\ lb. Coomb’s aerated flour \ lb. castor sugar | lb. butter INGREDIENTS. 3 eggs i pint cream 10 drops essence almond✪ Madeira Cake METHOD. Rub the butter into the flour, add the sugar. Beat the eggs well, add to them the cream and flavouring essence, 192 pour to the dry ingredients, and mix all thoroughly. Pour into a cake-tin lined with greased paper, and bake one and a quarter hours in a moderate oven. No. 464. CORNFLOUR CAKES INGREDIENTS. 2 ozs. butter 2 ozs. Hour (Coomb’s aerated) 2 ozs. sugar 4 ozs. cornflour (Brown and Poison’s) 2 eggs✪ Cornflour Cakes METHOD. Cream the butter and sugar ; add the eggs, flour, and cornflour. Beat all well together. Bake in small greased tins, about fifteen minutes. No. 465. ARROWROOT BISCUITS. INGREDIENTS. 2 ozs. sugar 4 ozs. arrowroot 2 ozs. butter 3 ozs. flour (Coomb’s aerated) l egg✪ Arrowroot Biscuits METHOD. Cream the butter and sugar, add the egg, stir well, add the flour and arrowroot by degrees, roll out very thinly on to a well floured board, cut in rounds, bake on a greased tin, ten to fifteen minutes, in a moderate oven. < No. 466. GENEVA BUNS. INGREDIENTS. 1 lb. flour 1 oz. yeast pint milk 3 ozs. sugar 5 ozs. butter 2 ozs. peel. Salt✪ Geneva Buns METHOD. Put the flour, salt, sugar, and candied peel, cut up into a Cookery and Cleanliness are next to Godliness Richmond's Cookers are the Best. 193 basin, and mix well, put the milk and butter into a sauce- pan and warm it, cream the yeast, add the warm milk to it, pour to the dry ingredients, and mix thoroughly, put in a warm place to rise ; form into buns, put on a greased tin, set to prove again quarter of an hour, bake twenty minutes. No. 467. BERLIN PANCAKES. INGREDIENTS. f lb. of flour. 1 egg | lb. of fiorador or ground rice ^ lb. of butter 2 ozs. of castor sugar Jam. Milk. Frying Fat✪ Berlin Pancakes METHOD. Put flour, sugar, and ground rice into a basin, rub in the butter, beat the egg well, pour in a little milk, add to the dry ingredients, and form into a stiff paste. Poll out as thinly as possible on a floured board, cut into rounds, with a fancy cutter, put a little jam upon the centre of a round of paste, wet the edges, put another round on the top ; press the edges well together, and fry in hot fat until a light brown. No. 468. QUEEN CAKES. INGREDIENTS. 4 ozs. of flour 4 ozs. of butter 4 ozs. of sugar A pinch of salt METHOD. Cream the butter, add the sugar and flour, beat in the eggs. Add the grated rind, and half fill well-greased Queen cake-tins with the mixture. Sprinkle a few currants upon the top of each little cake. Bake in a quick oven about 10 minutes. 2 eggs A few currants •V grated rind of lemon✪ Queen Cakes M 194 No. 469. DOROTHY’S CAKE. 8 ozs. of flour 4 ozs. of butter 4 ozs. of castor sugar 1 egg A pinch of salt INGREDIENTS. 1 oz. of candied peel 3 ozs. of currants 4 pint of milk (about) of grated lemon rind✪ Dorothy’s Cake METHOD. Rub the butter into the flour as for short pastry. Beat the whites of the eggs to a firm froth. Add the milk to the yolks, which must be well beaten. Add to all the dry ingredients, and mix well together. Line a cake-tin with thick paper, and pour in the mixture. Bake in a moderate oven about one and a half hours. No. 470. ITALIAN FRITTERS. INGREDIENTS. 2 French rolls 1 glass of wine 2 ozs. of butter \ lb. of apricot jam✪ Italian Fritters METHOD.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

\ lb. Coomb’s aerated flour \ lb. castor sugar | lb. butter INGREDIENTS. 3 eggs i pint cream 10 drops essence almond METHOD. Rub the butter into the flour, add the sugar. Beat the eggs well, add to them the cream and flavouring essence, 192 pour to the dry ingredients, and mix all thoroughly. Pour into a cake-tin lined with greased paper, and bake one and a quarter hours in a moderate oven. No. 464. CORNFLOUR CAKES INGREDIENTS. 2 ozs. butter 2 ozs. Hour (Coomb’s aerated) 2 ozs. sugar 4 ozs. cornflour (Brown and Poison’s) 2 eggs METHOD. Cream the butter and sugar ; add the eggs, flour, and cornflour. Beat all well together. Bake in small greased tins, about fifteen minutes. No. 465. ARROWROOT BISCUITS. INGREDIENTS. 2 ozs. sugar 4 ozs. arrowroot 2 ozs. butter 3 ozs. flour (Coomb’s aerated) l egg METHOD. Cream the butter and sugar, add the egg, stir well, add the flour and arrowroot by degrees, roll out very thinly on to a well floured board, cut in rounds, bake on a greased tin, ten to fifteen minutes, in a moderate oven. < No. 466. GENEVA BUNS. INGREDIENTS. 1 lb. flour 1 oz. yeast pint milk 3 ozs. sugar 5 ozs. butter 2 ozs. peel. Salt METHOD. Put the flour, salt, sugar, and candied peel, cut up into a Cookery and Cleanliness are next to Godliness Richmond's Cookers are the Best. 193 basin, and mix well, put the milk and butter into a sauce- pan and warm it, cream the yeast, add the warm milk to it, pour to the dry ingredients, and mix thoroughly, put in a warm place to rise ; form into buns, put on a greased tin, set to prove again quarter of an hour, bake twenty minutes. No. 467. BERLIN PANCAKES. INGREDIENTS. f lb. of flour. 1 egg | lb. of fiorador or ground rice ^ lb. of butter 2 ozs. of castor sugar Jam. Milk. Frying Fat METHOD. Put flour, sugar, and ground rice into a basin, rub in the butter, beat the egg well, pour in a little milk, add to the dry ingredients, and form into a stiff paste. Poll out as thinly as possible on a floured board, cut into rounds, with a fancy cutter, put a little jam upon the centre of a round of paste, wet the edges, put another round on the top ; press the edges well together, and fry in hot fat until a light brown. No. 468. QUEEN CAKES. INGREDIENTS. 4 ozs. of flour 4 ozs. of butter 4 ozs. of sugar A pinch of salt METHOD. Cream the butter, add the sugar and flour, beat in the eggs. Add the grated rind, and half fill well-greased Queen cake-tins with the mixture. Sprinkle a few currants upon the top of each little cake. Bake in a quick oven about 10 minutes. 2 eggs A few currants •V grated rind of lemon M 194 No. 469. DOROTHY’S CAKE. 8 ozs. of flour 4 ozs. of butter 4 ozs. of castor sugar 1 egg A pinch of salt INGREDIENTS. 1 oz. of candied peel 3 ozs. of currants 4 pint of milk (about) of grated lemon rind METHOD. Rub the butter into the flour as for short pastry. Beat the whites of the eggs to a firm froth. Add the milk to the yolks, which must be well beaten. Add to all the dry ingredients, and mix well together. Line a cake-tin with thick paper, and pour in the mixture. Bake in a moderate oven about one and a half hours. No. 470. ITALIAN FRITTERS. INGREDIENTS. 2 French rolls 1 glass of wine 2 ozs. of butter \ lb. of apricot jam METHOD.

Domestic and economical cookery recipes