Parkin

Ingredients

• 1 lb. flour
• ½ lb. butter
• 1 lb. oatmeal
• ¼ lb. lard
• ½ lb. treacle
• ¼ lb. brown sugar
• 1 pint milk
• 1 tea-spoonful salt
• ¼ oz. ground ginger

Method

1. 1

   Put flour, oatmeal, and salt in a bowl, rub in butter and lard, add sugar and ginger, mix treacle and milk, add to flour, etc., then mix thoroughly.

2. 2

   Cover, let it stand all night to soak.

3. 3

   Put into a well-buttered tin and bake in a very slow oven.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 20. The excerpt below is the record exactly as published.

lb. butter. 6 oz. flour. 3 eggs. I oz. glac^ cherries. \ lb. sugar. 2 oz. sultanas. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method. — Cream butter and sugar, beat up eggs, add slowly, beating all the time. Mix flour, sultanas, cherries (cut up small), and baking-powder ; stir lightly to butter and sugar. Line a baking-tin with paper, pour in mixture. Bake in a moderate oven from 20 to 30 minutes. Remove from tin ; cool; then cut into fancy shapes. Ice with transparent icing, and sprinkle with chopped pistachio nuts. Iced Fingers \ lb. butter. \ lb. sugar. ]- lb. flour. Raspberry jam. 2 eggs. Method. — Cream butter and sugar, add eggs slowly, beating thoroughly. Sieve flour, stir lightly to butter and sugar. Divide mixture in two equal parts, spread each part evenly over a sheet of paper 8x12 inches in size. Place on a baking- sheet. Bake in rather quick oven. When baked, remove the paper at once, spread the top of one with jam, place the other over this, bottom side up. When cold, ice with royal icing (white or pink). Cut into finger lengths. Note. — This cake will ice better if made a day or two before it is wanted. CAKES, ETC 45 Small Orange Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. I tea-spoonful baking-powder. i\ oz. butter. Method, — Put eggs and sugar in a bowl, beat over hot water till thick and creamy. Sieve flour and baking-powder, stir carefully to eggs and sugar, then stir in the butter (oiled). Pour the mixture into a tin lined with w^ell-buttered paper. Bake in a moderate oven 20 to 30 minutes. When cold, cut in half; spread with orange curd, place the other half on top, cover with transparent icing, and cut into fancy shapes. Orange Curd. 2 oz. butter. Grated rind and juice of i 4 oz. sugar. orange (large). Yolks of 2 eggs. Method, — Stir butter and sugar in a pan over the fire till melted, cool a little, add juice, rind, and yolk. Stir again over fire till thick. Brandy Snaps 7 oz. butter. 7 oz. sugar. 7 oz. flour. 7 oz. syrup. \ oz. ground ginger. Method, — Cream butter and sugar, add syrup, then flour and ginger. Mix thoroughly and let it stand till firm. Form into small balls, press each out very thinly w4th the fingers on to a baking-sheet. Bake in a rather quick oven from 7 to i o minutes. Roll at once round the handle of a wooden spoon. Note. — This mixture will keep for some time if covered and kept in a cool place. 46 HOUSEHOLD COOKERY Parkin I lb. flour. \ lb. butter. I lb. oatmeal. J lb. lard. li lb. treacle. \ lb. brown sugar. i pint milk. i tea-spoonful salt. J oz. ground ginger. Method, — Put flour, oatmeal, and salt in a bowl, rub in butter and lard, add sugar and ginger, mix treacle and milk, add to flour, etc., then mix thoroughly. Cover, let it stand all night to soak. Put into a well-buttered tin and bake in a very slow oven. Shortbread \ lb. flour. \ lb. butter. 2 oz. sugar. MetJiod, — Mix flour and sugar in a bowl, rub in the butter, knead w^ell to a smooth paste. Roll or press out about \ inch thick. Turn up a little at the edges and prick all over the cake with a fork. Put on a baking-sheet. Bake in a moderate oven about 20 minutes. Eclairs Choux Paste. 2\ oz. butter. 3 eggs. 2 oz. fine sugar. \ pint water. 5 oz. flour. Few drops of vanilla. Method, — Put water, butter, and sugar in a pan, bring to boil, then mix in all the floup, stirring quickly for a few minutes to cook the flour. Cool the mixture a Uttle, mix in the eggs one at a time, add the vanilla and beat well. Put this mixture into a forcing-bag with a plain pipe, press out into finger lengths, or rounds about the size of a walnut, on to a baking-tin ; brush over lightly with beaten egg. Bake about 30 minutes in a rather quick oven. When cold, cut sharply down one side, and fill with cream, stiffly whipped, sweetened, and flavoured with vanilla. Close up the eclairs and cover with chocolate icing. CAKES, ETC 47 Chocolate Icing. I oz. chocolate. 4 table-spoonfuls water. \ lb. icing sugar (sifted). Method, — Put chocolate and water in a pan over fire, cook till smooth, then mix in icing sugar, add a little more water if necessary. Warm up and use for above. PASTRY Hints on making Pastry Pastry should be made in as cool a place as possible. The rolling-pin and also the hands must be kept cold. Use half proportion of fat or shortening to weight of flour; if this is done no baking-powder is necessary. If a less proportion of fat is used a little baking-powder is added ; this gives Hghtness and shortness to the pastry. Handle and roll the pastry very lightly. The colder it is kept during the making the lighter it will be, as the pastry will contain more air, and the greater will be the expansion when cooked. In making short pastry the fat must be lightly rubbed into the flour, and only sufficient water used to make it hold together. Always mix pastry with a knife. Flaky or rough puff pastry differs in the making, the fat being rolled instead of rubbed in. Care must be taken in the rolling and folding, as the evenness of the flakes depend upon this. A very hot oven is necessary for the baking of pastry. To ascertain the heat of the oven put in a small piece of bread. If it browns quickly the oven is ready. Short Pastry 4 lb. flour. 4 oz. lard or butter. I tea-spoonful salt.

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