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Page:Mrs Beeton's Book of Household Management.djvu/1629

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1455
RECIPES FOR BREAD, BISCUITS, AND CAKES

over the fire until the butter is melted, but do not allow the milk to become very hot. Put the flour and sugar into a basin, stir it to the milk and butter, the yeast dissolved in a little cold milk, and the eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and when sufficiently risen add the currants, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with greased paper, which should be put 6 inches higher than the tin; pour in the mixture, let it stand to rise again for another ½ hour, and then bake the cakes in a brisk oven for about 1½ hours. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added if this flavour is liked.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 6d. Sufficient to make 2 moderate-sized cakes.

3443.—YORKSHIRE GINGER CAKE.

Ingredients.—3 eggs, ½ a pint of cream, 1 lb. of butter, ½ a lb. of castor sugar, 2 ozs. of ground ginger, 2 lbs. of flour, a little salt.

Method.—Whisk the eggs thoroughly, add the cream, and beat these together. Put the mixture into a saucepan, stirring till warm; add the butter, sugar and ginger, carefully stirring over a very moderate fire. When the butter has melted, stir in the flour, adding salt, and make into a paste (the flour must be fine). Roll out the paste and cut it out with a plain round paste cutter on to buttered flat tins, and bake in a moderate oven.

Time. ¾ hour. Average Cost, 2s. 10d. Sufficient for 3 to 4 dozen small cakes.

Muffins, Crumpets, Rolls and Toast

3444.—MUFFINS.

Ingredients.—1 quart of water, 2 ozs. of yeast, ¼ of a lb. of potatoes, ½ an oz. of salt, flour.

Method.—Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl, and then clear off the paste from the hands; cover over with a clean