Beat three ounces of butter to a cream, with a quarter of
a pound of fine sugar. Mix in a separate bowl a quarter of
a pound of flour, a quarter of a teaspoonful of cream of
tartar, a quarter of a teaspoonful of carbonate of soda well
together; add two well beaten eggs with the flour to the
creamed butter and sugar alternately. Mix them well
together; pour into three buttered flat tins of equal sizes.
Bake ten minutes in a hot oven. Beat up the whites of
three eggs to a stiff froth on a clean dry plate with a broad-
pointed knife. Add a teacupful of fine sugar; spread some
over each cake. Sprinkle a little grated cocoa-nut over and
place one cake on the top of the other.
Coffee.
Allow one pint of boiling wafer to two dessertspoonfuls
of coffee. The boiling water may be poured over the coffee,
or the coffee put into the boiling water in a coffee-pot and
DOMESTIC COOKERY. 53
be allowed to come through the boil carefully three times.
It must then stand a few minutes to clear j strain through
a piece of muslin. Half fill the cup with coffee ; then fill
up with boiling milk. Add moist sugar to taste, and a
tablespoonful of cream.
Coffee Cake.
Put into a bowl three cups of flour, half a teaspoonful
of carbonate of soda, half a teaspoonful of cinnamon and
the same of mixed spice ; mix well. Rub finely into it two
ounces of butter, three ounces of sugar, a quarter of a pound of
currants, the same of raisins, and lastly, four well-beaten eggs✪ Coffee Cake,
with just enough cold coffee to make a stiff paste. Pour into
a w'ell-greased tin. Bake two hours.
V Cold Meat Croustades.
Cut some slices of stale bread about an inch and a half
in thickness from a large loaf. Take a round cutter and
cut the bread into rounds ; then with a smaller cutter, cut
them half through about half an inch from the outer edge.
Have ready a pan of fat quite hot, and when a blue steam
is seen to be rising from it put in the rounds of bread, and
fry them a golden colour. Lift them from the fat on
to a sheet of kitchen paper, and with a fork remove all the
centre soft part from the bread, and fill them with the
following meat, &c : — Mince very finely some cold meat ;
season it with pepper and salt ; put it into a saucepan with
a quarter of a pint of stock, a few drops of browning, ketchup
and Harvey’s sauce. Stir all over the fire until quite hot.
Do not allow it to boil.
A^ote. — This makes a pretty dish for an entree. You may
make sweet croustades by filling them with jam or marmalade
and serving them as a pudding.
54
DOSfESTIC COOKERY.
Cold Meat Shape.
Chop up very finely one j>ound of cold meat ; put it into
a with half a teaspoonful of salt, a quarter of a
tcas]>oonful of pcpjier, a tablesj>oonful of finely chopped
)>artlcy, the rind of one lemon grated ; mix them all well
together. Boil two eggs hard ; cut them into rings ; wet a
lui%in and place them all round it j sprinkle a little parsley
between ; put the meat into it ; pour over enough good
atcK k to cover it. ^5 hen it is cold it should set in a jelly j
turn it out on to a dish and serve.
Compete of Cherries. ✪ Cold Meat Shape
Page 32 · 3 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
Beat three ounces of butter to a cream, with a quarter of a pound of fine sugar. Mix in a separate bowl a quarter of a pound of flour, a quarter of a teaspoonful of cream of tartar, a quarter of a teaspoonful of carbonate of soda well together; add two well beaten eggs with the flour to the creamed butter and sugar alternately. Mix them well together; pour into three buttered flat tins of equal sizes. Bake ten minutes in a hot oven. Beat up the whites of three eggs to a stiff froth on a clean dry plate with a broadpointed knife. Add a teacupful of fine sugar; spread some over each cake. Sprinkle a little grated cocoa-nut over and place one cake on the top of the other.
Coffee.
Allow one pint of boiling water to two dessertspoonfuls of coffee. The boiling water may be poured over the coffee, or the coffee put into the boiling water in a coffee-pot and
be allowed to come through the boil carefully three times. It must then stand a few minutes to clear j strain through a piece of muslin. Half fill the cup with coffee ; then fill up with boiling milk. Add moist sugar to taste, and a tablespoonful of cream.
Coffee Cake.
Put into a bowl three cups of flour, half a teaspoonful of carbonate of soda, half a teaspoonful of cinnamon and the same of mixed spice ; mix well. Rub finely into it two ounces of butter, three ounces of sugar, a quarter of a pound of currants, the same of raisins, and lastly, four well-beaten eggs, with just enough cold coffee to make a stiff paste. Pour into a well-greased tin. Bake two hours.
V Cold Meat Croustades.
Cut some slices of stale bread about an inch and a half in thickness from a large loaf. Take a round cutter and cut the bread into rounds ; then with a smaller cutter, cut them half through about half an inch from the outer edge. Have ready a pan of fat quite hot, and when a blue steam is seen to be rising from it put in the rounds of bread, and fry them a golden colour. Lift them from the fat on to a sheet of kitchen paper, and with a fork remove all the centre soft part from the bread, and fill them with the following meat, &c : — Mince very finely some cold meat ; season it with pepper and salt ; put it into a saucepan with a quarter of a pint of stock, a few drops of browning, ketchup and Harvey’s sauce. Stir all over the fire until quite hot. Do not allow it to boil.
A^ote. — This makes a pretty dish for an entree. You may make sweet croustades by filling them with jam or marmalade and serving them as a pudding.
Cold Meat Shape.
Chop up very finely one pound of cold meat; put it into a bowl with half a teaspoonful of salt, a quarter of a
teaspoonful of pepper, a tablespoonful of finely chopped parsley, the rind of one lemon grated ; mix them all well together. Boil two eggs hard ; cut them into rings ; wet a basin and place them all round it; sprinkle a little parsley between; put the meat into it ; pour over enough good stock to cover it. When it is cold it should set in a jelly; turn it out on to a dish and serve.
Compete of Cherries.
Records on this page
Coffee CakeCold Meat ShapeCompote of Cherries