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! . I I I I I I I I I I I I I I I I I I I I I I I I I I I ......................... l WALKER'S METHOD w EASY BREAD MAKING 1 t. AND PRACTICAL MONEY SAVING ·1· HINTS ON COOKING By P. 0. WALKER PRICE TWENTY-FIVE CENTS See "Easy Made Dessert" on page 11 See Walker's "Best Ever" Custard Recipe page 27 It is one of several things the booket contains that is worth more than its price Stanard Tilton Milling Co. ( ST. LOUIS - ALTON ~ DALLAS . Manufacturers of Stanard's Royal Patent Flour Also ROYAL PATENT [ S If R" • fl · and STANARD'S BIRD ) e • ISing OUrS ................................................................................. t i I P. 0. Walker Baking ·Spuialist Denver, Colorado Lock Box 1715 Copyright August, 1916 by P. 0. Walker, Denver, Colorado. "Better Things to Eat-With L ess Work-At L ess Cost" WALKER'S METHOD ff EASY BREAD c/WAKING ILLUSTRATED INSTRUCTIONS FOR MAKING THE Popular Parker House Rolls Time Labor and Expense Saving Hints on Practical Cooking BY P.O. WALKER LOCK BOX 1715, DE NVER, COLORADO 11111111111111111111111111111111111111111111111111111111111111111111111111111111 4 Walker's Method of Easy Bread Making I N placing this booklet in your hands we feel that we are positively benefiting you, your family and your community. There is no question but what good home made bread is one of the most economical and beneficial foods that can be had. It is a fact however that previous to the publication of this booklet, there has never been clear, practical, easily understood instructions to be had. Thousands of elaborate and expensive books have been distributed but without exception their instruction were either complicate(! or impractical and were often both. We believe you will find this both practical and easily understood. The recipes in this booklet are particularly good for use with Royal Patent Flour made by The Stanard-Tilton Milling Co., St. Louis, Alton, Dallas. Read the recipe carefully, and the instructions for bread making on other pages, and you will be surprised to find how easily good bread and rolls can be made. Remember. Yeast is easily spoiled by too much heat, either in the water or in the dough while it is raising in the bowl or pans. Do not set dough too close to a stove or radiator or in hot water. A thermometer is both cheap and easy to use. Cut in to the dough with a knife, put bulb of thermometer in middle of dough and fold around it. Walker's Method of Easy Bread Making 5 78 to 82 degrees is best temperature for proper working of the yeast. Remember. Fold the dough. Do not knead or work hard. Two foldings of the dough, (the first &bout one and a half hour after it is mixed, and the next about one hour later) before it is shaped into rolls or loaves will make good bread and rolls, but as you are told under the pictures and elsewhere, on.e or two extra foldings at intervals of about one half hour will make lighter and whiter bread. Regarding Hard and Soft Wheat Flours When using extremely hard wheat flour give the dough a little more time to raise than told above. When using soft wheat flours do not let it raise quite as long as in instructions above. Remember. Do not let your dough get too light either in the bowl or in the pans before baking. Never let the dough get quite double in size anywhere before baking. Bake bread in a moderately heated oven so the loaves or ro11s will not form a crust too quickly, as they should nearly double in size while baking. Try this Potato-Yeast Foam or Magic Yeast (dry yeast from any grocery) method. Tell your friends about it. Tell them to send for one of these booklets. These instructions have helped thousands of good housekeepers by showing them how to save Time, Labor and Money and we want them to help many thousands more. 6 Walker's Method of Easy Bread Making To Housekeepers This booklet is not placed before you as a collection of recipes. Many recipe booklets are now to be had from milling companies, companies selling baking powders, shortenings, etc. It is my aim to place before you just a few plain, practical suggestions, and instructions that have simplified and made easier some of the common, every-day work of many thousands of ladies. Many domestic science teachers, officers of women's clubs, practical m,en cooks and bakers-as well as housewives in many states- have pronounced my instructions the most practical ever offered. Mrs. C. M. Lillie, President of Denver, Colorado, branch, National Housewives' League, said: "Your easy, practical methods are exactly what the ladies of the country need and have been looking for. G'et before them as rapidly as possible.',. While I reach thousands by personally demonstrating at food shows, gas offices, etc., this booklet is gotten up in detail to try to make cle8Jr as possible my methods to those I cannot meet in person. I have herein pictured a bread-making lesson for which I have received $1.00 each from ladies in classes, with perfect satisfaction always given to everyone. I shall only attempt to give you a few ideas along the line of labor, time and expense-saving methods as used by practical men cooks, where if as much time were used as a woman uses in getting a meal, no meal would be ready for a crowd in a restaurant or hotel. Walker's Method of Easy Bread Making 7 To Housekeepers No certain set fast rules can be given for good cooking in any line. There are two essential things: 1st-To know how. 2nd- To use good judgment. These two things go far towards making housework either a task or a pleasure. To some it is drudgery, to others it is an accomplishment. And here let me say, many people would rather eat your good rolls or bread than they would to hear your good music. The most important thing in any meal is good bread, and I shall endeavor to make my instructions clear. Those who already make good bread should remember that I am trying to help those who do not. 8 Walker's Method of Easy Bread Making Yeast-raised bread must be in a comfortably warm place to raise. By comfortable I mean a place w!here you could sit and read or sew in comfort. More bread is spoiled by getting it too hot or too light than in any other way. Yeast needs moisture, warmth, starch and air, for proper working. Many ladies work hard kneading, punching, pulling and beating their doughs, when all that is necesary is a few folds. They have really worked hard to interfere with their work. After yeast once starts working, if it is not interfered with, it will keep right on as long as there is any starch material to be worked on. Therefore, different amounts of yeast is used for certain amounts of bread, according to the method that is used and the time in which it is wanted. The recipe that I am giving is one by which bread can be made complete with little work in a few hours' time. Ladies do not need to use Recipes. They can use their own. I am not trying to show them new ways, but am trying, and do show them, how to work much easier. (Milk,-or . water in which potatoes have been boiled, or water containing some thoroughly boiled and mashed potatoes, are all good but not necessary.) Some potato in bread keeps it "fresher." Mix according to instructions under photographs on following pages. ,. Walker's Method of Easy Bread Making 9 (The ginger is used to make the yeast work faster. <:_ Yeast is a form of life-some say it is animal-some s'ay vegetable. But anyway it is a fact that ginger has the same effect on each yeast "germ" that it would have on your throat if drank. It heats the yeast artificially and the yeast germs "get busy.'") By the Yeast-Foam or Magic Yeast method yeast should be made at noon one day for use the next morning, or in the evening for use the following afternoon. Liquid yeast should be kept in a deep bottle or jar, such as a milk bottle or fruit jar, so that not much surface is exposed to the air. Do not cork bottle nor place tight cover on jar. - This recipe is for one quart of liquid yeast, which is enough moisture for five one-pound loaves of bread. Amount can be increased as desired. Recipe for Yeast on next page Recipe for compressed yeast bread This recipe makes enough dough for about five one-pound loaves. 1 quart lukewa:r'm water. 1 cake compressed yeast. 1 tablespoon sugar. 1 tablespoon salt (not heaping). 1 tablespoon shortening. 1/ 3 teaspoon ground ginger. Royal Patent Flour to make firm dough. To make into bread, put water in bowl, crumble in the yeast, add sugar, salt, shortening, ginger and Royal Patent Flour and mix into firm dough as told under pictures on pages 14 and 15. ( ) 10 Walker's Method of Easy Bread Making This Recipe alone has often been sold for 50e and it is worth it. This is liquid enough for about five 1-pound loaves. ~ To Make the Yeast Peel one potato not larger than this picture and boil in enough water so you will have one quart when potato is thoroughly don~. Save water, mash and stram potato and place in one-quart jar or bottle. Put on the water and if necessary add enough cold water to nearly fill the bottle. When "1 u k e w a r m," add one cake of Yeast Foam or Magic Yeast, one tablespoonful sugar and one-third teaspoonful of ground ginger. Let stand in comfortable place until next day, When mixing dough,. do not use any more water. ' "I'· (This yeast should commence "working" good within a couple of hours after being made in bottle or jar. If it does not, stir potatoes uP from bottom and set in a warmer (not hot) place until it gets busy.) When ready to mix dough (next day) add: 1 tablespoon sugar. 1 tablespoon salt, (not heaping), 1 tablespoon shortening. Royal Patent F lour to make firm dough. Mix according to Instructions under photographs on following pages. fj Walker's Method of Easy Bread Making 11 For Baking Powder Biscuit 1 quart of Royal Patent FlolJr. 1 tablespoon shortening:- 1 teaspoonful salt. 3 teaspoonsful baking powder. About two cupsful of water or mille Sift flour, baking powder and salt thoroughly. Mix in shortening with your fingers. Add the milk or water to make nice dough. Now Try This Roll dough thin. Grease all over with melted . shortening. Fold together, grease again, fold again, and then cut. You are cutting through four layers of dough. Bake in hot oven. Your biscuits will come apart in layers. An Easy Dessert To part of Biscuit Recipe, add an egg, a little sugar and some flavoring. Mix, fold and cut in squares or diamonds. When baked, split open and put in layer of fruit (any kind) . Serve v.rith a sauce or cream. The "Best Ever" Custard on page 27, using a little less Corn Starch and one egg less, will be fine for it. 12 Walker's Method of Easy B1·ead Making LIVING COST HIGH ~'(ill, WHEAT flour, even if it costs $50.00 per sack, is THE CHEAPEST FOOD on Earth. U. S. Bulletin No. 142 proves it. (Here it is) WHEAT FLOUR-cHEAPI!8T AND BEST FOOD U. 8. Government Testa Prove It Articles Energy 10 Cenu Will Buy Eggs ... -·•••••••· ·- ~ Beef Sirloin . .. Mutton, Leg __ . . . . 446 Milk ..... . ...... ... .. 1030--• Pork Loin . . _ .. ........ 1035 _ _ Cheese . .. _ . - .. ..... .. 1186---• Butter .... .... ....... .. . iae& ___ _ Wheat Breakfast Foods .. 148a-l ___ _ Rice . .. .. . .. ... . ....... 202•51-----• Potatoes . . . . . . . . . . .... 2850 ____ _ Beans, Dried . . ........ -~------ WHEAT FLOUR .... 8540--------- (U. S. Department of Ag-riculture Farmers' Bulletin No. 142) Bread Making Is Easy No special tools or mixers are necessary. In the picture, I show you a good shape bowl for mixing, also a heavy spoon. The brush and limber knife (called -palette knife) are both cheap and convenient, but not absolutely neces·sary. Bread Making· Is Easy If using Compressed Yeast method, put luke warm water in bowl. Crumble in the yeast. Add sugar, salt, ginger and shortening. If using the Yeast Foam method, do not add any water to your quart of liquid yeast, but put in the sugar, salt and shortening. By either method add · Royal Patent Flour to make a firm, pliant dough. Do not stir. FOLD. Bread Making· Is Easy Fold in about all the flour it will take easily; then turn out and fold with your hands, first from one side to center and then from another. Do not work hard. Bread making is easy. Only four or five minutes is necessary in which-to mix bread. 16 Walker's Method of Easy Bread Making Bread Making Is Easy When you have it in a nice, firm ball, grease your bowl, place dough in bowl, cover with cloth and set in "comfortable" place, not hot, until it has raised to (1-2) half lM·ge in volume than when placed in bowl. This may require one hour, more or less, according to temperature of water, of room, strength of flour, etc. (Bread should be allowed to double in size but once-that is when being baked.) When about one-half larger than when placed in bowl, turn out on table, work in more ·flour, if it is soft or sticky. Fold thoroughly as before, (this folding will not take more than a minute), replace in bowl and let rise second time. When it is light again, which will not take so long this time, turn out on board, fold down thoroughly and then shape into rolls or loaves. You now see that the folding in of air is much easier than the kneading usually taught. If making bread, several foldings in of air which will not take more than a half minutes easy work and can be done at intervals of about 30 minutes, will make whiter and lighter loaves. But do not get in the habit of kneading and working hard. My recipe for bread and rolls is the same. Same general instructions for shaping, letting get light on board, the raising in pans and baking apply to both. (See instructions regarding rolls.) • • Walker's Method of Easy Bread Making 17 Parker House Rolls I am showing you the method of shaping and making the most popular roll that is used-the Parker House. They can be served direct from the oven, butter inside, without having been made sad. Study the pictures and you will get the idea. "I make my Parker House ljOlls out of just bread dough, and make some loaves usually at same time, shaping loaves and 'panning' them at same time as the rolls. My rolls are merely young loaves of bread.'' (Thousands of ladies whom I have talked to, either did not know how to make a Parker House roll or else had tried to make the fold too soon. Not five women in a thousand of the thousands I have talked to had made them right. May I be pardoned if this sounds egotistical. I am very glad I have been able to make ·work easier for many, and if this booklet helps others, it will have accomplished its work.) First roll a small piece of dough in a "ball." (This is easier than the rolling-pin, biscuit-cutter method that is taught by many.) If making the dough into ·loaves of bread, fold air into the dough once or twice extra at intervals of about one half hour. Shape loaves into balls the same as if making rolls only this is done by folding the dough from side to center and pressing down. Let these balls get light (about 20 or 30 minutes) before folding into shape for pans. Let them Tise in pans until a little more than one half larger than when made and then bake in a moderate oven. t\ Parker House Rolls Now, right here is the secret, if such it can be called, of making a pretty roll. Let this roll stand on table some ten or fifteen minutes; or, in other words, until the impression as made with the side of the hand, shown in above illustration, remains. Parker House Rolls When the impression is made with the side of the hand. (and two can be pressed down at once if left on the board-one with each hand)-then grease one side thoroughly and fold. •1 Parker House Rolls The greas·e keeps the "folds" from sticking together. Lay in pan-a little ways apart-grease between and on top. Let rise until % larger, then bake in moderate oven. When baked the roll will split apart nicely. To butter while hot-take small piece of butter on top of knife. Insert in fold and scrape off against top crust. In this way you do not make the soft part at all "sad." 22 Walker's Method of Easy Bread Making BRAN BREAD Whole Wheat, Graham, etc. can be made easily by my Method. Prepare yeast as for white bread-but first stir in-Bran-Whole Wheat. Graham-or l{ye-until the mixture is like a "mush" that vvill drop from the spoon rather "thick." Then finish the dough with white flour to make it "hold together right." In every way, work it the same as white breadbut be careful it does not get too light anywhere as it works faster than white flour. SWEET MILK BISCUITS 2 cups sifted Royal Patent Flom·. 4 level teaspoons baking powder. 1 level teaspoon salt. 2 level tablespoons •hortening. % cup sweet milk. 0 cup cold water. Method : Sift together flour, baking powder and salt. Work in shortening lightly with finger tips. Put milk and water together and add to mixture. Mix and toss on floured board. Roll lightly, cut and bake in hot oven 10 to 12 minutes. This will make 1 dozen large biscuits. (All' measurements are level). SOUR MILK BISCUITS 2 level' cups of sifted Royal Patent Flour. 4 level teaspoons baking powder. % level teaspoon baking soda. 1 teaspoon of salt. 2 level tablespoons shortening. 1 cup of sour or butte,r milk. Method: Sift together flour, baking powder, \laking soda and salt. Work in shortening lightly with finger tips. Add milk; mix and toss on floured board. Roll, cut and bake in hot oven 10 to 12 minutes. This will make 1 dozen large biscuits. (Do not add soda to sour milk). (All measurements are level). Walker's Method of Easy Bread Making 23 PRACTICAL HINTS In hotel and restaurant kitchens we must of necessity have some "stock" things that is a part of several different dishes. I can touch on but one or two of these ideas on account of limited space. One important thing is what the French cooks call "ROUX." It is our "thickening or binder" for meat loaves, croquettes, etc. It is our basis for cream sauces, fricassees, cream soups, etc. To make a small amount, until you get the idea, use: 3 tablespoonsful butt.er; place on stove in stew pan. i !I · 3 tablespoonsful flour-added when butter is hot, but not burning. 1 cupful o:f milk-stirred and cooled in over slow heat to quite thick. Salt and pepper· to taste. When you have the idea, then you can use your own judgment as to the-amount of flour to use. This, if kept cool, will last several clays. To use-let us suppose you have some cold meat - like bieef: Grind it up. lVIix a little roux. Shape in balls or croquettes, roll in crumbs of dried bread or crackers. Fry in hot deep grease. 24 Walker's Method of Easy Bread Making Again, suppose your cold meat is chicken or veal : Cut the m,eat in small pieces (dice) ; put with a little water in stewing pan to heat. Let come just to a boiling point. Have an egg beaten up in a bowl; pour boiling water off of meat over egg, stirring with a spoon or egg whisk as you do so. Then add some roux, let it cook a few minutes slowly and "you have a fricassee. When thinned with bot milk, roux is the cream for cauliflower, asparagus, beans, new potatoes, etc. To Fry Round Steak Tender Take your bread board or something of the kind that will not be spoiled if it is cut into. Throw on this board a handful of flour. Lay your round steak in this flour and with a sharp knife cut little· gashes nearly through it. You can't make too many of them. Turn the steak right over and cut in same way, only cuts must be made to run cross ways to one.s made on other side. This you will find is easier than pounding steak as some do. Have frying pan on stove with some grease in, very hot, but never burning. Fry quickly. Do not turn it but once, as every turn in frying any meat toughens it. You will find the steak with the cuts in it, and the flour sealing in all the "juices" of the meat, will be more tender than high-priced cuts of meats. An Appetizing Dish ~rom Liver Cut ordinary beef or calf's liver into small squares (dice). Fry in hot grease until quite done. ,I. Walker's Method of Easy Bread Making 25 Have enough grease on it so it will "take in" a spoonful or two of flour. Put in this flour and cook brown, then add milk to thin to a nice gravy. You do not remove the liver to make the gravy. It is first fried done, then it stews in the milk while the gravy is being made. Salt and pepper, of course. Red pepper is very nice for soups, gravies ·and sauces. (A very little should be used.) Try this "liver dish" with Parker House Rolls; then see if you can think of any teacher or recipe book that has told you anything as pra,otical. Colorings for Soups, Gravies, Pudding Sauces, Caramel Cake Icing, Etc. : Burn in a frying pan one cup of granulated sug.aT until every grain is black and mass commences smoking. Then add one-half cup of water. Let this cook slowly. The mass of sugar will .all dissolve. Let it cook until the black liquid is a trifle thicker than water. If forgotten, and let get too thick, put in more water and cook again. You can't hurt it. When cool put in a jar or bottle. It is tasteless, odorless, and has no flavor. Just a little .added to gravies, soups, pudding sauces or white icing, brings them down to any shade of brown you want. This is how you always get a brown gravy in a hotel or restaurant, or should, but sometimes the cook there does not know either. Easy Made Cake Icings Get what is known in the store as :XXXX ( 4X) icing sugar. It is as smooth as corn starch. 26 Walker's Method of Easy Bread Making For White Icing M,erely dissolve this sugar, mentioned on previous page, to smooth paste with milk or water. Add a spoonful of butter. This will keep icing from cracking on cake. Flavor with few drops of vanilla. For Caramel Icing Just add a little of the colorin g, as explained on preceding page, to the white icing. A little more sugar may be necessary if your coloring thins the icing. Add a few drops more vanilla. (When I taught classes at one dollar per pupil, I was told by mruny that this caramel icing recipe was worth thle money paid.) For Chocolate Icing Put a piece of chocolate in a bowl. Set in a very warm place. Do not put any water or milk on it. It will melt. Add it to either the white or the caramel icing. Add a few drops of vanilla. For Cocoanut Cakes Buy w,hat is known as bulk co-coanut; It is cheaper. The more dry it is the betteT for you. You get more for the money. Put a handful in a bowl, throw a spoonful of sugar on it. Then sprinkle with just a little water or mille Not too much. Shake it around. ·It will come up as good and fresh as the day it came from the shell. Walker's Method of Easy Bread Making 27 In using tomatoes for any cream soups or sauces, add a pinch of baking soda to the tomatoes. This will keep them from curdling the mille In cooking milk for cream pies, or cream puffs, or the water for raisin pies, pudding sauces, etc., where sugar and flour, or sugar and corn starch is used, mix· the sugar and flour together thoroughly, dry. Then add to boiling water or . milk If the sugar and flour is well mixed there will be no lumps. Walker's "Best Ever" Custard 1 pint milk. 1 tablespoon (heaping) corn starch. 2 eggs (whites and yolks separated). 3 tablespoons sugar. Vanilla or nutmeg or both for flavoring. Mix as follows':-Put 1 tablespoon of sugar in small stew pan and add milk and place on stove. (Sugar helps to keep the milk from s'corching.) Mix in a teacup the corn stat:ch and remaining sugar thoroughly (dry). Beat in the yolks of eggs, and add a little of the hot milk to get it thin enough to pour easily. Add to milk when ready to boil. Then set pan on lid or where it won't be hot enough to scorch as it thickens. When it is thickened nicely, beat the whites very stiff and stir them in lightly, to the hot custard. Flavor to suit taste. Try it. It is fine. I think you will say, "Walker surely believes in living well." 28 Walker's Method of Easy Bread Making Selected~Recipes for Stanard's Bird Self-Rising Flour Royal Patent Self-Rising Flour (same quality Flour under different Brands) Self-Rising Flour contains soda, phosphate and salt in proper proportions and is ready for immediate use by the addition of shortening, and water or milk as you prefer. Try it for any of your favorite recipes, leaving out the Baking Powder, or Soda, and salt that you would use otherwise. We are giving you here some tested recipes. Special Recipes from Our Domestic Science Department SELF-RISING FLOUR BISCUITS 2 cups Self-Rising Flour. l)il cup sweet milk (more or less.) 2 tablespoons lard or vegetable fat. Sift th.e flour and mix in the shortening, add the milk a little at a time. Do not pour it all in at once, because the amount of liquid required varies some with different flours, and if you get the dough too wet the biscuit will be tough. Have the dough soft but not sticky. Knead gently until dough is smooth. Turn out on a very slightly floured board, roll lightly, and cut into shapes. Bake in a hot oven at once. 4 cups Self-Rising Flour. 3 eggs. 2 tablespoons sugar. SALLY LUNN 2 cups milk. 2 tablespoons melted butter. Mix sugar and Self-Rising Flour. Beat 'eggs in a bowl and add to flour and sugar, then add milk gradually, and melted butter last. This makes a smooth heavy batter. Pour into greased pie tins and bake in a hot oven about 20 minutes. When baked, split open and spt·ead butter between the layers and serve hot. GRIDDLE CAKES 3 cups Self-Rising Flour. 1,4 cup sugar. 2 cups sweet milk. 2 eggs. Add sugar to Self-Rising Flour. Beat eggs and add to milk. Pour slowly on dry ingredients. Beat thoroughly and drop by spoonful, or pour from a pitcher, or a hot, slightly greased g riddle. When puffed and full of bubbles, tUl'n quickly with spatula or cake turner and cook other side. Walker's Method of Easy Bread Making 29 1%, cups Self-Rising Flour. 2 tablespoons sugar. WAFFLES 1 cup sweet milk. 2 eggs. 2 tablespoons melted butter. Break eggs in bowl and beat vigorously, then add milk and melted butter or vegetabfe oil ; add sugar to Self-Rising Flour, then combine mixtures. Some flours are drier than others and take more moisture : if the batter looks thick or heavy, add a little more sweet milk. A heavy batter will not make a crisp, tender waffle. 2 cups Self-Rising Flour. 1 cup sweet milk. 2 tablespoons sugar. MUFFINS 1 egg. 2. tablespoons melted butter. Beat egg, add milk and melted butter and sugar, then add Self-Rising Flour. Beat thoroughly, pour into greased muffin tins and bake in a moderately hot oven. This recipe makes about 20 muffins. DOUGHNUTS 1 egg. 1,6 teaspoon vanilla. 1h cup sweet milk. 1h cup sugar. 2 cups Self-Rising Flour (about). lAo teaspoon nutmeg. Beat egg, add sugar and milk then the Self-Rising Flour, nutmeg and vanilla. The dough will be very soft and sufficient flour must be sprinkl'ed on the board to keep it from sticking, work in just enough extra flour so that dough can be handled. Pat, roll gently and cut with doughnut cutter. Fry in deep hot fat. Be sure to have fat hot enough to brown a crumb of br~ad when dropped in kettle. This recipe makes 14 rather large doughnuts. WHITE CAKE ·%, cup butter. 3 cups Self-Rising Flour 6 egg whites. (sifted and then measured). 11,6 cup sugar (sifted and then 2/3 cup water. measured). 1 teaspoon vanilla. Method: Cream butter and suga~. add unbeaten egg whites and beat vigorously, then add flour and water alternately, Place greased paper in bottom of cake tins, grease sides thoroughly and divide mixture in three pans. Bake 30 to 40 minutes If the layers are thick, and from 15 to 20 minutes if layers are very thin. When cakes are done, they will shrink from sides of pan and will spring back when touched lightly in the center with your finger. (300° to 375° F.) Cool in pans before removing. CHOCOLATE ICING 6 egg yolks left from cake. 2 squares Baker's Bitter Chocolate. 3 cups sugar. 11,6 cups water. Boil sugar and water until it spins a long thread (240 ° F. on candy thermometer.) Pour cooked mixture slowly over the yolks of eggs, beating constantly, then add melted chocolate and vanilla, and continue beating until mixture thickens sufficiently to spread on cake. 30 Walker's Method of Easy Bread Making SOFT GINGER CAKE ¥.. cup butter. 3 eggs. 3 cups Self-Rising Flour. 2 teaspoons cinnamon. 'h teaspoon allspice. 2 tablespoons cocoa. 1 cup dark brown sugar. 'h cup molasses. 1Y, teaspoons ginger. lh teaspoon cloves. 1,4 teaspoon nutmeg. 1 teaspoon vanilla. '%, cups sweet milk. Method: Cream butter and sugar, add eggs, beat vigorously, then add rn<>lasses. Add spices and cocoa to flour and mix alternately with milk to first mixture. Bake 45 to 60 minutes. Size of pan 13 in. x 9 in. x 2 in. First mixture. DEVIL'S FOOD 'h cup sweet milk. cup brown sugar. Y, cup grated chocolate (bitter). • 1 egg. Mix grated chocolate and sugar in a sauce pan, then add eggs; beat and add milk. Cook this mixture until it is stiff. Let cool. Second mixture. 1 cup brown sugar. 2 cups ·Self-Rising Flour. Y, cup sweet milk. 'h cup butter. 2 eggs. 1 teaspoon vanilla. Cream butter and sugar, add eggs and beat vigorously, then ·flour and milk alternately. Stir into this the chocolate paste, which is thoroughly cooled. Bake in layers or in a single loaf (9 in. x 9 in. x 2% in.). Fol"iow rule for baking. If loaf cake, bake 45 minutes. BUTTER ICING 2 table~poons butter creamed thoroughly, then work in as much powdered sugar as possible. Moisten with a little rich cream, fla vor with vanilla, or any desired flavoring, and spread on cake. JELLY CAKE 1 cup sugar. 1'j!J cups Self-Rising Flout·. % cup butter. 3 eggs. Y, cup sweet milk. Cream butter and sugar, add eggs and beat vigorously ; then add flour and milk alternately. Bake as directed for White Layer Cake and put layers together with a tart jelly (such as red currant). Sprinkle powdered sugar over top. Note :-This does not make a large cake-three ordinary sized pie t ins were used in this recipe.• It is best to let the cakes cool · slightly in the pans before removing. lJI, CuPS sugar (brown if pre-ferred). 1 cup butter. 1h cup milk or cream. Y, teaspoon cl'oves. 1 tablespoon cocoa. 11,4. cups raisins or currants. HERMITS 3 eggs. 0 teaspoon nutmeg. 1 teaspoon allspice. 1 cup brkoen nut meats. 2% cups Self-Rising F:om·. Cream butter and sugar, add eggs and beat vigorously. Add spices, cocoa, nuts and raisins to flour: then add to first mixture alternately with the milk. Drop by spoonful on a buttered sheet and bake in a moderately hot oven (350° F.). Walker's Method of Easy Bread Making 31 1h cup butter. 1 egg. BUTTERSCOTCH COOKIES 1 cup sugar. 1% cups Self-Rising Flour. (1 tablespoon sugar mixed with 1,4 teaspoon cinnamon to sprinkle over top of cakes). . Method: Cream butter, add sugar gradually and cream again, then egg well beaten and flour. Toss on a floured board, roll thin, cut in shapes and sprinkle sugar and cinnamon over top. A half of pecan placed on each cake is an addition. Note :-The dough is very soft and it may be necessary to work in more flour in order to handle it, but the cakes will be much daintier if the dough is not too stiff. · I believe by this time that you have caught one or more suggestions that will be beneficial to you. I believe you will consider this booklet worth saving, and I respectfully ask you to remember, favora·bly, the Stanard-Tilton Milling . Company who have made it possible for me to place it before you. Thanking you in advance for your favors to them, I am most respectfully yours, P. 0. WALKER, .J_;ock Box 1715, Denver, Colorado. for~ Bread, Biscuits and Pastries Stanard Tilton Milling Co. St. Louis • • • Alton • • • Dallas
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Title | Walker's method of easy bread making : illustrated instructions for making the popular Parker House rolls : time, labor, and expense saving hints on practical cooking |
Date | 1916 |
Creator (individual) | Walker, P O |
Subject headings | Bread;Baking;Cookery |
Type | Text |
Format | Pamphlets |
Physical description | 31 p. ill., ports. 18 cm. |
Publisher | Denver : P.O. Walker |
Language | en |
Contributing institution | Martha Blakeney Hodges Special Collections and University Archives, UNCG University Libraries |
Source collection | Home Economics Pamphlets Collection [General] |
Rights statement | http://rightsstatements.org/vocab/NoC-US/1.0/ |
Additional rights information | NO COPYRIGHT - UNITED STATES. This item has been determined to be free of copyright restrictions in the United States. The user is responsible for determining actual copyright status for any reuse of the material. |
Call number | TX769 .W2820 1916 |
Digital publisher | The University of North Carolina at Greensboro, University Libraries, PO Box 26170, Greensboro NC 27402-6170, 336.334.5329 |
Full-text | ! . I I I I I I I I I I I I I I I I I I I I I I I I I I I ......................... l WALKER'S METHOD w EASY BREAD MAKING 1 t. AND PRACTICAL MONEY SAVING ·1· HINTS ON COOKING By P. 0. WALKER PRICE TWENTY-FIVE CENTS See "Easy Made Dessert" on page 11 See Walker's "Best Ever" Custard Recipe page 27 It is one of several things the booket contains that is worth more than its price Stanard Tilton Milling Co. ( ST. LOUIS - ALTON ~ DALLAS . Manufacturers of Stanard's Royal Patent Flour Also ROYAL PATENT [ S If R" • fl · and STANARD'S BIRD ) e • ISing OUrS ................................................................................. t i I P. 0. Walker Baking ·Spuialist Denver, Colorado Lock Box 1715 Copyright August, 1916 by P. 0. Walker, Denver, Colorado. "Better Things to Eat-With L ess Work-At L ess Cost" WALKER'S METHOD ff EASY BREAD c/WAKING ILLUSTRATED INSTRUCTIONS FOR MAKING THE Popular Parker House Rolls Time Labor and Expense Saving Hints on Practical Cooking BY P.O. WALKER LOCK BOX 1715, DE NVER, COLORADO 11111111111111111111111111111111111111111111111111111111111111111111111111111111 4 Walker's Method of Easy Bread Making I N placing this booklet in your hands we feel that we are positively benefiting you, your family and your community. There is no question but what good home made bread is one of the most economical and beneficial foods that can be had. It is a fact however that previous to the publication of this booklet, there has never been clear, practical, easily understood instructions to be had. Thousands of elaborate and expensive books have been distributed but without exception their instruction were either complicate(! or impractical and were often both. We believe you will find this both practical and easily understood. The recipes in this booklet are particularly good for use with Royal Patent Flour made by The Stanard-Tilton Milling Co., St. Louis, Alton, Dallas. Read the recipe carefully, and the instructions for bread making on other pages, and you will be surprised to find how easily good bread and rolls can be made. Remember. Yeast is easily spoiled by too much heat, either in the water or in the dough while it is raising in the bowl or pans. Do not set dough too close to a stove or radiator or in hot water. A thermometer is both cheap and easy to use. Cut in to the dough with a knife, put bulb of thermometer in middle of dough and fold around it. Walker's Method of Easy Bread Making 5 78 to 82 degrees is best temperature for proper working of the yeast. Remember. Fold the dough. Do not knead or work hard. Two foldings of the dough, (the first &bout one and a half hour after it is mixed, and the next about one hour later) before it is shaped into rolls or loaves will make good bread and rolls, but as you are told under the pictures and elsewhere, on.e or two extra foldings at intervals of about one half hour will make lighter and whiter bread. Regarding Hard and Soft Wheat Flours When using extremely hard wheat flour give the dough a little more time to raise than told above. When using soft wheat flours do not let it raise quite as long as in instructions above. Remember. Do not let your dough get too light either in the bowl or in the pans before baking. Never let the dough get quite double in size anywhere before baking. Bake bread in a moderately heated oven so the loaves or ro11s will not form a crust too quickly, as they should nearly double in size while baking. Try this Potato-Yeast Foam or Magic Yeast (dry yeast from any grocery) method. Tell your friends about it. Tell them to send for one of these booklets. These instructions have helped thousands of good housekeepers by showing them how to save Time, Labor and Money and we want them to help many thousands more. 6 Walker's Method of Easy Bread Making To Housekeepers This booklet is not placed before you as a collection of recipes. Many recipe booklets are now to be had from milling companies, companies selling baking powders, shortenings, etc. It is my aim to place before you just a few plain, practical suggestions, and instructions that have simplified and made easier some of the common, every-day work of many thousands of ladies. Many domestic science teachers, officers of women's clubs, practical m,en cooks and bakers-as well as housewives in many states- have pronounced my instructions the most practical ever offered. Mrs. C. M. Lillie, President of Denver, Colorado, branch, National Housewives' League, said: "Your easy, practical methods are exactly what the ladies of the country need and have been looking for. G'et before them as rapidly as possible.',. While I reach thousands by personally demonstrating at food shows, gas offices, etc., this booklet is gotten up in detail to try to make cle8Jr as possible my methods to those I cannot meet in person. I have herein pictured a bread-making lesson for which I have received $1.00 each from ladies in classes, with perfect satisfaction always given to everyone. I shall only attempt to give you a few ideas along the line of labor, time and expense-saving methods as used by practical men cooks, where if as much time were used as a woman uses in getting a meal, no meal would be ready for a crowd in a restaurant or hotel. Walker's Method of Easy Bread Making 7 To Housekeepers No certain set fast rules can be given for good cooking in any line. There are two essential things: 1st-To know how. 2nd- To use good judgment. These two things go far towards making housework either a task or a pleasure. To some it is drudgery, to others it is an accomplishment. And here let me say, many people would rather eat your good rolls or bread than they would to hear your good music. The most important thing in any meal is good bread, and I shall endeavor to make my instructions clear. Those who already make good bread should remember that I am trying to help those who do not. 8 Walker's Method of Easy Bread Making Yeast-raised bread must be in a comfortably warm place to raise. By comfortable I mean a place w!here you could sit and read or sew in comfort. More bread is spoiled by getting it too hot or too light than in any other way. Yeast needs moisture, warmth, starch and air, for proper working. Many ladies work hard kneading, punching, pulling and beating their doughs, when all that is necesary is a few folds. They have really worked hard to interfere with their work. After yeast once starts working, if it is not interfered with, it will keep right on as long as there is any starch material to be worked on. Therefore, different amounts of yeast is used for certain amounts of bread, according to the method that is used and the time in which it is wanted. The recipe that I am giving is one by which bread can be made complete with little work in a few hours' time. Ladies do not need to use Recipes. They can use their own. I am not trying to show them new ways, but am trying, and do show them, how to work much easier. (Milk,-or . water in which potatoes have been boiled, or water containing some thoroughly boiled and mashed potatoes, are all good but not necessary.) Some potato in bread keeps it "fresher." Mix according to instructions under photographs on following pages. ,. Walker's Method of Easy Bread Making 9 (The ginger is used to make the yeast work faster. <:_ Yeast is a form of life-some say it is animal-some s'ay vegetable. But anyway it is a fact that ginger has the same effect on each yeast "germ" that it would have on your throat if drank. It heats the yeast artificially and the yeast germs "get busy.'") By the Yeast-Foam or Magic Yeast method yeast should be made at noon one day for use the next morning, or in the evening for use the following afternoon. Liquid yeast should be kept in a deep bottle or jar, such as a milk bottle or fruit jar, so that not much surface is exposed to the air. Do not cork bottle nor place tight cover on jar. - This recipe is for one quart of liquid yeast, which is enough moisture for five one-pound loaves of bread. Amount can be increased as desired. Recipe for Yeast on next page Recipe for compressed yeast bread This recipe makes enough dough for about five one-pound loaves. 1 quart lukewa:r'm water. 1 cake compressed yeast. 1 tablespoon sugar. 1 tablespoon salt (not heaping). 1 tablespoon shortening. 1/ 3 teaspoon ground ginger. Royal Patent Flour to make firm dough. To make into bread, put water in bowl, crumble in the yeast, add sugar, salt, shortening, ginger and Royal Patent Flour and mix into firm dough as told under pictures on pages 14 and 15. ( ) 10 Walker's Method of Easy Bread Making This Recipe alone has often been sold for 50e and it is worth it. This is liquid enough for about five 1-pound loaves. ~ To Make the Yeast Peel one potato not larger than this picture and boil in enough water so you will have one quart when potato is thoroughly don~. Save water, mash and stram potato and place in one-quart jar or bottle. Put on the water and if necessary add enough cold water to nearly fill the bottle. When "1 u k e w a r m" add one cake of Yeast Foam or Magic Yeast, one tablespoonful sugar and one-third teaspoonful of ground ginger. Let stand in comfortable place until next day, When mixing dough,. do not use any more water. ' "I'· (This yeast should commence "working" good within a couple of hours after being made in bottle or jar. If it does not, stir potatoes uP from bottom and set in a warmer (not hot) place until it gets busy.) When ready to mix dough (next day) add: 1 tablespoon sugar. 1 tablespoon salt, (not heaping), 1 tablespoon shortening. Royal Patent F lour to make firm dough. Mix according to Instructions under photographs on following pages. fj Walker's Method of Easy Bread Making 11 For Baking Powder Biscuit 1 quart of Royal Patent FlolJr. 1 tablespoon shortening:- 1 teaspoonful salt. 3 teaspoonsful baking powder. About two cupsful of water or mille Sift flour, baking powder and salt thoroughly. Mix in shortening with your fingers. Add the milk or water to make nice dough. Now Try This Roll dough thin. Grease all over with melted . shortening. Fold together, grease again, fold again, and then cut. You are cutting through four layers of dough. Bake in hot oven. Your biscuits will come apart in layers. An Easy Dessert To part of Biscuit Recipe, add an egg, a little sugar and some flavoring. Mix, fold and cut in squares or diamonds. When baked, split open and put in layer of fruit (any kind) . Serve v.rith a sauce or cream. The "Best Ever" Custard on page 27, using a little less Corn Starch and one egg less, will be fine for it. 12 Walker's Method of Easy B1·ead Making LIVING COST HIGH ~'(ill, WHEAT flour, even if it costs $50.00 per sack, is THE CHEAPEST FOOD on Earth. U. S. Bulletin No. 142 proves it. (Here it is) WHEAT FLOUR-cHEAPI!8T AND BEST FOOD U. 8. Government Testa Prove It Articles Energy 10 Cenu Will Buy Eggs ... -·•••••••· ·- ~ Beef Sirloin . .. Mutton, Leg __ . . . . 446 Milk ..... . ...... ... .. 1030--• Pork Loin . . _ .. ........ 1035 _ _ Cheese . .. _ . - .. ..... .. 1186---• Butter .... .... ....... .. . iae& ___ _ Wheat Breakfast Foods .. 148a-l ___ _ Rice . .. .. . .. ... . ....... 202•51-----• Potatoes . . . . . . . . . . .... 2850 ____ _ Beans, Dried . . ........ -~------ WHEAT FLOUR .... 8540--------- (U. S. Department of Ag-riculture Farmers' Bulletin No. 142) Bread Making Is Easy No special tools or mixers are necessary. In the picture, I show you a good shape bowl for mixing, also a heavy spoon. The brush and limber knife (called -palette knife) are both cheap and convenient, but not absolutely neces·sary. Bread Making· Is Easy If using Compressed Yeast method, put luke warm water in bowl. Crumble in the yeast. Add sugar, salt, ginger and shortening. If using the Yeast Foam method, do not add any water to your quart of liquid yeast, but put in the sugar, salt and shortening. By either method add · Royal Patent Flour to make a firm, pliant dough. Do not stir. FOLD. Bread Making· Is Easy Fold in about all the flour it will take easily; then turn out and fold with your hands, first from one side to center and then from another. Do not work hard. Bread making is easy. Only four or five minutes is necessary in which-to mix bread. 16 Walker's Method of Easy Bread Making Bread Making Is Easy When you have it in a nice, firm ball, grease your bowl, place dough in bowl, cover with cloth and set in "comfortable" place, not hot, until it has raised to (1-2) half lM·ge in volume than when placed in bowl. This may require one hour, more or less, according to temperature of water, of room, strength of flour, etc. (Bread should be allowed to double in size but once-that is when being baked.) When about one-half larger than when placed in bowl, turn out on table, work in more ·flour, if it is soft or sticky. Fold thoroughly as before, (this folding will not take more than a minute), replace in bowl and let rise second time. When it is light again, which will not take so long this time, turn out on board, fold down thoroughly and then shape into rolls or loaves. You now see that the folding in of air is much easier than the kneading usually taught. If making bread, several foldings in of air which will not take more than a half minutes easy work and can be done at intervals of about 30 minutes, will make whiter and lighter loaves. But do not get in the habit of kneading and working hard. My recipe for bread and rolls is the same. Same general instructions for shaping, letting get light on board, the raising in pans and baking apply to both. (See instructions regarding rolls.) • • Walker's Method of Easy Bread Making 17 Parker House Rolls I am showing you the method of shaping and making the most popular roll that is used-the Parker House. They can be served direct from the oven, butter inside, without having been made sad. Study the pictures and you will get the idea. "I make my Parker House ljOlls out of just bread dough, and make some loaves usually at same time, shaping loaves and 'panning' them at same time as the rolls. My rolls are merely young loaves of bread.'' (Thousands of ladies whom I have talked to, either did not know how to make a Parker House roll or else had tried to make the fold too soon. Not five women in a thousand of the thousands I have talked to had made them right. May I be pardoned if this sounds egotistical. I am very glad I have been able to make ·work easier for many, and if this booklet helps others, it will have accomplished its work.) First roll a small piece of dough in a "ball." (This is easier than the rolling-pin, biscuit-cutter method that is taught by many.) If making the dough into ·loaves of bread, fold air into the dough once or twice extra at intervals of about one half hour. Shape loaves into balls the same as if making rolls only this is done by folding the dough from side to center and pressing down. Let these balls get light (about 20 or 30 minutes) before folding into shape for pans. Let them Tise in pans until a little more than one half larger than when made and then bake in a moderate oven. t\ Parker House Rolls Now, right here is the secret, if such it can be called, of making a pretty roll. Let this roll stand on table some ten or fifteen minutes; or, in other words, until the impression as made with the side of the hand, shown in above illustration, remains. Parker House Rolls When the impression is made with the side of the hand. (and two can be pressed down at once if left on the board-one with each hand)-then grease one side thoroughly and fold. •1 Parker House Rolls The greas·e keeps the "folds" from sticking together. Lay in pan-a little ways apart-grease between and on top. Let rise until % larger, then bake in moderate oven. When baked the roll will split apart nicely. To butter while hot-take small piece of butter on top of knife. Insert in fold and scrape off against top crust. In this way you do not make the soft part at all "sad." 22 Walker's Method of Easy Bread Making BRAN BREAD Whole Wheat, Graham, etc. can be made easily by my Method. Prepare yeast as for white bread-but first stir in-Bran-Whole Wheat. Graham-or l{ye-until the mixture is like a "mush" that vvill drop from the spoon rather "thick." Then finish the dough with white flour to make it "hold together right." In every way, work it the same as white breadbut be careful it does not get too light anywhere as it works faster than white flour. SWEET MILK BISCUITS 2 cups sifted Royal Patent Flom·. 4 level teaspoons baking powder. 1 level teaspoon salt. 2 level tablespoons •hortening. % cup sweet milk. 0 cup cold water. Method : Sift together flour, baking powder and salt. Work in shortening lightly with finger tips. Put milk and water together and add to mixture. Mix and toss on floured board. Roll lightly, cut and bake in hot oven 10 to 12 minutes. This will make 1 dozen large biscuits. (All' measurements are level). SOUR MILK BISCUITS 2 level' cups of sifted Royal Patent Flour. 4 level teaspoons baking powder. % level teaspoon baking soda. 1 teaspoon of salt. 2 level tablespoons shortening. 1 cup of sour or butte,r milk. Method: Sift together flour, baking powder, \laking soda and salt. Work in shortening lightly with finger tips. Add milk; mix and toss on floured board. Roll, cut and bake in hot oven 10 to 12 minutes. This will make 1 dozen large biscuits. (Do not add soda to sour milk). (All measurements are level). Walker's Method of Easy Bread Making 23 PRACTICAL HINTS In hotel and restaurant kitchens we must of necessity have some "stock" things that is a part of several different dishes. I can touch on but one or two of these ideas on account of limited space. One important thing is what the French cooks call "ROUX." It is our "thickening or binder" for meat loaves, croquettes, etc. It is our basis for cream sauces, fricassees, cream soups, etc. To make a small amount, until you get the idea, use: 3 tablespoonsful butt.er; place on stove in stew pan. i !I · 3 tablespoonsful flour-added when butter is hot, but not burning. 1 cupful o:f milk-stirred and cooled in over slow heat to quite thick. Salt and pepper· to taste. When you have the idea, then you can use your own judgment as to the-amount of flour to use. This, if kept cool, will last several clays. To use-let us suppose you have some cold meat - like bieef: Grind it up. lVIix a little roux. Shape in balls or croquettes, roll in crumbs of dried bread or crackers. Fry in hot deep grease. 24 Walker's Method of Easy Bread Making Again, suppose your cold meat is chicken or veal : Cut the m,eat in small pieces (dice) ; put with a little water in stewing pan to heat. Let come just to a boiling point. Have an egg beaten up in a bowl; pour boiling water off of meat over egg, stirring with a spoon or egg whisk as you do so. Then add some roux, let it cook a few minutes slowly and "you have a fricassee. When thinned with bot milk, roux is the cream for cauliflower, asparagus, beans, new potatoes, etc. To Fry Round Steak Tender Take your bread board or something of the kind that will not be spoiled if it is cut into. Throw on this board a handful of flour. Lay your round steak in this flour and with a sharp knife cut little· gashes nearly through it. You can't make too many of them. Turn the steak right over and cut in same way, only cuts must be made to run cross ways to one.s made on other side. This you will find is easier than pounding steak as some do. Have frying pan on stove with some grease in, very hot, but never burning. Fry quickly. Do not turn it but once, as every turn in frying any meat toughens it. You will find the steak with the cuts in it, and the flour sealing in all the "juices" of the meat, will be more tender than high-priced cuts of meats. An Appetizing Dish ~rom Liver Cut ordinary beef or calf's liver into small squares (dice). Fry in hot grease until quite done. ,I. Walker's Method of Easy Bread Making 25 Have enough grease on it so it will "take in" a spoonful or two of flour. Put in this flour and cook brown, then add milk to thin to a nice gravy. You do not remove the liver to make the gravy. It is first fried done, then it stews in the milk while the gravy is being made. Salt and pepper, of course. Red pepper is very nice for soups, gravies ·and sauces. (A very little should be used.) Try this "liver dish" with Parker House Rolls; then see if you can think of any teacher or recipe book that has told you anything as pra,otical. Colorings for Soups, Gravies, Pudding Sauces, Caramel Cake Icing, Etc. : Burn in a frying pan one cup of granulated sug.aT until every grain is black and mass commences smoking. Then add one-half cup of water. Let this cook slowly. The mass of sugar will .all dissolve. Let it cook until the black liquid is a trifle thicker than water. If forgotten, and let get too thick, put in more water and cook again. You can't hurt it. When cool put in a jar or bottle. It is tasteless, odorless, and has no flavor. Just a little .added to gravies, soups, pudding sauces or white icing, brings them down to any shade of brown you want. This is how you always get a brown gravy in a hotel or restaurant, or should, but sometimes the cook there does not know either. Easy Made Cake Icings Get what is known in the store as :XXXX ( 4X) icing sugar. It is as smooth as corn starch. 26 Walker's Method of Easy Bread Making For White Icing M,erely dissolve this sugar, mentioned on previous page, to smooth paste with milk or water. Add a spoonful of butter. This will keep icing from cracking on cake. Flavor with few drops of vanilla. For Caramel Icing Just add a little of the colorin g, as explained on preceding page, to the white icing. A little more sugar may be necessary if your coloring thins the icing. Add a few drops more vanilla. (When I taught classes at one dollar per pupil, I was told by mruny that this caramel icing recipe was worth thle money paid.) For Chocolate Icing Put a piece of chocolate in a bowl. Set in a very warm place. Do not put any water or milk on it. It will melt. Add it to either the white or the caramel icing. Add a few drops of vanilla. For Cocoanut Cakes Buy w,hat is known as bulk co-coanut; It is cheaper. The more dry it is the betteT for you. You get more for the money. Put a handful in a bowl, throw a spoonful of sugar on it. Then sprinkle with just a little water or mille Not too much. Shake it around. ·It will come up as good and fresh as the day it came from the shell. Walker's Method of Easy Bread Making 27 In using tomatoes for any cream soups or sauces, add a pinch of baking soda to the tomatoes. This will keep them from curdling the mille In cooking milk for cream pies, or cream puffs, or the water for raisin pies, pudding sauces, etc., where sugar and flour, or sugar and corn starch is used, mix· the sugar and flour together thoroughly, dry. Then add to boiling water or . milk If the sugar and flour is well mixed there will be no lumps. Walker's "Best Ever" Custard 1 pint milk. 1 tablespoon (heaping) corn starch. 2 eggs (whites and yolks separated). 3 tablespoons sugar. Vanilla or nutmeg or both for flavoring. Mix as follows':-Put 1 tablespoon of sugar in small stew pan and add milk and place on stove. (Sugar helps to keep the milk from s'corching.) Mix in a teacup the corn stat:ch and remaining sugar thoroughly (dry). Beat in the yolks of eggs, and add a little of the hot milk to get it thin enough to pour easily. Add to milk when ready to boil. Then set pan on lid or where it won't be hot enough to scorch as it thickens. When it is thickened nicely, beat the whites very stiff and stir them in lightly, to the hot custard. Flavor to suit taste. Try it. It is fine. I think you will say, "Walker surely believes in living well." 28 Walker's Method of Easy Bread Making Selected~Recipes for Stanard's Bird Self-Rising Flour Royal Patent Self-Rising Flour (same quality Flour under different Brands) Self-Rising Flour contains soda, phosphate and salt in proper proportions and is ready for immediate use by the addition of shortening, and water or milk as you prefer. Try it for any of your favorite recipes, leaving out the Baking Powder, or Soda, and salt that you would use otherwise. We are giving you here some tested recipes. Special Recipes from Our Domestic Science Department SELF-RISING FLOUR BISCUITS 2 cups Self-Rising Flour. l)il cup sweet milk (more or less.) 2 tablespoons lard or vegetable fat. Sift th.e flour and mix in the shortening, add the milk a little at a time. Do not pour it all in at once, because the amount of liquid required varies some with different flours, and if you get the dough too wet the biscuit will be tough. Have the dough soft but not sticky. Knead gently until dough is smooth. Turn out on a very slightly floured board, roll lightly, and cut into shapes. Bake in a hot oven at once. 4 cups Self-Rising Flour. 3 eggs. 2 tablespoons sugar. SALLY LUNN 2 cups milk. 2 tablespoons melted butter. Mix sugar and Self-Rising Flour. Beat 'eggs in a bowl and add to flour and sugar, then add milk gradually, and melted butter last. This makes a smooth heavy batter. Pour into greased pie tins and bake in a hot oven about 20 minutes. When baked, split open and spt·ead butter between the layers and serve hot. GRIDDLE CAKES 3 cups Self-Rising Flour. 1,4 cup sugar. 2 cups sweet milk. 2 eggs. Add sugar to Self-Rising Flour. Beat eggs and add to milk. Pour slowly on dry ingredients. Beat thoroughly and drop by spoonful, or pour from a pitcher, or a hot, slightly greased g riddle. When puffed and full of bubbles, tUl'n quickly with spatula or cake turner and cook other side. Walker's Method of Easy Bread Making 29 1%, cups Self-Rising Flour. 2 tablespoons sugar. WAFFLES 1 cup sweet milk. 2 eggs. 2 tablespoons melted butter. Break eggs in bowl and beat vigorously, then add milk and melted butter or vegetabfe oil ; add sugar to Self-Rising Flour, then combine mixtures. Some flours are drier than others and take more moisture : if the batter looks thick or heavy, add a little more sweet milk. A heavy batter will not make a crisp, tender waffle. 2 cups Self-Rising Flour. 1 cup sweet milk. 2 tablespoons sugar. MUFFINS 1 egg. 2. tablespoons melted butter. Beat egg, add milk and melted butter and sugar, then add Self-Rising Flour. Beat thoroughly, pour into greased muffin tins and bake in a moderately hot oven. This recipe makes about 20 muffins. DOUGHNUTS 1 egg. 1,6 teaspoon vanilla. 1h cup sweet milk. 1h cup sugar. 2 cups Self-Rising Flour (about). lAo teaspoon nutmeg. Beat egg, add sugar and milk then the Self-Rising Flour, nutmeg and vanilla. The dough will be very soft and sufficient flour must be sprinkl'ed on the board to keep it from sticking, work in just enough extra flour so that dough can be handled. Pat, roll gently and cut with doughnut cutter. Fry in deep hot fat. Be sure to have fat hot enough to brown a crumb of br~ad when dropped in kettle. This recipe makes 14 rather large doughnuts. WHITE CAKE ·%, cup butter. 3 cups Self-Rising Flour 6 egg whites. (sifted and then measured). 11,6 cup sugar (sifted and then 2/3 cup water. measured). 1 teaspoon vanilla. Method: Cream butter and suga~. add unbeaten egg whites and beat vigorously, then add flour and water alternately, Place greased paper in bottom of cake tins, grease sides thoroughly and divide mixture in three pans. Bake 30 to 40 minutes If the layers are thick, and from 15 to 20 minutes if layers are very thin. When cakes are done, they will shrink from sides of pan and will spring back when touched lightly in the center with your finger. (300° to 375° F.) Cool in pans before removing. CHOCOLATE ICING 6 egg yolks left from cake. 2 squares Baker's Bitter Chocolate. 3 cups sugar. 11,6 cups water. Boil sugar and water until it spins a long thread (240 ° F. on candy thermometer.) Pour cooked mixture slowly over the yolks of eggs, beating constantly, then add melted chocolate and vanilla, and continue beating until mixture thickens sufficiently to spread on cake. 30 Walker's Method of Easy Bread Making SOFT GINGER CAKE ¥.. cup butter. 3 eggs. 3 cups Self-Rising Flour. 2 teaspoons cinnamon. 'h teaspoon allspice. 2 tablespoons cocoa. 1 cup dark brown sugar. 'h cup molasses. 1Y, teaspoons ginger. lh teaspoon cloves. 1,4 teaspoon nutmeg. 1 teaspoon vanilla. '%, cups sweet milk. Method: Cream butter and sugar, add eggs, beat vigorously, then add rn<>lasses. Add spices and cocoa to flour and mix alternately with milk to first mixture. Bake 45 to 60 minutes. Size of pan 13 in. x 9 in. x 2 in. First mixture. DEVIL'S FOOD 'h cup sweet milk. cup brown sugar. Y, cup grated chocolate (bitter). • 1 egg. Mix grated chocolate and sugar in a sauce pan, then add eggs; beat and add milk. Cook this mixture until it is stiff. Let cool. Second mixture. 1 cup brown sugar. 2 cups ·Self-Rising Flour. Y, cup sweet milk. 'h cup butter. 2 eggs. 1 teaspoon vanilla. Cream butter and sugar, add eggs and beat vigorously, then ·flour and milk alternately. Stir into this the chocolate paste, which is thoroughly cooled. Bake in layers or in a single loaf (9 in. x 9 in. x 2% in.). Fol"iow rule for baking. If loaf cake, bake 45 minutes. BUTTER ICING 2 table~poons butter creamed thoroughly, then work in as much powdered sugar as possible. Moisten with a little rich cream, fla vor with vanilla, or any desired flavoring, and spread on cake. JELLY CAKE 1 cup sugar. 1'j!J cups Self-Rising Flout·. % cup butter. 3 eggs. Y, cup sweet milk. Cream butter and sugar, add eggs and beat vigorously ; then add flour and milk alternately. Bake as directed for White Layer Cake and put layers together with a tart jelly (such as red currant). Sprinkle powdered sugar over top. Note :-This does not make a large cake-three ordinary sized pie t ins were used in this recipe.• It is best to let the cakes cool · slightly in the pans before removing. lJI, CuPS sugar (brown if pre-ferred). 1 cup butter. 1h cup milk or cream. Y, teaspoon cl'oves. 1 tablespoon cocoa. 11,4. cups raisins or currants. HERMITS 3 eggs. 0 teaspoon nutmeg. 1 teaspoon allspice. 1 cup brkoen nut meats. 2% cups Self-Rising F:om·. Cream butter and sugar, add eggs and beat vigorously. Add spices, cocoa, nuts and raisins to flour: then add to first mixture alternately with the milk. Drop by spoonful on a buttered sheet and bake in a moderately hot oven (350° F.). Walker's Method of Easy Bread Making 31 1h cup butter. 1 egg. BUTTERSCOTCH COOKIES 1 cup sugar. 1% cups Self-Rising Flour. (1 tablespoon sugar mixed with 1,4 teaspoon cinnamon to sprinkle over top of cakes). . Method: Cream butter, add sugar gradually and cream again, then egg well beaten and flour. Toss on a floured board, roll thin, cut in shapes and sprinkle sugar and cinnamon over top. A half of pecan placed on each cake is an addition. Note :-The dough is very soft and it may be necessary to work in more flour in order to handle it, but the cakes will be much daintier if the dough is not too stiff. · I believe by this time that you have caught one or more suggestions that will be beneficial to you. I believe you will consider this booklet worth saving, and I respectfully ask you to remember, favora·bly, the Stanard-Tilton Milling . Company who have made it possible for me to place it before you. Thanking you in advance for your favors to them, I am most respectfully yours, P. 0. WALKER, .J_;ock Box 1715, Denver, Colorado. for~ Bread, Biscuits and Pastries Stanard Tilton Milling Co. St. Louis • • • Alton • • • Dallas |
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