BREAD AND BISCUITS.
¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).
Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and cut it into rounds with a cutter or tumbler. Place the biscuits on a greased tin, and bake 20 minutes.
Crust: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar.Inside: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.
Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.
3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor sugar, 1½ pint tepid water.
Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid, then add the tepid water. Pass the flour through a sieve, put it in a large basin, make a well in the centre, pour in the yeast and water, work in a little flour from the sides, cover with paper, and set it in a warm place (on the fender) to rise 20 minutes. Then work in the remainder of the flour with the hand, till the dough is smooth, and set to rise 2 hours. Then turn on to a floured board, and knead for a ¼ hour. Divide the dough into two pieces. For tin loaves, flour the tins, put in the dough, prick the top, and set to rise once more ¼ hour. For cottage loaves, cut each piece again into two, one piece twice as large as the other, form into balls with the hand, put the small one on the top of the large one, and make a hole in the top with the finger. Bake in the hottest part of the oven ¼ hour, then remove to a cooler part for 1½ hour. If the loaf sound hollow when tapped, it is done.
Unfermented Bread. Time—20 minutes.
½ lb. flour, good teaspoonful of baking-powder, a good pinch of salt.
Mix the powder with the flour, then add sufficient water to make a dough, knead for 5 minutes, and bake 15 minutes in a quick oven.
1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.
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.
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.
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, andonlybeat till they are well-mixed. Grease a cake-tin, sprinkle it with raspings (seepage 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.
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 gratedchocolate.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.