The official handbook for the National Training School for Cookery

7. We grease a baking tin with dripping or butter, and put the cakes on it. 8. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for about twenty minutes ; they should be a light brown when baked. 9. The cakes are then ready for use. 406 National Training School for Cookery. ROCK CAKES. Average cost of "Rock Cakes' (about one pound). d. \ lb. of flour x\ \ lb. of currants , J lb. of sugar i i oz. of candied peel i i teaspoonful of baking powder o\ i teaspoonful of grated nutmeg or ginger o\ 3 oz. of clarified dripping 2 1 egg 1 About 1 tablespoonful of milk oj Time required, half an hoiir. Now we will show you how to make Rock Cakes. 1. We put half a pound of flour into a basin. 2. We stir one teaspoonful of baking powder into the flour. 3. We take three ounces of clarified drippings and rub it well into the flour with our hands, until there are no lumps remaining. 4. We take a quarter of a pound of currants, put them in a cloth, rub them clean, and pick them over to see that there are no stones with them. 5. We add the currants to the flour, also one teaspoonful of ground ginger or grated nutmeg, and a quarter of a pound of crushed loaf sugar. 6. We take one ounce of candied peel, cut it in pieces, and add it to the other ingredients. 7. We mix all these ingredients together with a wooden spoon. 8. We break one egg into a cup, and beat it up with about one tablespoonful of milk. 9. We pour this into the basin, and mix all well together into a very stiff paste. Lesson on Making Rock Cakes. 10. We take a tin, and grease it with dripping. 11. We divide the paste into small portions with two forks, and lay them in rough heaps on the tin. 12. We put them into the oven (the thermometer at the oven door should rise to 2400) to bake for about fifteen minutes. 13. After that time we take them out of the oven, and the cakes are then ready for use. 408 National Training School for Cookery. BUNS. Average cost of " Buns " (this quantity will make about twenty-seven). d. i oz. of German yeast i I J lb. of flour 3 J 3 gills of milk i| i oz. of butter j £ lb. of moist sugar i | lb. of sultana raisins or currants i J _9i Time required, about tzvo horns and a half. Now we will show you how to make Buns. 1. We put one gill and a half (one gill is a quarter of a pint) of milk into a saucepan and put it on the fire. 2. We put one ounce of German yeast into a basin, 3. When the milk is just warm, we pour it by degrees on to the yeasty mixing them well together with a spoon. 4. We put one pound of flour into a large basin and stir into it the milk and yeast, mixing it into a dough. 5. We cover the basin with a cloth, and stand it on the fender, and let it rise for about one hour. 6. We put one gill and a half of milk into a saucepan, with one ounce of butter, and put it on the fire to warm. 7. We put half a pound of flour into a basin and stir into it the milk and butter. 8. When the dough is sufficiently risen, we turn it into this mixture, and work them well together. 9. We now add a quarter of a pound of sultana raisins or currants and a quarter of a pound of moist sugar, and mix all well together.