To every pound of MILLENNIUM flour add 2 teaspoon-
fuls heaped up of BORWICK'S BAKING POWDER
with a little salt, and thoroughly mix while in a dry state ;
then pour on gradually about | pint of cold water, or milk
and water✪ Bread (1), mixing quickly but thoroughly into a dough
of the usual consistence, taking care not to knead it
more than is necessary to mix it perfectly ; make it into
small loaves, which must be immediately put into a
quick oven.
BREAD (2)
Take 1 lb. sifted MILLENNIUM flour, ij teaspoonfuls
BORWICK'S BAKING POWDER, J teaspoonful of
salt. Rub in i oz. of margarine, mix to a light dough,
using about i gill of milk. Turn on to a floured board,
knead lightly, make into small rolls, place on a greased
tin, bake 15 to 20 minutes in a quick oven. Brush over
with glaze made of treacle and water, and return to the
oven for a few minutes.
BORWICK'S COOKERY BOOK,
CRESCENT BREAD.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER.
I teaspoonful salt.
ozs. margarine.
I breakfastcupful sour milk.
Sift flour, salt, and baking powder into a bowl ; rub in
the margarine, then add the sour milk, and work to a
dough. Divide the mixture equalty into about 12
pieces, roll each out into a small thin piece, and twist
into crescent shape ; place on greased flat tin, and bake
in moderate oven 15 minutes. Can be brushed with egg
(beaten) or glaze when nearly cooked if liked.
MILK ROLLS.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK^S BAKING POWDER.
2 ozs. dripping.
Pinch of salt. Milk.
Sieve flour, salt, and baking powder, rub in the drip-
ping, and work to a smooth paste with milk. Cut into
equal portions, make into rolls ; place on a greased flat
tin, and bake in a hot oven.
BREAKFAST ROLLS (1).
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK S BAKING POWDER.
ozs. castor sugar.
4 ozs. margarine.
J pint milk.
Sieve the flour and baking powder together, rub well
into it the margarine till the mixture is like bread
38 BORWICK'S COOKERY BOOK.
crumbs, then add the sugar. Mix with milk into a soft
dough. Cut into i8 pieces, and lay on a large, floured,
flat baking tin, not too close together. Bake in very
brisk oven.
BREAKFAST ROLLS (2).
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER.
2 ozs. margarine.
I pint milk✪ Bread (2).
Rub the margarine well into the flour, and mix in the
baking powder. Then stir briskly in rather over h pint
of milk, and knead into a light dough. Form into rolls,
brush over with milk, and bake about 15 minutes in a
quick oven.
LITTLE DINNER ROLLS.
1 lb. MILLENNIUM flour.
2 large teaspoonfuls heaped up of BORWICK'S
BAKING POWDER.
I teaspoonful of salt.
^ pint milk✪ Little Dinner Rolls.
Mix thoroughly flour, baking powder, and salt ; add
gradually milk, making a very soft dough. Bake in
small, greased tins in a hot oven for about 15 minutes.
SMALL COTTAGE LOAVES.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER.
I teaspoonful salt.
Sift all dry ingredients together, then add | pint of
warm milk, with a piece of margarine the size of an egg
in it✪ Small Cottage Loaves. Form into loaves, and bake in a quick oven.
BORWICK'S COOKERY BOOK. 39
WHOLEMEAL BREAD (I).
Grind your own wheat in a coffee mill, take 6 large
tablespoonfuls of the wholemeal flour. 4 MILLENNIUM
flour, 2heaped-upteaspoonfuls of BORWICK'S BAKING
POWDER, and a pinch of salt. ✪ Wholemeal Bread (1)
Page 12 · 10 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
To every pound of MILLENNIUM flour add 2 teaspoonfuls heaped up of BORWICK'S BAKING POWDER with a little salt, and thoroughly mix while in a dry state ; then pour on gradually about | pint of cold water, or milk and water, mixing quickly but thoroughly into a dough of the usual consistence, taking care not to knead it more than is necessary to mix it perfectly ; make it into small loaves, which must be immediately put into a quick oven.
BREAD (2)
Take 1 lb. sifted MILLENNIUM flour, ij teaspoonfuls BORWICK'S BAKING POWDER, J teaspoonful of salt. Rub in i oz. of margarine, mix to a light dough, using about i gill of milk. Turn on to a floured board, knead lightly, make into small rolls, place on a greased tin, bake 15 to 20 minutes in a quick oven. Brush over with glaze made of treacle and water, and return to the oven for a few minutes.
CRESCENT BREAD.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER. I teaspoonful salt.
ozs. margarine. I breakfastcupful sour milk.
Sift flour, salt, and baking powder into a bowl ; rub in the margarine, then add the sour milk, and work to a dough. Divide the mixture equalty into about 12 pieces, roll each out into a small thin piece, and twist into crescent shape ; place on greased flat tin, and bake in moderate oven 15 minutes. Can be brushed with egg (beaten) or glaze when nearly cooked if liked.
MILK ROLLS.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. dripping.
Pinch of salt. Milk.
Sieve flour, salt, and baking powder, rub in the dripping, and work to a smooth paste with milk. Cut into equal portions, make into rolls ; place on a greased flat tin, and bake in a hot oven.
BREAKFAST ROLLS (1).
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER.
ozs. castor sugar. 4 ozs. margarine. J pint milk.
Sieve the flour and baking powder together, rub well into it the margarine till the mixture is like bread
crumbs, then add the sugar. Mix with milk into a soft dough. Cut into i8 pieces, and lay on a large, floured, flat baking tin, not too close together. Bake in very brisk oven.
BREAKFAST ROLLS (2).
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine.
I pint milk.
Rub the margarine well into the flour, and mix in the baking powder. Then stir briskly in rather over h pint of milk, and knead into a light dough. Form into rolls, brush over with milk, and bake about 15 minutes in a quick oven.
LITTLE DINNER ROLLS.
1 lb. MILLENNIUM flour.
2 large teaspoonfuls heaped up of BORWICK'S
I teaspoonful of salt. ^ pint milk.
Mix thoroughly flour, baking powder, and salt ; add gradually milk, making a very soft dough. Bake in small, greased tins in a hot oven for about 15 minutes.
SMALL COTTAGE LOAVES.
1 lb. MILLENNIUM flour.
2 teaspoonfuls BORWICK'S BAKING POWDER. I teaspoonful salt.
Sift all dry ingredients together, then add | pint of warm milk, with a piece of margarine the size of an egg in it. Form into loaves, and bake in a quick oven.
WHOLEMEAL BREAD (I).
Grind your own wheat in a coffee mill, take 6 large tablespoonfuls of the wholemeal flour. 4 MILLENNIUM flour, 2heaped-upteaspoonfuls of BORWICK'S BAKING POWDER, and a pinch of salt.
Records on this page
Bread (1)Bread (2)Crescent BreadMilk RollsBreakfast Rolls (1)Breakfast Rolls (2)Breakfast RollsLittle Dinner RollsSmall Cottage LoavesWholemeal Bread (1)