[Illustration: Fig. 7]
38. WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour
instead of white flour are also an example of a thin batter that is made
light by aeration. If desired, graham flour may be substituted for the
whole-wheat flour, but if it is a coarser bread will be the result. This
coarseness, however, does not refer to the texture of the bread, but is
due to the quantity of bran in graham flour. Whole-wheat puffs, as shown
in Fig. 7, are attractive, and besides they possess the valuable food
substances contained in whole-wheat flour, eggs, and milk.
WHOLE-WHEAT PUFFS
(Sufficient to Serve Six)
1-1/2 c. whole-wheat flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat
Sift the flour, sugar, and salt together and add the milk and the egg
yolk, which should be well beaten. Melt the fat and stir it into the
batter. Beat the egg white stiff, and fold it in carefully. Heat
well-greased gem irons, fill them level full with the mixture, and bake
in a hot oven for about 20 minutes.
GRIDDLE-CAKE RECIPES
39. PROCEDURE IN BAKING GRIDDLE CAKES.--During the preparation of the
batter for griddle cakes, have the griddle heating, so that it will be
sufficiently hot when the cakes are ready to be baked. Each time, before
the baking is begun, grease the griddle, provided it is the kind that
requires greasing, by rubbing over it a rind of salt pork or a small
cloth pad that has been dipped into a dish of grease.
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