N.B. — If currants are used they should be well washed, dried in a cloth, and
carefully picked over to see if there are any stones mixed with them.
10. We cover the basin with a cloth and stand it near
the fire to rise again for one hour.
Lesson on Making Buns. 409
11. After that time we take a tin and grease it with
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408 National Training School for Cooker v.
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Lesson on Making Buns.
409
11. After that time we take a tin and grease it with
dripping or butter.
N.B.— If there is no tin, the shelf from the oven should be greased and used
instead.
12. We flour a paste board and turn the dough out on it.
13. We take a knife, dip it in flour, and cut the dough
into pieces.
14. We flour our hands, and form the dough into balls.
N.B. — This quantity of dough will make about twenty-seven ordinary sized
buns.
15. We put the buns on the tin.
16. We put the tin into the oven (the thermometer at
the oven door should rise to 2400) to bake the buns for
about half an hour.
17. When they are half done, we take the tin out of the
oven, brush the buns over with water, and sprinkle white
sugar over them.
18. We now put the tin back in the oven.
19. When the buns are sufficiently baked, we take them
off the tin and slant them against a plate until they are
cold. They are then ready for serving.
N.B. — This will prevent their getting heavy.
4io National Training School for Cookery.
RICE BUNS.
Average cost of " Rice Buns" (about eight or ten).
INGREDIENTS.
d.
1 tablespoonful of flour y i
5 lb. of ground rice J lz
\ lb. of sugar i
2 oz. of butter 2
2 eggs 2
£ a teaspoonful of baking powder 0}
Time required, half an hour.
Now we will show you how to make Rice Buns.
1. We put a quarter of a pound of ground rice and a
tablespoonful of flour into a basin, with half a teaspoonful of
baking powder.
2. We add a quarter of a pound of pounded loaf sugar,
and two ounces of butter, and mix all together with a wooden
spoon.
3. We break in two eggs and beat all lightly together.
N.B. — We should be careful to see that the eggs are good before adding them
to the mixture.
4. We take some small tins or patty pans, and grease
them well with a piece of dripping or butter.
5. We fill these tins tzvo-thirds full with the mixture.
N.B. — This quantity will make about eight or ten buns.
N.B. — If there are no small tins, the mixture could be put into a cake tin,
which should be previously greased inside.
6. We put the tins into the oven (the thermometer at the
oven door should rise to 2400) to bake for fifteen minutes.
7. After that time, we turn the buns out of the tins, and
lean them against a plate until they are cold. They are
then ready for serving.
N.B. — This will prevent their getting heavy.
Lesson on Making Ginger-Bread Nuts. 4 r 1
GINGER-BREAD NUTS.
Average cost of" Ginger-bread Nuts" (about twenty -four).
INGREDIENTS-
d.
1 lb. of flour✪ Buns , 2.\
\ lb. of treacle 2
4 oz. of butter 4
h an oz. of ground ginger o\
Allspice J
1 teaspoonful of carbonate of soda > o^
Salt )
3 oz. of moist sugar »
Two tablespoonsful of milk j 1
10
Page 153 · 3 recipe records on this page
Presented as published in 1891. 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
N.B. — If currants are used they should be well washed, dried in a cloth, and carefully picked over to see if there are any stones mixed with them.
10. We cover the basin with a cloth and stand it near the fire to rise again for one hour.
Lesson on Making Buns. 409 11. After that time we take a tin and grease it with
t
ised
1 it.
>ized
at for
the
kite
lem are
408 National Training School for Cooker v.
1 " s> 7* '*
N<
pint)
to th
into :
fend(
with
it the
this 1
curra all w
]
the fi
/ " U ^
Lesson on Making Buns.
11. After that time we take a tin and grease it with dripping or butter.
N.B.— If there is no tin, the shelf from the oven should be greased and used instead.
12. We flour a paste board and turn the dough out on it.
13. We take a knife, dip it in flour, and cut the dough into pieces.
14. We flour our hands, and form the dough into balls.
N.B. — This quantity of dough will make about twenty-seven ordinary sized buns.
15. We put the buns on the tin.
16. We put the tin into the oven (the thermometer at the oven door should rise to 240°) to bake the buns for about half an hour.
17. When they are half done, we take the tin out of the oven, brush the buns over with water, and sprinkle white sugar over them.
18. We now put the tin back in the oven.
19. When the buns are sufficiently baked, we take them off the tin and slant them against a plate until they are cold. They are then ready for serving.
N.B. — This will prevent their getting heavy.
4io National Training School for Cookery.
RICE BUNS.
Average cost of " Rice Buns" (about eight or ten).
d.
1 tablespoonful of flour y i
5 lb. of ground rice J lz
\ lb. of sugar i
2 oz. of butter 2
2 eggs 2
£ a teaspoonful of baking powder 0}
Time required, half an hour.
Now we will show you how to make Rice Buns.
1. We put a quarter of a pound of ground rice and a tablespoonful of flour into a basin, with half a teaspoonful of baking powder.
2. We add a quarter of a pound of pounded loaf sugar, and two ounces of butter, and mix all together with a wooden spoon.
3. We break in two eggs and beat all lightly together.
N.B. — We should be careful to see that the eggs are good before adding them to the mixture.
4. We take some small tins or patty pans, and grease them well with a piece of dripping or butter.
5. We fill these tins tzvo-thirds full with the mixture.
N.B. — This quantity will make about eight or ten buns.
N.B. — If there are no small tins, the mixture could be put into a cake tin, which should be previously greased inside.
6. We put the tins into the oven (the thermometer at the oven door should rise to 240°) to bake for fifteen minutes.
7. After that time, we turn the buns out of the tins, and lean them against a plate until they are cold. They are then ready for serving.
N.B. — This will prevent their getting heavy.
Lesson on Making Ginger-Bread Nuts. 4 r 1
GINGER-BREAD NUTS.
Average cost of" Ginger-bread Nuts" (about twenty -four).
d.
1 lb. of flour , 2.\
\ lb. of treacle 2
4 oz. of butter 4
h an oz. of ground ginger o\
Allspice J
1 teaspoonful of carbonate of soda > o^
Salt )
3 oz. of moist sugar »
Two tablespoonsful of milk j 1
Records on this page
BunsRice BunsGinger-Bread Nuts