The Century Cook Book

by Mary Ronald

[CHAPTER XV.]

[Bread.]

• Remarks about yeast, [338].
• Yeast, [338].
• Dick Bennet’s receipt for yeast, [339].
• Yeast receipt No. 2, [339].
• What to do when yeast is not obtainable to start the fermentation, [339].
• Proportions of raising materials and other items, [340].
• General directions for making bread, [340].
• Time, [340].
• Raising, [341].
• Proportions of material, [341].
• Mixing, [342].
• Making a sponge, [342].
• The crust on dough, [342].
• Kneading and molding, [342].
• Baking, [343].
• Care of bread after it is baked, [344].
• Baking bread rolls, [344].
• Flour, [344].
• Bread pans, [344].
• Water bread No. 1, [345].
• “ “ “ 2, [345].
• Milk bread, [345].
• Potato bread, [345].
• Receipt for making one loaf of bread or one pan of biscuits in two hours, [346].
• Bread made with baking-powder, [346].
• Whole wheat flour, [346].
• Graham bread, [346].
• Gluten bread, [347].
• Boston brown bread, [347].
• Toast, [348].
• Milk toast, [348].
• Panada, [348].
• Pulled bread, [349].
• Zwieback, [349].
• Bread fritters, [349].
• Bread rolls, [349].
• Crescents, [350].
• Braids and twists, [350].
• Cleft rolls, [351].
• Luncheon and tea rolls, [351].
• Parker House rolls, [351].
• Tea biscuits made with baking-powder, [352].
• Sour milk, [352].
• Corn bread No. 1, [353].
• “ “ No. 2, [353].
• Puffs or pop-overs, [354].
• Graham gems, [354].
• Corn gems, [354].
• Muffins, [355].
• Raised muffins, [355].
• English muffins or crumpets, [355].
• Sally Lunn, [355].
• Waffles, [356].
• Hominy cake, [356].
• Oat cake, [356].
• Bran biscuits, [357].
• Bread sticks, [357].
• Rusks, [357].
• Dried rusks, [358].
• Bath buns, [358].
• Coffee cake, [358].
• Brioche, [359].
• To make a brioche roll with head, [360].
• a brioche crown or ring, [360].
• Buns, [360].
• Brioche for timbales or cabinet puddings, [361].
• Pancakes, [361].
• Plain pancakes, [362].
• Flannel cakes, [362].
• Rice pancakes, [362].
• Bread pancakes, [362].
• Cornmeal pancakes, [363].
• Buckwheat pancakes, [363].
• Adirondack pancakes, [363].

[CHAPTER XVI.]

[Sandwiches and Canapés.]

• General remarks, [364].
• Shapes, [364].
• How to prepare the meat, [364].
• Butter, [365].
• Rolls, [365].
• How to prepare the bread, [365].
• Meat sandwiches, [365].
• Fish sandwiches, [366].
• Egg sandwiches, [366].
• Salad sandwiches, [366].
• Spanish sandwiches, [367].
• Cheese sandwiches (mock crab), [367].
• Raw beef sandwiches, [367].
• Sweet sandwiches, [367].
• Canapés, [368].
• Cheese canapés, [368].
• Ham canapés, [368].
• Anchovy canapé, [368].
• Sardine canapé, [368].
• Canapé Lorenzo, [369].

[Cheese and Cheese Dishes.]

• General directions, [369].
• Cheese soufflé, [370].
• Crackers and cheese, [371].
• Cheese canapés, [371].
• Welsh rarebit, [371].
• Golden buck, [372].
• Cheese straws No. 1, [372].
• Straws No. 2, [372].
• Patties, [373].
• Cottage cheese, [373].

[CHAPTER XVII.]