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).

Home-Made “Hovis” Bread

take 3-1/2 lbs.  Hovis flour, 4-1/2 gills warm water, 1 oz.  German yeast, 1 oz. salt, teaspoonful sugar.  Mix salt with dry flour, dissolve yeast with sugar; make a hollow in centre of flour, put in yeast and pour on the warm water; mix well, folding in the flour from the outside to the centre, and let stand about 30 minutes in a warm place.  Knead a very little, divide into small loaf pans, and allow to rise for another 15 minutes.  Bake in very hot oven about 30 minutes, reduce heat, and bake 15 minutes longer.  The above quantity will make five 1-lb. loaves.

CAKES AND SCONES.

The following are a few additional recipes for cakes and scones, most of which include one or other of the numerous Health Food specialties and dainties now upon the market, but which are not nearly so well known as they deserve to be.

Bruce Cake.

(Miss MACDONALD, Diplomee, Teacher of Cookery.)

1 lb. wheaten flour, 5 ozs. soft sugar, 2 ozs. butter or “Nutter,” 4 ozs. sultanas, 4 ozs. currants or candied peel, 2 teaspoonfuls baking powder, 1/2 teaspoonful mixed spice.  Cream sugar and butter.  Add flour, fruit, spice, and baking powder.  Mix with just enough water to moisten.  Bake in good steady oven for about an hour.

Tweedmont Sultana Cake.

1/2 lb. butter or “Nutter,” 3/4 lb. flour, 1/2 lb. soft sugar, 6 eggs, 1 lb. sultanas.  Beat butter or “Nutter” to a cream, add the sugar, and beat for twenty minutes longer.  Add two eggs, and beat again till thoroughly mixed, adding a little flour to prevent curdling, and repeat till all the eggs are in.  Then sift in the flour, and add the sultanas cleaned and rubbed with flour.  Mix lightly and pour into well greased cake tin.  Bake in slow oven 1-1/2 hours.

Murlaggan Cake (Steamed).

1 cup whole-wheat meal, 1 cup flour, 1 teaspoonful ground ginger, 1 teaspoonful mixed spice, 1 cup Sultanas or stoned raisins, 2 tablespoons “Nutter,” 1/2 teaspoonful baking soda, 2 tablespoonfuls syrup or treacle, or 1 of each; 1 egg, a very little sour milk.  Rub “Nutter” or butter into flour, mix all dry things.  Beat up egg, and add, with just enough sour or butter-milk to mix.  Turn into greased pudding-bowl, and steam for about 2 hours.  This should be a very light, wholesome cake, and is especially useful when one has not an oven.  It may be varied to advantage, as by using Banana flour in place of the other, chopped dates or fruitarian cake in place of raisins, &c.  A handy holiday cake.

Swiss Roll.

4 ozs. sifted sugar, 2 eggs, 4 ozs.  Pattinson’s banana cake flour, some jam, 1/2 teaspoonful Pattinson’s baking powder or small teaspoonful home-made baking powder, 2 tablespoonfuls milk or orange juice.  Put sugar and eggs in a basin, and switch up with “Gourmet” pudding spoon or a couple of forks for fifteen minutes.  Add the milk and beat again, then the flour, previously mixed with the baking powder and sifted in.  Beat all very thoroughly.  Grease well a flat baking-tin, cover with greased paper, and pour in the mixture.  Bake for not more than 5 minutes in very hot oven.  Turn out on a paper sprinkled with sifted sugar, remove the greased paper, spread with jam or marmalade, and roll up very quickly.

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