METHOD. — Take a basin and sieve the pound of
flour, in which rub the butter and add the sultanas
and castor sugar. Mix all well together and add not
quite the half-pint of cold milk. Turn out on to the
board and knead well. Form it into two rounds and
place them on a flat baking sheet, and cut each round
across and across, so as to form six scones from each
round. Brush them over with an egg, and prick them
on the top with a fork. Bake in a quick oven from 1 5
to 20 minutes.
Note. — That the scones must be placed on the open
grid shelf under browning shelf at the first, and the
gas is lowered every five minutes.
Mbole /llieal Scones.
Ingredients. — 1 lb. Whole Meal, 1 teaspoonful of Carbonate
138
BREAD AND CAKES.
of Soda, 2 teaspoonsful of Cream of Tartar, i oz. Castor Sugar,
3 ozs. of Butter, and half a pint of Milk✪ Mbole /llieal Scones.
Method. — Rub the butter into the meal, then mix
the soda, cream of tartar, and sugar together and
mingle all well in the basin, mixing it into a stiff
dough with the milk. Form into two rounds, and cut
each round across and across into six. Bake on a
greased baking sheet about twenty minutes, and brush
over with a little milk when half baked.
Uea Scones.
Ingredients.- — 18 oz. Flour, 2 oz Castor Sugar, 2 oz. Butter,
2 oz. Sultanas, X oz- Carbonate of Soda, X oz- Cream of Tartar,
X pint Milk, 1 white of Egg, whisked✪ Uea Scones.
Method. — Rub the butter into the flour, and mix
the sugar, soda, and cream of tartar together and add,
with the Sultanas. Mix with the milk and white of
egg to a stiff dough and form into four rounds, brush
over with the yolk, and bake for 15 minutes in a hot
oven. When half baked they should be turned right
over.
Swiss IRoll.
Ingredients. — 2 Eggs and their weight in Castor Sugar,
2 tablespoonsful of Milk, 1 teaspoonful Baking Powder, 1 tea-
spoonful Essence of Vanilla, 3 ozs. Flour.
Method. — Beat the eggs and castor sugar well
together for fifteen minutes, the first seven minutes
BREAD AND CAKES.
139
over boiling water, mix flour and baking powder
together and pass through a sieve. Then mix all
well together and add the milk, and pour it on to a
baking sheet lined with kitchen paper, spread flat with
a knife, and bake for seven minutes. Spread with jam
and roll up, and sprinkle some castor sugar over.
Note. — Place the Swiss roll✪ Swiss Roll on the open grid shelf in
the middle of oven under the hot plate, and only
have gas flames half an inch long. Lower the gas
still more after five minutes.
Hfternoon Cea Cakes.
Ingredients. — X lb. Vienna Flour, 2 ozs. Butter, X oz.
Castor Sugar, yolk of 1 Egg, 1 teaspoon Baking Powder, 1 gill
of Milk✪ Afternoon Tea Cakes.
Method. — Rub the butter into ^ lb. of the flour,
and put the baking powder with the other lb. of
flour, to be added after the butter is rubbed in. Add
the castor sugar, beat the egg with the milk, and mix
quickly. Roll the dough out and cut in any fancy
shapes, and brush over with milk when partly baked.
To be eaten hot, split and buttered.
Mlsbecb Cea Cakes.
Ingredients. — 1 lb. Self Rising Flour, X lb. of Castor
Sugar, 3 ozs. Lard or Butter, 1 Egg, iX gills of Milk✪ Mlsbecb Cea Cakes.
Method. — Rub the butter into the flour, then add
140
BREAD AND CAKES.
Gas cookery
1885Page 48 · 5 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. — Take a basin and sieve the pound of flour, in which rub the butter and add the sultanas and castor sugar. Mix all well together and add not quite the half-pint of cold milk. Turn out on to the board and knead well. Form it into two rounds and place them on a flat baking sheet, and cut each round across and across, so as to form six scones from each round. Brush them over with an egg, and prick them on the top with a fork. Bake in a quick oven from 1 5 to 20 minutes.
Note. — That the scones must be placed on the open grid shelf under browning shelf at the first, and the gas is lowered every five minutes.
Whole Meal Scones.
Ingredients. — 1 lb. Whole Meal, 1 teaspoonful of Carbonate
of Soda, 2 teaspoonsful of Cream of Tartar, i oz. Castor Sugar, 3 ozs. of Butter, and half a pint of Milk.
Method. — Rub the butter into the meal, then mix the soda, cream of tartar, and sugar together and mingle all well in the basin, mixing it into a stiff dough with the milk. Form into two rounds, and cut each round across and across into six. Bake on a greased baking sheet about twenty minutes, and brush over with a little milk when half baked.
Tea Scones.
Ingredients.- — 18 oz. Flour, 2 oz Castor Sugar, 2 oz. Butter, 2 oz. Sultanas, X oz- Carbonate of Soda, X oz- Cream of Tartar, X pint Milk, 1 white of Egg, whisked.
Method. — Rub the butter into the flour, and mix the sugar, soda, and cream of tartar together and add, with the Sultanas. Mix with the milk and white of egg to a stiff dough and form into four rounds, brush over with the yolk, and bake for 15 minutes in a hot oven. When half baked they should be turned right over.
Swiss Roll.
Ingredients. — 2 Eggs and their weight in Castor Sugar, 2 tablespoonsful of Milk, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Vanilla, 3 ozs. Flour.
Method. — Beat the eggs and castor sugar well together for fifteen minutes, the first seven minutes
over boiling water, mix flour and baking powder together and pass through a sieve. Then mix all well together and add the milk, and pour it on to a baking sheet lined with kitchen paper, spread flat with a knife, and bake for seven minutes. Spread with jam and roll up, and sprinkle some castor sugar over.
Note. — Place the Swiss roll on the open grid shelf in the middle of oven under the hot plate, and only have gas flames half an inch long. Lower the gas still more after five minutes.
Afternoon Tea Cakes.
Ingredients. — X lb. Vienna Flour, 2 ozs. Butter, X oz. Castor Sugar, yolk of 1 Egg, 1 teaspoon Baking Powder, 1 gill of Milk.
Method. — Rub the butter into ^ lb. of the flour, and put the baking powder with the other lb. of flour, to be added after the butter is rubbed in. Add the castor sugar, beat the egg with the milk, and mix quickly. Roll the dough out and cut in any fancy shapes, and brush over with milk when partly baked. To be eaten hot, split and buttered.
Miscellaneous Tea Cakes.
Ingredients. — 1 lb. Self Rising Flour, X lb. of Castor Sugar, 3 ozs. Lard or Butter, 1 Egg, iX gills of Milk.
Method. — Rub the butter into the flour, then add
Records on this page
Mbole /llieal SconesUea SconesSwiss RollAfternoon Tea CakesMlsbecb Cea Cakes