Prince of Wales Cakes

Ingredients

• 1 lb. Flour
• ½ lb. Cornflour
• 1 gill Milk
• ½ teaspoonful Baking Powder
• 2 oz. Butter
• 1 Egg
• 2 oz. Sugar
• Flavouring

Method

1. 1

   Mix the flour, cornflour, and baking powder together, beat the butter and sugar to a cream, beat in the egg, flavouring, and milk, then the flour, &c., and continue to beat for five minutes.

2. 2

   Butter some small bun tins, half fill them with the mixture, put into a moderate oven and bake for about twenty minutes; stand on a sieve till cold.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 227. The excerpt below is the record exactly as published.

1 lb. Flour 8 oz. Suet . \ pint Water Pinch of Salt Total Cost— 5<i. ;} Zd. Sift the flour into a basin ; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed ; mix it in with the flour. Stir in the water until it is of a firm consistency, but do not use too much water, or the paste will be tough. Suet crust should l)e kept as dry as S. 1003. Bb 386 THE ART OF LIVING IX AUSTRALIA. possible. Turn it on to a floured board and knead for a few minutes. It is then ready for use ; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, &c. These puddings require to be boiled for a very long time. They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking. SUET PUDDING 1 lb. Flour 8 or 10 oz. Suet ^ teaspoonful Salt ^ pint Water 2 Cold Potatoes 2d. ■ Sd. Total Cost— 5rf. Time — Two Hours and a Half. Sift the flour and salt into a b?.sin, mash the potatoes or rub them through a sieve, and stir them in. Shred the suet finely and mix in thoroughly with a knife ; make into rather a stiff paste with the water, dip a pudding cloth into boiling v/ater. Put the pudding into the centre, and tie up tightly. Plunge into boiling water and boil steadily for two hours ; turn out of the cloth carefully into a hot dish, and serve. This pudding is delicious Avith roast meat, or it may be served as a sweet ; jam sauce is nice poured round it. A recipe for this will be found elsewhere. HASTY PUDDING SOUFFL]^. 1 pint Milk 2 Eggs . 1 oz. Flour 1 oz. Sugar Flavouring Total Cost -Si. 2d. 2d. ■Id. Time — 40 Minutes. Put the milk on to boil, mix the flour smoothly with a COOKEBY BECJPES, 4c. 38^ little cold milk ; when the milk in the saucepan nearly boils stir this in and stir until it boils. Then take off the fire and beat in the sugar, flavouring, and the yolks of the egg?. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty minutes ; sen-e hot. CHEESE CAKES. 1 pint Sour Milk . 2d. 2 Eggs . . 2d. i lb. Flaty Pastry . . Zd. 2 oz. Sugar : : :}-■ Flavouring Total Cost— 8(?. Time — 15 Minutes Pour the milk through a sieve and use only the thick curd which does not run through into the basin ; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll out some flaky pastry and line some patty pans with it ; fill them with rice or crusts of bread, and bake for about ten minutes. Then take out the rice or crusts and fill with the cheese cake mixture. Finish, baking, and stand on a sieve till cool. Sprinkle well with sugar, and serve cold. BANANA SOUFFLE. 6 Bananas 2d. 2 oz. Sugar ^d. i pint Milk Id. 2 Eggs 2d. Total Cost — 5\d. Time — 5 Minutes. Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled Bb 2 388 THE ART OF LIVING IN AUSTRALIA. custard, flavour with a pinch of gin^'er, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top ; sprinkle with sugar, and serve. BOILED CUSTARD. 1 pint Milk 2d. 3 Eggs Zd. lioz. Sugar K^ Ilavouring J ' Total Cost— Gf^. Time— 5 Minutes, Put the yolks of the eggs into a basin and whisk them. Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time. Strain back into the saucepan and whisk well till it comes to boiling point ; draw away from the fire, but continue whisking for a few minutes. Then pour into a basin, sweeten and flavour to taste, and it is ready for use. CORNFLOUR CUSTARD. ^ pint Milk ItZ. lEgg U. 1 dessertspoonful Cornflour . • "l i ; Sugar and Flavouring . . . J ' Total Cost— 3«i. Time— 5 Minutes. Put the milk into a saucepan to boil, mix the cornflour with a spoonful of cold milk, and when the milk in the saucepan is nearly boiling, stir it in and continue stirring till it boils. Let it boil two or three minutes, then draw the saucepan away from the fire, beat in the yolk of the egg and flavouring. Put back on the fire and bring to boiling point; it is then ready for use. This is a good sauce for plum or other puddings and fruit tarts. coojCeby recipes, ic 389 BACHELORS' BUTTONS. 6 oz. Flour \d. 2 oz. Sugar ..... \d. \ teaspoonful Carbonate of Soda ."^ 1 oz. Butter I „ , 1 teaspoonful Cream of Tartar . . [ ' 6 drops Essence of Almonds . .J Total Cost-3fZ. Time— 10 Minutes Rub the butter into the flour, stir in the sugar, carbonate of soda, and cream of tartar ; mix into a stiff dough with the egg and flavouring. Eoll into small balls about the size of a marble ; toss in coarse sugar, put on to a greased baking sheet, and bake from five to eight minutes. PRINCE OF WALES CAKES. i lb. Flour U. \ lb. Cornflour Id. 1 gill Milk U. \ teaspoonful Baking Powder . . \d. 2 oz. Butter 2d. 1 Egg Id. Flavouring ..... \d. 2 oz. Sugar

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