3 eggs.
6-oz. chopped walnuts.
1 teaspoonful baking powder.
4-oz. castor sugar.
½-lb. flour.
Essence of vanilla.
Bake in tea cake tins in fairly hot oven.
25. Icing for Walnut Cake.
3-oz. chocolate.
¼ or ½-pint water.
½-lb. icing sugar.
Put the chocolate in a pan with water. Allow it to boil, then add
sugar, but do not let it boil. Pour over cake. Decorate with half
walnuts.
26. Cocoanut Pyramids.
3-oz. cocoanut.
1 dessertspoonful cornflour.
1½-oz. castor sugar.
1 white of egg (stiff).
Mix sugar, cocoanut, and cornflour together. Whip the white of egg and
add it. Form in small pyramids on buttered paper. Bake a few minutes
till the outside is set.
27. London Buns.
3-oz. butter.
2 eggs.
2 teaspoonsful baking powder.
¼-lb. brown sugar.
1-lb. flour.
3-oz. candied peel.
Juice and grated rind of 1 lemon.
Mix with a little milk, and bake in patty pans.
28. Victoria Buns.
2-oz. butter.
1 egg.
½-oz. currants.
½-oz. candied peel.
2-oz. castor sugar.
¼-lb. flour.
1½-oz. ground rice.
Little milk.
Bake in brisk oven in patty pans.
29. Norwegian Cake.
2-oz. butter.
2 eggs.
½-lb. currants.
2 teaspoonsful baking powder.
¼-lb. sugar.
1-lb. flour.
2-oz. lemon peel.
Little milk.
Very good made in bread tins to butter.
30. Sultana Cake.
¼-lb. butter.
3 eggs.
¾-lb. flour.
½-lb. sultanas.
½-lb. castor sugar.
½-lb. ground rice.
3 teaspoonsful baking powder.
Little milk.
These cakes must be fairly stiff, or the sultanas will sink to the
bottom. Will make two good-sized cakes.
31. Cocoanut Cake.
2 eggs and their weight in flour, sugar and butter. Beat all together,
and add a few drops of cochineal. Add 5 or 6 drops of vanilla essence.
Then add the flour, and 4 chopped candied greengages, 2-oz. cocoanut,
and two teaspoonsful of baking powder.
32. Lancashire Parkin.
1½-lb. fine oatmeal.
½-lb. butter (rubbed in).
1 teaspoonful ginger.
1 teaspoonful carbonate soda.
½-lb. flour.
½-lb. sugar.
1-lb. treacle.
1 egg.
Dissolve the soda in 2 teacups of milk. Melt the treacle and butter
together, beat the egg in, and add the soda last. Mix well. Bake in a
slow oven in a dripping tin.
33. Delicious Cake.
¼-lb. butter.
3 eggs.
½ teaspoonful carbonate soda.
Little milk.
½-lb. castor sugar.
½-lb. flour.
1 teaspoonful cream of tartar.
8 drops vanilla essence.
Mix well together, and bake in moderate oven.
34. Chocolate Cake.
¼-lb. butter.
3 eggs.
½-lb. flour.
6-oz. sugar.
2-oz. chocolate.
1 teaspoonful vanilla essence.
Dissolve the chocolate over the fire in ¾ teacup of milk and add it to
the cake when still warm.
35. Rich Plum Cake.
½-lb. butter.
4 eggs.
½-lb. currants.
½ nutmeg.
½-lb. flour.
½-lb. Demerara sugar.
¼-lb. raisins (stoned and chopped).
3-oz. lemon peel.
When the cake is in the tin push in a few thick lumps of citron. Bake 2
hours.
36. Plain Seed or Currant Loaf.
2-lbs. flour.
¼-lb. moist sugar.
4-oz. dripping (rubbed in).
2 teaspoonsful baking powder.
1-oz. carraway seeds or ½-lb. currants.
Form into light dough with milk and bake in bread tins.
37. Malta Cake.
Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange,
little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake
in dripping tin. Turn the cake on to a board when done, and ice as
follows. Icing:--Squeeze the juice of 1 orange into a basin and add as
much icing sugar as will make it thick. Spread while the cake is hot.
When cold cut in shapes.
38. Small Rice Cake.
3-oz. butter.
2 eggs.
¼-lb. ground rice.
¼-lb. sugar.
¼-lb. flour.
1 teaspoonful baking powder.
Add as much milk as will make it fairly soft. Bake in a moderate oven.
39. Parisian Sandwich.
2-oz. butter.
2 eggs.
1 teaspoonful baking powder.
2-oz. sugar.
3-oz. flour.
Little milk.
Pour on two greased plates and bake. Prepare filling. Put ½ teacupful
of sugar, 1 dessertspoonful of cornflour, mixed with ½ teacupful of
cold water, into a pan and simmer till thick. When cold, add beaten
yolk of 1 egg, and enough lemon juice to flavour well. Spread the
mixture on one cake, and press the other on the top.
40. Sultana Scones.
2-oz. butter, rubbed into 1-lb. flour, 2 teaspoonsful baking powder,
and a little salt. Mix to a light dough with sour milk, and work in a
handful of sultanas. Roll an inch thick, and cut in shape and bake.
41. York Tea Cakes.
2-oz. butter.
¼-lb. castor sugar.
2-lbs. flour.
1 teaspoonful salt.
2-oz. lard.
3 eggs.
1-pint milk.
1 teaspoonful baking powder.
Work about 10 minutes, and add a few currants. Bake in quick oven.
42. Fairy Cakes.
3-oz. butter.
3 eggs.
1 grated lemon rind.
3-oz. minced cherries.
Little milk.
3-oz. castor sugar.
8-oz. flour.
Few drops of cochineal.
1 teaspoonful baking powder.
Bake in queen cake tins or patty pans.
43. Orange Rock Cakes.
3-oz. butter.
2 eggs.
1 teaspoonful baking powder.
Little milk.
6-oz. castor sugar.
1-lb. flour.
Grated rind of 1 orange.
1 orange juice.
Either bake in patty pans or drop on floured shelf.
44. Jersey Cake.
2-oz. butter.
2 eggs.
2-oz. corn flour.
2-oz. castor sugar.
2-oz. flour.
1 teaspoonful baking powder.
Beat 5 minutes, and bake in small dripping tin.
45. Seed Bread (_To Butter_).
3½-lbs. flour.
1-lb. sugar.
2-oz. carraway seeds.
¼-lb. lard (rubbed in).
1d. yeast.
2-oz. candied peel.
After kneeding well, let it stand 4 hours. Then put in tins and let it
rise a few minutes before baking.
46. Queen Anne’s Cake.
3-oz. butter.
6-oz. castor sugar.
½-lb. flour.
1 teaspoonful grated ginger.
1-oz. lard.
2 eggs.
2 teaspoonsful baking powder.
2-oz. candied peel.
Beat well with a little milk and bake.
47. Spice Bread.
1½-lbs. flour.
4-oz. sugar.
3 teaspoonsful baking powder.
1½-lbs. sultanas.
1-pint buttermilk.
5-oz. lard (rubbed in).
2-oz. candied peel.
2 eggs.
½-lb. currants.
Pinch of salt.
Bake in bread tins.
48. Bachelor’s Buttons.
6-oz. butter.
3 yolks and 2 whites of eggs.
1 teaspoonful baking powder.
½-lb. castor sugar.
15-oz. flour.
½ teaspoonful lemon essence.
Rub the butter into the flour, add the other ingredients and mix well.
Divide into pieces the size of a walnut. Dip each with a fork into the
third white of egg and roll in coarse sugar or finely chopped almonds
or desiccated cocoanut.
49. Cocoanut Fingers.
3-oz. butter.
2 eggs.
6-oz. flour.
2-oz. castor sugar.
¼-lb. cocoanut.
Roll into cork shapes, and roll in cocoanut and bake.
50. Victorine Buns.
¼-lb. butter.
2 eggs.
3-oz. ground rice.
3-oz. sultanas.
¼-lb. castor sugar.
½-lb. flour.
2-oz. peel.
2 teaspoonsful baking powder.
Bake in patty pans.
51. Orange Cakes.
2-oz. butter.
¼-lb. castor sugar.
2 eggs.
½-lb. flour.
1 orange rind (grated).
Little milk.
2 teaspoonsful baking powder.
Bake in a moderate oven in tea cake tins.
52. Ginger Cakes.
2-oz. butter.
2½-oz. castor sugar.
1 egg.
7-oz. flour.
1-oz. treacle.
½-oz. grated ginger.
½ teaspoonful baking powder.
Bake in small cakes.
53. Cherry Cakes.
3-oz. butter.
¼-lb. castor sugar.
½-lb. flour.
2 eggs.
2 teaspoonsful baking powder.
3-oz. chopped candied cherries.
Few drops of vanilla essence.
Little milk.
Cream the butter and sugar, add eggs, etc. Mix well and put in deep
tins and bake. When cold, ice with water icing, and place a cherry on
the top.
54. Small Seed Cakes.
3-oz. butter.
6-oz. sugar.
2 eggs.
½-lb. flour.
2 teaspoonsful baking powder.
1-oz. carraway seeds.
Add a little milk if necessary, and bake in tea cake tins.
55. Lemon Jumbles.
3-oz. butter.
5-oz. castor sugar.
1 egg.
14-oz. flour.
3 teaspoonsful milk.
1 teaspoonful cream of tartar.
½ teaspoonful carbonate of soda.
Juice of 2 lemons.
Rind of 1 lemon.
Cream the butter and sugar, add the egg, stir in the milk, juice and
rind. Mix the soda and tartar in the flour, and stir it in gradually
till the paste is rather stiff. Roll out rather thin. Cut in ovals with
cutter, and bake in a quick oven about 5 minutes.
56. Cocoanut Gingerbread.
½-lb. flour.
2-oz. sugar.
1 teaspoonful carbonate soda.
½-gill milk.
1 egg.
½-lb. treacle.
2-oz. butter.
¼-lb. cocoanut.
¼-oz. ginger.
Dissolve the butter and sugar and syrup and add the other ingredients
and lastly the soda dissolved in milk. Bake 1 hour.
57. Lemon Buns.
3-oz. butter.
6-oz. sugar.
2 eggs.
½-lb. flour.
Grated peel of 1 lemon.
2 teaspoonsful baking powder.
Bake in patty pans in a moderate oven.
58. Ashton Sandwiches.
Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. flour and bake
in a flat tin lined with buttered paper. They will not take more than
7 minutes to bake. When cold, cut in fingers, divide each through the
middle, spread with jam, ice on the top and decorate with preserved
cherries or angelica.
59. Christmas or Wedding Cake.
1-lb. flour.
1-lb. butter.
1-lb. Demerara sugar.
½-lb. Valencia raisins.
1½-lbs. currants.
½-lb. candied peel.
½-lb. citron.
9 English eggs.
½ nutmeg.
Wine glass of rum.
Beat the butter to cream, add sugar, add flour by degrees, then eggs,
and beat with a wooden spoon 20 minutes. Add raisins (weighed after
they are stoned and chopped) and rest of fruit, etc. and mix well and
put in a tin. Cut the citron in thick pieces (1 inch long) and push
into the cake here and there. Bake 5 hours in slow oven.
Almond Paste.
1½-lbs. ground almonds.
2½-lbs. castor sugar.
½ small packet of gelatine.
Mix the almonds and sugar and bind with a very little dissolved
gelatine. Put on the cake with a knife.
Icing.
Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites
of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over
the cake and make smooth with a knife dipped in water. Ornament with
crystalized fruits or crystals put on when the icing is soft. Put in
dry place to dry.
60. Split Cakes.
Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful castor sugar and
2 teaspoonsful baking powder. Form into small flat cakes, and bake just
in time to serve hot. Split open and butter.
61. Baking Powder Rolls.
Mix one dessertspoonful of baking powder with ½-lb. flour, and add 1
teaspoonful salt; moisten with milk to rather stiff dough. Roll out and
bake quickly.
62. American Cake.
¾ cup of flour.
½ cup sugar (castor).
3 eggs.
2 teaspoonsful baking powder.
Little milk.
Whisk eggs for 15 minutes, add sugar and whisk 10 minutes more. Stir
in the flour and baking powder, and add a little milk to moisten. Pour
into shallow tins, and bake in a quick oven. When baked, put orange
filling between layers of cake.
Orange Filling.
Grate 2 apples and the rinds of 2 oranges and 2 lemons, add 2-oz.
sugar, 2 teaspoonsful arrowroot, 1 egg, a little milk, and 1-oz.
butter. Put all in a pan, and cook till thick.
63. Shrewsbury Cakes.
3-oz. castor sugar.
4-oz. butter.
1 egg.
1 lemon rind (grated).
8-oz. flour.
Cream the butter and sugar, add egg and lemon rind, stir well, shake
flour in gradually, making a smooth paste. Roll out thinly, cut in
rounds, and bake in a moderate oven.
64. Swiss Roll.
2-oz. butter.
2-oz. castor sugar.
2 eggs.
¼-lb. flour.
1 teaspoonful baking powder.
2½ teaspoonsful milk.
Grated rind of ½ a lemon.
Bake about 8 minutes in a long dripping tin, turn out on sugared paper,
spread jam on, and roll quickly.
65. Westwood Buns.
3-oz. butter.
6-oz. castor sugar
3 eggs.
½-lb. flour.
2 teaspoonsful baking powder.
3-oz. cocoanut.
Cream the butter and sugar, add eggs and rest of ingredients. Drop on
floured baking-tin and bake.
66. Sally Lunn Tea Cakes. (No. 2).
Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar.
Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it
over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir
lightly into the flour with a wooden spoon, cover with a cloth, and set
in a warm place to rise. Place in tins, and bake 15 to 20 minutes.
67. Queen Cakes (No. 2).
3 eggs, their weight in butter, sugar, flour and currants, and the
grated rind of 1 lemon, 2 teaspoonsful baking powder. Cream the butter
and sugar together, and add the rest of ingredients. Beat thoroughly,
place in tins, and bake 20 minutes.
68. Neapolitan Ribbon Cake.
Weight of 3 eggs in butter.
Castor sugar and flour.
2 teaspoonsful baking powder.
Little milk.
Cream the butter and sugar, and add the eggs, and beat well, adding
flour and baking powder. Mix well for 3 or 4 minutes, and add milk if
it is too thick. Divide the mixture into three parts. Leave one part
its natural colour, colour another pink with a few drops of cochineal,
and add one pennyworth of melted chocolate to the third part. Divide
each portion into two parts, and bake the six divisions thus obtained
in tea cake tins in a cool oven, so that they will not rise in the
middle. When done, turn out, and when cold, pile one on the top of the
other, with a little icing between each layer to stick them together.
Ice the whole cake with the following icing:--Mix ½-lb. of icing sugar
stifly with some cold water or orange juice, and spread it over the
cake with a knife. Decorate with cherries or sweets.
69. Clancarthy Buns.
¼-lb. flour.
2-oz. butter.
2 dessertspoonsful castor sugar.
½ teaspoonful baking powder.
Mix with a little milk. Roll out with the hand about the thickness of a
finger and twist into fancy shapes and bake until crisp.
70. Spice Bread.
2-lbs. flour.
1-lb. Demerara sugar.
1-lb. currants.
1-lb. raisins.
4 eggs.
1 pint milk.
¼-lb. peel.
2 teaspoonsful baking powder.
A little grated ginger and nutmeg.
¼-lb. treacle.
Mix well and bake in a slow oven.
71. Swiss Cakes (_Another Method_).
2 eggs.
¼-lb. castor sugar.
¼-lb. flour.
1 teaspoonful baking powder.
3-oz. butter.
Vanilla essence.
Beat the eggs, then add the sugar, flour, and baking powder, and lastly
the butter, which has previously been melted in the oven.
72. Genoa Cake.
6-oz. butter.
½-lb. sugar.
4 eggs.
12-oz. flour.
8-oz. sultanas.
3-oz. candied peel.
Grated rind of a lemon.
3-oz. almonds.
1 tablespoonful milk.
3 teaspoonsful baking powder.
Cream the butter and sugar, add the beaten eggs and beat well. Add the
flour and baking powder and beat about 10 minutes. Add the fruit, etc.,
mix well, and place in small bread tins. Blanch the almonds and cut in
halves, and scatter over the top of the cakes, and bake about 1½ hours.
73. Fairy Baskets.
3-oz. butter.
¼-lb. castor sugar.
6-oz. flour.
2 eggs.
2-oz. cocoanut.
¼-pint cream.
A little jam.
Angelica.
Cream the sugar and butter, add the beaten eggs and flour, and mix well.
Fill some deep patty pans with the mixture and bake about 15 minutes.
When the cakes are cold, cut out the centres, spread the outside with
a little jam, and decorate plentifully with cocoanut. Fill the centres
with jam, and place whipped cream on the top. Cut the angelica into
strips and arrange to form the handles.
74. Fancy Bread (_Without Yeast_).
1-lb. flour.
½-pint milk.
2-oz. Paisley flour.
Pinch of salt.
Dessertspoonful castor sugar.
Mix the Paisley flour, sugar, flour, and salt well together, and mix
into light dough with the milk. Make up into fancy shapes and bake in a
quick oven 15 minutes.
VI. BISCUITS.
1. Picnic Biscuits.
1-lb. flour.
2-oz. castor sugar.
½ teaspoonful carbonate soda.
2-oz. butter (rubbed in).
Pinch of salt.
Few carraway seeds and a little milk.
Mix very stiff and roll out ¼ inch thick.
2. Rice Biscuits.
½-lb. flour.
½-lb. butter.
2 eggs.
½-lb. ground rice.
½-lb. castor sugar.
1 teaspoonful baking powder.
Rub the butter into the flour and rice, add the rest of the ingredients
and mix and roll out.
3. Shrewsbury Biscuits.
¼-lb. butter.
¼-lb. sugar.
1 teaspoonful baking powder.
6-oz. flour.
1 egg.
Roll them out thin and bake.
4. Ginger Drops.
8-oz. sugar.
Beaten white of 1 egg.
2 teaspoonsful essence ginger.
Mix well and drop on greased paper and put them in the oven. They are
done as soon as they can be taken off the paper.
5. Seventy Little Biscuits for 2d.
Put the white of an egg into a basin and beat to a stiff froth with
a silver fork, gradually add ½-lb. of castor sugar, and flavour with
essence of almonds. Mix well to a thick white paste. Take some sheets
of greased white paper and place on the baking sheet, then take a small
spoon and drop pieces of the mixture on the paper, keeping them ½ inch
apart. Put in a cool oven till they change colour. Take from the oven
and let them get cold and then remove with a knife from the paper. A
few drops of cochineal added to half the mixture will make a variety.
6. Ginger Biscuits.
1-lb. flour.
¼-lb. butter.
½-lb. sugar.
¾-oz. ground ginger.
2 eggs.
1 teaspoonful baking powder.
7. Rice Biscuits.
1-lb. rice flour.
¼-lb. sugar.
¼-lb. butter.
2 eggs.
8. Seed Biscuits.
1-lb. flour.
¼-lb. butter
¼-lb. sugar.
3 eggs.
½-oz. carraway seeds.
Brush them over with a little milk.
9. Soda Biscuits.
1-lb. flour.
¼-lb. butter.
½-lb. sugar.
1 teaspoonful carbonate of soda.
2 eggs.
10. Sweet Biscuits.
2 breakfast cups flour.
1 cup castor sugar.
3-ozs. butter.
2 eggs.
½ teaspoonful baking powder.
Little milk.
Mix very stiff and bake on a floured tin.
11. Chestnut Biscuits.
½-lb. of chestnuts.
¼-lb. sugar.
Essence of vanilla.
2-oz. grated chocolate.
One-sixteenth of a pint of water.
Boil the chestnuts till they are tender, rub them through a sieve, and
add the sugar. Melt the chocolate in water over the fire till smooth,
and add to the chestnut pulp. Lightly mix in the white of an egg very
stiffly whipped. Drop on wafer-paper in rocky little lumps. Bake in a
moderate oven till they are dry on the outside.
12. Cocoanut Biscuits.
¼-lb. butter.
1 breakfast cup of flour.
1 breakfast cup of sugar.
1 breakfast cup of ground rice.
3 teaspoonsful baking powder.
¼-lb. cocoanut.
2 eggs.
Little milk.
13. 4-lbs. Biscuits for 8d.
2-lbs. flour.
½-lb. lard.
¾-lb. moist sugar.
2 teaspoonsful baking powder.
Mix with water or milk.
14. Chocolate Biscuits.
2-oz. butter.
2-oz. sugar.
1 yolk of egg.
¼-lb. flour.
2-oz. chocolate.
Dissolve the chocolate with a very little water and vanilla over the
fire. Cream the butter and sugar, beat well, add yolk, then chocolate
and half of flour, beat well, then work in rest of flour by hand. Roll
out very lightly and bake a few minutes.
15. Cinnamon Stars.
1½ whites of eggs.
1-oz. castor sugar.
4-oz. ground almonds.
½-oz. cinnamon.
Mix all to stiff dough, roll out on a board sprinkled with sugar and
flour, and cut in stars. Bake in a moderate oven. Brush with white of
egg and return to the oven to glaze.
16. Ratafias.
1 egg, its weight in sugar and butter, ¼-lb. flour, 1 teaspoonful
baking powder, few drops of essence of ratafia. Cream the butter and
sugar, add flour, etc. Drop on wafer-paper in small pieces. Bake
lightly.
17. Almond Rings.
2½-oz. castor sugar.
White of 1 egg.
2½-oz. ground almonds.
Juice of 1 lemon.
1½-oz. sweet almonds (cut in thin strips).
Beat the sugar and white of egg 10 minutes and add the other
ingredients, mix well and form into small rings and bake a pale brown.
18. Cheese Straws.
4-oz. grated cheese.
3 oz. butter.
4-oz. flour.
1 yolk of egg.
Salt.
Cayenne.
Rub the butter into the flour, add the cheese and seasoning, mix with
the egg into a firm paste; put on a floured board, roll out ⅛ inch
thick and about 5 inches wide, cut in strips, place on a baking sheet,
and cut the remaining paste into strips.
19. Patent Barley Biscuits.
2 ozs. flour.
2 ozs. Robinson’s Patent Barley.
2 ozs. castor sugar.
2 ozs. butter.
1 egg.
Pinch of baking powder.
Cream the butter and sugar, add the yolk of egg, then by degrees the
barley and flour mixed with the baking powder. Roll out thin and cut
with a round cutter. Bake in a moderate oven six minutes.
VII. BONBONS.
1. French Almond Rock.
Put 1-lb. loaf sugar into a pan with 1 teacup of water. Stir till the
sugar is melted, take off the scum, and when it has boiled for ¼ hour,
add 1 tablespoonful vinegar or lemon juice. Stir in sliced or blanched
almonds to taste. Pour on a buttered tin, and cut in slices.
2. Candy Dough.
_Fresh_ icing sugar. Break the white of an egg into one glass, and put
an equal quantity of water into another. Put this into a basin, and
stir it with the sugar until it is of a dough-like consistency. The
proportion of the white of egg and water is two to each pound of sugar.
3. Candy Cherries.
Cut off a piece of candy dough and make it into a thin roll about ½
inch wide. Take a sharp knife and cut into small pieces, and roll them
until they are like marbles. Split some crystalized cherries, and press
a marble between each.
4. Almond Creams.
Blanch the almonds, and cover with candy dough. Roughen the sugar with
a fork.
5. Walnut Creams.
Crack the walnuts and cut in halves, using only the perfect ones,
between which put a candy dough marble and press it. Leave to harden.
6. Cream Dates.
Procure some fresh dates and take out the stones. Put a candy dough
marble in its place, and press together and leave to harden.
7. Brandy Snap.
½-lb. treacle.
10-oz. sugar.
8-oz. flour.
2-oz. butter.
½-oz. ginger.
Drop in small portions on a greased baking sheet, and when done curl
round a greased rolling pin or stick. Draw off when cold.
8. Raspberry Rock.
To every pound of sugar allow ¾ of a teacup of cold water. Boil the
syrup till it thickens. Drop it in cold water, and it is ready when it
snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a
little water and strained. Pour on buttered plates, and when cool cut
it in pieces.
9. Cocoanut Fondant.
To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well
whilst the sugar is boiling and keep stirring.
10. Chocolate or Coffee Fondant.
Over a clear fire stir together (in enamelled pan) 1-lb. loaf sugar
and a small cup of cold water. When it is melted, mixed, and beginning
to boil, leave alone for 10 minutes. Dip a skewer in, and if a long
silky hair adheres, remove from the fire at once without shaking it,
and leave it till cool. When cool, turn it into a bowl and beat briskly
to a thick cream with a wooden spoon. Knead the paste (like bread)
till it becomes soft and smooth. Flavour with coffee essence or melted
chocolate. Drop on a buttered paper or form into pyramids.
11. Nougat.
Slow fire. Put in a pan ½-lb. sifted sugar dry, no water. When melted,
throw in blanched almonds and a few bitter ones (thoroughly dried and
chopped into rough dice). Stir all together and turn out on a buttered
dish. Work it a little, then roll flat with a greasy rolling pin or
hands. Cut in shapes.
12. Gelées Françaises.
1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water,
flavouring. Put the water and gelatine in a pan, and when dissolved add
sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to
give a sharp taste. Pour on three perfectly dry soup plates. Flavour
each differently, and leave till next day. Then with a sharp sugared
knife cut into diamond shapes, toss in castor sugar, and spread on
paper to become crisper. These are much better after a few days.
13. Chestnut Bonbons.
½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. sugar, 1 white
of egg. Boil chestnuts till tender, skin and sieve; add sugar and the
melted chocolate, whip the white stiffly and add it. Bake in little
rocks on wafer-paper.
14. Chocolate Baisers.
White of 1 egg.
1 teaspoonful sugar.
1 teaspoonful powdered chocolate.
Beat the egg to froth and mix with the sugar and chocolate and form
into balls. Place on well-greased tin and bake 20 minutes.
15. Yorkshire Toffee.
¼-lb. butter.
1-lb. Demerara sugar.
1 tablespoonful treacle.
1 tablespoonful vinegar.
1 teacupful water.
Boil all together about 20 minutes and turn out on a buttered dish.
16. Brandy Snap.
½-lb. flour.
½-lb. treacle.
½-lb. sugar.
½-lb. butter.
Boil the butter and treacle in a pan. Mix the flour, sugar, and ginger
well together, then mix with the treacle and butter to a stiff cream.
Drop on a baking sheet in small pieces, and when baked roll on a stick
and leave to cool.
17. Marmalade.
Slice very thinly 12 Seville oranges and 2 lemons, carefully removing
all pips. To every pound of pulp allow 3 pints of cold water. Let this
stand for 24 hours, then boil till the chips are very tender and clear.
Let this remain until the following day. To every pint of boiled fruit
allow 1¼-lbs. lump sugar. Boil, stirring constantly until the syrup
jellies and the chips are quite clear. Try the jelly on a saucer from
time to time.
Patent Groats.