Beat up the egg and sugar together 5 sift the floilr and
nutrina into basin with the egg and sugar and beat Very
lightly ; make the mixture quite thin with milk and strain
through sieve into jug. Heat the pancake-pan and ntb well
with suet ; pour enough of the mixture into the pan to cover
the bottom, and brown first one side and then the other.
Place on clean towel to cool.
OAT CAKES.
The secret of success in baking oat cakes is to use as little
liquid as possible in moistening the meal to form the dough,
and the smarter that the dough is kneaded and the less it is
handled the cakes are all the more crisp.
Plain Oat Cake. — Breakfastcupful of fine oatmeal ;
a pinch of soda ; water sufficient to moisten into dough.
Butter-Milk Oat Cake. — Same as abovej only use
butter-milk instead of water.
Cream Oak Cake. — Same as above, only use cream
instead of water. A very fine cream cake is formed by
varnishing the top of the cake with a thick cream before
baking.
Rich Oat Cake. — A rich oat cake is make by the
addition of a little butter or lard when the dough is made
with water or milk.
The preparation is the same for all the varieties : — Mix
the soda well into the meal, add the liquid, sufficient to form
a stiff dough. Have the bake-board well covered with dry
meal and knead out the dough upon it, roll oilt thin, Using
plenty of dry meal. Bake on a hot girdle till slightly
browned on the underside, turn and bake on the othet side,
or toast before a glowing red fire. It improves most cakes
to be toa.sted before the open fire where the moisture
evaporates. Miss H. Jack,
2 Lismore Crescent, Edinburgh.
130
OATMEAL CAKES (Sweet).
3 07S. butter.
7 ozs. fine oatmeal.
5 ozs. flour.
3 ozs. castor sugar.
I egg.
Cold water.
Melt the butter and mix with it the meal, flour, sugar,
which have been well blended ; break the egg into a little
cold water and gently stir into the other ingredients so as to
make a stiff paste. Turn on to a board, roll out very thin,
a,nd cut into squares ; scatter dry oatmeal over the top and
bake in a greased tin in a slow oven 20 to 30 minutes.
M.S.
ORANGE CAKE.
1 1 ozs. flour.
6 ozs. sugar.
4I ozs. butter.
3 eggs✪ Mocha Cakes.
Grated rind and juice of 2
oranges.
Milk if required.
Rub together butter, flour, and sugar, then add rind ;
whisk eggs and add, lastly orange juice, and mix well. Put
into 4 well-greased tins and bake in moderate oven for | an
hour. This quantity makes 2 cakes. Put one piece on the
top of the other and put the following filling between : —
Filling for Cake.
3 ozs. ground almonds.
3 ozs. castor sugar.
2 ozs. butter.
Thinly grated rind of 2 oranges.
Tablespoonful thick cream.
Sufficient orange juice to mix.
Warm butter, beat up with sugar, add almonds, rind,
cream, and juice (put cream in always before acid, it does
not curdle then!. Mix well before putting in cream, add
juice strained, mix in gently not to curdle.
Icing for Cake.
10 ozs. icing sugar. | Juice of i orange.
Sufficient boiling water to mix it up.
Rub sugar through wire sieve, add juice and water.
Colour icing pale pink with i or 2 drops of ‘ carmine ’ and
spread evenly, putting aside to get cool. (Put in orange
juice first, then you know how much water will be required).
Mrs Grieve, Coillesdene, Portobello.
Ifou may not lil^e porridge
but find Oatmeal a necessary aid
to thorough digestion
Cry f}\e Celebrated Scofctj
Page 62 · 5 recipe records on this page
Presented as published in 1904. 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
Beat up the egg and sugar together 5 sift the flour and nutrina into basin with the egg and sugar and beat Very lightly ; make the mixture quite thin with milk and strain through sieve into jug. Heat the pancake-pan and ntb well with suet ; pour enough of the mixture into the pan to cover the bottom, and brown first one side and then the other. Place on clean towel to cool.
OAT CAKES.
The secret of success in baking oat cakes is to use as little liquid as possible in moistening the meal to form the dough, and the smarter that the dough is kneaded and the less it is handled the cakes are all the more crisp.
Plain Oat Cake. — Breakfast-cupful of fine oatmeal ; a pinch of soda ; water sufficient to moisten into dough.
Butter-Milk Oat Cake. — Same as abovej only use butter-milk instead of water.
Cream Oat Cake. — Same as above, only use cream instead of water. A very fine cream cake is formed by varnishing the top of the cake with a thick cream before baking.
Rich Oat Cake. — A rich oat cake is make by the addition of a little butter or lard when the dough is made with water or milk.
The preparation is the same for all the varieties : — Mix the soda well into the meal, add the liquid, sufficient to form a stiff dough. Have the bake-board well covered with dry meal and knead out the dough upon it, roll oilt thin, Using plenty of dry meal. Bake on a hot girdle till slightly browned on the underside, turn and bake on the other side, or toast before a glowing red fire. It improves most cakes to be toasted before the open fire where the moisture evaporates. Miss H. Jack,
2 Lismore Crescent, Edinburgh.
OATMEAL CAKES (Sweet).
3 07S. butter.
7 ozs. fine oatmeal. 5 ozs. flour.
3 ozs. castor sugar. I egg.
Cold water.
Melt the butter and mix with it the meal, flour, sugar, which have been well blended ; break the egg into a little cold water and gently stir into the other ingredients so as to make a stiff paste. Turn on to a board, roll out very thin, and cut into squares ; scatter dry oatmeal over the top and bake in a greased tin in a slow oven 20 to 30 minutes.
M.S.
ORANGE CAKE.
1 1 ozs. flour.
6 ozs. sugar. 4½ ozs. butter.
3 eggs.
Grated rind and juice of 2 oranges.
Milk if required.
Rub together butter, flour, and sugar, then add rind ; whisk eggs and add, lastly orange juice, and mix well. Put into 4 well-greased tins and bake in moderate oven for | an hour. This quantity makes 2 cakes. Put one piece on the top of the other and put the following filling between : —
Filling for Cake.
3 ozs. ground almonds. 3 ozs. castor sugar.
2 ozs. butter.
Thinly grated rind of 2 oranges. Tablespoonful thick cream. Sufficient orange juice to mix.
Warm butter, beat up with sugar, add almonds, rind, cream, and juice (put cream in always before acid, it does not curdle then!. Mix well before putting in cream, add juice strained, mix in gently not to curdle.
Icing for Cake.
10 ozs. icing sugar. | Juice of i orange.
Sufficient boiling water to mix it up.
Rub sugar through wire sieve, add juice and water. Colour icing pale pink with i or 2 drops of ‘ carmine ’ and spread evenly, putting aside to get cool. (Put in orange juice first, then you know how much water will be required).
Mrs Grieve, Coillesdene, Portobello.
Ifou may not lil^e porridge
but find Oatmeal a necessary aid to thorough digestion
Cry f}\e Celebrated Scofctj
Records on this page
Mocha CakesOrange Rock CakesOat CakesOatmeal Cakes (Sweet)Orange Cake