sugar. Mix well with a wooden spoon. Add the spices and soda, and beat
well. Then add the melted butter and lard and last of all the flour.
Beat quickly and bake at once in two small dripping pans about 8 inches
by 10 inches, in a very moderate oven for forty minutes.
American Soft Gingerbread--II
1 cup butter
¹⁄₂ cup brown sugar
2 cups molasses
1 cup sour or sweet milk
1 table-spoon ginger
1 tea-spoon ground cinnamon
3 eggs
4 cups sifted flour
Tea-spoon soda
1 table-spoon hot water
Beat the butter to a cream. Add the sugar. Beat again. Add the
molasses, milk and spices. Beat all very well together. Add the eggs,
yolks and whites beaten separately. Add half of the flour. Beat. Add
the soda, which must be thoroughly dissolved in the hot water. Add the
rest of the flour. Beat till thoroughly mixed. Bake in two square tins
lined with greased paper in a moderate oven for forty minutes to an
hour.
Hard Gingerbread
Follow the above receipt, omitting the eggs. Roll out and cut into
squares half an inch thick. While hot rub over the top with molasses.
*Gingerbread Loaf
1 cup butter and lard
1 cup brown sugar
1 cup treacle
1 cup milk
1 cup stoned and chopped raisins
2 eggs
10 ozs. flour
1 tea-spoon soda
2 tea-spoons ginger
2 tea-spoons cinnamon
1 ground clove
Melt the sugar and lard. Then mix all the ingredients well together,
adding the flour last. The soda should be dissolved in the milk. The
raisins may be omitted. Bake in tins lined with greased paper, in a
slow oven for about forty minutes.
*Portuguese Gingerbread
2 lbs. flour
2 lbs. black treacle
1 lb. brown sugar
1 lb. butter
¹⁄₄ lb. citron
5 eggs
1 table-spoon ground cloves
1 table-spoon ground ginger
2 tea-spoons carbonate of soda
Rind of three lemons grated
Wine-glass of brandy
Beat the eggs with the sugar till light and creamy. Add the butter,
which should be melted, the spices, lemon peel and finely sliced
citron. Stir continually. Then add the brandy and treacle, mixing
well. Mix the soda with the flour. Stir the flour into the mixture,
and do not beat after it is well mixed. Paper and grease three or four
dripping pans, or shallow square tins. Bake immediately in a very
moderate oven, for an hour and a half. This cake burns easily.
*Scotch Gingerbread
2¹⁄₄ cups flour
³⁄₄ cup medium oatmeal
1 cup syrup
³⁄₄ cup lard, butter or dripping
3 tea-spoons ground ginger
3 tea-spoons ground cinnamon
1 tea-spoon carbonate of soda
1 or 2 eggs
1 cup sour milk
Mix as for American gingerbread, and bake in a greased flat tin in a
moderate oven.
Yorkshire Parkins
¹⁄₂ lb. oatmeal
¹⁄₄ lb. flour
¹⁄₄ lb. butter
1 oz. mixed spice
6 oz. brown sugar
¹⁄₄ oz. carbonate of soda
¹⁄₄ lb. treacle
Mix the oatmeal and flour together. Rub in the butter. Add the spice,
sugar and carbonate of soda. Warm the treacle and pour it on the rest
of the ingredients, mixing well. If the mixture is too dry, add a
little melted butter. It should be rather soft. Divide into small flat
cakes, and bake on greased tins in a slow oven. Brush over with milk
when baked.
Cakes made with Yeast
PAGE
Bread Cake 78
Brioche 79
Dough Cake 80
Kugelhupf--I. 80
” II. 81
Seed Dough Cake 82
Scotch Bun 82
Bread Cake
I. 1 pint dough
3 ozs. butter
1 cup sugar
2 eggs
Grated rind half a lemon
1 cup of currants
II. 4 table-spoons brown sugar
2 ozs. butter
1 table-spoon flour
1 tea-spoon cinnamon
2 heaping table-spoons bread crumbs
I. Add the butter, sugar, eggs and lemon rind to the dough. Mix
thoroughly and beat till light. Add the currants, which should have
been washed, dried and floured. Mix them in lightly. Pour the mixture
into a square greased pan. It should not be more than an inch deep.
II. Beat the brown sugar, butter, flour and cinnamon together till
light. Stir in the bread-crumbs, which should be very fine. Drop
spoonfuls of this mixture over the top of the cake. Press them down
into the cake with the fingers. Set the cake to rise in a warm place.
When risen bake in a moderately quick oven. Cover the cake with a piece
of brown paper to prevent burning.
Brioche
1 lb. flour
1 lb. butter
7 eggs
2 spoonfuls yeast
1 spoonful sugar
Salt
Set a quarter of a pound of flour, with the yeast dissolved in a very
little hot water, to rise for half an hour in a covered basin in a warm
place.
Rub the butter into the rest of the flour, with which the sugar and
a little salt has been mixed. Beat the eggs well. Mix them with the
butter and flour and beat until light and creamy. Add this mixture to
the flour and yeast and mix lightly but well. Let the whole rise for
eight hours. Fill a buttered mould, or form into small loaves and place
on a greased tin. Bake in a moderate oven for about an hour.
Dough Cake
1 lb. dough
3 ozs. lard
3 ozs. butter
3 ozs. sugar
¹⁄₄ lb. currants
1 egg
1 tea-spoon ginger and ground nutmeg
The dough should have risen a second time before it is used. Mix all
the ingredients in a large pan with the hand. Bake in a square buttered
tin.
Kugelhupf or German Coffee Cake
6 ozs. butter
9 ozs. flour
1¹⁄₂ ozs. cornflour
1¹⁄₂ ozs. powdered sugar
1 oz. German yeast
9 eggs
2 ozs. sultanas
Beat the butter to a cream, and slowly add to it, beating continually,
the dried and sifted flour and cornflour. When thoroughly mixed, add
the sugar, the yeast dissolved in a very little warm water and the well
beaten yolks. Mix well and add the floured sultanas and seven whites,
whisked to a stiff froth. Butter a large tin, with a tube in the
centre, put the mixture in it, and set it in a warm place to rise for
two hours. Bake in a moderate oven from one and a quarter to one and a
half hours. Take out of the tin at once and stand upon a hair sieve to
cool. Sift over with powdered sugar.
Kugelhupf--II
1¹⁄₄ lbs. flour
3 eggs
1³⁄₄ cups lukewarm milk or cream
6 ozs. butter
4 table-spoons German yeast
2 heaping table-spoons powdered sugar
4 ozs. sultanas or currants
1 salt-spoon salt
Dry and sift the flour. Melt the butter in the milk and when just
lukewarm add to the flour. Add salt, sugar and yeast dissolved in a
little of the milk, and beat for a full half hour. Cover the basin with
a cloth and set in a warm place to rise for one and a half hours. Then
beating it well, add the sultanas to the dough. Butter a large mould
with a hollow centre, sprinkle sliced almonds in it, and pour in the
mixture. Let it rise again for about one and a half hours. Bake for an
hour and turn out on to a hair sieve to cool. Sift over with powdered
sugar.
Seed Dough Cake
1 quartern dough
6 eggs
8 ozs. sugar
8 ozs. butter
¹⁄₂ oz. caraway seeds
Work all the ingredients well into the dough with the hands. When all
are thoroughly mixed put into a greased pan and set to rise in a warm
place. Bake in a moderate oven.
Scotch Bun
2 lbs. raisins
1 lb. currants
¹⁄₂ lb. orange peel
¹⁄₄ lb. lemon peel
¹⁄₄ lb. chopped sweet almonds
¹⁄₂ oz. ground cloves, cinnamon and ginger
¹⁄₂ lb. butter
2¹⁄₂ lbs. twice risen dough
Divide the dough into two parts. With one part mix the fruit, butter
and spices thoroughly. Line a buttered tin with half of the plain
dough. Put over it the dough mixed with fruit, and cover with the rest
of the plain dough. Brush over with the yolk of an egg. Bake in a
moderate oven.
Fried Cakes
PAGE
Cinnamon Cakes 85
Crullers 85
Doughnuts 86
Doughnuts made with Yeast 86
Puff-ball Doughnuts 87
Snowballs 87
General Directions
Fried cakes are best cooked in a mixture of lard and clarified
beef-dripping which has not been used before. It should be made very
hot, and be quite still. Test it by throwing in a small piece of the
mixture. If it rises at once, swells, and begins to brown on the under
side, the temperature is right for frying.
Doughnuts should take from 8 to 10 minutes to fry, and should be a
golden brown when finished. Directly they are ready, take them out,
allowing all the fat to drip off, and putting them on soft brown paper
to drain.
Cinnamon Cakes
1 cup sugar
1 cup of butter
3 eggs
¹⁄₂ tea-spoon cinnamon
2 table-spoons milk
Flour
Beat the butter and sugar together until light. Beat the eggs together
and add to the butter and sugar with the cinnamon, milk and sufficient
flour to make the mixture stiff enough to roll out. Roll the mixture
out on a floured pastry board until very thin. Cut into narrow strips.
Twist or braid them. Drop them into boiling fat, boil till a golden
brown. Dust with powdered sugar while hot.
Crullers
¹⁄₂ lb. butter
³⁄₄ lb. powdered sugar
6 eggs
Nutmeg
Flour
Beat the butter to a cream with the sugar. Flavour with nutmeg. Add
the well beaten eggs and sufficient flour to make the mixture stiff
enough to roll out. Cut in their proper shapes and fry in a large pan
of boiling lard until a rich yellow. Keep for a day before eating.
Doughnuts
1 cup sugar
2¹⁄₂ table-spoons butter
3 eggs
1 cup milk
4 tea-spoons baking powder
¹⁄₂ tea-spoon grated nutmeg and cinnamon
Salt
3¹⁄₂ cups flour
Cream the butter. Add half of the sugar. Beat the eggs until very
light. Add them with the rest of the sugar to the butter. Add the
salt, spices, and baking powder to the flour. Sift them and add to the
mixture. Beat well. Add more flour, if necessary, and roll out until
quarter of an inch thick. Cut into rings and fry.
Doughnuts made with Yeast
¹⁄₂ lb. butter
³⁄₄ lb. sugar
1 pint sweet milk
2 eggs
¹⁄₂ cup yeast
1 dessert-spoon spices (mace or nutmeg and cinnamon)
Flour
Salt
Cream the butter. Add the sugar. Beat well. Add the milk, yeast, and
about a pint and a half of sifted flour. Set to rise over night. Add
the well beaten eggs, spices, and sufficient flour to make a stiff
dough in the morning. Roll out. Cut into rounds and fry. Sift sugar
over them while hot.
Puff-ball Doughnuts
3 eggs
1 cup powdered sugar
1 pint sweet milk
Flour
2 heaping tea-spoons baking powder
Beat the eggs. Add the sugar and milk. Add flour (with which the baking
powder should be mixed) until the batter is stiff enough for the spoon
to stand upright in. Beat until very light. Drop by dessert-spoonfuls
into boiling lard.
Snowballs
1 cup powdered sugar
4 table-spoons milk
¹⁄₃ tea-spoon soda
³⁄₄ tea-spoon cream of tartar
2 eggs
Flour
Mix the soda with the milk and the cream of tartar with the flour
(sufficient to make a stiff batter). Beat the egg, add the rest of
the ingredients, and beat until light. Make into small balls. Fry in
lard. When cold, dip in the beaten white of an egg and roll in powdered
sugar.
Little Cakes and Sweet Biscuits
PAGE
Almond Cakes 91
Bottle Cakes 91
Butter Rings 92
Caraway Cakes 93
Chocolate Cakes--I. 93
” ” II. 94
Cinnamon Biscuits 94
Coburg Cakes 95
Cocoanut Cones 96
” Rings 96
Cornflour Cakes--I. 97
” ” II. 97
Fairy Gingerbread 98
Fluffy Cakes 98
German Biscuits 99
Gingerbread Nuts 99
Ginger Snaps 100
Ground Rice Biscuits 100
Hazel Nut Biscuits 101
Kletskoppen 101
Little Biscuits 102
Little Dutch Cakes 102
Louisa Cakes 103
Macaroons--I. 103
” II. 104
Madeleines 104
Oat Cakes 105
Orange Biscuits 105
” Wafers 106
Rice Cakes 107
Rock Cakes--I. 107
” ” II. 108
Shortbread 108
Shortbread Biscuits 109
Snow Cakes 109
Sponge Fingers or Cakes 110
Sugar Cakes 110
Whole Meal Biscuits 110
Almond Cakes
¹⁄₂ lb. sweet almonds
1 white of egg
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. butter
³⁄₄ lb. flour
2 eggs
1 tea-spoon ground cinnamon
Blanch and pound the almonds, adding the beaten whites and mixing
well together. Add them to the rest of the ingredients and knead well
together with the hands. Roll out and cut into round cakes. Brush over
with the beaten yolk of an egg, and dust with powdered sugar. Bake on a
well greased tin in a slow oven until they are a rich yellow.
*Bottle Cakes
¹⁄₂ lb. butter
¹⁄₂ lb. sifted sugar
¹⁄₂ lb. flour
Juice and grated rind of half a lemon
2 eggs
Cream the butter. Add the sugar. Beat the eggs and add with the rest
of the ingredients, beating all thoroughly. Grease a baking tin and
drop the mixture on it by tea-spoonfuls. Bake about five minutes in a
moderate oven. Slip the cakes off the tin with a knife. Lay a number of
bottles on their sides on a table. Lay the cakes on them to cool, and
press gently down on the bottles in order to give them a rounded shape.
These cakes should be very thin and richly coloured round the edges.
*Butter Rings
3 ozs. butter
2 eggs
4 yolks
¹⁄₂ lb. sugar
¹⁄₂ lb. flour
Grated rind of a lemon
Beat the butter to a cream. Add one egg and five yolks (which should
have been well beaten together) and the sugar. Then add the flour and
the lemon rind. Beat until smooth and light. Roll out the mixture
lightly and cut it into ring-shaped biscuits. Brush over each with the
white of an egg, and sprinkle crystallised sugar over them. Bake in a
slow oven on a well greased tin.
Caraway Cakes
3 lbs. sugar
1 lb. butter
¹⁄₂ pint cold water
3 eggs
3 lbs. flour
1 tea-spoon soda
4 table-spoons caraway seeds
Cut the butter up in the flour as finely as possible. Dissolve the
sugar in the water. Add it to the butter and flour. Beat the eggs till
very light and add them to the mixture. Dissolve the soda in a very
little hot water and stir it in. Roll the caraway seeds in a little
flour, and add them, mixing thoroughly. Roll out lightly and cut in
round shapes. Bake quickly on a greased tin.
*Chocolate Cakes--I
6 ozs. sifted sugar
¹⁄₄ lb. sifted chocolate powder
2 ozs. sifted flour
4 whites of eggs
Beat the whites until very stiff. Mix quickly but thoroughly with the
other ingredients.
Form into cone-like shapes on a baking sheet or tin and bake in a
moderate oven.
*Chocolate Cakes--II
2 ozs. powdered chocolate
2 ozs. castor sugar
2 ozs. butter
2 eggs
1¹⁄₂ ozs. flour
¹⁄₂ tea-spoon baking powder
Put the chocolate in the oven to warm. Beat the butter to a cream and
add the sugar gradually, beating continually. Then stir in the well
beaten eggs and the warmed chocolate. When thoroughly well beaten, add
the flour, with which the baking powder should be mixed. Bake in patty
pans in a quick oven. When baked, split open and spread with Devonshire
cream.
*Cinnamon Biscuits
¹⁄₄ lb. sugar
3 eggs
¹⁄₂ tea-spoon cinnamon
1 oz. potato flour
1 oz. Vienna flour
Mix the sugar and the yolks of the eggs with the cinnamon and beat hard
for ten minutes. Add the whites, which should have been beaten until
they are stiff, and the potato flour and Vienna flour. Divide into
small tins. Sprinkle with a little white sugar. Bake in a moderate oven
until light brown.
Coburg Cake
3 cups flour
1 cup sugar
¹⁄₂ cup syrup
¹⁄₂ cup water
1 cup butter milk (or sour milk)
¹⁄₂ lb. butter
3 eggs
2 tea-spoons soda
2 tea-spoons ground ginger
2 tea-spoons ground cinnamon
1 tea-spoon allspice
2 ozs. sweet almonds
Beat the butter and sugar to a cream. Whisk the eggs till light and
creamy and mix with the butter. Add the syrup, water, spices and flour,
mixing thoroughly, and lastly the soda dissolved in a little boiling
water.
Blanch and chop the almonds, and sprinkle them in the bottom of the
patty pans. Pour in the mixture and bake in a quick oven for about
twenty minutes.
Cocoanut Cones
1 lb. powdered sugar
¹⁄₂ a grated cocoanut
5 whites of eggs
1 tea-spoon arrowroot or flour
Beat the eggs till firm. Add the sugar gradually. Beat in the cocoanut
and arrowroot. Form into small cone-shaped cakes. Set on buttered paper
in a tin and bake in a very moderate oven.
Cocoanut Rings
¹⁄₂ cup grated cocoanut
¹⁄₂ cup butter
³⁄₄ cups powdered sugar
2 eggs
1 table-spoon milk
2¹⁄₂ cups sifted flour
Cream the butter. Add the sugar to it and beat well. Beat the yolks and
whites of the eggs separately. Stir them in. Add the milk and flour,
and then gradually add the cocoanut, beating constantly. Roll out thin
on a board, and cut with two different sized cutters into rings. Bake
in a quick oven five to ten minutes.
Cornflour Cakes--I
¹⁄₄ lb. cornflour
¹⁄₄ lb. sifted white sugar
3 ozs. butter
¹⁄₄ tea-spoon baking powder
1 egg
Grated rind of half a lemon
Beat the butter to a cream. Add the cornflour, with which the baking
powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all
well together. Bake five minutes in a quick oven.
*Cornflour Cakes--II
3 ozs. castor sugar, finely sifted
3 ozs. butter
2 ozs. Oswego cornflour (_Kingsford’s_)
2 eggs
1 small tea-spoon baking powder
Beat the butter and sugar together to a cream. Beat in the cornflour.
Add the eggs (not previously beaten) and beat all well together. Then
stir in the baking powder carefully. Bake in well buttered patty pans,
in a moderate oven, until they are a delicate golden colour.
*Fairy Gingerbread
1 cup butter
2 cups sugar
1 cup sweet milk
4 cups flour
³⁄₄ tea-spoon carbonate of soda
2 tea-spoons ground ginger
Beat the butter to a cream, add the sugar gradually. When the mixture
is very light and creamy add the ginger. Dissolve the soda in the milk
and add it with the flour. Grease a perfectly clean baking tin. Spread
the mixture as thinly as possible over it with a knife. Bake in a
moderate oven till brown. Cut into squares while hot and slip off the
tin.
Fluffy Cakes
¹⁄₂ lb. cornflour
¹⁄₄ lb. castor sugar
6 ozs. butter
2 eggs
1 table-spoon milk
1 tea-spoon essence of vanilla
1 tea-spoon baking powder
Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix
them with the butter and sugar. Sift in the cornflour, mixed with the
baking powder, gradually, and mix well. Stir in about a table-spoonful
of milk mixed with a small tea-spoonful of essence of vanilla.
Grease the patty pans with lard and sprinkle a little ground rice in
each. Half fill them and bake in a quick oven for ten minutes.
*German Biscuits
5 ozs. flour
2 ozs. butter
2 ozs. sugar
2 yolks of eggs
1 white of egg
2 table-spoons cream or milk
1 oz. almonds
Beat the sugar and butter together. Add the flour and the beaten yolks.
When well mixed add the cream or milk. Cut the paste thus made into
strips and form it into different shapes. Brush over with the white of
egg. Blanch and chop the almonds and strew them over the biscuits. Bake
on a greased tin.
*Gingerbread Nuts
¹⁄₂ lb. butter
1¹⁄₂ lbs. flour
¹⁄₂ lb. powdered sugar
¹⁄₂ oz. ginger
¹⁄₂ nutmeg grated
10 ozs. treacle
Sift the flour. Rub the butter finely into it. Sift the sugar and add
it to the butter and flour. Add the rest of the ingredients (and
caraway seeds if liked). Mix well together. Shape into little cakes.
Bake on oiled paper in a slow oven.
Ginger Snaps
1 large cup butter and lard mixed
¹⁄₂ cup sugar
1 cup molasses
¹⁄₂ cup water
1 table-spoon ginger
1 table-spoon cinnamon
1 tea-spoon cloves
1 tea-spoon soda
Flour
Mix altogether, dissolving the soda in a very little hot water. Add
sufficient flour to make a fairly stiff dough. Roll out thin and bake
in a quick oven.
Ground Rice Biscuits
¹⁄₂ lb. ground rice
¹⁄₂ lb. flour
¹⁄₂ lb. castor sugar
¹⁄₂ lb. butter
2 eggs
1 tea-spoonful of baking powder
Mix the baking powder with the flour and ground rice, and then rub the
butter into it. Add the well-beaten eggs. Roll out on a board and cut
into rounds about the size of a five-shilling piece. Bake on a floured
tin.
Hazel Nut Biscuits
4 ozs. hazel nuts
1 oz. sweet almonds
Whites of two eggs
6 ozs. powdered sugar
Flour
Blanch the nuts and pound them, but not very finely. Beat the whites to
a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient
flour to make a paste. Roll it out on a board as thin as possible. Cut
into small rounds. Bake on buttered tins in a slow oven.
*Kletskoppen
7 ozs. flour
12 ozs. brown sugar
4 ozs. almonds
2 ozs. butter
Mix sugar and butter together. Add the flour and the almonds blanched
and chopped. Divide into small cakes. Bake in a quick oven.
*Little Biscuits
¹⁄₂ lb. flour
2 eggs
¹⁄₄ lb. butter
¹⁄₄ lb. powdered sugar
A small tea-spoonful baking powder
A small wine-glass of sherry
Put the flour, sugar and baking powder into a basin and stir well
together. Rub in the butter and add the well beaten eggs. Mix with the
wine into a paste just firm enough to roll out on a paste-board. Cut
out in little rounds with a small wine-glass. Bake on a floured tin
until a delicate colour, like nicely baked pastry.
*Little Dutch Cakes
4 ozs. butter
4 ozs. white sugar
4 ozs. flour
Vanilla
2 yolks
1 white of egg
1 oz. almonds blanched and chopped
Mix the butter and sugar thoroughly together. Add the flour. Flavour
with a few drops of vanilla. Beat the yolks and add them to the
mixture. Roll out the paste. Shape it into rings. Dip each in the white
of egg and sprinkle over them the chopped almonds.
Louisa Cakes
3 oz. cornflour
3 oz. flour
4 ozs. butter
3 eggs
4 ozs. powdered sugar
1 tea-spoon baking powder
Beat the butter to a cream and add the sugar. Then add one egg at a
time, beating thoroughly. Stir in the flour (in which the baking powder
has been mixed) and beat well. Bake in greased patty pan in a quick
oven from 15 to 20 minutes. Ice when nearly cold with plain icing, p.
65, and ornament with crystallised cherries.
Macaroons
1 lb. sweet almonds
10 bitter almonds
Whites of eight eggs
1 tea-spoon arrowroot
Blanch and pound the almonds, adding to them a little rose water. Put
in a basin, cover and set aside for twenty-four hours. Then beat the
whites to a very stiff froth. Stir in the sugar lightly and add the
almonds and arrowroot gradually. Drop spoonfuls of the mixture on
buttered paper, sprinkle with powdered sugar and bake on a tin sheet
in a quick oven until a delicate brown. One or two sliced almonds can
be stuck into each biscuit.
Macaroons
1 lb. sweet almonds
Whites of four eggs
1 lb. powdered sugar
Rose water
Blanch and pound the almonds, add to them a little rose water. Mix
thoroughly with the sugar over a fire. Whisk the whites to a stiff
froth. Add to the almonds. Grease a paper and spread it on a baking
sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for
twenty minutes.
Madeleines
¹⁄₂ lb. butter
14 ozs. flour
1 lb. powdered sugar
6 eggs
1 dessert-spoon orange flower water
Melt the butter and pour it into a basin. Add to it gradually,
beating all the time, the flour and sugar. Beat the yolks and whites
separately. Add the yolks first, then the flavouring, and, lastly, the
whites. Butter a number of little tin shapes, fill them and bake in a
moderate oven.
Oat Cakes
1 lb. oatmeal
A pinch of soda
Hot water
Mix oatmeal and soda, adding hot water to make a soft dough. Knead till
smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin
as required with a roller. Divide into cakes with a cutter. Place them
on a hot griddle and bake till firm. Take them off, rub them with meal
and toast before the fire till they curl.
Orange Biscuit
Several Seville oranges
Their weight in powdered sugar
Boil the oranges whole, three times, changing the water each time. Cut
them in halves and take out all the pulp and juice. Beat the outside
very fine in a mortar and add to it the sugar. Mix into a paste.
Spread very thinly on glass or plates and set in the sun to dry. When
nearly dry cut into shapes and turn over. When quite dry put away in an
air-tight tin.
*Orange Wafers
¹⁄₂ lb. sugar
¹⁄₄ lb. flour
4 eggs
¹⁄₂ orange
1 lemon
Grate the yellow rind from half an orange. Put it in a cup and squeeze
the juice of a whole lemon over it. After half-an-hour strain off the
juice.
Beat the sugar and yolks until light and creamy. Add the strained juice
and the whites whipped to a stiff froth. Sift in the flour and do
not beat any more. Drop by the spoonful on to greased paper and bake
quickly. Spread half of the wafers, when baked, with marmalade and put
the others on top of them, pressing them lightly down.
Rice Cakes
2 eggs
Their weight in flour, powdered sugar and butter
1 large table-spoon rice flour
¹⁄₂ tea-spoon baking powder
Cream the butter and add the sugar. Mix the baking powder, flour and
rice flour together and add to the butter and sugar. Whisk the eggs
till light and frothy. Beat all well together. Bake in buttered patty
pans.
Rock Cakes--I
¹⁄₂ lb. flour
2 ozs. butter
3 ozs. moist sugar
2 ozs. currants
2 eggs
¹⁄₂ tea-spoon baking powder
Rub the butter into the flour. Add the sugar and currants. Beat the
eggs well and add to the mixture. Mix well together and drop in
irregular shapes on a buttered tin. Bake in a moderate oven.
Rock Cakes--II
¹⁄₂ lb. self-raising flour
1 egg
¹⁄₄ lb. Demerara sugar
¹⁄₂ tea-cup milk
¹⁄₄ lb. butter and lard mixed
2 ozs. currants
Candied peel
1 table-spoon desiccated cocoanut
Mix flour, sugar, butter, currants and cocoanut well, then add the egg
and milk. If the butter is soft it will not require all the milk, for
they are better mixed as dry as possible. Put the mixture in rough
pieces on a tin, and bake in a rather quick oven for fifteen or twenty
minutes.
Shortbread
1 lb. flour
¹⁄₂ lb. fresh butter
¹⁄₄ lb. powdered sugar
Soften the butter a little and cut it into the flour. Knead in the
sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper,
until a delicate brown.
*Shortbread Biscuits