FoodNet

Breakfasts, luncheons, and ball suppers

1887

Page 60

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AWARDED. JMlWfeSi EXHIBITION, .1884. economiser of fuel as well as an excellent performer of all necessary co king. The fire can be lighted in a much shorter time than or- dinary Kitchener fires. Can be had with either vertical fas shown) or horizontal fire bars. These Ranges all have 17 in. deep hot-plates, and are all 23 in. high. Oven and Boiler. Length of Range, Sizes of Oven, and Ovens. Prices. Boiler. Wide. £ s. ti. 2-ft. 4-in. 10-in. 2 12 6 2-ft. 6- in. 12-in. 2 15 0 2- ft. 8 in. 12-in. 2 15 0 3- ft. 0-in. 14-in. 3 5 0 3- ft. 6-in. 16-in. 4 5 0 Oven and Sham. 2-ft. 0-in. 10 in. 1 17 6 2-ft. 2-in. 12-in. 2 0 0 2- ft. 6-in. 14-in. 2 10 0 3- ft. 0 in. 14-in. 2 15 0 3-ft. 2-in. 16-in. 3 5 0 LOVELOCK’S IMPROVED UINOING & SAUSAGE MAKING MACHINES & COFFEE MILLS FOR DOMESTIC USE. No. 2. 15s. Od. No. 3. 21s. Od. No. 4. 42s. Od. They are unrivalled for simplicity and efficiency, and for promoting domestic economy are invaluaVde in every household. Can be obtained of Ironmongers and Dealers in all parts of the World. Wholesale of J. F. LOVELOCK, Broadway Works Hamburg Street, HacKney, London. ESTABLISHED 1856. PRICES OF MINCERS. No. I. lOs. 6d. PRICES OF COFFEE MILLS. No. I. 6s. Od. No. 2. 8s. Od. No. 3. lOs. Od. No. 4. 14s. Od. i6 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. of A FEW RECIPES FOR HOUSEHOLD USE TO MAKE BREAD .—To every pound of flour add a large heaped-vi> teasioonful Borwick s Gold Medal Baking Powder with a little salt, and thoroughly mix while in a dry state, then pour on gradually about half-a-pint of cold water, or milk and water, mixing quickly but thoroughly into a dough of the usual consistence, taking care not to knead it more than is necessary to mix it perfectly ; make it into small loaves which must be immediately put into a quick oven. ’ PUFF PASTE.— Mix one pound of flour with a teaspoonful of Borwick’s Gold Medal Baking Powder, then cut half-a-pound of butter into slices, roll it in thin sheets on some of your flour, wet up the rest with about a quarter of a pint of water, see that it Js about as stiff as your butter, roll it to a thin sheet, cover it with your sheets of butter double it in a three double ; do the same five times. It is then fit for use, or it may stand an hour covered over to keep the air from it. , MAKE A RICH PLUM CAKE.— Take half-a-pound of butter and halt-a-pound of white sifted sugar, beat these with the hand well together to a cream, add four eggs, one at a time, and well beat each one with the butter and sugar, lightly mix in one pound of flour previously mi.xed with one teaspoonful of Borwick’s Gold Medal Baking Powder, then lightly mix with the whole half-a-pound of sultanas, bake at once, thoroughly, in a quick oven. / „ A GOOD PLAIN CAKE. — Mix well together one pound of ' flour, two full teaspoonfuls of Borwick's Gold Medal Baking Powder, a little salt and spice, and a quarter-of-a-pound of sugar, rub in a quarter-of-a-pound of butter, add six ounces of sultanas, two ounces ol currants, and one ounce ot candied peel ; moisten the whole with two eggs and half-a- teacupful of milk previously beaten together; bake in a quick oven very thoroughly.