FoodNet

Borwick's cookery book

1890

Page 11 · 7 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.
Take i teaspoonful of the rice and one of the sugar, and mix well together. Grease some patty pans or small cake tins, and coat with this mixture. Beat the margarine and sugar together to a cream, add the egg, and well beat ; stir in the ground rice and some flavouring, then add the milk. Lastly sift in the flour and baking powder ; when well beaten put about a teaspoonful into each prepared tin. Bake in moderately quick oven about 15 minutes. FRUIT BATTER. Make a good batter with i egg, h pint of milk, 6 ozs. of MILLENNIUM flour, and i teaspoonful of BORWICK'S BAKING POWDER✪ Fruit Batter. Mince with machine J lb. each of apples, raisins, and candied peel. Stir this mixture into the batter, pour on to a well-greased tin, and bake about I of an hour. Stone the raisins before mincing. 34 BORWICK'S COOKERY BOOK. SAND CAKE. 10 ozs. margarine. 6 ozs. sugar. I lb. cornflour. I teaspoonful BORWICK'S BAKING POWDER. 3 eggs. I gill milk. Vanilla✪ Sand Cake. Cream margarine and sugar and add egg, well beat and sieve in about 2 tablespoonfuls of the cornflour. Do this till all eggs and cornflour are used up. With the last lot of cornflour sieve in baking powder, add vanilla, and then milk. Put in well-greased and lined tin, and bake about | of an hour. RAINBOW CAKES. J lb. margarine. 3 ozs. castor sugar. 5 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 eggs✪ Rainbow Cakes. Cream margarine and sugar, add eggs one at a time, and well beat. Sieve in flour with baking powder, and bake on a well-greased flat tin. When cold cut into four pieces, and ice each a different colour — chocolate, white, pink, and orange ; cut into pointed pieces, and arrange alternately on cake stand. CHERRY CAKE. The weight of i egg in srf^ar, MILLENNIUM flour, and margarine, 2 ozs. of glace cherries, and i teaspoonful of BORWICK'S BAKING POWDER. Cream margarine and castor sugar✪ Cherry Cake together, add egg, and beat briskly. Sieve in the flour with the baking powder, beat for 7 minutes, add the cherries (each one cut into four). Pour mixture into well-greased tin, and bake in moderate oven. < O BORWICK'S COOKERY BOOK. 35 PLAIN SULTANA CAKE. 1 lb. MILLENNIUM flour. i| teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. dripping or margarine. 2 ozs. sugar. I gill milk. I egg. 3 ozs. sultanas✪ Plain Sultana Cake. Rub margarine into flour, which should have been sifted with the baking powder, then add sugar and well- cleaned sultanas. Mix all dry ingredients together, and make a well in the centre of the mixture ; pour into this the milk and egg, and be it all together for 5 minutes. Bake in well-greased tin for about i hour. SEED CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 6 ozs. margarine. J lb. sugar. I egg. ^ oz. carraway seeds. I pint milk✪ Seed Cake. Cream margarine and sugar, add egg and carraway seeds, sieve in flour with baking powder, and add the milk. Bake in moderate oven about i hour. 36 BORWICK'S COOKERY BOOK. BREAD NOTE. — It is most important that the bread he worked up very quickly with a wooden spoon, as it must he left more moist than ordinary yeast-made bread. The flour is best slightly warmed and sieved with the baking powder and salt. A brisk oven is indispensable when the bread first goes in, reducing the heat as the loaves or rolls put on colour. BREAD (1) ✪ Bread (1)