Dr. Allinson's cookery book Part 27

QUEEN'S SPONGE CAKE.

1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs, rind and juice of a lemon, some vanilla. Separate the yolks of the eggs from the whites; stir the yolks well, then sift in gradually, stirring all the time, the sugar and cornflour; add the lemon juice and rind; beat the whites of the eggs to a firm froth, mix it well with the rest; place the mixture in one or more greased cake tins and bake at once in a quick oven.

RICE CAKES (1).

1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet and bitter ground almonds mixed. Mix the almonds with the ground rice, adding the sugar, and the eggs, well beaten; beat all together and bake the cake in a b.u.t.tered mould, in a moderately hot oven.

RICE CAKES (2).

4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring.

Beat the eggs a little, add the sugar and flour, and beat well; pour into a tin mould, greased and warmed, only half filling it, and bake in a moderate oven 1 hour.

RICE AND WHEAT BREAD.

Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it cool sufficiently to handle, and mix it thoroughly with 4 lbs. of wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little lukewarm water or milk. Add a teaspoonful of salt. Knead well and set to rise before the fire 1-1/2 hours. Bake in a good hot oven.

ROCK SEED CAKES.

1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of b.u.t.ter, 1 oz. of ground carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the b.u.t.ter into the meal, add sugar, seeds, the eggs well beaten, and the milk. Place the mixture in lumps on floured tins, and bake the cakes for half an hour in a hot oven.

SALLY LUNN.

3/4 of lb. of Allinson wholemeal flour, 2 oz. salt b.u.t.ter, 1 egg, 1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and b.u.t.ter in a pan together, rub the yeast smooth with 1/2 a teaspoonful of sugar, add the milk and b.u.t.ter. Stir this mixture gradually into the flour, add the egg slightly beaten, mix till quite smooth. Divide into two, put into well-greased tins, set these in a warm place for 1 hour to rise. Put into a quick oven, and bake about 15 minutes.

SEED CAKE (1).

1/2 lb. fine wholemeal flour, 6 oz. b.u.t.ter, 6 oz. castor sugar, 2 eggs, 1/4 oz. carraway seeds. Beat the b.u.t.ter and sugar to a cream, add the eggs well beaten, and dredge in the flour, add a little cold water it too dry. Bake for 1/2 an hour.

SEED CAKE (2).

1-1/2 lbs. of wholemeal, 1/2 lb. of b.u.t.ter, 3/4 lb. of castor sugar, 1 oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of 5 beaten to a stiff froth. Cream the b.u.t.ter, mix all the ingredients well together, adding the whites of the eggs last; line one or more tins with b.u.t.tered paper, turn the mixture into them, and bake the cake or cakes from 1 to 1-1/2 hours, according to the size of the cakes and the heat of the oven. If a bright knitting needle pa.s.sed through the cake comes out clean, the cake is done.

SEED CAKE (3).

The same as "Madeira Cake," adding 1/2 oz. of carraway seeds, ground fine, as flavouring.

SEED CAKE (4).

2 lbs. of meal, 6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of yeast, 4 eggs, 3 oz. of b.u.t.ter, and a little milk. Rub the b.u.t.ter into the meal, add the sugar, seed, and eggs; dissolve the yeast in warm milk and add to it the other ingredients. Moisten the dough with sufficient warm milk not to make it stick to your pan. Let the dough rise 1-1/2 hours in a warm place, fill into greased cake tins and bake the cakes 1-1/2 to 2 hours.

SEED CAKE (5).

4 eggs, their weight in sugar, meal and b.u.t.ter, 1/2 oz. of seed. Rub the b.u.t.ter to cream, then stir in gradually the other ingredients, first the eggs well beaten, then the sugar, the seed, and last the flour. Put in a greased tin and bake 1 to 1-1/2 hours.

SEED CAKE (6).

4 eggs, their weight in sugar, 1/2 their weight in b.u.t.ter, twice their weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the b.u.t.ter first, then add the yolks of eggs, the sugar, seed, and meal, and enough milk to moisten the mixture; lastly, add the whites of the eggs beaten to a froth, and bake at once in a fairly quick oven.

SLY CAKES.

1 lb. Allinson wholemeal flour, 8 oz. b.u.t.ter, 8 oz. currants, 2 oz.

sugar, and 6 drops essence of lemon; mix the flour and sugar, and make it into a smooth paste with water, but do not make it very wet. Roll out 3 times, and spread in the b.u.t.ter as for pastry; roll it very thin, and cut into rounds or square cakes. Spread half of them very thickly with currants, press the others very gently on the top, so as to form a sandwich, and bake in a quick oven till a light brown.

SPONGE CAKE (1).

6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to taste. Beat up the eggs, sift in the sugar, then the flour, and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours.

SPONGE CAKE (2).

4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in castor sugar, any flavouring to taste. Beat the eggs, sift in the sugar and meal, stirring all the time, add the flavouring, and pour the mixture into one or two greased cake tins, only filling them half full. Bake in a moderate oven for about an hour, until a knitting needle comes out clean.

SPONGE CAKE ROLY-POLY.

3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in "Sponge Cake," line a large, square, flat baking tin with b.u.t.tered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar. Turn the cake out of the tin on to the paper, spread the cake with jam, and roll up. This should be done quickly, for if the cake is allowed to cool it will not roll.

UNFERMENTED BREAD.

This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist. 2 lbs. of Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a thick paste, and put the mixture into some small greased bread tins.

Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven.

UNFERMENTED FINGER-ROLLS.

These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand. Place them on a floured baking-tin, and bake them in a sharp oven from 1/2 an hour to 1 hour. The time will depend on the heat of the oven. In a very hot oven the rolls will be well baked in 1/2 an hour.

VICTORIA SANDWICH.

Proceed the same as in "Sponge Cake Roly-Poly," but bake the mixture in 2 round, flat tins; spread jam on one, and cover with the other cake.