a tin on the hot plate. As soon as the cakes begin
to blister, turn them. When ready they should be
covered with large brown blisters and be almost
transparent.
Croissants. — These are really only made from
Vienna bread dough, which is simply the same
dough as for any bread, save that it is made with
milk and water instead of water only, a little butter
being also kneaded into the dough when kneaded
for the second time ; loz. of butter✪ Croissants to the pound will
be ample. Now roll the dough out like pastry till
about “in. thick, cut it into neat triangles with a
sharp laiife, and taking a corner in each hand roll
each triangle up neatly with the third point outside,
and bend the other two points gently inwards in a
half moon-shape (whence their name of croissants,
or half moons). Bake ten to fifteen minutes in a
rather quick oven, brushing each as it comes out
with milk, or egg and milk. This makes the crust
shiny, and prevents the rolls hardening. After
making the croissants, gather up the trimmings of
dough, and shape them egg-wise in your well-floured
hands, cut each across with a sharp knife and finish
off like the croissants. These make neat little
dinner-rolls.
Fadge. — Mix together 2oz. each of rye and of
ordinary brown flour, and a saltspoonful of salt ;
work into this 3oz. of butter ✪ Fadge and enough milk
(about a gill) to bring it all to a stiff paste: Bake
for an hour on the girdle or the hot plate, and
serve. If cooked too long this gets like piecrust.
It must not be baked in the oven ! Another way is
16 BREAKFAST AND LUNCH DISHES.
to dissolve 3oz. of butter in balf a pint of milk over
the fire; mix together lib. of wholemeal, ^oz. of
baking powder, and a saltspoonful of salt. Now
mix all these ingredients to a stiff dough with
the butter, milk, &c. ; roll it out £in. thick, and
cut it into cakes, or fingers, l|in. by 3in. or 4in.
long, and bake on the girdle, or in a well heated
frying-pan on the hot plate, turning them to cook
them evenly. Serve hot in a napkin well dusted
with flour.
OatcaJce. — Mix together to a fairly stiff dough 11b.
of oatmeal, a teaspoonful of salt, a good table-
spoonful of warmed dripj:)ing, and enough warm
water to mix it. Knead it well till smooth, then
dust the pastry board with dry oatmeal, turn the
dough out on it, and press it out with youi’ hands into
a round cake, about ^in. to fin. thick, then roll it out
with a well dusted roller till thin. Cut this round
cake across and across into eight segments, and
bake these on the girdle till firm. Now lift them
off the girdle, rub each well over with oatmeal, and
toast in front of the fire till they curl up. Be very
careful to keep the girdle very clean. It should
never be washed, but well sprinkled with coarse salt
whilst hot, then rubbed till perfectly clean with
pieces of paper. Heat the girdle and rub it over
with a piece of suet tied up in muslin before using
it. If no girdle is at hand, a baking sheet treated
in the same way will be very effectual if placed on
the hot plate. But do not try baking oat cak✪ Oatcakee in
the oven !
Baps. — Make a leaven with |oz. of yeast, loz.
BREAKFAST.
17
✪ Baps
Page 8 · 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
a tin on the hot plate. As soon as the cakes begin to blister, turn them. When ready they should be covered with large brown blisters and be almost transparent.
Croissants. — These are really only made from Vienna bread dough, which is simply the same dough as for any bread, save that it is made with milk and water instead of water only, a little butter being also kneaded into the dough when kneaded for the second time; 1oz. of butter to the pound will be ample. Now roll the dough out like pastry till about 1/4in. thick, cut it into neat triangles with a sharp knife, and taking a corner in each hand roll each triangle up neatly with the third point outside, and bend the other two points gently inwards in a half moon-shape (whence their name of croissants, or half moons). Bake ten to fifteen minutes in a rather quick oven, brushing each as it comes out with milk, or egg and milk.. This makes the crust shiny, and prevents the rolls hardening. After making the croissants, gather up the trimmings of dough, and shape them egg-wise in your well-floured hands, cut each across with a sharp knife and finish off like the croissants. These make neat little dinner-rolls.
Fadge. — Mix together 2oz. each of rye and of ordinary brown flour, and a saltspoonful of salt; work into this 3oz. of butter and enough milk (about a gill) to bring it all to a stiff paste: Bake for an hour on the girdle or the hot plate, and serve. If cooked too long this gets like piecrust. It must not be baked in the oven! Another way is
to dissolve 3oz. of butter in half a pint of milk over the fire; mix together 1lb. of wholemeal, 1/2oz. of baking powder, and a saltspoonful of salt. Now mix all these ingredients to a stiff dough with the butter, milk, &c. ; roll it out 1/2in. thick, and cut it into cakes, or fingers, l|in. by 3in. or 4in. long, and bake on the girdle, or in a well heated frying-pan on the hot plate, turning them to cook them evenly. Serve hot in a napkin well dusted with flour.
Oatcake. — Mix together to a fairly stiff dough 1lb. of oatmeal, a teaspoonful of salt, a good tablespoonful of warmed dripping, and enough warm water to mix it. Knead it well till smooth, then dust the pastry board with dry oatmeal, turn the dough out on it, and press it out with youi’ hands into a round cake, about 1/4in. to 1/2in. thick, then roll it out with a well dusted roller till thin. Cut this round cake across and across into eight segments, and bake these on the girdle till firm. Now lift them off the girdle, rub each well over with oatmeal, and toast in front of the fire till they curl up. Be very careful to keep the girdle very clean. It should never be washed, but well sprinkled with coarse salt whilst hot, then rubbed till perfectly clean with pieces of paper. Heat the girdle and rub it over with a piece of suet tied up in muslin before using it. If no girdle is at hand, a baking sheet treated in the same way will be very effectual if placed on the hot plate. But do not try baking oat cake in the oven !
Baps. — Make a leaven with |oz. of yeast, loz.
Records on this page
CroissantsFadgeOatcakeBaps