The Rocky Mountain Cook Book : For High Altitude Cooking

Caroline Trask Norton

Description

Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavoured to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212. In Denver, where the air is much lighter, it boils at 202. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl’s education is complete without such a course. An intelligent knowledge of cooking will enable thein to feed their family with less expense and giving them the variety that the family requires.
The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledge in the art of cooking.

Informations

• Publié par: Read Books Ltd.
• Date de parution: 17 septembre 2020
• Nombre de lectures: 0
• EAN13: 9781528761635
• Langue: English

Extrait

THE ROCKY MOUNTAIN
COOK BOOK
For High Altitude Cooking .

B Y CAROLINE TRASK NORTON
Graduate of the Boston School of Domestic Science. Formerly Teacher of Cooking at the School of Domestic Science, Denver, Colo.
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This Book is adapted to cooking in both high and low altitudes. All the receipts given have been thoroughly tried by the author.
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Edited and Published by
CAROLINE TRASK NORTON
661 Humboldt St., Denver, Colo.
COPYRIGHT, 1903,
B Y C AROLINE T RASK N ORTON .
THIRD EDITION
C OPYRIGHT , 1918.
THE W. F. ROBINSON PRINTING CO., DENVER, COLO.
This book is dedicated to my Denver friends, whose words of encouragement and appreciation have so greatly aided me during my two years of work with them.
PREFACE
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In publishing the third edition the author has added many more pages, and wholly reconstructed it, profiting by the experience gained from the previous editions.
Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212 . In Denver, where the air is much lighter,it boils at 202 . Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl s education is complete without such a course. An intelligent knowledge of cooking will enable them to feed their family with less expense and giving them the variety the family requires.
Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a nurse.
The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledge in the art of cooking.
GENERAL RULES.
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Be correct in measurements for perfect results.
All measurements level excepting baking powder, which is measured rounding with the side of the can.
Sift flour before measuring.
Use a standard measuring cup.
Scald milk over hot water.
Cook vegetables in freshly boiled salted water.
To butter crumbs-one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs.
To extract the juice from onions, cut across the grain, cutting in halves and grate.
TABLE OF CONTENTS.
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Breads
Breads with Baking Powder
Griddle Cakes
Cereals
Soups
Cream Soups
Summer Soups
Fruit Soups
Fish
Shell Fish
Lobsters
Meats
Pork
Mutton and Lamb
Veal
Poultry
Game
Entrees
Fritters
Vegetables
Sauces
Puddings and Ice Cream Sauces
Cheese Dishes
Salads
Eggs
Sandwiches
Canapes
Pastry
Hot Puddings
Cold Desserts
Frozen Desserts
Sherbets
Punches
Ice Creams
Sauces for Ice Cream
Mousses
Parfaits
Cakes
Fillings for Layer Cake
Icings for Cakes
Gingerbread, Doughnuts, Cookies and Cream Puffs
Compotes, Preserving, Jellies and Pickles
Preserving
Canning
Jams or Marmalades
Jellies
Pickles
Candies
Beverages
Invalid Cookery
BREADS.

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can.
Sift flour before measuring.
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One-half the amount of yeast can be used in the following receipts if preferred, allowing more time. In all of the receipts given for bread or rolls with the amount of yeast used the bread or rolls can be started in the morning and finished by noon.
ROMAN WAR BREAD.
Put in a mixing bowl two cups of Roman meal, one cup of graham meal, and one-half cup of white flour, two teaspoonfuls of salt. Pour over it two cups of scalded milk, or half potato, or rice water, hot. Add one yeast cake that has been dissolved in a half cup of lukewarm water. Beat thoroughly for a few minutes, put in a warm place to rise over night; in the morning add enough white flour to knead. After a thorough kneading, set to rise well covered, until double the bulk. Make out in loaves, let rise again twice the size, bake one hour. This amount will make two loaves of bread and a pan of biscuits.
WAR CORN MEAL BREAD.
Into a sauce pan put one cup of milk and one cup of water that potatoes or rice have been boiled in. Add one cup of water. Let this come to a boil, adding two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of yellow corn meal, cook for five minutes, stirring, dissolve one yeast cake in half a cup of lukewarm water. When the corn meal mixture is cool add the dissolved yeast, cover, set in a warm place to rise over night.
In the morning stir in one cup of corn meal, one of whole wheat flour, and one-half cup of white flour, if needed. Take out on the board, knead until bubbly, let rise double the bulk, make into loaves, let rise double the bulk again. Bake one hour in moderate oven.
MILK BREAD.
2 cups of milk (scalded).
1 cake of compressed yeast, dissolved in half a cup of lukewarm water.
2 teaspoonfuls salt.
1 tablespoonful of sugar.
Flour enough to make a stiff dough-6 or 7 cups.
Pour the hot milk over the sugar and salt. When cool add the dissolved yeast cake, then with a knife cut in the flour and knead for twenty minutes. Put in a warm place to rise. When risen twice the bulk, cut down and let rise again. Make out in two loaves and a pan of biscuits, rise double the bulk in the pan. Bake the bread forty-five minutes.
MILK BREAD (With Sponge).
Pour two cups of scalded milk onto one tablespoonful of sugar, two teaspoonfuls of salt. When cool add one yeast cake dissolved in one-half cup of lukewarm water. Stir in three cups of flour, beat well. Let rise until light and bubbly, about an hour, then add enough flour to knead, and knead twenty minutes. Let rise and bake the same as milk bread.
WATER BREAD.
2 tablespoonfuls butter.
2 teaspoonfuls salt.
1 tablespoonful sugar.
2 cups boiling water.
1 yeast cake.
Put butter, sugar and salt in mixing bowl, add the boiling water; when cool add dissolved yeast cake, then put in enough flour to knead. Knead and let rise the same as directed for milk bread.
CHEESE BREAD.
Stir one cup of grated cheese in a sponge for two loaves of bread, mix and make the same as any of the above rules for bread.
DATE BREAD.
1 cup of milk.
1/2 cake compressed yeast.
1/4 cup of molasses.
1 teaspoonful salt.
1/4 cup of milk.
1 cup of dates.
2 cups of whole wheat flour and white flour to knead.
The milk is scalded and cooled. Mix the yeast with the one-fourth cup of milk. Add the rest of the milk with the salt, molasses and dates, chopped rather coarse. Then stir in the flour. At first put in two cups of whole wheat flour then add as much more as is required. When double in bulk shape into a loaf and when again light raise and bake one hour.
WALNUT BREAD.
Stir one cup of chopped walnuts in a sponge for two loaves of bread, and proceed as above. Either of these two breads are good to serve with salads or Dutch luncheon.
WHOLE WHEAT BREAD.
2 cups of milk scalded.
1 tablespoonful sugar.
2 teaspoonfuls salt.
1 yeast cake.
1 cup white flour.
5 or 6 cups of whole wheat flour, or enough to knead.
Make the same as milk bread with sponge.
GRAHAM BREAD.
Make the same as whole wheat bread, using one cup of flour and the rest graham.
Graham is not as nutritious as whole wheat.
BRAN BREAD.
Soften half cake of compressed yeast in one cup and a half of water. Add one cup and a half of scalded and cooled milk. Add also one tablespoonful of shortening and teaspoonful of salt. Two tablespoonfuls of molasses. Two cups of bran and three cups of white flour. (One of Graham and two of white flour may be used.) Mix all together thoroughly and turn into two bread pans. When light bake about sixty minutes.
RYE BREAD.
Rye bread may be made the same as whole wheat, using two tablespoonfuls of molasses in place of the sugar, if preferred.
ROLLED OATS BREAD.
Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one teaspoonful of salt, and one teaspoonful of butter. Dissolve one yeast cake in half a cup of lukewarm water. When cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes.
NUT BREAD.
1 beaten egg.
2/3 cup of sugar.
1 cup of milk.
2 teaspoonfuls of baking powder.
1 scant cup of nuts.
1 teaspoonful of salt.
1 1/2 cups of flour.
Mix well and pour in pan. Let remain one-half hour. Then bake three-quarters of an hour.
PARKER HOUSE ROLLS.
2 cups scalded milk.
4 tablespoonfuls butter.
2 teaspoonfuls salt.
2 tablespoonfuls sugar.
1 yeast cake.
Pour the hot milk over the sugar, salt. When cool, add yeast cake that has been dissolved in one-half cup of lukewarm water, then beat in thoroughly three cups of flour. Let rise until light and bubbly, th