FoodNet

Borwick's cookery book

1890

Page 13 · 8 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.
Mix well together with milk into a smooth dough, not too stiff. Do not handle it more than necessary. This can be made either into a batch cake or baked in a tin. It is better to put it in the bottom shelf of oven and finish at top. The oven should be hot, and the bread put in as soon as made. Flour bottom of baking tin ; do not grease it. WHOLEMEAL BREAD (2). \ lb. ground wheat. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. A pinch of salt✪ Wholemeal Bread (1). I oz. margarine rubbed into flour. Mix the whole together with skim or buttermilk, making it not too stiff. Turn into a slightly greased cake tin, and bake in a brisk oven f of an hour or about that time. MILK BREAD. 8 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. J teaspoonful salt. About I gill milk✪ Milk Bread. Mix flour, salt, and baking powder. Stir in enough milk to make a slightly moist dough. Knead lightly on a floured board. Divide into 4, and bake in a hot oven on a floured tin for about 25 minutes. Tap the loaves at the bottom, and if they sound hollow they will be done. 40 BORWICK'S COOKERY BOOK. TEA CAKES SULTANA TEA CAKES. 1 lb. MILLENNIUM flour. n teaspoonfuls BORWICK'S BAKING POWDER. Pinch of salt. 3 ozs. margarine. 2 ozs. sugar. 2 ozs. sultanas. I oz. candied peel. I egg, and a little milk✪ Sultana Tea Cakes. Rub the margarine into the flour, add baking powder, salt, and sugar. Clean the sultanas and chop candied peel, then add to mixture. Moisten with the egg and milk. Form into round cakes, and bake about 20 minutes in a quick oven. It is wise to prepare all the materials used before beginning to mix the cake. DELICIOUS TEA CAKE. 6 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 2 1 ozs. margarine. I I ozs. sugar. Pinch of salt. Milk and water✪ Delicious Tea Cake. Sieve flour and baking powder, then rub in the mar- garine, add sugar and salt. Mix well, and add sufficient milk and water to make a moist dough. Place on a greased plate or tin, and bake a golden brown in a good oven. Cut horizontally, spread butter between, and serve hot. BORWICK'S COOKERY BOOK. CORNISH HOT CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. dripping. J lb. currants. 2 ozs. candied peel. 2 ozs. sugar. I teaspoonful ground allspice. I pint milk✪ Cornish Hot Cake. Sieve baking powder with the flour, and then rub in the dripping till it looks like fine bread crumbs. Clean the currants and chop the peel, then add to the mixture with sugar and spice. Mix well, and add the milk. Roll on a floured board to | inch thick, place on greased flat tin, and bake | to f hour. SpHt open, butter, cut in fingers, and serve hot. TEA CAKES (1). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. currants. ^- teaspoonful salt. 1 pint milk. 2 ozs. margarine. 2 ozs. sugar✪ Tea Cakes (1). Sieve the salt and baking powder with the flour, add the currants (cleaned). Warm the milk, and melt the margarine and sugar in it. Pour into the dry ingredi- ents and work up, shape into round cakes, and bake for J hour. TEA CAKES (2). i lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I egg. A small cup of milk✪ Tea Cakes (2). 42 BORWICK'S COOKERY BOOK.