Part 75 (2/2)

1 cupful milk 1 cupful water 2 tablespoonfuls sugar 1 teaspoonful salt 3 tablespoonfuls fat 1 to 3 eggs 2 cakes compressed yeast 1/4 cupful lukewarm water Bread flour (about 7 cupfuls)

Heat the milk and water. Turn into a bowl and add the sugar, salt, and fat. Let the mixture stand until it is lukewarm in temperature. Mix the yeast with the lukewarm water and add it to the lukewarm milk mixture.

Break the egg; beat the white and yolk separately. Add the egg to the other ingredients.

Through a sifter, add enough flour to knead. Knead and roll out on a floured board until about 1 inch in thickness. Cut into rounds with a biscuit cutter. Make a depression in the center of each biscuit, fill with prunes or raisins prepared as directed below.

Place the biscuits on greased pans, let them rise (in a warm place) until doubled in bulk; bake in a hot oven.

PRUNE OR RAISIN FILLING

1 pound dried prunes _or_ 1 1/2 cupfuls seeded raisins 1 teaspoonful cinnamon 1/8 teaspoonful cloves 2 tablespoonfuls lemon juice 1/4 teaspoonful salt Sugar

Soak the fruit in enough water to cover overnight or for several hours.

Cook as directed on until the fruit is tender and the water is almost evaporated. If prunes are used, remove the stones. Add the spices, lemon juice, and salt. Also add sugar ”to taste.”

QUESTIONS

Why should a sponge be made when eggs are to be added to the yeast mixture?

What would be the disadvantage in adding them to a dough, after the dough had stiffened?

What must be done to produce biscuits having much crust rather than little crust?

What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking?

How many times are Biscuits with Prune or Raisin Filling allowed to rise?

How does yeast bread made with one rising differ from that made with several risings?

Why is it necessary to cook the fruit used for filling for biscuits until the water is almost evaporated? What would be the effect on the biscuits of much moisture in the filling?

RELATED WORK

LESSON Cx.x.xIX

FOOD FOR GIRLS AND BOYS

THE YOUNG GIRL.--Adolescence is a period of great activity and growth.

Much physical development characterizes the years of youth.

During the time of rapid growth, it is very easy to acquire craving not only for sweets, but for condiments and highly seasoned and spiced foods and for foods of decided and contrasting flavor. As previously explained, such foods used excessively are harmful. It is especially necessary that a girl growing into womanhood use foods which furnish building and energy- giving nutrients in sufficient quant.i.ty as well as materials to promote growth.

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