Cream the butter and sugar together, add the flavouring and
the egg and beat thoroughly. Stir the flour in gradually (add
the currants if used) and make it all into a smooth paste. Roll
out about 4 of an inch thick, cut into fancy shapes and bake
about 10 minutes on a greased tin.
CAKES, BREAD AND BISCUITS.
165
SPONGE-CAKE.
3 eggs. 3 oz. castor sugar.
3 oz. flour. Grated rind of i a lemon.
^ oz. casumen✪ Sponge Cake.
Put the eggs and sugar into a basin, stand it over a pan of
boiling water, and whip for about 20 minutes, or until warm and
frothy. Stir in the casumen and flour, sifted, very lightly and
add the lemon rind. Butter a cake-tin or mould well, dust it
with mixed castor sugar and flour and pour in the mixture.
Bake about f of an hour in a slow oven.
SNOWDROP CAKES.
1 cup of butter.
2 cups of sugar.
3 cups Eureka aerated flour.
1 small cup of milk.
Whites of 5 eggs.
Vanilla and nutmeg to flavour✪ Snowdrop Cakes.
Cream the butter and sugar, add the flour, milk, flavouring and
stiffly beaten whites of eggs ; grease some small round moulds
or patty-pans and bake in a hot oven from 10 to 15 minutes.
SULTANA SCONES.
h lb. flour.
1 oz. butter.
1 oz. sugar.
-j- pint of milk.
A few sultanas.
^ oz. cream of tartar.
£ oz. carbonate of soda✪ Sultana Scones.
Bub the butter into the flour, cream of tartar and sugar. Dis-
solve the soda in the milk and stir it into the flour, etc., with
a knife. Roll it out, and divide it into two rounds, each round
being quartered. Bake in a moderate oven for 20 minutes.
LITTLE HOT TEA-CAKES.
1 lb. flour.
2 oz. butter.
1 oz. castor sugar.
1 tablespoonful baking-powder.
1 gill of milk.
Pinch of salt✪ Little Hot Tea-Cakes.
Mix the baking-powder, sugar and salt into the flour, then
rub iu the butter and mix to a paste with milk. Roll out rather
thin, cut into rounds with a wine-glass and bake on a floured
tin in a hot oven about 20 minutes ; cut in halves, spread with
butter, and serve hot.
166 DAINTY DINNERS AND DISHES.
VANILLA FINGER BISCUITS.
1 small egg. 1 oz. Remylina cornflour.
8 oz. castor sugar. A few shredded almonds.
4 oz. ground a'monds✪ Vanilla Finger Biscuits. Vanilla.
Cream the egg and sugar together till light and smooth, add
the ground almonds and vanilla. Work well, put in the corn-
flour and knead till it looks a smooth dough. Roll out on a
floured board ^ inch thick. Cut into finger strips and bake on
wafer paper. When almost done, brush over with beaten egg,
and sprinkle with shredded almonds.
VIENNA BREAD.
2 lbs. Vienna flour.
1 pint milk.
1 oz. butter.
1 oz. German yeast.
1 teaspoonful salt.
1 teaspoonful castor sugar.
2 eggs.
2 oz. casumen✪ Vienna Bread.
Mix the flour, casumen and salt together in a large basin and
make a hole in the centre. Warm the milk and butter to blood-
heat, beat up the eggs and pour the milk on to them. Cream the
yeast and sugar together, add them to the egg and milk mixture
and pour the liquid into the hole made in the flour. Mix all to
a light dough, sprinkle a little flour over the top, cover with
a clean cloth and set to rise for 3 or 4 hours in a warm place.
Turn on to a floured board, cut pieces of the dough off and form
into cottage loaves, crescents, knots, horseshoes, etc., with as
little flour as possible. Place on a floured tin, brush over with
beaten egg and bake in a hot oven about 10 to lo minutes.
VARIEGATED CAKES.
1 teacupful castor sugar.
24 teacupsful flour.
4 teacupful milk.
2 oz. butter.
✪ Variegated Cakes
Page 91 · 7 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 together, add the flavouring and the egg and beat thoroughly. Stir the flour in gradually (add the currants if used) and make it all into a smooth paste. Roll out about 4 of an inch thick, cut into fancy shapes and bake about 10 minutes on a greased tin.
SPONGE-CAKE.
3 eggs. 3 oz. castor sugar.
3 oz. flour. Grated rind of i a lemon.
½ oz. casumen.
Put the eggs and sugar into a basin, stand it over a pan of boiling water, and whip for about 20 minutes, or until warm and frothy. Stir in the casumen and flour, sifted, very lightly and add the lemon rind. Butter a cake-tin or mould well, dust it with mixed castor sugar and flour and pour in the mixture. Bake about f of an hour in a slow oven.
SNOWDROP CAKES.
1 cup of butter.
2 cups of sugar.
3 cups Eureka aerated flour.
1 small cup of milk.
Whites of 5 eggs.
Vanilla and nutmeg to flavour.
Cream the butter and sugar, add the flour, milk, flavouring and stiffly beaten whites of eggs ; grease some small round moulds or patty-pans and bake in a hot oven from 10 to 15 minutes.
SULTANA SCONES.
h lb. flour.
1 oz. butter. 1 oz. sugar.
-j- pint of milk.
A few sultanas.
^ oz. cream of tartar. £ oz. carbonate of soda.
Rub the butter into the flour, cream of tartar and sugar. Dissolve the soda in the milk and stir it into the flour, etc., with a knife. Roll it out, and divide it into two rounds, each round being quartered. Bake in a moderate oven for 20 minutes.
LITTLE HOT TEA-CAKES.
1 lb. flour.
2 oz. butter.
1 oz. castor sugar.
1 tablespoonful baking-powder. 1 gill of milk.
Pinch of salt.
Mix the baking-powder, sugar and salt into the flour, then rub iu the butter and mix to a paste with milk. Roll out rather thin, cut into rounds with a wine-glass and bake on a floured tin in a hot oven about 20 minutes; cut in halves, spread with butter, and serve hot.
VANILLA FINGER BISCUITS.
1 small egg. 1 oz. ground almonds cornflour.
8 oz. castor sugar. A few shredded almonds.
4 oz. ground almonds. Vanilla.
Cream the egg and sugar together till light and smooth, add the ground almonds and vanilla. Work well, put in the cornflour and knead till it looks a smooth dough. Roll out on a floured board ¼ inch thick. Cut into finger strips and bake on wafer paper. When almost done, brush over with beaten egg, and sprinkle with shredded almonds.
VIENNA BREAD.
2 lbs. Vienna flour. 1 pint milk.
1 oz. butter.
1 oz. German yeast.
1 teaspoonful salt.
1 teaspoonful castor sugar.
2 eggs.
2 oz. cassia or cinnamon.
Mix the flour, casumen and salt together in a large basin and make a hole in the centre. Warm the milk and butter to bloodheat, beat up the eggs and pour the milk on to them. Cream the yeast and sugar together, add them to the egg and milk mixture and pour the liquid into the hole made in the flour. Mix all to a light dough, sprinkle a little flour over the top, cover with a clean cloth and set to rise for 3 or 4 hours in a warm place. Turn on to a floured board, cut pieces of the dough off and form into cottage loaves, crescents, knots, horseshoes, etc., with as little flour as possible. Place on a floured tin, brush over with beaten egg and bake in a hot oven about 10 to 15 minutes.
VARIEGATED CAKES.
1 teacupful castor sugar. 24 teacupsful flour.
4 teacupful milk.
2 oz. butter.
Records on this page
Sponge CakeSnowdrop CakesSultana SconesLittle Hot Tea-CakesVanilla Finger BiscuitsVienna BreadVariegated Cakes