The Pytchley book of refined cookery and bills of fare

41, Bishopsgate Street Without, London. Two minutes’ walk from Liverpool Street and. Broad Street Stations. THE “BISHOPSGATE” ANGLO-AMERICAN COOKING RANGE. Width. Oven and Boiler . . 2ft. 6in. ,, .. 3ft. oin. „ .. 3ft. 6in. Oven and Sham . . 2ft. oin. ,, .. 2ft. 6in. ,, .. 3ft. oin. OTHER SIZES MADE. Size 0/ Ovens. Prices. 12m. .. £2 15 0 14m. .. 3 5 0 i6in. .. 4 5 0 loin. .. 1 17 G 14m. .. 2 10 0 14m. .. 2 15 0 OTHER SIZES MADE. LOVELOCK’S IMPROVED MINCING & SAUSAGE MAKING MACHINES & COFFEE MILLS FOR DOMESTIC USE. PRICES OF MINCERS. PRICES OP COFFEE MILLS. No. 1. 10s. 6d. No. 2. 15s. Od. No. 3. 21s. Od. No. 4. 42s. Od. No. 1. 6s. Od. No. 2. 8s. Od. No. 3. 10s. Od. No. 4. 14s. Od. They are unrivalled for simplicity and efficiency, and for promoting domestic economy are mva uable in every household. Can be obtained of Ironmongers anc Dealers in all parts of the World. Wholesale of J. F. LOYELOCK, Broadway Works, George Street, Hackney, London, ESTABLI-SHED 1866. i6 THE PYTCHLEY BOOK OF REFINED COOKERY. A FEW RECIPES FOR HOUSEHOLD USE. TO MAKE BREAD .—To every pound of flour add a large heaped-up teaspoonful of Borw,ick’s Gold Medal Baking Powder with a little salt, and thoroughly mix while in a dry state, then pour on gradually about half-a-pint of cold water, or milk and water, mixing quickly but thoroughly into a dough of the usual consistence, taking care not to knead it more than is necessary to mix it perfectly ; make it into small loaves, which must be immediately put into a quick oven. PUFF PASTE .—Mix one pound of flour with a teaspoonful of Borwick’s Gold Medal Baking Powder, then cut half-a-pound of butter into slices, roll it in thin sheets on some of your flour, wet up the rest with about a quarter of a pint of water, see that it is about as stiff as your butter, roll it to a thin sheet, cover it with your sheets of butter, double it in a three double ; do the same five times. It is then fit for use, or it may stand an hour covered over to keep the air from it. TO MAKE A RICH PLUM CAKE.— Take half-a-pound of butter and half-a-pound of white sifted sugar, beat these with the hand well together to a cream, add four eggs, one at a time, and well beat each one with the butter and sugar, lightly mix in one pound of flour previously mixed with one teaspoonful of Borwick's Gold Medal Baking Powder, then lightly mix with the whole half-a-pound of sultanas, bake at once, thoroughly, in a quick oven. TO MAKE A GOOD PLAIN CAKE .—Mix well together one pound of flour, two teaspoonfuls of Borwick's Gold Medal Baking Powder, a little salt and spice, and a quarter-of-a-pound of sugar, rub in a quarter-of-a-pound of butter, add six ounces of sultanas, two ounces of currants, and one ounce of candied peel ; moisten the whole with two eggs and half-a- teacupful of milk previously beaten together ; bake in a quick oven very thoroughly. SCOTCH SCONES. — Take one pound of flour, add a full teaspoonful of Borwick’s Gold Medal Baking Powder and a little salt, mix thoroughly wrhile dry, rub in two ounces, of butter, beat up one egg well in a quarter-of-a-pint of milk or water, then thoroughly and quickly mix together ; bake immediately on a girdle or in a quick oven. This will make eight delicious scones. TEA CAKES- Use the recipe as for scones, but add a few currants, sultanas, or caraways if preferred.