FoodNet

Borwick's cookery book

1890

Page 8 · 9 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.
i lb. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 4 ozs. margarine. J lb. crystallised ginger. 1 egg. " 2 ozs. sugar. i gill milk✪ Crystallised Ginger Cake. Put flour, with the baking powder, through sieve, rub into it the margarine till free from lumps, then add sugar and ginger cut into small pieces. Well beat all together with egg and milk, put into well-greased tin, and place quickly in moderate oven. CURRANT BISCUITS. 12 ozs. MILLENNIUM flour, i-l teaspoonfuls BORWICK'S BAKING POWDER. I lb. margarine. 3 ozs. castor sugar. I egg. J lb. currants. Grated lemon rind✪ Currant Biscuits. Beat margarine and sugar to a cream, then add egg, and stir in the cinrants and lemon rind. Sift in flour and baking powder, and, when well mixed, roll out J inch thick and cut into shapes. Bake about 20 minutes. 26 BORWICKS COOKERY BOOK. MONTREAL CAKE. 3 ozs. margarine. 2 ozs. castor sugar. 4 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. ^ gill milk. i egg✪ Montreal Cake. Beat margarine and sugar to a cream, add yolk of egg, then sift in flour and baking powder. Beat in the milk, afterwards stirring in the stiflly whipped white of egg. Bake in two Victoria sandwich tins. Cream 2 ozs. margarine with 2 ozs. castor sugar, and, when cakes are cold, spread over one and place the other on top to form sandwich. CHOCOLATE CAKE. 3 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER 2 ozs. ground rice. 3 ozs. margarine. 2 ozs. sugar. 1 egg. A little milk. 2 dessertspoonfuls of either chocolate or cocoa✪ Chocolate Cake. Sift flour, rice, baking powder, and chocolate or cocoa together. Rub in the margarine, then add the sugar. Afterwards stir in the milk with the yolk, and lastly very gently mix in the whipped white of egg. Place quickly in a hot oven, using a well-greased tin, and bake from 20 minutes to \ hour. RASPBERRY BUNS. 1 lb. MILLENNIUM flour. ij teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. castor sugar. 1 egg. 2 OZS. lard. A little milk. Raspberry jam✪ Raspberry Buns. < >^ O < fa BORWICK'S COOKERY BOOK. 27 Rub lard into the flour, then add sugar and baking powder and stir well. Add well-beat en egg and enough milk to make a stiff paste. Divide into 12 pieces and roll into balls. Then make a well in centre of each ball, put in ^ teaspoonful of jam., and cove?,r over with the paste. Bake in quick oven for about 10 to 20 mmutes. A RICH PLUM CAKE. Take 10 ozs. of margarine and 6 ozs. of white sifted sugar, beat them well together into a cream, add 2 eggs, one at a time, and well beat each one with the margarine and sugar. Beat in i lb. of MILLENNIUM flour previously mixed with 2 large teaspoonfuls of BOR- WICK'S BAKING POWDER ; then lightly mix with the whole h lb. of sultanas and i gill of milk, put into a quick oven, and reduce heat for the last half hour. SPONGE SANDWICH. The weight of 2 eggs in MILLENNIUM flour and margarine, and weight of i egg in castor sugar. One teaspoonful of BORWICK'S BAKING POWDER✪ Sponge Sandwich. Beat margarine to a cream with the sugar, add eggs one at a time, and well beat, then flour previously mixed with baking powder. Bake about 10 minutes in quick oven. Put jam between when cut into two, and sprinkle with castor sugar ; or cook in two separate flat tins and lay one on top of the other. Chocolate, orange, and walnut cakes may be made as above, with the addition of the different flavourings and materials.