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tw 6a 6 PR t 9<Rap-¢ 9Rap die dpa ef a so $n toc
Melt fat in thick saucepan. When melted, add to it all the
other ingredients and mix well. Grease two. baking trays and
drop small spoonfuls of the mixture on to them. Bake in a
fairly fast oven for from 15 to 20 minutes till golden brown in
colour. Slip knife under the jumbles. If they have run together
cut them apart. Then roll the separate pieces over the knife.
Put carefully on a dish and in a few minutes they will be crisp.
Soda Loaf.
(This makes a change from scones, and is an excellent sub-
stitute if you should ever run out of bread) :
8o0zs. flour Pinch of salt 40z.lard
-1} teaspoons palin powder Teaspoon castor sugar
Sieve flour, salt and baking powder, and rub in lard. Add
sugar. Mix to a stiff dough with milk, milk and water, or plain
water, as preferred. Slightly knead and press into greased
cake-tin. Bake in moderate oven until light brown crust is
formed on top, generally about 1 hour.
Irish Scones.
2 good-sized boiled potatoes 80zs. flour✪ Soda Loaf
2oz8. margarine and lard Teaspoon salt
Tablespoon oatmeal 4. teaspoon baking powder
Mash the potatoes. Mix with flour, salt and baking powder.
Rub in fat. Mix to stiff dough with milk and water. Roll out
to about fin. thickness. Cut into rounds. Damp each round
with water, and sprinkle with oatmeal, gently pressing it on
with the fingers. Bake in moderate oven 10-20 minutes. Serve
hot with butter.
Spotted Angels.
8ozs. flour 4ozs. castor sugar
4ozs. lard and margarine 1 egg
4 teaspoonful lemon juice 1 tablespoonful currants✪ Spotted Angels
Cream butter and sugar and add lemon. Beat the egg and
add. Stir flour and currants — Roll out thinly. Cut in rounds
and prick with fork Place on a greased tin. Bake in moderate
oven for about 10 minutes, till pale brown in colour,
A Cake Without Eggs.
IIb. flour 2ozs peel
$lb. brown sugar 1 teaspoon baking powder
1 teaspoon spice or cinnamon 1 tablespoon vinegar
4lb, dripping Little milk
4lb. currants and sultanas✪ A Cake Without Eggs
Mix flour, sugar and spice Rub in the dripping, put in the
fruit, mix baking powder with milk, and pour into mixture,
add vinegar and stir in very quickly. Bake in a tin lined with
greased paper.
Dae SHS PE FA AT Eb CB ae ARs 5 Boe FP ES FR PR Se 6 Be Se OBS FR Be
(9 See 6 Sa 6 ins 6 3S S 8 f OEE
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BOOK OF COOKERY 19.
Bh ant 9m 0 tts ae PS $Ra 6 pKa 6 8a 6 P< 6 Pao EP aS PS ab Pn) 5 ds as EE
SAUCKS.
CCORDING to a certain French chef of my acquaintance,
the only sauce which the English really know how to make
well is Bread Sauce—“ a food fit only for puppies’?! Here
are several other appetising sauces, which may help you to prove
the fallacy of his opinion.
White Sauce.
loz. flour loz. margarine
$ pint milk and water — Pepper and salt✪ White Sauce
Melt the margarine, add the flour, and heat till all the mar-
' garine-is dissolved.. Add the milk in thirds, and stir briskly till
boiling. Continue to cook for 5 minutes. Add seasoning.
This is a foundation sauce, and caper, parsley, onion and egg
‘sauce are ail made in this way, with the addition of each
flavouring.
Proportions of flavourings to the above quantity of sauce.
1 dessertspoon chopped capers 2 chopped cooked onions
2 teaspoons chopped parsley 1 hard-boiled egg
Page 9 · 5 recipe records on this page
Presented as published in 1920. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Tres $C $B 6 § a 6 9S 6S 5 8 St 6 9 <b 8“ 6 Ss 9 a 6 8 6 0“ i 8S PK 6 f SE S 8H 6 Pa Fe
Da 6 9 6 Re NR FS a 8 9 8 YES FP Ph PS PT FP bP Pe dP
&
9 9 Rn eat 9 a6 £6 § a 8 9 6 Pa 6 9 a 6 9 a 8 Pw 8 Ps Pa 6 9d Pa 8 Ps 9d ltd fay) a oS PB 6 P66 Pe Pe 6 Pe Ps PS
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ibe WEEK END NOVELS
tw 6a 6 PR t 9<Rap-¢ 9Rap die dpa ef a so $n toc
Melt fat in thick saucepan. When melted, add to it all the
other ingredients and mix well. Grease two. baking trays and
drop small spoonfuls of the mixture on to them. Bake in a
fairly fast oven for from 15 to 20 minutes till golden brown in
colour. Slip knife under the jumbles. If they have run together
cut them apart. Then roll the separate pieces over the knife.
Put carefully on a dish and in a few minutes they will be crisp.
Soda Loaf.
(This makes a change from scones, and is an excellent sub-
stitute if you should ever run out of bread) :
8o0zs. flour Pinch of salt 40z.lard
-1} teaspoons palin powder Teaspoon castor sugar
Sieve flour, salt and baking powder, and rub in lard. Add
sugar. Mix to a stiff dough with milk, milk and water, or plain
water, as preferred. Slightly knead and press into greased
cake-tin. Bake in moderate oven until light brown crust is
formed on top, generally about 1 hour.
Irish Scones.
2 good-sized boiled potatoes 80zs. flour
2oz8. margarine and lard Teaspoon salt
Tablespoon oatmeal 4. teaspoon baking powder
Mash the potatoes. Mix with flour, salt and baking powder.
Rub in fat. Mix to stiff dough with milk and water. Roll out
to about fin. thickness. Cut into rounds. Damp each round
with water, and sprinkle with oatmeal, gently pressing it on
with the fingers. Bake in moderate oven 10-20 minutes. Serve
hot with butter.
Spotted Angels.
8ozs. flour 4ozs. castor sugar
4ozs. lard and margarine 1 egg
4 teaspoonful lemon juice 1 tablespoonful currants
Cream butter and sugar and add lemon. Beat the egg and
add. Stir flour and currants — Roll out thinly. Cut in rounds
and prick with fork Place on a greased tin. Bake in moderate
oven for about 10 minutes, till pale brown in colour,
A Cake Without Eggs.
IIb. flour 2ozs peel
$lb. brown sugar 1 teaspoon baking powder
1 teaspoon spice or cinnamon 1 tablespoon vinegar
4lb, dripping Little milk
4lb. currants and sultanas
Mix flour, sugar and spice Rub in the dripping, put in the
fruit, mix baking powder with milk, and pour into mixture,
add vinegar and stir in very quickly. Bake in a tin lined with
greased paper.
Dae SHS PE FA AT Eb CB ae ARs 5 Boe FP ES FR PR Se 6 Be Se OBS FR Be
(9 See 6 Sa 6 ins 6 3S S 8 f OEE
8
ph? Pea eed 9 a 9 SR 6 9 FF td 9 Pe 6 9 a 6 9 Th 6 9 6 9 SR 8 “> o PES Fa 8 8 Ts OT 8 Oe dP Eat 9 a i fb TC 6 RE Pa 6 PE 8 lf Pa |
a
Bas eo is hah cae
A Re Aa
» Sane 5s 6 5 “ts 6 SE 6 fe, 6 90 PE 6 | et Pe, 6 fC SO A 6 i 6 F< lt 6 6 i ¢ Bt. 6 9 Cs 6 9M 6 Pe 6 “Ces 6 § Ee 6 8 lt 6 Pas 6 $e <M 6 a
BOOK OF COOKERY 19.
Bh ant 9m 0 tts ae PS $Ra 6 pKa 6 8a 6 P< 6 Pao EP aS PS ab Pn) 5 ds as EE
SAUCKS.
CCORDING to a certain French chef of my acquaintance,
the only sauce which the English really know how to make
well is Bread Sauce—“ a food fit only for puppies’?! Here
are several other appetising sauces, which may help you to prove
the fallacy of his opinion.
White Sauce.
loz. flour loz. margarine
$ pint milk and water — Pepper and salt
Melt the margarine, add the flour, and heat till all the mar-
' garine-is dissolved.. Add the milk in thirds, and stir briskly till
boiling. Continue to cook for 5 minutes. Add seasoning.
This is a foundation sauce, and caper, parsley, onion and egg
‘sauce are ail made in this way, with the addition of each
flavouring.
Proportions of flavourings to the above quantity of sauce.
1 dessertspoon chopped capers 2 chopped cooked onions
2 teaspoons chopped parsley 1 hard-boiled egg