The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-04-13
How 10 secure exact meas
uremenfs of ingredients
an art whose complete mas
terry forms one of the
secrets of good cooking

I they have been beaten, so that none Of the
egg is wasted.
The round earthen bowls are best for
mixing batters. etc. Use wooden paddles
and spoons. FOR tin dishes and iron spoons
not only discolor the mixture, but will i'm
part a disagreeable flavor in many in
! stances when eggs or any materials con-
tanning acids are used.
Have your eggs separated before Won be-
! gin work When an egg is to be separated
hold it upright i'm the left hand and crack
| the shell by striking sharply with a knife
near the center. then with thumb and fin
! gers separate the parts of shell. holding
| the egg over a dish; then carefully turn
| the yok from one shell To the other, let
| ting the white run over into the dish When
| separating several eggs break them sinely
over a saucer or cup. that If one is not
| good or the yolk is broken YOU will not spoil
the others by mixing.
There are three principal ways OF COM
bining ingredients. BY mixing them to-
| gether with spoon in circular motion.
| called stirring, gradually widening the cir
cles until all the ingredients are well blend
| ed Stirring is combined with beating in
making batters.
Ingredients are also blended by cutting
and folding when it is not desirable 10 stir
or beat in such ingredients as whipped
whites of eggs or whipped cream into
| heavier materials. as that would destroy
their lightness.
To cut and fold one material into a mix
! ture turn the spoon edge downward with
vertical motion, known cutting. allow
| ing ii 10 reach the bottom of the bowl
! each time: then bring up with the mixture
TO surface and turn over. Repeat the
| fromer downward motion and continue
these two. cutting and folding in the lighter
substance until thoroughly but lightly in
corporated in the whole.
These rules are few and simple and easily
| learned from directions, and are the neces-
| sary mechanical part Of the work TO be
observed in the science of cookery.
Entire Wheat-iour Gems.-Beat two eggs
with two tabespoonfuls of sugar until light,
then add a tablespoonful OF melted butter
and a cup and a half of sweet milk. Sift
a teaspoonful of baking powder and half
tesspoonful of salt with one and three
fourths cup of entire wheat flour. and stir
into the other ingredients. Beat the batter
well and fill heated. well-greased gem pans
half full of the batter and bake in a quick
oven twenty minutes
Sally Lunns.-Scald a pint OF milk in a
double boiler add half a cup of butter and
stir in before removing from the fire. Set
| aside TO cool. When lukewarm add a tea
spoonful of salt and teaspoonful OF sugar.
half a cup Of yeast and three cups of -four.
Beat into a smooth batter full OF air bub-
bles. Cover closely and set in a warm
place 10 rise for two or three hours, ac-
cording TO season. When very light add
| three eggs, the yolks and whites beaten
separately. Beat the yolks into the batter.
| then fold i'm the whites. Cover and let rise
for a quarter of an hour. then put into a
shallow round pan and bake in a moderate
oven for forty minutes.
Egg Gems.-This makes a nice breakfast
dish. Mix together one cup Of minced cold
meat one cup of bread crumbs season with
salt and pepper. add one tablespoonful OF
melted butter and add just enough milk TO
bind ingredients together Put in we'll
creased gem pans, break an egg over the
top of each, dust with salt and pepper,
sprinkle with bread crumbs and bake eight
minutes in a hot over.
Butter Cup Pudding.-Put half a cup OF
| cornstarch, two tablespoonfuls Of sugar.
| the yolks of three eggs. two tablespoonfuls
of butter and pinch of salt in a bowl and
beat together until light and smooth. Then
pour over them one quart of milk scalded
in double boiler, stirring constantly until
mixed. Return TO double boiler and stir
and cook until il thickens. then pour into
small custard cups wet in cold water and
set away TO get cold. To serve turn out on
fancy plate and garnish with compete of
oranges
Copyright, 1892. by ]. B. Pinkham.I