in barley meal, stirring it constantly to prevent lumps till the
mixture is quite thick and almost unstirrable. Turn the mass out on a
meal-besprinkled board and leave to cool. When cool enough to knead,
work it quite stiff with dry meal, take a portion off, roll it as thin
as a wafer, and bake it on a hot girdle; when done on one side, turn
and cook on the other. The girdle is to be swept clean after each
bannock. Eat hot or cold with butter.
BUN LOAF.
1 lb. Allinson wholemeal flour, 1/2 lb. butter, 1/2 lb. brown sugar,
1/4 lb. currants, 1/4 lb. raisins, 1/4 lb. candied peel, 4 eggs, 1/2
teacupful of milk. Mix the flour, sugar, currants, raisins, candied
peel (cut in thin strips), the butter and eggs well together; mix with
the milk; pour into a buttered tin, and bake in a moderate oven for 2
hours.
BUNS (1).
1 lb. flour, 1/4 lb. sugar, 4 oz. currants, 2 oz. butter, or
vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little
salt. Mix the flour, sugar, salt, and currants in a basin, warm the
butter and milk slightly, mix it smoothly with the yeast, then add the
eggs well beaten; pour this on the flour, stirring well together till
it is all moistened; when thoroughly mixed, set it to rise by the fire
for 1/2 hour; make into buns, set to rise by the fire for 10 minutes,
brush the tops over with egg, and bake from 10 to 15 minutes.
BUNS (2).
1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz.
Allinson's wholemeal, 1 egg (not necessary). Warm water and milk to
105 degrees, dissolve sugar and yeast in it and stir in the meal,
leave well covered up in a warm place for 45 minutes. Then have ready
1 3/4 lbs. Allinson's wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2
lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of
meal, sprinkle currants round, stir the sugar and salt with the
ferment till dissolved, then mix in the melted butter and make up into
a dough with the meal and currants. Keep in warm place for 45 minutes,
then knock gas out of dough and leave 1/2 hour more; shape buns, place
on warm greased tin, prove 15 minutes and bake in moderately warm oven
for 20 minutes.
BUNS (PLAIN).
1 lb. flour, 6 oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4
pint milk, 15 drops essence of lemon. Warm the butter without oiling
it, beat it with a wooden spoon, stir the flour in gradually with the
sugar, and mix the ingredients well together; make the milk lukewarm,
beat up with it the egg and lemon and stir to the flour; beat the
dough well for 10 minutes, divide into 24 pieces, put into patty pans,
and bake in a brisk oven for from 20 to 30 minutes.
BUTTER BISCUITS.
1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve
the butter in the milk, which should be warmed, then stir in the meal
and make into a stiff, smooth paste, roll it out very thin, stamp it
into biscuits, prick them out with a fork, and bake on tins in a quick
oven for 10 minutes.
BUTTERMILK CAKE.
2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12
oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the
butter to a cream, add the sugar, then the meal, fruit, and milk, mix
thoroughly; butter a cake tin, pour in the mixture, and bake in a slow
oven for 3 1/2 hours.
BUTTERMILK CAKES.
2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the
meal well with the salt, add the buttermilk and pour on the flour;
beat well together, roll it out, cut into cakes, and bake for from 15
to 20 minutes in a quick oven.
CHOCOLATE BISCUITS.
2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs
beaten to a stiff froth. Mix all together, and drop in biscuits on
white or wafer paper. Bake 16 minutes in a moderate oven.
CHOCOLATE CAKE (1).
1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of
castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of
vanilla essence. Proceed as in recipe of "Madeira Cake," adding the
cocoa and flavouring with vanilla.
CHOCOLATE CAKE (2).
Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3
eggs, and a little milk. Mix together 1/2 lb. of Allinson fine
wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture,
and bake on a shallow tin or plate in a quick oven. The cake can be
iced when done, and cut, when cold, into diamond-shaped pieces or
triangles.
CHOCOLATE MACAROONS.
1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of
vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs. Whip
the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla,
and almond meal, and proceed as in the previous recipe.
CINNAMON MADEIRA CAKE.
1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4
lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1
dessertspoonful of ground cinnamon. Proceed as in recipe for "Madeira
Cake," adding the fruit, and cinnamon as flavouring.
COCOANUT BISCUITS.
2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3
dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of
butter, a little milk. Mix the ingredients, adding a little milk to
moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut
out with a biscuit cutter. Prick the biscuits, and bake them in a
moderate oven a pale brown.
COCOANUT DROPS.
1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of
3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar,
then the cocoanut. Place little lumps of the mixture on the rice wafer
paper, as in recipe for "Macaroons," and bake in a fairly hot oven.
COCOANUT ROCK CAKES.
1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of
butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter
into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix,
and add only just enough milk to make the mixture keep together. Put
small lumps on a floured baking tin, and bake in a quick oven.
CORNFLOUR CAKE.
1/2 lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar;
separate the yolks of eggs from the whites and beat separately for a
1/4 of an hour, cream the butter and sugar, mix with the yolks, then
the whites, and lastly the flour, and whisk all together for 25
minutes, and bake for 1 hour in a moderately hot oven.
CRACKERS.
1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal
flour. Rub thoroughly together with the hand, and wet up with cold
water; beat well, and beat in meal to make brittle and hard; then
pinch off pieces and roll out each cracker by itself, if you wish them
to resemble baker's crackers.
CRISP OATMEAL CAKES.
1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1
oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk;
shake meal plentifully on the board, turn the dough on to it, and
having sprinkled this too with meal, work it a little with the backs
of your fingers. Roll the dough out to the thickness of a crown piece,
cut it in shapes, put the cakes on a hot stove, and when they are a
little brown on the underside, take them off and place them on a
hanger in front of the fire in order to brown the upper side; when
this is done they are ready for use.
DYSPEPTICS' BREAD.
9 oz. of Allinson wholemeal, 1 egg, a scant 1/2 pint of milk and
water. Separate the yolk from the white of the egg. Beat up the yolk
with the milk and water, and mix this with the meal into a thick
batter; whip up the white of the egg stiff, and mix it well into the
batter. Grease and heat a bread tin, turn the mixture into it, and
bake the loaf for 1-1/2 hours in a hot oven. This is very delicious
bread, very light and digestible.
DOUGHNUTS.
1-1/2 lbs. of wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of
cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten
the dough, some jam and marmalade. Dissolve the yeast in a little warm
milk, mix all the ingredients, adding the dissolved yeast and enough
milk to make the dough sufficiently moist to handle. Let it rise 1-1/2
hours in front of the stove. When risen roll it out 1/2 in. thick, cut
out round pieces, place a little jam or marmalade in the middle, close
up the dough, forming the dough nuts, and cook them in boiling oil or
vege-butter until brown and thoroughly done. Eat warm.
GINGER SPONGE CAKE (a nice Cake for Children who do not like
Gingerbread).
3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of
sugar, 3 eggs, 6 oz. of butter or vege-butter, 2 heaped teaspoonfuls
of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the
butter, sugar, and eggs to a cream, mix all the dry ingredients
together; add gradually to the butter, &c., lastly the milk. Put into
a well-greased tin, bake about 20 minutes in a quick oven. When cold
cut into finger lengths or squares.
ICING FOR CAKES.
To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1
tablespoonful of orange-or rosewater. Whisk the ingredients
thoroughly, and when the cake is cold cover it with the mixture. Set
the cake in the oven to harden, but do not let it remain long enough
to discolour.
JUMBLES.
1 lb. of wheatmeal, 1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb.
of butter, 1 lb. ground almonds. Cream the butter, add the other
ingredients, and moisten with a little rosewater. Roll out and cut the
jumbles into any shape desired. Bake in a gentle oven.
LEMON CAKES.
1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated
rind of a lemon, 2 oz. of butter, and 2 well-beaten eggs. Rub the
butter into the meal, and mix all the ingredients well together; roll
the mixture out thin, lay it on a tin, and when baked cut into diamond
squares.
LIGHT CAKE.
2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and
whites beaten separately; 2 oz. of butter, as much milk as required to
moisten 1/4 lb. of sugar. Rub the butter into the breadcrumbs, add the
fruit, sugar, yolks, and lukewarm milk. At the last add the whites
beaten to a stiff froth. Put the mixture in a well-greased tin, and
bake 1 hour in a moderate oven.
LUNCH CAKE.
A good lunch cake may be made by rubbing 6 oz. of butter into 1-1/4
lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of
4 eggs with a teacupful of milk, and work into the flour so as to make
a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of
mixed sultanas. Lastly, add the beaten white of the eggs, whisk well,
and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2
hours.
MACAROON.
1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few
sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar.
Whip the whites of the eggs to a stiff froth, add the sugar, then the
almond meal, and mix all well; if the mixture seems very stiff add one
or two teaspoonfuls of water. Lay sheets of kitchen paper on tins,
over this sheets of rice wafers (or, as it is also called, "wafer
paper"), which can be obtained from confectioners and large stores;
drop little lumps of the mixture on the wafers, allowing room for the
spreading of the macaroons, place a couple of pieces of sliced almond
on each, and bake them in a quick oven until they are set and don't
feel wet to the touch. If the macaroons brown too much, place a sheet
of paper lightly over them.
MADEIRA CAKE.
1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter,
5 eggs, flavouring to taste. Beat the butter to a cream, add the
sugar, then the eggs well beaten, the meal and the flavouring. Line a
cake tin with buttered paper, and bake the cake in a moderate oven
from 1 to 1-1/2 hours.
OATMEAL BANNOCKS.
Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal
into any cold porridge that may be left over to form a dough just firm
enough to roll out. Well grease and sprinkle with flour some baking
sheets, roll the dough to the thickness of 1/2 an inch, cut into
triangular shapes, and bake until brown on both sides. Butter and
serve hot.
OATMEAL FINGER-ROLLS.
Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add
a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead
into a dough, make it into finger-rolls about 3 inches long, and bake
them in a quick oven from 30 to 40 minutes.
ORANGE CAKES.
6 oz. of Allinson wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in
the rind of 1 small orange, and mix all well together. Beat 1 egg, and
stir in with the juice of the orange and sufficient buttermilk to make
a smooth, thick batter. Half fill small greased tins with this
mixture, and bake 15 minutes in a moderate oven.
PLAIN CAKE.
2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter
almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2
teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz.
yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm
water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a
batter of the yeast and water, with two spoonfuls of the meal, and
stand it on a cool place of the stove to rise; do not let it get hot,
as this will spoil the yeast. Meanwhile prepare the fruit and almonds,
mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then
add the yeast and as much lukewarm milk as is required to moisten the
cake. The dough should be fairly firm and wet. Let the dough rise in
front of the fire. Fill into greased cake tins and bake for 1-1/2
hours.
POTATO FLOUR CAKES.
A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal
(sift the latter through a sieve if not very fine), 4 oz. of castor
sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of
ground bitter almonds, and 1 egg. Cream the butter, which is done by
beating the butter round the sides of the pan with a wooden spoon
until it is quite creamy, add the egg well beaten, the lemon juice,
then the sugar, meal, potato flour, and bitter almonds. Beat the
mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on
floured tins, and bake the little cakes from 10 to 15 minutes.
QUEEN'S SPONGE CAKE.
1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs,
rind and juice of a lemon, some vanilla. Separate the yolks of the
eggs from the whites; stir the yolks well, then sift in gradually,
stirring all the time, the sugar and cornflour; add the lemon juice
and rind; beat the whites of the eggs to a firm froth, mix it well
with the rest; place the mixture in one or more greased cake tins and
bake at once in a quick oven.
RICE CAKES (1).
1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet
and bitter ground almonds mixed. Mix the almonds with the ground rice,
adding the sugar, and the eggs, well beaten; beat all together and
bake the cake in a buttered mould, in a moderately hot oven.
RICE CAKES (2).
4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring.
Beat the eggs a little, add the sugar and flour, and beat well; pour
into a tin mould, greased and warmed, only half filling it, and bake
in a moderate oven 1 hour.
RICE AND WHEAT BREAD.
Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it
cool sufficiently to handle, and mix it thoroughly with 4 lbs. of
wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little
lukewarm water or milk. Add a teaspoonful of salt. Knead well and set
to rise before the fire 1-1/2 hours. Bake in a good hot oven.
ROCK SEED CAKES.
1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground
carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the
butter into the meal, add sugar, seeds, the eggs well beaten, and the
milk. Place the mixture in lumps on floured tins, and bake the cakes
for half an hour in a hot oven.
SALLY LUNN.
3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg,
1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and
butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful
of sugar, add the milk and butter. Stir this mixture gradually into
the flour, add the egg slightly beaten, mix till quite smooth. Divide
into two, put into well-greased tins, set these in a warm place for 1
hour to rise. Put into a quick oven, and bake about 15 minutes.
SEED CAKE (1).
1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2
eggs, 1/4 oz. carraway seeds. Beat the butter and sugar to a cream,
add the eggs well beaten, and dredge in the flour, add a little cold
water it too dry. Bake for 1/2 an hour.
SEED CAKE (2).
1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1
oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of
5 beaten to a stiff froth. Cream the butter, mix all the ingredients
well together, adding the whites of the eggs last; line one or more
tins with buttered paper, turn the mixture into them, and bake the
cake or cakes from 1 to 1-1/2 hours, according to the size of the
cakes and the heat of the oven. If a bright knitting needle passed
through the cake comes out clean, the cake is done.
SEED CAKE (3).
The same as "Madeira Cake," adding 1/2 oz. of carraway seeds, ground
fine, as flavouring.
SEED CAKE (4).
2 lbs. of meal, 6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of
yeast, 4 eggs, 3 oz. of butter, and a little milk. Rub the butter into
the meal, add the sugar, seed, and eggs; dissolve the yeast in warm
milk and add to it the other ingredients. Moisten the dough with
sufficient warm milk not to make it stick to your pan. Let the dough
rise 1-1/2 hours in a warm place, fill into greased cake tins and bake
the cakes 1-1/2 to 2 hours.
SEED CAKE (5).
4 eggs, their weight in sugar, meal and butter, 1/2 oz. of seed. Rub
the butter to cream, then stir in gradually the other ingredients,
first the eggs well beaten, then the sugar, the seed, and last the
flour. Put in a greased tin and bake 1 to 1-1/2 hours.
SEED CAKE (6).
4 eggs, their weight in sugar, 1/2 their weight in butter, twice their
weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the
butter first, then add the yolks of eggs, the sugar, seed, and meal,
and enough milk to moisten the mixture; lastly, add the whites of the
eggs beaten to a froth, and bake at once in a fairly quick oven.
SLY CAKES.
1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz.
sugar, and 6 drops essence of lemon; mix the flour and sugar, and make
it into a smooth paste with water, but do not make it very wet. Roll
out 3 times, and spread in the butter as for pastry; roll it very
thin, and cut into rounds or square cakes. Spread half of them very
thickly with currants, press the others very gently on the top, so as
to form a sandwich, and bake in a quick oven till a light brown.
SPONGE CAKE (1).
6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to
taste. Beat up the eggs, sift in the sugar, then the flour, and bake
the mixture in a well-greased cake tin in a moderate oven from 1 to
1-1/2 hours.
SPONGE CAKE (2).
4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in
castor sugar, any flavouring to taste. Beat the eggs, sift in the
sugar and meal, stirring all the time, add the flavouring, and pour
the mixture into one or two greased cake tins, only filling them half
full. Bake in a moderate oven for about an hour, until a knitting
needle comes out clean.
SPONGE CAKE ROLY-POLY.
3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as directed in "Sponge
Cake," line a large, square, flat baking tin with buttered paper, pour
the mixture into it, and bake it in a fairly hot oven from 7 to 12
minutes, or until baked through. Have a sheet of white kitchen paper
on the kitchen table, on which sprinkle some white sugar. Turn the
cake out of the tin on to the paper, spread the cake with jam, and
roll up. This should be done quickly, for if the cake is allowed to
cool it will not roll.
UNFERMENTED BREAD.
This is as sweet and pure a bread as the finger-rolls, and keeps fresh
for several days, as it has to be mixed fairly moist. 2 lbs. of
Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a
thick paste, and put the mixture into some small greased bread tins.
Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot
oven.
UNFERMENTED FINGER-ROLLS.
These are bread in the simplest and purest form, and liked by most. 1
lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed;
mix the meal and the milk and water into a dough, knead it a few
minutes, then make the dough into finger-rolls on a floured
pastry-board, rolling the finger-rolls about 3 inches long with the
flat hand. Place them on a floured baking-tin, and bake them in a
sharp oven from 1/2 an hour to 1 hour. The time will depend on the
heat of the oven. In a very hot oven the rolls will be well baked in
1/2 an hour.
VICTORIA SANDWICH.
Proceed the same as in "Sponge Cake Roly-Poly," but bake the mixture
in 2 round, flat tins; spread jam on one, and cover with the other
cake.
WHOLEMEAL BREAD (FERMENTED).
This will be found useful where a large family has to be provided for,
or where it is desirable to bake bread for several days. 7 lbs. of
Allinson wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1
teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water,
add the salt, put the meal into a pan, make a hole in the centre of
the meal, pour in the water with the yeast and salt, and mix the whole
into a dough. Allow it to stand, covered with a cloth, 1-1/2 hours in
front of the fire, turning the pan sometimes, so that the dough may
get warm evenly. Then knead the dough well through, and if necessary
add a little more warm water. Make the dough into round loaves, or
fill it into greased tins, and bake it for 1-1/2 hours. The oven
should be fairly hot. To know whether the bread is done, a clean
skewer or knife should be passed through a loaf. It it comes out clean
the bread is done; if it sticks it not sufficiently baked. When it is
desired to have a soft crust, the loaves may be baked under tins in
the oven.
WHOLEMEAL CAKE.
1 lb. of wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1
breakfastcupful of currants and sultanas mixed, well-washed and picked
over, 3 oz. of chopped sweet almonds, 1 dozen ground bitter almonds, 3
eggs, 1/4 oz. of German yeast, 1/4 lb. Vegebutter, and some warm milk.
Rub the butter into the meal, add the fruit, cinnamon, almonds and
sugar, and the eggs well beaten. Dissolve the yeast in a cupful of
warm milk (not hot milk) add it to the other ingredients, and make all
into a moist dough, adding as much more milk as is required to make
the dough sufficiently moist for the spoon to beat all together. Cover
the pan in which you mix the cake with a cloth, place it in front of
the fire, and allow the dough to rise 1-1/2 hours, turning the pan
round occasionally that the dough may be equally warm. Then fill the
dough into one or several well-greased tins, and bake the cake or
cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. If
the cake browns too soon, cover it over with a sheet of paper.
WHOLEMEAL GEMS.
Mix Allinson wholemeal flour with cold water into a batter, pouring
this into greased and hot gem pans, and baking for 3/4 of an hour. All
bread should be left for a day or two to set before it is eaten,
otherwise it is apt to lie heavy on the stomach and cause a feeling of
weight and uncomfortableness.
WHOLEMEAL ROCK CAKES.
1 lb. of meal, 3 oz. of butter or vege-butter, 1/4 lb. of sugar, a
cupful of currants and sultanas mixed, 3 oz. of blanched almonds,
chopped fine, 1 teaspoonful of cinnamon, or the grated rind of half a
lemon, 3 eggs, and very little milk (about 3/4 of a teacup). Rub the
butter into the meal, add the fruit, almonds, sugar, and cinnamon,
beat up the eggs with the milk, and mix the whole to a stiff paste.
Flour 1 or 2 flat tins, place little lumps of the paste on them, and
bake the cakes in a quick oven 25 to 35 minutes. Particular care must
be taken that the paste should not be too moist, as in that case the
cakes would run. Vege-butter is a vegetable butter, made from the oil
which is extracted from cocoanuts and clarified. It can be obtained
from some of the larger stores, also from several depôts of food
specialities. It is much cheaper than butter, and being very rich,
goes further.
MISCELLANEOUS
A DISH OF SNOW.
1 pint of thick apple sauce, sweetened and flavoured to taste (orange
or rosewater is preferable), the whites of 3 eggs, beaten to a stiff
froth. Mix both together, and serve.
CAULIFLOWER AU GRATIN.