time, always serving them hot, rather than to pile
too many on the plate at once, which makes them
sodden. Where muffins cannot he bought, make
them thus : Sift together 11b. of line flour, a tea-
spoonful of baking powder, and two saltspoonfuls of
salt; now stir into this gradually enough milk to
make a rather stiff, smooth batter, butter four
muffin-rings and place them on a well-buttered and
heated baking tin in the oven, and bake for about
twenty-five minutes. As soon as the batter rises to
the top of the ring turn it gently and bake until
each is a pale straw colour. Then finish off as
before. The above quantities will take altogether
about a pint (or pei'haps a trifle more) of milk✪ Muffins.
Crumpets. — These are not opened, but toasted
carefully and quickly, buttered on both sides, and
served singly, or in pairs, on a hot water dish. It
is not good to pile too many on top of each other or
they will get sodden. Above all, serve hot ! If you
must make these (and they are always nicer if
served hot from the j>an, than if allowed to get cold
and then re-heated), try this : Sift together |lb. of
fine flour, foz. of baking powder, and a small salt-
spoonful of salt ; now stir into this loz. of liquefied
butter, a well-beaten, whole egg, and enough milk
to bring it all to a smooth batter✪ Crumpets. Well butter
seven or eight muffin -rings, set them on a buttered
and heated tin, half fill them with the batter, and
bake. As soon as the batter rises in the rings, turn
each carefully, and finish baldng without turning
them again. These crumpets, freshly made, spread
with hot better whilst very hot, and then vdth good
14 BREAKFAST AND LUNCH DISHES.
fresh Astrakan caviar, seasoned with lemon juice,
231’oduce an excellent imitation of the famous Russian
Blinis au caviar.
Ajpums. — For these Indian cakes dissolve ^oz.
fresh German yeast in some luke-warm water (i.e. a
mixture of one part boiling to two of cold water),
and with this work l|lb. of best rice flour to a stiff
jjaste. Let this stand till next day, then mix it all
to a smooth, firm batter with cocoanut or almond
milk✪ Ajpums, and put this batter, a teacupful at a time, into
a w’arm, buttered pan on the hot plate, covering it
down tightly. When browmed round the edges, and
well risen, the cake is ready. Repeat till all the
batter is used, and serve very hot, on a naijkin,
sprinkled Avith salt.
“ Cocoanut Milk.” — This is not the juice or “ milk ”
of the nut, but is j)i’epared by expressing the juice
from the kernel itself thus : sorajje the white flesh
of the nut into a basin, and j^our on to this sufficient
scalding-hot water to wet it all well. Cover down
the basin and let the nut infuse for half an hour,
then strain oft' the liquid and Avring the scraped
pulj) in a tammy or clean muslin to extract every
drop of juice. This, like almond milk, is used in
India for curry, to Avhich it is a great addition.
Almond milk is made in exactly the same Avay.
Passover Cakes. — Mix lib. of fine flour to a stiff
paste with a little cream and a j)inch of sal✪ Passover Cakest ; roll
this paste out as thin as possible ; it should be of
the thickness of paper. From this quantity make
twelve to fourteen cakes about the size of a meat
jflate, and bake five minutes or so on a girdle or on
f
BREAKFAST. 15
Page 7 · 4 recipe records on this page
Presented as published in 1904. 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
time, always serving them hot, rather than to pile too many on the plate at once, which makes them sodden. Where muffins cannot he bought, make them thus : Sift together 11b. of line flour, a teaspoonful of baking powder, and two saltspoonfuls of salt; now stir into this gradually enough milk to make a rather stiff, smooth batter, butter four muffin-rings and place them on a well-buttered and heated baking tin in the oven, and bake for about twenty-five minutes. As soon as the batter rises to the top of the ring turn it gently and bake until each is a pale straw colour. Then finish off as before. The above quantities will take altogether about a pint (or perhaps a trifle more) of milk.
Crumpets. — These are not opened, but toasted carefully and quickly, buttered on both sides, and served singly, or in pairs, on a hot water dish. It is not good to pile too many on top of each other or they will get sodden. Above all, serve hot ! If you must make these (and they are always nicer if served hot from the pan, than if allowed to get cold and then re-heated), try this : Sift together |lb. of fine flour, foz. of baking powder, and a small saltspoonful of salt ; now stir into this 1oz. of liquefied butter, a well-beaten, whole egg, and enough milk to bring it all to a smooth batter. Well butter seven or eight muffin -rings, set them on a buttered and heated tin, half fill them with the batter, and bake. As soon as the batter rises in the rings, turn each carefully, and finish baking without turning them again. These crumpets, freshly made, spread with hot better whilst very hot, and then with good
fresh Astrakan caviar, seasoned with lemon juice, produce an excellent imitation of the famous Russian Blinis au caviar.
Appums. — For these Indian cakes dissolve 1oz. fresh German yeast in some luke-warm water (i.e. a mixture of one part boiling to two of cold water), and with this work 1|lb. of best rice flour to a stiff paste. Let this stand till next day, then mix it all to a smooth, firm batter with cocoanut or almond milk, and put this batter, a teacupful at a time, into a warm, buttered pan on the hot plate, covering it down tightly. When browmed round the edges, and well risen, the cake is ready. Repeat till all the batter is used, and serve very hot, on a napkin, sprinkled with salt.
"Cocoanut Milk." — This is not the juice or "milk" of the nut, but is prepared by expressing the juice from the kernel itself thus : scrape the white flesh of the nut into a basin, and j^our on to this sufficient scalding-hot water to wet it all well. Cover down the basin and let the nut infuse for half an hour, then strain off the liquid and wring the scraped pulp in a tammy or clean muslin to extract every drop of juice. This, like almond milk, is used in India for curry, to which it is a great addition. Almond milk is made in exactly the same way.
Passover Cakes. — Mix 1lb. of fine flour to a stiff paste with a little cream and a j)inch of salt ; roll this paste out as thin as possible ; it should be of the thickness of paper. From this quantity make twelve to fourteen cakes about the size of a meat plate, and bake five minutes or so on a girdle or on
f
Records on this page
MuffinsCrumpetsAjpumsPassover Cakes