Dear Sirs, — I have much pleasure in testifying to the
superiority of your Baking Powder ; it makes all cakes
deliciously light, and those who have hitherto considered suet
puddings heavy and indigestible find them quite light and
easily digested when your baking powder is used. I shall be
pleased to recommend it to all my pupils, as results are always
excellent when your baking powder is among the ingredients. —
Yours truly,
H. B. MAYON,
Maidstone. First Class Diplomee, N.T.S.C.
Technical Institute.
Dear Sirs, — I wish to testify as to the excellence of your
Baking Powder. I have used it for years, and it has always
proved most satisfactory. — Yours truly,
Newport, I.O.W. M. HARRIS.
Glasgow and West of Scotland College of Domestic Science.
Dear Sirs, — I have much pleasure in recommending
Borwick's Baking Powder as an excellent raising agent. We
have used it for many years and find it most satisfactory, as
it is equally efficient in the raising of both plain and fancy
mixtures. — Yours faithfully,
RENEE CROOKSTON.
I, Park Drive, Glasgow.
It is impossible to say exactly how much time
cakes, etc., require to be baked. Where mentioned the
ordinary conditions of the oven must be taken into
consideration.
Some kinds of flour absorb more moisture than
others, therefore it is an advantage, if the cakes or bread
seem rather dry, to add a small quantit}/ of milk just
before finishing beating, and it should be constantly
remembered that all cakes, puddings, etc., to which
BORWICK'S BAKING POWDER has been added
should be put to cook as quickly as possible, and also
that all cakes except sponges should be briskly beaten for
three minutes just before putting them into the tins ;
and that bread should be left rather moist, and put into
a very warm oven, the heat being reduced later on.
Many people spoil cakes in the cooking by having
the oven too hot. The cake fails to rise as it should if
cooked more gradually, especially if a gas oven is used.
The baking powder is best mixed with the flour, by
putting them together through a sieve.
CAROLINE WINDSOR, G.C.A.
Berwick's Cookery Book
PASTRY
CREAM TARTS.
Line some patty pans with short crust pastry. Then
take the weight of i egg in margarine, MILLENNIUM
flour, and sugar, a few sultanas, i teaspoonful of
BORWICK'S BAKING POWDER. Cream margarine
and sugar ; add other ingredients. Put a little jam in
each patty pan, put some of the mixture on top, and
bake in a moderate oven.
WELSH TART.
Rub 4 ozs. margarine into ^ lb. MILLENNIUM flour
and I teaspoonful of BORWICK'S BAKING POWDER✪ Cream Tarts.
Mix to a stiff paste with lemon juice and water. Roll
out and with it cover a round baking tin.
Put a layer of jam over, then the following mixture :
Weight of I egg in margarine and castor sugar, beat to a
cream, add yolk of i egg. Spread over jam. Bake in a
moderate oven. Whisk white of egg to a stiff froth, and
gentty stir into it i teaspoonful of castor sugar. Spread
over tart, and return to cool part of oven for 3 minutes.
Decorate with cherries and angelica.
8 BO RW ICR'S COOKERY BOOK.
FELIXSTOWE TART.
4 ozs. cornflour.
4 ozs. MILLENNIUM flour.
I teaspoonful BORWICK'S BAKING POWDER.
I tablespoonful castor sugar.
3 ozs. margarine.
I egg. Milk ✪ Felixstowe Tart
Page 1 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dear Sirs, — I have much pleasure in testifying to the superiority of your Baking Powder ; it makes all cakes deliciously light, and those who have hitherto considered suet puddings heavy and indigestible find them quite light and easily digested when your baking powder is used. I shall be pleased to recommend it to all my pupils, as results are always excellent when your baking powder is among the ingredients. — Yours truly,
H. B. MAYON, Maidstone. First Class Diplomee, N.T.S.C.
Technical Institute.
Dear Sirs, — I wish to testify as to the excellence of your Baking Powder. I have used it for years, and it has always proved most satisfactory. — Yours truly,
Newport, I.O.W. M. HARRIS.
Glasgow and West of Scotland College of Domestic Science.
Dear Sirs, — I have much pleasure in recommending Borwick's Baking Powder as an excellent raising agent. We have used it for many years and find it most satisfactory, as it is equally efficient in the raising of both plain and fancy mixtures. — Yours faithfully,
RENEE CROOKSTON.
I, Park Drive, Glasgow.
It is impossible to say exactly how much time cakes, etc., require to be baked. Where mentioned the ordinary conditions of the oven must be taken into consideration.
Some kinds of flour absorb more moisture than others, therefore it is an advantage, if the cakes or bread seem rather dry, to add a small quantity of milk just before finishing beating, and it should be constantly remembered that all cakes, puddings, etc., to which BORWICK'S BAKING POWDER has been added should be put to cook as quickly as possible, and also that all cakes except sponges should be briskly beaten for three minutes just before putting them into the tins ; and that bread should be left rather moist, and put into a very warm oven, the heat being reduced later on.
Many people spoil cakes in the cooking by having the oven too hot. The cake fails to rise as it should if cooked more gradually, especially if a gas oven is used.
The baking powder is best mixed with the flour, by putting them together through a sieve.
CAROLINE WINDSOR, G.C.A.
Berwick's Cookery Book
PASTRY
CREAM TARTS.
Line some patty pans with short crust pastry. Then take the weight of i egg in margarine, MILLENNIUM flour, and sugar, a few sultanas, i teaspoonful of BORWICK'S BAKING POWDER. Cream margarine and sugar ; add other ingredients. Put a little jam in each patty pan, put some of the mixture on top, and bake in a moderate oven.
WELSH TART.
Rub 4 ozs. margarine into ^ lb. MILLENNIUM flour and I teaspoonful of BORWICK'S BAKING POWDER. Mix to a stiff paste with lemon juice and water. Roll out and with it cover a round baking tin.
Put a layer of jam over, then the following mixture : Weight of I egg in margarine and castor sugar, beat to a cream, add yolk of i egg. Spread over jam. Bake in a moderate oven. Whisk white of egg to a stiff froth, and gentty stir into it i teaspoonful of castor sugar. Spread over tart, and return to cool part of oven for 3 minutes.
Decorate with cherries and angelica.
FELIXSTOWE TART.
4 ozs. cornflour.
4 ozs. MILLENNIUM flour.
I teaspoonful BORWICK'S BAKING POWDER. I tablespoonful castor sugar. 3 ozs. margarine. I egg. Milk
Records on this page
Cream TartsWelsh TartOrange CakeFelixstowe Tart