Cakes, Potato. — Bake four large potatoes in their skins,
press out all their contents, and mix with this 2oz. of butter
or clarified dripping and a little water, beating it well
together. Now put 31b. of flour into a basin, make a
hollow in the centre with your knuckles, and into this
drop the mashed potato, two whole eggs, and, lastly loz.
of dried yeast previously creamed with a teaspoonful of
sugar and dissolved in a pint of tepid milk. Knead this
all together with as much water as will produce a very soft
dough, and let it rise for several hours. When sufficiently
risen, put this dough into well-buttered rings, and again
let it rise before baking. About half a teaspoonful of salt✪ Potato Cakes
should be added to each pound of flour, and, if handy,
skim milk, or half milk half water, may be used in thp
mixing instead of water.
Queen or Drops. — Cream together lib. each of
butter and sugar, then work to this (two or three eggs at a
time) fourteen eggs, working each lot well in before adding
the next (if too many are added together the mixture is
liable to thin suddenly and to curdle in the beating up,
a remark that applies to most cake mixing) ; now sift into
this lib. of fine flour and 4oz. well washed and dried
currants. When this is thoroughly mixed drop it on to
a board spread with clean, strong paper in tiny heaps the
size of a penny, and bake in a hot oven.
Shrewsbury . — Cream together Jib. each of butter
and caster sugar ; then work in Jib. of fine sifted flour,
moistening it with one whole egg ; roll it out vei-y thin,
cut or stamp it out in lozenges, rounds, &c. ; ornament
each with two or three carraway comfits or finely-shred
134 BREAD, CAKES, AND BISCUITS.
candied peel, and hake in a moderate oven. A very nice
variation of this is made by using lib. of flour, £lb. of
butter,✪ Queen or Drops two whole eggs, fioz. caster sugar, 2oz. grated
chocolate (or lloz. ground cinnamon), and enough milk to
make a nice dough. Finish as before.
Cakes, Sly — Roll out any pieces and trimmings of pastry
left after apple pie or tart making ; cover with tiny dabs
of butter, clarified dripping, or beef marrow ; fold it and
roll it out again, keeping it as even and square as you
can. Have ready some currants or sultanas previously
marinaded for an hour or so in wine or liqueur (rum is the
proper thing, and only a very little sp'rit of any kind is
needed, as a tablespoonful is enough for 4oz. or coz. of
fruit) ; cover half the paste with these, dusting them as you
do so with sugar and a little powdered spice to taste; then
cover with the rest of the paste, pressing the two sheets
well together ; stamp them out in rounds, &c., and bake in
a hot oven. Eat p’ain or buttered, hot or cold.
Orange Sandwich. — Grate the yellow outer part ✪ Orange Sandwich
Page 85 · 5 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
Cakes, Potato. — Bake four large potatoes in their skins, press out all their contents, and mix with this 2oz. of butter or clarified dripping and a little water, beating it well together. Now put 31b. of flour into a basin, make a hollow in the centre with your knuckles, and into this drop the mashed potato, two whole eggs, and, lastly loz. of dried yeast previously creamed with a teaspoonful of sugar and dissolved in a pint of tepid milk. Knead this all together with as much water as will produce a very soft dough, and let it rise for several hours. When sufficiently risen, put this dough into well-buttered rings, and again let it rise before baking. About half a teaspoonful of salt should be added to each pound of flour, and, if handy, skim milk, or half milk half water, may be used in the mixing instead of water.
Queen or Drops. — Cream together lib. each of
butter and sugar, then work to this (two or three eggs at a time) fourteen eggs, working each lot well in before adding the next (if too many are added together the mixture is liable to thin suddenly and to curdle in the beating up, a remark that applies to most cake mixing) ; now sift into this lib. of fine flour and 4oz. well washed and dried currants. When this is thoroughly mixed drop it on to a board spread with clean, strong paper in tiny heaps the size of a penny, and bake in a hot oven.
Shrewsbury . — Cream together Jib. each of butter
and caster sugar ; then work in Jib. of fine sifted flour, moistening it with one whole egg ; roll it out vei-y thin, cut or stamp it out in lozenges, rounds, &c. ; ornament each with two or three carraway comfits or finely-shred
candied peel, and hake in a moderate oven. A very nice variation of this is made by using lib. of flour, £lb. of butter, two whole eggs, fioz. caster sugar, 2oz. grated chocolate (or lloz. ground cinnamon), and enough milk to make a nice dough. Finish as before.
Cakes, Shy — Roll out any pieces and trimmings of pastry left after apple pie or tart making ; cover with tiny dabs of butter, clarified dripping, or beef marrow ; fold it and roll it out again, keeping it as even and square as you can. Have ready some currants or sultanas previously marinaded for an hour or so in wine or liqueur (rum is the proper thing, and only a very little sp'rit of any kind is needed, as a tablespoonful is enough for 4oz. or coz. of fruit) ; cover half the paste with these, dusting them as you do so with sugar and a little powdered spice to taste; then cover with the rest of the paste, pressing the two sheets well together ; stamp them out in rounds, &c., and bake in a hot oven. Eat plain or buttered, hot or cold.
Orange Sandwich. — Grate the yellow outer part
Records on this page
Potato CakesPotato Flour CakesQueen or DropsShrewsbury CakesOrange Sandwich