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This eBook from the Gutenberg Project consists of approximately 68 pages of information about The Healthy Life Cook Book, 2d ed..

6.  TWICE BAKED BREAD.

Cut moderately thin slices of white bread.  Put into a moderate oven and bake until a golden colour.

Granose biscuits warmed in the oven until crisp serve the same purpose as twice-baked bread, i.e., a cereal food in which the starch has been dextrinised by cooking.  But the biscuits being soft and flaky can be enjoyed by those for whom the twice-baked bread would be too hard.

XV.—­WEIGHTS AND MEASURES AND UTENSILS.

If possible sieve all flour before measuring, as maggots are sometimes to be found therein; also because tightly-compressed flour naturally measures less than flour which has been well shaken up.

1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but not heaped.

1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped.

1/4 lb. = 4 ozs. = 1 teacupful, loosely filled.

1 oz. = 2 tablespoonsful, filled level.

1/2 oz. = 1 tablespoonful, filled level.

1/4 oz. = 1 dessertspoonful, filled level.

4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful.

1 gill = 1 small teacupful.

10 unbroken eggs weigh about 1 lb.

1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon rounds underneath.

USEFUL UTENSILS.

BAKING DISHES.—­Earthenware are the best.

BREAD GRATER.—­The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc.

BASINS.—­Large for mixing, small for puddings, etc.

EGG SLICE.—­For dishing up rissoles, etc.

EGG WHISK.—­The coiled wire whisk, price 1d. or 2d., is the best.

FOOD CHOPPER.—­See that it has the nut-butter attachment.

FRYING BASKET and stew-pan to fit.

FRYING AND OMELET PANS.—­Cast aluminium are the best.

GEM PANS.

JARS.—­Earthenware jars for stewing.

JUGS.—­Wide-mouthed jugs are easiest to clean.

JELLY AND BLANC MANGE MOULDS.

LEMON SQUEEZER.—­The glass squeezer is the best.

MARMALADE CUTTER.

NUT MILL.

NUTMEG GRATER.

PALETTE KNIFE.—­For beating white of egg, scraping basins, etc.

PASTE BOARD and ROLLING PIN.

PESTLE and MORTAR.

PRESERVING PAN.—­Copper or enamelled.

RAISIN SEEDER.

SAUCEPANS.—­Cast aluminium are the best.

SCALES AND WEIGHTS.

SIEVES.—­Hair and wire.

STILL.—­For distilling water.

STRAINERS.

TINS.—­Cake tin, qr. qtn. tin, vegetable and pastry cutters.

XVI.—­MENUS.

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