Dr. Allinson's cookery book Part 26

1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of 3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar, then the cocoanut. Place little lumps of the mixture on the rice wafer paper, as in recipe for "Macaroons," and bake in a fairly hot oven.

COCOANUT ROCK CAKES.

1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of b.u.t.ter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the b.u.t.ter into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix, and add only just enough milk to make the mixture keep together. Put small lumps on a floured baking tin, and bake in a quick oven.

CORNFLOUR CAKE.

1/2 lb. of cornflour, 4 eggs, 6 oz. b.u.t.ter, same of castor sugar; separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour, cream the b.u.t.ter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven.

CRACKERS.

1 cupful b.u.t.ter, 1 teaspoonful salt, 2 quarts Allinson wholemeal flour. Rub thoroughly together with the hand, and wet up with cold water; beat well, and beat in meal to make brittle and hard; then pinch off pieces and roll out each cracker by itself, if you wish them to resemble baker's crackers.

CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of b.u.t.ter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of cold milk. Make a dough of the b.u.t.ter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers. Roll the dough out to the thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use.

DYSPEPTICS' BREAD.

9 oz. of Allinson wholemeal, 1 egg, a scant 1/2 pint of milk and water. Separate the yolk from the white of the egg. Beat up the yolk with the milk and water, and mix this with the meal into a thick batter; whip up the white of the egg stiff, and mix it well into the batter. Grease and heat a bread tin, turn the mixture into it, and bake the loaf for 1-1/2 hours in a hot oven. This is very delicious bread, very light and digestible.

DOUGHNUTS.

1-1/2 lbs. of wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten the dough, some jam and marmalade. Dissolve the yeast in a little warm milk, mix all the ingredients, adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. Let it rise 1-1/2 hours in front of the stove. When risen roll it out 1/2 in. thick, cut out round pieces, place a little jam or marmalade in the middle, close up the dough, forming the dough nuts, and cook them in boiling oil or vege-b.u.t.ter until brown and thoroughly done. Eat warm.

GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread).

3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of sugar, 3 eggs, 6 oz. of b.u.t.ter or vege-b.u.t.ter, 2 heaped teaspoonfuls of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the b.u.t.ter, sugar, and eggs to a cream, mix all the dry ingredients together; add gradually to the b.u.t.ter, &c., lastly the milk. Put into a well-greased tin, bake about 20 minutes in a quick oven. When cold cut into finger lengths or squares.

ICING FOR CAKES.

To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1 tablespoonful of orange-or rosewater. Whisk the ingredients thoroughly, and when the cake is cold cover it with the mixture. Set the cake in the oven to harden, but do not let it remain long enough to discolour.

JUMBLES.

1 lb. of wheatmeal, 1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb.

of b.u.t.ter, 1 lb. ground almonds. Cream the b.u.t.ter, add the other ingredients, and moisten with a little rosewater. Roll out and cut the jumbles into any shape desired. Bake in a gentle oven.

LEMON CAKES.

1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated rind of a lemon, 2 oz. of b.u.t.ter, and 2 well-beaten eggs. Rub the b.u.t.ter into the meal, and mix all the ingredients well together; roll the mixture out thin, lay it on a tin, and when baked cut into diamond squares.

LIGHT CAKE.

2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and whites beaten separately; 2 oz. of b.u.t.ter, as much milk as required to moisten 1/4 lb. of sugar. Rub the b.u.t.ter into the breadcrumbs, add the fruit, sugar, yolks, and lukewarm milk. At the last add the whites beaten to a stiff froth. Put the mixture in a well-greased tin, and bake 1 hour in a moderate oven.

LUNCH CAKE.

A good lunch cake may be made by rubbing 6 oz. of b.u.t.ter into 1-1/4 lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of 4 eggs with a teacupful of milk, and work into the flour so as to make a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of mixed sultanas. Lastly, add the beaten white of the eggs, whisk well, and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2 hours.

MACAROON.

1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar.

Whip the whites of the eggs to a stiff froth, add the sugar, then the almond meal, and mix all well; if the mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of kitchen paper on tins, over this sheets of rice wafers (or, as it is also called, "wafer paper"), which can be obtained from confectioners and large stores; drop little lumps of the mixture on the wafers, allowing room for the spreading of the macaroons, place a couple of pieces of sliced almond on each, and bake them in a quick oven until they are set and don't feel wet to the touch. If the macaroons brown too much, place a sheet of paper lightly over them.

MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of b.u.t.ter, 5 eggs, flavouring to taste. Beat the b.u.t.ter to a cream, add the sugar, then the eggs well beaten, the meal and the flavouring. Line a cake tin with b.u.t.tered paper, and bake the cake in a moderate oven from 1 to 1-1/2 hours.

OATMEAL BANNOCKS.

Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. Well grease and sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2 an inch, cut into triangular shapes, and bake until brown on both sides. b.u.t.ter and serve hot.

OATMEAL FINGER-ROLLS.

Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead into a dough, make it into finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40 minutes.

ORANGE CAKES.

6 oz. of Allinson wholemeal flour, 3 oz. b.u.t.ter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together. Beat 1 egg, and stir in with the juice of the orange and sufficient b.u.t.termilk to make a smooth, thick batter. Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven.

PLAIN CAKE.

2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. b.u.t.ter or 1/2 teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz.

yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a batter of the yeast and water, with two spoonfuls of the meal, and stand it on a cool place of the stove to rise; do not let it get hot, as this will spoil the yeast. Meanwhile prepare the fruit and almonds, mix the meal, fruit, b.u.t.ter (or oil), sugar, cinnamon and eggs; then add the yeast and as much lukewarm milk as is required to moisten the cake. The dough should be fairly firm and wet. Let the dough rise in front of the fire. Fill into greased cake tins and bake for 1-1/2 hours.

POTATO FLOUR CAKES.

A 1/4 lb. of potato flour, the same quant.i.ty of very fine wheatmeal (sift the latter through a sieve if not very fine), 4 oz. of castor sugar, 4 oz. of b.u.t.ter, the juice of 1/2 a lemon, 1 dessertspoonful of ground bitter almonds, and 1 egg. Cream the b.u.t.ter, which is done by beating the b.u.t.ter round the sides of the pan with a wooden spoon until it is quite creamy, add the egg well beaten, the lemon juice, then the sugar, meal, potato flour, and bitter almonds. Beat the mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on floured tins, and bake the little cakes from 10 to 15 minutes.