The Sure to Rise Cookery Book 4

The Sure to Rise Cookery Book 4

HENDY PUDDING.

 

1 cup suet (chopped)

2 breakfastcups flour

¼ breakfastcup sugar

2 teaspoons Edmonds’ Baking Powder (heaped)

Jam, water to mix

 

Mix all dry ingredients with water to a stiff dough, which divide into

three, place alternately in greased basin a layer of dough, then jam,

steam 3 hours. Serve with sweet or jam sauce.

 

 

BAKED APPLE DUMPLINGS.

 

1 lb. flour (or 2 breakfastcups)

½ lb. butter (or dripping)

½ teaspoon Edmonds’ Baking Powder

Water to mix

 

Pare and core the apples, fill cavity with sugar and nutmeg, roll each

separately in paste, put in baking dish, and quarter cover with hot

water containing half cup sugar, one ounce of butter, one tablespoonful

of Golden Syrup. Baste frequently, allow three-quarters of an hour to

bake, try with skewer; serve with custard or cream.

 

 

CHRISTMAS PLUM PUDDING.

 

¾ lb. flour (or 1½ breakfastcups)

2 heaped teaspoonfuls Edmonds’ Baking Powder

2 ozs. stale bread crumbs

1½ lb. suet

2 lbs. raisins

1 lb. currants

6 eggs

10 ozs. sugar (brown)

¼ lb. almonds

½ lb. mixed candied peel

Salt and spice to taste

 

Mix ingredients well together, and add 6 eggs well beaten, and

three-quarters of a pint of milk; divide into two, and boil 8 hours, or

four, and boil 6 hours.

 

 

DOUGHNUTS.

 

3½ breakfastcups flour

1 breakfastcup sugar

½ breakfastcup butter

4 eggs

1 cup milk

3 teaspoonfuls Edmonds’ Baking Powder

½ teaspoonful salt

 

Beat sugar and eggs together in a separate basin, rub butter into

flour, add salt and baking powder, mix well, then mix flour with the

eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve

hot.

 

 

“LOVE IN A ——”

 

“Do you love me?” said the cup to the custard.

“I’m just brimming up in you,” replied the custard.

“You sweet thing,” answered the cup.

“Delightful.”

 

A GOLDEN RULE.—Hold fast to that which is good.

 

 

MINCE PIES.

 

INGREDIENTS.—Mince meat, a sufficiency, and puff or short paste Recipes

(see page 18).

 

Roll out the paste to a suitable thickness, line with it the patty

pans, previously well buttered; put in each sufficient mince meat, make

lids of paste, cover over, press lightly at the edges, neatly trim

round with a knife, and bake in a moderately quick oven. When done,

sprinkle with powdered white sugar.

 

 

MINCE MEAT.

 

2 lbs. apples (pared and cored)

2 lbs. raisins (stoned)

2 lbs. currants

2 lbs. suet (chopped fine)

¾ lb. mixed candied peel (chopped)

½ lb. sugar

½ pint brandy (or 1 breakfastcup)

¼ pint sherry (or ½ breakfastcup)

1 small nutmeg (grated)

1 dessertspoonful powdered cinnamon

1 dessertspoonful salt

The juice of two small oranges

The juice of two small lemons

The peel of one each grated

 

Put apples and raisins through mincer, then mix with all other

ingredients well together, put into jars, with piece of paper on top

dipped in brandy, then cover.

 

 

MARMALADE CHEESE CAKES.

 

2 tablespoonfuls marmalade

2 eggs

2 ozs. butter

 

Melt the butter, beat the eggs, and add to marmalade. Line patty pans

with puff paste (see recipe page 18), pour in the mixture, and bake in

a quick oven.

 

 

PLAIN PUFF PASTRY.

 

½ lb. flour

7 ozs. butter

½ teaspoonful Edmonds’ Baking Powder

Water to mix

 

MODE.—Place the flour on a pastry-board with the butter, chop the

butter into the flour with a knife, then put into a basin, add baking

powder, and sufficient water to make a soft dough. Roll out several

times.

 

 

SHORT PASTRY.

 

1 breakfastcup flour, pinch salt

4 ozs. butter or lard

½ teaspoonful Edmonds’ Baking Powder

Water to mix

 

MODE.—Rub the butter into the flour, add salt, baking powder, and water

a little at a time to make a firm dough. Roll out to required thickness.

 

 

YORKSHIRE CHEESE CAKES.

 

1 teacup curds

1 oz. butter

1 oz. sugar

1 egg

1 tablespoon currants

 

MODE.—Cream butter and sugar, mix with the curds, mix all ingredients

together. Fill patty-pans, lined with pastry.

 

To prepare the curd, boil 2 quarts of milk, and as it rises pour in

either ½ pint of vinegar or buttermilk to turn it to curds. Draw the

pan to side of the fire, let it stand 5 minutes, then strain through a

sieve.

 

Pastry requires a hot oven; if it contains baking powder—must be baked

at once.

 

 

APPLE SANDWICH.

 

½ lb. butter

1 lb. flour

2 teaspoonfuls Edmonds’ Baking Powder

Mince 2 or 3 apples

1 cupful clean currants

1 piece of peel

1 dessertspoonful cinnamon

1 lemon

1 egg

2 tablespoons sugar

 

MODE.—Rub butter into flour, then add baking powder, make into a firm

dough with water. Roll out to required thickness; mince all other

ingredients together, and mix in egg last. Place mince between pastry,

and bake.

 

 

A GOOD PIE CRUST.

 

4 breakfastcups flour

2 heaped teaspoonfuls Edmonds’ Baking Powder

1 level teaspoon salt

1 lb. butter (lard or dripping may be used)

 

Mix well together, then add 2 cups of water, and roll out. This makes