Show 0 TEMPTING AND TOOTHSOME see recipes below household news ITC 1 jj what every good cook I 1 should know there are certain principles of food preparation which every good cook follows whether or not ashes conscious of doing so or understands stands the reasons on which they are based to be sure every so often we find a recipe which seemingly contradicts every principle of cookery that has ever been formulated al and in spite of it produces an excellent product I 1 suppose the proverbial exception that proves the rolel but in general following definite rules of cookery produces the best results consistently there is for example a standard method for mixing cakes then there are revolutionary methods such as that which is used in the 1 cake recipe below but its well to remember that the unusual method which in one recipe gives entirely satisfactory results for another recipe may not work at all these are general rules with an exception to prove every one I 1 do believe which the good cook follows as a matter of habit 1 when mixing butter cakes or muffins by the standard method fream cream shortening add sugar gradually then egg yolks add sifted dry ingredients and liquid alternately beginning and ending with the dry ingredients 2 unless a recipe specifies otherwise mix only until the ingredients are blended 3 cheese egg and milk mixtures require a low temperature for cooking too high a temperature is likely to cause curdling 4 when making pie crust have the ingredients as cold as possible 5 when egg white is added to a batter it should be beaten until it is stiff but not dry and folded lightly into the batter the recipes below will give you excellent results in spite of the fact that they seem somewhat contradictory but remember that the methods have been developed for these particular recipes and they may not work if applied to any other grandmothers ginger bread vz cup sugar Vs cup shortening 1 cup molasses 2 Vs cups flour 2 eggs beaten I 1 teaspoon cinnamon teaspoon cloves va teaspoon ginger 2 teaspoons soda teaspoon salt I 1 cup hot water sift together all dry ingredients in eluding sugar combine eggs mo lasses and hot water in which short ening has been melted and add to ti sifted mixture beat for 3 minutes bake in degree oven for 45 min utes requires 9 by 9 inch pan ilot hot water pastry makes I 1 pastry shell Vs cup shortening A 14 cup boiling water 1 ra cups flour I 1 teaspoon salt 24 teaspoon baking powder place shortening in a warm bo bowl wl pour boiling water over it and cream thoroughly with a fork place flour measured after sifting once salt and baking powder in in flour sieve and sift gradually into the creamed shortening and water mixture mix thoroughly make makeup up into a dough ball and chill thorough how true it is that the sauce can make or mar a dish whether that dish is a cheese soun souffle le or a cottage pudding in this column next week eleanor howe will give you some of her own favorite recipes for sauces of many kinds sharp tangy sauces for meat or fish a smooth mellow sauce to serve with souffles scuffles and sauces for ice cream and pudding too ly rollout roll out and arrange in pie tin prick well bake in a hot oven degrees for approximately 12 minutes custard pie 2 cups milk 3 eggs vi 24 tablespoon salt 5 tablespoons sugar scald milk beat the eg eggs as light add sugar and salt and mix carefully add scalded m milk a strain strai n into a well greased pie pan and bake in a slow oven degrees fahrenheit for about 40 minutes or until custard is firm bake a one ine crust pastry shell in a second pie tin exactly the same size as that used for the custard pie when the custard and baked pie shell are both thoroughly cooled gently slip the custard pie into the pie shell just before serving note this eliminates the soggy boggy pie crust so often found in custard pies jiff jiffy Y cake with self icing makes one 8 inch cake 14 cup butter 1 1 cup sugar 2 eggs ah cup milk 1 teaspoon flavoring extract az 1 cups flour cake flour preferred teaspoons baking powder va teaspoon salt soften the butter by creaming then add sugar unbeaten eggs milk flavoring extract and the dry ingredients which have been sifted together with a rotary beater or electric mixer beat for 2 to 3 minutes or until the batter is light and very smooth pour into greased pan 8 by 8 by 2 inches square and cover evenly with the following mixture 12 cup sweet chocolate grated vz cup nut meats cut fine bake in a moderate oven degrees fahrenheit for 35 to 40 minutes maple syrup muffins makes 12 muffins begg 1 egg vi 12 cup milk Vs cup maple syrup 24 4 cup butter melted 2 cups flour 2 teaspoons baking powder ya teaspoon salt beat egg until very light and blend with milk syrup and melted butter sift dry ingredients and add to first mixture blend until the batter is smooth pour into greased muffin pans and bake in a moderately hot oven degrees for about 20 min utes send for your copy ot of better baking every good cook needs a copy ot of eleanor howes book better bak ingi this decidedly practical book offers you a wealth of reliable tested recipes recipes for cookies and cakes for bread and pastry recipes for every day and recil vas for special occasions too send 10 cents in coin now to get your copy of better baking address your letter to be better ater baking care eleanor howe north michigan avenue chicago illinois released by western newspaper union |