  —————— Taumarunui, Nov. 8th, 1911. T. J. Edmonds, Esq., Christchurch. Dear Sir,—At the Levin and Horowhenua Autumn Shows I was awarded 10 Firsts, 3 Seconds, and 2 Highly Commended Prizes for Cakes, etc., made with your Baking Powder. I always recommend your Powder, as it is the best I have used. Yours faithfully, MRS. H. BROMLEY. —————— 17 Oxford Street, South Dunedin. To T. J. Edmonds, I have used your Baking Powder for 14 years, and would not think of using any other. When I first asked my grocer for it, he did not know anything about it, so he sent to Christchurch for it, and now has good sales. I have introduced it to many of my friends, and all are more than satisfied. My daughter-in-law received Second Prize in the Winter Show the first year she competed; she used your Powder. Yours etc., MRS. SEYMOUR. —————— Kia Ora Tea Rooms, Tahunanui, Nelson. Mr. T. J. Edmonds. Dear Sir,—After using “Edmonds’ Prize Baking Powder” for a period extending over ten years, I have come to the conclusion that it is the best on the market, and highly recommend all who have not tried it to do so without delay. MRS. T. J. WILSON. March 23rd, 1911. —————— Kaponga, Taranaki. Mr. Edmonds. Dear Sir,—I have been a big user of your Baking Powder for the last seven years. I have won prizes at various Shows for my cooking, and I have always used your Baking Powder. I use 1½ tins a month, and always refuse any other offered to me. MRS. A. T. PHILLIPS. ENGLISH QUEEN CAKES.
Beat butter and sugar to a cream, then beat in eggs. Mix currants with flour and baking powder, and add to mixture. Bake in hot oven. RASPBERRY DELIGHTS.
Mode.—Cream butter and sugar together, add the egg; mix flour, baking, and custard powder together, and add by degrees to mixture. Place in greased patty-tins on cold oven shelf, and bake ten minutes. When nearly baked, place a teaspoonful of raspberry jam on each, and then bake a little longer. CHELSEA BUNS.
Rub all dry ingredients together, mix with milk to desired paste, roll out, cover with spice, and sugar, and bake as usual. ALMOND FINGERS.
Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix flour and baking powder together, and add to mixture with the hand. Paste must be very stiff. Roll out thin. Make the icing with the white of the egg, spread on top of paste. Place chopped almonds on. Cut into fingers; bake moderate oven. RICH PLUM CAKE.Take ½ lb. butter, and ½ lb. sugar, beat these well together with the hand to a cream, add 4 eggs, one at a time, beat well into the butter and sugar, lightly mix in 2 breakfastcups of flour previously mixed with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in ½ lb. sultanas. Bake at once thoroughly in fairly quick oven. BUFFALO CAKE.
Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top. SMALL CAKES (Without Eggs).
Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray. ELSIE’S FINGERS.
Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown. PIKELETS.
Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk. Cook in small lots on hot greased girdle. Edmonds factory RENE’S KISSES.
Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam. SPONGE SANDWICH.
Beat eggs and sugar well, then add flour and baking powder mixed; bake in hot oven in sandwich tins. SPONGE ROLL.
Method.—Beat eggs and sugar till stiff and frothy, sift flour and baking powder, add water to eggs and sugar, then stir in the sifted flour and baking powder lightly and quickly, pour into greased tin, and bake in hot oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich. CHRISTMAS CAKE.
Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour. Brandy. Cook 4½ hours, moderate oven. EXPRESS CAKES.
Mix flour, sugar, and Edmonds’ baking powder together, beat in the eggs and milk, put into small greased tins. Bake in moderate oven about 20 minutes. NEW ZEALAND BUNS.
Rub the butter into flour, sugar, and baking powder, then add the egg well beaten, and enough milk to make a stiff dough. Place in heaps on cold greased oven shelf. Bake quick oven 10 to 15 minutes. SPONGE CAKE.
Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and powder together in dry state, then sift it in; beat all together, and bake in quick oven. ROCK CAKES.
Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes. CHILDREN’S CAKES.
Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes. SHORTBREAD.
Cream butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin. FRUIT CAKE.
Mode.—Beat butter to a cream, add sugar gradually, then white of eggs (beaten 10 minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 2½ hours moderate oven. RICE CAKES.
Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes. SUNBEAM CAKE.
Mode.—Whip butter and sugar to a cream, beat in eggs one by one, then add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in moderate oven 2 hours. PANCAKES.
Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter. GRATED NUT CAKES.
Mix cocoanut with the flour, sugar, and Egg Powder. Soften the butter a little, then rub it lightly into the other ingredients, moisten the whole with the milk slightly warmed, and bake in moderate quick oven in buttered patty pans. AFTERNOON TEA CAKES.
Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes. RICE CAKES (Without Eggs).
Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes. WALNUT CAKE.
Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top. Currants should be rubbed in a colander with a little flour before using. A GOOD PLAIN CAKE.Mix well together two breakfastcups of flour, two teaspoonfuls Edmonds’ Baking Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and half-cupful milk together, and moisten the lot. Bake in quick oven thoroughly. CHOCOLATE CAKES.
Beat butter and sugar together, then add flour, baking powder, cocoa and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice with chocolate icing. LEMON BISCUITS.
Cream butter and sugar together, add eggs, then flour and powder mixed well, roll out thin, cut into shapes and bake. MADEIRA CAKE.
Cream butter and sugar, add eggs one by one, beat well, add lemon juice, flour, and baking powder. Bake in buttered cake tin in moderate oven for about one hour. Ice the top if desired. DATE CAKE.
Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add flour, powder, and fruit. Bake about 1½ hours. PYRAMIDS.
Beat butter and sugar to a cream, well whisk the eggs, sift dry ingredients together, make a hole in centre of flour, in which put butter and eggs, mix thoroughly but lightly; add flavouring liked, and bake in small patty pans in hot oven for about 10 minutes. PICNIC DAINTIES.
Rub butter into flour, then stir in sugar, egg powder and sufficient milk to make firm dough. Roll and cut into rounds, place one teaspoonful of raspberry jam in the centre; wet the edges and press them together. Place on cold greased oven shelf. Bake 12 minutes. SEED CAKE.
Beat butter and sugar to a cream, then add the eggs, beating in one by one with the hand; lastly, add flour and baking powder, mixed together, with seeds and lemon peel as desired. GINGER CAKE.
Mix dry ingredients, add eggs well beaten, and butter (melted) last of all; bake three-quarters of an hour. VICTORIA SANDWICH.
Warm the butter, and beat in the sugar, drop in the eggs one at a time, then the flour with the baking powder mixed, must be lightly beaten in; add flavouring and water gradually. The baking powder may be added last of all to give better results. Bake in quick oven 15 minutes. SULTANA CAKE.
Cream the butter and sugar together, add eggs well beaten, then the other ingredients; bake in moderate oven two hours GIRDLE CAKES.Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls Edmonds’ Baking Powder, and mix thoroughly. Mix into this ¼ lb. currants, pinch salt, a little nutmeg, and make into light dough with milk. Roll out, cut into rounds, bake 15 minutes on a girdle or in the oven. If required sweet, add tablespoonful sugar. They've broken the Record this Year: Over One Million Tins of Edmonds the following list shows the growth in Sales of Edmonds' Baking Powder each year for the past nine years
These are big figures, but the greatest record yet broken is in the tremendous increase of the number of dainty cakes, wholesome scones, and beautifully light puddings and pastry made by the thousands of housewives in the Dominion who use EDMONDS’ PRIZE BAKING POWDER. MERIT COUNTS—That’s why we are doing the business. LEMON TEA CAKES.Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes. TEA CAKES (Without Eggs).
Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven. TENNIS BUNS.
Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes. “EGG POWDER” ROCK CAKES.
Rub the butter (or lard) into flour, add the other dry ingredients, and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven. SMALL COCOANUT CAKES.
Rub butter into flour, mix in cocoanut, Edmonds’ baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes. EXCELLENT FOR SUPPERS.Edmonds’ Custards, served hot (grate little nutmeg on top to taste), are delicious also for children’s parties. A tablespoonful of flour equals 1 ounce, and so on. One large breakfastcup of flour equals half pound. TO YOUNG PEOPLE.To make sure that cakes are baked enough, stick a clean bright skewer, or straw through it; if it comes out clean and free from the cake mixture it is done, if otherwise, it requires longer cooking. Careful practice will bring you success. COFFEE CAKE.
Cream butter and sugar, add syrup warmed and mixed with the coffee, together with sifted flour, add spices to creamed butter, add raisins and peel, then beat in baking powder; bake in moderate oven about 2 hours. BATH BUNS.
Beat butter and sugar to a cream, add the eggs, and beat few minutes longer, add other ingredients, and mix into moderate paste with milk. Place on cold oven shelf (greased), and bake about 12 or 15 minutes in hot oven. Special.—If Edmonds’ Baking Powder should appear lumpy in tin, it will easily powder up again (with back of spoon) before using in cooking. ABOUT CAKE MIXING.Always cream together the butter and sugar in a basin, before commencing to add the eggs already beaten; this will add success to your cakes. COCOANUT DELICACIES.
Rub butter into flour, add other dry ingredients, and mix, then add egg beaten, this should make stiff dough (if not add very little milk, as dough must be stiff). Place on cold greased oven shelf in small lots. Bake in hot oven from 10 to 12 minutes. A RIDDLE For the young generations and new arrivals in the Dominion. WHY IS EDMONDS’ . . . PRIZE. . . BAKING POWDER “LIKE THE SUN?” Send us your name and address when you require a new Cookery Book. Posted Free. EDMONDS’ BAKING POWDER WORKS, Christchurch. To soften scones always turn out on clean towel, and cover them with the ends. DELICIOUS TRIFLE.Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges. EGG DRINK (Without Eggs).Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar; when it boils add mixture, stir and place immediately into glasses (grate nutmeg on top to taste). TO MAKE A CUSTARD.From a pint of new milk take enough to mix smooth one large dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of the milk to taste (say, a heaped dessertspoonful sugar), and when the milk is boiling, pour the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired). PEAR GINGER.
Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft. LEMON HONEY (For Sponges or Tarts).
Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold. LEMON SPONGE.
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible. All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine. EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard. (To make custard, see page 41). PINEAPPLE JELLY.
Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds. FIG AND BANANA SALAD.Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours. BAKED PEARS.
Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard. TOMATO AND MACARONI.
Break up macaroni and boil in plenty of water slightly salted, boil one onion in the same water, strain and put a layer in a buttered pie dish, put next a layer of sliced tomato and the boiled onion, another layer of macaroni, and so on with pepper and salt on each layer till dish is full; have tomato on top layer, sprinkle bread crumbs over, and some little pieces of butter. Bake till tomatoes are cooked about one hour. TOMATO SOUP.
Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked. WHITE SAUCE.Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously made smooth in a little milk. To this add salt (and, if preferred, 1 teaspoonful of olive oil). Serve hot. For parsley sauce, just add before serving half teaspoonful of finely-chopped parsley. TOMATO SAUCE (No. 1).
Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains. When cool, add a quart of best malt vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same. TOMATO SAUCE (No. 2).
Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all together with rest of ingredients 3 to 4 hours. Strain and bottle. APPLE SAUCE.Pare and core six large apples, cut up, and stew half hour with small cup of water, then add small cup sugar, mash together with a wooden stirrer. EASY BREAKFAST OR TEA DISH.Stew gently some tomatoes with a little butter, pepper and salt, when soft mash with a fork, and add to them a well-beaten egg until they thicken. Serve on hot buttered toast. SALAD DRESSING.
Mix all together, add sufficient milk (breakfastcup), then vinegar, stirring it until it thickens. APPLE CHUTNEY.
Chop ingredients up fine (or put all through a mincer, except apples, salt, pepper, and cloves). Cut apples as for stewing, put all into pot, cover with vinegar, boil slowly 4 or 5 hours. TOMATO SAUSAGE.
Put meat through fine mincer, mash the tomatoes, and rub through a sieve, removing skins. Mix meat and tomatoes together, add beaten egg to bind mixture, form into cakes, roll in flour, egg, and bread crumbs, and fry in boiling fat. VEGETARIAN ROAST.
Brown some crusts of bread in the oven, shell peanuts and put them through the mincer, putting the bread through the mincer afterwards. Take a cup of the bread crumbs, pour on them a little milk, just enough to moisten, but not to make them too soft. Mix with them half a cup of the ground peanuts, salt, and a little powdered herb, either sage or thyme, and one minced onion, put all into a buttered pie dish, and bake slowly till nicely browned. If it appears to be getting too dry, a very little water may be put on top as it is cooking, or a few pieces of butter on top makes a fine improvement. SAVOURY OMELET.
Beat eggs, mix flour smooth with a little of the milk, then add remainder; stir into the eggs, add parsley, onion, pepper and salt; put a small piece of butter or dripping in frying-pan, pour in the mixture, and cook gradually. When brown underneath, cut in pieces, and turn. HAM OR TONGUE OMELET,Is made by adding about 2 tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked, omitting parsley. |
|
