such rolls may be used in almost any kind of meal, and since they are brushed with butter before they are baked, they may be served without butter, if desired, in a meal that includes gravy or fat meat. 1 cake compressed yeast 1 pt. lukewarm milk 4 Tb. fat 2 Tb. sugar 1 tsp. salt 3 pt. white flour 1 c. white flour additional for kneading Dissolve the yeast in some of the lukewarm milk.
Oatmeal and other cereals may be used in the same way as rice, and bread containing any of these moist cereals will remain moist longer than bread in which they are not used. 1/2 c. uncooked rice 1-1/2 c. water 1 Tb. salt 1 Tb. sugar 1 Tb. fat 1/2 yeast cake 1 c. lukewarm liquid 6 c. white flour 1 c. white flour additional for kneading
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