The Providence news. (Providence [R.I.]) 1891-1906, 1897-05-05
Fresh Bread.

Shicken CroquetteS. SteWed POTATOES.
Doughnuts Coffee.
Dear Poly-You pleased me very much
by asking for further information re-
garding the man in the kitchen" lie
is one Of the most promising students
have, and when he is ready TO take his
degree, | am going TO ask him 10 pre-
scribe for you. You will find his prescrip-
tions helpful and palatable
He is taking an experimental course
I'm cookery at night, and wisely asked
first to be taught how 90 make good
BREAD.
Now there is bread and bread. but I
rave him the following prescription,
which Is an excellent and reliable one:
Sift four quarts of fioUr and set IL in
warm place for several hours TO take OF
the chill, Then add ~ tablespoonfuls of
salt, and mix thoroughly. Dissolve half
a yeast cake i'm half cupful OF luke
warm water make a shallow hollow in
the flour, pour I'm the yeast and stir in
enough flour 10 make n stiff batter. Scald
a pint of milk adding a teaspoonful OF
sugar and a dessert spoonful of butter;
add enough water which has been boiled.
and allowed 10 cool. TO make the milk
tepid. and pour il into the -four and yeast
strong wooden spoon. DO not get the
dough too wet. Work It with the hands
until IL no longer sticks TO the fingers.
Spread a clean cloth over il cover tightly.
and set i'm a warm place to rise over night.
Early in the morning work IT down and
let rise again. Then -four the moulding
board lightly. knead the bread thor
oughly, first by cutting across 1t many
times with a duh knife, and afterwards
working with the hands. Fill the creased
pans half full, cover with cloth and set
TO rise When IL is well raised prick with
fork and bake in a moderate oven.
At first ne set the bread at night and
! baked II next day. Then few days
sfterward set IL in the morning and he
baked II at night. The prescription this
time is a luncheon he prepared a few days
ago for his family.
The
CHICKEN CROoUETTES
were OF the simplest kind. and easily pre-
pared. Remove the skin and fat from a
cold boiled chicken. Cut all the meat
from the bones and mince fine, season.
ing with salt. little mace and few
grains of cayenne pepper. Shake with
the hands or by pressing into q small oval
glass: dip in beaten egg roll in very fine
bread crumbs and fry in a basket In
boiling fat.
sTEwED POTATOES.
Wash and peel potatoes; slice thin and
cover with cold water for half an hour:
drain. cover with water again and boil
until tender. Strain carefully. return to
the fire. cover with milk, season with
salt and pepper and when nearly at boil
ing point stir in teaspoonful of -four.
rubbed smooth I'm double as much butter.
Boil up once and serve hot.
A great many men are fond of dough-
nuts. but do not realize how much trou-
bic it is to make them, so I suggested
that this luncheon should include
DOUGHNUTS
Rub together a cupful OF sugar and two
tablespoonfus of lard and butter mixed:
add one cupful milk, one saltspoonful OF
salt. two well-beaten eggs, nutmeg or
cinnamon TO taste. and two teaspoonfuls
baking powder. sifted with one cupful
-four. No more -four should be used than
will allow the paste TO be rolled out half
an inch thick. Cut in shapes and fry in
boiling lard.
During the recent war many men
learned how TO prepare
COFFEE,
and few have learned since. The SOL
dier's method is very simple. Put
tablespoonful of coffee for each person.
pour i'm as much cold water as you wish
coffee and set 1t on medium hot part
OF the stove. Let IL come 10 a boil bubble
up once. then remoce 10 the back of the
stove, stir with a spoon. add half gill
OF cold water. to settle 1t, and serve in
three minutes.
The luncheon was successfully served
and fully enjoyed. Next time he will at
tempt a dinner. DO you not think he is
doing We'll?
Yours cuinarily.
Comfort Jones,
Doctor Of Cookery.
Dorchester, Mass