Tin pan

“ KITCHEN FURNITURE. Crockery.—Brown earthen pans are said to be best for milk and for cooking. Tin pans are lighter, and more convenient, but are too cold for many purposes. Tall earthen jars, with covers, are good to hold butter, salt, lard, etc. Acids should never be put into the red earthen ware, as there is a poisonous ingredient in the glazing which the acid takes off. Stone ware is better and stronger, and safer every way than any other kind. ”

“ Take 6 large apples and chop very fine, grate the inside of a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin pudding-pan, line it thickly with thin-sliced buttered bread, a layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces; continue to add till the pan is packed very tight—make the last layer of butter and sugar. Bake in a moderately hot oven two hours; serve with cream sauce. Put sugar in every layer. ”

“ The higher articles of preserved fruits may be bought at less expense than made. Jellies of fruit are made with an equal quantity of sugar, that is, a pound to a pint, and require no very long boiling. A pan should be kept for the purpose of preserving, of double block tin, with a bow handle for safety, opposite the straight one: and if when done with, it be carefully cleaned and set by in a dry place, it will last for several years. Pans of copper or brass are extremely improper, as the tinning wears out by the scraping of the ladle. ”

“ Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking fish, just flaked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan—there should always be enough to immerse the article; therefore use a deep iron or enameled pan—there can be but two reasons why you fail. Your fat has not been hot enough, or your crumbs have not been fine and even. ”

“ One pound of pea-meal, or ground split-peas, added to every fourteen pounds of flour used for bread increases its nourishment, and helps to satisfy hunger.
Keep your bread in a covered earthen jar; when it is too stale to eat, or make into bread broth, dry it in a cool oven, or over the top of the fire, roll it with a rolling-pin, sift it through a sieve, and save the finest crumbs to roll fish or chops in for frying, and the largest for puddings. If a whole loaf is stale put it into a tight tin can, and either steam it, or put it into a moderately warm oven for half an hour ”

“ Bread-pans and cheese-pans should be carefully wiped out every other day, and any pieces of broken bread not left in the pan, but put on a dish or plate till it is decided what shall be done with them. ”

“ The viands consisted of an immense round loaf of bread, nearly as large as a grindstone, and made of wheat and Indian meal, the half of a huge cheese, a piece of cold pork, a peach pie, an apple pie, and, as it had been baking day, there was the customary addition of a rice pudding, in an earthen pan of stupendous size. ”

“ Many seem to think that they have made toast when they brown the outside of a slice of bread. Have they?
The object in making toast is to evaporate all moisture from the bread, and holding a slice over the fire to singe does not accomplish this; it only warms the moisture, making the inside of the bread doughy and decidedly indigestible. The true way of preparing it is to cut the bread into slices a quarter of an inch thick, trim off all crust, put the slices in a pan or plate, place them in the oven—which must not be too hot—take them out when a delicate brown, and butter at once. ”

“ Some persons prefer keeping bread on clean wooden shelves, without being covered, that the crust may not soften. Stale bread may be freshened by warming it through in a gentle oven. Stale pastry, cakes, &c., may also be improved by this method.
1700. The utensils required for making bread, on a moderate scale, are a kneading-trough or pan, sufficiently large that the dough may be kneaded freely without throwing the flour over the edges, and also to allow for its rising; a hair sieve for straining yeast, and one or two strong spoons. ”

“ When brass pans are used for boiling fruit for jams, it is usual to rub them inside with a slice of 116 lemon before putting in the fruit. A careful housewife will consider the reason for this custom. We remember once seeing a copper pan, that had been provided for the preparation of oatmeal porridge, with a band about an inch wide of green crystals on the inside. Inquiry elicited that the cook had thought it a convenient pan in which to prepare the fish (salt haddock) for breakfast. Ignorance of the chemical action of salt and acids on metals may lead to very serious results. ”

“ Two of the most essential things in bread-baking, in order to produce a full-flavoured, showy, and sweet loaf, are good yeast and good flour. A good oven is also necessary. An oven which is either too hot or too cold will spoil what would otherwise be a good batch of bread: so great care should be used in order to have the oven of the proper heat. Pan bread, or bread baked in tins, need a greater heat than batch bread, as pan-bread dough is of a lighter nature than batch-bread dough, and consequently requires more heat to keep it up. ”

“ On no account must the pan containing the dough be placed close enough to the fire for the heat to penetrate and form a crust on the inside of the pan, for that would presently be mixed into the remainder of the dough, and result in dark, heavy patches in the bread. Care must also be taken by keeping the dough sufficiently well covered to prevent it from becoming skinned over, producing a very unsightly appearance should it get on the outside of the loaves when they are moulded or shaped up ready for the oven ”

“ When properly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread and Time Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit. Cottolene, coto suet, or beef drippings may be used for shortening, one-third less being required. Bread shortened with butter has a good flavor, but is not as white as when lard is used. ”

“ All baking pans, whether large or small, should be well greased with fresh butter before the mixture is put into them, and should be filled but little more than half. You should have at least two dozen little tins, that a second supply may be ready for the oven the moment the first is taken out. You will also want tin cutters for cakes that are rolled out in dough. ”

“ We lead here a strangely wild life. As we had no mules to bring our provisions, implements for cooking and labor, &c., we were obliged to bring them ourselves. We therefore left behind us every thing which could by any possibility be dispensed with. An iron pan, which we use for washing gold, serves also for boiling our coffee. A frying-pan is our only cooking utensil. In this one of the company—who leaves work before the others for the purpose—fries some pork, which is rancid, and then, in the fat, fries some flour batter. ”

“ If an impression made on a loaf of bread with the finger remains, the bread is light. If the dent disappears, then the loaf is not light enough to be placed in the oven; give it more time to rise. An experienced cook, noted for the excellence and size of her loaves of bread, said she always inverted a pail over the pan containing loaves of bread when set to rise, and allowed the bread to remain covered after being placed in the oven. ”

“ An earthenware pan is filled with a stiff batter of flour, water, salt and eggs, and in this the manipulators, old women generally, dip the fore fingers and spread, or rather smear the batter lightly over the hot pan;—one spread one way, one the other, a second's delay and the food is cooked ”

“ The pans want wiping once or twice a week, and then heating very hot; the bread must not be put in again until the pan is cold, nor warm bread ever covered up. Baker’s bread often acquires a most disagreeable smell and taste if these precautions are neglected. ”

“ Set in a moderately warm place for four hours; it is now ready to be shaped into loaves and baked; but it is better to push it down from the sides of the bread-pan, and let it rise again and again, until the third time, which is ample. Knead until smooth, and if too soft, add a little more flour. For rolls, roll out and cut into rounds. Use the rolling-pin slightly, batter, and fold. Baking-pans should be well greased.
Salt is always used in bread-making, not only on account of its flavor, which destroys the [Pg 24] insipid, raw taste of the flour, but because it makes the dough rise better. ”

“ Cut stale bread into thin slices; remove the crusts, dip them in melted butter, and arrange them in a small bread or square cake-tin in even layers, alternating with layers of stoned raisins. When the mold is full, pour over it a mixture made of one pint of milk, the yolks of two eggs, and two tablespoonfuls of sugar. [435] Use only as much as the bread will absorb. Bake in a moderate oven twenty to thirty minutes. Turn it onto a flat dish and serve with it a plain pudding sauce. The bread should be dry and crisp and hold the form of the mold. ”

“ No saucepan should be allowed of course to boil over.
No frying pan should ever be put on the fire without the butter or lard being first placed in it, and that not before the pan is required for use.
No joint should be placed in the oven so high as to allow the fat to splutter against the roof of the oven. ”

“ Sift all the meal into a bowl. Put the milk, molasses, and salt into a bowl. Dissolve the soda in the cold water and add to the liquid ingredients. Stir this into the meal and beat vigorously for five minutes or more; then put into a well buttered brown-bread tin and steam for five hours; or the batter may be put into three one-pound baking-powder cans. They will steam in less time than if in the large loaf. Whatever sort of tin the loaf be steamed in, it must have a cover. It will do no harm to cook this bread more than five hours, but if in the large loaf it must not cook less. ”

“ The proportions are—half a pound of bread-crumbs; three eggs; a quarter of a pound of suet; half an ounce of seasoning; and the peel of half a lemon, grated.
1192. White Bread-Crumbs.—Put the crumb of very white bread into a slow oven or screen, and let it dry without color; beat and sift it; keep it in a close-covered pan in a dry, warm place: everything looks well, done with it. The crust may be dried, beaten, and sifted, for frying and garnishing.
When crumbs are not prepared till wanted, the bread is never in a proper condition ”

“ You can beat it if you wish. The pudding will be slightly liquid, like bread pudding, and then the fruit, if it is juicy, makes it still more liquid, and if you add the meringue, that of itself is a sauce. You will notice, as a rule, that I make everything as plain as possible, because I wish to demonstrate that plain dishes cooked with simple and few materials, can be very good. Perforated tin pie plates bake very nicely. ”

“ The camp stove oven is about ten inches square, with bake pans to fit, two loaves to a pan, one pan at a time. Light bread went a good deal further than baking-powder biscuit. It takes nine slabs of the latter a day to satisfy us now. We are reduced to the bare necessities, no butter nor canned milk. For breakfast I give them corn-meal mush, bacon, bread, beans and coffee. For dinner bacon, beans, bread, pea soup, apple sauce and coffee. For supper either bacon gravy, made of flour and water, or stew, if we have ptarmigan or meat, beans, rice, apple sauce, bread, hard-tack and tea. ”

“ Pour it into an earthen pan, and it will keep good a fortnight in summer, and longer in winter. Particular attention must be paid in making it; if it gets any burnt smell or taste, it will spoil every thing it is put into. When cold, it should be thick enough to cut out with a knife, like a solid paste. This is a very essential article in the kitchen, and the basis of consistency in most made dishes, soups, sauces, and ragouts. In making this thickening, the less butter and the more flour is used the better. They must be thoroughly worked together, and the broth or soup added by degrees. ”

“ Beat and add the remainder of the milk, and the egg. Beat vigorously for three minutes. Fill very hot gem pans three-fourths full. Bake thirty minutes in a hot oven. They are done when they have "popped" at least twice their size, and when they slip easily out of the pan. Iron pans are the best. ”

“ For baking the dough breads a perforated sheet of Russia iron or heavy tin, which any tinner can make to fit the oven, is the most serviceable, as it permits the hot air free access to all sides of the bread at once. ”

“ THE OLD FRYING PAN
You may talk of your broilers, both single and double,
Your roasters and toasters, they're all lots of trouble;
But when out in the hills, just find if you can,
Any kind of a dish like the old frying pan.
Over a campfire you don't need a stove,
Out in the hills, the place we all love,
Such hotcakes they never were tasted by man,
With many the thanks to the old frying pan. ”

“ When it is risen in the pans so as to crack, it is ready for the oven, and if it stands after this it loses sweetness, and then turns sour. A great deal of bread is spoiled by standing too long after it is put in the pans. The only way to prevent this is for the housekeeper to ascertain, by experiment, how soon her yeast ordinarily raises bread to the right point, so as to make that full lightness which does not destroy the sweetness of the flour, and yet is complete. ”

“ Turn immediately on to the pan and spread and press it evenly with a spoon over the bottom and sides, dipping the spoon often into cold water. A teaspoon is best for the sides, and holding the forefinger of the left hand above the edge of the pan as you are pressing with the spoon makes the edge of the crust firmer and smoother. Do not let the crust come over the edge of the pan, because only that part which adheres to the filling will come out with the pieces of pie when served ”