Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 141 pages of information about Reform Cookery Book (4th edition).

Afternoon Tea Scones.

1/2 lb. flour, 1 teaspoonful baking powder, 2 do. sugar, 1 do. butter or “Nutter.”  One egg.  Mix dry things.  Rub in butter, beat egg, and add with as much milk as make nice dough—­about 1 gill.  Roll out 1/4 in. thick.  Stamp out with small cutter or lid.  Brush over with egg.  Bake 10 minutes.

Cocoanut Cream Scones

are made by adding 1 oz. cocoanut cream [Footnote:  NOTE.—­Cocoanut or almond cream butter may be used instead of ordinary butter in most recipes for cakes or sweets, and will give variety of flavour.], dissolved in a little of the milk, to the above.  Let the “cream” be cool.

Artox Scones.

Two pounds Artox wholemeal, 1/2 lb. butter, 5 oz. sugar, 1/2 oz. cream of tartar, pinch carbonate of soda, 2 eggs, milk.  Put the salt, soda, and cream of tartar, into the wholemeal, rub in the butter, stir in the eggs (well beaten), and enough milk to make a stiff paste.  Divide the mixture into five, roll each piece out about the size of a cheese plate, divide twice across, place on a greased tin for 10 minutes, bake in a hot oven.

Artox Tea Biscuits.

One and a quarter pounds Artox wholemeal, 3 oz. butter, half teaspoonful baking powder, milk, pinch of salt.  Put the wholemeal into a bowl, rub in the butter, add salt and baking powder, and enough milk to make a stiff paste.  Roll out, cut into rounds, and bake in a hot oven.

German Biscuits.

1/2 lb. flour, 1/4 lb. butter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful ground cinnamon.

Rub in butter among flour and sugar.  Add cinnamon.  Make into a paste with the egg beaten up.  Knead till smooth.  Roll out thin and stamp into biscuits.  Bake about 10 minutes on greased oven plate in moderate oven.  Stick two together with a little jam, and ice with 4 ozs. icing sugar mixed with a little water.  Dust with pink sugar.

PUDDINGS AND SWEETS.

As a number of favourite puddings and sweets also are given in the last section, it will not be necessary to give here more than a few supplementary ones, mostly introducing specialties which are not so well known as they deserve to be.  Besides, all sweet dishes are vegetarian already for the most part, so that there is but little to “reform” about them.  Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified (?) glue.

Almond Custard.

Two eggs, 1/2 pint milk, 2 ozs.  Mapleton’s almond meal, 1-1/2 ozs. sugar.

Beat eggs with sugar, add almond meal.  Almonds blanched and pounded will do, but the meal is ready for use and costs less.  Add the milk and a few drops of flavouring.  Bake in slow oven till set, or stir till it thickens in jug or double boiler.  This is specially good with stewed fruit.  It may be made into

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Reform Cookery Book (4th edition) from Project Gutenberg. Public domain.
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