Suffolk -bang Cheese. — There are cases
in Avhich dairy-fju'mers skim the milk before
they begin to make cheese. These cheeses arc
remarkable for their hardness, because caseine,
independently of the butter, is an exceedingly
hard substance ; and these cheeses are sometimes
brouglit into the market, and they are so hard
that the}' are the subject of many a joke. Of
such are the Suffolk-bang cheeses made by frugal
housewives in that county, who first take the
butter and send it to market, and then make
their cheese. It is said of it in derision that
"dogs bark at it, pigs grunt at it, but neither
of them can bite it." — Lanke&tcr.
Suffolk Buns. — Rub four ounces of lard
into a pound of ilour ; add a spoonful of salt,
two tea-s^xionfuls of baking powder, three
table-spoonfuls of sugar, and three table-
spoonfuls of currants or caraway-seeds. iMix
the dry ingredients thoroughly ; whisk two
eggs and stir them into the mixture, to make a
smooth firm paste. A little milk may be added
if necessary.✪ Suffolk Buns Roll the paste out to the thickness
of an inch. Stamp it in rounds, and bake these
on tins in a gentle oven. If preferred, ground
rice and butter may be used instead of Hour and
lard. Time to bake, three-quarters of an hour.
Suffolk Dumplings. — Mix some bread
dough lightly with milk instead of water ; let
it rise before the fire for an hour. Have ready
a saucepan of fast-boiling water. Divide the
dough into balls the size of an orange, thi-ow
them into the water, and boil them quickly
until done enough. When a fork stuck to the
centre of them✪ Suffolk Dumplings comes out quite clean they are
done enough. Serve at once. When eating
the dumplings do not cut them with a knife, but
tear them apart with a fork and spoon. Send
butter and sugar, and lemon-juice, or treacle, to
table with them. Time to boil, twenty minutes.
Sufficient, allow one for each person.
Suffolk Dumplings («'« Hard or Sufltolk
Dumplings).
Sugar, Barley. — Take any quantity of
clarified sugar in that state that on dipping the
finger into the pan the sugar which adheres to
it will break with a slight noise ; this is called
crackling. When the sugar is near this, put in
two or three drops of lemon- juice or a little
vinegar to prevent its graining. When it has
come to the crack, take it off instantly, and dip
the pan into cold water to prevent its burning;
let it stand a little, and then pour it on a
marble which must have been previously rubbed
with oil. Cut the sugar into small pieces, when
it will be ready for use. One drop of citron
will flavour a considerable quantity.
Sugar Biscuits.— No. l. Beat a pound of
fresh butter to cream. Add a pound of pow-
dered and sifted sugar and a pound of dried
flour, and any flavouring that may be preferred.
Page 1927 · 2 recipe records on this page
Presented as published in 1892. 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
Suffolk -bang Cheese. — There are cases in Avhich dairy-farmers skim the milk before they begin to make cheese. These cheeses arc remarkable for their hardness, because caseine, independently of the butter, is an exceedingly hard substance ; and these cheeses are sometimes brouglit into the market, and they are so hard that the}' are the subject of many a joke. Of such are the Suffolk-bang cheeses made by frugal housewives in that county, who first take the butter and send it to market, and then make their cheese. It is said of it in derision that "dogs bark at it, pigs grunt at it, but neither of them can bite it." — Lankester.
Suffolk Buns. — Rub four ounces of lard into a pound of ilour ; add a spoonful of salt, two tea-spoonfuls of baking powder, three table-spoonfuls of sugar, and three tablespoonfuls of currants or caraway-seeds. iMix the dry ingredients thoroughly ; whisk two eggs and stir them into the mixture, to make a smooth firm paste. A little milk may be added if necessary. Roll the paste out to the thickness of an inch. Stamp it in rounds, and bake these on tins in a gentle oven. If preferred, ground rice and butter may be used instead of Hour and lard. Time to bake, three-quarters of an hour.
Suffolk Dumplings. — Mix some bread dough lightly with milk instead of water ; let it rise before the fire for an hour. Have ready a saucepan of fast-boiling water. Divide the dough into balls the size of an orange, throw them into the water, and boil them quickly until done enough. When a fork stuck to the centre of them comes out quite clean they are done enough. Serve at once. When eating the dumplings do not cut them with a knife, but tear them apart with a fork and spoon. Send butter and sugar, and lemon-juice, or treacle, to table with them. Time to boil, twenty minutes. Sufficient, allow one for each person.
Suffolk Dumplings («'« Hard or Sufltolk Dumplings).
Sugar, Barley. — Take any quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise ; this is called crackling. When the sugar is near this, put in two or three drops of lemon- juice or a little vinegar to prevent its graining. When it has come to the crack, take it off instantly, and dip the pan into cold water to prevent its burning; let it stand a little, and then pour it on a marble which must have been previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity.
Sugar Biscuits.— No. l. Beat a pound of fresh butter to cream. Add a pound of powdered and sifted sugar and a pound of dried flour, and any flavouring that may be preferred.
Records on this page
Suffolk BunsSuffolk Dumplings