Artizan recipes

Three ounces of clarified Dripping. One Egg. About one tablespoonful of Milk. Put the flour and baking-powder into a basin and rub into them the dripping until there are no lumps remaining, then take the currants and rub them in a clean cloth to see that there are no stones in them, add these to the flour, also the nutmeg and sugar. Cut up the candied peel and add it to the other ingredients, mix them with a wooden spoon. Break the egg into a cup and beat it up with the milk and mix it with the rest. Grease a tin with dripping and divide the paste into little rough heaps and lay them on the tin ; put them into the oven to bake for about fifteen minutes. Sufficient for twelve to fourteen cakes. Scones. Ingredients. One pound of Flour. Half-pint of Milk. Three ounces of Fat. Half an ounce of Cream of Tartar. Quarter of an ounce of Carbonate of Soda. One ounce of Sugar. Rub the fat into the flour, and mix into it the cream of tartar and the sugar; pour the milk into a small basin with the soda; mix the flour into a smooth paste with the milk, then roll it out to a thin sheet and cut it into triangular pieces. Flour a tin and put the scones on to it, and bake them directly in the oven from thirty to forty minutes. When they are half done brush them over with milk. Sufficient to make eight large scones. Seed Cake. Ingredients. Half a pound of Flour. Two ounces of Sugar. One teaspoonful of Baking-powder. One teaspoonful of Carraway Seeds. Three ounces of clarified Dripping. One gill of Milk. One Egg. Salt. Put the flour into a basin, then take the dripping and rub it well into the flour with the hands until it is without lumps ; add to this the sugar, baking-powder and carraway seeds, mixing them well together with a wooden spoon. Break the egg into a cup and beat it up with the milk ; pour this in with the other ingredients, and mix the whole quickly into a stiff paste and put it into a well-greased tin, and let it bake for one hour. When the cake is sufficiently baked run a knife into the centre of it, and if it comes out perfectly bright the cake is done ; stand it on its side to cool. Sufficient to make twelve cakes. Short-Bread. Ingredients. Quarter of a pound of Flour. Two and a half ounces of Butter. One ounce of castor Sugar. Rub the butter into the flour, add the sugar, and mix well together. Flour a board and turn the paste on to it, and knead it well ; then roll it out pretty thinly, and cut it into oval shapes. Grease a baking-tin and put the short-bread on to it, and let them bake till a pale brown, when they will be done. Shrewsbury Cakes. Ingredients. Quarter of a pound of Butter. Quarter of a pound of castor Sugar. Eight ounces of Flour. One teaspoonful of grated Lemon-rind. One Egg. Beat the butter and sugar to a cream, then add to them the egg and lemon-rind ; beat all well together, and then stir the flour in smoothly. Flour a board and turn the paste on to it, roll it out as thin as possible, and cut it into rounds with a floured wine-glass. Put them on a greased baking tin in the oven to bake for twenty minutes, when they will be ready for use. Sultana Cake. Ingredients. Half a pound of Flour. Quarter of a pound of Sultanas. Three ounces of Dripping. Three ounces of castor Sugar. One Egg. Salt. One gill of Milk. A teaspoonful of Baking-powder.