Cream the butter and sugar, add the eggs and milk gradually,
mixing well, beat the dry ingredients in lightly, lastly add the
baking-powder. Butter the fancy Queen cake-tins, dust them
with castor sugar, half fill them with the cake mixture. Bake
in a moderate oven 15 to 20 minutes.
ROUT CAKES.
£ lb. ground almonds.
| lb. castor sugar.
Yolks of
Decorations of glace fruit,
etc , to taste.
2 eggs.
Mix the almonds and sugar together with enough egg yolk to
form a pliable mixture. Dredge board and rolling-pin with fine
icing sugar, roll paste out | of an inch thick, see that the edges
are even, and make the paste in a cool place. Let it lie a short
time, then divide it into diamonds, fingers, rounds, rings, straws,
etc. Cover a baking-sheet with grease-proof paper, lay the cakes
on with a palette-knife, cover with paper, and bake in a very
cool oven till firm ; remove upper paper before cakes are quite
done. Test this by breaking one through, if done it should bo
dry and crumbly. Decorate to taste.
SALT STRAWS.
£ lb. Vienna flour. £ oz. butter.
I good saltspoonful salt. H oz. German yeast,
lj gills tepid milk and water.
Mix the flour and salt together, rub the butter smoothly into
it. Cream the yeast, mix it in the milk and wmter, pour it into
the flour, make a light dough, sprinkle the top with flour, cover
with a clean cloth and set the dough to rise in a warm place for
hours. Turn the dough on to a floured board, roll it out very
thinly, cut it into narrow strips 3 to 5 inches Ions:, using as little
flour as possible. Roll each strip lightly with the palm of your
floured hand, brush over quickly with milk and sprinkle wuth
rough, dry salt; set them on a lightly-floured tin and bake in
a slack oven till perfectly dry, crisp, and of a pale golden colour.
1C, 4
DAINTY DINNERS AND DISHES
RICH SEED CAKE.
4 lb. Hungarian flour.
4 oz. butter.
1 oz. caraway seeds.
A little grated lemon rind.
4 lb. castor sugar.
3 eggs.
2 oz. candied peel chopped✪ Rich Seed Cake.
Cream the butter and sugar together, add the well beaten
eggs, and the Hour sifted. Beat thoroughly, add the rest of
the ingredients, stir all together, pour the mixture into a tin
lined with buttered paper. Bake in a moderate oven about
1^ hours.
SHORT-BREAD.
4 lb. butter. 2 oz. castor sugir.
4 lb. flour. Citron peel✪ Short-Bread.
Beat the butter to a cream with your hand, add gradually the
flour and sugar, and knead all together till it is quite a stiff
paste; the more you knead it the better it will be. Flour a
board, break off small lumps of the paste and pat each out with
the palm of your hand to the thickness of 4 an inch. Cut them
to the desired shape, decorate with citron peel, place on a tin
and bake to a pale straw colour in a moderate oven, watching
them carefully while there, as they burn very quickly.
SNOW CAKE.
4 lb. arrowroot. 4 butter.
4 lb. castor sugar. Whites of 3 eggs.
Essence of almonds, or vanilla✪ Snow Cake.
Beat the butter to a cream, stir in the sugar and arrowroot
gradually, beating the mixture all the time. Whisk the whites
to a stiff froth, add to the rest and beat well for 20 minutes.
Bake in a moderate oven for about 1 hour.
SHREWSBURY BISCUITS.
f, oz. flour.
4 oz. butter.
4 oz. castor sugar.
1
A few drops of flavouring
essence.
Currants if liked✪ Shrewsbury Biscuits.
Page 90 · 4 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
Cream the butter and sugar, add the eggs and milk gradually, mixing well, beat the dry ingredients in lightly, lastly add the baking-powder. Butter the fancy Queen cake-tins, dust them with castor sugar, half fill them with the cake mixture. Bake in a moderate oven 15 to 20 minutes.
ROUT CAKES.
£ lb. ground almonds.
| lb. castor sugar.
Yolks of
Decorations of glace fruit, etc , to taste.
2 eggs.
Mix the almonds and sugar together with enough egg yolk to form a pliable mixture. Dredge board and rolling-pin with fine icing sugar, roll paste out | of an inch thick, see that the edges are even, and make the paste in a cool place. Let it lie a short time, then divide it into diamonds, fingers, rounds, rings, straws, etc. Cover a baking-sheet with grease-proof paper, lay the cakes on with a palette-knife, cover with paper, and bake in a very cool oven till firm ; remove upper paper before cakes are quite done. Test this by breaking one through, if done it should be dry and crumbly. Decorate to taste.
SALT STRAWS.
£ lb. Vienna flour. £ oz. butter.
I good saltspoonful salt. H oz. German yeast,
lj gills tepid milk and water.
Mix the flour and salt together, rub the butter smoothly into it. Cream the yeast, mix it in the milk and wmter, pour it into the flour, make a light dough, sprinkle the top with flour, cover with a clean cloth and set the dough to rise in a warm place for 2 hours. Turn the dough on to a floured board, roll it out very thinly, cut it into narrow strips 3 to 5 inches long, using as little flour as possible. Roll each strip lightly with the palm of your floured hand, brush over quickly with milk and sprinkle with rough, dry salt; set them on a lightly-floured tin and bake in a slack oven till perfectly dry, crisp, and of a pale golden colour.
1C, 4
RICH SEED CAKE.
4 lb. Hungarian flour. 4 oz. butter.
1 oz. caraway seeds.
A little grated lemon rind.
4 lb. castor sugar.
3 eggs.
2 oz. candied peel chopped.
Cream the butter and sugar together, add the well beaten eggs, and the Hour sifted. Beat thoroughly, add the rest of the ingredients, stir all together, pour the mixture into a tin lined with buttered paper. Bake in a moderate oven about 1^ hours.
SHORT-BREAD.
4 lb. butter. 2 oz. castor sugar.
4 lb. flour. Citron peel.
Beat the butter to a cream with your hand, add gradually the flour and sugar, and knead all together till it is quite a stiff paste; the more you knead it the better it will be. Flour a board, break off small lumps of the paste and pat each out with the palm of your hand to the thickness of 4 an inch. Cut them to the desired shape, decorate with citron peel, place on a tin and bake to a pale straw colour in a moderate oven, watching them carefully while there, as they burn very quickly.
SNOW CAKE.
4 lb. arrowroot. 4 butter.
4 lb. castor sugar. Whites of 3 eggs.
Essence of almonds, or vanilla.
Beat the butter to a cream, stir in the sugar and arrowroot gradually, beating the mixture all the time. Whisk the whites to a stiff froth, add to the rest and beat well for 20 minutes. Bake in a moderate oven for about 1 hour.
SHREWSBURY BISCUITS.
f, oz. flour.
4 oz. butter.
4 oz. castor sugar.
A few drops of flavouring essence.
Currants if liked.
Records on this page
Rich Seed CakeShort-BreadSnow CakeShrewsbury Biscuits