Mix four ounces of flour and four ounces
of sifted sugar together, rub into this one
and a half ounces of butter, and add half a
teaspoonful of baking powder and a well-
beaten eg✪ Bluetteg ; roll out the paste, cut it into
different shapes, and bake them in a quick
oven.
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’The Child'^s Cookery Book
Billyhs Biscuits
One ounce of rice flour, one ounce of
sugar, and one egg✪ Billy's Biscuits. Put in a basin together
and beat till it becomes a perfectly smooth
batter. Butter a piece of writing paper and
turn the edges up all round to form a tray.
Pour the mixture in and bake it in a very
quick oven. Take it out and cut it into
small squares.
Cocoanut Gingerbread
A quarter of a pound of treacle, two and
a half ounces of flour, two ounces of ground
rice, a quarter of an ounce of ground ginger,
two ounces of butter, two ounces of moist
sugar, one ounce and a half of cocoanut
grated, the peel of half a lemon, a quarter of
an ounce of candied orange peel✪ Cocoanut Gingerbread.
Put the treacle into a saucepan with the
butter, and when hot, pour it into the
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T'he ChiWs Cookery Book
flour, and all the other ingredients which
have been previously mixed together, only
omitting the cocoanut. Beat the mixture
well together, and set it to become cold,
then stir in the cocoanut, beat it for a few
minutes, and then drop a teaspoonful at a
time on a buttered sheet, and bake in a
slow oven. These cakes may be made
with almond instead of cocoanut.
The Chiefs Favourite Rolls
Put half a pound of flour into a basin
with a saltspoonful of salt and a tea-
spoonful of castor sugar. Dissolve one
ounce of butter in a teacupful of tepid
milk, mix half an ounce of yeast with a
little drop of cold milk✪ The Chief's Favourite Rolls, and add it to the
tepid milk, &c. Work it into the flour till
it is a stiff paste ; add more flour if it is
necessary. Let it rise covered with a cloth
for about three-quarters of an hour in a
warm place, then put on a pastry-board,
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T~he Child'^s Cookery Book
cut into small pieces, make up into balls
the size of a small orange, and bake for
about twenty minutes.
Rusks
Four ounces of flour, one ounce of
butter, half an ounce of lard, half a tea-
spoonful of baking powder, half a tea-
spoonful of sifted sugar, a pinch of salt,
and one egg✪ Rusks.
Mix with the flour the baking powder,
sugar, and salt ; rub in the butter and lard,
beat up the egg with a very little milk,
pour into the flour, and mix as dry as
possible. Roll it out, and cut into shapes
with the top of the flour-dredger, and bake
at once. When half done, split open with
a fork, and put back into the oven, till
slightly brown and crisp.
"The Child'^s Cookery Book
Loaf of Bread ✪ Loaf of Bread
Page 20 · 8 recipe records on this page
Presented as published in 1900. 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
Mix four ounces of flour and four ounces of sifted sugar together, rub into this one and a half ounces of butter, and add half a teaspoonful of baking powder and a wellbeaten egg ; roll out the paste, cut it into different shapes, and bake them in a quick oven.
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The Child's Cookery Book
Billy's Biscuits
One ounce of rice flour, one ounce of sugar, and one egg. Put in a basin together and beat till it becomes a perfectly smooth batter. Butter a piece of writing paper and turn the edges up all round to form a tray. Pour the mixture in and bake it in a very quick oven. Take it out and cut it into small squares.
Cocoanut Gingerbread
A quarter of a pound of treacle, two and a half ounces of flour, two ounces of ground rice, a quarter of an ounce of ground ginger, two ounces of butter, two ounces of moist sugar, one ounce and a half of cocoanut grated, the peel of half a lemon, a quarter of an ounce of candied orange peel.
Put the treacle into a saucepan with the butter, and when hot, pour it into the
The Child's Cookery Book
flour, and all the other ingredients which have been previously mixed together, only omitting the cocoanut. Beat the mixture well together, and set it to become cold, then stir in the cocoanut, beat it for a few minutes, and then drop a teaspoonful at a time on a buttered sheet, and bake in a slow oven. These cakes may be made with almond instead of cocoanut.
The Chief's Favourite Rolls
Put half a pound of flour into a basin with a saltspoonful of salt and a teaspoonful of castor sugar. Dissolve one ounce of butter in a teacupful of tepid milk, mix half an ounce of yeast with a little drop of cold milk, and add it to the tepid milk, &c. Work it into the flour till it is a stiff paste ; add more flour if it is necessary. Let it rise covered with a cloth for about three-quarters of an hour in a warm place, then put on a pastry-board,
The Child's Cookery Book
cut into small pieces, make up into balls the size of a small orange, and bake for about twenty minutes.
Rusks
Four ounces of flour, one ounce of butter, half an ounce of lard, half a teaspoonful of baking powder, half a teaspoonful of sifted sugar, a pinch of salt, and one egg.
Mix with the flour the baking powder, sugar, and salt ; rub in the butter and lard, beat up the egg with a very little milk, pour into the flour, and mix as dry as possible. Roll it out, and cut into shapes with the top of the flour-dredger, and bake at once. When half done, split open with a fork, and put back into the oven, till slightly brown and crisp.
The Child's Cookery Book
Loaf of Bread
Records on this page
BluetteBaby's BiscuitsRusksBilly's BiscuitsCocoanut GingerbreadThe Chief's Favourite RollsRusksLoaf of Bread