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(Bread) - (The International Jewish Cook Book)

The housekeeper should know about the different kinds of flour. We get
the bread flour from the spring wheat; the pastry flour from the winter
Bread flour contains more gluten than pastry flour and is used for bread
on that account. Pastry flour having less gluten and slightly more
starch is more suitable for pastry and cake mixtures and is used
wherever softness and lightness are desired.
Graham flour is the whole kernel of wheat ground.
Entire wheat flour is the flour resulting from the grinding of all but
the outer layer of the wheat.
Rye flour is next best to wheat flour for bread making, but is generally
combined with wheal flour, since by itself it makes a sticky bread.
Cornmeal is also combined with wheat flour.
Variety bread is composed of bread flour, rye flour and cornmeal
combined in one loaf.
If flour is musty; it is not kosher and must be destroyed. Keep flour
either in tins or barrels in a dry atmosphere.

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Heat two tablespoons of fresh butter in a spider, add four tablespoons
of flour to it and brown to light golden brown, then add one quart
water, stirring constantly. Season with salt and pepper and a little
nutmeg. Add one pint of milk, let boil up once or twice and serve at

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Sift one and one-half cups of rye flour with one-half teaspoon of salt
and one teaspoon of baking soda; add one-half cup of molasses and one
well-beaten egg or one-half cup of water if the egg is omitted,
one-quarter cup of chopped raisins and four tablespoons of melted
shortening--butter, or any good butter substitute will do. Bake in
muffin-pans in rather hot oven twenty-five minutes. Fill pans
three-fourths full.

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Take three eggs, beat until a light yellow and add one-half cup of
potato flour and one-half cup of water, beat well. Heat a frying-pan,
grease well and pour in the batter; fry in thin leaves or wafers. Cool,
cut thin as noodles. Just before serving soup, strain, then let it come
to a boil and add noodles and let soup again come to a boil and serve.

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Separate the whites and yolks of nine eggs. Beat the whites of seven
eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
two, add one and three-quarter cups of sugar and juice and rind of one
lemon. Beat thoroughly, add one scant cup of potato flour, and beat
again. Now fold in the beaten whites very carefully, and bake slowly in
a moderate oven. Bake forty to fifty minutes. Nice for invalids.
Beat until very light the yolks of four eggs and three-quarters of a cup
sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
Bake in two shallow square pans in a moderate oven.
When cold lay a cake on a platter, spread thickly with strawberries that
have been well sugared. Put the other cake on top. Spread over the top
and sides with cream that has been sweetened, flavored and whipped very

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Take one-quarter pound of goose-oil, stir it to a cream, and stir in
gradually the yolks of ten eggs and three-quarters of a pound of sifted
sugar, the grated peel of a lemon, also its juice and one-half teaspoon
of salt. Add last one-half pound of potato flour and the stiffly-beaten
whites of the eggs. Have the pudding form well greased before putting in
the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
of jelly. Take a glass of red raspberries, press them through a hair
sieve, add a wineglass of red wine, add sugar to taste, and let it boil
hard for about five minutes.

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1/2 pint Milk--1d.

1 Egg--1d.

1 dessertspoonful Cornflour

Sugar and Flavouring--1d.

Total Cost--3d.

Time--5 Minutes.

Put the milk into a saucepan to boil, mix the cornflour with a spoonful
of cold milk, and when the milk in the saucepan is nearly boiling, stir
it in and continue stirring till it boils. Let it boil two or three
minutes, then draw the saucepan away from the fire, beat in the yolk of
the egg and flavouring. Put back on the fire and bring to boiling
point; it is then ready for use. This is a good sauce for plum or other
puddings and fruit tarts.

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Bran And Lyster Flour Muffins

2 level tablespoons lard

2 eggs

4 tablespoons heavy cream, 40% fat

2 cups washed bran

1 package Lyster flour

1/2 cup water or less

Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water

through and through, change water several times. Wring dry.

Separate eggs and beat thoroughly. Add to the egg yolks the melted

lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran

and water.

Make eighteen muffins.

Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2

grams, calories 1049.

One muffin = protein 5 grams, fat 4 grams, carbohydrate, trace,

calories 58.

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Casoid Flour And Bran Muffins

1 ounce (30 grams) Casoid flour

1 level tablespoon (15 grams) butter

1 ounce (30 c.c.) 40% cream

1 egg white

1 whole egg may be substituted for 1 egg white

1/4 teaspoon salt

1-1/2 teaspoons baking powder

1 cup washed bran

Method as in previous rule. Bake in six muffin tins.

Total food value:

Protein, 18 grams. Fat, 24 grams.

Carbohydrate, 1 gram. Calories, 300.

One muffin = Protein, 3 grams. Fat, 4 grams.

Carbohydrate + Calories, 50.

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Lyster Flour And Bran Muffins

1 ounce (30 grams) Lyster flour

1 level tablespoon (15 grams) butter

1 ounce (30 c.c.) 40% cream

1 egg white

1 whole egg may be substituted for 1 egg white

1/8 teaspoon salt

1 teaspoon baking powder

1 cup washed bran

Method as in previous recipe. Bake in six muffin tins.

Total food value:

Protein, 18 grams. Fat, 25 grams.

Carbohydrate, 1 gram. Calories, 310.

One muffin = Protein, 3 grams. Fat, 4 grams.

Carbohydrate, trace. Calories, 50.

In order to guard against a monotonous diet, some recipes for special

dishes suitable for diabetics are given, most of which can be used in

the diets of moderate caloric value. They are taken from "Food and

Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.

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Flour Them And Mask Them All Over With Pasta Marinate Fry

them in butter over a slow fire, so that the balls may be well cooked

through, and when they are the right colour dry them in a napkin and

serve very hot.

These bodini may be made with various ingredients; they will be most

delicate with a forcemeat of fowl and bits of brain mixed with herbs,

truffle, cooked ham, or tongue. They are also excellent made with fish

(sole, mullet, turbot), either cooked or raw, and marinated in

lemon, salt, pepper, oil, nutmeg, and parsley.

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