Girdle Cakes

Ingredients

• 6 oz. flour
• ½ teaspoonful baking powder
• 1 teaspoonful sugar
• 2 oz. currants
• 1 oz. dripping or 2 oz. butter
• about 1 gill sweet milk

Method

1. 1

   Mix all ingredients together and cook on a girdle until done.

As published

This recipe was extracted from The school cookery book (1881), page 63. The excerpt below is the record exactly as published.

; teaspoonful baking powder. Rub the flour and butter lightly together with the tips of the fingers. Add the baking powder ; gradually stir in enough milk to make it a stiff dough. Take rough lumps and place them on a floured flat tin. Bake in a quick oven till ready, about twenty minutes; place on a sieve to cool. This makes about four rolls. If preferred, the dough may be rolled into small oval shapes, and brushed with milk, or with a slightly beaten egg, to give them a glazed appearance. These rolls must be made as quickly as possible in order to be light. Sally Luns. — Required: y lbs. flour; 2 oz. salt butter; 1 egg; gill milk; y oz. German yeast (or 1 tablespoonful brewer’s yeast) ; ^4 oz. dripping or butter (for greasing) ; teaspoonful sugar. 13- BREAD, ETC. Warm the milk and butter in a pan together till the butter is melted, but not hot. Rub the yeast smooth with teaspoonful sugar; add the milk and butter. Stir this mixture gradually into the flour ; add the egg slightly beaten; mix till quite smooth. Divide into two and put into well greased tins; set these in a warm but not too hot place for an hour to rise. Then put into a quick oven till baked, about fifteen minutes. Oat Cakes. — Required : ^ lb. fine oatmeal ; 2 teaspoonfuls bacon gravy; >4 teacupful cold water; V* teaspoonful carbonate of soda ; 1 pinch of salt. d ake two good handfuls of meal, put them into a bowl with the water, soda, salt, and bacon gravy (bacon gravy is the fat left in the pan or dish after frying bacon). Stir this mixture quickly with the hand; turn out cleanly on the board, on which you should have two or three handfuls of meal. Knead more meal into it till it is of a proper consistency, but do not make it too stiff, as 11 will not work well. Work it between the palms of the hands to make it flat ; lay ii on the board and work it out, flattening it with the knuckles of the right hand, and keeping it to a round shape with the open palm of the left hand. Roll it lightly with the roller, cut it in four, rub each piece with meal on both sides. Put these pieces oh the girdle , and when cooked on one side, put them on the toaster before the fire. If wanted very white, rub with meal again before putting them on the toaster. Dripping may be used instead of the bacon gravy ; but then the water must be hot. The cakes can be rolled out thinner when made with hot water. Cold Porridge Scones. — Required ; cold por- ridge ; oatmeal. Knead as much oatmeal into the cold porridge as it will take up ; roll out with a roller to about half an BREAD, ETC. 133 inch of thickness. Cut into neat pieces, bake on a girdle ; when cooked on one side, turn them. In kneading, you must be careful to take up the oatmeal gradually, as, if it be added too quickly, there will be lumps of dry oatmeal found in the scones. A girdle before using should first be put on the fire till it is very hot ; then have it raised up from the fire while you are baking on it ; this prevents the scones from being burned. Flour may be used instead of oat- meal. Soda Scones. — Required: y2 lb. flour; ^ of a small teaspoonful carbonate of soda ; x/2 teaspoonful cream of tartar ; nearly ]/2 pint butter milk ; y tea- spoonful salt. Mix the dry materials well together in a basin ; stir in enough butter milk to make a stiff but elastic dough. Turn it out on a floured board, knead it lightly till it no longer sticks to your hands ; roll out thin ; cut it out in small rounds with a tumbler or tin cutter. Bake them on a tin in a hot oven for about five minutes. When they are risen and the surface is smooth, turn and cook for five minutes longer. They should be a very pale colour. Or put them on a hot girdle and cook first on one side and then on the other, as in the oven. Serve hot or cold. Sugar may be used instead of salt, and they may be made richer by rubbing 1 oz. butter or dripping into the flour before the butter milk is added. Dropped Scones.- — Dropped scones are made with the same materials as soda scones, except that about a pint of butter milk is used instead of half a pint, as the batter must be thin like pancake mixture. Grease the hot girdle with a little dripping or suet. Pour the batter in tablespoonfuls on the girdle, keep- ing each well separated ; when slightly firm and little 134 BREAD, ETC. bubbles rise, turn quickly with a broad knife. Serve quickly. Girdle Cakes. — Required: 6 oz. flour; y2 tea- spoonful baking powder ; i teaspoonful sugar ; 2 oz. currants ; 1 oz. dripping or 2 oz. butter ; about 1 gill sweet milk

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