1 egg✪ Tea Cakes.
Method : Test the yeast with sugar, flour and a little
of the lukewarm milk. Mix the flour, sugar and salt, and
rub in the butter. Make a hole in the centre of the flour,
pour in the yeast and beaten egg. Sprinkle with a little
flour from the edge, but do not mix or beat. Cover with
a thick, clean cloth, and set to rise where the air is warm
for about 1 hour. Then mix with a wooden spoon,
adding the rest of the lukewarm milk, and beating till
the mixture is quite smooth and free from lumps. It may
8o
PRACTICAL COOKERY.
not be necessary to add quite all the milk. The mixture
must be soft and batter -like, but stiff enough to be shaped
by hand. Put on a floured board, divide into 8 cakes,
placing them on a warm, greased baking tin. Set to rise
again for about ^ hour. Brush with beaten egg, and
bake in a quick oven 12 to 15 minutes, keeping the oven
door shut for the first 10 minutes.
Sally Lunns.
| oz. yeast.
1 teaspoonful sugar.
1 teaspoonful flour.
^ pint lukewarm milk.
| lb. flour.
1 teaspoonful salt.
2 oz. butter.
1 egg✪ Sally Lunns-
Method ; Test the yeast with sugar, flour and a little
of the milk. Mix the flour and salt together. Melt the
butter in the remainder of the milk. Make a hole in the
centre of the flour, and with a wooden spoon mix in the
yeast, milk and beaten egg, then beat the batter well.
Put into 3 well- greased tins, about 6 inches in diameter
and 2 deep. Set to rise for about 1 hour, or till level
with the top of the tin, then bake in a quick oven 10 to
15 minutes. If the tins are not very well greased, the
cakes will break in turning out.
Finger Scones.
^ lb. flour. 1 teaspoonful baking powder.
2 oz. butter. i 1 egg.
1 tablespoonful castor sugar. • Milk✪ Finger Scones.
Method : Rub the shortening into the flour, add the
baking powder and sugar, mix well and moisten with the
egg and milk. Cut into fingers, and bake 10 to 15
minutes. Brush over with milk when nearly baked.
Bread and cakes , etc.
8i
Pikelets.
| pint milk.
£ pint water.
1 oz. butter*
2 lumps sugar.
A little salt.
2 yolks.
1 white,
i oz. yeast.
1 lb. flour*
Method : Put the milk, water, butter, sugar ancl salt
into a saucepan till a little warmer than new milk,
then put into a quart jug with the eggs and yeast. Add
1 lb. flour, and stir quickly till free from lumps. Cover
and set in a warm place till the mixture rises to the top
of the jug. Eub a little butter on the baking-iron, and
pour the batter either into a hoop or simply on the
baking-hon. Turn with a broad knife.
Rock Cakes.
^ lb. flour.
Pinch of salt.
^ teaspoonful baking powder,
li oz. dripping or lard.
I teaspoonful grated ginger.
A little nutmeg.
1^ oz. sugar.
1J oz. currants.
J oz. candied peel.
Half an egg.
About 2 tablespoonfuls milk✪ Rock Cakes.
Method : Mix the flour, salt and baking powder in a
bowl, rub in the shortening, add the rest of the dry
ingredients. Make into a very stiff dough with the egg
and a little milk. Put on a floured or greased baking tin,
making 6 or 7 cakes, as high and rocky as possible.
Bake at once in a quick oven 10 or 15 minutes.
London Buns.
i lb. flour.
Pinch of salt.
1 teaspoonful baking powder.
2 oz. butter.
2 oz. castor sugar.
1 oz. candied peel, in small dice.
Grated rind of half a lemon.
1 egg.
About 1 pint milk✪ London Buns.
Method : Mix the flour, salt and baking powder, rub
6
§2
PRACTICAL COOKERY.
Page 33 · 8 recipe records on this page
Presented as published in 1900. 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
1 egg.
Method : Test the yeast with sugar, flour and a little of the lukewarm milk. Mix the flour, sugar and salt, and rub in the butter. Make a hole in the centre of the flour, pour in the yeast and beaten egg. Sprinkle with a little flour from the edge, but do not mix or beat. Cover with a thick, clean cloth, and set to rise where the air is warm for about 1 hour. Then mix with a wooden spoon, adding the rest of the lukewarm milk, and beating till the mixture is quite smooth and free from lumps. It may
8o
not be necessary to add quite all the milk. The mixture must be soft and batter-like, but stiff enough to be shaped by hand. Put on a floured board, divide into 8 cakes, placing them on a warm, greased baking tin. Set to rise again for about ^ hour. Brush with beaten egg, and bake in a quick oven 12 to 15 minutes, keeping the oven door shut for the first 10 minutes.
Sally Lunns.
| oz. yeast.
1 teaspoonful sugar.
1 teaspoonful flour.
^ pint lukewarm milk.
| lb. flour.
1 teaspoonful salt.
2 oz. butter.
1 egg-
Method ; Test the yeast with sugar, flour and a little of the milk. Mix the flour and salt together. Melt the butter in the remainder of the milk. Make a hole in the centre of the flour, and with a wooden spoon mix in the yeast, milk and beaten egg, then beat the batter well. Put into 3 well- greased tins, about 6 inches in diameter and 2 deep. Set to rise for about 1 hour, or till level with the top of the tin, then bake in a quick oven 10 to 15 minutes. If the tins are not very well greased, the cakes will break in turning out.
Finger Scones.
^ lb. flour. 1 teaspoonful baking powder.
2 oz. butter. i 1 egg.
1 tablespoonful castor sugar. • Milk.
Method : Rub the shortening into the flour, add the baking powder and sugar, mix well and moisten with the egg and milk. Cut into fingers, and bake 10 to 15 minutes. Brush over with milk when nearly baked.
Bread and cakes , etc.
Pikelets.
| pint milk.
£ pint water.
1 oz. butter*
2 lumps sugar. A little salt.
2 yolks.
1 white, i oz. yeast. 1 lb. flour*
Method : Put the milk, water, butter, sugar ancl salt into a saucepan till a little warmer than new milk, then put into a quart jug with the eggs and yeast. Add 1 lb. flour, and stir quickly till free from lumps. Cover and set in a warm place till the mixture rises to the top of the jug. Eub a little butter on the baking-iron, and pour the batter either into a hoop or simply on the baking-hon. Turn with a broad knife.
Rock Cakes.
^ lb. flour.
Pinch of salt.
^ teaspoonful baking powder, li oz. dripping or lard.
I teaspoonful grated ginger.
A little nutmeg.
1^ oz. sugar.
1J oz. currants.
J oz. candied peel.
Half an egg.
About 2 tablespoonfuls milk.
Method : Mix the flour, salt and baking powder in a bowl, rub in the shortening, add the rest of the dry ingredients. Make into a very stiff dough with the egg and a little milk. Put on a floured or greased baking tin, making 6 or 7 cakes, as high and rocky as possible. Bake at once in a quick oven 10 or 15 minutes.
London Buns.
i lb. flour.
Pinch of salt.
1 teaspoonful baking powder.
2 oz. butter.
2 oz. castor sugar.
1 oz. candied peel, in small dice. Grated rind of half a lemon.
1 egg.
About 1 pint milk.
Method : Mix the flour, salt and baking powder, rub
§2
Records on this page
Tea CakesPikeletsSally LunnsFinger SconesRock CakesLondon BunsBunsSeed Cake