Advice on making cereal Recipe ingredients

To prepare this Advice on making cereal Recipe, first air may be incorporated into a batter by beating. The use of eggs is a great aid, as the white of egg, when beaten, readily catches air and helps to convey it into the batter. The following will help to illustrate these principles.

Wheat Puffs

1 cup sifted white flour

1/3 cup entire wheat flour

1/2 teaspoon salt

2 teaspoons melted vegetable butter

1 egg separated

1 cup milk

Put the milk, the egg yolk, the salt, and the fat into a bowl, and mix well. Add the flour and mix smooth, using a spoon. (Do not beat the batter when the white is beaten separately, or the puffs will blow out in the top.) Beat the white stiff, and fold in the batter by a few long strokes, so as not to break down the lightness of the egg too much. Dip with a large spoon into hot, oiled iron gem pans, and bake in a medium oven to a nice brown.

Corn Meal Puffs

1 cup pastry flour

1/3 cup corn meal (toasted lightly in the oven)

1/2 teaspoon salt

2 teaspoons vegetable fat

1 scant cup milk

1 egg separated

Make a batter of flour, corn meal, mil, oil, salt and yolk of egg and stir smooth. Beat the white stiff and gradually fold the batter into the beaten white and bake the same as wheat puffs.

Wheat Gems

1 cup sifted white flour

2/3 cup entire wheat flour

1 cup milk

1 tablespoons melted vegetable butter

1/2 teaspoon salt

1 egg

Put the whole egg into a bowl, add the milk and the salt and beat well. Blend the flours together and add them gradually, beating constantly and continue to beat for a few minutes after all the flour has been added. Add the vegetable fat and continue to beat for a few minutes. Fill the hot, oiled iron gem pans and bake in the same manner as for wheat puffs.

Raisin Puffs

Add 1/3 cup of seedless sultana raisins to either of the foregoing for bread, the raisins having first been washed., drained and warmed in the oven or in a closed saucepan long enough to soften and swell them, and then cooled.