Read Ebook: The cake and biscuit book by Douglas Elizabeth

Font size: 10 px 15 px 20 px 25 px 30 px 35 px

Background color: BlackWhiteGrayLight GrayDark GrayDim Gray

Text color: BlackWhiteGrayLight GrayDark GrayDim Gray

Apply/Save settings

Ebook has 140 lines and 8884 words, and 3 pages

Snow Cakes

Cream the butter. Add the sugar and beat well. Then add the flour, in which the baking powder should be mixed, and the milk. Beat for ten minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake in square tins. When quite cold, cut off all the brown outside and divide into pieces about two inches square. Take each piece on a fork and ice and roll in finely grated cocoanut.

Sponge Fingers or Cakes

Beat the eggs together until very light. Add the sugar and beat for fifteen minutes. Sift the flour in lightly. Bake in tins made for the purpose, in a quick oven.

Sugar Cakes

Beat the yolks and whites separately very thoroughly. Cream the butter and sugar. Add the yolks. Beat well. Stir in the whites and enough flour to make a paste that can be lightly rolled out. Flavour with a few drops of lemon juice. Cut into rounds and bake in a quick oven.

Whole Meal Biscuits

Mix together and knead with the hand until stiff enough to roll out as thin as a wafer. Cut into rounds and bake on floured tins in a very hot oven.

Breakfast and Tea Cakes

PAGE

American Crumpets 111

" Muffins with Eggs 111

" Muffins without Yeast 113

Balloon Cakes 113

Breakfast Scones 114

Cringles 115

Crumpets 115

Dropped Scones 116

Echaud?s ? Th? 117

Golden Corn Cake 117

Little Breakfast or Tea Rolls 118

Quickly-made Scones 118

Scones 119

Soda Scones 119

Tea Buns 120

" " 123

York Cakes 123

Yorkshire Cake 124

Mix the yeast, milk, salt and sufficient flour to make a good batter, together and set to rise. When well risen beat in the melted butter. Sift the soda and stir it in dry. Put in well greased patty pans or muffin rings, allowing the batter to rise for fifteen minutes before putting into the oven. Bake in a quick oven.

American Muffins with Eggs

Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight. Cover and set to rise. In the morning beat the eggs till very light. Stir them in. Bake for twenty minutes in a quick oven in well greased muffin rings.

?/? pint milk ?/? pint cream 1 heaping pint of flour 3 eggs 1 table-spoon of melted lard and butter mixed

Beat the yolks and whites separately. Stir them together. Add the milk, salt, butter and flour. Bake at once in well-greased muffin tins in a quick oven. The tins should only be filled half full of the mixture. Serve hot.

Balloon Cakes

Mix the yeast with the cream. Sift the flour. Work the yeast and cream into it. Set in a warm place to rise. When risen roll out very thin. Cut into round cakes. Bake for four minutes.

Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. Bake for twenty minutes.

OR,

Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes.

Cringles

?/? lb. butter 1 lb. flour 2 ozs. sugar 2 table-spoons yeast ?/? pint milk 2 eggs

Rub the butter into the flour. Add the sugar. Take half of this mixture. Add to it quarter of a pint of milk and the yeast. Cover over and set to rise in a warm place. When risen add the rest of the flour, etc., to it. Add also a quarter of a pint more milk and the two eggs. Mix into a light dough. Roll out to the thickness of a finger. Cut into fancy shapes. Set them on a baking tin in a warm place to rise. Bake when risen. When baked wash over with milk and sugar.

?/? lb. of fine flour ?/? oz. German yeast 1 tea-spoonful powdered sugar A pinch of salt 1 pint, bare measure, of milk 1 egg

Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter.

Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove.

The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly.

Dropped Scones

Beat the egg. Mix all together into a smooth batter. Fry in butter in a small frying pan a spoonful at a time.

Echaud?s ? Th?

?/? lb. sifted flour 3 eggs 2 ozs. butter 2 lumps of sugar

Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour.

?/? cup corn meal 1?/? cups flour ?/? cup powdered sugar 1 cup milk 1 egg 1 table-spoon butter 4 tea-spoons baking powder

Share on: WhatsApp @Hash Facebook Tweet