Put butter and water on to boil. Whilst bubbling stir in
the flour, stir well, and count ten while you stir it over the
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(3)
ie . we * af,
~
*
»
+
fire till it is very stiff and leaves the sides of the saucepan.
Beat the eggs while the mixture is cooling a little, then add
them a third at a time, beating well each time, till they are
well beaten in. Put in dessertspoonfuls on a cold, greased oven
tray, and bake in a hot oven (450-475 deg.) for 15 minutes
without opening the oven door. Take a careful peep, and if
well risen lower the heat slightly, and cook another 10 minutes.
Leave in a warm place to cool off, and when required split open,
fill with whipped and sweetened cream, and dust with icing
sugar.
Quickly Made Sandwich Cake.
1 level breakfast cup flour. 2 tablespoons butter (melted
Pinch of. salt. thoroughly).
1 level teacup sugar. 3 tablespoons milk.
3 eggs. 2 teaspoons cream of tartar.
1 teaspoon carb. soda✪ Quickly Made Sandwich Cake.
Put ingredients in a basin, in the order given, mix together,
and then beat vigorously for about three minutes. If the mix-
ture seems a little stiff, stir in one tablespoon cold water. Pour
into prepared sandwich tins, and bake in a moderate oven (375-
400 deg.) for 15 minutes. This is also nice for small cakes.
Queen Cakes.
3 oz. butter. 2 tablespoons milk.
3 oz. sugar. 6 oz. self-raising flour.
2 eggs.
Cream butter and sugar; add eggs, beat well; add milk, with
a few drops of essence in it. Fold in sifted flour, and bake in a
fairly quick over (425 deg.) for 10 minutes. Two tablespoons
of cleaned currants may. be added if liked.✪ Queen Cakes They help to keep
the cakes moist.
Ginger Sponge.
4 lb. flour. 2 eggs.
13 teaspoons ground ginger. 3 oz. butter.
13 teaspoons cinnamon or Small cup sugar.
mixed spice. 1 level teaspoon carb. soda
4 teaspoon salt. in dessertspoonful boiling
1 gill milk. water.
1 tablespoon golden syrup✪ Ginger Sponge.
Cream butter and sugar, add eggs one at a time, beating
well. Slightly warm syrup and milk, and add to the mixture.
Now stir in all the dry ingredients, which have been sieved,
except carbonate of soda. Lastly, pour boiling water on the
soda, stir well, and add to the cake whilst fizzing. Bake in
sandwich tins slowly for 25 minutes (400-425 deg.). Do not
look for quarter hour, but if well risen and browning too much,
lower heat a little.
STOCK AND SOUPS
Any bones and scraps of meat should be put in cold water
and brought slowly to the boil, and allowed to cook slowly
for a long time. When cold, the fat should be skimmed off,
and the stock is then ready for soup, gravy, or a stew. Allow
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(4)
a
1 quart of water, and 1 teaspoon of salt to every 14 lb. of
meat and bones.
Clear Vegetable Soup.
1 small carrot Salt and pepper to taste
1 piece white celery 1 quart stock, made the day
3 turnip✪ Clear Vegetable Soup before.
Skim stock and bring to boil, add vegetables finely chopped,
cook 2 hour, thicken with 1 big teaspoon arrowroot blended
with a little stock or cold water.
Scotch Broth.
3 lb. neck mutton 3 tablespoons pearl barley
1 onion 1 teaspoon chopped parsley
1. carrot 1 tablespoon plain oatmeal
1 turnip Salt and pepper
1 stick celery 2 quarts water✪ Scotch Broth
Cut meat up small, removing fat, put with water, barley,
salt and pepper, into saucepan, and bring slowly to the boil.
Skim any fat off. Add vegetables cut small, and cook for 23
hours. Half an hour before serving stir in the oatmeal, and
add the chopped parsley just at the last. Serve with squares
of crisp toast.
Suggestions for White Soups.
Stock from rabbit, tripe or veal may be used for white soup.
Add an equal quantity of milk, bring to the boil, and thicken
with arrowroot. Season with butter, pepper and salt. A dash
of nutmeg makes a change.
Page 2 · 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
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Put butter and water on to boil. Whilst bubbling stir in
the flour, stir well, and count ten while you stir it over the
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(3)
ie . we * af,
~
*
»
+
fire till it is very stiff and leaves the sides of the saucepan.
Beat the eggs while the mixture is cooling a little, then add
them a third at a time, beating well each time, till they are
well beaten in. Put in dessertspoonfuls on a cold, greased oven
tray, and bake in a hot oven (450-475 deg.) for 15 minutes
without opening the oven door. Take a careful peep, and if
well risen lower the heat slightly, and cook another 10 minutes.
Leave in a warm place to cool off, and when required split open,
fill with whipped and sweetened cream, and dust with icing
sugar.
Quickly Made Sandwich Cake.
1 level breakfast cup flour. 2 tablespoons butter (melted
Pinch of. salt. thoroughly).
1 level teacup sugar. 3 tablespoons milk.
3 eggs. 2 teaspoons cream of tartar.
1 teaspoon carb. soda.
Put ingredients in a basin, in the order given, mix together,
and then beat vigorously for about three minutes. If the mix-
ture seems a little stiff, stir in one tablespoon cold water. Pour
into prepared sandwich tins, and bake in a moderate oven (375-
400 deg.) for 15 minutes. This is also nice for small cakes.
Queen Cakes.
3 oz. butter. 2 tablespoons milk.
3 oz. sugar. 6 oz. self-raising flour.
2 eggs.
Cream butter and sugar; add eggs, beat well; add milk, with
a few drops of essence in it. Fold in sifted flour, and bake in a
fairly quick over (425 deg.) for 10 minutes. Two tablespoons
of cleaned currants may. be added if liked. They help to keep
the cakes moist.
Ginger Sponge.
4 lb. flour. 2 eggs.
13 teaspoons ground ginger. 3 oz. butter.
13 teaspoons cinnamon or Small cup sugar.
mixed spice. 1 level teaspoon carb. soda
4 teaspoon salt. in dessertspoonful boiling
1 gill milk. water.
1 tablespoon golden syrup.
Cream butter and sugar, add eggs one at a time, beating
well. Slightly warm syrup and milk, and add to the mixture.
Now stir in all the dry ingredients, which have been sieved,
except carbonate of soda. Lastly, pour boiling water on the
soda, stir well, and add to the cake whilst fizzing. Bake in
sandwich tins slowly for 25 minutes (400-425 deg.). Do not
look for quarter hour, but if well risen and browning too much,
lower heat a little.
STOCK AND SOUPS
Any bones and scraps of meat should be put in cold water
and brought slowly to the boil, and allowed to cook slowly
for a long time. When cold, the fat should be skimmed off,
and the stock is then ready for soup, gravy, or a stew. Allow
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(4)
a
1 quart of water, and 1 teaspoon of salt to every 14 lb. of
meat and bones.
Clear Vegetable Soup.
1 small carrot Salt and pepper to taste
1 piece white celery 1 quart stock, made the day
3 turnip before.
Skim stock and bring to boil, add vegetables finely chopped,
cook 2 hour, thicken with 1 big teaspoon arrowroot blended
with a little stock or cold water.
Scotch Broth.
3 lb. neck mutton 3 tablespoons pearl barley
1 onion 1 teaspoon chopped parsley
1. carrot 1 tablespoon plain oatmeal
1 turnip Salt and pepper
1 stick celery 2 quarts water
Cut meat up small, removing fat, put with water, barley,
salt and pepper, into saucepan, and bring slowly to the boil.
Skim any fat off. Add vegetables cut small, and cook for 23
hours. Half an hour before serving stir in the oatmeal, and
add the chopped parsley just at the last. Serve with squares
of crisp toast.
Suggestions for White Soups.
Stock from rabbit, tripe or veal may be used for white soup.
Add an equal quantity of milk, bring to the boil, and thicken
with arrowroot. Season with butter, pepper and salt. A dash
of nutmeg makes a change.