Place in a bowl half a pound of flour; rub finely into it
six ounces of butter. Take a quarter of a pound of arrowroot
and a quarter of a pound of corn flour; pass them through
a hair sieve, mix them well with the flour and butter, then
add just enough milk to form an elastic dough✪ Butter Biscuits ; turn it out
of the basin in one lump ; place it on a floured board ; knead
it slightly ; roll to about half an inch in thickness ; cut into
rounds, prick and bake.
Cabbag'e, Boiled.
Place the cabbage in plenty of cold water, with a little
vinegar in it — a dessert spoonful of vinegar to a quart of water
— for about an hour ; then remove it into more fresh water.
Examine it carefully between every leaf ; see there are.no
insects or eggs left. Wash it thoroughly well ;‘ then place it
in a saucepan of boiling water — there must be plenty of
water to cover the cabbage well. Put into the water a
tablespoonful of salt✪ Cabbage, Boiled and a tiny piece of washing soda, the
size of a pea ; boil very quickly without a lid, until the stalk
end of the cabbage is soft, from half to three quarters of an
hour. Place it in a colander, and press out as much water as
possible. Serve in a hot vegetable dish, cut in quarters.
Cabbag’e Soup.
Take a freshly-cut cabbage; wash it carefully between
every leaf. Place it in plenty of cold water, with a little
vinegar in it, half an hour ; then cut it into thin shreds, and
pour over them boiling water to scald them and draw out
the greenness ; allow them to stand ten minutes ; throw
away the water. Put the cabbage into a clean pan with
two quarts of nearly boiling water, or stock one ounce of
G
34
DOMESTIC COOKERY.
dripping, half a teaspoonful of salt, a quarter of a teaspoonful
of pepper, and two large potatoes parboiled✪ Cabbage Soup {see Potato
Soup note). Boil all quickly for half an hour; remove the
pan to the side of the fire, and simmer slowly for an hour
and a half longer ; rub the vegetables smooth. Pour it into
the tureen on to one ounce of grated cheese.
Cake, Adelaide.
Beat one pound of butter to a cream, add to it one pound
of fine sugar. Pass a pound and a quarter of fine flour
through a hair sieve ; beat well nine eggs✪ Cake, Adelaide ; add a little egg
and flour alternately to the creamed butter and sugar, until
all are well mixed. Then beat in one pound of well-cleansed
currants very quickly. Pour it into a greased tin, and bake
three hours.
Note. — For the first twenty minutes put it into a hot part
of the oven, then remove it to a cooler part to bake slowly.
Cake, American Tea.
Put into a bowl one pound of flour, half a teaspoonful of
carbonate of soda, half a teaspoonful of cream of tartar, and
a pinch of salt ; mix them well together. Rub in finely two
ounces of butter ; mix to an elastic dough with milk✪ Cake, American Tea ; form
into tea cakes. Bake on a greased tin fifteen minutes in a
hot oven.
Cake, C. B.
Beat half a pound of butter to a cream ; add to it half a
pound of fine sugar. Next beat in ten ounces of flour and
five eggs, adding an egg and a handful of flour alternately,
beating well between each one. Next add one ounce of
. pistachio iiuts, and three ounces of almonds blanched and
chopped, a quarter of a pound of sultanas✪ Cake, C. B. carefully picked,
DOMESTIC COOKERY.
35
Page 22 · 7 recipe records on this page
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Place in a bowl half a pound of flour; rub finely into it
six ounces of butter. Take a quarter of a pound of arrowroot
and a quarter of a pound of corn flour; pass them through
a hair sieve, mix them well with the flour and butter, then
add just enough milk to form an elastic dough ; turn it out
of the basin in one lump ; place it on a floured board ; knead
it slightly ; roll to about half an inch in thickness ; cut into
rounds, prick and bake.
Cabbag'e, Boiled.
Place the cabbage in plenty of cold water, with a little
vinegar in it — a dessert spoonful of vinegar to a quart of water
— for about an hour ; then remove it into more fresh water.
Examine it carefully between every leaf ; see there are.no
insects or eggs left. Wash it thoroughly well ;‘ then place it
in a saucepan of boiling water — there must be plenty of
water to cover the cabbage well. Put into the water a
tablespoonful of salt and a tiny piece of washing soda, the
size of a pea ; boil very quickly without a lid, until the stalk
end of the cabbage is soft, from half to three quarters of an
hour. Place it in a colander, and press out as much water as
possible. Serve in a hot vegetable dish, cut in quarters.
Cabbag’e Soup.
Take a freshly-cut cabbage; wash it carefully between
every leaf. Place it in plenty of cold water, with a little
vinegar in it, half an hour ; then cut it into thin shreds, and
pour over them boiling water to scald them and draw out
the greenness ; allow them to stand ten minutes ; throw
away the water. Put the cabbage into a clean pan with
two quarts of nearly boiling water, or stock one ounce of
G
34
DOMESTIC COOKERY.
dripping, half a teaspoonful of salt, a quarter of a teaspoonful
of pepper, and two large potatoes parboiled {see Potato
Soup note). Boil all quickly for half an hour; remove the
pan to the side of the fire, and simmer slowly for an hour
and a half longer ; rub the vegetables smooth. Pour it into
the tureen on to one ounce of grated cheese.
Cake, Adelaide.
Beat one pound of butter to a cream, add to it one pound
of fine sugar. Pass a pound and a quarter of fine flour
through a hair sieve ; beat well nine eggs ; add a little egg
and flour alternately to the creamed butter and sugar, until
all are well mixed. Then beat in one pound of well-cleansed
currants very quickly. Pour it into a greased tin, and bake
three hours.
Note. — For the first twenty minutes put it into a hot part
of the oven, then remove it to a cooler part to bake slowly.
Cake, American Tea.
Put into a bowl one pound of flour, half a teaspoonful of
carbonate of soda, half a teaspoonful of cream of tartar, and
a pinch of salt ; mix them well together. Rub in finely two
ounces of butter ; mix to an elastic dough with milk ; form
into tea cakes. Bake on a greased tin fifteen minutes in a
hot oven.
Cake, C. B.
Beat half a pound of butter to a cream ; add to it half a
pound of fine sugar. Next beat in ten ounces of flour and
five eggs, adding an egg and a handful of flour alternately,
beating well between each one. Next add one ounce of
. pistachio iiuts, and three ounces of almonds blanched and
chopped, a quarter of a pound of sultanas carefully picked,
DOMESTIC COOKERY.
35