(4) Take lib. of flour, and rub Jib. of well-washed butter
into it; then add one egg, well whisked, Jib. of powdered
sugar, 1 pinch of salt, and sufficient milk to make a light
smooth paste✪ Biscuit Cakes. Roll out the paste to about Jin. in thickness,
cut it into various shapes with biscuit-cutters, and bako on
a floured baking-sheet still nico and crisp.
(5) Put into a basin 1 pint of flour, and make a hollow, or
bay as it is called, in the centre, but not to the bottom of the
flour ; then dissolve J teaspoonful of bicarbonate of soda in 1
teaspoonful of boiling water, and put it into 1 breakfast-cupful
of thick sour milk, and mix well in 3oz. of butter worked
to a cream, and a little salt. Pour this into the bay in the
flour, and mix to a smooth paste. Flour the table or board,
and roll the paste out to the thickness of Jin. Cut it into
various shapes with biscuit-cutters, and bake in a brisk oven
until quite done.
(6) Take lib. of ground rice and rub into it 6oz. of well-
washed butter, or fresh if preferred ; add a little salt, and suffi-
cient water to make a paste. Roll this out, cut into shapes,
and bake on greased or floured baking-sheets.
(7) Warm 1 pint of milk and dissolve Jib. of fresh butter
in it, then add sufficient flour to make a light smooth paste.
Roll this out to about Jin. in thickness, and cut it with a large
round cutter into Cakes. Put them on baking-sheets, and
bake for about ten or fifteen minutes.
Shrewsbury Cakes.— (1) Rub Jib. of butter into lloz. of flour ;
when quite smooth, add lib. of caster sugar, 1 table-spoonful
of caraway-seeds, and two small eggs. Mix well together,
using a little water to make it into a paste✪ Shrewsbury Cakes ; roll it out thin,
and cut out with a circular biscuit-cutter. Butter some
plates, put the Cakes on, and bake in a brisk oven.
(2) Rub Jib. of butter into ljlb. of flour ; add Jib. of
caster sugar, and when quite smooth mix in the white of one
and the yolks of three eggs, then make into a paste with
the addP;on of a little water. Roll out into thin sheets,
and cut we paste into rounds about the size of the top of a
wineglass. Arrange them on buttered tins, and bake a golden
colour in a slow oven.
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
256
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cakes — continued.
(3) Mis 2 breakfast-cupfuls of butter, lib. of caster sugar,
3 pints of flour, four eggs, and J teaspoonful of ground mace
into a paste. Boll tbin, cut into small Cakes with a round
biscuit-cutter, and bake in a quick oven. The Cakes should be
made in a rather cool room, and they cannot be made in
very warm weather. They can be kept a long time, and are
very fine eating.
(4) Put 21b. of flour and lib. of caster sugar into a basin ;
then add a little finely-powdered cinnamon, or grated nutmeg,
and loz. of caraway-seeds. Beat all these well together,
and add the yolks of two eggs, then the whites, and
Jib. of butter warmed to melting. Make into a stiff dough.
When the ingredients are thoroughly incorporated, roll out
the paste to about Jin. in thickness, and stamp it out into
Cakes with a biscuit-cutter. Dock, or prick them over with
a fork. Flour over some baking-sheets, put them on, and
bake in a quick oven. Currants are sometimes used instead
of caraway-seeds.
Page 38 · 3 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.
AI-modernized reading of the original text
(4) Take lib. of flour, and rub Jib. of well-washed butter into it; then add one egg, well whisked, Jib. of powdered sugar, 1 pinch of salt, and sufficient milk to make a light smooth paste. Roll out the paste to about Jin. in thickness, cut it into various shapes with biscuit-cutters, and bake on a floured baking-sheet still nico and crisp.
(5) Put into a basin 1 pint of flour, and make a hollow, or bay as it is called, in the centre, but not to the bottom of the flour ; then dissolve J teaspoonful of bicarbonate of soda in 1 teaspoonful of boiling water, and put it into 1 breakfast-cupful of thick sour milk, and mix well in 3oz. of butter worked to a cream, and a little salt. Pour this into the bay in the flour, and mix to a smooth paste. Flour the table or board, and roll the paste out to the thickness of Jin. Cut it into various shapes with biscuit-cutters, and bake in a brisk oven until quite done.
(6) Take lib. of ground rice and rub into it 6oz. of wellwashed butter, or fresh if preferred ; add a little salt, and sufficient water to make a paste. Roll this out, cut into shapes, and bake on greased or floured baking-sheets.
(7) Warm 1 pint of milk and dissolve Jib. of fresh butter in it, then add sufficient flour to make a light smooth paste. Roll this out to about Jin. in thickness, and cut it with a large round cutter into Cakes. Put them on baking-sheets, and bake for about ten or fifteen minutes.
Shrewsbury Cakes.— (1) Rub Jib. of butter into lloz. of flour ; when quite smooth, add lib. of caster sugar, 1 table-spoonful of caraway-seeds, and two small eggs. Mix well together, using a little water to make it into a paste ; roll it out thin, and cut out with a circular biscuit-cutter. Butter some plates, put the Cakes on, and bake in a brisk oven.
(2) Rub Jib. of butter into ljlb. of flour ; add Jib. of caster sugar, and when quite smooth mix in the white of one and the yolks of three eggs, then make into a paste with the addP;on of a little water. Roll out into thin sheets, and cut we paste into rounds about the size of the top of a wineglass. Arrange them on buttered tins, and bake a golden colour in a slow oven.
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
Cakes — continued.
(3) Mis 2 breakfast-cupfuls of butter, lib. of caster sugar,
3 pints of flour, four eggs, and J teaspoonful of ground mace into a paste. Boll tbin, cut into small Cakes with a round biscuit-cutter, and bake in a quick oven. The Cakes should be made in a rather cool room, and they cannot be made in very warm weather. They can be kept a long time, and are very fine eating.
(4) Put 21b. of flour and lib. of caster sugar into a basin ; then add a little finely-powdered cinnamon, or grated nutmeg, and loz. of caraway-seeds. Beat all these well together, and add the yolks of two eggs, then the whites, and Jib. of butter warmed to melting. Make into a stiff dough. When the ingredients are thoroughly incorporated, roll out the paste to about Jin. in thickness, and stamp it out into Cakes with a biscuit-cutter. Dock, or prick them over with a fork. Flour over some baking-sheets, put them on, and bake in a quick oven. Currants are sometimes used instead of caraway-seeds.
Records on this page
Biscuit CakesSmall CakesShrewsbury Cakes