  Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven. CINNAMON SCONES.
Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven. GIRDLE SCONES.
Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle. YORKSHIRE TEA SCONES.
Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds’ Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes. SCOTCH SCONES.
Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven. CARRAWAY BISCUITS.
Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven. “UP-TO-DATE” BROWN SCONES.
Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven. SULTANA SCONES.
Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes. PLAIN SCONES.
Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water. COFFEE ROLLS.
Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones. MILK ROLLS.
Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes. DATE ROLLS.
Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry. COTTAGE LOAF.
Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven. AERATED BREAD.To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and place immediately in quick oven. (When fully risen open door to let out the steam just a second). BROWN BREAD.
Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork. Bake about 20 minutes. RICE PUDDING (Without Eggs).Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual. SAGO PUDDING (Without Eggs).Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41); pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual. YORKSHIRE PUDDING.
Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this. BREAD AND BUTTER PUDDING (Without Eggs).Slice sufficient white or brown bread (stale) to fill a good-sized pie dish, and spread each slice thinly with butter. Grease the dish, then lay in the slices, sprinkling some currants, sultanas, and sliced candied peel between each layer, adding a little sugar and spice also. Then moisten the bread with a cup of milk. Prepare a pint custard (see direction for Custard, page 41), and pour over while hot, grate nutmeg on; bake as usual. RASPBERRY PUDDING.
Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours. DATE PUDDING.
Mode.—Beat butter and sugar to a cream, add eggs, and beat well. Then add milk, dates (chopped up fine), lemon juice, and last sift in the flour and baking powder mixed. Steam 2 hours in a buttered mould. RITA’S APPLE PUDDING.Mix thoroughly a teaspoon of Edmonds’ Baking Powder with a breakfastcup of flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of butter, beat all together 15 minutes. Place 2 inches of stewed apples (sweetened) in a pie dish. Pour in batter, and bake in quick oven; serve hot. FRUIT PUDDING.
Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix flour and baking powder together, and add to mixture. Grease two small dishes, fill half full of fresh fruit, pour over the batter; bake 1 hour. AMERICAN PUDDING.
Core and halve the apples, beat eggs, add flour, baking powder and milk. Grease a pie dish; lay the apples in (cut part down), pour the mixture over, then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate half-hour. DOMINION PUDDING.
Rub butter into flour and Edmonds’ Baking Powder, add sugar, beat egg and milk together, and mix all into batter. Place some raisins at bottom of mould or basin, pour batter over, and steam for 1¼ hours. BEEF STEAK PUDDING.
Mix crumbs, flour, suet, salt to taste, and baking powder, with enough cold water to make stiff paste. Roll out and line a basin, leaving a small hole at the bottom of paste. Cut steak up and dredge with flour. Cut kidney small; add pepper and seasoning; cover with a thick layer of paste, and boil about 3 hours. COCOANUT CUSTARD.Put small teacupful of desiccated cocoanut in pie-dish, then make a pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour over cocoanut, and bake as usual. SUET DUMPLINGS.
Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer. APPLE DUMPLINGS.
Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them ½ hour. ROLLED FRENCH PUDDING.Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up, secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water. BAKED JAM ROLL.
Beat butter (or dripping) to a cream, add all other ingredients, and sufficient water to make a dough, roll out into shape, and spread with apricot or raspberry jam, sliced apples, plums, or any fruit desired could be substituted for jam. Put in a baking dish; bake in moderate oven. HENDY PUDDING.
Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer of dough, then jam, steam 3 hours. Serve with sweet or jam sauce. BAKED APPLE DUMPLINGS.
Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream. CHRISTMAS PLUM PUDDING.
Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours. DOUGHNUTS.
Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot. “LOVE IN A ——”
A Golden Rule.—Hold fast to that which is good. MINCE PIES.Ingredients.—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18). Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar. MINCE MEAT.
Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover. MARMALADE CHEESE CAKES.
Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven. PLAIN PUFF PASTRY.
Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times. SHORT PASTRY.
Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness. YORKSHIRE CHEESE CAKES.
Mode.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry. To prepare the curd, boil 2 quarts of milk, and as it rises pour in either ½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve. Pastry requires a hot oven; if it contains baking powder—must be baked at once. APPLE SANDWICH.
Mode.—Rub butter into flour, then add baking powder, make into a firm dough with water. Roll out to required thickness; mince all other ingredients together, and mix in egg last. Place mince between pastry, and bake. A GOOD PIE CRUST.
Mix well together, then add 2 cups of water, and roll out. This makes light paste for pies, tarts, custard, etc. CORNISH PASTY.
Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour. |
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