Owner: Fannie Farmer Cooking URL:fanniefarmer.blogspot.com Join Date: Mon, 19 Feb 2007 13:00:28 -0600 Rating:0 Site Description: Recipes from the classic "Boston Cooking-School Cook Book" (1921), by Fannie Farmer. Site statistics:Click here
Coffee Rolls 1970-01-01 00:59:59 2 cups milk 1 egg1 1/2 yeast cakes 1/2 teaspoon cinnamon1 teaspoon salt Melted butterConfectioners' sugar VanillaScald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners' sugar moistened with boiling water and flavored with vanilla. Read more:Coffee
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Wheat 1970-01-01 00:59:59 To understand better the details of bread making, wheat, from which bread is principally made, should be considered.A grain of wheat consists of (1) an outer covering or husk, which is always removed before milling; (2) bran coats, which contain mineral matter; (3) gluten, the proteid matter and fat; and (4) starch, the centre and largest part of the grain. Wheat is distinguished as white and soft, or red and hard. The former is known as winter wheat, having been sown in the fall, and living through the winter; the latter is known as spring wheat, having been sown in the spring. From winter wheat, pastry flour, sometimes called St. Louis, is made; from spring wheat, bread flour, also called Haxall. St. Louis flour takes its name from the old process of grinding; Haxall, from the name of the inventor of the new process. All flours are now milled by the same process.
Thin White Sauce 1970-01-01 00:59:59 2 tablespoons butter1 cut scalded milk1 1/2 tablespoons flour1/4 teaspoon saltFew grains pepperPut butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; the pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once. Read more:White
Oil Dressing I 1970-01-01 00:59:59 4 hard-boiled eggs1/2 teaspoon mustard4 tablespoons oil1/2 teaspoon salt4 tablespoons vinegarFew grains cayenne1/2 tablespoon sugarWhite 1 eggForce yolks of hard-boiled eggs through a strainer, then work, using a silver or wodden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff. Read more:Dressing
French Rusks 1970-01-01 00:59:59 2 cups scalded milkFlour1/4 cup butter1 egg1/4 cup cup sugarYolks 2 eggs1 teaspoon saltWhites 2 eggs1 yeast cake dissolved in 1/4 cup lukewarm water3/4 teaspoon vanillaAdd butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House nolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar. Read more:French
Luncheon Rolls 1970-01-01 00:59:59 1/2 cup scalded milk2 tablespoons melted butter2 tablespoons sugar1 egg1/2 teaspoon saltFew gratings from rind of lemon1/2 yeast cake dissolved in 2 tablespoons lukewarm waterFlourAdd sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used. Read more:Rolls
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Welcome 1970-01-01 00:59:59 Welcome to the Fannie Farmer Cooking blog! This blog will contain recipes from the Classic Fannie Farmer Boston School of Cooking cookbook. Enjoy! Read more:Welcome
Yeast 1970-01-01 00:59:59 Yeast is a microscopic plant of fungous growth, and is the lowest form of vegetable life. It consists of spores, or germs, found floating in air, and belongs to a family of which there are many species. These spores grow by budding and division, and multiply very rapidly under favorable conditions, and produce fermentation.Fermentation is the process by which, under influence of air, warmth, moisture, and some ferment, sugar (or dextrose, starch converted into sugar) is changed into alcohol (C2HsHO) and carbon dioxide (C02), The product of all fermentation is the same. Three kinds are considered,alcoholic, acetic, and lactic. Where bread dough is allowed to ferment by addition of yeast, the fermentation is alcoholic , where alcoholic fermentation continues too long, acetic fermentation sets in, which is a continuation of alcoholic.Lactic fermentation is fermentation which takes place when milk sours.Liquid, dry, or compressed yeast may be used for raising bread. The compressed yeast ca Read more:Yeast
Parker House Rolls 1970-01-01 00:59:59 2 cups scalded milk3 tablespoons butter2 tablespoons sugar2 teaspoons salt1 yeast cake dissolved in 1/4 cup lukewarm waterFlourAdd butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.ParkerHouseRolls
may be shaped by cutting or tearing off small pieces of dough, and shaping round li
Bread Sticks 1970-01-01 00:59:59 1 cup scalded milk1 yeast cake dissolved in 1/4 cup lukewarm water1/4 cup butter1 1/2 tablespoons sugarWhite 1 egg1/2 teaspoon salt3 3/4cups flourAdd butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.Salad Sticks. Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in a slow oven. If preferred glazed, brush over with egg yolk slightly beaten and diluted with one-half tablespoon cold water. Read more:Bread
Banana Nut Bread 1970-01-01 00:59:59 3 ripe bananas, well mashed1 tsp salt2 eggs, well beaten1 tsp baking soda2 cups flour1/2 cup coarsely chopped walnuts (optional)3/4 cup sugarPreheat oven to 350. Grease loaf pan. Mix bananas and eggs in alarge bowl. Stir in half the flour, sugar, salt, and baking soda.Stir in rest of flour. Stir in walnuts. Put batter in pan and bakefor 1 hour. (Check that it's cooked by sticking a toothpick in; it'sdone when toothpick comes out clean.)(adapted slightly) Read more:Bread
Bread Making 1970-01-01 00:59:59 Fermented bread is made by mixing to a dough, flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment. Sugar is usually added to hasten fermentation. Dough is then kneaded that the ingredients may be thoroughly incorporated, covered, and allowed to rise in a temperature of 68° F., until dough has doubled its bulk. This change has been caused by action of the ferment, which attacks some of the starch in flour, and changes it to sugar, and sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. Dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide. It is shaped in loaves, put in greased bread pans (they being half filled), covered, allowed to rise in temperature same as for first rising, to double its bulk. If risen too long, it will be full of large holes; if not risen long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place while rising, a heavy streak will Read more:Bread
Introduction to Breadmaking 1970-01-01 00:59:59 BREAD is the most important article of food, and history tells of its use thousands of years before the Christian era. Many processes have been employed in making and baking; and as a result, from the first flat cake has come the perfect loaf. The study of bread making is of no slight importance, and deserves more attention than it receives.Considering its great value, it seems unnecessary and wrong to find poor bread on the table; and would. that our standard might be raised as high as that of our friends across the water! Who does not appreciate the loaf produced by the French baker, who has worked months to learn the art of bread making?Bread is made from flour of wheat, or other cereals, by addition of water, salt, and a ferment. Wheat flour is best adapted for bread making, as it contains gluten in the right proportion to make the spongy loaf. But for its slight deficiency in fat, wheat bread is a perfect food; hence arose the custom of spreading it with butter. It should be remem Read more:Introduction
Boston Brown Bread 1970-01-01 00:59:59 1 cup rye meal 3/4 tablespoon soda1 cup granulated corn meal 1 teaspoon salt1 cup Graham Flour 3/4 cup molasses2 cups sour milk, or 1 3/4 cups sweet milk or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover.Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water. Read more:Bread
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Squash Biscuits 1970-01-01 00:59:59 1/2 cup squash (steamed and sifted) 1/4 cup sugar1/2 teaspoon salt 1/2 cup scalded milk1/4 yeast cake dissolved in 1/4 cup lukewarm water 1/4 cup butter2 1/2 cups flour Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake. Read more:Biscuits
Batter III 1970-01-01 00:59:59 1 1/3 cups flour2 teaspoons baking powder1/4 teaspoon salt2/3 cup milkMix and sift ingredients, add milk gradually, and egg well beaten.
Rye Bread 1970-01-01 00:59:59 1 cup scalded milk 1 1/2 teaspoons salt1 cup boiling water 1/4 yeast cake dissolved in 1/4 cup lukewarm water1 tablespoon lard 1 tablespoon butter3 cups flour 1/3 cup brown sugarRye meal To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake. Read more:Bread
Entire Wheat Bread 1970-01-01 00:59:59 2 cups scalded milk 2 teaspoons salt1/4 cup sugar or 1/3 cup molasses 1 yeast cake dissolved in 1/4 cup lukewarm water4 2/3 cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread
should not quite double its bulk during last rising. This mixture may be baked in gem pans.Entire Wheat and White Flour Bread. Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.
Baking of Bread 1970-01-01 00:59:59 Bread is baked: (1) To kill ferment, (2) to make soluble the starch, (3) to drive off alcohol and carbon dioxide, and (4) to form brown crust of pleasant flavor. Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly before the heat has reached the centre, and prevent further rising loaf should continue rising for first fifteen minutes of baking, when it should begin to brown, and continue browning for the next twenty minutes. The last fifteen minutes it should finish baking, when the heat may be reduced. When bread is done, it will not cling-to sides of pan, and may he easily removed. Biscuits require more heat than loaf bread, should continue rising the first five minutes, and begin to brown in eight minutes. Experience is the best guide for testing temperature of oven. Various oven thermometers have been made, but none have proved practical. Bread may be brushed over with melted butter, three minutes before removal from oven, if a more tender crust Read more:Bread
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Care of Bread After Baking 1970-01-01 00:59:59 Remove loaves at once from pans, and place side down on a wire bread or cake cooler. If a crisp crust is desired, allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, put in tin box or stone jar, and cover closely.Never keep bread wrapped in cloth, as the cloth will absorb moisture and transmit unpleasant taste to bread.Bread
tins or jars should be washed and scalded twice a week in winter, and every other day in summer; otherwise bread is apt to mold. As there are so many ways of using small and stale pieces of bread, Care should be taken that none is wasted.Un-fermented bread is raised without a ferment, the carbon dioxide being produced by the use of soda (alkaline salt) and an acid. Soda, employed in combination with cream of tartar, for raising mixtures, in proportion of one-third soda to two-thirds cream of tartar, was formerly used to a great extent, but has been generally superseded by baking powder.Soda bicarbonate (NaHC03) is manu Read more:Baking
Water Bread 1970-01-01 00:59:59 2 cups boiling water 2 1/2 teaspoons salt1 tablespoon butter 1/4 yeast cake dissolved in 1/4 cup lukewarm water1 tablespoon lard 2 tablespoon sugar6 cups sifted flour Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a knife or mixing-spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Some practice is required to kuead quickly, but the motion once acquired will never be forgotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in temperature of 65° F. In morning cut down: this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be again raised, and recut Read more:Bread
Milk and Water Bread 1970-01-01 00:59:59 1 cup scalded milk 1/4 cup lukewarm water1 tablespoon lard 1 tablespoon butter1 yeast cake dissolved in 1 cup boiling water 6 cups sifted flour, or one cup white flour and enough entire wheat flour to kneadPrepare and bake as Water Bread
. When entire wheat flour is used add three tablespoons molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Cooks who have not proved themselves satisfactory bread makers, are successful when employing this method.
Apple Fritters 1970-01-01 00:59:59 2 medium-sized sour applesBatter IIIPowdered SugarPage, core, and cut apples in eights, the cut eights in slices, and stir in batter. Drop by spoonfuls and fry in deep fat. Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin. Read more:Apple
, Fritters
Tomato Soup with Stock 1970-01-01 00:59:59 1 quart Brown Soup Stock
1 can tomatoes1/3 cup flour1/2 teaspoon peppercorns1 small bay leaf3 cloves3 sprigs thyme4 tablespoons butterOnion, Carrot, Celery, Raw Ham -- 1/4 cup each, cut in diceSaltPepperCook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it required less watching. Rub through a strainer, add hot stock, and season with salt and pepper. Read more:Tomato
, Tomato Soup
Rich Omelet 1970-01-01 00:59:59 2 1/2 tablespoons flour3/4 teaspoon salt1 cup milk 3 eggs 3 tablespoons butter Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of thc butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter. Read more:Omelet
Julienne Soup 1970-01-01 00:59:59 To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling point.
Brown Soup Stock 1970-01-01 00:59:59 6 lbs. shin of beef1 sprig marjoram3 quarts cold water2 sprigs parsley1/2 teaspoon peppercorns6 cloves1/2 bay leaf3 sprigs thymeCarrot, Turnip, Onion, Celery -- 1/2 cup each, cut in diceWipe beef, and cut the lean meat in inch cubes. Brown
one-third of meat in hot frying pan in marrow from a marrow-bone. Put remaining two-thirds with bone and far in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetable and seasonings, cook one and one-half hours, and cool as quickly as possible. Read more:Stock
Chicken Soup with Wine 1970-01-01 00:59:59 3 lb. fowl1 onion, sliced2 quarts cold water2 stalks celery2 slices carrotBit of bay leaf1 tablespoon salt2 tablespoons Sauterne wine1/2 teaspoon peppercorns1 teaspoon beef extract1 cup creamSaltPepperWipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper. Read more:Chicken
, Chicken Soup
Hollandaise Sauce I 1970-01-01 00:59:59 1/2 cup butter1/4 teaspoon saltYolks 2 eggsFew grains cayenne1 tablespoon lemon juice1/3 cup boiling waterPut butter in a bowl, cover with cold water, and wash, using a spoon. Divide into three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing the boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.
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