Breakfast and Tea Cakes
*American Crumpets
3 cups warm milk
¹⁄₂ cup yeast
2 table-spoons melted butter
1 salt-spoon salt
1 salt-spoon soda
Flour
Mix the yeast, milk, salt and sufficient flour to make a good batter, together and set to rise. When well risen beat in the melted butter. Sift the soda and stir it in dry. Put in well greased patty pans or muffin rings, allowing the batter to rise for fifteen minutes before putting into the oven. Bake in a quick oven.
American Muffins with Eggs
1 quart milk
³⁄₄ cup yeast
2 table-spoons powdered sugar
1 table-spoon butter
1 tea-spoon salt
4 eggs
Flour
Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight. Cover and set to rise. In the morning beat the eggs till very light. Stir them in. Bake for twenty minutes in a quick oven in well greased muffin rings.
*American Muffins without Yeast
¹⁄₂ pint milk
¹⁄₂ pint cream
1 heaping pint of flour
3 eggs
1 table-spoon of melted lard and butter mixed
Beat the yolks and whites separately. Stir them together. Add the milk, salt, butter and flour. Bake at once in well-greased muffin tins in a quick oven. The tins should only be filled half full of the mixture. Serve hot.
Balloon Cakes
2 table-spoons yeast
4 table-spoons cream
6 table-spoons flour
Mix the yeast with the cream. Sift the flour. Work the yeast and cream into it. Set in a warm place to rise. When risen roll out very thin. Cut into round cakes. Bake for four minutes.
*Breakfast Scones
1 quart milk
³⁄₄ cup lard and butter
³⁄₄ cup yeast
2 table-spoons white sugar
1 tea-spoon salt
Flour
Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. Bake for twenty minutes.
OR,
Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes.
Cringles
¹⁄₄ lb. butter
1 lb. flour
2 ozs. sugar
2 table-spoons yeast
¹⁄₂ pint milk
2 eggs
Rub the butter into the flour. Add the sugar. Take half of this mixture. Add to it quarter of a pint of milk and the yeast. Cover over and set to rise in a warm place. When risen add the rest of the flour, etc., to it. Add also a quarter of a pint more milk and the two eggs. Mix into a light dough. Roll out to the thickness of a finger. Cut into fancy shapes. Set them on a baking tin in a warm place to rise. Bake when risen. When baked wash over with milk and sugar.
*Crumpets
³⁄₄ lb. of fine flour
³⁄₄ oz. German yeast
1 tea-spoonful powdered sugar
A pinch of salt
1 pint, bare measure, of milk
1 egg
Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter.
Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove. (This will take about two hours to heat. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.)
The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly.
Dropped Scones
4 cups flour
2 cups milk
1 egg
¹⁄₂ tea-spoon carbonate of soda
¹⁄₄ tea-spoon tartaric acid
2 table-spoons powdered sugar
Beat the egg. Mix all together into a smooth batter. Fry in butter in a small frying pan a spoonful at a time.
Echaudés à Thé
¹⁄₂ lb. sifted flour
3 eggs
2 ozs. butter
2 lumps of sugar
Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour.
*Golden Corn Cake
³⁄₄ cup corn meal
1¹⁄₄ cups flour
¹⁄₄ cup powdered sugar
1 cup milk
1 egg
1 table-spoon butter
4 tea-spoons baking powder
Mix the meal, flour, sugar and baking powder thoroughly together and sift. Beat the egg well, add it to the milk. Melt the butter and stir it into the milk. Mix all together. Bake for twenty minutes in a shallow buttered tin in a hot oven.
*Little Breakfast or Tea Rolls
³⁄₄ lb. flour
2 ozs. butter
1 oz. powdered sugar
A dessert-spoonful of baking-powder
A little milk
Stir the sugar and baking powder into the flour. Then rub the butter into it. Mix with the milk into rather a stiff paste. Form into little rolls, rolling them lightly on a paste-board with the hand to get them smooth, about three inches in length, and a good inch wide and thick. Bake on a floured tin in a hot oven.
Quickly-made Scones
1 pint sour milk
1 tea-spoon carbonate of soda
2 tea-spoons melted butter
Flour
Add the butter to the milk. Dissolve the soda in it. Stir in sufficient flour to make a dough that can be rolled out. Mix. Roll out lightly and quickly. Cut into round shapes. Bake in a quick oven.
*Scones
1 lb. flour
2 ozs. fresh butter
1 oz. white powdered sugar
¹⁄₂ oz. cream of tartar
¹⁄₄ oz. carbonate of soda
A little milk, or buttermilk
Put the flour in a large basin and add the sugar, soda and cream of tartar. Rub the butter thoroughly into the flour. Mix into a paste with the milk, as lightly as possible. Roll it out lightly to about half an inch in thickness. Cut in rounds the size of a large saucer, and divide each round into four quarters. Bake on floured tins in a hot oven.
Soda Scones
1 quart sifted flour
1 even tea-spoon salt
1 even tea-spoon carbonate of soda
2 tea-spoons cream of tartar
1 large table-spoon butter
Milk (about 1 pint)
Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub in the butter with the fingers. Add the milk gradually, mixing lightly with a knife until just stiff enough to be handled. Then turn the dough out on to a well floured board. Flour the rolling-pin, and roll, or rather dab out the mixture until about half an inch thick. Cut into rounds and bake at once on a floured tin for about ten minutes.
In making these scones, the mixture, once the butter has been rubbed into the flour, must be touched as little as possible with the hands.
Tea Buns
1 lb. flour
2 ozs. butter
1 table-spoon powdered sugar
¹⁄₄ lb. currants
¹⁄₂ tea-spoon bi-carbonate of soda
¹⁄₂ tea-spoon tartaric acid
1 egg
1 pint milk
Mix the soda and tartaric acid with the flour. Sift the flour. Rub in the butter, add the sugar and the currants. Beat up the egg in a large basin. Add the milk to it, and when well mixed, stir in the flour, etc., gradually. Bake in a quick oven, in small cakes, in a buttered baking tin.
*Tea Cakes—I
¹⁄₂ lb. fine flour
³⁄₄ oz. German yeast
1 oz. powdered sugar
1 egg
¹⁄₂ pint milk, very bare measure
2 ozs. fresh butter
Dissolve the yeast in a little of the milk and rub down smoothly. Put the flour and sugar into a pan and mix them together, then rub in the butter and add the egg, previously beaten. Next add the yeast by degrees, stirring it in with a wooden spoon, and then gradually add sufficient milk to make the mixture of the consistency of an ordinary cake or stiff batter. Beat it for five to ten minutes. Set it to rise before the fire, covered with a cloth and protected from the draught. Let it rise for an hour. Fill two or three buttered tins half full and bake in a very hot oven. Lay them on a sieve to cool when turned out of the tins.
Tea Cakes—II
2 lbs. flour
¹⁄₂ tea-spoon salt
¹⁄₄ lb. lard
1 egg
Yeast the size of a walnut
Milk
Mix the salt with the flour and then rub the lard thoroughly into it. Beat the egg well and stir the yeast into it. Add to the flour with enough milk to make a paste, knead well. Let it rise for a couple of hours in a warm place. Form it into round cakes on tins. Let them rise for twenty minutes and bake from quarter to half-an-hour.
Tea Cakes—III
1 lb. flour
1 pint milk
2 eggs
¹⁄₂ lb. sugar
2 table-spoons baking powder
Mix and sift the dry ingredients together. Add the milk with which the well-beaten eggs have been mixed and a little salt. Bake in flat round tins.
*Tea Cakes made with Self-raising Flour
2 cups self-raising flour
1 table-spoon butter
Milk or cream
Rub the butter well into the flour, add a little salt. Make it into a dough with a little milk or sour cream. Roll out. Cut into small rounds. Bake in a quick oven. Split open, butter and serve at once.
*York Cakes
¹⁄₂ lb. fine flour
6 ozs. butter
1 oz. castor sugar
1 yolk
A little milk
Rub the butter into the flour. Add the yolk previously well beaten, and then sufficient milk to mix into a paste. Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles. Bake on a floured tin until a delicate brown.
Yorkshire Cakes
1 lb. flour
2 spoonfuls yeast
1 egg
3 ozs. butter
¹⁄₂ pint warm milk
Rub the butter into the flour. Add the yeast, egg and milk. Beat the whole well together. Set to rise in a warm place for three-quarters of an hour. Cut into round cakes. Set to rise again. Bake in a moderate oven. Wash over, when baked, with milk and sugar.