Dry and sieve the flour. Melt the butter,
add the salt and water, and bring to the boil.
Beat in the flour ; cool, and add the eggs and
vanilla essence✪ Choux Pastry. Place the mixture in small
rolls on a greased tin ; bake in a steady oven
till brown and firm, about thirty minutes.
When baked, scoop out the centre, and fill
when cold with whipped and sweetened cream.
Coat with glac^ icing.
If to be used with a savoury filling, omit
the vanilla essence.
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CAKES,
[ 199 ]
CHOCOLATE CAKE.
3 oz. sugar.
3 oz. butter.
4 oz. flour.
3 oz. chocolate.
1 teaspoonful baking powder.
3 small eggs.
Vanilla essence✪ Chocolate Cake.
Dissolve chocolate in two tablespoonfuls of
milk. Cream butter and sugar ; add eggs
with a little flour. Stir in dissolved chocolate
with remainder of flour and baking powder ;
add a few drops of vanilla essence. Pour
mixture into a greased and prepared tin ; bake
in a moderate oven for about one hour. Ice
when cold with chocolate icing.
Sieve the flour, cream the butter and sugar,
and add the grated lemon rind. Add the flour.
COCOANUT CAKE.
6 oz. flour.
3 oz. butter.
4 oz. castor sugar.
3 oz. cocoanut.
2 small eggs.
1 small teaspoon ful baking
powder.
A little milk✪ Cocoanut Cake.
[ 200 ]
cocoanut, and eggs by degrees, and beat well.
Add the baking powder with the last spoonful
of flour. Turn into a greased and papered
tin. Place in a moderate oven and bake
steadily for one and a half hour.
COFFEE CAKES.
2 oz. cornflour.
3 oz. flour.
3 oz. butter.
^ teaapoonful baking powder.
1 tablespoonful coffee essence.
2 eggs.
Cream butter and sugar, beat in the eggs
with a little flour, then add the coffee essence
with the rest of the flour and baking powder.
Pour into greased tins, and bake for fifteen to
twenty minutes in a moderately hot oven.
Ice when cold with coffee glac^ icing, and
decorate with chopped pistachios.
^CLAIRS.
2 oz. flour.
1 oz. butter.
1 gill water.
Pinch salt.
Vanilla essence
1 egg and ^ yolk.
1 gill cream.
Glacd icing.
Dry and sieve the flour. Melt the butter,
add the salt and water, and bring to the boil.
4
[ 201 ]
Beat in the flour ; cool, and add the eggs and
vanilla essence. Place the mixture in small
rolls on a greased tin ; bake in a steady oven
till brown and firm, about thirty minutes.
When baked, scoop out the centre, and fill
when cold with whipped and sweetened cream.
Coat with glac^ icing.
PETITS CHOUX.
Make as above, and form into small balls.
When cooked, fill the centre with whipped
cream and dust over with icing sugar.
GENOESE CAKE.
4 eggrs. 3 02. flour
4 02. castor sugar. 3 oz. butter
Whisk the eggs and sugar over hot water
till light and thick, then whisk till slightly
cooled. Have the butter melted and the flour
heated and sieved, and add them lightly to
the mixture. Turn quickly into a greased
and papered baking-sheet, and bake in a very
[ 202 ]
steady oven till firm and brown, about thirty
minutes. Turn out to cool.
N.B. — This mixture forms the foundation
of many small cakes, and can be iced with
butter or glace icing and decorated to taste.
✪ Coffee Cakes
Page 41 · 7 recipe records on this page
Presented as published in 1912. 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
Dry and sieve the flour. Melt the butter, add the salt and water, and bring to the boil. Beat in the flour ; cool, and add the eggs and vanilla essence. Place the mixture in small rolls on a greased tin ; bake in a steady oven till brown and firm, about thirty minutes. When baked, scoop out the centre, and fill when cold with whipped and sweetened cream. Coat with glacé icing.
If to be used with a savoury filling, omit the vanilla essence.
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CAKES,
[ 199 ]
CHOCOLATE CAKE.
3 oz. sugar. 3 oz. butter.
4 oz. flour.
3 oz. chocolate.
1 teaspoonful baking powder. 3 small eggs.
Vanilla essence.
Dissolve chocolate in two tablespoonfuls of milk. Cream butter and sugar ; add eggs with a little flour. Stir in dissolved chocolate with remainder of flour and baking powder ; add a few drops of vanilla essence. Pour mixture into a greased and prepared tin ; bake in a moderate oven for about one hour. Ice when cold with chocolate icing.
Sieve the flour, cream the butter and sugar, and add the grated lemon rind. Add the flour.
COCOANUT CAKE.
6 oz. flour.
3 oz. butter.
4 oz. castor sugar. 3 oz. cocoanut.
2 small eggs.
1 small teaspoon ful baking powder.
A little milk.
[ 200 ]
cocoanut, and eggs by degrees, and beat well. Add the baking powder with the last spoonful of flour. Turn into a greased and papered tin. Place in a moderate oven and bake steadily for one and a half hour.
COFFEE CAKES.
2 oz. cornflour.
3 oz. flour.
3 oz. butter.
^ teaapoonful baking powder.
1 tablespoonful coffee essence.
2 eggs.
Cream butter and sugar, beat in the eggs with a little flour, then add the coffee essence with the rest of the flour and baking powder. Pour into greased tins, and bake for fifteen to twenty minutes in a moderately hot oven. Ice when cold with coffee glac^ icing, and decorate with chopped pistachios.
^CLAIRS.
2 oz. flour.
1 oz. butter. 1 gill water. Pinch salt.
Vanilla essence 1 egg and ^ yolk. 1 gill cream. Glacd icing.
Dry and sieve the flour. Melt the butter, add the salt and water, and bring to the boil.
[ 201 ]
Beat in the flour ; cool, and add the eggs and vanilla essence. Place the mixture in small rolls on a greased tin ; bake in a steady oven till brown and firm, about thirty minutes. When baked, scoop out the centre, and fill when cold with whipped and sweetened cream. Coat with glac^ icing.
PETITS CHOUX.
Make as above, and form into small balls. When cooked, fill the centre with whipped cream and dust over with icing sugar.
GENOESE CAKE.
4 eggrs. 3 02. flour
4 02. castor sugar. 3 oz. butter
Whisk the eggs and sugar over hot water till light and thick, then whisk till slightly cooled. Have the butter melted and the flour heated and sieved, and add them lightly to the mixture. Turn quickly into a greased and papered baking-sheet, and bake in a very
[ 202 ]
steady oven till firm and brown, about thirty minutes. Turn out to cool.
N.B. — This mixture forms the foundation of many small cakes, and can be iced with butter or glace icing and decorated to taste.
Records on this page
Choux PastryChocolate CakeCocoanut CakeCocoanut CakeCoffee CakesÉclairsGenoese Cake