ream the yeast and teaspoonful of castor sup'ar
together, add the tepid milk and strain into half
the flour to form sponge. Let it rise an hour,
then rub the butter into the other half lb. of flour
adding sultanas, castor sugar, and candied peel, and
the sponge from the other basin. Now beat in the
eggs well, one at a time with the hand, and set it to
rise again. When well risen, form into eight rocky
buns, sprinkle the crushed lump sugar on top, also a
few comfits ; let them prove, and then bake. Place
them on a grid shelf underneath the browning shelf in
oven, reducing the gas every five minutes.
Orange Cake.— Take a quarter of a pound of butter
and a quarter of a pound of sugar and beat it to a
cream. _ Now beat two eggs, add them, and beat
again ; stir in a quarter of a pound of flour, mixed with
a teaspoonful of baking powder. Grate the rind of
one orange✪ Orange Cake and add it. Pour into a greased and
paper-lined tin and bake about half an hour.
Milk Rolls. —One egg, about 1 lb. flour, half pint
of milk, two ounces of butter, sultanas or currants
three ounces of sugar and half an ounce of yeast✪ Milk Rolls.
Break the egg into a cup, cream the yeast with a
teaspoonful of the sugar, melt the butter, and warm
the milk with it ; also add the egg, pour it on the yeast,
and stir well together; mix in the sugar and sufficient
flour to make a soft dough. Let rise until very light,
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THE HOUSEHOLD
then shape into rolls, adding a few ctirrants or sultanas.
Prove the rolls and then bake about twelve minutes
in a hot oven ; they should be glazed with sugar and
milk or the white of an egg.
Angel Cake. — Beat up to a stiff froth six egg whites,
then gently mix in threequarters oi a pound of
powdered sugar and one ounce of sifted flour✪ Angel Cake ; then
thoroughly mix for one minute. Transfer it into a
lightly-buttered pan, and bake in a moderate oven for
twenty minutes. Remove it from the oven and let it
get cold.
Thick Gingerbread. — Rub a quarter of a pound of
butter or dripping into three-quarters of a pound of
flour, add two ounces of brown Demerara sugar, and
one ounce of ground ginger ; beat up two eggs and add
to them half a pound of treacle. Mix all together, add¬
ing lastly one small teaspoonful of carbonate of soda
dissolved in three tablespoonfuls of milk✪ Thick Gingerbread. Stir it well
in; pour into a greased tin, baking in a rather slow
oven from one to two hours. If this gingerbread is
cooked quickly it wall be of a light colour inside, if
cooked slowly it will be dark all through.
Soda Cake— i lb. of flour, £ lb. ground rice, £ lb.
currants, £ lb. butter or dripping, £ lb. candied peel,
i lb. sugar, 2 eggs, and i teaspoonful of carbonate
of soda, dissolved in half a pint of cold milk✪ Soda Cake.
Pass the flour through a sieve and rub in the butter ;
add the currants, candied peel and sugar, then beat
in one egg and add half the milk, and then the other
egg and the rest of the milk and soda. Beat well for
two minutes and bake in a moderate oven about one
hour and a half.
Gingerbread Cake.— Ingredients : f lb. flour, £ lb.
treacle, £ lb. butter, 2 ozs. candied peel, £ lb. moist
sugar, 2 eggs, £ gill of milk, £ oz. ground ginger, £
teaspoonful of carbonate of soda✪ Gingerbread Cake.
GAS COOKERY BOOK.
197
Page 107 · 7 recipe records on this page
Presented as published in 1900. 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
Cream the yeast and teaspoonful of castor sugar together, add the tepid milk and strain into half the flour to form sponge. Let it rise an hour, then rub the butter into the other half lb. of flour adding sultanas, castor sugar, and candied peel, and the sponge from the other basin. Now beat in the eggs well, one at a time with the hand, and set it to rise again. When well risen, form into eight rocky buns, sprinkle the crushed lump sugar on top, also a few comfits ; let them prove, and then bake. Place them on a grid shelf underneath the browning shelf in oven, reducing the gas every five minutes.
Orange Cake.— Take a quarter of a pound of butter and a quarter of a pound of sugar and beat it to a cream. _ Now beat two eggs, add them, and beat again ; stir in a quarter of a pound of flour, mixed with a teaspoonful of baking powder. Grate the rind of one orange and add it. Pour into a greased and paper-lined tin and bake about half an hour.
Milk Rolls. —One egg, about 1 lb. flour, half pint of milk, two ounces of butter, sultanas or currants three ounces of sugar and half an ounce of yeast.
Break the egg into a cup, cream the yeast with a teaspoonful of the sugar, melt the butter, and warm the milk with it ; also add the egg, pour it on the yeast, and stir well together; mix in the sugar and sufficient flour to make a soft dough. Let rise until very light,
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then shape into rolls, adding a few ctirrants or sultanas.
Prove the rolls and then bake about twelve minutes in a hot oven ; they should be glazed with sugar and milk or the white of an egg.
Angel Cake. — Beat up to a stiff froth six egg whites, then gently mix in three-quarters of a pound of powdered sugar and one ounce of sifted flour ; then thoroughly mix for one minute. Transfer it into a lightly-buttered pan, and bake in a moderate oven for twenty minutes. Remove it from the oven and let it get cold.
Thick Gingerbread. — Rub a quarter of a pound of butter or dripping into three-quarters of a pound of flour, add two ounces of brown Demerara sugar, and one ounce of ground ginger ; beat up two eggs and add to them half a pound of treacle. Mix all together, add¬ ing lastly one small teaspoonful of carbonate of soda dissolved in three tablespoonfuls of milk. Stir it well in; pour into a greased tin, baking in a rather slow oven from one to two hours. If this gingerbread is cooked quickly it will be of a light colour inside, if cooked slowly it will be dark all through.
Soda Cake— i lb. of flour, £ lb. ground rice, £ lb. currants, £ lb. butter or dripping, £ lb. candied peel, i lb. sugar, 2 eggs, and i teaspoonful of carbonate of soda, dissolved in half a pint of cold milk.
Pass the flour through a sieve and rub in the butter ; add the currants, candied peel and sugar, then beat in one egg and add half the milk, and then the other egg and the rest of the milk and soda. Beat well for two minutes and bake in a moderate oven about one hour and a half.
Gingerbread Cake.— Ingredients : f lb. flour, £ lb. treacle, £ lb. butter, 2 ozs. candied peel, £ lb. moist sugar, 2 eggs, £ gill of milk, £ oz. ground ginger, £ teaspoonful of carbonate of soda.
Records on this page
Orange CakeMilk RollsAngel CakeThick GingerbreadSoda CakeGingerbread CakeGingerbread Cake