SEED CAKE





1 lb. Flour--2d.

6 oz. Dripping

6 oz. Sugar--1 1/2d.

1 1/2 teaspoonsful Caraway Seeds--1/2d.

1 Egg--1d.

2 teaspoonsful Baking Powder

1 gill Milk or Water--1 1/2d.

Total Cost--61/2 d.

Time--One Hour and a Half.

Sift the flour into a basin and rub in the dripping; carefully stir in
the sugar, baking powder, and caraway seeds.
Beat up the egg and milk or water, and mix the dry ingredients
into a dough; beat for two or three minutes. Turn into a cake tin which
has been well rubbed with dripping, stand on a baking sheet and place
in a moderate oven. Bake for one hour and a half or longer, test it by
running a skewer right through the centre; if it comes out clean the
cake is done. Turn it out of the tine carefully and stand on a sieve
till cold.
SCONES--No. 1
3/4 lb. Flour--1 1/2d.

1/2 pint Milk--1d.

1 oz. Butter--1d.

2 teaspoonsful Baking Powder--1 1/2d.

Total Cost--5d.

Time--10 Minutes.

Rub the butter into the flour, stir in the baking powder, and make into
a very light dough with the milk; turn on to a floured board, knead for
a few minutes, roll out about half an inch thick. Cut into shapes, put
on to a floured tin, and bake in a quick oven for about ten minutes.
Serve either hot or cold.
SCONES--No. 2
1 lb. Flour--2d.

1/2 pint Sour Milk

3 teaspoonsful Baking Powder

1 teaspoonful Salt--1 1/2d.

Total Cost--31/2 d.

Time--5 Minutes.

Mix the flour, baking powder, and salt together, mix into a very light
dough with the milk, adding a little more milk if necessary; turn on to
a floured board and knead till smooth, roll out half an inch thick. Cut
into small rounds and bake for about five minutes.
SCONES--No. 3
1 lb. Flour--2d.

2 oz. Dripping

1 oz. Sugar

1/2 pint Sour Milk

1 teaspoonful Cream of Tartar

1/2 teaspoonful Carbonate of Soda--1 1/2d.

Total Cost--31/2 d.

Time--20 Minutes.

Rub the dripping into the flour; stir in the sugar, cream of tartar,
and soda. Mix into a very light dough with the milk, turn on to a
floured board; divide into two parts. Flatten these out into two cakes,
divide each one into four pieces, brush over with milk. Put on to a
floured tin and bake in a hot oven from fifteen to twenty minutes.





See blankette of veal. SEMOLINA FRITTERS facebooktwittergoogle_plusredditpinterestlinkedinmail

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