Read Ebook: The Sure to Rise Cookery Book Is Especially Compiled and Contains Useful Everyday Recipes also Cooking Hints by T J Edmonds Ltd
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Ebook has 333 lines and 17240 words, and 7 pages
PAGE
SCONES.
Preserved Ginger Scones 5 Cinnamon Scones 5 Girdle Scones 5
Yorkshire Tea Scones 6 Scotch Scones 6 Carraway Biscuits 6 Brown Scones 7 Sultana Scones 7 Plain Scones 7
BREAD and ROLLS.
Coffee Rolls 8 Milk Rolls 8 Date Rolls 8 Cottage Loaf 9 Aerated Bread 9 Brown Bread 9
PUDDINGS.
PASTRY.
Mince Pies 17 Mince Meat 17 Marmalade Cheese Cakes 17 Plain Puff Pastry 18 Short Pastry 18 Yorkshire Cheese Cakes 18 Apple Sandwich 19 A Good Pie Crust 19 Cornish Pastry 19 Testimonials 20
CAKES and BUNS.
English Queen Cakes 21 Raspberry Delights 21 Chelsea Buns 21 Almond Fingers 22 Rich Plum Cake 22 Buffalo Cake 22 Small Cakes, without Eggs 23 Elsie's Fingers 23 Pikelets 23
Factory 24 & 25
Rene's Kisses 26 Sponge Sandwich 26 Sponge Roll 26 Christmas Cake 27 Express Cakes 27 New Zealand Buns 27 Sponge Cake 28 Rock Cakes 28 Children's Cakes 28 Shortbread 29 Fruit Cake 29 Rice Cakes 29 Sunbeam Cake 30 Pancakes 30 Grated Nut Cakes 30 Afternoon Tea Cakes 31 Rice Cakes, without eggs 31 Walnut Cake 31 A Good Plain Cake 32 Chocolate Cakes 32 Ginger Snaps 32 Madeira Cake 33 Date Cake 33 Pyramids 34 Picnic Dainties 34 Seed Cake 34 Ginger Cake 34 Victoria Sandwich 35 Sultana Cake 35 Girdle Cakes 35
Growth in Sales 36
Lemon Tea Cakes 37 Tea Cakes, without Eggs 37 Tennis Buns 37 "Egg Powder" Rock Cakes 38 Small Cocoanut Cakes 38 Excellent for Suppers 38 Coffee Cake 39 Bath Buns 39 Cocoanut Delicacies 40
MISCELLANEOUS.
Delicious Trifle 41 Egg Drink, without Eggs 41 To Make a Custard 41 Pear Ginger 41 Lemon Honey 42 Lemon Sponge 42 Edmonds' Custards, with Stewed Fruits 42 Pineapple Jelly 43 Fig and Banana Salad 43 Baked Pears 43 Tomato and Macaroni 44 Tomato Soup 44 Apple Sauce 44 White Sauce 44 Tomato Sauce, No. 1 45 Tomato Sauce, No. 2 45 Easy Breakfast or Tea Dish 45 Salad Dressing 46 Apple Chutney 46 Tomato Sausage 46 Vegetarian Roast 47 Savoury Omelet 47 Ham or Tongue Omelet 47 Cooking Hints 48
DID YOU READ OPENING REMARKS INSIDE THE FRONT COVER OF THIS BOOK?
RECIPES
PRESERVED GINGER SCONES.
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 , 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 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 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 , 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. .
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 .
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 , put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual.
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