16. Ginger Nuts. — Twelve units treacle, 8 of moist sugar, 8
of butter, 12 of flour, 1 of ground ginger, 1 of mixed spices✪ Ginger Nuts. Mix
the flour, sugar, and spices, w'arm the butter with the treacle, and
stir-to the flour till the whole is a smooth paste. Drop on buttered
paper, and bake for twenty minutes. A bit of candied peel may be
placed in each.
17. Jumbles. — Two units of sugar, butter, treacle, flour, and
ginger✪ Jumbles. Mix to a batter, and pour a spoonful into each jumble tin
(shallow circular trays about half an inch deep). They should be
thin as pancakes. When set, remove (juickly from the tin, roll
round the fingers, and set aside to get crisp.
18. Kugelhdpf requires a proper mould, with a hole in the middle.
Housekeeper and Cook 331
A tin one can be made, but it should be like a large ornamental border
mould in copper. Twelve units flour, 8 of brown sugar, 4 of butter,
4 of manukha raisins, 4 of sultanas, 4 of currants, 1 sliced almonds,
1 sliced peel, a little nutmeg, 4 units eggs✪ Kugelhdpf, j baking soda. Mix the
soda with the flour, add the sugar, and rub in the butter, add the
flour. Beat the yolks and whites sepai'ately, and mix rapidly with
the flour, using 4 or 6 units of milk to make it moist enough. The
batter must be very stiff. Butter the mould well, line it thickly
with bread-crumbs, put in the batter, and bake for one and a half
hours on a quick oven. Excellent for luncheon. It should be quite
brown all through.
19. Madeira Cake. — Four units eggs, butter, and sugar, 2 units
patent flour, 2 of plain flour, 4 units brandy. Beat butter, yolks,
and sugar till they are white. Dredge in the floui', add the whites
well whisked, the brandy, and some essence of lemon✪ Madeira Cake. Bake in a
papered mould, placing green citron in slices on the top.
20. Madelines. — Take the yolks left from the recipe for Angel
Cake, and to each put ^ unit of butter and sugar, j of cornflour, 1 of
patent flour, and some vanilla. Beat sugar, butter, and yolks to-
gether, and stir in the flour. Bake in buttered moulds, well dusted
with sugar, with a few candied orange flowers✪ Madelines on the top.
21. Orange Biscuits. — Boil whole oranges in two or three
watei\s. Remove pulp and juice, and pound the rind till quite
smooth. Add sufficient pulp and juice to bring the whole to a
smooth, thin paste. To every 8 units of this mixture add 8 units
of pounded loaf sugar, and 4 units of biscuit crumbs✪ Orange Biscuits. Spread
thinly on plates, and just dry in the oven, or a warm place. Cut
into slices or shapes.
22. Parioian Cake. — Sixteen units patent flour, 10 of butter, 12
units eggs, 6 of sugar, 4 uf ground almonds, cherries, and green
citron, 5 of whipped cream, 3 of brandy✪ Parisian Cake, ^ of salt. Beat yolks,
sugar, and butter ; add cream, brandy, and salt. Dredge in the
flour quickly, add the fruit, and bake in a quick oven.
23. Pound Cake. — Six units sugar, butter, flour, and currants.
Eight units of eggs. Beat very well, and add a little brandy✪ Pound Cake.
24. Plain Biscuits. — Sixteen units plain flour, salt, 1 unit yolk of
egg, milk sufficient to knead the whole into a stiff paste. Beat with
the rolling pin for ten minutes, roll out very thin, cut into biscuits,
and I ’ke ; or as follows : Sixteen units flour, 2 of butter, 10 of
milk ai.d water mixe✪ Plain Biscuitsd ; as before, pricking with a fork neatly. The
secret o^’ water-and-milk biscuit is beating the dough well and mak-
ing it stiff.
332
The Complete Indian
Page 231 · 11 recipe records on this page
Presented as published in 1898. 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
16. Ginger Nuts. — Twelve units treacle, 8 of moist sugar, 8 of butter, 12 of flour, 1 of ground ginger, 1 of mixed spices. Mix the flour, sugar, and spices, warm the butter with the treacle, and stir to the flour till the whole is a smooth paste. Drop on buttered paper, and bake for twenty minutes. A bit of candied peel may be placed in each.
17. Jumbles. — Two units of sugar, butter, treacle, flour, and ginger. Mix to a batter, and pour a spoonful into each jumble tin (shallow circular trays about half an inch deep). They should be thin as pancakes. When set, Remove quickly from the tin, roll round the fingers, and set aside to get crisp.
18. Kugelhopf requires a proper mould, with a hole in the middle.
Housekeeper and Cook 331
A tin one can be made, but it should be like a large ornamental border mould in copper. Twelve units flour, 8 of brown sugar, 4 of butter, 4 of manukha raisins, 4 of sultanas, 4 of currants, 1 of sliced almonds, 1 of sliced peel, a little nutmeg, 4 units eggs, j baking soda. Mix the soda with the flour, add the sugar, and rub in the butter, add the flour. Beat the yolks and whites separately, and mix rapidly with the flour, using 4 or 6 units of milk to make it moist enough. The batter must be very stiff. Butter the mould well, line it thickly with bread-crumbs, put in the batter, and bake for one and a half hours on a quick oven. Excellent for luncheon. It should be quite brown all through.
19. Madeira Cake. — Four units eggs, butter, and sugar, 2 units patent flour, 2 of plain flour, 4 units brandy. Beat butter, yolks, and sugar till they are white. Dredge in the flour, add the whites well whisked, the brandy, and some essence of lemon. Bake in a papered mould, placing green citron in slices on the top.
20. Madelines. — Take the yolks left from the recipe for Angel Cake, and to each put ^ unit of butter and sugar, j of cornflour, 1 of patent flour, and some vanilla. Beat sugar, butter, and yolks together, and stir in the flour. Bake in buttered moulds, well dusted with sugar, with a few candied orange flowers on the top.
21. Orange Biscuits. — Boil whole oranges in two or three waters. Remove pulp and juice, and pound the rind till quite smooth. Add sufficient pulp and juice to bring the whole to a smooth, thin paste. To every 8 units of this mixture add 8 units of pounded loaf sugar, and 4 units of biscuit crumbs. Spread thinly on plates, and just dry in the oven, or a warm place. Cut into slices or shapes.
22. Parisian Cake. — Sixteen units patent flour, 10 of butter, 12 units eggs, 6 of sugar, 4 of ground almonds, cherries, and green citron, 5 of whipped cream, 3 of brandy, ^ of salt. Beat yolks, sugar, and butter ; add cream, brandy, and salt. Dredge in the flour quickly, add the fruit, and bake in a quick oven.
23. Pound Cake. — Six units sugar, butter, flour, and currants. Eight units of eggs. Beat very well, and add a little brandy.
24. Plain Biscuits. — Sixteen units plain flour, salt, 1 unit yolk of egg, milk sufficient to knead the whole into a stiff paste. Beat with the rolling pin for ten minutes, roll out very thin, cut into biscuits, and I ’ke ; or as follows : Sixteen units flour, 2 of butter, 10 of milk and water mixed ; as before, pricking with a fork neatly. The secret of water-and-milk biscuit is beating the dough well and making it stiff.
The Complete Indian
Records on this page
Ginger NutsJumblesKugelhdpfRich Fruit CakeMadeira CakeMadelinesOrange BiscuitsParisian CakePound CakePlain BiscuitsPuffs Choux