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COCOA-NUT GINGERBREAD.
(Original Receipts.)
Mix well together ten ounces of fine wheaten flour, and six of flour
of rice (or rice ground to powder), the grated rind of a lemon, and
three-quarters of an ounce of ginger: pour nearly boiling upon these
a pound of treacle, five ounces of fresh butter, and five of sugar,
melted together in a saucepan; beat the mixture, which will be
almost a batter, with a wooden spoon, and when quite smooth leave
it until it is perfectly cold, then add to it five ounces of grated cocoa-
nut, and when it is thoroughly blended with the other ingredients, lay
the paste in small heaps upon a buttered tin, and bake them in very
slow oven from half to three-quarters of an hour.
Flour, 10 oz.; ground rice, 6 oz.; rind of 1 lemon; ginger, 3/4 oz.;
treacle, 1 lb.; sugar, 5 oz.; butter, 5 oz.; cocoa-nut, 5 oz.: 1/2 to 3/4
hour.
Or: Flour, 1/2 lb.; ground rice, 1/2 lb.; ginger, 3/4 oz.; rind of 1
lemon; butter, 5 oz.; sugar, 5 oz.; treacle, 1 lb.; cocoa-nut, 6-1/2 oz.
Obs.—The cakes made by them are excellent.
A DELICIOUS CREAM-CAKE AND SWEET RUSKS.
When in very sultry weather cream becomes acid from being sent
to a distance, or from other causes, it may still be made available for
delicate pastry-crust, and superlative cakes, biscuits, and bread; but
if ever so slightly putrid it will be fit only to be thrown away. The
following receipt is given exactly as it was used with perfect success
on the thought of the moment, when we first had it tried. Crumble
down five ounces of good butter into a pound of fine flour, then mix
thoroughly with them half a pound of sifted sugar, a few grains of
salt, and two ounces of candied citron or orange-rind sliced thin; add
something more than half a pint of thick and rather sour cream mixed
with two well whisked eggs, and just before the paste is put into the
moulds, which should be buttered in every part and only two-thirds
filled, beat thoroughly into it half a teaspoonful of the very best
carbonate of soda, which has been perfectly blended with twice the
quantity of sugar and of flour, and rubbed through a fine sieve, or
worked to the smoothest powder in a mortar, or in any other way.
For the convenience of having it baked in a small iron oven, this
quantity was divided into two cakes, one of which was gently pulled
apart with a couple of forks while still hot, and then set again into the
oven and crisped with a gentle heat quite through: it was thus
converted into the very nicest sweet rusks. Sufficient cream should
be used for the cakes to convert the ingredients into a very lithe
paste or thick batter, which can be properly worked or mixed with a
wooden spoon, with the back of which it should be very lightly
beaten up before it is moulded. About three-quarters of an hour will
bake it in a moderate oven. It should be firm on the surface—as all
light cakes should be—that it may not sink and become heavy after it
is drawn out. Turn it from the mould, and lay it on its side upon a
sieve reversed, to cool.
A GOOD LIGHT LUNCHEON-CAKE AND BROWN BRACK.
Two or three pounds of white bread dough taken when ready for
the oven, will make a good light biscuit if well managed, with the
addition of from half to three-quarters of a pound of sugar, a very
small quantity of butter, and a few currants, or carraway-seeds, or a
teaspoonful of mixed spices. The dough should be rather firm; the
butter should first be well kneaded into it in small portions, then the
sugar added in the same way, and next the currants or spice. The
whole should be perfectly and equally mingled, flour being slightly
dredged upon it as it is worked, if needful. It must then be allowed to
rise until it is very light, when it should again be kneaded down, but
not heavily; and when it has once more risen, it should be sent
without delay to the oven. An ounce of butter to the pound of dough
will be sufficient for it. Much richer cakes can be made thus, and they
will be extremely good if care be taken to let them rise sufficiently
before they are baked. We regret that we cannot multiply our
receipts for them. Sultana raisins are an excellent substitute for
currants in these and other common cakes.
ISLE OF WIGHT DOUGH-NUTS.
Work smoothly together with the fingers four ounces of good lard,
and four pounds of flour; add half a pound of fine brown sugar, two
tablespoonsful of allspice, one drachm of pounded cinnamon, half as
much of cloves, two large blades of mace, beaten to powder, two
tablespoonsful of fresh yeast which has been watered for one night,
and which should be solid, and as much new milk as will make the
whole into a rather firm dough; let this stand from an hour to an hour
and a half near the fire, then knead it well, and make it into balls
about the size of a small apple; hollow them with the thumb, and
enclose a few currants in the middle; gather the paste well over
them, and throw the dough-nuts into a saucepan half filled with
boiling lard; when they are equally coloured to a fine brown, lift them
out and dry them before the fire on the back of a sieve. When they
are made in large quantities, as they are at certain seasons in the
island, they are drained upon very clean straw. The lard should boil
only just before they are dropped into it, or the outsides will be
scorched before the insides are sufficiently done.
Flour, 4 lbs.; lard, 4 oz.; sugar, 1/2 lb.; allspice, 2 tablespoonsful;
pounded cinnamon, 1 drachm; cloves and mace, each 1/2 drachm;
yeast (solid), two large tablespoonsful: to rise, 1 to 1-1/2 hour.
Currants, at choice: dough-nuts boiled in lard, 5 to 7 minutes.
QUEEN CAKES.
Rasp on some good sugar the rinds of two lemons; dry, reduce it
to powder, and sift it with as much more as will make up a pound in
weight; mix with it one pound of flour, four well-beaten eggs, and six
ounces of warm butter: drop the mixture on buttered tins, and bake
the jumbles in a very slow oven from twenty to thirty minutes. They
should be pale, but perfectly crisp.
A GOOD SODA CAKE.
Flour, 1 lb.; butter, 1/2 lb.; sugar, 1/2 lb.; boiling milk, full 1/4 pint;
eggs, 3; currants, 1/2 lb.; good carbonate of soda, 1 very small
teaspoonful: 1 to 1-1/2 hour. Or: divided in two, 1/2 to 3/4 hour.
Obs.—This, if carefully made, resembles a pound cake, but is
much less expensive, and far more wholesome, while it has the
advantage of being very expeditiously prepared. Great care,
however, must be taken to avoid mixing with it too large a proportion,
or a coarse quality of soda; as either will impart to it a far from
agreeable flavour.
GOOD SCOTTISH SHORTBREAD.
With one pound of flour mix well two ounces of sifted sugar, and
one of candied orange-rind or citron, sliced small; make these into a
paste with from eight to nine ounces of good butter, made sufficiently
warm to be liquid; press the paste together with the hands, and
mould it upon tins into large cakes nearly an inch thick, pinch the
edges, and bake the shortbread in a moderate oven for twenty
minutes, or longer, should it not be quite crisp, but do not allow it to
become deeply coloured.
Flour, 1 lb.; sugar, 2 oz.; candied orange or citron, 1 oz.; butter, 8
to 9 oz.: 20 minutes or more.
Obs.—This, to many persons, is a very indigestible compound,
though agreeable to the taste.
A GALETTE.
To make very sweet rich sugar cakes mingle, first working it very
small with the fingers, half a pound of butter with each pound of flour:
if more than this proportion be used the paste will be too soft to
permit the addition of the proper number of eggs. Next, blend
thoroughly with these three-quarters of a pound of dry sifted sugar,
and the grated rinds of two small fresh lemons (for lemon-cakes the
strained juice of one is generally added), or a dessertspoonful of
cinnamon freshly pounded; or from one ounce to two ounces of
carraway-seeds; or a similar proportion of the finest powdered
ginger; or three-quarters of a pound of very dry well cleaned
currants. A slight pinch of salt should be thrown in with the sugar. If
to be made into flat cakes proceed to moisten these ingredients
gradually with from two eggs to four slightly whisked, and when they
form a firm paste, proceed quickly to roll and to stamp them out with
a cake tin; for as the sugar dissolves with the moisture of the eggs,
the paste will otherwise become so lithe as to adhere to the board
and roller. When it is to be merely dropped on the baking-sheets, it
will require an additional egg or more. The cakes should then be
placed quite two inches apart, as they will spread in the baking.
Five ounces of butter with six of sugar to the pound of flour, two
large eggs, and a small quantity of milk, will be sufficient for quite
cheap sugar cakes: any flavour can be given to them as to those
which precede, and they can be rendered more or less sweet to the
taste by altering the proportion of sugar: this should always be sifted,
or at least reduced quite to powder, before it is used for them. One
ounce more of butter will render them very good. They should be
rolled a quarter of an inch thick.
Rich: to each lb. of flour, butter, 1/2 lb.; sugar, 3/4 lb.; eggs, 2 to 4.
(Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at
choice), small pinch of salt. Slow oven about 20 minutes.
Obs.—The cakes should be but lightly coloured, and yet baked
quite through.
FLEED OR FLEAD CAKES.
Rub very small indeed, two ounces of fresh butter into a pound of
flour, and make it into a stiff paste with new milk. Roll it out half an
inch thick, and cut the biscuits with a round cutter the size of half-a-
crown. Pile them one on the other until all are done; then roll them
out very thin, prick them, and lay them on lightly-floured tins, the
pricked side downwards: a few minutes will bake them, in a
moderate oven. They should be very crisp, and but slightly browned.
For the Ginger Biscuits.—Three ounces of good butter, with two
pounds of flour, then add three ounces of pounded sugar and two of
ginger in fine powder, and knead them into a stiff paste, with new
milk. Roll it thin, stamp out the biscuits with a cutter, and bake them
in a slow oven until they are crisp quite through, but keep them of a
pale colour. A couple of eggs are sometimes mixed with the milk for
them, but are no material improvement: an additional ounce of sugar
may be used when a sweeter biscuit is liked.
Plain biscuits: flour 1 lb.; butter, 2 oz.; new milk about 1/2 pint.
Ginger biscuits: flour, 2 lbs.; butter, 3 oz.; sugar, 3 oz.; ginger, 2 oz.
THREADNEEDLE STREET BISCUITS.
Mix with two pounds of sifted flour of the very best quality three
ounces of good butter, and work it into the smallest possible crumbs;
add four ounces of fine, dry, sifted sugar, and make them into a firm
paste with new milk; beat this forcibly for some time with a rolling-
pin, and when it is extremely smooth roll it the third of an inch thick,
cut it with a small square cutter, and bake the biscuits in a very slow
oven until they are crisp to the centre: no part of them should remain
soft. Half a teaspoonful of carbonate of soda is said to improve them,
but we have not put it to the test. Carraway-seeds can be added
when they are liked.
Flour, 2 lbs.; butter, 3 oz.; sugar, 4 oz.; new milk, 1 pint or more:
biscuits slowly baked until crisp.
GOOD CAPTAIN’S BISCUITS.
Make some fine white flour into a very smooth paste with new
milk; divide it into small balls; roll them out, and afterwards pull them
with the fingers as thin as possible; prick them all over, and bake
them in a somewhat brisk oven from ten to twelve minutes. These
are excellent and very wholesome biscuits.
THE COLONEL’S BISCUITS.
Mix a slight pinch of salt with some fine sifted flour; make it into a
smooth paste with thin cream, and bake the biscuits gently, after
having prepared them for the oven like those which precede. Store
them as soon as they are cold in a dry canister, to preserve them
crisp: they are excellent.
AUNT CHARLOTTE’S BISCUITS.
These biscuits, which are very simple and very good, may be
made with the same dough as fine white bread, with the addition of
from half to a whole ounce of butter to the pound kneaded into it
after it has risen. Break the butter small, spread out the dough a
little, knead it in well and equally, and leave it for about half an hour
to rise; then roll it a quarter of an inch thick, prick it well all over, cut
out the biscuits, and bake them in a moderate oven from ten to
fifteen minutes: they should be crisp quite through, but not deeply
coloured.
White-bread dough, 2 lbs.; butter, 1 to 2 oz.: to rise 1/2 hour.
Baked in moderate oven 10 to 15 minutes.
Obs.—To make the biscuits by themselves, proceed as for
Bordyke bread; but use new milk for them, and work three ounces of
butter into two pounds of flour before the yeast is added.
EXCELLENT SODA BUNS.