Tea Cakes

Ingredients

• 3 cups flour
• 1½ teaspoons Royal Baking Powder
• ½ teaspoon salt
• ½ cup sugar
• 3 tablespoons butter
• 1 teaspoon caraway-seeds
• milk to mix to soft biscuit-dough

Method

1. 1

   Roll out dough, cut in circles, and bake in a flat pan in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.

1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake ; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. Transparent Icing. — Place 1 pound pulver- ized white sugar in saucepan with Mi pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla; mix weU to- gether. Pour this while hot over top of cake so as to completely cover it. Chocolate Transparent Icing. — Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with gill of syrup ; work until perfectly smooth. Then add to boiled sugar as above. White Icing. — The whites of 4 eggs, 11^ pounds white sugar dust, the juice of Mi lemon, V4 ounce extract rose. Place the whites and the sugar in a bowl with the juice and ex- tract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed. Bakers’ Soft Icing. — Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from Are, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead tiU soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir con- stantly till soft enough to spread. Flavor and use. Will keep indefinitely. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 20 THE ROYAL BAKER AND PASTRY COOK Boiled Icing. — Boil 1 cup granulated sugar with cup water till it ropes when dropped from fork. Pour grad ually over stiffly w hip ped whites of 2 eggs, beating hard. Add flavoring and use at once. Chocolate Water Icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake. Plain Icing.— Whip white 1 egg tUl frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand till dry. Water Icing. — To 2 tablespoons boOing water add enough confectioners’ sugar to make thick enough to spread. Add any fiavoring desired. Maple Sugar Frosting. — Boil % pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Povir gradually on whipped whites of 2 eggs. Beat till thick enough to spread. Marshmallow Frosting. — Heat 2 table- spoons milk and 6 tablespoons sugar over fire ; boil 6 minutes without stirring. In double boiler heat pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add teaspoon extract vanilla. Use at once. ¥ Plain Cakes German apple cake.— i pint fiour, teaspoons Royal Baking Powder, Vi teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin ; have ready sev- eral pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven. Dutch Peach Cake. — Make a soft biscuit- dough with 1 quart flour, 2 tablespoons but- ter, Ml teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold milk to mix. Roll out % inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot. Coffee Cake. — Mix 1 pint flour, % teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add Mi cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle -with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, seiwe hot. Tea Cakes. — 3 cups flour, Ufa teaspoons Royal Baking Powder, ^ teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon cara- way-seeds, milk to mix to soft biscuit-dough. Roll out Mi inch thick, cut in circles, and bake in flat pan in hot ovcu. Strudel Cakes. — Mix 1 quart flour, 1 tea- spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out Mi inch thick. Have ready mixed 1 cup chopped almonds, Mi pound seedless raisins, Mi^ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4- inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven. Bath Buns. — Mix and sift 1 quart flour, 2 teaspoons Royal Baking I’owder, Mi teaspoon salt, % cup sugar, 1 teaspoon powdered cinna- mon. Add grated rind 1 lemon. Mi cup chopped citron. Rub in Mi cup butter. Beat 6 egg yolks, add % cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven. Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt

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