Dice one or two stems of
celery, depending on the size, and place the diced pieces on top of the
watercress or the lettuce. Pour over each serving about 2 teaspoonfuls
of French dressing made as follows:
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
6 Tb. oil
2 Tb. vinegar
Mix the salt, pepper, and paprika, and beat the oil into them until it
forms an emulsion. Add the vinegar gradually, a few drops at a time, and
continue the beating. Pour the dressing over the salad.
TEA
Measure 1 teaspoonful of tea for each cupful that is to be served. Scald
the teapot, put the tea into it, and add the required number of cups of
freshly boiling water. Allow it to steep until the desired strength is
obtained. Serve at once, or pour from the leaves, serving cream and
sugar with it if desired.
* * * * *
HOT BREADS
EXAMINATION QUESTIONS
(1) (_a_) In what way do hot breads differ from yeast breads? (_b_) What
are the principal ingredients of hot-bread batters and doughs?
(2) (_a_) What is a leavening agent? (_b_) What is the effect of
leavening agents on batters and doughs?
(3) (_a_) How is physical leavening accomplished? (_b_) On what does the
success of breads raised by physical leavening depend?
(4) (_a_) How is chemical leavening brought about? (_b_) What two things
must be supplied to produce the best action of a chemical leavening
agent for making a flour mixture light?
(5) Why are soda and sour milk and soda and molasses not accurate
leavening agents?
(6) In making a batter or a dough, how much soda should be used with:
(_a_) each cupful of sour milk? (_b_) each cupful of molasses?
(7) How should soda and sour milk or soda and molasses be combined with
the other ingredients of a hot-bread mixture?
(8) (_a_) In hot-bread batters and doughs, how much baking powder should
be used to 1 cupful of flour? (_b_) How should baking powder be combined
with the other ingredients?
(9) Mention, in the order they should be carried out, the steps for
making and baking a dough mixture.
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