Artizan recipes

Put the flour into a basin, add the baking-powder and salt, mix these well with the cold water; and bake in the oven for half an hour. One pound Wholemeal. Half-pint Water. One teaspoonful Baking Powder. Half teaspoonful Salt. Prepare as above. Buns. Ingredients. Three gills of Milk. One ounce of Yeast. One teaspoonful of castor Sugar. Half a pound of Flour. Rub the flour through a sieve into a basin — cream the yeast and sugar together in a small basin, and add to it the milk lukewarm, strain the milk with the yeast and sugar into the flour and beat them well together — cover the basin with paper and set this sponge to rise for about one hour. In another basin put : One pound and a quarter of Flour. Quarter of a pound of Fat. Two ounces of Candied Peel. Two Eggs. Quarter of a pound of Sultanas. Quarter of a pound of Sugar. When the sponge in the first basin has risen, beat in all these dry ingredients from the second basin, with the two eggs. Thoroughly mix and beat them for about five minutes. Then set this sponge to rise again for about one hour and a half; shape this mixture in spoonfuls like buns, and bake them on a greased tin for half an hour. When cooked, and while they are hot, brush them over with a little milk and sugar to glaze them. Cornflour Cake. Ingredients. Two ounces of Flour. Two ounces of Cornflour. Quarter of a pound of loaf Sugar. Two ounces of Butter. Half teaspoonful of Baking-powder. Two Eggs. Beat the butter into a cream, add the pounded loaf sugar, and mix well ; break in the eggs, and beat all well together. Now stir lightly into the mixture the cornflour, flour, and bakingpowder, and beat it well for five minutes. Grease a cake-tin, pour the mixture in, and put it immediately into the oven to bake for half an hour. When done stand the cake on its side to prevent its getting heavy. Dough Cake. Ingredients. Half a quartern of Dough. One Egg. Quarter of a pound of Sugar. Quarter of a pound of Currants. Two ounces of Butter. One ounce of Candied Peel. Put the dough into a basin and mix it with the currants (well washed), the sugar, and the candied peel (finely chopped). Break the egg into the basin and add the butter to it, and beat all the ingredients well together. Grease a tin and turn the mixture into it, and put it into the oven to bake for forty minutes ; when done turn it out of the tin on to its side to cool. Gingerbread Cake. Ingredients. One pound and a half of Flour. One pound of Treacle. Half a pound of Fat. Quarter of a pound of Peel. Half a pound of Sugar. Three Eggs. One gill of Milk. One teaspoonful of Carbonate of Soda. One ounce and a half of Ground GingGr. Pass the flour and ground ginger through a sieve into a basin ; shred the peel finely, and add it to the flour. Put the fat, treacle, and sugar into a stewpan to dissolve ; beat the eggs in a small basin, then put the soda into another small basin ; add to it the milk last. Mix the flour with the treacle, eggs, and milk, and well beat them. Turn the mixture into a greased cake-tin, and bake in a moderate oven for about one hour and a half. Ginger Nuts. Ingredients, Half pound Flour. One Egg. ** Quarter pound Sugar. Three ounces Butter (about). Half ounce to one ounce of Ground Ginger. Quarter pound Honey or Treacle.