The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-24

w. J. P. writes: Win you please give
some good recipes for making unleavened
whole wheat or Graham bread and cake?
We do not quite understand whether
our correspondent means unleayened OF
unfermented breads; the Former Is simply
a mixture of flour and water made into
thin cakes while the latter are made
light BY the Introduction of air and per-
maps the addition OF eggs the whites es-
peciaIly- We will venture to give some
recipes for the unfermented breads and
if they are not what the writer desires
WHOLE MEAT PUFFs
Beat the yoke of one egg very light,
add one and one-half cups of milk. Meas
ure two cups of sifted flour and sift it
again several times. Put it into a mixing
bowl, make a hollow in the center and
gradually mix in the milk and egg, max
ing a perfectly smooth batter. Beat this
Weits Lnen Wh1p the Whlte OF an eSs 70
evenly into the batter. The work must
be done quickly after the white of the
egg has been added or the bread will not
be so light, much of the air beaten into
the egg and batter escaping. Pour the
batter into well creased pop over or heat
ed iron cups and bake in a quick oven.
GRAHAM PUFFS.
These can be made without egg if the
batter is very thoroughly beaten. Put
three sge cupfuls of Graham flour into
bowl. making a hollow IN the center
rich milk. keeping tn batter perfectly
smooth The batter must not be too thin
Seat until 1t IS full Of air bubbles, then
turn at once into Kissing hot gem irons
and bake quickly IN a hot oven.
GRAHAM ROLLS.
Sift three cups of Graham flour into q
bowl and mix into this cup of very cold
cream or rich milk The dough must be
mixed as smooth as possible; when all
the Wetting is in, knead the dough until
perfectly smooth and elastic; then di-
vide into two parts, roll each out into a
long roll about an inch thick, cut this Oft
in two-inch lengths, lay them on tins far
enough apart not to touch, pick them
with a fork and bake at once unless you
stand them on ice From thirty to forty
minutes will be required for baking.
CREAM PUFFS
Mrs. T. v. S. Writes: Win YOU please
publish. at your earliest convenience, a
recipe for cream puffsA such as we get at
first-class bakeries2
Put half a pint of water in a saucepan
with four ounces of sweet fresh butter, a
little lemon peel shaved thin, two ounces
of sugar and a salt-spoon of salt. AS
soon as the water begins to boil, throw
| in four ounces of flour lido not sift it in)
and at once begin to stir rapidly with a
wooden spoon or paddle held in the right
/ hand while you hold the saucepan firmly
with the left hand; continue to stir until
a smooth, thick paste IS formed. which
! will be in a few minutes. Then take from
| the fire and as soon as cool enough not
10 scaId the eggs, break IN the first one
| the batter; then add two more and beat
| them in thoroughly and continue as
( rapidly as possible until eight have been
| added. unless you find that the batter
/ is getting too thin then do not add al
/ the eggs the recipe calls for The batter
I must be stiff enough to keep its shape
/ without spreading much when put in tn,
I
/ before the batter gets cold, After thu
eggs are in continue to beat the battel
until it is clear and smooth. When ready
to bake, first butter the pans well ther
! dust with flour, shaking off all that vii
not adhere Drop the batter with q spooI
or use pastry bag and tube, leaving som'
space between each one. If you wish
| rich brown color brush each puff witt
beaten egg; but this will not be necessar,
if you have a good oven. Let the puff
bake until they are perfectly light to tn
| touch when handled: if they are takel
from the oven too soon they will sool
shrink and dr0Op; they should be done il
Is minutes. AS soon as they are cold
but before they lose their crispness. thel
/ should be filled with either the regula
| cream puff filling or whipped cream T.
do this cut slit at one side with a sharl
/ knife press the puff open slightly and pu
the filing in with a spoon This sam
batter can be used for Eclairs, Spanish
CREAM PUFF FILLING.
Put q pint of milk in double boile
and put on to Scald. Put two tablespoon
fuls of cornstarch in a bowl with cup o
sugar and three eggs and beat until light
Pour the hot milk over this mixture an
stir until we'll mixed then turn back int
the boiler and stir and cook until tn
mixture thickens, then remove from tn
fire and when slightly cool add teaspoon
full of -anila-
In making the puff batter some leav
out the lemon peel and sugar and use onl
six eggs, but the number of eggs can b
determined by the quality of the batter
I leaving out one or two and adding as
Ough beating in any case. Home mad
cream puffS are very much better tina
those usually obtained at the bakeries
THE FOOD OF THE ROMAN SOLDIER