The Sure to Rise Cookery Book 2

The Sure to Rise Cookery Book 2

GIRDLE SCONES.

 

3 level breakfastcups flour

3 teaspoonfuls Edmonds’ Baking Powder

Salt to taste

 

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.

 

¾ lb. flour (or 1½ large cups)

1 oz. butter (or a tablespoonful)

1 dessertspoonful sugar

½ cup milk

2 teaspoonfuls Edmonds’ Baking Powder

1 egg

 

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.

 

2 breakfastcups flour

2 heaped teaspoons Edmonds’ Baking Powder

2 ozs. butter

1 cup milk

Salt to taste

 

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.

 

1½ lbs. of flour

½ lb. butter

¾ lb. Sugar

2 eggs

2 teaspoonfuls Edmonds’ Baking Powder

2 ozs. currants

2 ozs. candied peel

1 teaspoonful carraway seeds

Little milk

 

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.

 

2 breakfastcups of wheatmeal

1 breakfastcup plain flour

3 teaspoonfuls Edmonds’ Baking Powder

3 ozs. butter (or lard)

2 heaped dessertspoonfuls sugar

1 egg

Large cup milk. Salt to taste

 

Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in

butter (or lard), 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.

 

2 breakfastcups flour

3 moderate teaspoonfuls Edmonds’ Baking Powder

2 tablespoonfuls butter

2 dessertspoonfuls sugar

1 egg, half pint milk, salt to taste

1 oz. sultanas or currants

 

Rub the butter (or lard) 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.

 

1 breakfastcup flour (piled up)

1½ teaspoons Edmonds’ Baking Powder

1 oz. butter (or lard)

1 teaspoon sugar

1 egg

 

Rub butter (or lard) 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.

 

3 breakfastcups flour

2 tablespoonfuls butter

3 teaspoonfuls Edmonds’ Baking Powder

1 egg

½ pint milk, or more if needed.

1 tablespoonful sugar

 

Mix baking powder and flour together. Beat butter and sugar to a cream;

add egg (beaten), then milk, shape dough oblong, and cut. Make dough

same consistency as for scones.

 

 

MILK ROLLS.

 

2 breakfastcups flour

2 tablespoonfuls butter

1 breakfastcup milk

2 heaped teaspoons Edmonds’ Baking Powder

 

Mix into a stiff dough, roll into oblong shape, cut into pieces, brush

over with milk, and bake about 20 minutes.

 

 

DATE ROLLS.

 

1 lb. flour (or 2 breakfastcups)

4 ozs. sugar

2 eggs

4 ozs. butter

2 teaspoonfuls Edmonds’ Baking Powder

½ lb. dates or sultanas chopped

Milk to mix, salt a pinch, cinnamon

 

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.

 

2 lbs. flour

2 moderate dessertspoonfuls of Edmonds’ Prize Baking Powder

½ teaspoonful salt

1 pint milk

 

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. (When fully risen open door to let out

the steam just a second).

 

 

BROWN BREAD.

 

2 breakfastcups of wheatmeal

1 small cup flour

1 teaspoon sugar

2 heaped teaspoons Edmonds’ Baking Powder

1 small teaspoon salt

1 tablespoonful butter

1 breakfastcup milk and water

 

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 (Without Eggs).

 

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 (see direction for

Custard, page 41), put the rice into a dish, mix thoroughly with the

custard while hot. Grate nutmeg on top; bake as usual.

 

 

SAGO PUDDING (Without Eggs).

 

Stir sufficient sago in boiling water, let boil 15 minutes, then drain

water off, stir into the sago a cupful of milk and dessertspoonful

sugar; make custard (see direction for Custard, page 41); pour the

stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake a