the left; then with your well-floured hands make it up into
a convenient cake. The fire should have been well heaped
up before beginning the mixture. When everything is
ready open a hole, large enough to hold the damper, in the
fire by means of a shovel, and, after taking away from
the bottom of this any outstanding pieces of coal, sprinkle
the surface lightly with some cold ashes from the outside
fire, and lay your cake gently on this ; then sprinkle a pint
or so of fine ashes over the bread (according to the heat
you consider your fire to possess), and cover it up all over
with the fire. A beginner should not get his cake too
thick ; Bin. when it is put into the fire will be best,
especially as when cooked it will be found to have risen
fully an inch more. It is difficult to fix any time for the
cooking of this bread, but, with a good fire, twenty to
twenty-five minutes will probably be enough. It is a good
plan when you think the damper is nearly done to open
the fire and turn the cake over, for it will be found that the
upper side gets more heat than the lower one. As you do
so tap both sides of the cake with your finger. A well-
cooked damper gives out a hollow, drumlike sound.
Fadge. — Mix together 2oz. each of rye and ordinary brown
flour, with a saltspoonful of salt ; work into this 3oz. of
butter and enough milk (about a gill) to get it all to a stiff
paste. Bake for about an hour on the girdle or on the hot
plate, but never in the oven. This must not be over-cooked
or it will become a kind of piecrust. Another way is to
dissolve 3oz. of butter over the fire in half a pint of milk✪ Fadge ;
mix together lib. wholemeal flour, oz. baking powder, and
a saltspoonful of salt; mix this all to a stiff dough with
the butter and milk, roll it out |in. thick, make it into
scones, or fingers l^in. by 3in., and bake on the girdle or
in a clean frying pan, turning the cakes from time to time
to cook them evenly. Serve hot in a napkin, dusted
with flour. If made up into a diamond shape these are
often called “ wholemeal bannocks.”
ROLLS, &c.
55
Galette. — Make a hole in the centre of lib. of flour, put
into this loz. caster sugar, half a small teaspoonful of salt,
two whole eggs, and a teacupful of milk, adding lastly Jib.
of warmed but not oiled butter ; mix this all well, and knead
it thoroughly ; make it up into a ball, flatten it with your
hand, cut it across in lozenge shape, pinch the edges, glaze
it with beaten egg, and bake about three-quarters of an
hour. (This is particularly good if made with Coombe’s
Eureka flour.)
Make a hole in a pound of flour, and put into
this Jib. of warmed fresh butter, half a pint of milk, a table-
spoonful of sugar, and a teaspoonful of salt. Knead this
all thoroughly together, make it up in a ball, then cover
with a cloth, and let it rise for half an hour in a warm
place. After this finish off as in preceding recipe.
Work lightly fib. of butter into lib. of flour, ✪ Wholemeal Bannocks
Page 35 · 3 recipe records on this page
Presented as published in 1902. 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
the left; then with your well-floured hands make it up into a convenient cake. The fire should have been well heaped up before beginning the mixture. When everything is ready open a hole, large enough to hold the damper, in the fire by means of a shovel, and, after taking away from the bottom of this any outstanding pieces of coal, sprinkle the surface lightly with some cold ashes from the outside fire, and lay your cake gently on this ; then sprinkle a pint or so of fine ashes over the bread (according to the heat you consider your fire to possess), and cover it up all over with the fire. A beginner should not get his cake too thick ; 8in. when it is put into the fire will be best, especially as when cooked it will be found to have risen fully an inch more. It is difficult to fix any time for the cooking of this bread, but, with a good fire, twenty to twenty-five minutes will probably be enough. It is a good plan when you think the damper is nearly done to open the fire and turn the cake over, for it will be found that the upper side gets more heat than the lower one. As you do so tap both sides of the cake with your finger. A wellcooked damper gives out a hollow, drumlike sound.
Fadge. — Mix together 2oz. each of rye and ordinary brown flour, with a saltspoonful of salt ; work into this 3oz. of butter and enough milk (about a gill) to get it all to a stiff paste. Bake for about an hour on the girdle or on the hot plate, but never in the oven. This must not be over-cooked or it will become a kind of piecrust. Another way is to dissolve 3oz. of butter over the fire in half a pint of milk ; mix together lib. wholemeal flour, oz. baking powder, and a saltspoonful of salt; mix this all to a stiff dough with the butter and milk, roll it out |in. thick, make it into scones, or fingers l^in. by 3in., and bake on the girdle or in a clean frying pan, turning the cakes from time to time to cook them evenly. Serve hot in a napkin, dusted with flour. If made up into a diamond shape these are often called “ wholemeal bannocks.”
Galette. — Make a hole in the centre of lib. of flour, put into this loz. caster sugar, half a small teaspoonful of salt, two whole eggs, and a teacupful of milk, adding lastly Jib. of warmed but not oiled butter ; mix this all well, and knead it thoroughly ; make it up into a ball, flatten it with your hand, cut it across in lozenge shape, pinch the edges, glaze it with beaten egg, and bake about three-quarters of an hour. (This is particularly good if made with Coombe’s Eureka flour.)
Make a hole in a pound of flour, and put into
this Jib. of warmed fresh butter, half a pint of milk, a tablespoonful of sugar, and a teaspoonful of salt. Knead this all thoroughly together, make it up in a ball, then cover with a cloth, and let it rise for half an hour in a warm place. After this finish off as in preceding recipe.
Work lightly fib. of butter into lib. of flour,
Records on this page
FadgeWholemeal BannocksGalette