Balanced Daily Diet

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Procter & Gamble Company, 1920 - Cooking - 96 pages
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Page 53 - Put the prepared chicken into the hot fat and let cook slowly about one hour, turning the pieces as needed to cook all sides evenly. If the chicken be cooked too fast, it will be dry and too brown. When the chicken is cooked pour off the fat, leaving about three tablespoonfuls in the pan; to this add three tablespoonfuls of flour, a scant half a teaspoonful of salt and a little pepper; stir and cook until frothy, then add one cup and a half of cream, and cook and stir until boiling. Dispose the chicken...
Page 55 - Bake forty-five to sixty minutes. NOTE: One cake of yeast may be used with good results; but remember the quicker and stronger the fermentation, the better the bread. The best bread bakers have adopted quick methods.
Page 80 - To make the frosting, boil the sugar, molasses and water until it will form a soft ball when tested in cold water; pour in a fine stream on the...
Page 55 - ... salt. Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light — about one and one-half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five...
Page 57 - ... to get it into a smooth mass; pat with the rolling pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set these close together in a buttered pan and bake from fifteen to twenty minutes.
Page 59 - Use an earthen mixing bowl and mix the ingredients with a "case" knife or a larger knife of the same shape. Knead the dough until smooth and elastic; return to the bowl, cover close and let stand until doubled in bulk. The temperature for the first two hours should be about 70; after fermentation is well established, if the temperature be reduced to 50 or even lower, no harm will result. Cut through and through the dough with a knife; cover and let stand again until doubled in bulk, or shape...
Page 40 - Crisco until a crumb of bread becomes golden brown in 60 seconds for raw dough mixtures, as crullers, fritters, etc.; 40 seconds for cooked mixtures, as croquettes, codfish balls, etc.; 20 seconds for French fried potatoes. Seconds may be counted thus: one hundred and one, one hundred and two, etc. The fat may be tested also by dropping into it a little piece of the article to be cooked. When it rises to the top, bubbles vigorously and browns quickly, the fat is hot enough. When fried foods absorb,...
Page 80 - Cream butter; beat in the sugar, then the eggs, and alternately the milk and flour sifted with the baking powder. Bake in two layer cake pans.
Page 78 - Melt two cups of sugar in half a cup of boiling water. With the tips of the fingers wet repeatedly in cold water, wash down the inside of the saucepan. Cover and let boil three or four minutes; uncover and let boil to 238 F.
Page 49 - POT ROAST OF BEEF Four or five pounds of beef, in a thick piece, from the chuck, the vein or the round should be selected for this dish. Many prefer meat from the vein or round as it is solid flesh, but a piece from the chuck, as fat alternates with lean meat, will be quite as satisfactory. Roll the meat on three sides in flour. Have ready some hot Crisco in a frying pan.

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