LEMON TEA CAKES.
Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes.
TEA CAKES (Without Eggs).
- 1 lb. flour
- 4 ozs. sugar
- 4 ozs. butter
- 2 teaspoonfuls Edmonds’ Egg Powder
- ½ lb. dates (or sultanas) chopped
- Milk to mix, salt a pinch
Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.
TENNIS BUNS.
- 1 breakfastcup flour
- 3 heaped dessertspoonfuls sugar
- 1 teaspoon Edmonds’ Baking Powder
- 1 egg
- 3 ozs. butter
- Candied peel and milk
- Essence of lemon to taste
Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes.
“EGG POWDER” ROCK CAKES.
- 1 breakfastcup flour
- 2 dessertspoonfuls sugar
- 2 ozs. currants
- 4 ozs. butter (or lard)
- ½ oz. or 1 round candied peel
- 1 dessertspoonful Edmond’s Egg Powder
- Milk to mix
Rub the butter (or lard) into flour, add the other dry ingredients, and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven.
SMALL COCOANUT CAKES.
- 1 breakfastcup flour
- 4 ozs. desiccated cocoanut
- 2 dessertspoonfuls sugar
- 1 teaspoon Edmonds’ Baking Powder
- 2 ozs butter (or 2 tablespoonfuls)
- Milk
Rub butter into flour, mix in cocoanut, Edmonds’ baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes.
EXCELLENT FOR SUPPERS.
Edmonds’ Custards, served hot (grate little nutmeg on top to taste), are delicious also for children’s parties.
A tablespoonful of flour equals 1 ounce, and so on. One large breakfastcup of flour equals half pound.
TO YOUNG PEOPLE.
To make sure that cakes are baked enough, stick a clean bright skewer, or straw through it; if it comes out clean and free from the cake mixture it is done, if otherwise, it requires longer cooking. Careful practice will bring you success.
COFFEE CAKE.
- ¼ lb. butter (or dripping)
- ¼ lb. sugar
- ½ cup Golden Syrup
- 1 large cup of strong coffee
- 1 lb. flour (or 2 breakfastcups)
- 2 heaped teaspoonfuls Edmonds’ Baking Powder
- 1 teaspoonful ground ginger
- A few raisins and peel
- A little spice or nutmeg
Cream butter and sugar, add syrup warmed and mixed with the coffee, together with sifted flour, add spices to creamed butter, add raisins and peel, then beat in baking powder; bake in moderate oven about 2 hours.
BATH BUNS.
- ½ cupful butter
- 1 cupful sugar
- 3 eggs
- ½ cupful lemon peel (cut up)
- 3 breakfastcups flour
- 3 teaspoons Edmonds’ Baking Powder
Beat butter and sugar to a cream, add the eggs, and beat few minutes longer, add other ingredients, and mix into moderate paste with milk. Place on cold oven shelf (greased), and bake about 12 or 15 minutes in hot oven.
Special.—If Edmonds’ Baking Powder should appear lumpy in tin, it will easily powder up again (with back of spoon) before using in cooking.
ABOUT CAKE MIXING.
Always cream together the butter and sugar in a basin, before commencing to add the eggs already beaten; this will add success to your cakes.
COCOANUT DELICACIES.
- ½ breakfastcup flour (or ¼ lb.)
- ½ breakfastcup cocoanut (or ¼ lb.) desiccated
- 3 ozs. butter (or 3 tablespoonfuls)
- 2 heaped dessertspoonfuls sugar
- 1 egg
- 1 teaspoon Edmonds’ Baking Powder
Rub butter into flour, add other dry ingredients, and mix, then add egg beaten, this should make stiff dough (if not add very little milk, as dough must be stiff). Place on cold greased oven shelf in small lots. Bake in hot oven from 10 to 12 minutes.
EDMONDS’
. . . PRIZE. . .
BAKING POWDER
“LIKE THE SUN?”
Send us your name and address when you require a new Cookery Book. Posted Free.
Christchurch.
To soften scones always turn out on clean towel, and cover them with the ends.
DELICIOUS TRIFLE.
Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges.
EGG DRINK (Without Eggs).
Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar; when it boils add mixture, stir and place immediately into glasses (grate nutmeg on top to taste).
TO MAKE A CUSTARD.
From a pint of new milk take enough to mix smooth one large dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of the milk to taste (say, a heaped dessertspoonful sugar), and when the milk is boiling, pour the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired).
PEAR GINGER.
- 6 lb. pears (nearly ripe)
- 1 lb. preserved ginger (full lb.)
- 4 lbs. sugar
Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft.
LEMON HONEY (For Sponges or Tarts).
- 1 lb. sugar
- Rind and juice of 4 lemons
- 4 ozs. butter
- 4 eggs
Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.
LEMON SPONGE.
- ½ packet isinglass or gelatine
- 5 ozs. loaf sugar
- ¾ pint cold water
- 2 lemons
- Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.
EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
PINEAPPLE JELLY.
- 1 tin pineapple chunks
- 2 packets White’s jelly crystals
Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds.
FIG AND BANANA SALAD.
Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours.
BAKED PEARS.
- Pears
- Golden syrup
- Water
Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard.
TOMATO AND MACARONI.
- ¼ lb. macaroni
- Tomatoes, onion, butter
- Pepper and salt
Break up macaroni and boil in plenty of water slightly salted, boil one onion in the same water, strain and put a layer in a buttered pie dish, put next a layer of sliced tomato and the boiled onion, another layer of macaroni, and so on with pepper and salt on each layer till dish is full; have tomato on top layer, sprinkle bread crumbs over, and some little pieces of butter. Bake till tomatoes are cooked about one hour.
TOMATO SOUP.
- 2 lbs. tomatoes
- 1 oz. butter
- 2 ozs. sago
- 1 large onion
- 1 quart stock
- Pepper and salt
Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked.
WHITE SAUCE.
Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously made smooth in a little milk. To this add salt (and, if preferred, 1 teaspoonful of olive oil). Serve hot. For parsley sauce, just add before serving half teaspoonful of finely-chopped parsley.
TOMATO SAUCE (No. 1).
- 12 lbs. tomatoes
- 2 lbs. onions
- 2 ozs. garlic (chopped fine)
- 1 oz. ground ginger
- ½ oz. cloves
- 4 ozs. salt
- ½ oz. cayenne pepper
Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains. When cool, add a quart of best malt vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.
TOMATO SAUCE (No. 2).
- 12 lbs. tomatoes
- 2 lb. cooking apples
- 1 lb. onions
- ¾ lb. sugar
- ¼ lb. salt
- 2 ozs. each of allspice and garlic
- ¼ oz. each of chillies, mace and cloves
- 1 quart best English malt vinegar
Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all together with rest of ingredients 3 to 4 hours. Strain and bottle.
APPLE SAUCE.
Pare and core six large apples, cut up, and stew half hour with small cup of water, then add small cup sugar, mash together with a wooden stirrer.
EASY BREAKFAST OR TEA DISH.
Stew gently some tomatoes with a little butter, pepper and salt, when soft mash with a fork, and add to them a well-beaten egg until they thicken. Serve on hot buttered toast.
SALAD DRESSING.
- ½ teaspoonful mustard
- Pinch of salt
- Little pepper
- 2 heaped dessertspoonfuls sugar
- Yolks of 2 hard-boiled eggs
Mix all together, add sufficient milk (breakfastcup), then vinegar, stirring it until it thickens.
APPLE CHUTNEY.
- 4 lbs. green apples
- 2 lbs. onions
- 2 lbs. brown sugar
- ½ lb. raisins
- 2 teaspoonfuls salt
- 1 teaspoonful cayenne pepper
- 1 teaspoonful ground cloves
- 1 oz. garlic
Chop ingredients up fine (or put all through a mincer, except apples, salt, pepper, and cloves). Cut apples as for stewing, put all into pot, cover with vinegar, boil slowly 4 or 5 hours.
TOMATO SAUSAGE.
- 2 lbs. mutton, fat and lean (or any cold meat)
- 1 lb. tomatoes
- ¾ oz. black pepper
- 1 oz. salt, and little grated nutmeg
Put meat through fine mincer, mash the tomatoes, and rub through a sieve, removing skins. Mix meat and tomatoes together, add beaten egg to bind mixture, form into cakes, roll in flour, egg, and bread crumbs, and fry in boiling fat.
VEGETARIAN ROAST.
- Bread
- Peanuts
- Milk, seasoning
- 1 onion
Brown some crusts of bread in the oven, shell peanuts and put them through the mincer, putting the bread through the mincer afterwards.
Take a cup of the bread crumbs, pour on them a little milk, just enough to moisten, but not to make them too soft.
Mix with them half a cup of the ground peanuts, salt, and a little powdered herb, either sage or thyme, and one minced onion, put all into a buttered pie dish, and bake slowly till nicely browned. If it appears to be getting too dry, a very little water may be put on top as it is cooking, or a few pieces of butter on top makes a fine improvement.
SAVOURY OMELET.
- 4 eggs
- 1 tablespoon flour
- Large breakfastcup milk
- Parsley, onion, salt and pepper to taste
Beat eggs, mix flour smooth with a little of the milk, then add remainder; stir into the eggs, add parsley, onion, pepper and salt; put a small piece of butter or dripping in frying-pan, pour in the mixture, and cook gradually. When brown underneath, cut in pieces, and turn.
HAM OR TONGUE OMELET,
Is made by adding about 2 tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked, omitting parsley.