A calendar of dinners, with 615 recipes

Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes. Sufficient for twelve tarts. Apricot Tarts 2 cupfuls flour 2 teaspoonfuls vanilla extract ¥% cupful Crisco 1 teaspoonful baking powder 4 tablespoonfuls sugar Apricot jam or jelly ¥Y% teaspoonful salt Whipped cream 1 egg Angelica Preserved cherries Rub Crisco into flour, add salt, sugar, baking powder, break egg in and mix well with fork, then add vanilla. Roll out, cut with cutter and line Criscoed tartlet tins with the rounds. Line with paper and put in some rice or peas to keep paste from rising; bake in hot oven twenty minutes. Remove rice and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with cherries and angelica. Sufficient for thirty tarts. Bakewell Tartlets 4 tablespoonfuls sugar ¥% teaspoonful baking powder 2 eggs Y% teaspoonful salt 4 tablespoonfuls Crisco ¥% teaspoonful lemon extract 1 cupful flour Preserves Pastry Cream Crisco and sugar, then add eggs well beaten, flour, salt, baking powder, and extract. Line twelve tartlet tins with pastry, put teaspoonful of preserves in each, then divide mixture into them, and bake in moderately hot oven twenty minutes. Sufficient for twelve tartlets. KNEADING THE usual method of making bread is to fer- / \\\ ment dough with yeast; the latter acts upon ae. certain constituents in the flour ultimately producing a gas which permeates the dough. The dough is placed in a very hot oven, the heat kills the yeast plant, the gas expands with the heat, still raising the dough. The loaf is set in shape, and, when finally cooked and the gas all escaped, will be found to be light and full of tiny holes. Certain factors hasten or delay these changes. A moist, warm medium being most favorable to the growth of the yeast, the water should just be lukewarm; then a good flour, containing about 8 per cent of gluten is necessary. This gluten is the proteid in flour; when well mixed with water it forms a viscid elastic substance, hence it is necessary to well knead dough to make it more springy, so that when the gas is generated in it, it will expand and take the form of a sponge, and thus prevent the gas from escaping. The bread must be put into a very hot oven at first, 340° F., so that the yeast plant is killed quickly. If this be not accomplished soon, the loaf may go on spreading in the oven, and, if not sour in taste, will not be of such a good flavor. Plenty of salt in dough is said to strengthen the gluten, give a good flavor to the bread, and keep it moist for a longer time, but it rather retards the working of the yeast. Flour also may be made into a light loaf by using baking powder to produce the gas. This is a much quicker process, but the bread is not liked so universally aswhen made with yeast. For, when yeast 1s yeast, other changes take place in the dough besides the production of the gas, that seem to give bread the characteristic flavor constantly welcomed by the palate.Good flour has a slight pure smell, free from any moldy odor. Yeast is a fungoid growth, a microscropic plant capable of starting a fermentation in various substances. It grows Breads, ete.