(2) Put lqt. of Cornflour into a basin and stir in sufficient
boiling water to moisten it, add two well-beaten eggs, and
sufficient milk to make a stiff batter. Dissolve 1 teaspoonful of
saleratus in a little hot water, mix it with the batter, and add
a small quantity of salt✪ Cornflour Breakfast Cakes (2). Butter some square baking-tins, fill
them three-parts full with the batter, and bake in a quick
oven. When cooked, take the cakes out of the tins, cut them
into small squares, put on a folded napkin on a hot dish,
and serve.
Cornflour Cakes. — (1) Mix in a basin 1 breakfast-cupful of
Cornflour, 1 table-spoonful of sugar, J breakfast- cupful
of wheat-flour, and 2 saltspoonfuls of salt. Dissolve 1
teaspoonful of bicarbonate of soda in J teacupful of boiling
water, and pour it into 3 teacupfuls of sour milk ; mix it with
the dry ingredients, and add two eg’gs, well beaten✪ Cornflour Cakes (1). Butter
some small cake-tins, pour the preparation in about 1 Jin. deep,
and bake for twenty-five minutes in a quick oven.
(2) Mix in a basin Jib. of Cornflour, Jib. of wheat-flour,
1 teaspoonful of cream of tartar, and J teaspoonful of bicar-
bonate of soda ; rub in Jib. of butter, and when smooth add
Jib. of caster sugar and the beaten whites of eight eggs.
Flavour to taste, and bake in buttered tins.
(3) Rub 3oz. of butter in Jib. of wheat-flour and Jib. of
Cornflour, and add loz. of baking-powder and sufficient milk
to mix them. Put the paste in tins to about 2in. in depth,
and bake.
(4) Put 2 breakfast-cupfuls of milk into a saucepan, boil
it, add 2oz. of sugar, pour it into a basin over 12oz. of Corn-
flour, and let it remain for from two to three hours. Sift
1 dessert-spoonful of baking-powder with lib. of wheat-flour.
Beat Jib. of butter to a cream, work in three eggs, and add
gradually the Cornflour ; make this into a batter, using more
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
441
Cornflour — continued.
milk-and-water as may be required, dredge in the wheat-flour,
and stir well with a wooden spoon to form a stiff paste.
Have ready buttered the required number of tins, make them
hot, pour in the mixture to about l^in. in depth, and bake
in a quick oven.
(5) Slightly warm 2oz. of butter in a basin, mix 2 table-
spoonfuls of sugar and two eggs with it, and beat it well ;
then mix in 1 pint of corn-meal and a small quantity of salt.
Put 1 pint of milk in a saucepan, place it over the fire until
it begins to boil, then stir in small quantities at the time of
the mixture, stirring with a wooden spoon until all is used
and well mixed, then take it off the fire. Thickly butter the
interior of a shallow cake-tin, turn the mixture into it, and
bake the cake in a brisk oven.
(6) Put in a basin 1 breakfast-cupful of Cornflour, 4 teacup-
ful of caster sugar, 1 saltspoonful of salt, 1 breakfast-cupful
of wheat-flour, 1 dessert-spoonful of baking-powder, 1 table-
spoonful of butter warmed to melting, and one egg beaten
in i pint of milk ; mix thoroughly, and spread it in the bottom
of two cake-tins, previously buttered. Bake quickly.
Page 485 · 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
(2) Put lqt. of Cornflour into a basin and stir in sufficient boiling water to moisten it, add two well-beaten eggs, and sufficient milk to make a stiff batter. Dissolve 1 teaspoonful of saleratus in a little hot water, mix it with the batter, and add a small quantity of salt. Butter some square baking-tins, fill them three-parts full with the batter, and bake in a quick oven. When cooked, take the cakes out of the tins, cut them into small squares, put on a folded napkin on a hot dish, and serve.
Cornflour Cakes. — (1) Mix in a basin 1 breakfast-cupful of Cornflour, 1 table-spoonful of sugar, J breakfast- cupful of wheat-flour, and 2 saltspoonfuls of salt. Dissolve 1 teaspoonful of bicarbonate of soda in J teacupful of boiling water, and pour it into 3 teacupfuls of sour milk ; mix it with the dry ingredients, and add two eggs, well beaten. Butter some small cake-tins, pour the preparation in about 1 Jin. deep, and bake for twenty-five minutes in a quick oven.
(2) Mix in a basin Jib. of Cornflour, Jib. of wheat-flour, 1 teaspoonful of cream of tartar, and J teaspoonful of bicarbonate of soda ; rub in Jib. of butter, and when smooth add Jib. of caster sugar and the beaten whites of eight eggs. Flavour to taste, and bake in buttered tins.
(3) Rub 3oz. of butter in Jib. of wheat-flour and Jib. of Cornflour, and add loz. of baking-powder and sufficient milk to mix them. Put the paste in tins to about 2in. in depth, and bake.
(4) Put 2 breakfast-cupfuls of milk into a saucepan, boil it, add 2oz. of sugar, pour it into a basin over 12oz. of Cornflour, and let it remain for from two to three hours. Sift 1 dessert-spoonful of baking-powder with lib. of wheat-flour. Beat Jib. of butter to a cream, work in three eggs, and add gradually the Cornflour ; make this into a batter, using more
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Cornflour — continued
milk-and-water as may be required, dredge in the wheat-flour, and stir well with a wooden spoon to form a stiff paste. Have ready buttered the required number of tins, make them hot, pour in the mixture to about l^in. in depth, and bake in a quick oven.
(5) Slightly warm 2oz. of butter in a basin, mix 2 tablespoonfuls of sugar and two eggs with it, and beat it well ; then mix in 1 pint of corn-meal and a small quantity of salt. Put 1 pint of milk in a saucepan, place it over the fire until it begins to boil, then stir in small quantities at the time of the mixture, stirring with a wooden spoon until all is used and well mixed, then take it off the fire. Thickly butter the interior of a shallow cake-tin, turn the mixture into it, and bake the cake in a brisk oven.
(6) Put in a basin 1 breakfast-cupful of Cornflour, 4 teacupful of caster sugar, 1 saltspoonful of salt, 1 breakfast-cupful of wheat-flour, 1 dessert-spoonful of baking-powder, 1 tablespoonful of butter warmed to melting, and one egg beaten in i pint of milk ; mix thoroughly, and spread it in the bottom of two cake-tins, previously buttered. Bake quickly.
Records on this page
Cornflour Cheese CakesCornflour Breakfast Cakes (2)Cornflour Cakes (1)