The tea-time recipe book (B book)

9 Ka. hase” : ie ne e % i, i e! 3 he f, o ee) } » : mt nT 7 heh (A; NU The A A x Tea-Time Recipe & BookA & ge BROWN © POLSON Paisley, and 6 Bouverie Street London, E.C. {Entered at Stationers’ Hall.] Re INDEX. PAGE | — PAGE HINTS ON BAKING, 3 to 7} PASTRY :— Cheese - - MILK BREAD & SCONES: pee fe 3 : Choux Pastry - - 20 Cream Muffins AGI pclae taeda 2 18 Hovis scones - - 9) Macaroon Tartlets - 19 Hot Muffins ~- - 8 Puff Pastr f et i Little Dinner Loaves 9 2 Milk Bread Twists 10} BISCUITS:— Scotch Breakfast German Biscuits -17 Scones. - : 3 Rice Biscuits - ekg Scotch Pancakes or Wheaten Meal Drop Scones - 10 Biscuits a Et: Spiced Bread - ~ 11) - Scotch Shortbread ~- 20 Wheaten Meal Scones 8 Whole-Wheat Flour | CAKES:— Scones - - -“10} “Apple Cakie tel ae 027 ROLLS & SMALL CAKES: Adelaide Cakes - 13 Afternoon Tea Cakes 16 Almond Buns - - 16 . Wafers oe 63 Dough Nuts - - 15 Ethel Cakes - - 14 Hot Cross Buns) - II Lemon Scones - - 13 London Buns - = 12 Paisley Diamonds - 13 Rolls. - - II Jam Sandwich 12 Peach Shortcakes - 12 Queen Cakes - - 15 Raspberry Buns - 16 Rock Cakes: - - 14 Swiss Roll - - 14 Caraway Lunch Cake 21 Christmas Plum Cake. - - - 27 Corn Flour Cake - 22 Cherry Cake - ~ 27% Erin Cakes’ - - 23 Fereneze Cake \2hee Gleniffer Cake - 28 Honey Cake - “Ze Lemon Sponge Cake 26 Madeira Cake - = 23 Mocha Corn Flour Cake - . - 24 Mondamin Cake - 26 Orange Cake - - 21 Plain Gingerbread - 21 Royal Cake - - 24 “Sponge Cake - - 26 Vanduara Lunch Shortbread Cakes - 16 Cake - : - 22 Equivalent Weights and Measures ... oe .. 28 Tins for Sule f $3 rh . 126 Useful Hints on Baking. The first requisites for successful and wholesome baking are :— The utmost cleanliness of all utensils and _of the hands when mixing ; The soundness and sweetness of. all the ingredients ; Coolness and attention to the directions. UTENSILS. Below we give a list of the utensils required for the following recipes. Most of these will be found in an ordinary kitchen. Scales and a Set of Weights, Gill and Pint Measures, Iniwant of these, the tables on page 28 will be found useful. Pastry Board and Rolling Pin on which to work dough, pastry, etc. . A few Bowls of different sizes, lron and Wooden Spoons, Knives and Forks for mixing ingredients. Griddle for firing scones, pancakes, etc. Sugar Credger for sifting sugar over cakes, tarts, puddings, etc. Wire Tray for cooling cakes, etc., on Wire Strainer for straining sauces and gravies. Pie Dishes.—A few of different sizes for puddings, etc. Small Brushes for greasing tins and brushing pastry. Grater for grating bread, cocoanut, almonds, orange and lemon peel, etc. Cake, Patty and Tart Tins for baking, Hints on Baking. UTENSILS (Continued). Pastry Cutters for ae out shapes and ornamenting pastry. Egg Whisk for whisking eggs. We supply a few cookery utensils and baking tins, which are specially made for us in large quantities, and, as we take only a nominal profit, the prices, we believe, are very moderate. A list of these is given on page 28. INGREDIENTS. Flour.—Flour should be perfectly dry when used for baking. If at all damp, the preparation is sure to be heavy. Before using the flour it is a good plan to place it for an hour or two before the fire until it feels warm and dry, and then run it through a sieve. Good flour should have a pleasant smell, and an absence of acid or rancid taste. A test for good flour is the amount of liquid it will absorb, and when spread out it should show no traces of bran. Milk.—Milk should be perfectly sweet, as, if slightly sour, it will not only injure the flavour of the bread, etc., but in sultry weather will often cause it to be quite uneatable.