4 ozs. butter
1 egg
A little cream
Rub the butter into sifted and dried flour. Add the sugar and the egg
slightly beaten.
Moisten with a very little cream or milk. Roll out thin. Cut into
rounds. Bake on tins in a quick oven.
Snow Cakes
2 cups sugar
¹⁄₂ cup butter
1 cup sweet milk
3 cups flour
3 tea-spoons baking powder
Whites of five eggs
Cream the butter. Add the sugar and beat well. Then add the flour, in
which the baking powder should be mixed, and the milk. Beat for ten
minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake
in square tins. When quite cold, cut off all the brown outside and
divide into pieces about two inches square. Take each piece on a fork
and ice and roll in finely grated cocoanut.
Sponge Fingers or Cakes
10 eggs
1 lb. powdered sugar
³⁄₄ lb. flour
Beat the eggs together until very light. Add the sugar and beat for
fifteen minutes. Sift the flour in lightly. Bake in tins made for the
purpose, in a quick oven.
Sugar Cakes
6 eggs
1 cup butter
3 cups sugar
Flour
Beat the yolks and whites separately very thoroughly. Cream the butter
and sugar. Add the yolks. Beat well. Stir in the whites and enough
flour to make a paste that can be lightly rolled out. Flavour with a
few drops of lemon juice. Cut into rounds and bake in a quick oven.
Whole Meal Biscuits
1 cup rich cream, sour or sweet
¹⁄₄ cup powdered sugar
1 salt-spoon salt
2 cups fine whole meal
Mix together and knead with the hand until stiff enough to roll out as
thin as a wafer. Cut into rounds and bake on floured tins in a very hot
oven.
Breakfast and Tea Cakes
PAGE
American Crumpets 111
” Muffins with Eggs 111
” Muffins without Yeast 113
Balloon Cakes 113
Breakfast Scones 114
Cringles 115
Crumpets 115
Dropped Scones 116
Echaudés à Thé 117
Golden Corn Cake 117
Little Breakfast or Tea Rolls 118
Quickly-made Scones 118
Scones 119
Soda Scones 119
Tea Buns 120
Tea Cakes--I. 121
” ” II. 122
” ” III. 122
” ” (self-raising flour) 123
York Cakes 123
Yorkshire Cake 124
*American Crumpets
3 cups warm milk
¹⁄₂ cup yeast
2 table-spoons melted butter
1 salt-spoon salt
1 salt-spoon soda
Flour
Mix the yeast, milk, salt and sufficient flour to make a good batter,
together and set to rise. When well risen beat in the melted butter.
Sift the soda and stir it in dry. Put in well greased patty pans or
muffin rings, allowing the batter to rise for fifteen minutes before
putting into the oven. Bake in a quick oven.
American Muffins with Eggs
1 quart milk
³⁄₄ cup yeast
2 table-spoons powdered sugar
1 table-spoon butter
1 tea-spoon salt
4 eggs
Flour
Mix all the ingredients, except the eggs, with sufficient flour to make
a good batter, overnight. Cover and set to rise. In the morning beat
the eggs till very light. Stir them in. Bake for twenty minutes in a
quick oven in well greased muffin rings.
*American Muffins without Yeast
¹⁄₂ pint milk
¹⁄₂ pint cream
1 heaping pint of flour
3 eggs
1 table-spoon of melted lard and butter mixed
Beat the yolks and whites separately. Stir them together. Add the milk,
salt, butter and flour. Bake at once in well-greased muffin tins in a
quick oven. The tins should only be filled half full of the mixture.
Serve hot.
Balloon Cakes
2 table-spoons yeast
4 table-spoons cream
6 table-spoons flour
Mix the yeast with the cream. Sift the flour. Work the yeast and cream
into it. Set in a warm place to rise. When risen roll out very thin.
Cut into round cakes. Bake for four minutes.
*Breakfast Scones
1 quart milk
³⁄₄ cup lard and butter
³⁄₄ cup yeast
2 table-spoons white sugar
1 tea-spoon salt
Flour
Warm the milk. Melt the lard and butter. Add it to the milk. Stir in
sufficient flour, sugar, salt and yeast to make a soft dough. Mix over
night. Cover and leave to rise. Roll out lightly, in the morning, until
about three-quarters of an inch thick. Cut into round scones. Let them
rise twenty minutes. Bake for twenty minutes.
OR,
Mix the ingredients in the morning with half the quantity of flour. Set
to rise for five hours. Work in the rest of the flour and let it rise
another five hours. Cut into round cakes. Let them rise twenty minutes.
Cringles
¹⁄₄ lb. butter
1 lb. flour
2 ozs. sugar
2 table-spoons yeast
¹⁄₂ pint milk
2 eggs
Rub the butter into the flour. Add the sugar. Take half of this
mixture. Add to it quarter of a pint of milk and the yeast. Cover over
and set to rise in a warm place. When risen add the rest of the flour,
etc., to it. Add also a quarter of a pint more milk and the two eggs.
Mix into a light dough. Roll out to the thickness of a finger. Cut into
fancy shapes. Set them on a baking tin in a warm place to rise. Bake
when risen. When baked wash over with milk and sugar.
*Crumpets
³⁄₄ lb. of fine flour
³⁄₄ oz. German yeast
1 tea-spoonful powdered sugar
A pinch of salt
1 pint, bare measure, of milk
1 egg
Mix the salt and sugar with the flour. Dissolve the yeast in a little
of the milk and stir it into the flour. Break the egg into it, and beat
together with a wooden spoon. Then add the remainder of the milk by
degrees, making it into a nice batter.
Set it before the fire, covered with a cloth, to rise for two hours,
and bake in tin rings, on a slab of stone or marble, heated on the top
of an ordinary kitchen range or close stove. (This will take about two
hours to heat. The stone must be not less than one and a half inches
thick, or it is liable to crack with the heat. A discarded marble
mantel-piece is excellent for this purpose.)
The crumpet rings should be slightly buttered. Place them on the stone
when your batter is ready and pour into each a small tea-cupful of the
batter. As soon as the crumpet has risen, remove the ring, and turn the
crumpet over on the stone. They cook very quickly.
Dropped Scones
4 cups flour
2 cups milk
1 egg
¹⁄₂ tea-spoon carbonate of soda
¹⁄₄ tea-spoon tartaric acid
2 table-spoons powdered sugar
Beat the egg. Mix all together into a smooth batter. Fry in butter in a
small frying pan a spoonful at a time.
Echaudés à Thé
¹⁄₂ lb. sifted flour
3 eggs
2 ozs. butter
2 lumps of sugar
Rub the sugar on a lemon and when dry crush it finely. Work all the
ingredients together thoroughly with the hand. Set aside for an hour.
Then roll out the paste on a floured board. Form into little balls
the size of a walnut, rolling them with the hand which should be well
floured. Throw them into boiling water. When they come to the surface
take them out and throw them quickly into cold water. Leave them in the
water for two hours. Drain them and put them on a baking tin in a hot
oven. Bake for quarter of an hour.
*Golden Corn Cake
³⁄₄ cup corn meal
1¹⁄₄ cups flour
¹⁄₄ cup powdered sugar
1 cup milk
1 egg
1 table-spoon butter
4 tea-spoons baking powder
Mix the meal, flour, sugar and baking powder thoroughly together and
sift. Beat the egg well, add it to the milk. Melt the butter and
stir it into the milk. Mix all together. Bake for twenty minutes in a
shallow buttered tin in a hot oven.
*Little Breakfast or Tea Rolls
³⁄₄ lb. flour
2 ozs. butter
1 oz. powdered sugar
A dessert-spoonful of baking-powder
A little milk
Stir the sugar and baking powder into the flour. Then rub the butter
into it. Mix with the milk into rather a stiff paste. Form into little
rolls, rolling them lightly on a paste-board with the hand to get them
smooth, about three inches in length, and a good inch wide and thick.
Bake on a floured tin in a hot oven.
Quickly-made Scones
1 pint sour milk
1 tea-spoon carbonate of soda
2 tea-spoons melted butter
Flour
Add the butter to the milk. Dissolve the soda in it. Stir in sufficient
flour to make a dough that can be rolled out. Mix. Roll out lightly
and quickly. Cut into round shapes. Bake in a quick oven.
*Scones
1 lb. flour
2 ozs. fresh butter
1 oz. white powdered sugar
¹⁄₂ oz. cream of tartar
¹⁄₄ oz. carbonate of soda
A little milk, or buttermilk
Put the flour in a large basin and add the sugar, soda and cream of
tartar. Rub the butter thoroughly into the flour. Mix into a paste with
the milk, as lightly as possible. Roll it out lightly to about half an
inch in thickness. Cut in rounds the size of a large saucer, and divide
each round into four quarters. Bake on floured tins in a hot oven.
Soda Scones
1 quart sifted flour
1 even tea-spoon salt
1 even tea-spoon carbonate of soda
2 tea-spoons cream of tartar
1 large table-spoon butter
Milk (about 1 pint)
Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub
in the butter with the fingers. Add the milk gradually, mixing lightly
with a knife until just stiff enough to be handled. Then turn the dough
out on to a well floured board. Flour the rolling-pin, and roll, or
rather dab out the mixture until about half an inch thick. Cut into
rounds and bake at once on a floured tin for about ten minutes.
In making these scones, the mixture, once the butter has been rubbed
into the flour, must be touched as little as possible with the hands.
Tea Buns
1 lb. flour
2 ozs. butter
1 table-spoon powdered sugar
¹⁄₄ lb. currants
¹⁄₂ tea-spoon bi-carbonate of soda
¹⁄₂ tea-spoon tartaric acid
1 egg
1 pint milk
Mix the soda and tartaric acid with the flour. Sift the flour. Rub in
the butter, add the sugar and the currants. Beat up the egg in a large
basin. Add the milk to it, and when well mixed, stir in the flour,
etc., gradually. Bake in a quick oven, in small cakes, in a buttered
baking tin.
*Tea Cakes--I
¹⁄₂ lb. fine flour
³⁄₄ oz. German yeast
1 oz. powdered sugar
1 egg
¹⁄₂ pint milk, very bare measure
2 ozs. fresh butter
Dissolve the yeast in a little of the milk and rub down smoothly. Put
the flour and sugar into a pan and mix them together, then rub in
the butter and add the egg, previously beaten. Next add the yeast by
degrees, stirring it in with a wooden spoon, and then gradually add
sufficient milk to make the mixture of the consistency of an ordinary
cake or stiff batter. Beat it for five to ten minutes. Set it to rise
before the fire, covered with a cloth and protected from the draught.
Let it rise for an hour. Fill two or three buttered tins half full and
bake in a very hot oven. Lay them on a sieve to cool when turned out of
the tins.
Tea Cakes--II
2 lbs. flour
¹⁄₂ tea-spoon salt
¹⁄₄ lb. lard
1 egg
Yeast the size of a walnut
Milk
Mix the salt with the flour and then rub the lard thoroughly into it.
Beat the egg well and stir the yeast into it. Add to the flour with
enough milk to make a paste, knead well. Let it rise for a couple of
hours in a warm place. Form it into round cakes on tins. Let them rise
for twenty minutes and bake from quarter to half-an-hour.
Tea Cakes--III
1 lb. flour
1 pint milk
2 eggs
¹⁄₂ lb. sugar
2 table-spoons baking powder
Mix and sift the dry ingredients together. Add the milk with which the
well-beaten eggs have been mixed and a little salt. Bake in flat round
tins.
*Tea Cakes made with Self-raising Flour
2 cups self-raising flour
1 table-spoon butter
Milk or cream
Rub the butter well into the flour, add a little salt. Make it into
a dough with a little milk or sour cream. Roll out. Cut into small
rounds. Bake in a quick oven. Split open, butter and serve at once.
*York Cakes
¹⁄₂ lb. fine flour
6 ozs. butter
1 oz. castor sugar
1 yolk
A little milk
Rub the butter into the flour. Add the _yolk_ previously well
beaten, and then sufficient milk to mix into a paste. Roll out about
three-quarters of an inch thick, and cut into squares about two and
a half inches square, and cut these again into triangles. Bake on a
floured tin until a delicate brown.
Yorkshire Cakes
1 lb. flour
2 spoonfuls yeast
1 egg
3 ozs. butter
¹⁄₂ pint warm milk
Rub the butter into the flour. Add the yeast, egg and milk. Beat the
whole well together. Set to rise in a warm place for three-quarters of
an hour. Cut into round cakes. Set to rise again. Bake in a moderate
oven. Wash over, when baked, with milk and sugar.
Schoolroom Cakes
PAGE
Fruit Cake without Eggs 126
Gingerbread 126
One Egg Cake 127
Plain Sultana Cake 127
Seed Cake--Lunch 128
Fruit Cake without Eggs
1 cup butter
1 cup sugar
1¹⁄₂ pints sifted flour
1 lb. stoned and chopped raisins
1 tea-spoon grated nutmeg
1 tea-spoon powdered cinnamon
1 pint sour milk or cream
1 tea-spoon soda
Beat the butter to a cream. Add the sugar. Beat again very thoroughly.
Add one pint of flour. Mix the raisins and spices with half a pint of
flour. Add them to the mixture. Mix thoroughly and beat five minutes.
Dissolve the soda in the sour milk. Stir it in. Bake _at once_ in
buttered tins, one hour, in a moderate oven.
Gingerbread
1 lb. flour
¹⁄₂ lb. butter
¹⁄₂ lb. treacle
¹⁄₂ lb. sugar
2 table-spoons powdered ginger
1 tea-spoon carbonate of soda
3 eggs
Melt the butter, sugar, and treacle in a saucepan, and pour them
gradually when not too hot over the well-beaten eggs stirring
continually. Add the soda and ginger, then the flour, stirring it well
in. Bake in a slow oven for an hour and half in a well-greased tin.
One Egg Cake
¹⁄₂ cup butter
1 cup powdered sugar
1 egg
1 cup milk
2 cups flour
¹⁄₂ tea-spoon carbonate of soda
1 tea-spoon cream of tartar
1 tea-spoon vanilla, or the grated rind and juice of half a lemon
Cream the butter and add the sugar. Beat well together. Beat the egg
till light and add it, and then the milk with the soda dissolved in it.
Stir in the flour with which the cream of tartar should be mixed. Beat
well together and add the vanilla. Bake in a shallow tin in a moderate
oven for half-an-hour.
Plain Sultana Cake
1 lb. flour
¹⁄₄ lb. butter
¹⁄₄ lb. sugar
¹⁄₂ lb. sultanas, currants, or raisins
2 ozs. peel
2 eggs
¹⁄₂ pint milk
Rub the butter into the flour. Add the sugar, then the peel cut into
small pieces, and well-floured fruit. Beat the eggs till light and
creamy. Add them to the mixture. Dissolve the soda in the milk. Work
all together thoroughly with the hands. Bake at once for an hour to an
hour and a half.
OR,
Substitute one tea-spoon baking powder for the carbonate of soda. Beat
the butter to a cream. Add the sugar, eggs, and fruit, beating all
the time. Mix the baking powder with the flour. Add the flour to the
mixture with the milk and beat well. Bake about one and a half hours in
a moderate oven.
Seed Cake--Lunch
1 lb. flour
¹⁄₄ lb. dripping or butter
¹⁄₄ lb. moist sugar
1 tea-spoon ground carraway seed
1 egg
1 oz. candied peel
¹⁄₂ pint milk
¹⁄₂ tea-spoon carbonate of soda
Rub the butter into the flour. Add sugar, seed, candied peel, egg,
and the milk in which the soda has been dissolved. Mix the whole
thoroughly, working together with the hand. Bake at once for one and a
quarter hours in a moderate oven.
THE END
Index
Almond Cake, 16.
” ” (Dutch), 19.
” Cakes, 91.
” Icing, 67.
Almonds, How to Blanch, 4.
American Hard Gingerbread, 73.
American Soft Gingerbread, 72.
American Sponge Cake, 11.
Angel Cake, 17.
Baking Powder, 2.
Balloon Cakes, 113.
Berwick Sponge Cake, 11.
Black Cake, 51.
Boiled Icing, 66.
Bottle Cakes, 91.
Bread Cake, 78.
Breakfast Scones, 114.
Brioche, 79.
Buttercup Cake, 42.
Butter Rings, 92.
Californian Fig Cake, 35.
Caraway Cakes, 93.
Chocolate Cakes, 42-44.
” ” 93, 94.
” Icing, 67, 68.
Cider Cake, 52.
Cinnamon Biscuits, 94.
” Cakes, 85.
Coburg Cakes, 95.
Cocoanut Cake, 17.
” Cones, 96.
” Icing, 68.
Cocoanut Pound Cake, 18.
” Rings, 96.
Coffee Cake, 36.
Cornflour Cakes, 97.
Cringles, 115.
Crullers, 85.
Crumpets, 112, 115.
Currant Cake, 52.
Dough Cake, 80.
Doughnuts, 86.
” with Yeast, 86.
Dropped Scones, 116.
Dutch Almond Cake, 19.
Echaudés, 117.
Eggs, How to Beat, 5.
Eversley Cake, 19.
Fillings for Layer Cakes, 31-34.
Fluffy Cakes, 98.
Fruit Cakes, 53, 54.
” Cake without Eggs, 126.
” Layer Cake, 37.
Gateau de Savoie, 12.
Gelatine Icing, 66.
Genoa Cake, 55.
German Biscuits, 99.
Gingerbread, 126.
” hard, 73.
” loaf, 74.
” nuts, 99.
” soft, 72, 73.
Ginger Snaps, 100.
Gold Cake, 44.
Golden Corn Cake, 117.
Ground Rice Biscuits, 100.
Hazel Nut Biscuits, 101.
Icing without Eggs, 66.
Imperial Cake, 55.
Jam Sandwich, 37, 38.
Kletskoppen, 101.
Kugelhupf, 80.
Lady Cake, 20.
Layer Cakes, 29, 30.
” ” Fillings for, 31-34.
Lemon Layer Cake, 38.
Little Biscuits, 102.
Little Breakfast Rolls, 118.
Little Dutch Cakes, 102.
Louisa Cakes, 103.
Macaroons, 103.
Madeleines, 104.
Marbled Cake, 45.
Measures, Table of, 2.
Measuring, 1.
Milanese Cake, 13.
Muffins, 111, 113.
Nut Cake, 46.
Oat Cakes, 105.
One Egg Cake, 127.
Orange Biscuits, 105.
” Wafers, 106.
Oven, Management of, 6.
Pitcaithley Bannock, 56.
Plain Icing, 65.
Plain Sultana Cake, 127.
Portuguese Gingerbread, 74.
Potato Flour Cake, 20.
Pound Cakes, 21, 22.
Puff-ball Doughnuts, 87.
Raisins, How to Stone, 3.
Ribbon Cake, 39.
Rice Cake, 22, 23.
” Cakes, 107, 109.
Rock Cakes, 107, 108.
Scones, 118, 119.
” Soda, 119.
Scotch Bun, 82.
” Gingerbread, 75.
Seed Cake, 56.
” ”, 128.
” Dough Cake, 82.
Shortbread, 46, 47.
”, 108.
” Biscuits, 109.
Simnel Cake, 57.
Snowballs, 87.
Snow Cake, 24.
” Cakes, 109.
Spice Cake, 59.
Sponge Cake, 13.
” ” American, 11.
” ” Berwick, 11.
” Fingers, 110.
Sugar Cakes, 110.
Sultana Cakes, 59-61.
Sultana or Seed Cake, 61.
Swiss Roll, 40.
Table of Measures, 2.
Tea Buns, 120.
” Cakes, 121, 123.
Tins, How to Grease, 6.
Tutti Frutti Icing, 69.
Walnut Cake, 47.
Wedding Cake, 51.
White Cakes, 24, 25.
White Fruit Cake, 62.
Whole Meal Biscuits, 110.
Yellow Icing, 69.
York Cakes, 123.
Yorkshire Cake, 124.
” Parkin, 76.
PRINTED BY
TURNBULL AND SPEARS,
EDINBURGH
Transcriber’s Notes
Punctuation inconsistencies and omissions have been fixed.
Page 45: The m in muslin was printed upside down in the original; this
has been fixed.
Page 73: “mi k” changed to “milk”
Page 109: “grated cocoannt” changed to “grated cocoanut”
The recipe list for Almond Cake--I includes brandy but this is not
referenced in the instructions of the original.
The recipe for Plain Sultana Cake references soda in the instructions,
but this is missing from the ingredient list in the original.