When baked in one tin, the cake will require from thirty to
forty minutes to bake.
Josephine Cake.
• Ingredients.
Quarter pound of F at.
Quarter pound of Sugar.
Two Eggs.
Two tablespoonsful of Milk.
Half pound of Flour.
Quarter pound of Currants.
Teaspoonful of Baking Powder.
Pinch of Salt✪ Josephine Cake.
Mode of Work. — Cream fat and sugar together. Add eggs
and flour alternately, lastly add the baking powder and currants.
Beat all well together with a wooden spoon. I Pour into a greased
tin and bake in a moderate oven for one hour.
40
*
Seed Cake.
Ingredients.
Half pound of Flour.
Two ounces of Sugar.
One gill of Milk.
One Egg.
One teaspoonful of Baking Powder.
Two teaspoonsful of Carraway Seeds.
Half ounce of Candied Peel finely chopped.
Three ounces of Clarified Fat.
Salt✪ Seed Cake.
Mode of Work. — Sift the flour, baking powder and salt
together. Rub fat into the flour, as for pastry, add this to the
sugar, seeds and candied peel, mix well with a wooden spoon.
Beat the egg and milk together. Pour this to the other ingredients,
mix quickly, put into a lined well-greased cake tin (square), and
bake for one hour. This mixture may be baked in patty pans,
and is sufficient to make twelve small cakes.
Oatmeal Biscuits.
Ingredients.
One Egg.
Three ounces of Flour.
Two ounces of Fat.
Pinch of Salt.
Three ounces of medium Oatmeal. •
Two teaspoonsful of Water or Milk.
Half teaspoonful of Soda.
Three-quarters of an ounce of Sugar✪ Oatmeal Biscuits.
Mode of Work. — Mix the oatmeal, flour, salt and soda
together, add sugar. Melt the fat, beat up the egg and add to
the fat. Stir these to the other ingredients. Flour board and pin.
Roll out about third of an inch thick. Cut into rounds or squares
and lay them on a greased tin. Bake for fifteen minutes in a
moderate oven, or on a girdle over the fire. Turn once.
AI
LESSON VII,
PASTRY.
Fruit Tart.
Ingredients.
Half pound of Flour.
Pinch of Salt.
Three ounces of Fat.
Half teaspoonful of Baking Powder.
One teaspoonful of Castor Sugar.
One gill of cold Water.
One pound of Fruit.
Two ounces of Sugar.
A little Water✪ Fruit Tart.
Mode of Work. — Prepare the fruit. Put half into a pie-dish,
then layer of sugar, remainder of fruit on top, pour in water.
For Pastry. — Sift the flour, add to it the baking powder and
salt, rub in the fat until the mixture resembles fine breadcrumbs,
add sugar. Mix with cold water to make it into a stiff paste,
using the blade of a knife for mixing. Flour the board and
rolling pin, and roll the paste to the shape of the pie-dish. Damp
the edges of the dish, cut rim off pastry, and put on the edge of
the dish, moisten the rim, and put cover on. Cut up the edges
and decorate. Bake in a quick oven for half an hour. Brush
over quickly with cold water and dredge with castor sugar.
Apple Dumplings.
Ingrediejits.
Four large Apples.
Four Cloves.
Four teaspoonsful of Sugar.
42
For Pastry.
Half pound of Flour.
Pinch of Salt.
Three ounces of Fat.
Half teaspoonful of Baking Powder.
One gill of cold Water✪ Apple Dumplings.
Mode of Work. — Peel and core the apples, make pastry as
for fruit tart. Divide into four large round pieces, put the apple
into the centre, and clove and sugar in place of the core, cover
the apple, join on the top, and put on greased baking sheet, and
bake for twenty minutes in a quick oven.
Cornish Pasties.
Ingredients.
Pastry as for Apple Dumplings.
Quarter pound of Mutton. ✪ Cornish Pasties
Artizan recipes
1896Page 14 · 7 recipe records on this page
Presented as published in 1896. 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
When baked in one tin, the cake will require from thirty to forty minutes to bake.
Josephine Cake.
• Ingredients.
Quarter pound of Fat.
Quarter pound of Sugar.
Two Eggs.
Two tablespoonsful of Milk.
Half pound of Flour.
Quarter pound of Currants.
Teaspoonful of Baking Powder.
Pinch of Salt.
Mode of Work. — Cream fat and sugar together. Add eggs and flour alternately, lastly add the baking powder and currants. Beat all well together with a wooden spoon. Pour into a greased tin and bake in a moderate oven for one hour.
*
Seed Cake.
Ingredients.
Half pound of Flour.
Two ounces of Sugar.
One gill of Milk.
One Egg.
One teaspoonful of Baking Powder.
Two teaspoonsful of Carraway Seeds.
Half ounce of Candied Peel finely chopped.
Three ounces of Clarified Fat.
Salt.
Mode of Work. — Sift the flour, baking powder and salt together. Rub fat into the flour, as for pastry, add this to the sugar, seeds and candied peel, mix well with a wooden spoon. Beat the egg and milk together. Pour this to the other ingredients, mix quickly, put into a lined well-greased cake tin (square), and bake for one hour. This mixture may be baked in patty pans, and is sufficient to make twelve small cakes.
Oatmeal Biscuits.
Ingredients.
One Egg.
Three ounces of Flour.
Two ounces of Fat.
Pinch of Salt.
Three ounces of medium Oatmeal. •
Two teaspoonsful of Water or Milk.
Half teaspoonful of Soda.
Three-quarters of an ounce of Sugar.
Mode of Work. — Mix the oatmeal, flour, salt and soda together, add sugar. Melt the fat, beat up the egg and add to the fat. Stir these to the other ingredients. Flour board and pin. Roll out about third of an inch thick. Cut into rounds or squares and lay them on a greased tin. Bake for fifteen minutes in a moderate oven, or on a girdle over the fire. Turn once.
LESSON VII,
PASTRY.
Fruit Tart.
Ingredients.
Half pound of Flour.
Pinch of Salt.
Three ounces of Fat.
Half teaspoonful of Baking Powder.
One teaspoonful of Castor Sugar.
One gill of cold Water.
One pound of Fruit.
Two ounces of Sugar.
A little Water.
Mode of Work. — Prepare the fruit. Put half into a pie-dish, then layer of sugar, remainder of fruit on top, pour in water.
For Pastry. — Sift the flour, add to it the baking powder and salt, rub in the fat until the mixture resembles fine breadcrumbs, add sugar. Mix with cold water to make it into a stiff paste, using the blade of a knife for mixing. Flour the board and rolling pin, and roll the paste to the shape of the pie-dish. Damp the edges of the dish, cut rim off pastry, and put on the edge of the dish, moisten the rim, and put cover on. Cut up the edges and decorate. Bake in a quick oven for half an hour. Brush over quickly with cold water and dredge with castor sugar.
Apple Dumplings.
Ingredients.
Four large Apples.
Four Cloves.
Four teaspoonsful of Sugar.
For Pastry.
Half pound of Flour.
Pinch of Salt.
Three ounces of Fat.
Half teaspoonful of Baking Powder.
One gill of cold Water.
Mode of Work. — Peel and core the apples, make pastry as for fruit tart. Divide into four large round pieces, put the apple into the centre, and clove and sugar in place of the core, cover the apple, join on the top, and put on greased baking sheet, and bake for twenty minutes in a quick oven.
Cornish Pasties.
Ingredients.
Pastry as for Apple Dumplings.
Quarter pound of Mutton.
Records on this page
Josephine CakeSeed CakeOatmeal BiscuitsFruit TartApple DumplingsCornish PastiesCornish Pasties