Ginger Cake (No. 1)

Ingredients

• J lb. flour
• j lb. treacle
• 3 ozs. sugar
• 3 ozs. butter
• 3 ozs. chopped orange peel
• I teaspoonful carb. of soda
• J oz. cinnamon
• 1 oz. ground ginger
• 2 eggs
• A little buttermilk

Method

1. 1

   Sift flour, soda, cinnamon, and ginger into a basin.

2. 2

   Melt butter, treacle, and sugar in a pan.

3. 3

   Beat eggs and add milk.

4. 4

   Combine melted mixture with eggs, pour into flour, and mix well.

5. 5

   Lastly, add orange peel.

6. 6

   Bake in moderate oven for 30 mins.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 57. The excerpt below is the record exactly as published.

2 eggs, 2 tea- spoonfuls of baking powder, mix in flour enough to roll out soft ; cut in desired shapes and fry in very hot lard. Mrs Wm. Jack, Barre, Vt., U.S.A. CURRANT SCONES. i lb. ,'>elf-rai.sing flour. A dessertspoonful castor sugar. A dessertspoonful syrup. 2 handfuls of currants, i oz. butter. I gill of buttermilk Rub in the butter among the flour, add sugar and currants. Dis.solve the syrup in the buttermilk, and with it make a smooth light dough. Divide into two pieces and make each piece round. Roll out rather thin, cut into four, and bake on a moderately hot girdle. M. K. Williams. 126 DOUGHNUTS (No. i). 2 eggs well beaten, i large cup granulated sugar, | nut- meg, pinch of salt, 6 tablespoonfuls melted lard, i quart of buttermilk, i heaping teaspoonful soda. Add flour to make a stiff dough. Roll ^ an inch thick. Cut with a doughnut cutter (a biscuit cutter will do), cut hole in centre about size of a shilling. Fry in hot deep lard. While hot roll in powdered sugar. Put in jars and cover while warm. Mrs Wm. J.a.ck, Barrc, Vt., U.S.A. DOUGHNUTS (No. 2). I cupful sugar, 2 eggs, a little salt, r cupful sour milk, I tahlespoonful sour cream or melted lard, i teaspoonful soda. Flour enough to roll Cut round with hole in centre. Cook in lard. Mrs A. J. Young, Barre, Vt., U.S.A. DROPPED SCONES. 7 tablespoonful.s of flour. 3 taf)lespoonfuls of sugar. I teaspoon ful baking soda. A little butter milk. ^ teaspoonful cream of tartar. I egg. A pinch of salt. Beat the egg well, add all the other ingredients, and mix with the milk to a very smooth batter. Drop the mixture in spoonfuls on to a well-greased, hot girdle. Let them brown nicely, then turn over, and when done spread on a clean cloth to cool. Mrs Cunningham, Trinity. DUCHESS LOAVES. ^ pint of milk 4 ozs. butter. 2 0/.S. sugar. 5 ozs. flour. 3 egg.s A few drops of essence of orange. A liitle .salt. Put the milk, butter, sugar, and salt into a saucepan over the fire, and as soon as it begins to boil take it off, add the flour, and stir the whole with a wooden spoon over the fire for 3 minutes ; now add the essence of orange and i egg, work these into the ]^aste, then mix in the other 2 eggs, and if then too stiff, another egg may be added or the yolk only. Kp Special Appointment Co Ris IRajesty tRc Kina JOHN DONALD & CO, BRISTO PORT, EDINBURGH (Midway between the Museum and Royal Inllrmary) e o e China Glass Earthen ware That this Firm have always taken the lead in their own special line of business is an universally accepted axiom. The immense variety of their stock, combined with RELIABLE QUALITY and EXTREMELY MODERATE PRICES have secured for them the confidence of a far and wide and ever increasing connection throughout the country. Being in con- stant touch with all the manufacturing centres of the Glass and Pottery Trades, they are enabled, through their immense out- put, to have large consignments of the latest and choicest productions pouring in daily. Every requisite in China, Glass and Earthenware can be procured at this establishment. .Special attention given to orders for matchings. Patterns sent to any address, carriage paid. ESTABLISHED 65 YEARS. Telegraphic Address ~ ‘CHINA, EDINBURGH.’ Telephone No. 931 128 This paste should now be laid on a baking sheet in small round balls the si?e of a pigeon’s egg, then rolled out, with a little flour, in the form of a finger, and put on to another baking sheet spread with butter. Brush them over with a little egg and bake in a hot oven until of a light brown colour; just before they are done sift over them some fine white sugar, set back into the oven until it is nearly melted ; then pass a red-hot salamander (or kitchen shovel will do) over them, to give them a bright glossy appearance, and allow them to cool. Just before sending them to the table, make an incision down the sides and fill the loaves with apricot jam. Dish them up in a pyramidal form on a serviette, and .serve. C. (h 1). Crumble the yeast in a basin, add the sugar, and just sufficient warm water to cover it, let it stand in a warm place until it has “risen.” Mix a teaspoonful of salt with the flour, then pour the yeast into the centre of it, stir it with a spoon until it is a thick batter, then let if stand in a warm place for 15 minutes, when it should look like a sponge. Now add just sufficient warm milk and butter to make a light dough, and knead it well for about lo minutes, then cover it with a clean cloth and let it stand in a warm place for i hour. Then make it upon a floured board into fancy shapes (use as little flour as possible on the hands when forming the shapes), horse shoes, twists, crescents, etc. Brush over with beaten egg, and bake in a hot oven from 15 to 20 minutes according to the size. M. A. B. H. A. FRENCH BREAD. I lb. of flour. I oz. ofbuUer. i oz. German yeast. A small teaspoonful castor sugar. Nearly ^ a pint of milk. A little warm water. FRUIT CAKE. I 11). flour, i lb. sugar. 6 oz. butter. ^ lb. almonds. I teaspoonful of baking powder. I lb. sultana raisins. I 11). currants. 11). orange peel. i teaspoon fill e.ssence of lemon. 4 1 teacupful of milk. 129 Beat butter and sugar to a cream, whisk eggs for 5 mins, and add alternately with flour and milk, give the whole a very good beating, and mix in prepared fruit, essence, and baking powder. Pour into a greased and lined cake tin and bake in a hot oven for about- 2 hours. Miss Jane T. Rankin, Glasgow. GINGER BREAD. J lb. syrup. I lb. treacle. I lb. lard. lb. cooking sugar. ^ teacupful of water. I lb. of flour. I tablespoonful of ginger. I dessertspoonful cinnamon. I teaspoonful cloves. I teaspoonful baking soda, 2 eggs. Put the syrup, treacle, lard, sugar, and water into a pan and heat them. Put flour, ginger, cinnamon, cloves, and soda into a strong basin. Pour the heated ingredients into the centre of the flour and stir hard. Drop in the eggs and stir till bubbles appear. Put into a flat well-greased tin. Smooth over the top and brush a beat egg over it. Put into a moderate oven, and bake till firm to the touch. M. A. Brown, 5 Willowbrae Av., Edin. GINGER CAKE (No. i). J lb. flour, j lb. treacle. 3 ozs. sugar. 3 ozs. butter. 3 ozs. chopped orange peel. I teaspoonful carb. of soda. J oz. cinnamon. 1 oz. ground ginger. 2 eggs. A little buttermilk. Sift flour, carbonate of soda, cinnamon and ginger, into a basin. Melt butter, treacle, and sugar in a pan. ‘ Beat up eggs, and add milk to them. Add melted butter, etc., to eggs. Pour into the flour and mix all well. Lastly, add orange peel. Put into moderate oven for 30 mins. GINGER CAKE (No. 2)

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