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The Sure to Rise Cookery Book / Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints cover

The Sure to Rise Cookery Book / Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints

Chapter 67: SHORTBREAD.
By T.J. Edmonds Ltd.
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About This Book

This collection provides practical, everyday recipes and cooking hints centered on baking with a particular baking powder and custard powder, offering scones, breads and rolls, puddings (including milk and fruit custards), pastries and pie crusts, a wide range of cakes and buns, and miscellaneous sauces, salads and savory dishes. Each recipe lists measurements and step-by-step procedures suitable for home cooks, with tips for oven temperatures and variations, plus pastry techniques and preservation suggestions. Period advertising and product endorsements are interwoven with the instructions, and the arrangement emphasizes reliable, simple methods for consistent results.

ENGLISH QUEEN CAKES.

  • 4 eggs
  • Their weight in butter, sugar and flour
  • 1 teaspoon Edmonds’ Baking Powder
  • 4 ozs. currants
  • Flavouring to taste

Beat butter and sugar to a cream, then beat in eggs. Mix currants with flour and baking powder, and add to mixture. Bake in hot oven.

RASPBERRY DELIGHTS.

  • 2 tablespoonfuls sugar
  • 1 egg
  • 2 tablespoonfuls butter
  • ½ teaspoonful Edmonds’ Baking Powder
  • 1 teaspoonful flour
  • 1 tablespoonful Edmonds’ Custard Powder

Mode.—Cream butter and sugar together, add the egg; mix flour, baking, and custard powder together, and add by degrees to mixture. Place in greased patty-tins on cold oven shelf, and bake ten minutes. When nearly baked, place a teaspoonful of raspberry jam on each, and then bake a little longer.

CHELSEA BUNS.

  • 2 breakfastcups flour
  • 2 heaped teaspoons Edmonds’ Prize Baking Powder
  • 2 tablespoonfuls sugar
  • 2 tablespoonfuls butter
  • 1 egg
  • Spice, and milk to mix

Rub all dry ingredients together, mix with milk to desired paste, roll out, cover with spice, and sugar, and bake as usual.

ALMOND FINGERS.

  • 1 breakfastcup of flour
  • ¼ lb. butter
  • 2 ozs. sugar
  • 1 egg
  • 1 teaspoon Edmonds’ Baking Powder

Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix flour and baking powder together, and add to mixture with the hand. Paste must be very stiff. Roll out thin. Make the icing with the white of the egg, spread on top of paste. Place chopped almonds on. Cut into fingers; bake moderate oven.

RICH PLUM CAKE.

Take ½ lb. butter, and ½ lb. sugar, beat these well together with the hand to a cream, add 4 eggs, one at a time, beat well into the butter and sugar, lightly mix in 2 breakfastcups of flour previously mixed with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in ½ lb. sultanas. Bake at once thoroughly in fairly quick oven.

BUFFALO CAKE.

  • 1¼ breakfastcups flour
  • ¼ lb. butter
  • 2 eggs
  • ¾ breakfastcup sugar
  • 2 teaspoonfuls Edmonds’ Baking Powder

Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top.

SMALL CAKES (Without Eggs).

  • 3 ozs. butter (or dripping)
  • 3 ozs. sugar
  • ½ lb. flour (or 1 breakfastcup)
  • 1 teaspoonful ground ginger
  • 1 heaped teaspoonful Edmonds’ Egg Powder
  • Milk to mix about ¼ pint.

Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.

ELSIE’S FINGERS.

  • ¼ lb. butter
  • 3 ozs. sugar
  • 2 small cups flour
  • 1½ teaspoonfuls Baking Powder (Edmonds’)
  • 1 egg

Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown.

PIKELETS.

  • 1 breakfastcup flour
  • 1 dessertspoonful sugar
  • 1 egg (well beaten)
  • 1 teaspoon Edmonds’ Baking Powder
  • ¾ breakfastcup milk
  • 1 oz. butter

Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk. Cook in small lots on hot greased girdle.

RENE’S KISSES.

  • ½ lb. cornflour
  • ½ lb. butter
  • ½ lb. sugar
  • ½ lb. flour
  • 4 eggs
  • 2 teaspoonfuls Edmonds’ Baking Powder

Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam.

SPONGE SANDWICH.

  • 3 eggs
  • 1 cup sugar (small)
  • 1 cup flour (small)
  • ½ teaspoon Edmonds’ Baking Powder

Beat eggs and sugar well, then add flour and baking powder mixed; bake in hot oven in sandwich tins.

SPONGE ROLL.

  • 1 cup flour
  • 1 tea cup sugar
  • 3 eggs
  • 1 teaspoon Edmonds’ Baking Powder
  • 2 tablespoons cold water

Method.—Beat eggs and sugar till stiff and frothy, sift flour and baking powder, add water to eggs and sugar, then stir in the sifted flour and baking powder lightly and quickly, pour into greased tin, and bake in hot oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich.

CHRISTMAS CAKE.

  • 1 lb. butter
  • 1 lb. currants
  • 1 lb. raisins
  • 1 lb. sultanas
  • ¼ lb. mixed peel
  • ¼ lb. almonds
  • 4 breakfastcups flour
  • 2 breakfastcups sugar
  • 10 eggs
  • 1 heaped teaspoon Edmonds’ Baking Powder
  • Wine glass brandy

Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour. Brandy. Cook 4½ hours, moderate oven.

EXPRESS CAKES.

  • 1 breakfastcup flour
  • 1 teacup sugar
  • 2 teaspoonfuls Edmonds’ Baking Powder
  • 3 eggs
  • ¼ cup milk
  • (Essence vanilla or lemon)

Mix flour, sugar, and Edmonds’ baking powder together, beat in the eggs and milk, put into small greased tins. Bake in moderate oven about 20 minutes.

NEW ZEALAND BUNS.

  • 1 breakfastcup flour
  • 1 tablespoonful sugar
  • 1 heaped teaspoon Edmonds’ Baking Powder
  • 1 egg
  • 3 ozs. butter

Rub the butter into flour, sugar, and baking powder, then add the egg well beaten, and enough milk to make a stiff dough. Place in heaps on cold greased oven shelf. Bake quick oven 10 to 15 minutes.

SPONGE CAKE.

  • 2 level breakfastcups flour
  • 1 level breakfastcup sugar
  • 4 tablespoons milk
  • 2 teaspoons Edmonds’ Prize Baking Powder
  • 4 eggs
  • Pinch salt

Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and powder together in dry state, then sift it in; beat all together, and bake in quick oven.

ROCK CAKES.

  • 1 breakfastcup flour
  • 2 heaped dessertspoonfuls sugar
  • 2 ozs. currants
  • 2 ozs. butter (or lard)
  • 1 oz. or 1 round candied peel
  • 1 dessertspoonful Edmonds’ Baking Powder
  • Milk to mix

Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes.

CHILDREN’S CAKES.

  • 2 breakfastcups flour
  • 3 ozs. dripping
  • 1 teaspoonful Edmonds’ Baking Powder
  • ¼ lb. sugar
  • ¼ lb. sultanas
  • 1 oz. peel
  • ½ teaspoonful salt
  • 1 egg

Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes.

SHORTBREAD.

  • ½ lb. flour (or one breakfastcup)
  • ¼ lb. butter
  • 2 ozs. sugar (or 2 tablespoonfuls)

Cream butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.

FRUIT CAKE.

  • 2 breakfastcups flour
  • ½ lb. butter
  • ½ lb. sugar
  • 1 teaspoon Edmonds’ Baking Powder
  • 8 eggs
  • 1 teaspoon ground nutmeg
  • 1 lb. currants
  • 4 ozs. almonds
  • ½ lb. mixed peel

Mode.—Beat butter to a cream, add sugar gradually, then white of eggs (beaten 10 minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 2½ hours moderate oven.

RICE CAKES.

  • 1 cup flour
  • ½ cup ground rice
  • ¼ lb. sugar
  • 3 ozs. butter
  • 1 egg
  • ½ cup milk
  • 1 teaspoonful Edmonds’ Baking Powder
  • A pinch of salt

Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes.

SUNBEAM CAKE.

  • ½ lb. sugar
  • ½ lb. butter
  • ½ lb. sultanas
  • ¼ lb. peel
  • ¾ lb. flour
  • 6 eggs
  • 1 small teaspoonful Edmonds’ Baking Powder
  • A few almonds and flavouring

Mode.—Whip butter and sugar to a cream, beat in eggs one by one, then add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in moderate oven 2 hours.

PANCAKES.

  • 2 breakfastcups flour
  • 2 teaspoonfuls Edmonds’ Prize Baking Powder
  • Pinch of salt

Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter.

GRATED NUT CAKES.

  • 1½ breakfastcups flour
  • ¼ lb. desiccated cocoanut (or almonds)
  • 6 tablespoonfuls sugar
  • 4 ozs. butter
  • ½ teacup milk
  • 1 dessertspoonful Edmonds’ Egg Powder

Mix cocoanut with the flour, sugar, and Egg Powder. Soften the butter a little, then rub it lightly into the other ingredients, moisten the whole with the milk slightly warmed, and bake in moderate quick oven in buttered patty pans.

AFTERNOON TEA CAKES.

  • 1 breakfastcup flour
  • 2 heaped dessertspoonfuls sugar
  • 3 ozs. butter (or 3 tablespoonfuls)
  • 1 egg (well beaten) and some milk
  • 1 teaspoon Edmonds’ Baking Powder
  • Jam (raspberry preferred)

Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.

RICE CAKES (Without Eggs).

  • 1 cup flour
  • ½ cup ground rice
  • ¼ lb. sugar
  • 4 ozs. butter
  • ½ cup milk (good measure)
  • 1 heaped teaspoonful Edmonds’ Egg Powder
  • Pinch salt

Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.

WALNUT CAKE.

  • 1 large cup flour
  • 1 small cup sugar
  • 1 small cup butter
  • 1 tablespoon cocoa
  • 1 teaspoon Edmonds’ Baking Powder
  • 1 cup walnuts
  • 3 eggs

Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top.

Currants should be rubbed in a colander with a little flour before using.

A GOOD PLAIN CAKE.

Mix well together two breakfastcups of flour, two teaspoonfuls Edmonds’ Baking Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and half-cupful milk together, and moisten the lot. Bake in quick oven thoroughly.

CHOCOLATE CAKES.

  • ¼ lb. flour
  • ¼ lb. sugar
  • 2 eggs
  • 2 tablespoonfuls butter
  • 1 teaspoon chocolate (or 1½ teaspoons cocoa)
  • ½ teaspoonful vanilla essence
  • ½ teaspoonful Edmonds’ Prize Baking Powder

Beat butter and sugar together, then add flour, baking powder, cocoa and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice with chocolate icing.

LEMON BISCUITS.

  • ½ lb. butter
  • ½ lb. sugar
  • 1 lb. (or 2 breakfastcups) flour
  • 2 eggs
  • 1 teaspoonful Edmonds’ Baking Powder
  • Flavour with essence of lemon

Cream butter and sugar together, add eggs, then flour and powder mixed well, roll out thin, cut into shapes and bake.

MADEIRA CAKE.

  • 3 eggs, their weight in butter and sugar
  • The weight of 4 eggs in flour
  • 1 teaspoonful Edmonds’ Baking Powder
  • Juice of one small lemon

Cream butter and sugar, add eggs one by one, beat well, add lemon juice, flour, and baking powder. Bake in buttered cake tin in moderate oven for about one hour. Ice the top if desired.

DATE CAKE.

  • ½ lb. butter
  • ½ lb. sugar
  • 6 eggs
  • ½ lb. dates
  • 1½ breakfastcups flour
  • 1 teaspoonful Edmonds’ Baking Powder

Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add flour, powder, and fruit. Bake about 1½ hours.

PYRAMIDS.

  • 1 breakfastcup flour
  • 2 teaspoonfuls Edmonds’ Baking Powder
  • 1 teaspoonful cornflour (or potato flour)
  • ¼ lb. sugar
  • ¼ lb. butter
  • 4 eggs
  • Flavouring

Beat butter and sugar to a cream, well whisk the eggs, sift dry ingredients together, make a hole in centre of flour, in which put butter and eggs, mix thoroughly but lightly; add flavouring liked, and bake in small patty pans in hot oven for about 10 minutes.

PICNIC DAINTIES.

  • 1½ breakfastcups flour
  • 3 tablespoonfuls butter
  • 2 tablespoonfuls sugar
  • 1 dessertspoonful Edmonds’ Egg Powder
  • Milk to mix

Rub butter into flour, then stir in sugar, egg powder and sufficient milk to make firm dough. Roll and cut into rounds, place one teaspoonful of raspberry jam in the centre; wet the edges and press them together. Place on cold greased oven shelf. Bake 12 minutes.

SEED CAKE.

  • ½ lb. butter
  • ½ lb. sugar
  • 6 eggs
  • 2 cups flour
  • 1 teaspoonful Edmonds’ Baking Powder
  • Caraway seed, lemon peel

Beat butter and sugar to a cream, then add the eggs, beating in one by one with the hand; lastly, add flour and baking powder, mixed together, with seeds and lemon peel as desired.

GINGER CAKE.

  • 2 breakfastcups flour
  • 1 teacup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon Edmonds’ Baking Powder
  • 1 teacup golden syrup
  • 1 teacup butter
  • 1 teacup milk
  • 2 eggs
  • 2 dessertspoonfuls ground ginger
  • 1 teaspoonful cinnamon
  • ½ teaspoonful spice

Mix dry ingredients, add eggs well beaten, and butter (melted) last of all; bake three-quarters of an hour.

VICTORIA SANDWICH.

  • 2 level breakfastcups flour
  • 1 level breakfastcup sugar
  • 4 ozs. butter
  • 3 eggs
  • 2 teaspoons Edmonds’ Baking Powder
  • 1 small cup water
  • Essence flavouring to taste

Warm the butter, and beat in the sugar, drop in the eggs one at a time, then the flour with the baking powder mixed, must be lightly beaten in; add flavouring and water gradually. The baking powder may be added last of all to give better results. Bake in quick oven 15 minutes.

SULTANA CAKE.

  • 1 lb. flour
  • ½ lb. butter
  • ½ lb. sultanas
  • ½ lb. sugar
  • 4 eggs
  • 3 ozs. peel
  • 1 heaped teaspoonful Edmonds’ Baking Powder
  • A little milk

Cream the butter and sugar together, add eggs well beaten, then the other ingredients; bake in moderate oven two hours

GIRDLE CAKES.

Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls Edmonds’ Baking Powder, and mix thoroughly. Mix into this ¼ lb. currants, pinch salt, a little nutmeg, and make into light dough with milk. Roll out, cut into rounds, bake 15 minutes on a girdle or in the oven. If required sweet, add tablespoonful sugar.