FoodNet

Borwick's cookery book

1890

Page 10 · 13 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.
bound together, put on to a floured board and roll out, leaving it rather thick. Cut into diamond shapes, put a piece of citron on each, and place on a greased flat tin. Bake in a moderate oven about 20 to 30 minutes. ALMOND BUNS. Two ozs. each of MILLENNIUM flour, cornflour, ground rice, and 3 ozs. margarine ; 3 ozs. castor sugar. Cream margarine and sugar, and beat up with i egg till quite smooth ; add dry materials, and beat for 5 minutes. Quite at the last add i teaspoonful of BORWICK^S^BAKING POWDER, 1 teaspoonful of almond essence, and i tablespoonful milk. Bake in small fancy bun tins. ALMOND ROCKS. Rub 3 ozs. of margarine into | lb. of MILLENNIUM flour ; mix in 3 ozs. of ground almonds, 3 ozs. of sugar, li teaspoonfuls of BORWICK'S BAKING POWDER, and 2 drops of almond essence. .. Add i egg and enough milk to make a very stiff mixture✪ Almond Rocks. Place small heaps on a greased tin with a fork, and bake for about 15 minutes. DROP CAKES. 1 lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine. 3 ozs. sugar. J lb. currants. I egg, and a little candied peel and nutmeg. Rub the margarine into the flour, and mix all dry ingredients ; then make into a stiff dough with egg and sufficient milk. Put small lumps on baking sheet, and cook in moderate oven for about 15 minutes. 32 BORWICK'S COOKERY BOOK, RAISIN BUNS. Rub 3 ozs. margarine into J lb. of MILLENNIUM flour ; add 2 ozs. sugar and teaspoonfuls of BORWICK'S BAKING POWDER, also 3 ozs. of stoned raisins. Mix in I gill of milk, and beat all thoroughly together. Put about a tablespoonful of the mixture in small heaps on a greased baking tin, and bake in a quick oven about 15 minutes. LEMON BUNS. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER 6 ozs. margarine. I lb. sugar. I egg, J pint milk. The grated rind of i lemon and i dessertspoonful of juice. Rub margarine into flour, add sugar and grated rind of lemon, beat up with egg and milk, and lastly add juice of lemon. Pu t knobs of mixture on a well-greased fiat tin, and bake about 15 minutes. Always sieve the baking powder with the flour before adding margarine or other ingredients. DATE CAKE. 1 lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. J lb. dates (cut into small pieces). 3 ozs. margarine. 1 egg✪ Lemon Buns and a little milk. 2 ozs. castor sugar Rub the margarine into the flour, add the sugar and dates ; beat up thoroughly with the egg and a little milk. The baking powder should be sifted into the flour previously. Bake in well-greased tin in moderate oven for about i hour. BORWICK'S COOKERY BOOK. 33 MOCHA CAKE. 2 ozs. sugar. 4 ozs. margarine. 1 egg. 8 ozs. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 2 tablespoonfuls milk. Cream margarine and sugar, add egg, beating thoroughly ; sift in flour and baking powder, add milk. Spread the mixture on well-greased and lined flat tin, bake till firm. When cool cover with icing as follows : i lb. of icing sugar, 2 tablespoonfuls of coffee essence, I tablespoonful of warm water✪ Mocha Cake. Stir over gentle heat for a few seconds, and pour on to the cake. Cut into fancy shapes. RICE BUNS. 3 ozs. ground rice. 2 ozs. castor sugar. 4 ozs. margarine. I egg, i giil milk. 3 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER✪ Rice Buns.