FoodNet

Borwick's cookery book

1890

Page 14 · 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.
Sieve flour and baking powder together. Beat egg well, and stir into dry ingredients, and add milk as required to make a stiff batter. Place in a well-greased tin, and bake in quick oven about 15 minutes. Split and butter, then serve hot. AFTERNOON TEA CAKES (1). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. sugar. 2 ozs. margarine. I egg. J pint milk. A little salt✪ Afternoon Tea Cakes (1). Mix the flour, salt, and baking powder well together, rub in the margarine, then add the sugar and mix thoroughly. Add the egg and milk, work into a light dough, cut into small rounds, place on a lightly greased flat tin, brush over the tops with egg, and bake in a quick oven about 15 minutes. AFTERNOON TEA CAKES (2). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. sugar. J lb. margarine. I egg✪ Afternoon Tea Cakes (2). Mix the flour, baking powder, and sugar, rub into these the margarine, make into a light dough with the egg and a little milk. Roll out and cut into rounds, place on a greased tin, and bake quickly, and when cooked split open and spread with butter. Serve hot. BORWICK'S COOKERY BOOK. 43 FRUIT TEA CAKES. 3 ozs. sugar. 2 ozs. margarine. I egg. i lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER✪ Fruit Tea Cakes. Beat margarine and sugar together, then add the egg, and beat thoroughly. Sift the flour and baking powder, and stir into the mixture. Bake in patty pans about J hour. Whilst still warm, split open and fill with some fresh fruit previously mashed with a little sugar. Serve hot or cold. HASTY CAKES. I lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK'S BAKING POWDER. J teaspoonful salt. A little milk✪ Hasty Cakes. Mix the dry ingredients, and add sufficient milk to make a soft paste ; then form into five cakes, and bake immediately in a hot oven for 10 minutes. NOTE. — The success of these cakes depends almost en- tirely on the baking powder. If BORWICK'S is used they will look like muffins, and will he found to he a delicious and useful suhstitute for hread, and can he eaten hot or cold. 44 BORWICK'S COOKERY BOOK. SCONES Most of these scones and biscuits can he baked on a griddle if preferred. PLAIN SCONES. 1 lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. I oz. sugar. I saltspoonful of salt. I egg. Milk✪ Plain Scones. Well mix the flour and baking powder, then rub in the margarine, add the sugar and salt. Make a well in the centre, put in the egg and a little milk (suflicient to make a light dough). Cut in small pieces, shape into rounds, and bake in a brisk oven. Split open and butter, to serve hot ; or, if allowed to get cold, then cut open and toast and butter. ROCK SCONES. Sieve with i lb. MILLENNIUM flour 2 teaspoonfuls of BORWICK'S BAKING POWDER and a saltspoonful of salt. Make this into a moderately stiff paste with h pint of milk or buttermilk. Mix thoroughly, and break off in knobs, laying on a well-greased tin, and bake in a quick oven for about lo minutes. The knobs should be about the size of a walnut, and can be eaten hot or cold. YORKSHIRE SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER✪ Rock Scones. 2 ozs. margarine. 2 ozs. lard. A pinch of salt. Milk. BORWICK'S COOKERY BOOK. 45