Part 3

In all icing that is not boiled it is necessary to use “icing” sugar, which is very fine and flour-like in appearance.

Plain Icing

Whites of 2 eggs ¹⁄₂ lb. _icing_ sugar Flavouring, lemon, vanilla, or almond, etc.

Break the whites into a good sized dish. Add two heaping table-spoons of sugar and stir it in steadily. Beat for a few minutes. Add the sugar gradually, beating well. The making should take about half-an-hour. When thick enough it should not run together again after being cut with a knife. If flavoured with lemon juice, a little more sugar should be added or the icing will not be stiff enough.

Pour the icing on to the cake by large spoonfuls and allow it to settle itself as much as possible. When using a knife, dip it first in cold water.

Ice a cake two or three hours before it is to be eaten. It can be set to harden in a moderate oven for five minutes if needed quickly: but it is best to dry it slowly in a warm, sunny place.

Boiled Icing

1 cup powdered sugar 1 cup water Whites of two eggs Flavouring

Boil the sugar and water together until it spins a thread from a spoon. Then take the syrup off the fire and pour it into a basin. Add the whites (beaten to a stiff froth) to it gradually, beating hard all the time. Continue beating until the mixture is cold. Add flavouring.

Gelatine Icing

1 tea-spoon gelatine 1 table-spoon cold water 2 table-spoons hot water 1 cup icing sugar

Soak the gelatine in the cold water for half-an-hour. Add to it the hot water and dissolve it in the same. Add it to the sugar and beat till smooth and firm.

Icing without Eggs

1 cup powdered sugar 5 table-spoons milk

Add the milk to the sugar in a saucepan. Stir it till it boils. Then set it where it can boil gently for five minutes. Do not stir. Take off the fire. Put into a basin. Flavour. Beat constantly until cold.

Almond Icing

2 whites of eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. sweet almonds 5 bitter almonds Rose water

Blanch the almonds and let them dry. Pound them in a mortar and moisten them with a little rose water. When perfectly smooth and fine add them to an icing made as above (see p. 65), of the sugar and white of egg. Spread thickly upon the cake. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.

Chocolate Icing--I

1 cup sugar 1 cup water 3 ozs. chocolate 1 tea-spoon vanilla

Boil the sugar and water together until it forms a syrup which will spin a thread. Add the chocolate and vanilla. Take off the fire and beat well together.

Chocolate Icing--II

Melt two ozs. of chocolate. Add it to the plain icing (see page 65). Flavour with a few drops of vanilla.

Cocoanut Icing

To the plain icing (see p. 65), made with rather less sugar than is given, add half a cup of grated or desiccated cocoanut.

Orange Icing

Grate the thin outer rind of an orange. Put it in a cup. Cover it with four tea-spoons orange juice. Let it soak for half-an-hour. Squeeze the juice through a fine cloth. Add to the plain icing (see p. 65).

Tutti Frutti Icing

1 oz. blanched and chopped almonds ¹⁄₂ cup stoned and chopped raisins and sliced citron 2 whites of eggs ¹⁄₂ lb. icing sugar

Mix the whites and the sugar as for plain icing (see p. 65). Beat for about twenty minutes. Work in the almonds and fruit gradually.

Yellow Icing

2 yolks ¹⁄₂ lb. icing sugar Flavouring

Beat the yolks until frothy and light. Add the sugar very gradually, beating hard in one direction for about half-an-hour. Flavour.

Gingerbread

PAGE

American Soft Gingerbread--I. 72

” ” ” II. 73

” Hard Gingerbread 73

Gingerbread Loaf 74

Portuguese Gingerbread 74

Scotch Gingerbread 75

Yorkshire Parkins 76

*American Soft Gingerbread--I

12 ozs. flour 1 cup black treacle or West India molasses 1 cup brown sugar 1 cup sour milk ¹⁄₂ cup melted butter ¹⁄₂ cup melted lard 2 eggs 1¹⁄₂ tea-spoons ground ginger 1¹⁄₂ tea-spoons ground cinnamon ¹⁄₂ tea-spoon ground cloves 1 good tea-spoon carbonate of soda Salt-spoon salt

Beat the eggs well in a large basin. Add the sour milk, treacle and sugar. Mix well with a wooden spoon. Add the spices and soda, and beat well. Then add the melted butter and lard and last of all the flour. Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes.

American Soft Gingerbread--II

1 cup butter ¹⁄₂ cup brown sugar 2 cups molasses 1 cup sour or sweet milk 1 table-spoon ginger 1 tea-spoon ground cinnamon 3 eggs 4 cups sifted flour Tea-spoon soda 1 table-spoon hot water

Beat the butter to a cream. Add the sugar. Beat again. Add the molasses, milk and spices. Beat all very well together. Add the eggs, yolks and whites beaten separately. Add half of the flour. Beat. Add the soda, which must be thoroughly dissolved in the hot water. Add the rest of the flour. Beat till thoroughly mixed. Bake in two square tins lined with greased paper in a moderate oven for forty minutes to an hour.

Hard Gingerbread

Follow the above receipt, omitting the eggs. Roll out and cut into squares half an inch thick. While hot rub over the top with molasses.

*Gingerbread Loaf

1 cup butter and lard 1 cup brown sugar 1 cup treacle 1 cup milk 1 cup stoned and chopped raisins 2 eggs 10 ozs. flour 1 tea-spoon soda 2 tea-spoons ginger 2 tea-spoons cinnamon 1 ground clove

Melt the sugar and lard. Then mix all the ingredients well together, adding the flour last. The soda should be dissolved in the milk. The raisins may be omitted. Bake in tins lined with greased paper, in a slow oven for about forty minutes.

*Portuguese Gingerbread

2 lbs. flour 2 lbs. black treacle 1 lb. brown sugar 1 lb. butter ¹⁄₄ lb. citron 5 eggs 1 table-spoon ground cloves 1 table-spoon ground ginger 2 tea-spoons carbonate of soda Rind of three lemons grated Wine-glass of brandy

Beat the eggs with the sugar till light and creamy. Add the butter, which should be melted, the spices, lemon peel and finely sliced citron. Stir continually. Then add the brandy and treacle, mixing well. Mix the soda with the flour. Stir the flour into the mixture, and do not beat after it is well mixed. Paper and grease three or four dripping pans, or shallow square tins. Bake immediately in a very moderate oven, for an hour and a half. This cake burns easily.

*Scotch Gingerbread

2¹⁄₄ cups flour ³⁄₄ cup medium oatmeal 1 cup syrup ³⁄₄ cup lard, butter or dripping 3 tea-spoons ground ginger 3 tea-spoons ground cinnamon 1 tea-spoon carbonate of soda 1 or 2 eggs 1 cup sour milk

Mix as for American gingerbread, and bake in a greased flat tin in a moderate oven.

Yorkshire Parkins

¹⁄₂ lb. oatmeal ¹⁄₄ lb. flour ¹⁄₄ lb. butter 1 oz. mixed spice 6 oz. brown sugar ¹⁄₄ oz. carbonate of soda ¹⁄₄ lb. treacle

Mix the oatmeal and flour together. Rub in the butter. Add the spice, sugar and carbonate of soda. Warm the treacle and pour it on the rest of the ingredients, mixing well. If the mixture is too dry, add a little melted butter. It should be rather soft. Divide into small flat cakes, and bake on greased tins in a slow oven. Brush over with milk when baked.

Cakes made with Yeast

PAGE

Bread Cake 78

Brioche 79

Dough Cake 80

Kugelhupf--I. 80

” II. 81

Seed Dough Cake 82

Scotch Bun 82

Bread Cake

I. 1 pint dough 3 ozs. butter 1 cup sugar 2 eggs Grated rind half a lemon 1 cup of currants

II. 4 table-spoons brown sugar 2 ozs. butter 1 table-spoon flour 1 tea-spoon cinnamon 2 heaping table-spoons bread crumbs

I. Add the butter, sugar, eggs and lemon rind to the dough. Mix thoroughly and beat till light. Add the currants, which should have been washed, dried and floured. Mix them in lightly. Pour the mixture into a square greased pan. It should not be more than an inch deep.

II. Beat the brown sugar, butter, flour and cinnamon together till light. Stir in the bread-crumbs, which should be very fine. Drop spoonfuls of this mixture over the top of the cake. Press them down into the cake with the fingers. Set the cake to rise in a warm place. When risen bake in a moderately quick oven. Cover the cake with a piece of brown paper to prevent burning.

Brioche

1 lb. flour 1 lb. butter 7 eggs 2 spoonfuls yeast 1 spoonful sugar Salt

Set a quarter of a pound of flour, with the yeast dissolved in a very little hot water, to rise for half an hour in a covered basin in a warm place.

Rub the butter into the rest of the flour, with which the sugar and a little salt has been mixed. Beat the eggs well. Mix them with the butter and flour and beat until light and creamy. Add this mixture to the flour and yeast and mix lightly but well. Let the whole rise for eight hours. Fill a buttered mould, or form into small loaves and place on a greased tin. Bake in a moderate oven for about an hour.

Dough Cake

1 lb. dough 3 ozs. lard 3 ozs. butter 3 ozs. sugar ¹⁄₄ lb. currants 1 egg 1 tea-spoon ginger and ground nutmeg

The dough should have risen a second time before it is used. Mix all the ingredients in a large pan with the hand. Bake in a square buttered tin.

Kugelhupf or German Coffee Cake

6 ozs. butter 9 ozs. flour 1¹⁄₂ ozs. cornflour 1¹⁄₂ ozs. powdered sugar 1 oz. German yeast 9 eggs 2 ozs. sultanas

Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth. Butter a large tin, with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours. Bake in a moderate oven from one and a quarter to one and a half hours. Take out of the tin at once and stand upon a hair sieve to cool. Sift over with powdered sugar.

Kugelhupf--II

1¹⁄₄ lbs. flour 3 eggs 1³⁄₄ cups lukewarm milk or cream 6 ozs. butter 4 table-spoons German yeast 2 heaping table-spoons powdered sugar 4 ozs. sultanas or currants 1 salt-spoon salt

Dry and sift the flour. Melt the butter in the milk and when just lukewarm add to the flour. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour. Cover the basin with a cloth and set in a warm place to rise for one and a half hours. Then beating it well, add the sultanas to the dough. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture. Let it rise again for about one and a half hours. Bake for an hour and turn out on to a hair sieve to cool. Sift over with powdered sugar.

Seed Dough Cake

1 quartern dough 6 eggs 8 ozs. sugar 8 ozs. butter ¹⁄₂ oz. caraway seeds

Work all the ingredients well into the dough with the hands. When all are thoroughly mixed put into a greased pan and set to rise in a warm place. Bake in a moderate oven.

Scotch Bun

2 lbs. raisins 1 lb. currants ¹⁄₂ lb. orange peel ¹⁄₄ lb. lemon peel ¹⁄₄ lb. chopped sweet almonds ¹⁄₂ oz. ground cloves, cinnamon and ginger ¹⁄₂ lb. butter 2¹⁄₂ lbs. twice risen dough

Divide the dough into two parts. With one part mix the fruit, butter and spices thoroughly. Line a buttered tin with half of the plain dough. Put over it the dough mixed with fruit, and cover with the rest of the plain dough. Brush over with the yolk of an egg. Bake in a moderate oven.

Fried Cakes

PAGE

Cinnamon Cakes 85

Crullers 85

Doughnuts 86

Doughnuts made with Yeast 86

Puff-ball Doughnuts 87

Snowballs 87

General Directions

Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before. It should be made very hot, and be quite still. Test it by throwing in a small piece of the mixture. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying.

Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain.

Cinnamon Cakes

1 cup sugar 1 cup of butter 3 eggs ¹⁄₂ tea-spoon cinnamon 2 table-spoons milk Flour

Beat the butter and sugar together until light. Beat the eggs together and add to the butter and sugar with the cinnamon, milk and sufficient flour to make the mixture stiff enough to roll out. Roll the mixture out on a floured pastry board until very thin. Cut into narrow strips. Twist or braid them. Drop them into boiling fat, boil till a golden brown. Dust with powdered sugar while hot.

Crullers

¹⁄₂ lb. butter ³⁄₄ lb. powdered sugar 6 eggs Nutmeg Flour

Beat the butter to a cream with the sugar. Flavour with nutmeg. Add the well beaten eggs and sufficient flour to make the mixture stiff enough to roll out. Cut in their proper shapes and fry in a large pan of boiling lard until a rich yellow. Keep for a day before eating.

Doughnuts

1 cup sugar 2¹⁄₂ table-spoons butter 3 eggs 1 cup milk 4 tea-spoons baking powder ¹⁄₂ tea-spoon grated nutmeg and cinnamon Salt 3¹⁄₂ cups flour

Cream the butter. Add half of the sugar. Beat the eggs until very light. Add them with the rest of the sugar to the butter. Add the salt, spices, and baking powder to the flour. Sift them and add to the mixture. Beat well. Add more flour, if necessary, and roll out until quarter of an inch thick. Cut into rings and fry.

Doughnuts made with Yeast

¹⁄₂ lb. butter ³⁄₄ lb. sugar 1 pint sweet milk 2 eggs ¹⁄₂ cup yeast 1 dessert-spoon spices (mace or nutmeg and cinnamon) Flour Salt

Cream the butter. Add the sugar. Beat well. Add the milk, yeast, and about a pint and a half of sifted flour. Set to rise over night. Add the well beaten eggs, spices, and sufficient flour to make a stiff dough in the morning. Roll out. Cut into rounds and fry. Sift sugar over them while hot.

Puff-ball Doughnuts

3 eggs 1 cup powdered sugar 1 pint sweet milk Flour 2 heaping tea-spoons baking powder

Beat the eggs. Add the sugar and milk. Add flour (with which the baking powder should be mixed) until the batter is stiff enough for the spoon to stand upright in. Beat until very light. Drop by dessert-spoonfuls into boiling lard.

Snowballs

1 cup powdered sugar 4 table-spoons milk ¹⁄₃ tea-spoon soda ³⁄₄ tea-spoon cream of tartar 2 eggs Flour

Mix the soda with the milk and the cream of tartar with the flour (sufficient to make a stiff batter). Beat the egg, add the rest of the ingredients, and beat until light. Make into small balls. Fry in lard. When cold, dip in the beaten white of an egg and roll in powdered sugar.

Little Cakes and Sweet Biscuits

PAGE

Almond Cakes 91

Bottle Cakes 91

Butter Rings 92

Caraway Cakes 93

Chocolate Cakes--I. 93

” ” II. 94

Cinnamon Biscuits 94

Coburg Cakes 95

Cocoanut Cones 96

” Rings 96

Cornflour Cakes--I. 97

” ” II. 97

Fairy Gingerbread 98

Fluffy Cakes 98

German Biscuits 99

Gingerbread Nuts 99

Ginger Snaps 100

Ground Rice Biscuits 100

Hazel Nut Biscuits 101

Kletskoppen 101

Little Biscuits 102

Little Dutch Cakes 102

Louisa Cakes 103

Macaroons--I. 103

” II. 104

Madeleines 104

Oat Cakes 105

Orange Biscuits 105

” Wafers 106

Rice Cakes 107

Rock Cakes--I. 107

” ” II. 108

Shortbread 108

Shortbread Biscuits 109

Snow Cakes 109

Sponge Fingers or Cakes 110

Sugar Cakes 110

Whole Meal Biscuits 110

Almond Cakes

¹⁄₂ lb. sweet almonds 1 white of egg ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. butter ³⁄₄ lb. flour 2 eggs 1 tea-spoon ground cinnamon

Blanch and pound the almonds, adding the beaten whites and mixing well together. Add them to the rest of the ingredients and knead well together with the hands. Roll out and cut into round cakes. Brush over with the beaten yolk of an egg, and dust with powdered sugar. Bake on a well greased tin in a slow oven until they are a rich yellow.

*Bottle Cakes

¹⁄₂ lb. butter ¹⁄₂ lb. sifted sugar ¹⁄₂ lb. flour Juice and grated rind of half a lemon 2 eggs

Cream the butter. Add the sugar. Beat the eggs and add with the rest of the ingredients, beating all thoroughly. Grease a baking tin and drop the mixture on it by tea-spoonfuls. Bake about five minutes in a moderate oven. Slip the cakes off the tin with a knife. Lay a number of bottles on their sides on a table. Lay the cakes on them to cool, and press gently down on the bottles in order to give them a rounded shape. These cakes should be very thin and richly coloured round the edges.

*Butter Rings

3 ozs. butter 2 eggs 4 yolks ¹⁄₂ lb. sugar ¹⁄₂ lb. flour Grated rind of a lemon

Beat the butter to a cream. Add one egg and five yolks (which should have been well beaten together) and the sugar. Then add the flour and the lemon rind. Beat until smooth and light. Roll out the mixture lightly and cut it into ring-shaped biscuits. Brush over each with the white of an egg, and sprinkle crystallised sugar over them. Bake in a slow oven on a well greased tin.

Caraway Cakes

3 lbs. sugar 1 lb. butter ¹⁄₂ pint cold water 3 eggs 3 lbs. flour 1 tea-spoon soda 4 table-spoons caraway seeds

Cut the butter up in the flour as finely as possible. Dissolve the sugar in the water. Add it to the butter and flour. Beat the eggs till very light and add them to the mixture. Dissolve the soda in a very little hot water and stir it in. Roll the caraway seeds in a little flour, and add them, mixing thoroughly. Roll out lightly and cut in round shapes. Bake quickly on a greased tin.

*Chocolate Cakes--I

6 ozs. sifted sugar ¹⁄₄ lb. sifted chocolate powder 2 ozs. sifted flour 4 whites of eggs

Beat the whites until very stiff. Mix quickly but thoroughly with the other ingredients.

Form into cone-like shapes on a baking sheet or tin and bake in a moderate oven.

*Chocolate Cakes--II

2 ozs. powdered chocolate 2 ozs. castor sugar 2 ozs. butter 2 eggs 1¹⁄₂ ozs. flour ¹⁄₂ tea-spoon baking powder

Put the chocolate in the oven to warm. Beat the butter to a cream and add the sugar gradually, beating continually. Then stir in the well beaten eggs and the warmed chocolate. When thoroughly well beaten, add the flour, with which the baking powder should be mixed. Bake in patty pans in a quick oven. When baked, split open and spread with Devonshire cream.

*Cinnamon Biscuits

¹⁄₄ lb. sugar 3 eggs ¹⁄₂ tea-spoon cinnamon 1 oz. potato flour 1 oz. Vienna flour

Mix the sugar and the yolks of the eggs with the cinnamon and beat hard for ten minutes. Add the whites, which should have been beaten until they are stiff, and the potato flour and Vienna flour. Divide into small tins. Sprinkle with a little white sugar. Bake in a moderate oven until light brown.

Coburg Cake

3 cups flour 1 cup sugar ¹⁄₂ cup syrup ¹⁄₂ cup water 1 cup butter milk (or sour milk) ¹⁄₂ lb. butter 3 eggs 2 tea-spoons soda 2 tea-spoons ground ginger 2 tea-spoons ground cinnamon 1 tea-spoon allspice 2 ozs. sweet almonds

Beat the butter and sugar to a cream. Whisk the eggs till light and creamy and mix with the butter. Add the syrup, water, spices and flour, mixing thoroughly, and lastly the soda dissolved in a little boiling water.

Blanch and chop the almonds, and sprinkle them in the bottom of the patty pans. Pour in the mixture and bake in a quick oven for about twenty minutes.

Cocoanut Cones

1 lb. powdered sugar ¹⁄₂ a grated cocoanut 5 whites of eggs 1 tea-spoon arrowroot or flour

Beat the eggs till firm. Add the sugar gradually. Beat in the cocoanut and arrowroot. Form into small cone-shaped cakes. Set on buttered paper in a tin and bake in a very moderate oven.

Cocoanut Rings

¹⁄₂ cup grated cocoanut ¹⁄₂ cup butter ³⁄₄ cups powdered sugar 2 eggs 1 table-spoon milk 2¹⁄₂ cups sifted flour

Cream the butter. Add the sugar to it and beat well. Beat the yolks and whites of the eggs separately. Stir them in. Add the milk and flour, and then gradually add the cocoanut, beating constantly. Roll out thin on a board, and cut with two different sized cutters into rings. Bake in a quick oven five to ten minutes.

Cornflour Cakes--I

¹⁄₄ lb. cornflour ¹⁄₄ lb. sifted white sugar 3 ozs. butter ¹⁄₄ tea-spoon baking powder 1 egg Grated rind of half a lemon

Beat the butter to a cream. Add the cornflour, with which the baking powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all well together. Bake five minutes in a quick oven.

*Cornflour Cakes--II

3 ozs. castor sugar, finely sifted 3 ozs. butter 2 ozs. Oswego cornflour (_Kingsford’s_) 2 eggs 1 small tea-spoon baking powder

Beat the butter and sugar together to a cream. Beat in the cornflour. Add the eggs (not previously beaten) and beat all well together. Then stir in the baking powder carefully. Bake in well buttered patty pans, in a moderate oven, until they are a delicate golden colour.

*Fairy Gingerbread

1 cup butter 2 cups sugar 1 cup sweet milk 4 cups flour ³⁄₄ tea-spoon carbonate of soda 2 tea-spoons ground ginger

Beat the butter to a cream, add the sugar gradually. When the mixture is very light and creamy add the ginger. Dissolve the soda in the milk and add it with the flour. Grease a perfectly clean baking tin. Spread the mixture as thinly as possible over it with a knife. Bake in a moderate oven till brown. Cut into squares while hot and slip off the tin.

Fluffy Cakes

¹⁄₂ lb. cornflour ¹⁄₄ lb. castor sugar 6 ozs. butter 2 eggs 1 table-spoon milk 1 tea-spoon essence of vanilla 1 tea-spoon baking powder

Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix them with the butter and sugar. Sift in the cornflour, mixed with the baking powder, gradually, and mix well. Stir in about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla.

Grease the patty pans with lard and sprinkle a little ground rice in each. Half fill them and bake in a quick oven for ten minutes.

*German Biscuits

5 ozs. flour 2 ozs. butter 2 ozs. sugar 2 yolks of eggs 1 white of egg 2 table-spoons cream or milk 1 oz. almonds

Beat the sugar and butter together. Add the flour and the beaten yolks. When well mixed add the cream or milk. Cut the paste thus made into strips and form it into different shapes. Brush over with the white of egg. Blanch and chop the almonds and strew them over the biscuits. Bake on a greased tin.

*Gingerbread Nuts

¹⁄₂ lb. butter 1¹⁄₂ lbs. flour ¹⁄₂ lb. powdered sugar ¹⁄₂ oz. ginger ¹⁄₂ nutmeg grated 10 ozs. treacle

Sift the flour. Rub the butter finely into it. Sift the sugar and add it to the butter and flour. Add the rest of the ingredients (and caraway seeds if liked). Mix well together. Shape into little cakes. Bake on oiled paper in a slow oven.

Ginger Snaps

1 large cup butter and lard mixed ¹⁄₂ cup sugar 1 cup molasses ¹⁄₂ cup water 1 table-spoon ginger 1 table-spoon cinnamon 1 tea-spoon cloves 1 tea-spoon soda Flour