Put two pounds of flour into a pan, mixed with an
ounce of Borwick’s baking powder, making it hollow in
the centre ; dissolve, in two quarts of tepid water, an ounce
of German yeast ; pour it by degrees into the hollow of
the flour, working it in until it is all mixed ; cover with a
cloth, put it in a warm place to rise, and when it has risen
to double the original size, work it up again for a minute,
cover it with a cloth and let it rise again. Put on a baking
sheet some circular muffin tins (which can be obtained of
Messrs. Adams & Son, in the Haymarket, at 4s. a dozen),
and put them in the oven to get hot ; take them out, smear
with hot butter and half fill each tin with the dough ;
return them to the oven, and when the bottom is slightly
browned remove the hoops, turn them over and bake
slightly the other side. For use, toast them on each side,
holding them some distance from the fire to get hot in
the middle ; cut them in half, butter both insides well,
put them together again, cut them in halves or quarters,
and put them into a hot muffin plate and serve.
CRUMPETS.
No. 6.
Put two pounds of flour into a pan, mixing in a dessert-
spoonful of salt ; dissolve an ounce and a half of German
yeast in a quart of tepid milk, pour it over the flour, mix
"into a smooth batter, cover it with a cloth, and put it into
a screen by the fire for about an hour to rise. Put some
crumpet tins (which can be obtained of Messrs. Adams
& Son, of the Haymarket, at 4s. per dozen) on a stone
or iron baking sheet, and put them in the oven to
o-et hot ; smear with hot butter, and with a table-spoon fill
the tins with the batter, not disturbing the batter more
than is absolutely necessary ; put them on a hot plate or
in a quick oven until the bottom is set, when remove the
BREADS, ETC.
67
hoops, turn. them over, and bake the other side; about
five minutes will be sufficient for both sides. For use,
toast them on both sides, saturate with butter and serve,
cutting them in half, in a very hot muffin plate.
SCONES.
No. 7.
Take a tea-spoonful of carbonate of soda, half a tea-
spoonful of cream of tartar, and a cupful of buttermilk ;
work it up to a thick consistency with best Hungarian
flour ; add a pinch of salt, roll out, cut to size, and bake
on a girdle. This should make about six scones.
PLAIN BUNS.
No. 8.
Dissolve in half a pint of tepid milk half an ounce of
German yeast ; mix into it by degrees a pound of flour,
previously mixed with half an ounce of Borwick’s baking
powder, and add two ounces of warmed butter, two eggs, and
two ounces of pounded sugar ; work the whole well together,
kneading it with your fists, and making it into a smooth
round ball ; cover it with a cloth, and put it to rise for half
an hour in a warm place. Divide the dough when risen
into ten or twelve pieces ; roll them into balls, place them
on a floured baking tin, press them with the palm of the
hand so as to give them an oval shape, brush them with
yolk of egg and bake for about twenty minutes.
PLUM BUNS.
No. 9.
The same proces.s, only add with the sugar two ounces
of Sultana raisins, well washed and dried.
CHAPTER XL
TEA, COFFEE, COCOA.
TEA.
No. lo.
Page 16
Presented as published in 1887. 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 modernized reading is not available for this page yet. You are seeing the original text.
Put two pounds of flour into a pan, mixed with an
ounce of Borwick’s baking powder, making it hollow in
the centre ; dissolve, in two quarts of tepid water, an ounce
of German yeast ; pour it by degrees into the hollow of
the flour, working it in until it is all mixed ; cover with a
cloth, put it in a warm place to rise, and when it has risen
to double the original size, work it up again for a minute,
cover it with a cloth and let it rise again. Put on a baking
sheet some circular muffin tins (which can be obtained of
Messrs. Adams & Son, in the Haymarket, at 4s. a dozen),
and put them in the oven to get hot ; take them out, smear
with hot butter and half fill each tin with the dough ;
return them to the oven, and when the bottom is slightly
browned remove the hoops, turn them over and bake
slightly the other side. For use, toast them on each side,
holding them some distance from the fire to get hot in
the middle ; cut them in half, butter both insides well,
put them together again, cut them in halves or quarters,
and put them into a hot muffin plate and serve.
CRUMPETS.
No. 6.
Put two pounds of flour into a pan, mixing in a dessert-
spoonful of salt ; dissolve an ounce and a half of German
yeast in a quart of tepid milk, pour it over the flour, mix
"into a smooth batter, cover it with a cloth, and put it into
a screen by the fire for about an hour to rise. Put some
crumpet tins (which can be obtained of Messrs. Adams
& Son, of the Haymarket, at 4s. per dozen) on a stone
or iron baking sheet, and put them in the oven to
o-et hot ; smear with hot butter, and with a table-spoon fill
the tins with the batter, not disturbing the batter more
than is absolutely necessary ; put them on a hot plate or
in a quick oven until the bottom is set, when remove the
BREADS, ETC.
67
hoops, turn. them over, and bake the other side; about
five minutes will be sufficient for both sides. For use,
toast them on both sides, saturate with butter and serve,
cutting them in half, in a very hot muffin plate.
SCONES.
No. 7.
Take a tea-spoonful of carbonate of soda, half a tea-
spoonful of cream of tartar, and a cupful of buttermilk ;
work it up to a thick consistency with best Hungarian
flour ; add a pinch of salt, roll out, cut to size, and bake
on a girdle. This should make about six scones.
PLAIN BUNS.
No. 8.
Dissolve in half a pint of tepid milk half an ounce of
German yeast ; mix into it by degrees a pound of flour,
previously mixed with half an ounce of Borwick’s baking
powder, and add two ounces of warmed butter, two eggs, and
two ounces of pounded sugar ; work the whole well together,
kneading it with your fists, and making it into a smooth
round ball ; cover it with a cloth, and put it to rise for half
an hour in a warm place. Divide the dough when risen
into ten or twelve pieces ; roll them into balls, place them
on a floured baking tin, press them with the palm of the
hand so as to give them an oval shape, brush them with
yolk of egg and bake for about twenty minutes.
PLUM BUNS.
No. 9.
The same proces.s, only add with the sugar two ounces
of Sultana raisins, well washed and dried.
CHAPTER XL
TEA, COFFEE, COCOA.
TEA.
No. lo.