Method.—Put 3 lb. of flour into the pan.
Make the water lukewarm, and mix it with the yeast.
Make a hole in the middle of the flour, and mix in the water smoothly and gradually.
Knead lightly for a minute or two.
Sprinkle with a little flour, and set to rise in a warm place for about two hours.
Then knead well for about a quarter of an hour, working in the remainder of the flour.
Make it into a loaf, and put it in or on a floured tin.
Set it to rise for about twenty minutes, and then bake.
The oven must be very hot for the first few minutes, and then the heat must bemuchlowered, that the bread may get well cooked through.
Method.—Rub the butter well into the flour, and add the salt.
Make the milk tepid, and mix smoothly with the German yeast.
Make a well in the middle of the flour, and stir in the milk smoothly.
Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours.
When it has well risen, make it into rolls or fancy twists.
Set them to rise on floured tins for about ten minutes.
Then bake in a quick oven from ten to twenty minutes, according to their size.
When nearly cooked, brush them with a little milk or white of egg to glaze them.
Method.—Put the flour in a pan.
Add the baking powder and mix up with the water.
Make it into small loaves quickly, and bake in a quick oven for about half an hour.
Method.—Rub the butter into the flour lightly.
Add the baking powder, and mix with the milk.
Make into small rolls as quickly as possible, and bake for a few minutes in a quick oven.
Brush over with a little milk to glaze them.
Method.—Rub the flour and sugar through a sieve.
Beat the butter to a cream in a basin.
Mix in a little flour and sugar.
Then a well-beaten egg.
Next more flour, sugar, and another egg.
Continue mixing in the same way until the flour, sugar, and eggs are all well blended together.
Add the other ingredients, and put into a well-greased cake-tin lined with buttered paper.
Bake for about two hours.
Method.—Cream the butter.
Mix in the flour, sugar, and eggs, according to directions given in preceding recipe.
Add the lemon rind, and partly fill small well-greased Queen-cake tins with the mixture.
Sprinkle a few currants on the top of each.
Bake in a moderately quick oven for about a quarter of an hour.
Method.—Rub the butter into the flour.
Add the sugar, currants, and other ingredients.
Mix very stiffly with the eggs, well beaten.
Put in rough heaps on a well-greased baking-sheet.
Bake in a quick oven for a quarter of an hour.
Method.—Rub the butter or dripping into the flour.
Add the other dry ingredients.
Mix stiffly with the egg, well beaten, and a little milk.
Put in little rough heaps on a well-greased baking-tin.
Bake in a quick oven for about a quarter of an hour.
Method.—Rub the fat well into the flour.
Add all the other dry ingredients.
Mix with the egg and milk, well beaten.
Bake in a well-greased cake-tin for about an hour.
Method.—Rub the butter well into the flour.
Add all the other dry ingredients.
Mix with the milk and yolks of the eggs, well beaten together.
Beat the whites of the eggs to a stiff froth, and mix them in lightly.
Put the mixture in a well-greased cake-tin.
Bake for about one hour and a half.
Method.—Rub the dripping into the flour.
Add the other dry ingredients.
Mix with the milk.
Bake in a well-greased cake-tin for about one hour and a quarter.
Method.—Beat the eggs well with a whisk.
Mix in gradually the castor sugar and rice, and add the lemon rind.
Bake in a well-greased baking-tin in a quick oven for about one hour.
Method.—Beat the butter to a cream.
Then mix in the sugar.
Add the two eggs, and beat all well together.
Lastly, stir in the cornflour and add the baking powder.
Put the mixture into a well-greased cake-tin, and bake for about three-quarters of an hour.
Method.—Rub the butter into the flour.
Add the other dry ingredients.
Mix lightly with the milk.
Divide the dough into two pieces.
Make each piece into a ball.
Roll it out to about three-quarters of an inch in thickness.
Cut into triangular-shaped pieces.
Bake on a greased baking-tin for about twenty minutes.
Brush them over with a little white of egg or milk to glaze them.
Method.—Rub the butter into the flour until like fine bread-crumbs.
Add the sugar and currants—the currants should be well washed and dried—also the baking powder and lemon rind.
Mix with the beaten egg and milk.
Bake it at once, in a greased cake-tin lined with paper, for one hour and a half.
Method.—Put the lump sugar in a saucepan and burn it brown.
Pour in the milk and stir until it is coloured.
Then strain it and let it get cold.
Put the flour into a basin.
Rub the butter lightly into it.
Add the sultanas (well cleaned), and the rest of the dry ingredients.
Mix with the eggs well beaten, and the milk.
Put it into a well-greased tin, which should be lined with paper.
Bake from one hour and a half to two hours.
Method.—Put the flour, sugar, ginger, candied peel, and carbonate of soda into a basin.
Warm the treacle, water, and butter in a saucepan.
Mix with the dry ingredients and add the eggs, well beaten.
Partly fill a well-greased Yorkshire-pudding tin.
Smooth over with a knife dipped in hot water, and score with a knife.
Bake in a moderate oven for about an hour and a half.
Method.—Oil the cake-mould, and dust it over with castor sugar.
Beat the eggs and sugar for about twenty minutes until they rise and are quite light; this may be done over hot water, care being taken that the heat is not too great to cook the eggs.
Dry and sift the flour, and stir it lightly in.
Pour into the mould and bake in a moderate oven for about one hour.
Method.—Beat the eggs to a cream.
Add the sugar and then the flour, lightly.
Have a baking-tin ready greased with butter, and lined with greased paper.
Pour in the mixture; spread it over and bake it till a light fawn colour.
Then turn it on to a cloth.
Spread with the jam melted and roll up quickly.
Method.—Rub the butter into the flour.
Add the castor sugar and seeds.
Mix with the yolks and milk beaten together.
Beat the whites stiffly and stir in lightly.
Bake in a nicely prepared tin for about one hour and a half.
Method.—Boil the water and sugar to a syrup.
Pour when hot, but not boiling, on to the eggs and beat over hot water until light.
Melt the butter and stir it in very lightly with the flour.
Oil a mould and dust it with castor sugar.
Pour in the mixture, and bake from one hour and a half to two hours.
Method.—Put ten ounces of the flour into a basin.
Mix the yeast smoothly with the milk, which should be made tepid.
Stir into the flour.
Beat for five minutes, and set to rise in a warm place for about two hours.
Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg.
Set to rise for about two hours more.
Then form into buns.
Place them on a floured tin, and let them rise for ten minutes.
Bake in a very quick oven for about five minutes until nicely coloured.
Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them.
Method.—Put the dough into a basin.
Beat in the dripping, sugar, and currants.
These should be well washed and dried.
Place in a greased tin, and set to rise for one hour.
Bake in a moderate oven for two hours.
Method.—Rub the butter into the flour.
Add the sugar, grated lemon rind, baking powder, and the candied peel chopped small.
Mix with the egg, well beaten, and the milk.
Put it in little heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
Method.—Cream the butter and sugar.
Add to them the egg, well beaten.
Then stir in the flour.
Knead it to a dough.
Roll out, and cut into small round cakes with a cutter.
Place them on a greased baking-sheet.
Bake in a moderate oven from fifteen to twenty minutes.
Method.—Put the flour, oatmeal, sugar, and baking-powder into a basin.
Mix them with the fat melted, and the egg beaten with the water.
Knead lightly into a dough.
Roll it out, and cut into round cakes.
Place them on a greased baking-tin.
Bake in a moderate oven for about twenty minutes.
Method.—Put the flour and sugar into a basin.
Melt the butter, and mix them with it.
Knead lightly.
Roll out, cut the paste into cakes with a knife, and bake for half an hour.
Method.—Put the flour into a basin, and rub the butter into it.
Make the milk tepid, and blend it with the yeast.
Strain it into the flour.
Add the egg.
Beat all well together for a few minutes.
Knead lightly.
Then divide the dough in two.
Make each part into a ball, and put them in floured cake-tins.
Put the cakes in a warm place to rise for one hour, and then bake them for about twenty minutes.
Brush them over with a syrup of sugar and water to glaze them.
Method.—Rub the butter into the flour until it is like fine bread-crumbs.
Add the sugar and baking powder, and mix with the egg, well beaten, and as much milk as necessary to make it bind.
Roll out, and cut into small round cakes.
Put them on a greased tin.
Bake in a moderate oven for about twenty minutes.
Method.—Rub the butter into the flour.
Add the sugar, baking-powder, lemon rind, and juice.
Mix with the egg, well beaten, and as much milk as necessary; the mixture should be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
Method.—Rub the butter well into the flour.
Add the sugar, peel, lemon rind, and soda.
Mix with the egg, well beaten, and, if necessary, a little milk; the mixture must be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for fifteen minutes.
Method.—Put the sugar, treacle, and fat into a saucepan, and melt them.
Put the flour and ginger into a basin.
Mix with the other ingredients.
Roll out, and cut into small cakes.
Bake on a greased baking-tin, in a slow oven, for ten or fifteen minutes.
Method.—Beat the butter to a cream with the sugar.
Then add the eggs, well beaten, and stir in the ground rice.
Partly fill little greased patty-pans with the mixture, and bake in a moderate oven for a quarter of an hour.
Method.—Make the milk tepid.
Then mix it smoothly with the yeast, and stir it into the household flour.
Knead it to a dough.
Rub the butter into the other flour and beat in the eggs well with the sugar.
Then knead both doughs together.
Put them to rise for about two hours.
When nicely risen, make the dough into buns.
Put them on a floured baking-sheet.
Bake in a quick oven for about ten minutes.
When nearly ready, brush over with a little white of egg to glaze them.
Takea large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is to clear the jelly; the shells form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick scum, bringing all impurities with it. If the stirring were continued during the boiling it would prevent the scum rising properly, and the jelly would not clear.
When the jelly has well boiled up, remove it from the fire and let it stand for a few minutes till a crust is formed.
To strain it, a chair may be turned upside down, and a cloth tied firmly to its four legs. Any cloth, which is clean, and not too closely woven, will answer the purpose. Put a basin under the cloth, and pour some boiling water through it. This will make it hot, and ensure its being perfectly clean. Change the basin for a clean dry one, and pour the whole contents of the saucepan on to the cloth. The first runnings of the jelly will be cloudy, because the filter which the eggs make will not have settled in the cloth. As soon as the jelly runs slowly, and looks clear, put a clean basin under the cloth, and put the first runnings through it again, very gently, that they may not disturb the filter of egg-shells.
Strain the jelly in a warm place, out of draught. Two eggs are considered sufficient to clarify a quart of jelly, butif the eggs are small it is wise to take a third. If there is not sufficient white of egg, the jelly will not clear.
The jelly should be allowed to get nearly cold before it is put into the moulds. If it is put hot into metal moulds it is likely to become cloudy.
To make a good cream, it is essential that the cream used should be double; that is, a thick cream that will whip up to a stiff froth. Beat it well with a wire whisk until it will stand on the end of it without dropping. This must be done in a cool place, especially in summer time. Cream is liable to curdle, and turn to butter, if beaten in too warm a temperature. The gelatine must be added last of all. It should be stirred in thoroughly, but quickly; it must not be too hot, or too cold, but just lukewarm. If too hot, it destroys the lightness of the cream; if too cold, it does not mix thoroughly. Pour the cream into a mould as soon as the gelatine is mixed with it, as it begins to set directly. To turn a jelly or cream out of its mould, take a basin of hot water, as hot as the hand can bear, draw the mould quickly through it, letting the water quite cover it for a second. Wipe off all the moisture immediately with a dry cloth. Shake the tin gently, to be sure the contents are free. Lay the dish on the open side of the mould, quickly reverse it, and draw the mould carefully away.
Method.—Soak the gelatine in the milk for about twenty minutes or more.
Then dissolve it by stirring it in a saucepan over the fire.
Rub sufficient strawberries through a hair sieve to make a quarter of a pint ofpurée.
Beat up the cream with the sugar.
Then add thepuréeof fruit, and a few drops of cochineal to colour it.
Lastly stir in the melted gelatine.
Pour the cream at once into a wetted mould.
When quite set, dip it for a second or two into very hot water, and turn it on to a glass dish.
Method.—First put the gelatine to soak in a little milk.
Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost.
Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly.
Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in place.
Beat up the cream stiffly with the sugar.
Add the vanilla flavouring and the melted gelatine. This must be neither too hot nor too cold.
Stir it thoroughly, but quickly, into the cream, and pour at once into the prepared tin.
When set, dip the bottom of the tin into hot water for a second or two, and turn it carefully on to a glass dish.
Method.—Put the gelatine to soak in a little milk.
Then beat the eggs lightly and add them to the milk.
Strain into a jug and add the sugar.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.
While the custard cools beat up the cream stiffly.
Melt the gelatine, and add it to the custard.
Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together.
Pour at once into a wetted mould.
Method.—Beat the cream stiffly.
Mix with it the jelly, which should be melted, but cold.
Pour into a wetted mould.
Method.—Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.
Then add all the other ingredients.
Clarify and strain (seeTo clear Jellies).
When quite cold pour into a wetted mould.
Method.—Cut each foot into four pieces.
Blanch them by putting them in cold water and bringing them to the boil.
Throw the water away, and well wash the feet.
Put them into a saucepan, with four pints of water, and boil gently for five hours.
Then strain the stock from the bones, and set it aside until the next day.
The fat must then be carefully removed, or the stock will not clear.
To turn this into Calf's-foot Jelly, add—
Method.—First soak the gelatine in the water.
Cut up the pineapple and bruise it in a mortar.
Add it, and all the other ingredients, to the gelatine.
Then clarify (seeTo clear Jellies).
Note.—The Grated Pineapple, sold in tins, is excellent for jellies or creams.
Note.—The Grated Pineapple, sold in tins, is excellent for jellies or creams.
Method.—Soak the gelatine in the stock.
Then add all the other ingredients and clarify (seeTo clear Jellies).
Method.—Soak the gelatine in the water.
Add the sugar, and stir over the fire until dissolved.
Pour in the wine, and colour with cochineal.
Strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a glass dish.
Note.—This jelly is not clarified. Cake is usually served with claret jelly.
Note.—This jelly is not clarified. Cake is usually served with claret jelly.