Small Cakes

Ingredients

• 1 pint of sifted flour
• J teaspoonful of salt
• J teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• 2oz. of butter
• J pint of milk or cold water

Method

1. 1

   Mix dry ingredients, rub in butter, and add milk or water gradually.

2. 2

   Roll out to 0.5 inch thick, cut into shapes, and bake for 10-15 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 37. The excerpt below is the record exactly as published.

1 pint of sifted flour. Rub in 2oz. of butter until it is absorbed, then add gradually J pint of milk or cold water, mixing with a knife. Turn it out on to a well-floured paste-board, and toss with the knife until floured ; pat it into a flat Cake, and roll till Jin. thick. Cut it into Cakes with a small round cutter, and put them quite close together on a greased baking- sheet, and bake for ten or fifteen minutes. (4) Take lib. of flour, and rub Jib. of well-washed butter into it; then add one egg, well whisked, Jib. of powdered sugar, 1 pinch of salt, and sufficient milk to make a light smooth paste. Roll out the paste to about Jin. in thickness, cut it into various shapes with biscuit-cutters, and bako on a floured baking-sheet still nico and crisp. (5) Put into a basin 1 pint of flour, and make a hollow, or bay as it is called, in the centre, but not to the bottom of the flour ; then dissolve J teaspoonful of bicarbonate of soda in 1 teaspoonful of boiling water, and put it into 1 breakfast-cupful of thick sour milk, and mix well in 3oz. of butter worked to a cream, and a little salt. Pour this into the bay in the flour, and mix to a smooth paste. Flour the table or board, and roll the paste out to the thickness of Jin. Cut it into various shapes with biscuit-cutters, and bake in a brisk oven until quite done. (6) Take lib. of ground rice and rub into it 6oz. of well- washed butter, or fresh if preferred ; add a little salt, and suffi- cient water to make a paste. Roll this out, cut into shapes, and bake on greased or floured baking-sheets. (7) Warm 1 pint of milk and dissolve Jib. of fresh butter in it, then add sufficient flour to make a light smooth paste. Roll this out to about Jin. in thickness, and cut it with a large round cutter into Cakes. Put them on baking-sheets, and bake for about ten or fifteen minutes. Shrewsbury Cakes.— (1) Rub Jib. of butter into lloz. of flour ; when quite smooth, add lib. of caster sugar, 1 table-spoonful of caraway-seeds, and two small eggs. Mix well together, using a little water to make it into a paste ; roll it out thin, and cut out with a circular biscuit-cutter. Butter some plates, put the Cakes on, and bake in a brisk oven. (2) Rub Jib. of butter into ljlb. of flour ; add Jib. of caster sugar, and when quite smooth mix in the white of one and the yolks of three eggs, then make into a paste with the addP;on of a little water. Roll out into thin sheets, and cut we paste into rounds about the size of the top of a wineglass. Arrange them on buttered tins, and bake a golden colour in a slow oven. For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 256 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cakes — continued. (3) Mis 2 breakfast-cupfuls of butter, lib. of caster sugar, 3 pints of flour, four eggs, and J teaspoonful of ground mace into a paste. Boll tbin, cut into small Cakes with a round biscuit-cutter, and bake in a quick oven. The Cakes should be made in a rather cool room, and they cannot be made in very warm weather. They can be kept a long time, and are very fine eating. (4) Put 21b. of flour and lib. of caster sugar into a basin ; then add a little finely-powdered cinnamon, or grated nutmeg, and loz. of caraway-seeds. Beat all these well together, and add the yolks of two eggs, then the whites, and Jib. of butter warmed to melting. Make into a stiff dough. When the ingredients are thoroughly incorporated, roll out the paste to about Jin. in thickness, and stamp it out into Cakes with a biscuit-cutter. Dock, or prick them over with a fork. Flour over some baking-sheets, put them on, and bake in a quick oven. Currants are sometimes used instead of caraway-seeds. (5) Mix lib. of sugar with 31b. of flour, a grated nutmeg, and three eggs into a dough, adding only sufficient warmed butter with a little rose-water to make it stiff. Boll out the dough Jin. thick, cut it into Cakes, and bake in a quick oven. (6) Beat ilb. of warm butter to a cream and add to it gradually Jib. of flour, one egg, 6oz. of pounded loaf sugar, Joz. of caraway-seeds, and 2 table-spoonfuls of chopped citron- peel. Mix all these into a stiff paste with milk. Boll it out into thin flats, cut out with a biscuit-cutter, put these on greased baking-sheets, and bake in a slow oven. Silver Cake. — (1) Warm Jib. of butter to melting, and work into fib. of flour and lib. of powdered sugar flavoured with 1 tea- spoonful of essence of almonds, and make into a dough with the whites of eleven eggs beaten to a froth. Put into a suitable greased tin and bake. Ice over with an icing flavoured with almonds. (2) Mix the whites of six eggs with J breakfast-cupful of butter, f breakfast-cupful of milk, 1 breakfast-cupful of sugar, 2 breakfast-cupfuls of flour, 1 teaspoonful of cream of tartar, and J teaspoonful of bicarbonate of soda

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