Devonshire Cutround

Ingredients

• Eight ounces of Flour
• A small teaspoonful of Baking-powder
• One ounce of Butter
• Little less than half a pint of Water

Method

1. 1

   Mix the flour, butter, and baking-powder together thoroughly; add the water.

2. 2

   Roll out and cut into rounds about one inch thick, with a tumbler.

3. 3

   Bake in a quick oven, and serve hot — cut in two and buttered.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 82. The excerpt below is the record exactly as published.

alf a teaspoonful of Baking-powder. Mix the milk and flour very smoothly together, add- ing the milk a little at a time until it is all used ; stir in the salt. The batter must always be mixed at least three hours before it is required, or it will not be light. Add the baking-powder just before the batter is used, and be careful to mix it in very thoroughly. This batter is used for various recipes given throughout the book. 384. Batter for Frying Sweets. Ingredients. Four ounces of Flour. I One gill of Water. Half an ounce of Sugar. | Whites of three Eggs. Mix the flour with a quarter of a pint of cold water to a smooth paste. Add the whites of the eggs beaten to a stiff froth, and stir very lightly. Add the sugar last. It is then ready for use. 190 THE APSLEY COOKERY BOOK 385. Bread. Ingredients. Four pounds two ounces of Flour. Three-quarters of an ounce of Yeast. One pint and three-quarters of Water. A quarter of an ounce of Salt. An American bread-mixer should be used in making this bread. (See “ Hints on Cooking.”) Best seconds flour is better than superfine flour. The water must be warm, but not too hot to bear the hand in. Mix the yeast smoothly with the water, pouring in a little at a time until it is all used ; add the salt, and stir all well together. Pour the liquid into the bread-mixer. Now add the flour, which must be sifted. Fasten the top on the mixer, and turn the handle for exactly three minutes. Remove the cover, and have ready a well- floured pastry-board. Take a large knife and remove the dough from the central screw, divide it into four equal parts, and place each part in a well-greased bread- tin. Let the tins stand in a warm place for one hour to rise. The plate rack above an ordinary kitchen stove is a good place. Then put them in a very mode- rately heated oven, and after the first twenty minutes increase the heat until it is hot, but not so hot as is required for pastry. The loaves must bake for one hour. Bread is much better baked in tins ; but if tins are not used, the dough must be divided into four, and formed into round cakes and placed on the oven shelves, which must be first floured. Three-quarters of an hour to rise, and the same time to bake, will then be quite long enough. Great care should be taken in weighing and measuring the quantities, BREAD, PASTRY, CAKES, &c. 191 386. Bread-Raspings (to Prepare). All pieces of bread should be put aside in a clean bowl, and when enough has been saved to fill a good- sized baking-tin, they should be baked in a slow oven until they are a rich golden colour all through. They should then be rolled on a pastry-board — a small quan- tity at a time — until they are fine enough for use, and then put into a biscuit-box with a well -fitting lid, which should be kept in a dry place. These raspings are used in many recipes for both sweet and savoury dishes, and a good supply should always be kept in hand. They are not only better and more easily digested than ordi- nary bread-crumbs for many dishes, but they are much more economical, and are the means of every scrap of bread being utilised. As the rolling would scratch and dent the board and rolling-pin used for pastry — and it is necessary to keep them perfectly smooth — a special rolling-pin and board should be kept for this purpose. 387. Bread (Sultana). Ingredients. Half a pound of Sultanas. I One large tablespoonful of Dough. I castor Sugar. To make a very good sultana bread take a quarter of the dough — made according to preceding recipe — and put it to rise with the loaves ; and then, before putting it into a tin, work the sultanas and sugar into it. The sultana loaf must be baked exactly like the other bread, 192 THE APSLEY COOKERY BOOK 388. Croutons. Ingredients. Bread. | Salad Oil, or Albene. Cut some slices of crumb of bread about half an inch thick. If the croutons are required for soup they should be cut into dice, but if for garnishing they may be stamped into any shape, or cut into three-cornered pieces. Fry them in hot salad oil, or “ Albene,” and drain them on an inverted sieve. (See “Hints on Cooking.”) 389. Devonshire Cutround. Ingredient's. Eight ounces of Flour. I A small teaspoonful of Baking- One ounce of Butter. | powder. Little less than half a pint of Water

Cook this with the app: pantry check, scaling, and the assistant.