Rub one cup of butter to a cream, add four cups of sifted flour, a pinch of salt and a tablespoon of brown sugar; work these together until the flour looks like sand, then take the yolk of an egg, a wine-glass of brandy, one-half cup of ice-water and work it into the flour lightly. Do not use the hands; knead with a knife or wooden spoon, knead as little as possible. If the dough is of the right consistency no flour will be required when rolling out the dough. If it is necessary to use flour use as little as possible. Work quickly, handle dough as little as possible and bake in a hot oven. Follow directions given with Fleischig Pie Crust. Fat may be substituted for butter in the above recipe.
1-1/2 cups rolled oats 1 cup bread flour 1-1/3 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)
Remove the stalks from 1 lb. of fresh strawberries, place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare 1 pint of custard with Allinson custard powder according to recipe given above, and while still hot pour carefully over the fruit, set aside to cool, and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries.
Make a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little time; then stir in three crackers rolled fine; split the short-cakes while hot, spread with butter, then with the mixture. To be eaten warm.
At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes. In the winter place it where it will keep warm. The next morning before breakfast pour into a pitcher a pint of boiling water; add one teaspoonful of soda and one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before. This will be full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excellent to raise buckwheat cakes.
Break up about a pint of stale bread after cutting off the crust, pour over it a quart of boiling milk; add to this a piece of butter the size of a small egg; cover the dish tight and let it stand until cool; then with a spoon mash it until fine, adding a teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a teaspoonful of soda dissolved in a little hot water. Beat up four eggs very light and add last. Turn all into a well-buttered pudding-dish and bake three-quarters of an hour. Serve it warm with hard sauce. This recipe may be steamed or boiled; very nice either way.
This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter paper in brandy and placing over the top of the cake before covering the jar. Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose-water. Then stir in one pound of sifted flour and the well-beaten whites of the eggs. Bake a nice light brown.
Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours. When well risen, cream well together one cup of sugar and three-fourths cup of butter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night. Dough should not be very stiff. When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quantity of yeast.
Like most soups that are either sweet or sour, this is a German recipe. Put a piece of butter, the size of a large egg, into a saucepan. Let it melt, then mix it with a tablespoonful of flour, and stir smoothly until it is lightly browned. Add gradually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, if wine is allowed--but the soup will be very nice without this addition--half a teaspoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons.
and as I have the recipe direct from Mrs C. Leigh Hunt Wallace, the inventor of this kind of bread, I am able to pass it on at first hand. Ten ounces wheatmeal, 1 large egg (weighing 2 ozs.), 1 gill milk and 1 gill water, the whole to be made into a batter, the white of egg being beaten separately to a stiff froth and incorporated with the batter very thoroughly but very quickly; the whole to be baked in 1 lb. cake or loaf tin, the tin being very hot and thoroughly oiled or buttered before the batter is turned into it. Put for 50 minutes in a very hot part of the oven (350 degrees to 380 degrees fahr.) and keep in another 50 minutes to soak. I can vouch for the excellence of this bread, and may say that I have managed it with very little difficulty. I use a gas oven and loaf pans made of black steel, as these take and retain the heat much better than tins. If any amateur, however, is doubtful as to how this loaf should be, she cannot do better than send for a sample loaf or two to the Wallace Bakery, 465 Battersea Park Road, London, S.W. There is also a depot in Edinburgh--Messrs Richards & Co., 7 Dundas Street, where these can be got. By comparing one's own achievements with these, one will be the better able to attain the desired result. In case any may think this egg bread sounds expensive, I may say that it is exceedingly economical to use; a small loaf going much farther than a large one of the ordinary puffed-up kind.
