The following are a few additional recipes for cakes and scones, most of
which include one or other of the numerous Health Food specialties and
dainties now upon the market, but which are not nearly so well known as they
deserve to be.
Bruce Cake.
(Miss MACDONALD, Diplomee, Teacher of Cookery.)
1 lb. wheaten flour, 5 ozs. soft sugar, 2 ozs. butter or "Nutter," 4 ozs.
sultanas, 4 ozs. currants or candied peel, 2 teaspoonfuls baking powder,
1/2 teaspoonful mixed spice. Cream sugar and butter. Add flour, fruit,
spice, and baking powder. Mix with just enough water to moisten. Bake in
good steady oven for about an hour.
Tweedmont Sultana Cake.
1/2 lb. butter or "Nutter," 3/4 lb. flour, 1/2 lb. soft sugar, 6 eggs, 1
lb. sultanas. Beat butter or "Nutter" to a cream, add the sugar, and beat
for twenty minutes longer. Add two eggs, and beat again till thoroughly
mixed, adding a little flour to prevent curdling, and repeat till all the
eggs are in. Then sift in the flour, and add the sultanas cleaned and
rubbed with flour. Mix lightly and pour into well greased cake tin. Bake
in slow oven 1-1/2 hours.
Murlaggan Cake (Steamed).
1 cup whole-wheat meal, 1 cup flour, 1 teaspoonful ground ginger, 1
teaspoonful mixed spice, 1 cup Sultanas or stoned raisins, 2 tablespoons
"Nutter," 1/2 teaspoonful baking soda, 2 tablespoonfuls syrup or treacle, or
1 of each; 1 egg, a very little sour milk. Rub "Nutter" or butter into
flour, mix all dry things. Beat up egg, and add, with just enough sour or
butter-milk to mix. Turn into greased pudding-bowl, and steam for about 2
hours. This should be a very light, wholesome cake, and is especially
useful when one has not an oven. It may be varied to advantage, as by using
Banana flour in place of the other, chopped dates or fruitarian cake in
place of raisins, &c. A handy holiday cake.
Swiss Roll.
4 ozs. sifted sugar, 2 eggs, 4 ozs. Pattinson's banana cake flour, some
jam, 1/2 teaspoonful Pattinson's baking powder or small teaspoonful
home-made baking powder, 2 tablespoonfuls milk or orange juice. Put sugar
and eggs in a basin, and switch up with "Gourmet" pudding spoon or a couple
of forks for fifteen minutes. Add the milk and beat again, then the flour,
previously mixed with the baking powder and sifted in. Beat all very
thoroughly. Grease well a flat baking-tin, cover with greased paper, and
pour in the mixture. Bake for not more than 5 minutes in very hot oven.
Turn out on a paper sprinkled with sifted sugar, remove the greased paper,
spread with jam or marmalade, and roll up very quickly.
Sponge Sandwich.
Prepare mixture exactly as above. Put half in well-greased sandwich tin,
colour the other half pink with a few drops of carmine, and put into a
second tin. Bake as before, turn out on a cloth or sieve. Spread the under
side of one with either jam, marmalade, chocolate mixture, &c., and put the
other one on top. Dust over with sugar, or coat with a thin icing. For
this Mapleton's Cocoanut Cream is very good.
Banana Buns.
1/2 lb. Pattinson's banana flour, 1-1/2 ozs. "Nutter," 1/2 teaspoonful
baking powder, 2 ozs. sugar, 1 egg, a little milk. Mix dry ingredients,
rub in the "Nutter." Beat up egg, and add with a very little milk to make a
rather firm dough. Divide into small pieces, flour the hands, and roll into
balls. Have a teaspoonful sugar dissolved in a few drops of hot milk on a
saucer. Dip in each bun, and place with sugared side uppermost on greased
tin or oven plate. Bake for about 10 minutes in rather hot oven.
Banana Flour Scones.
1 lb. banana flour, 2 ozs. butter or "Nutter," 2 ozs. sugar, 1
teaspoonful baking powder, milk. Mix flour--the banana flour sold by the
lb. is best--sugar, and baking powder. Rub in butter, make into a light
dough with milk. Cut into small scones, and bake in good oven about 15
minutes.
These scones are exceedingly good, and quite different from those made with
ordinary flour. They may be varied by adding a few Sultanas or a beaten
egg.
Manhu Crisps.
1 lb. Manhu whole-wheat flour, 1 oz. cocoanut butter, pinch salt. Rub
butter into flour, and make into a dough with as little water as possible;
then run twice or three times through an ordinary mincer. Form into twelve
or more rolls or twists with as little handling as possible, and bake in hot
oven for ten to fifteen minutes.
Manhu Scones.
1 lb. Manhu Flour, 1/2 teaspoonful carb. soda (not heaped), sour milk or
butter milk to make a soft dough. Bake on a girdle if possible.
Hovis Scones.
1 lb. Hovis Flour, 1 oz. nut butter, pinch salt, 1 tablespoonful treacle,
1/2 teaspoonful carb. soda, butter milk or sour milk. Mix dry things, rub
in butter, add treacle and enough sour milk to make a fairly soft dough.
Mix thoroughly and quickly. Roll out not too thin, and bake in good oven
about 15 minutes. The treacle may be omitted.
Hovis Gingerbread.
8 ozs. Hovis Whole-Wheat Flour, 8 ozs. ordinary flour, 4 ozs. Nuttene, 8
ozs. stoned raisins, 8 ozs. treacle, 6 ozs. sugar, 1 egg, 1 teaspoonful
ground ginger, 1-1/2 do. mixed spice. Melt together the sugar, butter, and
treacle. Mix dry things together. Beat egg and pour hot treacle among it,
then add to dry things. Mix and beat well. Pour into greased tin lined
with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if
divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be
used instead of treacle, in which case use little or no sugar.
Strawberry Shortcake.
Make a good short crust (p. 75) with 1/2 lb. flour--plain, wheaten, or
Banana flour, as preferred--1 oz. almond meal, and 4 ozs. "Nuttene." Roll
out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven
till a nice brown and crisp right through. Split open, inserting a
sharp-pointed knife right round and pulling apart. When cool, cover
under-half thickly with strawberries, well crushed and mixed with plenty of
sifted sugar. Put on top half, dust with sugar, serve cold with cream or
nut cream. Another very good shortcake is made as for "Jumbles," page 79.
Add a little milk or fruit juice to mixture to make less crumbly. Bake in
two sections and put strawberries between.
Scotch Oatcakes.
Scotch oatmeal, 2 ozs. nut butter to lb., pinch salt, hot water. Pat
oatmeal in basin, melt fat in fairly hot water, and mix in quickly to make a
stiff dough. Knead to thickness required. Bake on hot girdle, and toast in
front of fire.
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"REFORM" RESTAURANT AND TEA ROOMS,