quarters of a cup of butter, one egg, a dessertspoonful of sale-
ratus. Mix together the milk, egg and sugar, stir it until the
sugar is dissolved, warm the butter a little, stir it in, and add
lour until of a consistence to roll out ; then stir in the saieratus
dissolved in a little warm water. Boil in lard.
* Honpareil Doughnuts.
One and a half pints of milk, three-quarters of a pound
of sugar, half a pound of butter, half a nutmeg grated,
a little salt. Boil the milk; when a little cool, stir in
the butter, then the sugar and salt; and when only milk-
warm, stir enough flour in to make a sponge, set them over
night; in the morning, add a little more flour, and let them
rise again. When light, flour your paste-board, turn them
en it, roll out, and cut about half an inch in thickness, and
let them stand on the board, which you must flour to prevent
their sticking. When they rise again, put them in boiling lard,
and brown them nicely. Half a teacup of home-made yeast or
a ooffeeoupful of baker's yeast for this quantity.
246 OOOKEBT FROM EXPERIENCE.
Spanish Bunn, Vo. 1.
One aad a quarter pounds of flour, half a pound of butteTi
one pound of sugar, five eggs, a teacup of cream. Warm tfia
eream sufficiently to melt the butter, and whilst warm, stir in the
sugar. When cool, stir in the flour, then the eggs beaten light;
then add a wine-glass of mixed wine and brandy, and last two
teaspoons of cream of tartar dissolved in a tablespoonftd of hot
water ; then a teaspoonful of soda also dissolved in half a table-
spoon of hot water ; beat all well together, and add a teacup of
currants washed and dried with a tablespoonful of flour stirred
through them. Bake immediately in flat tins.
* Spanish Bunn, Ho. 2.
Six ounces of butter, one pound of sugar, three-quarters of a
pound of flour, four eggs, one cup of cream and one of currants,
two teaspoonsful of cream of tartar, and one of soda. Beat to-
gether the butter, sugar and yolks of eggs, then add the cream,
beat it in, and the flour with the cream of tartar sifted through
it, then the whites of the eggs beaten light ; and when well
mixed, stir in the soda dissolved in a little rose-water, and last
the currants. Ice whilst warm. Bake in 'flat tins. Very fine.
Spamsh Bunn, Vo. 8.
Three-quarters of a pound of sugar, a quarter of a pound of
butter, one pound and a quarter of flour, four eggs, a teacup of
currants, half a nutmeg grated, a little cinnamon, a wine-glass
of milk and one of brandy. Melt the butter and sugar in the
milk, sift the cream of tartar with the flour, and stir it in alter-
nately with the eggs (which are to be beaten separately and then
together), then add the spice and brandy, last the soda dissolved
«n a little rose-water. Beat all well together, and add the ouT'
rants, and bake in a quick oven in flat tins twenty minutes.
Albany Cakes.
One and a half pounds of flour, one of sugar, half a pound of
butter✪ Spanish Bunn No. 1 and a teblespoonful of lard, one egg, a tablespoonfiil of
OAKS. S4T
rose-wftteri a little oinnamon, and a teaspoonftd of pearlasli dia-
solved in a oup of sour cream* Stir the batter and sugar to a
oream witk the lard, add the beaten egg, oinnamon, eream and
lour Roll out in thin cakes, and bake on tins in a qniok oven.
A-Fs.
Cream half a pound of batter and t^•e same of sugar, add a
wine-glass and a half of cold water, ten drops of essence of lemon,
a few caraway seeds, and one pound of flour ' roll out as thin
as paper, and bake on buttered tins.
Band Tarts. ✪ Band Tarts
Page 119 · 2 recipe records on this page
Presented as published in 1905. 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
quarters of a cup of butter, one egg, a dessertspoonful of saleratus. Mix together the milk, egg and sugar, stir it until the sugar is dissolved, warm the butter a little, stir it in, and add flour until of a consistence to roll out ; then stir in the saieratus dissolved in a little warm water. Boil in lard.
* Honpareil Doughnuts. One and a half pints of milk, three-quarters of a pound of sugar, half a pound of butter, half a nutmeg grated, a little salt. Boil the milk; when a little cool, stir in the butter, then the sugar and salt; and when only milkwarm, stir enough flour in to make a sponge, set them over night; in the morning, add a little more flour, and let them rise again. When light, flour your paste-board, turn them en it, roll out, and cut about half an inch in thickness, and let them stand on the board, which you must flour to prevent their sticking. When they rise again, put them in boiling lard, and brown them nicely. Half a teacup of home-made yeast or a coffee-cupful of baker's yeast for this quantity.
Spanish Bun, No. 1. One and a quarter pounds of flour, half a pound of butter, one pound of sugar, five eggs, a teacup of cream. Warm the cream sufficiently to melt the butter, and whilst warm, stir in the sugar. When cool, stir in the flour, then the eggs beaten light; then add a wine-glass of mixed wine and brandy, and last two teaspoons of cream of tartar dissolved in a tablespoonful of hot water ; then a teaspoonful of soda also dissolved in half a tablespoon of hot water ; beat all well together, and add a teacup of currants washed and dried with a tablespoonful of flour stirred through them. Bake immediately in flat tins.
* Spanish Bun, No. 2. Six ounces of butter, one pound of sugar, three-quarters of a pound of flour, four eggs, one cup of cream and one of currants, two teaspoonsful of cream of tartar, and one of soda. Beat together the butter, sugar and yolks of eggs, then add the cream, beat it in, and the flour with the cream of tartar sifted through it, then the whites of the eggs beaten light ; and when well mixed, stir in the soda dissolved in a little rose-water, and last the currants. Ice whilst warm. Bake in flat tins. Very fine.
Spanish Bun, No. 3. Three-quarters of a pound of sugar, a quarter of a pound of butter, one pound and a quarter of flour, four eggs, a teacup of currants, half a nutmeg grated, a little cinnamon, a wine-glass of milk and one of brandy. Melt the butter and sugar in the milk, sift the cream of tartar with the flour, and stir it in alternately with the eggs (which are to be beaten separately and then together), then add the spice and brandy, last the soda dissolved in a little rose-water. Beat all well together, and add the currants, and bake in a quick oven in flat tins twenty minutes.
Albany Cakes. One and a half pounds of flour, one of sugar, half a pound of butter and a tablespoonful of lard, one egg, a tablespoonful of rose-water, a little cinnamon, and a teaspoonful of pearlash dissolved in a cup of sour cream. Stir the butter and sugar to a cream with the lard, add the beaten egg, cinnamon, cream and flour. Roll out in thin cakes, and bake on tins in a quick oven.
A-F's..
Cream half a pound of butter and the same of sugar, add a wine-glass and a half of cold water, ten drops of essence of lemon, a few caraway seeds, and one pound of flour ; roll out as thin as paper, and bake on buttered tins.
Band Tarts.
Records on this page
Spanish Bunn No. 1Band Tarts