Cornflour Cheese Cakes. — Take the juice and rind of three
lemons, 3 breakfast-cupfuls of water, 3 breakfast-cupfuls of
sugar, three eggs, 3 table- spoonfuls of Cornflour, and 2 table-
spoonfuls of butter✪ Cornflour Cheese Cakes. Boil the water, mix the Cornflour with
a little cold water, and pour the boiling water on to it. Let
it boil up once, and then turn it on the butter and sugar
After it cools add the lemons and eggs. Make into an open
tart or tartlets with puff paste.
Cornflour Crackers. — Put 21b. of Cornflour into a basin and
work in 4 table-spoonfuls of warmed fat or butter ; mix in
lib. of sugar, pour in gradually 1 breakfast-cupful of milk, and
add sufficient wheat-flour to make a stiff dough ; knead it well,
and let it stand for two or three hours in a warm place. Take
up small pieces of the dough about the size of a walnut, shape
them like shells (see Fig. 523), brown them in boiling fat, and
serve on a napkin spread over a dish.
Cornflour Cup Cakes. — Put 2 breakfast-cupfuls of wheat-flour
and half that quantity of Cornflour into a basin, rub in 2oz. of
lard, and when quite smooth mix in 6 table-spoonfuls of sugar,
J table-spoonful of vinegar, a very small quantity of powdered
cinnamon, and 1 teacupful of warm milk in which 1 salt-
spoonful of bicarbonate of soda has been dissolved. Stir the
ingredients until well mixed. Butter the insides of as many
teacups as will be necessary, dredge them lightly with flour,
and fill with the mixture. Bake them ; when cooked, leave
until half cold, then turn them out of the cups and serve.
Cornflour Dodgers. — (1) Scald 2 breakfast-cupfuls of fine
white Cornflour with boiling water ; add 1 teaspoonful of
melted butter, 1 teaspoonful of caster sugar, | teaspoonful of
Cornflour — continued.
salt, and 1 table-spoonful of milk ; leave it, when mixed, till
cold, and add two eggs, the yolks and whites beaten separately.
Grease some small tins and make them very hot, drop the
batter (which should not be too thin) into them, and bake
till brown and puffy in a very hot oven. See Fig. 524.
(2) Take lib. of good meal made from white corn. Sift it,
add 1 teaspoonful of salt, and mix it then to a pretty stiff
dough with cold water. Knead into long oval-shaped cakes
and bake in -pans. The crust should be baked nice and
brown.
Cornflour Dumplings. — Finely chop 41b. of beef-suet, dredging
it at the same time with flour ; mix the suet with 3 pints of
Cornflour, add 1 teaspoonful of salt✪ Cornflour Dodgers, stir in gradually sufficient
milk to make a stiff dough, and knead it well. Divide the
dough into equal portions, flour the hands and roll the dough
into dumplings ; flatten them with a rolling-pin, and beat on
both sides to make them light and flaky. Wring some cloths out
in hot water, flour them, and tie each dumpling loosely in
one. Plunge them into a saucepan of boiling water and boil
for two hours. When cooked, dip each dumpling in cold
water, then remove the cloth, put on a hot dish, and
serve either with meat, or as sweet dumplings with treacle,
or sugar and butter.
Page 486 · 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
Cornflour Cheese Cakes. — Take the juice and rind of three lemons, 3 breakfast-cupfuls of water, 3 breakfast-cupfuls of sugar, three eggs, 3 table- spoonfuls of Cornflour, and 2 tablespoonfuls of butter. Boil the water, mix the Cornflour with a little cold water, and pour the boiling water on to it. Let it boil up once, and then turn it on the butter and sugar After it cools add the lemons and eggs. Make into an open tart or tartlets with puff paste.
Cornflour Crackers. — Put 21b. of Cornflour into a basin and work in 4 table-spoonfuls of warmed fat or butter ; mix in lib. of sugar, pour in gradually 1 breakfast-cupful of milk, and add sufficient wheat-flour to make a stiff dough ; knead it well,
and let it stand for two or three hours in a warm place. Take up small pieces of the dough about the size of a walnut, shape them like shells (see Fig. 523), brown them in boiling fat, and serve on a napkin spread over a dish.
Cornflour Cup Cakes. — Put 2 breakfast-cupfuls of wheat-flour and half that quantity of Cornflour into a basin, rub in 2oz. of lard, and when quite smooth mix in 6 table-spoonfuls of sugar, J table-spoonful of vinegar, a very small quantity of powdered cinnamon, and 1 teacupful of warm milk in which 1 saltspoonful of bicarbonate of soda has been dissolved. Stir the ingredients until well mixed. Butter the insides of as many teacups as will be necessary, dredge them lightly with flour, and fill with the mixture. Bake them ; when cooked, leave until half cold, then turn them out of the cups and serve.
Cornflour Dodgers. — (1) Scald 2 breakfast-cupfuls of fine white Cornflour with boiling water ; add 1 teaspoonful of melted butter, 1 teaspoonful of caster sugar, | teaspoonful of
Cornflour — continued
salt, and 1 table-spoonful of milk ; leave it, when mixed, till cold, and add two eggs, the yolks and whites beaten separately. Grease some small tins and make them very hot, drop the batter (which should not be too thin) into them, and bake till brown and puffy in a very hot oven. See Fig. 524.
(2) Take lib. of good meal made from white corn. Sift it, add 1 teaspoonful of salt, and mix it then to a pretty stiff dough with cold water. Knead into long oval-shaped cakes and bake in -pans. The crust should be baked nice and brown.
Cornflour Dumplings. — Finely chop 41b. of beef-suet, dredging it at the same time with flour ; mix the suet with 3 pints of Cornflour, add 1 teaspoonful of salt, stir in gradually sufficient milk to make a stiff dough, and knead it well. Divide the dough into equal portions, flour the hands and roll the dough into dumplings ; flatten them with a rolling-pin, and beat on both sides to make them light and flaky. Wring some cloths out in hot water, flour them, and tie each dumpling loosely in one. Plunge them into a saucepan of boiling water and boil for two hours. When cooked, dip each dumpling in cold water, then remove the cloth, put on a hot dish, and serve either with meat, or as sweet dumplings with treacle, or sugar and butter.
Records on this page
Cornflour Cheese CakesCornflour DodgersCornflour Dumplings