170.--Soda Cakes or Scones.
12 lbs. of flour, 6 ozs. of cream of tartar, 3 ozs. of carbonate of
soda, 12 ozs. of lard, 2 ozs. of salt. Dough up with churned milk, mix
the tartar and soda with the flour, rub the lard in the flour, make a
bay, add the salt, and make into a nice dough with milk. Weigh off at 6
ozs. for a penny. Mould round, pin out the breadth of a small saucer,
wash the top with milk, bake on the bottom of a good sound oven. Dock
them with a docker.
171.--Currant or Milk Scones.
6 lbs. of flour, 6 ozs. of lard, 6 ozs. of sugar, 3 ozs. of cream of
tartar, 1½ oz. soda, 1 lb. of currants, 1 oz. of salt; buttermilk to
dough. Mix as above. Weigh off at 11 ozs. for 2d., mould, pin out and
cut in four; put on flat clean tins; wash with egg on top. Bake in a
sound oven.
172.--Sugar or White Spice Biscuits.
7 lbs. of good fine flour, 12 ozs. of lard, 3 lbs. of moist sugar, 4
ozs. of ammonia, churned milk to dough; mix as above, but do not work
the mixture too much. Take about 4 lbs. of the dough, work it into a
square or round shape, pin it out a little thicker than a penny piece,
cut out either in shapes or farthing or halfpenny biscuits, but well
dock the sheet before you cut them. Bake on greased tins; wash on top;
a few currants strewn on the shapes. Bake in a sharp oven.
173.--Halfpenny Scotch Cakes.
3½ lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, ¼ oz. voil, and a
little milk, as much as will dissolve the volatile salts and sugar. Mix
as above, but well rub the dough; make it nice and easy to work off.
Pin out a sheet about ¼ of an inch thick, cut out with a small round
cutter; dock each one well; pinch round the edges with the finger and
thumb. Bake on clean tins, but not greased, in a moderate oven.
174.--Large Square Penny Albert Cake.
Rub 6 ozs. of lard in 6 lbs. of flour, then add 4 ozs. of cream of
tartar and 2 ozs. of soda. Mix all together and make a bay. Put in the
bay 2 lbs. of sugar and 3 lbs. of currants, and dough with churned
milk, a little softer than for plum cake mixture. Have a large-edged
pan cleaned and greased, put the mixture in the tin and spread it
equally over the tin, putting your hand occasionally in a little milk
to smooth over the surface. This mixture is best made up in a basin or
large bowl and poured into the tin. Bake in a moderate oven and cut
when cold.
175.--Brandy Snaps.
Rub 1 lb. of lard in 4 lbs. of flour, put 4 lbs. of moist sugar on it
and mix together; make a bay, put in 4 lbs. of syrup and about half a
teaspoonful of essence of lemon. Make all into dough, pin it out, cut
with a small round cutter, about the thickness of a penny. Bake on
well-greased tins in a moderate oven. You can curl them round the peel
or have them plain.
176.--Nonpareil Biscuits.
Rub 6 ozs. of lard in 5 lbs. of flour, make a bay, put in 2½ lbs. of
moist sugar, 2 ozs. of ammonia; dough with milk; make into a dough,
but do not work it too much. Cut out the same size and thickness as for
brandy snaps; wash the top with milk; have some nonpareil sweets spread
on the table, throw the biscuits on them, put on slightly greased tins.
Bake in moderate oven.
177.--Common Halfpenny Queen Cake.
3 lbs. of flour, add 1 oz. of cream of tartar, 1 oz. of soda; mix; rub
in 12 ozs. of lard, make a bay, put in 24 ozs. of castor sugar, essence
of lemon; dough with churned milk; dough rather soft. Have some fluted
tins ready greased, take a spoon and three-parts fill your tins. Bake
in a moderate oven.
178.--Halfpenny Lunch Cake.
2 lbs. of flour, 4 ozs. of lard, 8 ozs. of sugar, 8 ozs. of currants, 1
oz. of soda, 1 oz. of cream of tartar; dough with churned milk and mix
as for queens. Have some square sponge cake tins ready greased, take a
spoon and three-parts fill them; wash with egg on top, dust them with
castor sugar and bake in sound oven.
179.--Polkas or Halfpenny Sponges.
Put 2½ lbs. of good flour on the table, make a bay, put in S eggs, 1½
lb. of castor sugar, and 1 oz. voil; beat eggs, sugar, and ammonia with
your hand for twelve or fifteen minutes, add a little churned milk,
take in your flour and beat all well together with 12 drops of essence
of lemon. Have your tins greased, take a spoon, half fill it with the
mixture; put on tins about 2 inches apart; put about 6 or 8 currants on
each and bake in a hot oven.