Rub the flour through a sieve, cream the yeast and sugar together and
add lukewarm milk. Strain this mixture into the flour, and beat well.
Cover the basin with paper and set in a warm place (on the fender) to
rise for 1 hour.
_In another basin put_: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel,
2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar.
When the sponge in the first basin has risen, beat in all the dry
ingredients from the second basin with 2 eggs. Thoroughly mix and beat
them for about 5 minutes. Set this sponge to rise again for about 1½
hour. Then shape the mixture into buns and bake on a greased tin for ½
hour. When cooked and while still hot, brush them over with a little
milk and sugar to glaze them.
Butter Cakes. Time—½ hour.
¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs.
Rub the butter into the flour, add the sugar and cinnamon; beat up the
eggs, and form the whole into a paste; roll out rather thin, cut into
rounds with a cutter or a tumbler, and bake till crisp on a greased tin.
Candied Peel Drops. Time—¾ hour.
½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg,
½ teaspoonful baking-powder, ½ gill milk.
Pass the flour through a sieve, rub in the butter, add the sugar, the
peel cut up fine, and the baking-powder. Beat up the egg with the milk,
and mix with the flour to a stiff paste. With two forks drop small
pieces on to a greased tin, and bake about ¼ hour.
Light Chocolate Cake. Time—1¼ hour.
2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted
sugar, a few drops vanilla; raspings.
Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff
froth, drop the yolks slowly into the whites, beating all the time; then
add gradually the sugar, chocolate, and lastly the flour, and _only_
beat till they are well-mixed. Grease a cake-tin, sprinkle it with
raspings (see page x.), turn the mixture into it, and bake at once in a
well-heated oven for 1 hour; turn the cake on to a sieve, and stand on
its side to cool.
Cocoanut Drops. Time—20 minutes.
1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few
drops of rose-water.
Beat the white of an egg to a stiff froth, then add the sugar,
rose-water, and sufficient cocoanut to form a thick paste. Shape into
little sugar-loaves, and bake a few minutes till crisp outside. The
cocoanut may be replaced by grated _chocolate_.
Cornflour Cake. Time—1 hour.
2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs,
1 teaspoonful baking-powder.
Beat the butter to a cream, add the sugar, and mix well; add the eggs,
and beat all well together; stir in lightly the flour, cornflour, and
baking-powder and beat all well for 5 minutes. Half-fill a greased
cake-tin with the mixture, and place it at once in a hot oven to bake
for ½ hour. Turn the cake on to a sieve, and stand on its side to cool.
Dough Cake. Time—1¼ hour.
1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1
oz. candied peel, 1 egg.
Wash and dry the currants, chop the peel, then mix these well into the
dough; beat the egg, add the butter to it, and beat all the ingredients
well together. Grease a tin, turn the mixture into it, and bake about 40
minutes.
Hanucah Cakes. Time—½ hour.
¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar,
crushed.
Pass the flour through a sieve, rub in the butter, then add the brown
sugar and 1 whole egg, well beaten. Roll out ¼ inch thick, cut rings,
brush over with egg, toss in the crushed sugar, and bake on a greased
tin about ¼ hour in a quick oven.
Lemon Cheese-cake Mixture. Time—¼ hour.
3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2
lemons.
Beat up the eggs, add to them the sugar, lemon-juice and rind; melt the
butter in a saucepan, add the other ingredients to it, and simmer gently
till the mixture thickens, stirring all the time. This mixture can be
used like jam, and will keep some time.
Oatmeal Biscuits. Time—¾ hour.
5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, ¼
teaspoonful baking-powder, 1 egg.
Melt the butter, mix the flour, sugar, oatmeal, and baking-powder,
together; stir in the melted butter. Break the egg into a teacup, beat
it up with a little water, and stir it into the other ingredients to
form a paste. Turn the paste on to a board, and roll it out very thin,
cut it into rounds with a cutter or tumbler, place the biscuits on a
greased tin and bake 20 minutes.
Orange Cake. Time—1 hour.
The weight of 2 eggs in butter, sugar and flour; part of the juice and
all the rind of 1 orange and a little baking-powder.
Cream the butter and sugar together about 5 minutes, add the orange-peel
and 1 egg, and part of the flour. Use part of the juice for the cake,
and the rest for the icing. Stir in the juice and baking-powder, add the
rest of the ingredients, grease and sugar the tin, fill it ⅓ and bake ½
hour.
_Icing_, 1 tablespoonful water to ¼ lb. best icing sugar and orange
juice. Stand this in a cup of warm water, and when liquid pour over the
cake.
Plum Loaf. Time—¾ hour.
½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. currants,
milk.
Wash and dry the currants, mix the dry ingredients well together, add
sufficient milk to make a stiff paste, then knead well on a floured
board. Form into shapes, brush over with milk, flour a tin, and bake in
a hot oven ½ hour. If the rolls sound hollow when tapped, they are done.
Scones. Time—¾ hour.
1 lb. flour, ½ pint milk, 3 oz. butter, 3 teaspoonfuls baking-powder, 1
oz. sugar.
Rub the butter into the flour, add the baking-powder and sugar, and form
into a smooth paste with lukewarm milk. Roll the paste out 1½ inch
thick, cut it into triangles, and bake on a greased tin ½ hour. When
half done, brush over with milk.
Spanish Biscuits. Time—½ hour.
1 lb. flour, 3 oz. sifted sugar, 1 tablespoonful baking-powder, 3
dessertspoonfuls salad oil, 1 dessertspoonful orange-flower water.
Enough cold water to make it into a stiff paste.
Mix the ingredients, break off small pieces, shape them into rings,
notching out all round with a sharp knife, place them on a hot tin and
bake them in a hot oven.
Spice Cakes. Time—½ hour.
6 oz. flour, 4 oz. castor sugar, 1 oz. butter, 1 teaspoonful
baking-powder, 1 teaspoonful nutmeg or cinnamon, ½ gill water, 1 egg.
Whisk the egg and sugar to a stiff batter, and add the water. Mix the
flour, baking-powder and spice together, and stir lightly into the
batter, then add the butter melted. Half fill small greased patty-pans,
and bake in a sharp oven.
Vinegar Cake. Time—2 hours.
½ lb. flour, 2 oz. butter, ¼ lb. brown sugar, ¼ lb. currants, ¼
teaspoonful carbonate of soda, 1 dessertspoonful vinegar, 1 gill milk, ½
teaspoonful baking-powder, 1 teaspoonful cinnamon.
Mix the flour and butter together, then add the sugar, currants (washed
and dried), cinnamon, and baking-powder. Mix together smoothly in a
basin the carbonate of soda and the milk, then add the vinegar, and
while it is effervescing, mix it quickly with the dry ingredients. Turn
all into a greased cake-tin, and bake in a moderate oven about 1½ hour.
Yorkshire Tea Cakes. Time—2 hours.
¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz.
German yeast, 1 oz. butter, salt.
Pass the flour through a sieve, and add a pinch of salt. Melt the butter
in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast
with the castor sugar, add the milk, butter and egg, mix well, then
strain into the middle of the flour, work in all the flour from the
sides, then turn on to a floured board, and knead with the hand. Cut
into two pieces, place in floured tins, cover and leave in a warm place
to rise 1 hour. Bake from 20 to 30 minutes in a hot oven.
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