dainty Dinners and dishes.
the ground almonds. Mix thoroughly for about 10 minutes,
then place little heaps of the mixture on wafer paper, bake on a
flat tin in a very slow oven till a light golden colour. The
macaroons should not go flat, and when cold, are not very
crisp.
lb.
x
‘2
5 oz.
Hour.
butter.
4 eggs.
MADEIRA CAKE.
I 1 teaspoonful baking-powder✪ Lawn Tennis Cake.
5 oz. castor sugar.
1 tablespoonful brandy.
Cream the butter and sugar, add alternately the flour and
yolks of eggs, previously well beaten, beat all for 10 minutes,
then add the baking-powder and very stiffly beaten whites of
eggs. Line a mould with buttered paper, fill it with the mixture,
place a piece of citron peel on the top, and bake in a moderate
oven about 1 hour. .
lb. butter.
b. castor sugar
MADELENES.
^ lb. flour.
Weight of
lb. in
Pfrt'S
Cream the butter, add the Stigar and the egg yolks. Mix the
flour in very gradually, then add the stiffly beaten egg whites.
Half fill small Madelene moulds (greased), and bake in a quick
oven. :
MARBLED CAKE.
| tcaspoonful carbonate of soda.
9 oz. flour.
\ lb. butter
2 eggs..
1 oz. mixed peel
2 oz
castor sugar.
brown sugar,
4 oz.
1 teaspoonful cream of tartar.
1 tablespoonful treacle or golden
syrup.
,t pint of milk.
Mix together half the flour, 2 oz. castor sugar, half the car-
bonate of soda and cream of tartar, and a pinch of salt. Whisk
the whites of the eggs, add half the milk, and stir into the dry
ingredients; lastly, add half the butter melted, and work all
well till thoroughly mixed. This is for the light stratum.
For the dark mixture : — Mix the rest of the flour with the
brown sugar, the rest of the carbonate of soda and cream of
tartar, and the peel cut up finely. Beat the yolks of the eggs,
add them to the remaining half of the milk, with the treacle
and the rest of the butter melted. Mix thoroughly, beat vig-
orously and let it stand for ^ an hour. Line a cake-tin with
buttered paper, fill it with alternate light and dark layers, and
bake about U hours in a moderate oven.
If golden syrup is used instead of treacle, the colour of the,
dark layer must be deepened by ground spice.
161
CAKES, BREAD AND BISCUITS.
MILK BREAD.
H lbs. flour.
1 teaspoonful sugar,
1 pint milk.
2 teaspoonsful cream of tartar.
1 large teaspoonful carbonate
of soda.
Salt.
2 oz. casumen✪ Milk Bread.
Dissolve the soda in the milk, and mix with the rest of the
ingredients very quickly. Put the dough into a greased tin and
bake in a sharp oven about ^ an hour.
PENTECOST BISCUITS.
£ lb. flour. lb. butter,
j lb. castor sugar. 1 egg.
1 teaspoonful of noyau. ✪ Pentecost Biscuits
Page 88 · 8 recipe records on this page
Presented as published in 1907. 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
dainty Dinners and dishes.
the ground almonds. Mix thoroughly for about 10 minutes, then place little heaps of the mixture on wafer paper, bake on a flat tin in a very slow oven till a light golden colour. The macaroons should not go flat, and when cold, are not very crisp.
lb.
‘2
5 oz.
Hour.
butter.
4 eggs.
MADEIRA CAKE.
I 1 teaspoonful baking-powder. 5 oz. castor sugar.
1 tablespoonful brandy.
Cream the butter and sugar, add alternately the flour and yolks of eggs, previously well beaten, beat all for 10 minutes, then add the baking-powder and very stiffly beaten whites of eggs. Line a mould with buttered paper, fill it with the mixture, place a piece of citron peel on the top, and bake in a moderate oven about 1 hour. .
lb. butter.
b. castor sugar
MADELENES.
^ lb. flour. Weight of
lb. in
Pfrt'S
Cream the butter, add the Stigar and the egg yolks. Mix the flour in very gradually, then add the stiffly beaten egg whites. Half fill small Madelene moulds (greased), and bake in a quick oven. :
MARBLED CAKE.
| tcaspoonful carbonate of soda.
9 oz. flour.
\ lb. butter 2 eggs..
1 oz. mixed peel
2 oz
castor sugar.
brown sugar,
4 oz.
1 teaspoonful cream of tartar.
1 tablespoonful treacle or golden syrup.
,t pint of milk.
Mix together half the flour, 2 oz. castor sugar, half the carbonate of soda and cream of tartar, and a pinch of salt. Whisk the whites of the eggs, add half the milk, and stir into the dry ingredients; lastly, add half the butter melted, and work all well till thoroughly mixed. This is for the light stratum.
For the dark mixture : — Mix the rest of the flour with the brown sugar, the rest of the carbonate of soda and cream of tartar, and the peel cut up finely. Beat the yolks of the eggs, add them to the remaining half of the milk, with the treacle and the rest of the butter melted. Mix thoroughly, beat vigorously and let it stand for ^ an hour. Line a cake-tin with buttered paper, fill it with alternate light and dark layers, and bake about U hours in a moderate oven.
If golden syrup is used instead of treacle, the colour of the, dark layer must be deepened by ground spice.
MILK BREAD.
H lbs. flour.
1 teaspoonful sugar,
1 pint milk.
2 teaspoonsful cream of tartar.
1 large teaspoonful carbonate of soda.
Salt.
2 oz. caraway.
Dissolve the soda in the milk, and mix with the rest of the ingredients very quickly. Put the dough into a greased tin and bake in a sharp oven about ^ an hour.
PENTECOST BISCUITS.
£ lb. flour. lb. butter,
j lb. castor sugar. 1 egg.
1 teaspoonful noyau.
Records on this page
Marbled CakeInvalid's CakeLawn Tennis CakeMadeleneMadeira CakeMilk BreadMilk BreadPentecost Biscuits