Method. — Cream the butter and sugar well to-
gether. Pass the flour and ground rice through a
sieve and mix well. When the butter and sugar is
creamed add one yolk of egg ; beat it in and add one
fourth of the flour and rice. Then the second yolk
and so on. Lastly, whip the whites of the eggs stiffly,
and add them lightly to the mixture. Bake about
three quarters of an hour.
Cocoanut Iftocfes.
Ingredients. — X lb- grated Cocoanut, X lb- Castor Sugar,,
the whites of 2 Eggs✪ Cocoanut Iftocfes.
Method. — Whip the whites stiffly, add the cocoa-
nut and sugar, mix lightly, and bake on wafer paper
in a cool oven ten minutes or so.
BREAD AND CAKES.
1 3 5-
©ingerbreaD IRuts.
Ingredients.— X lb Flour, i ozs. Dripping, i gill Treacle,
X oz. Ground Ginger✪ Gingerbread Nuts.
Method. — Melt the dripping and treacle, and mix
with the flour and ginger, stir well and then knead.
This quantity should make about 12.
Cafee 3cmg.
Ingredients.— X lb. Icing Sugar, i white of Egg, juice of
half a Lemon✪ Cafee 3cmg.
Method. — Rub the icing sugar through a hair
sieve ; put the white of egg and lemon juice in a clean
basin, work well with a wooden spoon, adding the
sugar gradually till all is in and the mixture smooth.
Spread a layer over the cake, dipping the knife in cold
water, and ornament the edges with the same icing
through a forcer.
Hlmonfc 3cing.
Ingredients. — X lb. ground Almonds, 6 ozs. icing Sugar,
the white of i Egg, i teaspoonful of Lemon Juice, i teaspoonful
of Orange Flower Water✪ Hlmonfc 3cing.
Method. — Place the white of egg and lemon juice
in a basin, work it well, and gradually add the other
ingredients till it forms a stiff paste. Spread on the
top of cake, and dry in a cool oven.
BREAD AND CAKES.
136
Blmonfc paste 3ctng.
Ingredients. — X lb. ground Almonds, 3 ozs. icing Sugar,
1 white of Egg, 1 large tablespoonful of Orange Flower Water✪ Blmonfc paste 3ctng.
Method. — Boil the sugar and orange flower water
for six or seven minutes, then add the almonds. Take
it off the gas and mix in the white of egg. Turn out
on to an oiled plate and let it cool. Then roll out or
form into fancy shapes.
Cbocolate Mater 3ctng.
Ingredients — X lb. icing Sugar, sifted, 1 oz. Cocoa, 4 tea-
spoonsful Water, 1 teaspoon Lemon Juice✪ Chocolate Mater 3ctng.
Method. — Put all these ingredients into a saucepan,
and stir briskly over a glimmer of gas, until the
mixture is smooth and glossy. Do not allow this to
boil, and pour it over the cake at once.
(Xoffee Jctng.
Ingredients. — X lb- butter, X lb- icing Sugar, Essence of
Coffee.
Method. — Cream the butter and sugar together
smoothly, and add about one dessert spoonful of
strong coffee essence gradually. This icing is used for
sponge cake mixtures. When the cake is iced, keep
it in a cool place until wanted.
BREAD AND CAKES.
137
Xemon XHHateu 3dng.
Ingredients. — X lb. Icing Sugar, sifted, 2 teaspoonsful ot
Lemon Juice, 2 teaspoonsful of Water✪ Xemon XHHateu Icing.
Method. — Put these into a saucepan, and just let
them mix and get quite smooth and cream}', stirring
briskly over a glimmer of gas. This must not boil.
Scones.
Ingredients. — 1 lb. self rising Flour, 1 oz. Castor Sugar,
3 ozs. Sultanas, 3 ozs. Butter, X pint Cold Milk✪ Scones.
Gas cookery
1885Page 47 · 10 recipe records on this page
Presented as published in 1885. 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
Method. — Cream the butter and sugar well together. Pass the flour and ground rice through a sieve and mix well. When the butter and sugar is creamed add one yolk of egg ; beat it in and add one fourth of the flour and rice. Then the second yolk and so on. Lastly, whip the whites of the eggs stiffly, and add them lightly to the mixture. Bake about three quarters of an hour.
Cocoanut Macaroons.
Ingredients. — X lb- grated Cocoanut, X lb- Castor Sugar,, the whites of 2 Eggs.
Method. — Whip the whites stiffly, add the cocoanut and sugar, mix lightly, and bake on wafer paper in a cool oven ten minutes or so.
1 3 5-
Gingerbread Nuts.
Ingredients.— X lb Flour, i ozs. Dripping, i gill Treacle, X oz. Ground Ginger.
Method. — Melt the dripping and treacle, and mix with the flour and ginger, stir well and then knead. This quantity should make about 12.
Cake Icing.
Ingredients.— X lb. Icing Sugar, i white of Egg, juice of half a Lemon.
Method. — Rub the icing sugar through a hair sieve ; put the white of egg and lemon juice in a clean basin, work well with a wooden spoon, adding the sugar gradually till all is in and the mixture smooth. Spread a layer over the cake, dipping the knife in cold water, and ornament the edges with the same icing through a forcer.
Almond Icing.
Ingredients. — X lb. ground Almonds, 6 ozs. icing Sugar, the white of i Egg, i teaspoonful of Lemon Juice, i teaspoonful of Orange Flower Water.
Method. — Place the white of egg and lemon juice in a basin, work it well, and gradually add the other ingredients till it forms a stiff paste. Spread on the top of cake, and dry in a cool oven.
Almond paste Icing.
Ingredients. — X lb. ground Almonds, 3 ozs. icing Sugar, 1 white of Egg, 1 large tablespoonful of Orange Flower Water.
Method. — Boil the sugar and orange flower water for six or seven minutes, then add the almonds. Take it off the gas and mix in the white of egg. Turn out on to an oiled plate and let it cool. Then roll out or form into fancy shapes.
Chocolate Water Icing.
Ingredients — X lb. icing Sugar, sifted, 1 oz. Cocoa, 4 teaspoonsful Water, 1 teaspoon Lemon Juice.
Method. — Put all these ingredients into a saucepan, and stir briskly over a glimmer of gas, until the mixture is smooth and glossy. Do not allow this to boil, and pour it over the cake at once.
Coffee Icing.
Ingredients. — X lb- butter, X lb- icing Sugar, Essence of Coffee.
Method. — Cream the butter and sugar together smoothly, and add about one dessert spoonful of strong coffee essence gradually. This icing is used for sponge cake mixtures. When the cake is iced, keep it in a cool place until wanted.
Lemon Whipped Icing.
Ingredients. — X lb. Icing Sugar, sifted, 2 teaspoonsful of Lemon Juice, 2 teaspoonsful of Water.
Method. — Put these into a saucepan, and just let them mix and get quite smooth and creamy, stirring briskly over a glimmer of gas. This must not boil.
Scones.
Ingredients. — 1 lb. self rising Flour, 1 oz. Castor Sugar, 3 ozs. Sultanas, 3 ozs. Butter, X pint Cold Milk.
Records on this page
Xoffee JctngCocoanut IftocfesGingerbread NutsCafee 3cmgLemon IcingHlmonfc 3cingBlmonfc paste 3ctngChocolate Mater 3ctngXemon XHHateu IcingScones