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Tea Cakes(Cakes.) - (The Golden Age Cook Book)
One pint of cream, four heaping tablespoonfuls of granulated sugar, two
eggs, a little cinnamon; beat well together and stir into it enough
flour to roll. Roll out about a quarter of an inch thick, brush over
with white of egg and sift sugar and cinnamon over it, cut into cakes
about a finger long and one inch wide. Bake a delicate brown.
RUSSIAN TEA CAKESMix one cup of sugar, one cup of eggs (about five), and one cup of sour
cream with enough flour to roll. Toss on board, roll out one-fourth inch
thick, spread with a thin layer of butter, fold the dough over, roll and
spread again; repeat three or four times, using altogether three-fourths
pound of brick butter. Then place dough in a bowl, cover, and let stand
on ice to harden. Then roll as thin as possible, strew with one cup of
chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Roll each strip separately into a roll, cut into squares and strew top
with chopped almonds, sugar and cinnamon. Bake in a hot oven.
YORKSHIRE TEA CAKES3/4 lb. Flour--1 1/2d.
1 1/2 gills Milk--1d.
1 tablespoonful Yeast
1/2 tablespoonful Sugar--1/2d.
1 oz. Butter--1d.
Time--One Hour and a Quarter
Rub the butter and flour together, make a well in the centre, sprinkle
in the sugar, and drop in the egg. Mix the yeast and sugar in a basin,
make the milk just tepid, and pour it over the yeast. Strain into the
flour and egg and work into a light dough, divide into two parts. Rub a
little butter over two small tins, and put one cake in each tin. Cover
with thin paper, and stand the tins near the stove for an hour,
or until they have risen to at least three times their original size;
then bake in a quick oven for fifteen minutes. Serve either plain, or
toasted and buttered.
English Tea Cakes.Cut off the tops and remove the seeds from large sweet peppers. Stuff
with chopped raw beef highly seasoned, and mix with chopped onion,
parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the
stuffed peppers in a baking-pan with a little hot water; sprinkle with
bits of butter and let bake three-quarters of an hour. Serve. Garnish
with cucumber salad.
CURRANT TEA CAKES2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
1/3 to 1/2 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly. Beat eggs until light; add milk to eggs and add
slowly to mixture to make soft dough. Roll out 1/2 inch thick on
floured board; cut into pieces 3 inches square and fold over, making
them three-cornered; brush with milk; sprinkle with sugar. Bake about
25 minutes in hot oven.
10 Newport Tea CakesSift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
yolks of three eggs until very light, add 1 pt. of milk and stir into
the dry ingredients. Then beat the whites of three eggs, beaten dry.
Bake in small buttered tins in a very hot oven Janet M. Hill, in
"Boston Cooking School Magazine."
Snow Tea Cakes3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
yeast powder. Bake in muffin-rings.
Plain Tea CakesMix thoroughly a tea-cup and a half of sugar, half a tea-cup of butter,
stir in a little flour, and half a nutmeg. Dissolve a tea-spoonful of
saleratus in a tea-cup of milk, strain and mix it with the cake--add
flour till stiff enough to roll out--roll it out half an inch thick, cut
it into cakes, bake them on flat buttered tins, in a quick oven. If
baked slow, they will not be good.
Tea CakesTake loaf sugar, finely powdered, and butter, of each a quarter of a
pound, about half a pound of flour, dried before the fire, a
walnut-shellful of caraway seeds, just bruised, and one egg. Work all
together into a paste, adding a spoonful of brandy. Roll the paste out
to the thickness of a half-crown, and cut it with a tea-cup. Flour a
tin, and lay the cakes upon it. Take the white of an egg, well beaten
and frothed, dip a feather in this, and wash them over, and then grate
upon them a little fine sugar. Put them into a slackish oven, till they
are of a very pale brown.
Dry Tea CakesBoil two ounces of butter in a pint of skimmed milk; let it stand till
it is as cold as new milk; then put to it a spoonful of light yest, a
little salt, and as much flour as will make it a stiff paste. Work it as
much, or more, than you would do brown bread; let it lie half an hour to
rise; then roll it into thin cakes; prick them very well quite through,
to prevent their blistering, and bake them on tin plates in a quick
oven. To keep crisp, they must be hung up in the kitchen, or where there
is a constant fire.
Tea CakesOne-third of a cup of butter, one cup of sugar, one egg, one cup of
milk, two cups of sifted flour, two level teaspoonfuls of baking powder,
half a teaspoonful of vanilla, and half a cup of currants.
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