Domestic and economical cookery recipes

Beat butter and sugar together with wooden spoon, add one egg and half the hour and ground rice, stir these together add other egg and remainder of ground rice and hour, mix thoroughly, and bake in small greased moulds about fifteen minutes. N.B. — If the butter is at all hard the basin should be slightly warmed, then the butter and sugar will soon become creamy. No. 496. ORANGE CAKE. INGREDIENTS. 6 eggs. 6 ozs. of flour Rind of 3 oranges 10 ozs. of castor sugar h gill of orange juice METHOD. Put the yolks of the eggs into a basin, and stir with the 205 sugar until quite thick, add the grated rind of the oranges, warm the orange juice and put it to the mixture. Whip the whites stiffly, add the flour to the yolks ; lastly, add the whites of the eggs, and mix very lightly. Pour into a well-greased cake-tin, and bake from 20 to 30 minutes. No. 497. APRICOTS EN SURPRISE. INGREDIENTS. Sponge cake 4 tin of apricots A few drops vanilla essence I pint of cream. A little sugar METHOD. Cut the sponge cake into small rounds about half an inch thick. Whip up the cream till stiff, add the essence and sugar ; sprinkle each slice of sponge cake with a little of the apricot syrup, place half an apricot on each piece of cake, cut side downwards, and put a ring of the cream round the edge of the fruit. This is to represent a poached egg- No. 498. CHERRY CAKES. INGREDIENTS. 4 ozs. of butter 4 ozs. castor sugar 3 eggs Grated rind of ^ a lemon 4 ozs. candied cherries 8 ozs. flour METHOD. Beat butter and sugar to a cream, add the eggs well beaten, also the flour and lemon rind, beat 10 minutes, add the cherries and baking powder, pour into a mould lined with buttered paper, and bake in a slow oven 1| hours. N.B. — The mixture should be sufficiently stiff to prevent the cherries sinking to the bottom in baking. If eggs not enough, add a little milk. 206 HOVIS RECIPES. No. 499. BAKING INSTRUCTIONS. INGREDIENTS. 14 lbs. of “ Hovis ” flour 1 gallon of water 4 ozs. French or German yeast Use no salt METHOD. Dissolve the yeast in about 4 oz. of water (which should not exceed 90° Fahr.) and strain through muslin. Take the temperature of the “ Hovis ” flour, and if for example it is 60° Fahr. make the water 120° Fahr. the two added always making 180° Fahr. as per table below. The dough should be from 90 J to 95° Fahr., mix about 10 lbs. or say two-thirds of the “ Hovis ” flour with the gallon of water until it is an absolutely smooth batter, stir in the dissolved yeast, then complete the mixing with the remaining 4 lbs. of flour, weigh off and tin immediately. It will require from 20 to 40 minutes proof (according to the temperature of the bakehouse), and should be thoroughly well baked, say 10 minutes more than white bread. N.B. — It is preferable to use a mixing pan or a special small trough for mixing the “ Hovis ” in order to avoid, if possible, all foreign substances being scraped up with the dough, as sometimes happens when mixing is done on the ordinary board. It is also advised that the hands should not be rubbed out into the “ Hovis ” dough. This will prevent the close lumps that are sometimes to be detected when the loaf is cut through. No other flour should be used with the Hovis flour, not even for dusting. If Hovis Flour Hot Water is should be Total. 50° 130° 180° 55° 125° 180° 60° 120° 180°