Boston Cooking-School cook book

Cut stale bread in 14-inch slices, remove crusts, and cut in 3 pieces, crosswise. Toast, spread with butter, and sprinkle with sugar mixed with cinnamon, using 3 parts sugar to 1 part cinnamon. Let stand in oven until sugar has melted. CINNAMON TOAST II Toast one side, spread with melted butter, sprinkle with sugar and cinnamon mixture, as in Cinnamon Toast I, and toast in broiler, buttered side up, until mixture is melted. Butterscotch Toast. Spread with butter and brown sugar. Maple Toast. Spread with butter and soft maple sugar. ORANGE TOAST Cut stale bread in 14-inch slices, remove crusts, and cut in 3 pieces crosswise. ‘Toast one side, brush other side with melted butter, and sprinkle with 44 cup sugar to which has been added 14 cup grated orange rind and 2 tablespoons orange juice. Toast in broiler until mixture bubbles. MILK TOAST 1 pint scalded milk Y teaspoon salt 2 tablespoons butter 4 tablespoons cold water 2% tablespoons bread flour 6 slices dry toast Add cold water gradually to flour to make a smooth, thin paste. Add part of milk, stirring constantly until thickened. When smooth, add rest of milk, cover, and cook 20 minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all. Any thin white sauce may be used. Cream Toast. Use cream in place of milk. Omit butter. Brown Bread Milk Toast. Use brown bread. Dry in oven before toasting. 66 THE BOSTON COOKING-SCHOOL COOK BOOK FRENCH OR GERMAN TOAST 3 eggs 2 tablespoons sugar Y teaspoon salt 1 cup milk 6 slices stale bread Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on hot, well-greased griddle or in frying pan; brown on one side, turn and brown other side. Serve for breakfast or luncheon, with jam or marmalade, or with a sauce for dessert. BREWIS Break stale bits or slices of brown and white bread in small pieces, allowing 114 cups brown bread to 4% cup white bread. Butter a hot frying pan, put in bread, and cover with equal parts milk and water. Cook until soft; add butter and salt to taste. CHAPTER 6 RAISED BREAD AND BISCUITS BATTERS, SPONGES AND DOUGHS Batter is a mixture of flour and some liquid (usually combined with other ingredients, as sugar, salt, eggs, etc.) of consistency to pour easily or to drop from a spoon. Batters are termed thin or thick, according to their consistency. Sponge is a batter to which yeast is added. Dough differs from batter by being stiff enough to be handled. INGREDIENTS USED IN MAKING BREAD 1. Wheat Flour is superior to all others for bread making, be- cause it contains 2 proteins which form gluten when flour is made into a dough. This gluten is what gives the dough an elastic quality, so that it can expand and hold within it the gas bubbles formed by yeast or other leavening agents. Bread flour is made from hard wheat, which is especially rich in these two gluten-form- ing proteins. Whole wheat flour contains all of the wheat, in- cluding the bran and the germ. It may be coarse or fine. Other flours and meals may be used for yeast breads, but all, except rye flour, must be used in combination with wheat flour, and even rye flour is more successfully used when mixed with wheat flour. 2. Yeast, the minute cell-like plants put into bread dough to leaven it, may be bought in dry or compressed cakes or grown at home in the form of a “ starter’ or “ liquid yeast.’ Recipes in this book call for compressed yeast. If dry yeast is used, longer time must be allowed, since the cells are not growing actively. Amount of yeast required to raise bread. Most recipes in this book call for 1 yeast cake to each pint of liquid. The amount may be varied according to the following: 68 THE BOSTON COOKING-SCHOOL COOK BOOK