Technological University Dublin ARROW@TU Dublin

Pamphlets Publications

1930

250 recipes : for Use with Borwick's baking Powder

Elizabeth Craig

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Culinary History Pamphlets

BOilWIC 5 B king Powd ~ f DUBLIN INSTITUTE OF TECHNOLOGY I/II III IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII II ~/ IIIII IIIIIII III IIIII /Ill /Ill 3 3333 01264319 9

6th EDITION

THIRD MILLION C9/o ~ 1~~~~l!bl~ I ~..tJ.u)v_J), ~> ~.f:!.J,

2 From My Kitchen

HERE was a time when we took a pride in baking T our own Bread and Scones, and in filling our own Cake basket. In those not so distant days, no house- wife would condescend to load her table with bought Bread and Cakes. Then it was our delight, when friends came to call, to present them with crisp loaves, dainty scones, and tea cakes as light as a feathe1·, rich fruit cakes groaning under a cap of frosted almond paste, biscuits, cheese-cakes and sandwiches that made our name famous. Earlier still, when Banbury cakes, Bath buns, Chelsea buns, Eccles cakes, Cumberland ginger shortcakes, Pit­ caithley bannock, Sally Lunns, Scotch buns, and Yorkshire parkin and many another tea-table delicacy-such as Devonshire splits and N orthumbrian girdle cakes-were invented, the recipes were carefully written in manuscript Cookery Books by housewives who took a pride in their table. ' Let's be houseproud again ! It's not hard to do your own cooking. Given the proper equipment, good recipes, and ingredients required any woman can be a good cook if she likes. I want you all .to be good cooks.

3 TABLE OF CONTENTS

Page FOREWORD 2

INTRODUCTION- " From My Kitchen " 3

GUIDE TO THE USE OF THIS BOOK :- Tables of Weights and Measures. Hints on Baking. Time Table for Baking S- 6

BALANCED MENUS 7- 8

RECIPES:­ BREAKFAST 9- 15 DINNER 16- 34 TEA 35- 67 LUNCH OR SUPPER 68- 80 FOR NURSERY TABLE 81 - 84 CHRISTMAS 85- 89 FOR HEALTH 90

FOR YOUR FRIEND 96

CAKE MAKING COMPETITIONS 96

INDEX 91 - 95

ILLUSTRATIONS IN COLOUR ON CENTRE INSET Note.- Numbers in brackets denote page on which recipe appears.

FIRST PAGE : THIRD PAGE : Christmas Layer Cake (58). Nursery Cake (82). Breakfast Scones ( 10). Assorted Biscuits. Cheese Straws (17). Lamb Pie (20) . Children's Party Cake (62) .

SECOND PAGE : FOURTH PAGE : Trifle (78). Welsh Cream Tea Cakes (37). Eccles Cakes and Banbury Puffs (76 and 77). Health Food Pudding (90). Tunis Gems (43) . Date and Apple Tart (30) . GUIDE TO THIS BOOK By Elizabeth Craig

TABLES OF WEIGHTS AND MEASURES MEMORIZE: I CUPFUL EQUALS I AVERAGE TEACUPFUL. t PINT EQUALS I CUPFUL AND A QUARTER. I WINEGLASSFUL EQUALS t GILL. LIQUID MEASURES IS drops I saltspoonful 8 tablespoonfuls I gill I saltspoonful t teaspoonful 2 gills t pint 4 gills I pint 4 saltspoonfuls I teaspoonful 2 pints I quart 4 teaspoonfuls I tablespoonful 4 quarts I gallon SOLID MEASURES 2k cupfuls castor sugar I pound 2 cupfuls rice I pound 3~ cupfuls icing sugar I pound 3 cupfuls (about) oatmeal I pound 2~ cupfuls brown sugar 1 pound 4t cupfuls ground coffee I pound 2t cupfuls fats 1 pound 2! cupfuls (packed) meat I pound 1 cupful currants . . . 6 ounces I cupful stale crumbs 2 ounces I cupful raisins 6 ounces I square of chocolate ... I ounce § cupful chopped nuts 1 ounce 8 to 10 eggs I pound 4 cupfuls flour 1 pound 1 heaped tablespoonful fat ounce 2 heaped tablespoonfuls coffee ounce 2 heaped tablespoonfuls flour ounce I heaped tablespoonful castor sugar ounce 2 heaped tablespoonfuls icing sugar ounce 8 lumps sugar ounce NOTE. When measuring ingredients which are not liquid, such as butter, flour, sugar, etc., a heaped spoonful equals 2 level or liquid spoonfuls. 5 HOW TO MEASURE Always sift flour once before measuring. Those who do not have. Standard Measuring Spoons must measure lengthwise when half a spoonful is required. To measure a cupful or a spoonful of any dry ingredient, fill full, and level off top with a kni(e, taking care not to press. To measure fats, pack well down before levelling off, then measure. REMEMBER When I mention sugar I always mean you to use castor or fine granu­ lated. If Barbados, Demerara, or icing sugar is wanted, I will say so. To Rub in Butter-rub it li.ghtly with the flour, using only tips offingers. Always sift flour and bakmg powder together with salt and spices if used, unless otherwise stated. HINTS ON BAKING To bake large cakes, place in Always stand rich fruit cakes, lower part of oven, so that the after greasing the tins and lining under-heat will help them to rise to them with three layers of buttered their fullest height before they start paper, in a shallow tin and embed to brown. Divide period of baking in kitchen salt. into three. During first, oven should be only moderately hot. Muffins which are stale can When cake is risen, increase heat to always be re-heated in the oven in form a crust and brown top. Dur­ a covered pan. ing third, reduce heat till cake is thoroughly cooked in centre. Never bake more than one kind of cake in the oven at the same To test whether a cake is done or time. not, insert a knitting-needle or fine skewer. If it comes away clean, Remove paper from a cake while cake is ready to remove from oven. hot. If left till cold, it is more If sticky, bake a few minutes longer. difficult to remove without break­ When done, a cake should shrink ing the cake. slightly from the sides of the pan. Never move cakes in the oven Stand small cakes for half a until they have reached their fullest minute to allow them to shrink, height. when they will turn out clean. If cakes brown too rapidly, reduce Cool all cakes, pastry, and scones heat and cover with a sheet of on cake rack, keeping them well out greased paper. of draughts.

TIME TABLE FOR BAKING Oven Small cakes IS to 2S minutes Quick. Sponge cakes 4S to 60 minutes Fairly quick. Large fruit cakes ... 2 to 4 hours Moderate. Layer cakes 20 to 30 minutes Fairly quick. Biscuits S to 12 minutes Quick. Muffins and Scones IS to 30 minutes Fairly quick. Pastry 3S to 40 minutes Quick. 6 SPRING BREAKFAST Orange juice. Grilled ham and scrambled eggs. Thrums Bannocks. Toast. Lemon marmalade. Tea or coffee (adults). Milk or cocoa (children).

LUNCHEON Fried fillets of haddock, tomato sauce. Lettuce salad, OR new potatoes. Steamed rhubarb and almond custard SUPPER sauce. Horseshoe rolls and butter. OR HIGH TEA Fried Fish and Tomato sauce, or Scotch eggs. Bread and butter, and apricot jam. Forfar fruit loaf. Piccadilly Ribbon cake.

DINNER Tomato soup. Roast lamb, new potatoes. Buttered spring greens. Steamed chocolate pudding. Banana custard sauce.

SUMMER BREAKFAST Strawberries. Steamed eggs on anchovy toast. Scotch scones. Toasted brown bread. Tangerine marmalade. Tea or coffee (adults). Milk or cocoa (children).

LUNCHEON Salmon mayonnaise. Fruit salad and cream. OR SUPPER

HIGH TEA Tomato sandwiches. Shrimps. Brown bread and butter. Cupid cakes. Chocolate fingers and Oxford plum cake.

DINNER Iced melon. Stuffed eggs with cheese sauce. Roast guinea fowl. Orange and watercress salad. Potato crisps. Green peas. Tango Trifle. 7 AUTUMN BREAKFAST Stewed prunes. Oatmeal porridge. Fried pork sausages and apple slices. Canadian drop scones. Red currant jelly. Toast. Tea or Coffee (adults). Milk or cocoa (children).

LUNCHEON Cornish Pasties. Beetroot and onion salad. Baked OR stuffed apples with vanilla custard sauce. Biscuits, SUPPER watercress and cheese.

HIGH TEA Ham and eggs and fried bread. Buttered nut bread. Watford nut cup cakes. Cocoanut pineapple layer cake.

DINNER Vegetable broth. Boiled turbot. Sauce tartare. Cu­ cumber salad. Grilled steak. Potato straws. French beans. Cerise puddings with whipped cream.

WINTER BREAKFAST Baked apples. Kedgeree. Toast. Chicken and ham paste. Brown muffins. Honey. Tea or coffee (adults) . Milk or cocoa (children).

LUNCHEON Sausages and mash. Apricot ftan. Biscuits, celery and OR SUPPER cheese.

HIGH TEA Waffles. Sardines on toast. Rock cakes. Dundee cake. Banbury puffs.

DINNER Potato soup. Fried mackerel with black butter. Beef steak and kidney pudding. Mashed potatoes. Buttered kale. Baked custard with sliced peaches.

8 OATMEAL FARLS EGG BREAD 3 eggs. I tablespoonful melted butter. 2 teaspoonfuls BaRWICK's BAKING POWDER. I cupful cold, boiled rice. 2 breakfastcupfuls milk. 2 cupfuls cornmeal. Add milk to beaten eggs, then, still stirring, mix in cornmeal, rice, and melted butter. Beat briskly three I lb. oatmeal. minutes, then add baking powder. t pint milk. Pour into a shallow, buttered tin, i lb. butter. and bake in a quick oven. 2 teaspoonfuls BaRWICK's BAKING PowDER I teaspoonful salt. ! lb. flour. DROP BISCUITS Sift flour, baking powder, oatmeal and salt into a basin. Rub in butter I quart flour. with the tips of fingers. Mix to a 1 teaspoonf~d sugar rather firm dough and knead on a 3 teaspoonfuls BaRWICK's lightly-floured pastry board till BAKI'lG POWDER mooth. Then cut into triangles 1 teaspoonful salt and bake on a hot girdle till done 2 tablespoonfuls butter. on both ides. Or roll out lightly I pint milk. into an oblong. ut into five-inch lengths and make two shts across Sift dry ingredients into a basin the tops of each with a knife. Bake Heat butter and a gill of the milk these ' batons ~· on a greased in a double boiler, then add re­ baking-sheet in a quick oven. mainder of milk, and quickly stir liquid into dry ingredients. Beat ·r·---··---··.._t ...... ~ ...... ~· · ~ ·· -.. · ·-·1 smartly with a wooden spoon. l l\oTE.-Should you want to l Drop tablespoonfuls of the dough ~ u:;e fewer eggs in any recipes, ~ in buttered tins, keeping them well apart. Bake m a very hot oven l allow t teaspoonful more .l from eight to ten minutes. Serve l Baking Powder, and two l very hot. Where cream is plentiful, l tablespoonful<; more liquid l you can omit butter and use a gill of thick cream But in that case, vou l for each egg left out. l only require three gills of milk, L ...... ,,,_ ,,._.,,....,,,..._,,_,_,,...,,...... J in-;tead of a pint. 9 THRUMS BANNOCKS HORSE SHOE ROL S

I lb. fine oatmeal. I lb. flour. 1 oz. butter. 2 oz. butter. 3 teaspoonfuls BaRwicK's t OZ. BORWICK'S BAKING PowDER. BAKING POWDER. Water. ! pint milk. Pinch of salt. Mix together oatmeal, salt, and Sift flour, baking powder, and salt baking powder. Rub in butter. together. Rub in butter. Make a Make into a stiff dough with a well in the centre and stir in little water. Turn dough on to a enough milk to make a soft dough. pastry board, sprinkled lightly Turn on to a floured pastry board. with oatmeal. Roll out as thinly as Roll out some of the dough to possible. Cut into two large quarter of an inch thickness. Cut rounds. Cut each round into four, into small triangles and roll up, or leave it one large round and cut starting at the base, so that the into eight. Butter a hot frying pan point at the apex turns over on to or girdle very slightly. Cook the outside. Then curve into horse­ Bannocks on both sides, or cook on shoes or shape into small rolls with one side and toast on the other. the hands. Bake in a quick oven Serve with butter. from fifteen to twenty minutes. When cooked, brush with a little milk and return to oven to dry.

FARMHOUSE SCONES COTTAGE LOAF 6 oz. rye flour or wheatmeal. 2 oz. flour. 1 lb. flour. oz. sugar. I! I teaspoonful sait. 2 teaspoonfuls BoRwrcK's BAKING POWDER. 2 oz. butter. 2 oz. butter. 2 teaspoonfuls BoRwrcK's t gill milk. Pinch of salt. BAKING PowDER. ~ pint hot water or milk. Sift baking powder and salt with the flour into a basin. Rub in butter. Stir in wheatmeal, sugar Sift flour, salt, and baking powder and milk to bind. Turn dough on into a basin. Melt the butter in hot to a floured pastry board, knead milk or water, and stir into the flour. lightly into a flat round, and place Turn quickly on to a floured board. on a buttered baking-tin. Mark Knead lightly, only for a second, into four with the back of a knife, then turn into a buttered loaf tin, and bake in a quick oven. Good and bake in a brisk oven about hot or cold. forty-five minutes. 10 ROWN MUFFINS CANADIAN DROP SCONES t cupful flour. 2 eggs. I cupful milk. t teaspoonful salt. 2 teaspoonfuls BORWICK's BAKING PowDER. I tablespoonful castor sugar. It cupfuls wheatmeal. I tablespoonful softened butter.

Cream butter and sugar. Sift flour, baking-powder, and· salt. Add t cupful flour. beaten eggs to milk, and dry It cupfuls sifted breadcrumbs. ingredients and liquid alternately t cupful currants. to the butter and sugar. Beat 3 teaspoonfuls BoRWICK's thoroughly. Bake in buttered BAKING POWDER. muffin-tins in a hot oven for twenty t teaspoonful salt. minutes. It cupfuls milk. 2 tablespoonfuls melted butter. Sift flour, crumbs, salt, and baking powder together. Pour over milk. Stand till crumbs have absorbed FLANNEL CAKES moisture. Add washed currants, which you have heated in the oven t lb. flour. until plump. Stir in butter. Bake ~ oz. sugar. in spoonfuls on a hot, greased t OZ. BORWICK'S girdle, turning only once. Serve BAKING PowDER. with butter and honey. i teaspoonful salt. 2 eggs.

Sift flour and baking-powder into a basin, make a hollow in centre, BREAKFAST ROLLS crack in eggs, add sugar and salt. I lb. flour. Beat thoroughly with a whisk till 2 oz. butter. batter is smooth and light, adding 2 teaspoonfuls BoRwrcK's milk if necessary. Now lightly BAKING POWDER. butter the bottom of a large frying­ Pinch salt. pan and as soon as pan is thorough­ ly hot, pour in batter in table­ Sift flour, baking powder, and salt spoonfuls, letting batter fall in as together. Rub butter lightly into round shapes as possible. Cook flour with finger tips. Mix to a firm, till bubbles form on top, then turn soft dough with milk. Turn on to and cook on other side. Pile up in floured pastry board. Quickly a hot dish covered with a napkin shape with the· hands into a long, and keep hot till all are ready, even roll. Cut across at regular buttering the pan between each intervals with a sharp knife. Bake batch. Serve with butter and maple for about twelve minutes in a quick syrup. oven. II DATE LOAF Sift together flour, meal, baking powder, sugar, and salt. Beat egg lightly, add to milk, and stir in corn. Mix lightly with dry ingredients, then beat well. Bake in large tablespoonfuls on a greased girdle, keeping the batter as round as possible as you drop it. When bubbles show on top and they are lightly brown underneath, turn cakes and cook on the other side. Serve buttered, hot. If preferred, t cupful chopped dates. you can omit the sugar, season with t cupful boiling water. pepper and salt, and serve with t cupful butter. hot bacon or sausages instead of I egg. fritters. · I! teaspoonfuls BaRWICK's BAKING PowDER. Pinch salt. t cupful sugar. I cupful flour. GIRDLE CAKES Sprinkle a pinch of soda over the dates in a basin. Add boiling water, I cupful flour. and stand till cool. Meanwhile, 2 teaspoonfuls sugar. cream butter and sugar together, I egg. and when dates are cool, add flour, 2 teaspoonfuls BoRWICK's sifted with baking powder and salt BAKING PowDER. to the butter and sugar alternately, t teaspoonful salt. with dates and water. L;tstly, stir I teaspoonful butter in well-beaten egg, and the grated I cupful milk. rind of half a lemon. Beat well and bake in a moderate oven for Sift together baking powder, flour, about one hour in a loaf tin three salt, and sugar. Rub butter in very inches and a half deep, seven lightly, then make a hole in the inches long, and four inches wide. centre with your wooden spoon and lightly stir in beaten eg~, mixed with half a cupful milk. Beat well and swiftly, then add other half a cupful milk to make batter run CORN GIRDLE easily. Now heat your girdle, CAKES grease it well with suet, mar­ garine, or butter, and pour cakes I cupful flour . qn from the end of a large spoon, ~ c1'tpfu.l wheatrneal. so as to get them round or oval, as t teaspoonful salt . you prefer. When bubbles appear It cupfuls milk all over them, turn and brown 3! teaspoonfuls'BORWICK's uthcr side, wiping pan or girdle · BAKI!'G PowDER . with a clean cloth, and greasing 3 tablespoonfuls sugar. again before baking another batch. I egg. Serve buttered hot, accompanied by ~ wpful drained , tinned corn. honey or maple syrup. 12 SCOTCH SCONES thoroughly but lightly, into dry ingredients. Stir in enough rich 3 tablespoonfuls sugar. milk, or half cream and half water, 1 large pinch salt. to make a soft dough, scarcely stiff ! teaspoonful BaRWICK's enough to roll Oll.t. Turn on to BAKING PowDER. floured pastry board. Roll to a I heaped teaspoonful baking quarter of an inch thickness and cut soda. into rounds. Bake on a greased 3 breakfastcupfuls b·uttermilk. baking-sheet in a quick oven from ten to fi fteen minutes. When Pour milk into a basin. Stir in almost ready, brush tops with milk. baking powder, soda, salt, and Serve hot, piled up on a hot dish, sugar. Then lightly beat in enough lined either with a folded napkin, flour to make a fairly thick batter­ or a lace paper d'oyley. a little thicker than pancake batter. To bake, have girdle very hot, then rub with a piece of suet. Pour batter into a jug, then pour enough batter on to girdle to form a round FRIED BACON AND the size of a teaplate. When scone CORN FRITTERS is pale-brown underneath and fairly Rashers of bacon. dry on top, turn and cook on other I small tin sweet corn . side. These can be made small and 2 teaspoonfuls salt. served at tea with butter and i cupful flour. honey or jam. I teaspoonful BORWICK' s BAKING PowDER. } teaspoonfu.l paprika. 2 eggs. I tablespoonful parsley. HERTFORD SHIRE Drain corn into a basin. Stir in OVEN SCONES flour, sifted with baking powder, salt, and paprika. Add finely chopped parsley, and half a tea­ spoonful crushed herbs, if liked. Beat eggs well and stir into mix­ ture. Have ready some boiling fat in a frying pan, and when blue smoke arises, drop batter in dessert­ spoonfuls into the fat. Fry till crisp and golden, drain on kitchen paper, and serve at once, piled up I pint flour. on a hot dish, lined with a lace­ I teaspoonful sugar. paper d'oyley, and garnished with 4 tablespoonfuls butter. curls of bacon, allowing three to 4 teaspoonfuls BoRwrcK's each person. To make curls-cut BAKING POWDER. rashers in two and roll each up. ~ teaspoonful salt. String on skewers and bake in a Cream and 7£1 aler, or milll. tin in the oven till crisp. Some­ times I garnish corn fritters with Sift flour, r.;a lt, baking powder, and fried pork sausages instead of sugar into a hasin. Rub butter bacon. 13 PRAIRIE POCKET WAFFLES BOOKS 1 I quart flour. tablespoonful melted butter. 2 eggs. 1 cupful milk. ! teaspoonful salt. 1 teaspoonful salt. 2 tablespoonfuls BaRwicK's 3 teaspoonfuls BaRWICK's BAKING PowDER. I! cupfuls milk. BAKING POWDER. I tablespoonful butter. 2 egg whites. 2 egg yolks. Sift baking powder, salt, and flour. Rub in butter. Beat the eggs, add 1! cupfuls flour. milk, and stir this gradually into the flour. The dough must be moist, not wet. Roll it out into a M~x an? sift dry ingredients. Add sheet half an inch thick. Cut with milk m1xed with yolks of eggs well a large, round cutter about four beaten and melted butter. Then inches in diameter. Fold one half lightly fold in the stiffly frothed of the biscuit over the other. whites of eggs. Cook on a hot Stand in a greased pan. Brush tops waffle iron. of rolls with milk, and bake in a quick oven half an hour.

TO COOK WAFFLES

I always use an electric waffle iron ~hich I brush thoroughly with salad 011 when new. If this is done the NUT BREAD iro!l becomes seasoned, and' re­ quires no greasing before cooking 2 cupfuls flour. waffles. Simply heat till it smokes, I egg. then put a tablespoonful of mixture t teaspoonful salt. m each compartment. Spread 2 teaspoonfuls BaRWICK's lightly with back of spoon so that BAKING POWDER. every hole is filled, then cover. ~ cupful sugar. Cook from one to one minute and I cupful milk. a half, when they should be pale 1 cupful walnuts. and biscuit coloured. Serve at once, buttered hot, with maple syrup. Sift flour, baking powder, and salt into a basin. Stir in sugar and chopped walnuts. Beat egg well r·-~~;~~·-~~;;~-;~ and mix with milk. Stir lightly into dry ingredients, and pour into ~ To grease paper for lining l a buttered loaf tin. Stand in a I tins. cake or tart tins, or pie l warm place for twenty minutes to l dishes, always use ttnsalted l rise, then bake from one to one .i butter, or clarified fat. .1 hour and a quarter. L.~ ...... -...... J 14 DUMPLINGS sift into a basin, salt, baking powder, and half a cupful flour. WITH BACON FRY Mix beaten egg with milk and melted butter. Add sifted flour to half of the liquid. Beat till 4 medium-sized potatoes. smooth, and add remainder of I cupful milk liquid, beating all the time. Then I egg. stir in enough flour to give you a rather stiff batter. When beaten Flour. quite smooth drop in potatoes. I teaspoonful BeRWICK's Return potato water to saucepan. BAKING PowDER. When rapidly boiling, drop potato batter from the end of a spoon in t teaspoonful salt. small quantities. Cover pan closely I teaspoonful melted butter. and cook for fifteen minutes. Bacon. Meanwhile, fry eight rashers of bacon, cut into dice, till crisp. Then remove dumplings from the liquor, place on a hot dish, and Peel, and put potatoes in a sauce­ pour the hot bacon, fat and all, pan containing boiling salted water. over their tops. If not very careful, Boil till tender, but not broken. the dumplings will break, but that Drain off water into a basin. does not really matter. Some Steam potatoes for a moment, housewives like them ragged­ then take off saucepan lid. Now looking.

lfTHEN MAKING PASTRY The cooler the conditions when Always make an opening in the making pastry, the lighter the centre of pies and tarts to allow pastry. steam to escape. The less liquid and the more The addition of a very small fat you put in shortcrust, the amount of Baking Powder, shorter it will be. about a third of a teaspoonful to I Always roll out pastry on a a cupful of flour, will lighten lightly floured pastry board, pastry. using a lightly floured rolling­ Bake pastry in a quick oven­ pin, and rolling as lightly as from 375 to 400 degrees Fah., possible. reducing temperature after Before putting a cover on a pie pastry has risen to 375 degrees I or a tart, wet the edges with Fah. cold water all the way round, When making pastry cases for then put on the pastry cover, cooked or fresh fruit fillings, and press lightly round the prick crust full of holes with a edges before trimming them fork to allow steam to escape evenly. while baking .

Il-...... ,.-.,,, !I II .. .. _ ...... J 15 I

HOT ROLLS BREADCRUMB I pint flour. MUFFINS I pint wheatmeal. 2 eggs. 2 pints stale breadcrumbs. 1 pint milk. I tablespoonful BaRWICK's 2 eggs. BAKING POWDER. I ! c11tpfuls milk. 2 teaspoonfuls BaRWICK's I tablespoonful butter. BAKING POWDER. ! teaspoonful salt. ~ cupf~tl flour. I tablespoonful melted butter. Sift flour, meal, baking powder, and salt into a basin. Lightly rub in I often use up left-over bread in butter with tips of fingers. Add this way. Soak stale breadcrumbs milk to beaten eggs. Make a hollow in milk for thirty minutes. Beat in centre of flour. Stir in milk. The yolks of eggs till very light. Add a dough should be moist, but not too teaspoonful of salt to the bread wet. When well mixed, turn on to mixture, pour in melted butter, a floured pastry board and roll to and add flour, sifted with the half an inch thickness. Cut into baking powder. Beat well, then small rounds. Place two lightly fold in whites of eggs, beaten to a together. Treat them all in this stiff froth, and bake in buttered way. Brush tops with milk, and muffin rings or patty tins for bake on a buttered tin in a quick about thirty minutes in a hot oven. oven for thirty minutes. Serve piping hot for dinner, when rolls can be easily split and buttered at table. GRAHAM BISCUITS 2 cupfuls flour. 1 teaspoonful salt. OATMEAL CAKES 2 cupfuls wheatmeal. 1 lb. medium oat»1eal 2 teaspoonfuls BaRWICK's t lb . butter . . BAKING PowDER. I teaspoonful BaRWICK's 1 tablespoonful brown sugar. BAKING PowDER. 2 tablespoonfuls butter. 1 saltspoonful salt. 2 cupfuls milk. Milk. Sift flour and salt into a basin. Add .Mix together in a basin oatmeal, bro_wn sugar, wheatmeal, and bak­ baking powder, and salt, Rub in ing powder. Lightly rub in butter. butter with tips of fingers. 1\lix Mix to a soft dough with the milk. into a soft dough with milk, Turn on to a floured board. Roll usually about one cupful. Roll out out as quickly as possible to an inch very thin on a lightly floured thickness. Cut into rounds Prick pastry board. Cut into rounds, and each biscuit once or twice with a bake in buttered tins in a moderate fork. Bake on greased tins in a oven till crisp. quick oven till golden-brown. 16 BROWN BREAD POTATO ROLLS

1 lb. wheatmeal. 2 cupfuls flour. t lb. flour. t teaspoonful salt Milk as required. t pint water. 3! teaspoonfuls BoRwicK's 3 teaspoonfuls BaRWICK's BAKING PowDER. BAKING PowDER. 2 teaspoonfuls sugar. t pint milk. t cupful mashed potato. t teaspoonful salt. Mix and sift dry ingredients into a basin. Rub in potato. Add milk. Sift flour, baking powder, and salt Stir to a soft dough. Divide into together into a basin. Stir in wheat­ small pieces. Knead each piece meal. Ylake a hollow in centre and well. Shape into rolls. Place on a add milk and water. Mix quickly.. greased baking-sheet. Brush with Then bake in two well-buttered melted butter. Stand in a warm bread pans for one hour, or shape place fifteen minutes, then bake in into four rounds, marking each a quick oven. When nearly done. into four with the back of a knife, brush with butter. and bake in buttered sandwich tins.

CHEESE STRAWS

3 oz. flour . 1 oz. /ine breadcrumbs . 3 uz butter. t saltspoonfttl cayenne. t teaspoonful BoRWJCK 's BAKING PowDER CHEESE MUFFINS 3 oz !!,rated cheese. t saltspoonful salt. 1 t cupfuls flour . ~ cupful grated cheese. Sift flour . salt, powder, and cayenne mto a basin. Rub in butter Add t teaspoonful salt. breadcrumbs and grated cheese. 4 teaspoonfuls BoRWICK's Stir well. Knead to a smooth paste BAKING POWDER. w1th yolk of egg as needed. Roll 1 egg. out into a strip five inches wide and one-eighth of an mch th1ck. Cut ~ cupful milk. into fingers. Bake on a greased baking-sheet m a qmck o\·en till Beat egg lightly. .-\dd salt and a pale brown. Sometime!> l use only tiny pinch of papnka, and milk. two-t h1rds of t ht> pastry for thf S1ft flour and bakmg powder to­ ::,traws, and cut the rem

FLAKY PASTRY STEAK AND KIDNEY t lb. flour. PIE 3 oz. butter. Water. 1 lb. shoulder steak. 1 teaspoonful BaRWICK's 2 sheeps' kidneys. BAKING PowDER. 1 tablespoonful flour. 4 oz. lard. Salt. Pinch salt. Pepper. Sift flour with baking powder and 1 minced onion. salt. Rub in butter and mix to a Stock or water. stiff paste with water. Put lard on Cut steak in very thin slices. Split, well-floured board and press out skin, core, and slice the kidneys. into thin pieces with a rolling pin. Mix flour and seasoning. Dip the Roll out pastry to a square shape. meat in flour. Pack pie dish loosely Cover with lard and fold pastry to a little above the level. Fill with sides to centre, both ways, then water or stock. Cover with flaky over in half. Pastry should then be pastry. (See recipe on left.) folded in eight. Roll pastry slightly larger than the top of dish. Cut bands about half an inch wide. Moisten rim of dish with water. GIPSY PIE Lay on the bands. Moisten and lay on cover. Decorate edges with the back of the prongs of a fork. Cut a hole in centre. Brush top only with egg. Mark out leaves on cover with sharp-pointed knife. Bake in quick oven to firm pastry. Then reduce temperature. 1 tender rabbit. c..?l c..?l c..?l l lb. beef steak. SAVOURY BALLS FOR 1 teaspoonful chopped parsley. PIES t lb. cooked ham, or pork 1 tablespoonful chopped bacon sausages. or ham. Salt and pepper. Salt and pepper. Nutmeg and Stock. 1 tablespoonful breadcrumbs. Soak rabbit in cold salted water for Heart and liver. one hour and a half. Wipe dry. Nutmeg and parsley. Joint. Slice ham or skin sausages, t beaten egg. and with floured hands make meat Boil and chop heart and liver till into round balls. Cut steak in small tender. Mix with the chopped ham pieces. Arrange rabbit, ham or or bacon, and crumbs. Season to balls, and beef in pie-dish. Sprinkle taste, adding a dash of paprika if over the parsley, grated nutmeg, liked. Moisten with beaten egg pepper, and salt to taste. Add and make into balls with floured stock. Cover with pastry and bake hands. These can be baked in the slowly for one hour and a half after oven and served with roast chicken. the pastry has risen. 18 MUTTON PIE IRISH VEAL AND I lb. mutton (thinly sliced). KIDNEY PIE 2 tomatoes. I lb. stewing veal. Water or stock. l onion. Salt. Sweet herbs. Pepper. 2 veal kidneys. 2 sheeps' kidneys. I bay leaf. Chopped parsley. I carrot. Little chopped onion. Salt and paprika. 2 sliced raw potatoes. 3 teaspoonfuls tomato catsup. Fill pie-dish with alternate layers of 2 teaspoonfuls Worcester sauce. meat and prepared kidney, and Cut veal into small pieces. Place prepared vegetables. Season, and in stew-pan. Add bay leaf, sliced add stock. Cover like Steak and onion, chopped carrot, and herbs to Kidney Pie with flaky pastry. Bake taste. Cover with cold water and about one hour and a half. cook till nearly tender, then add salt and paprika to taste. Then place veal in a baking-dish with CHICKEN CREAM PIE prepared kidneys cut in pieces, I chicken. and sauted in a little hot bacon fat. 4 tablespoonfuls flour. Make enough gravy to cover, filling Pepper and salt. from the strained liquor in which l cupful butter. veal was cooked. Season with sauce I cupful thin cream, or half and catsup. When cold, cover with milk and half cream. potato crust. 2 cupfuls chicken broth. Choose a year-old chicken. Place in saucepan. Cover with water. A VIGNON CHICKEN Add a peeled onion, two cloves, one PIE blade mace, and boil, without salt, I chicken. till tender. Remove all bones, fat, pint stock jelly. and skin. Cut meat into suitable l I oz. butter .. pieces. Place in a pie-dish. Melt Salt, pepper, celery. butter and when bubbling hot stir ,1, lb. mushrooms. in flour. Keep stirring till mixture l lb . veal. froths. Then pour in cream, or milk Pork sausage balls. and cream. When well blended, Flour. pour in broth. Stir till quite smooth, then pour over chicken Joint chicken neatly. Dip joints and leave till cold. Cover with and chopped veal in seasoned flour. quick crust. (See recipe on page 20.) Arrange in a pie-dish with the sausage balls. Fry peeled mush­ rooms. in butter, and mix with r--~--;L~;;;;~-;:--1 filling in pie-dish. If you like to make a little veal stuffing-say, a l PIES AND PATTIES l quarter of a pound, moisten with Brush pastry with beaten egg, ~ beaten egg, shape into balls, and but be careful not to glaze l add as well, along with stock jelly as the edges as this would l required, made from veal bones. prevent pastry rising. l Cover with flaky pastry. L.~ ...... -...~ ...... -.....-....~ (See recipe on page 18.) 19 PORK PIE QUICK CRUST 1 lb. fresh, lean pork. 1 cupful flour. 1 lb. flour. ! cupful butter. 2 sage leaves. ! teaspoonful BaRWICK's ! teaspoonful BaRWICK's BAKING POWDER. BAKING PowDER. 3 tablespoonfuls boiling water. ! lb . butter or dripping. ! teaspoonful salt. Pepper and salt. Sift the dry ingredients together in Cut pork into dice. Place in a basin. a basin. Cut in the butter with a Add two tablespoonfuls cold knife, keeping mixture flaky. Stir in water, and sage (powdered or boiling water. Mix lightly. Cool chopped). Season with plenty of before rolling out. salt and pepper. Then sift flour into another basin with pinch of salt. Rub butter or dripping into flour with the tips of fingers. Then LAMB PIE WITH mix to a stiff paste with water. If RICE CRUST you have not a proper pork-pie tin, choose a cake tin, five inches in 2 cupfuls lamb cut in cubes. diameter and grease well. Roll out I cupful sliced onion. pastry thinly, line tin, taking great 2 cupfuls stock. care that the pastry lies smoothly 1! cupfuls sliced potato. along the sides. Cut the pastry off I tablespoonful pimento. half an mch above tin, and roll out 5 alt and pepper. a round for the lid. Fill pastry Cook peeled onions ten minutes in case with pork mixture. Moisten stock. Add pimento, lamb, cut in the edge with water and press on cubes, seasonings and potato slices. lid well round the edges before Cook ten minutes more. Pour into trimming with the scissors. You a baking-dish, and when cold cover should leave the edges a quarter of with rice crust (see below) and bake an inch from tin all the way round. in a moderately quick oven. Then smp the edges and turn one piece up and one pi.ece down. Cut a large hole in the middle to allow steam to escape, and decorate with RICE CRUST leaves. Brush with beaten egg and bake in a moderate oven for two 1 cupful cold boiled rice. hours. Make a little stock with the 1 tablespoonful melted butter. pork trimmings. Take a quarter of l cupful milk. a pint of stock, dissolve two sheets 1 teaspoonful BaRwicK's of gelatine in it, and pour into the BAKING POWDER. hole in the top after pic is cooked ~ teaspoonful salt. and still warm. Serve cold. I! cupfuls flour . 2. eggs...... ~ ...... ~ ...... l !:'oTE .-Should you want to use Mix milk and rice till smooth. Add r beaten egg yolks, sifted dry in­ l fewer eggs in any recipes, allow J • ' teaspoonful more Baking Powder, J gredtents, and melted butter. Beat f and two tablespoonfuls more liquid • hard. Fold in stiffly beaten whites. f for each egg luft out. f Pour over top of meat mixtun·. and L ...... ~ .. ._...... _.,,_,,._.,,_,,._...... _,,J bak(' 20 DEVONSHIRE PIE CORNISH PAS TIES 2 lb. chops . t lb. beef skirt. Salt and pepper. t lb. potatoes. 2 teaspoonfuls sugar. 1 onion. 2 lb. ~art apples. 6 oz. dripping. 2 onions. 1 teaspoonful BaRWICK's Allspice to taste. BAKING POWDER. 1 lb. flour. Trim chops. Cut them short. Peel. Salt and pepper. core, and slice apples and peel and Chop skirt mto small pieces. \Vash, chop onions. Put a layer of apple,; peel. and mince potatoes. Peel and in the bottom of pte-dtsh, spnnkle mm•:e omon Sift together into a with sugar and ground allsptce bastn , tlour salt, and baking pow­ Arrange chop-s on top Repeat der Rub dnppmg in with ttps of layers till meat IS fimshed. Add fingers. Mtx with cold water to a one gill gravy Cover With tlaky stiff paste. Turn pastry on to a pastry (See rwpe on page 18 ) lightly floured board Roll out to Make a hole tn the top. Ornament a quarter of an mch thickness, and and bake in a moderate oven for cut into six or seven inch squares. one hour and a half. Place a little of the mixture in centre of each square. Season to taste with pepper, salt, and onion. Fold the paste over the meat, jom­ STEAK AND KIDNEY ing it by pressmg the edges together PUDDING with thumb and finger. Bake on 1! lb. steak. greased tms tn a quick oven from Pepper and salt. thirty to thirty-five minutes. When ! lb. ox kidney. almost ready, brush with beaten egg. Onion. Paprika. POTATO CRUST Cut steak in pieces three inches 2 cupfuls cold mashed potatoes. lonl' and two inches broad, remo\·­ ! teaspoonful salt. mg all skin. Skin and slice kidney. Milk. Dip steak and ktdney mto flour, 1 t teaspoonfuls BaRWICK's seasoned with salt, pepper, and BAKING PowDER. paprika. Grease a quart basin well 1 cupful flour. with dripping. Line with suet 2 oz. butter. crust. (See page 22.) Then arrange The mashed potatoes must be very meat and kidney in lined basin, smooth. Mtx with flour sifted with fittmg them neatly in Pour tn baking powder and salt. Add enough water to come to withtn enough milk to give you a light, half an inch of the top, and cover. soft, but dry dough. Roll out. Dab r·· .... ··-··-.. - .. -··-··-··-..··-.. - ...... 1 one-third of butter over in morsels. Fold in three. Roll again. Repeat I BEFORE BAKING t butter and rolling. After dabbtng j To grease paper for lining l on last third of butter, roll out and • tins, cake nr tart tHIS, 01 • cov~r pie. Ornament with a fork. f ptl· dtshes, al\\,t\·-. u,;( • ullsali~Jd f :\Iak\' wt th a ::.kewer several holes in ' lmtter, or r·lttlli•·rl ht. f cnt~t for sto-arn to escape. Bakt- 111 l, ...... -..u-••-••-••-••-••-••-u-tt...,_,,J a qtHck 0\'<·t. 21 CAMBRIDGE SAUSAGE SUET CRUST PUDDING 8 oz. suet. 6 oz. suet crust. (See recipe on I lb. flour. right.) I teaspoonful BaRwicK's l teaspoonful salt. BAKING POWDER. l teaspoonful sage. l saltspoonful salt. l gill stock. l pint cold water. lb. sausages (scalded). ! Before starting to make your crust, I small, minced onion. put a large saucepan of cold water oz. butter. l on the fire to boil. Then remove all i teaspoonful pepper. 2 teaspoonfuls flour. skin and gristle from suet before weighing. Chop suet finely, sprink­ Line a small basin with half the ling a little flour over it while pastry and put in half the sausage. c~opping, to prevent it sticking. Add pepper, salt, and sage. Fry Slft flour, baking powder, and salt onion in the butter. Add flour and together into a basin. Then lightly stock. Boil two minutes. Allow to but carefully rub all suet into the cool. Pour into basin. Add re­ flour with tips of fingers. Make into mainder of sausage. Cover with ~ paste wi~h cold water, adding a remainder of pastry, then cover the httle at a time. Roll out on lightly pudding with pudding-cloth, as floured board two-thirds of the described in Steak and Kidney pastry. Remainder reserve for Pudding, and steam it one hour cover of pudding. Roll out the and a half. larger quantity to a round twice the size of the top of a basin-about one-third of an inch thick. Line basin inside very smoothly, and when filled roll remaining piece of paste to a round, the size of the top STEAK EN CASSEROLE of the basin-a quarter of an inch ~hick. . Brush the edge of the paste 2! lb. steak. m basm with cold water and fit on I small carrot, cut in dice. top of paste, joining edges together I cupful strained tomatoes. by pressing with thumbs. Trim 2 tablespoonfuls beef dripping. edges with a knife. Dip a pudding­ I tablespoonful flour. cloth in boiling water, wring it and I bay leaf. sprinkle it with flour. Then tie it I small sliced onion. tightly over the top of basin with a Salt and pepper to taste. piece of string under the rim. Boil Salt and pepper the meat and dust for three hours in a saucepan with with flour. Heat fat in a frying­ water coming fully half-way up the pan and brown the meat in it on all basin. I always tie the ends of the sides. Place meat in casserole. Add cloth ~wer the top to serve as a other ingredients. Cover and let handle before putting basin into simmer at a low temperature until the saucepan. tender, keeping the casserole well NoTE.-It is better to have two sets covered, so as not to allow the of measuring spoons and two measur­ steam and juices to escape. Serve ing cups. I like to reserve one cup hot with mashed or baked potatoes, and set of spoons for solids, and the a green vegetable, and dumplings. others for liquids. 22 DUMPLINGS HIGHLAND ROLL lb. short crust. I cupful flour. t Cold water. t lb. cooked ham. Herbs to taste. teaspoonful salt. t Pinch of grated nutmeg. 2 teaspoonfuls BORWICK's I lb. cold minced meat. BAKING PowDER. 2 eggs. 2 teaspoonfuls butter. t teaspoonful minced parsley. I breakfastcupful cooked rice. Crushed herbs to taste. t teaspoonful chopped parsley. Salt, pepper, cayenne. Sift flour, baking powder, herbs, Mix all the ingredients well to­ and salt into a basin. Rub in gether. Bind with the eggs and a butter lightly with fingers. Add little stock if necessary. Form into parsley, and enough water to make a roll. Roll out pastry and use to dough hold together. Drop by roll the meat in, wetting the edges spoonfuls into any stew, whether and making sure they are quite closed. Brush over with egg and cooked in a pan or casserole. bake in a fairly hot oven for thirty to forty minutes. Serve with tomato sauce. 1<::"1 1<::"1 1<::"1 MICHAEL MAS MERINGUE PIE 2 oz. castor sugar. SCOTCH RHUBARB t lb. flour. t lb. butter. TART Pinch salt. t lb. flour. t teaspoonful BoRwicK's Rhubarb. BAKING POWDER. i lb. butter. 2 yolks of eggs. t teaspoonful BORWICK's Few drops vanilla. BAKING POWDER. Tinned apricots or t lb. stewed I teaspoonful sugar. prunes. Pinch salt. Make short crust, but use yolks of Cold water to mix. eggs instead of water to moisten dough. Line around shallow tin Wipe rhubarb, and if coarse remove neatly with pastry. Line with skin. Cut into equal pieces. Half greased paper and fill up with raw fill pie-dish. Sprinkle in sugar, and rice or crusts. Bake in a smart pile the dish high. Rub butter into heat for twenty-five minutes. Re­ flour, add the sugar, salt, and baking move paper with rice, and bake powder, and enough cold water to five minutes longer to dry the make a firm paste. Turn on to bottom. Arrange tinned apricots ·floured board. Roll out quarter of in pastry case. Whip two whites of an inch thick. Cut strip of pastry eggs until stiff, add two ounces for edge of pie-dish, wet, and cover castor sugar, and flavour with neatly. Notch the edges, brush with vanilla. Pile in heaps over the water or egg, and sprinkle slightly apricots. Brown slightly and serve with sifted sugar. Bake in quick either hot or cold. Half a pound of oven forty minutes. Serve with stewed prunes can be used instead cream. of apricots. 23 CERISE PUDDINGS creamed butter and sugar until well beaten in. Stone and chop 2 eggs. ra1sms. Peel and shred apples, and add with all the other ingredients 2 oz. sugar. to mixture, usmg little m1lk if 3 oz. flour. necessary to make soft mixture. ! teaspoonful BaRWICK's Butter a plain mould and decorate BAKING PowDER. m star pattern w1th glace cherries. Grated rind half a lemon. Pour in mixture. Steam for two hours. Serve with sauce made 2 oz. butter. from Borwick's Custard Powder.

Beat butter and sugar to a cream. Beat eggs well. Add eggs and flour alternately to the butter and sugar until both are used up. Mix in grated lemon rind, also the baking powder. Pour it in greased moulds. Cover with a greased paper, and steam two hours. Serve w1th CHELMSFORD bottled or tinned cherries and PUDDING sauce made from Borwick's Custard Powder.

DUNDEE PUDDING 4 oz . flour. 2 oz. butter. J oz . .fiour Stewed apples. 3 oz. sugar. I egg. t lb. muscatel rm ·n1s l leaspoonfttl BoRWICK's BAKING POWDER. 3 uz. butter 1 teactt pju,l milk. L npples. 2 uz. sugar. Pinch snit. Pinch salt. Few drops lemon essence. , ' tenspoonfuls BoRWIC K ;;; BAnll'G PC•\\'lJER. Beat butter and !>ugar to a cream . .! oz. gn•11nd aim<•nds Ht>a t up ~"gg, and add milk to 1t. t leaspaon(u/·, amlin. '\ d d flour and <>gg alternately to -~ oz. spr•nf!,e culam. ' o\ ' t•r. Bake in moderate oven from ;\llx crumb" and flour together tinny to torty mmutes. Spnnkle :\dd flour and tl!g:'- .tlttrnct.tll\' to '' lth JCmg -.ugar and erve hot. 24 ONG KONG PUDDING HAW AllAN FRITTERS

l tablespoonful rice flour. 2 oz fine flour . 2 oz. butter. \ egg. 2 eggs. Pinch salt. Pinch salt. i teaspoonful· BORWICK's i teaspoonful BoRwicK's BAKING PowDER. BAKING PowDER. l 0 pieces tinned pmeapple. 4 oz. preserved g1'nger . t gill teptd water. 2 oz. sugar . l teacupful milk. Mix flour, bakmg powder, and salt 4 oz. breadcrumbs. together. Make into smooth batter with the yolk of egg and water. Set Beat butter and sugar to a cream. aside for one hour. Add the white Separate whites from yolks of eggs of egg stiffly beaten just before Beat yolks with a little milk until required. Put pineapple on a s1eve creamy. Add crumbs to creamed to drain. Dry on a towel. Sprinkle butter and sugar, then egg and thickly with sugar and dip each milk. Beat well. Add the salt and piece well into the batter. Drop baking powder, chopped ginger, into smoking hot fat. Lift out and rice flour, reserving some for when nicely brown, drain on paper, ornamenting. Pour mixture into a and serve very hot on a dish lined pudding-dish lined with short crust. with a lace paper d'oyley, with Bake in moderate heat until set. sugar sprinkled over the top. Whip whites of eggs until stiff, sweeten with two ounces castor sugar, and flavour with vanilla to taste. Pile roughly over pudding. Decorate with diamonds of ginger. APRICOT FLAN Brown meringue in oven. 2 lb. sound apricots...... _...... ~ ...... _,,. 9 oz. sugar. Short crust. (See recipe on r IMPORTANT l page 27 .) ll BAKING POWDER OR l l pint water BAKING SODA J f When you see a rec1pe you l Dissolve sugar 1n water before l would like to try, but find i bringmg to the boil Add stoned l bakmg soda IS given instead j apricots. Boil gently till tender, but l of Bakmg Powder, note the ~· not broken. Remove with a strainer 1 quantity of soda. If half a and place on a dish till cold. Reduce the syrup, let it cool, then ~.~ teaspoonful of soda, allow 1 ' two level teaspoonfuls of t arrange apricots in the form of a l Bakmg Powder to the same l crown tn a baked pastry case, and ~.~ quantity of Ingredients, ex- l pour syrup over. Serve with cream. , cept when the recipe is for l You can use tmned apricots for Gingerbread, for wh1ch some 1 this, bnngmg them to the boil in soda is required. \\' nen more it their own syrup, and then fimshmg I soda is requ1red. add Bakmg • off as before If filling is wanted l Powder in proportions given l firm, thicken syrup before reducing L ...... ~ with a little cornflour. 25 DAMSON PUDDING CROMER PUDDING

t lb. flour. 6 oz. breadcrumbs. It lb. damsons. I oz. ground rice. 4 oz. brown sugar. 3 oz. raisins. t teaspoonful BoRwicK's 2 tablespoonfuls apricot jam or BAKING POWDER. marmalade. Equal quantities milk and water. t teaspoonful BoRWICK's 3 oz. shredded suet. BAKING PowDER. Pinch salt. 2 oz. sugar. I dessertspoonful brandy. Mix in a basin the flour, suet, pinch 3 eggs. of salt, and baking powder. Add 3 oz. shredded suet. just sufficient milk and water to form a stiff dough. Line a well­ Mix all dry ingredients. Stir in the buttered basin and cut off a cover marmalade or jam. Add brandy, for the top. Put in half the dam­ beaten eggs, suet, and a little milk. sons, then the sugar. Fill up with Butter a mould, seed the raisins, the damsons. Cover with paste. and stick them in even rows in the Tie a greased paper firmly over the mould. Pour in the pudding very top, and steam two hours. Serve gently. Cover with a greased with cream. paper. Steam two hours. Turn out and serve with wine sauce.

GINGERBREAD PUDDING EPSOM ROLY POLY 2 oz. flour. t lb. flottr. 6 oz. breadcrumbs. Nutmeg. I egg t lb. treacle or golden syrup. 3 oz. brown sugar. t teaspoonful BORWICK's t teacupful treacle. BAKING POWDER. t teaspoonful BoRWICK's 3 oz. shredded suet. BAKING POWDER. I oz. currants. 3 oz. shredded suet. t oz. minced peel. Pinch salt. Pinch salt. I gill milk. I teaspoonful ground ginger. Mix together flour, suet, salt, and I oz. chopped preserved ginger. baking powder. Add enough water to form into a stiff dough. Turn Mix in a basin the crumbs, suet, out on to a floured board and roll sugar, and flour, sifted with ground out. J?amp edges of the paste all ginger, salt, and baking powder. round. Spread over the treacle. Dissolve treacle in the milk, add Sprinkle on the fruit, and grate the egg, and mix with the dry over a little nutmeg. Roll up like a ingredients. Pour into a greased bolster. Fasten edges securely and basin and steam three hours. Serve put pudding in a floured cloth. Tie with sauce made f~om Borwick's at both ends, fasten in the middle Custard Powder. and boil two hours. 26 RANGE ROLY POLY RITZ CREAMS

2 cupfuls flour. Bananas. I teaspoonful salt. Grated chocolate. ! cupful milk. I breakfastcupful BORWICK's Water. VANILLA CusTARD. Raspberry jam. 4 teaspoonfuls BoRWICK's BAKING PowDER. Put a teaspoonful of raspberry jam 4 tablespoonfuls butter. at the bottom of custard glasses, or ! cupful sugar. you can use grated pineapple 4 oranges. instead. Fill up with the custard Grated rind one orange. till glasses are half full. Pile up with sliced banana, cover with a Sift flour, baking powder, and salt thin layer of whipped cream. into a basin. Rub in half butter. Grate chocolate over to the depth Mix to a dough with milk. Halve of one-eighth inch. Serve very cold four oranges. Remove· pulp as with sponge fingers. whole as possible. Roll out dough to half an inch thickness. Mix sugar, grated orange rind, and remainder of butter together. Cover pastry with orange pulp. Dab with STRAWBERRY CREAM bits of orange butter. Roll up, brush ends with butter and pinch 6 macaroon biscuits. together. Place in a buttered Whipped cream. baking-dish. Dust with a little I quart BoRWICK's STRAW­ sugar. Pour in enough water to BERRY BLANCMANGE. keep roll from sticking, and bake 6 marshmallows. about half an hour. Make a strawberry blancmange and pour into a border mould. When set turn out. Whip half a pint of cream. Add to half of it the crushed macaroons. Pile into centre. Add to remainder chopped marshmal­ SHORT CRUST lows, or two tablespoonfuls well­ drained grated pineapple, and pile ! lb. flour. up on top. You can flavour the Pinch salt. cream with vanilla, pineapple, or orange essence. Sometimes I i lb. lard or butter. sprinkle gra.ted pistachios or grated i teaspoonful BoRWICK's walnuts over the top. At other BAKING POWDER. times I put three large bananas I teaspoonful sugar. through a sieve, and mix them with I gill water. a gill and a half of cream very lightly whipped. When straw­ Sift flour, baking powder, salt, and berries are in season, arrange straw­ sugar into a basin. Rubin fat~htly, berries around the outside of cream and mix with enough water to bind. and decorate with one or two on Roll out and use as required. top. 27 BUTTERSCOTCH FLAN FRENCH FRUIT FLA Short crust. (See page 27.) Short crust. (See recipe on page 27.) I cupful brown sugar. Apricots. I pint milk. Plums. I tablespoonful butter. Peaches or pears. I oz. butter. Sugar. 3 heaped tablespoonfuls flour. Apples or cherries. 2 eggs. Cinnamon. Line a round, fireproof glass flan Before starting to make your dish with thin short crust. Prick flan, brush well round · flan tins well with a fork. Line pastry with with butter. Line with pastry. a buttered paper, and bake. Melt To make apple flan-cut rennet the tablespoonful of butter in a apples into equal sized fingers. saucepan, stir in the flour, and Arrange them in the flan, one when butter is absorbed, thin down piece resting half over the other. with tepid milk. Keep on stirring Sprinkle well with fine sugar till sauce is quite smooth, then and a little ground cinnamon. bring to boil, and boil, stirring all Bake in a hot oven for thirty to the time, till sauce is mellow. Now forty minutes. Sprinkle again with melt a cupful of brown sugar and sugar before sending to table. the ounce of butter together m an Make cherry flan in the same way, iron saucepan, stirring occasionally after stoning. Gooseberry flan till you get a brown caramel, when needs the goosebernes topped and stir mto hot sauce over the fire. tailed. Fruits like plums, peaches, The caramel will go into toffee, but and pears should be halved ; plums keep stirring, and 1t will s~on stoned, apncots, too, then arrange dissolve agam, and g1ve you a nch wh1chever you use as nearly in the butterscotch blancmange mixture. shape of a crown as possible, in the Remove saucepan from fire, add m1ddle of the uncooked pastry case. vamlla to taste, and the yolks of Sweeten in the same way. Bake two eggs well beaten \\'hen cold, from thmy to forty minutes, and ready to set, turn mto cold sugaring again before serving. prepared pastry case. Decorate on top w1th tratls of sweetened whtpped cream wtth the aid of a forcing-ptpe. PINEAPPLE CREAM The tratls should run stde bv side PIE and almost entirely cover the pie. Short crust. (See rec1pe on page 27) Flavour cream with vamlla to taste. ! tin grated pmeapple. 4 yolks of eggs. r·-··-~-;~~;;-··- l cupful cream. .. -1 2 tablespoonfuls su.gar. 4 whites of eggs. I FRUIT PUFFS AND i Beat egg yolks wtth sugar till light. l TARTS t Add cream, pineapple, and fold in l Brush with beaten white of l the stiffly frothPd whites of eggs. egg or with water, and dredge Pour into a baked pastry case, l l spread with a layer of apricot jam w1th castor sugar when pastry ;· l or apple jelly, flavoured with rose­ l 1::. half cooked. l geranium leaves. Return to oven l.~ ...... ~..-..--·--·.._.....J and cook till delicately brown 28 AMERICAN LEMON CORNISH APPLE FLAN FLAN Short crust. (See recipe on page 27.) Shortcrust. (See page 27.) 4 large apples. ! cupful flour. cupful seeded raisins. 3 yolks eggs. ! 2! cupfuls milk. ! cupful sugar. I lemon. ! cupful sugar. lb. almonds. I tablespoonful butter. ! teaspoonful ground cinnamon. ] uice and rind one lemon. ! Line a flan dish with short crust, ·Merin~ue. and bake in the usual way. Cool on 3 u•hites of eggs. a wire rack. Chop apples into a 3 tablespoonfuls sugar. saucepan. Add blanched and Sift sugar and flour together into a chopped almonds, chopped raisins, basin. Bring milk to the boil, and sugar, cinnamon, and strained juice stir into the sugar and flour. Pour and grated nnd of lemon. Cover mixture into double boiler, add and stew five minutes, till apples butter, then boil till mellow, stir­ are tender. Cool. Put into pre­ r!ng all the time. Remove pan to pared pastry case. Dot with bits side of fire, cool a second, then stir of butter, and make piping hot in in beaten yolks of eggs. When well the oven. Sometimes I add a blended return saucepan to fire, quarter of a teaspoonful of ground and stir again till thick ; but it cinnamon to my pastry mixture. must not boil Add stramed juice and grated rind of lemon, and stand aside till cool. If wan ted very CHOCOLATE CREAM lemony, add the JUICe of two PIE lemons and a half instead of one. Short crust. (. ee rec1 pe on The hlling IS more delicate If you page 27 .) use only half the grated rind. 2 oz. chocolate. When cool, pour into baked pastrv I! wpfuls milk. case, beat up whites of eggs till cupful sugar. very stiff, lightly fold in sugar, and 1 ! cupj1~l flour. heap mennguc over flan. pnnkle ! tablespoonful butter. liberally with grated or de<;iccated tea spoonj~tl salt. coconut, and cook till biSCUit ! 2 egg yolks. colour m a slow oven. If a large ! teaspoonful t>anilla. pastry case Is used you will require twice the quantity of filling. Bnng the milk almost to the bot! in a double boiler. Mix flour to a paste with two extra tablespoonfuls f.. ._.wliiN.MAKiN'a·l of milk. Add chocolate dissolved m a tablespoonful of hot water. tir ttll sauce ts thick. Add sugar, salt, I ~~~Inc;~~[~fe~~~~~~: p~~r~~ f beaten egg, stirring constantly. l The less IJC]uid and the more tat f l you put 111 short crust, the shorter ; Then beat in butter and cook over i it wtll be. l hot water from fifteen to twenty l Always roll out pastry on a ltghlly f minutes. Add vamlla, and chtll l floured pastry board, usmg a lightly ; before filhng into the cooked 1 fluurt•d rolling pin, and rollmg as ! { l1ghtly as posstble. _j pastry -.hell. Top with either L ....._ .. _...._, ...... ~ ...... _..~.~·· whipped cream or menngue 29 FROSTED ORANGE PIE FELIXSTOWE TART

Short crust (rich). (See recipe t lb. cornflour. below.) !lb. sugar. t lb. flour. 2 oranges. 3 oz. butter. 3 eggs. I teaspoonful BoRWICK's l gill milk. BAKING PowDER. I oz. butter. I tablespoonful sugar. I oz. cornflour. 3 oz. sponge cake crumbs. I egg. I cupful milk. Beat butter and sugar to a cream. Add well-beaten yolks of eggs and Sift dry ingredients into a basin. cornflour. Mix ·well. Stir in Rub in butter. Beat egg. Mix with crumbs, milk, and the strained milk, and use as much as you need juice of oranges, and grated rind of to moisten ingredients. The dough one. Pour into a pie-dish, lined should be soft. Turn on to a with rich short crust. Bake till well floured pastry board. Roll out and set, when cover with meringue, place on an old buttered plate. made from three whites of eggs and Prick the centre with a fork, and three ounces of sugar. Then ornament the edges. Bake till sprinkle with a few pistachio nuts golden brown. Fill with jam and and return to oven till meringue is c;over with the stiffly frothed white biscuit colour, and set. of egg, mixed with two tablespoon­ fuls of fine sugar. Return to oven and cook slowly till meringue is set and pale brown. RICH SHORT CRUST 6 oz. flour. 3 oz. butter. Pinch salt. l teaspoonful BoRWICK's DATE AND APPLE BAKING POWDER. 'TART I egg. I oz. sugar. Spiced short crust. (See recipe Sift dry ingredients into a basin. on page 31.) Rub in butter very lightly. Add I! lb. tart apples. beaten egg. Knead till smooth and I teaspoonful ground cinnamon. firm, when roll lightly on a floured pastry board to a quarter of an inch t oz. butter. thickness and use. l lb. iates. t lb. brown sugar.

Remove sugar from peel Pare and slice apples, stone dates, before weighing. and cut each into three. Place in a stewpan with butter, cinnamon, Wash and dry currants and sugar. Cover and stew till before weighing. tender, when turn out on a plate to rL ...... J cool. Use as a filling. 30 APPLE DUFF The dough should be fairly firm. Divide into three. Butter a tart 2 cupfuls flour. ring and oven tin well. Roll out 1 teaspoonful salt. one piece for the bottom of tart, ! cupful milk. another for the cover, and a third 2 cupfuls sugar. into a strip one-inch wide, and long l lemon rind. enough to go round the ring. Place 4 teaspoonfuls BaRWICK's one round in bottom of ring on BAKING PowDER. oven shelf. Moisten round the edge 2 tablespoonfuls butter. and fit in the side, moistening the 1 quart apples. ends with water, and moulding Pinch salt. them well together. Brush top of 2 tablespoonfuls lemon juice. edge with cold water. Fill in tart I l tablespoonfuls butter. with apple mixture. Lightly fit on Sift together into a basin, flour, salt, cover of paste. Bake in a quick and baking powder. Rub in the two oven for about forty-five minutes. tablespoonfuls butter with tips of Cool and ice with sifted icing fingers. Add milk gradually. Mix sugar moistened with water till to a dough with a knife. Turn on spreadable. Sprinkle with hundreds to a lightly floured board, knead and thousands. slightly, roll to one inch thickness, and shape to fit top of pudding basin. Butter bottom and sides of pudding basin. Pare, core, and slice apples. Mix with sugar, salt, grated lemon rind, and lemon juice, MOTHER EVE'S then place in pudding-dish. When full, dab over with the one table­ PUDDING spoonful and a half butter. Wet edges of basin. Cover with dough. 4 large apples. Press on to edge of dish, cover 2 tablespoonfuls butter. with a buttered paper and pudding­ Milk. cloth, and steam two hours. Serve 2 teaspoonfuls BaRWICK's with Borwick's Custard Sauce. BAKING POWDER. I heaped teaspoonful BaRWICK's EGG SUBSTITUTE. 2 cupfuls flour. SPICED SHORT 2 oz. sugar. CRUST l lb. flour. Pare and core apples. Slice thinly. t lb. butter. Sift flour with baking powder and egg substitute, and a pinch of salt. l teaspoonful BoRWICK's BAKING PowDER. Rub in butter. Mix with sugar and 2 oz. sugar. milk enough to give you a nice l teaspoonful cinnamon. batter. Then stir in apples. Steam in a greased bowl covered with a Sift flour, baking powder, cinna­ buttered paper and a pudding­ mon, and sugar into a basin. Rub cloth for one hour and a half. butter lightly in. Moisten with Serve with sauce made from Bor­ beaten yolk of egg and a little milk. wick's Custard Powder. 31 RAILWAY PUDDING SYRUP BATTER PUDDING 1 cupful flour. 2 oz. butter. ! lb. flour. 1 egg. 1 egg . 1 teaspoonful BaRWICK's 2 oz. butter. BAKING PowDER. ~teaspoonful BaRWICK's ! cupful sugar. BAKING POWDER. ! cupful milk. ! pint milk. Grated rind of one lemon. ! lb. syrup. Put syrup into a buttered basin. Beat butter and sugar together. Sift flour, baking powder, and a Add flour, sifted with baking pinch of salt. Rub butter into flour. powder and pinch of salt, lemon Make into a batter with beaten egg rind, and beaten egg mixed with mixed with milk, and pour into milk. Beat well for a minute, then prepared basin. Cover as usual and bake in a buttered, shallow tin for steam one hour. twenty minutes. Serve hot, cut into squares with jam sauce poured over, or accompanied as well by sauce made from Barwick's Custard Powder. JAM TARTS Short crust. (See recipe on page 27.) Jam. Roll pastry out thinly on a lightly MARMALADE floured board. Cut into twenty­ PUDDING four rounds. Brush fluted tartlet tins with melted butter. Line with 3 oz. flour. pastry. Bake. Fill with jam accord­ 2 oz shredded suet. ing to taste. The pastry should be Grated rind of half a lemon. rolled to about a quarter of an inch 2 teaspoonfuls BaRWICK's EGG thickness. These baked pastry SuBSTITUTE. • shells, filled with two tablespoon­ ! teaspoonful BaRWICK's ful apricot or raspberry jam can be BAKING POWDER. finished with meringue, or with t lb breadcrumbs. whipped cream. If with cream, 6 oz marmalade. ornament with chopped glace pine­ Pinch salt. apple. Sometimes I use lemon or orange curd instead of jam. Another Sift flour , crumbs, egg substitute, idea is to cover the jam, or a filling baking powder, and salt into a of tinned fruit, and a little syrup basin. Stir in suet, marmalade, with the following : Mix half a cup­ lemon nnd and milk enough to ful of brown breadcrumbs with a make mixture nicely moist, so as to quarter of a cupful grated choco­ allow breadcrumbs to swell. Put in late and a quarter of a cupful of fine a buttered basin, cover in the usual sugar. Stir lightly into two cup­ way, and steam two hours. Serve fuls of whipped cream. Pile up hot with sauce made from Bar­ rockily on top, and garnish with a wick's Custard Powder. glac~ cherry. Serve latter cold. 32 STEAMED APPLE DUMPLINGS CHOCOLATE PUDDING 2 wpfuls flour. t cupful butter. l c~tpfttl mill~. t cupfttl sugar. ±wpjul butter. 1 teaspoonful salt. 1 cupful water. 1 wpfttl milk. 4 teaspoonfuls BORWICK's 4 teaspoonfuls BaRWICK's BAKING POWDER. BAKING POWDER. ~ teaspoonfttl salt. 2-! c~tpfuls flour. 6 apples. 1 egg. 1 cupful sugar. I teaspoonful vanilla. 2 oz. chocolate. Sift dry ingredients into a basin. Rub in butter. Mix with milk to a Beat butter and sugar to a cream, soft dough. Turn on to floured stirring constantly. Sift together pastry board. Roll and cut into si,x­ flour, baking powder, and salt. Add inch squares. Place on each, one flour to butter and sugar alternately apple (peeled and cored) covered with well-beaten egg mixed with with a tablespoonful sugar. Draw milk. Keep on beating when up corners. Moisten and twist and adding melted chocolate and pinch together. Place side by side vanilla. Steam in a buttered mould in a well-buttered baking tin. two hours. Serve hot with sauce Pour over water and remainder of made from Barwick's Custard Pow­ sugar. Bake in a quick oven about der, with which you have mixed three-quarters of an hour, or until sliced banana, allowing one banana crisp and well baked. Serve hot to half a pint of sauce. with liquid in pan.

REDCAP PUDDING

~ lb. flo~w. CHEESE BISCUITS t lb. butter. 2 gill milk. 2 wpf~tls flottr. Pinch salt. :1; cupful milk. Jam. 6 oz. grated cheese. 2 teaspoonfuls BaRWICK's 4 teaspoonjttls BoRwicK's BAKING POWDER. BAKING POWDER. 3 oz. sugar. 2 tablespoonfuls butter. 1 heaped teaspoonful BaRWICK's ~ teaspoonf111 salt. EGG SuBSTITUTE. Sift flour, baking powder, and salt Sift flour, salt, baking powder and into a basin. I<.uh in butter. Add egg substitute into a basin. H.ub in grated cheese and just enough milk butter. Add sugar and vanilla to to make a soft dough. Roll out on taste, and stir in milk. Beat floured pastry board. Cut into thoroughly. Butter mould. Put a small rounds. Bake in a hot oven. layer of jam at the bottom. Pour The quicker these arc mixed and in mixture and steam two hours. cooked, the better. 33 CHEESE FEATHERS t lb. flour. t pint cold water. Pinch salt. t oz. butter. t teaspoonful BaRWICK's t yolk egg. BAKING POWDER. I egg white. I pint milk. t teaspoonful BORWICK's I egg. BAKING POWDER. 2 oz. flour. Sift flour, salt, and baking powder into a basin. Make a hollow in I l oz. grated cheese. Salt and mustard to taste. centre. Add beaten egg. Beat well, stirring in milk gradually as you do so. Beat to a smooth batter. Melt Put water and butter in a saucepan. a piece of lard or butter, about the Sift flour with salt, and mustard. size of a walnut, in a frying-pan. Add to water and butter when they ~hen hot, pour in enough batter c6me to the boil. Stir well over the JUSt to cover bottom of pan. When fire, until mixture is quite smooth batter is set and lightly browned and leaves the sides of the sauce­ underneath, shake it loose, and toss pan. Cool. Beat in baking powder, pancake on to the other side and cheese, and yolk of egg. Then stir brown also. If you cannot "toss," in the white, stiffly frothed. Drop turn with a palette knife. When in teaspoonfuls into deep, smoking ready, turn on to paper, sprinkle hot fat. Fry till crisp and golden. w1th sugar and lemon juice and Drain on kitchen paper, and serve roll up. Keep hot while others are as a savoury on a hot dish lined being cooked. with a lace-paper d'oyley, after sprinkling feathers with grated Parmesan. CHEESE D'ARTOIS Flaky pastry. (See page 18.) r·~ ...... ·~·~ ...... _ ...... _...... , 2 oz. grated cheese. t TO l I oz. butter (melted). I GLAZE MEAT PIES I I egg white. ; AND PATTIES l 2 egg yolks. Salt, pepper, paprika. 1 Brush pastry with beaten egg, l but be careful not to glaze the l Roll out half the pastry into a thin l edges, as this would prevent ll sheet eight inches long and three l pastry rising. inches broad. Mix together butter, cheese, beaten yolks of eggs, and TO seasoning. Fold in stiffly frothed I PREPARE LARGE I white. Spread this mixture over the l l pastry. Cover with another thin l CAKE TINS l sheet. of pastry. Mark into oblongs Grease bottom and sides of l with the back of a knife. Brush large cake tins with melted l over with beaten egg. Bake in a suet, lard, or butter, or brush ~~ quick oven ten minutes. Cut with oil. Line with two or through where marked. Serve on a three layers of kitchen paper, hot dish lined with a d'oyley. greased or oiled. Sprinkle with grated cheese and L..~ ...... ~~~~ ...... ,.,.J garnish with parsley. 34 /;; - [~

ORANGE WALNUT FORFAR FRUIT LOAF BREAD 5 cupfuls flour . I teaspoonful salt. t cupful candied orange peel. 6 teaspoonfuls BORWICK's BAKING POWDER. I cupful sugar. I egg. t cupful chopped walnuts. ~ lb. margarine. I cupful wlzeatmeal. I lb. flour. 2 cupfuls milk. 2 eggs. Sift flour, wh eatmeal, salt, baking t lb. sultanas. powder, and sugar together. Stir in 2 oz. almonds. peel, finely minced, and walnuts. 2 teaspoonf1.tls BaRwicK's Mix thoroughly, then lightly beat BAKING POWDER. in milk and beaten egg. Turn at t lb. s~tgar. once into a buttered loaf tin. Bake t lb. currants. three-quarters of an hour in a 2 tablespoonfuls milk. moderate oven. Beat margarine and sugar to a SWEET TEA BREAD cream. Sift flour and baking powder together. Beat eggs. Add Jlb.·flour. flour and eggs alternately to the ! lb. butter. margarine and sugar. Lightly stir I egg. in washed and dried currants and 2 teaspoonfuls BORWICK's picked sultanas, chopped, blanched BAKING PowDER. almonds, and the milk. Mix well, 2 teaspoonfuls sugar. but lightly. Then pour into a I pinch salt. . well-buttered and floured loaf tin. Sift flour, salt, baking powder, and Bake in a fairly hot oven from two sugar into a basin. Rub in butter. and a half to three hours. But test Beat egg, add a tablespoonful of cake at the end of two hours and a milk, and mix into dry ingredients. half with a skewer in case it is done. Add enough milk to make a soft but If baked in a long ridged tin, bake firm dough. Turn on to a floured only from one and a half to two board. Knead quickly and lightly hours. into a round. Place in a well­ buttered cake tin. Prick roughly ...... ~.-...... ~ ...... ~ .. ~ with a fork, and bake in a fairly­ A rich fruit cake should be quick oven until bread rises and l bursts, when reduce heat and leave •r kept at least a fortnight before f till dry in centre. Can be eaten hot or cold. L=::·-·---· ...... _J 35 DEVONSHIRE SPLITS GINGERBREAD

! lb . flour. 3k cupfuls flour. ! cupful milk. t cupful butter. t cupful sugar. 2 teaspoonfuls BoRWICK's I egg. BAKING POWDER. t teaspoonful cloves. t teaspoonful salt. t teaspoonful salt. t oz. castor sugar. t cupful fat. Sift baking powder, flour, sugar, 4 teaspoonfuls BORWICK's and salt into a basin. Lightly rub BAKING POWDER. in butter with the tips of fingers. I cupful treacle. Stir in milk. If your cup is very small you will require a little more. t teaspoonful baking soda. The dough must be moist, but not t teaspoonful cinnamon. wet. Turn on to a floured board. I cupful molasses. Knead lightly till free from cracks. Shape with the hands into round I cupful milk. balls the size of a large egg. Place } teaspoonful ground ginger. close together on a buttered pan. Brush with melted butter. Bake in Sift flour, baking powder, cinna­ a quick oven, then pull apart. Cool mon, cloves, ginger, salt, soda, and on a wire tray. When cold, split, sugar into a basin. Beat egg spread with strawberry jam, then slightly and mix with milk and with Devonshire cream, and put treacle. Stir into dry ingredients. halves together again. Lastly, add melted fat. Bake in a well-buttered, shallow loaf tin in a moderate oven. Or make into small loaves and bake in buttered muffin tins, but in this case the oven SHETLAND SCONES must be fairly hot-400 degrees Fah. should you use an oven I lb. flour. thermometer. t lb. butter. ! oz. caraway seeds. 2 teaspoonfuls BoRWICK's BAKING PowDER. t lb. sugar. Pinch salt. r·-·-·;; ·;~~;~~;·--1 Sift flour, baking powder, and salt into a basin. Rub in butter. Mix i LARGE CAKE TINS I with milk to a light dough, adding Grease bottom and sides of caraway seeds, and essence of ~ ~ lemon to taste. Roll out on a large cake tins with melted l floured board. Shape into rounds suet. lard, or butter, or brush ;~ with a cutter. Bake one hour in a with oil. Line with two or hot oven. I oz. minced peel added to dry ingredients, instead of three layers of kitchen paper, j caraway seeds, gives you Kelso l greased or oiled. _j: Scones. L.~ ...... ,...... ,__ ...... ,.. . 36 FINGER SCONES BRAN MUFFINS !lb. flour. 1 cupful bran. 2 oz. butter. I egg. 1 egg. I cupful flour. 1 teaspoonful BoRWICI<'s 2 tablespoonfuls butter. BAKING POWDER. 4 teaspoonfuls BoRWICK's 1 tablespoonful sugar. BAKING POWDER. Milk. l teaspoonful salt. Pinch salt. -} cupful sugar. ~ cupful milk. Sift flour, baking powder, sugar, and pinch salt into a basin. Rub in Beat butter and sugar to a cream. butter. Moisten with beaten egg Add bran to milk, and stand till and milk enough to make a nice, bran is thoroughly soaked, then soft dough. Roll out into a strip on beat egg. Mix with butter and a floured board. Cut into fingers. sugar, then stir in soaked bran. Bake about fifteen minutes in a Sift flour, baking powder and salt quick oven, on a greased oven­ together. Add quickly. Bake in sheet, brushing over with milk well-buttered muffin tins about when half baked. half an hour.

RAISIN AND WALNUT LOAF WELSH CREAM TEA 2 cupfuls flour. CAKES 1 egg. I lb. flour . 1 cupful milk. t teaspoonful salt. t cupful sugar (brown) . t lb . currants. 1 saltspoonful mace. Grated nutmeg. 2 teaspoonfuls BoRWICK's 1! teaspoonfuls BORWICK's BAKING PowDER. BAKING PowDER. t teaspoonful salt. t lb . butter. ~ cupful shelled walnuts. 2 oz. sugar. l cupful chopped raisins. Cream to mix. / Beat egg thoroughly. Add sugar Sift flour, baking powder, and salt and beat again. Sift baking powder, into a basin. Rub in butter, then flour, mace, and salt together. Stir mix in washed and dried currants, in raisins. Chop walnuts roughly sugar, and grated nutmeg to taste. and add to mixture. Stir in flour Mix to a stiff batter with fresh mixture alternately with the milk, cream, and roll out on a floured to the eggs and sugar. Turn gently pastry board. Cut into squares. into a well-buttered loaf tin. Stand Bake on a greased tin in a quick in a warm place twenty minutes, oven. Sometimes I make mixture to rise. Bake in a moderate oven a little thinner, and cook it in from one to one and a quarter buttered muffin tins. Again, I hours. When ready, cool on a fork out pieces of dough, and cake rack, spread lightly with arrange them on tin, like rock butter, and serve with tea or coffee cakes, without rolling mixture. 37 SALLY LUNN MUFFINS CURRANT BREAD ! lb. flour. 4 cupf11tls flour. 2 oz. butter. 3 eggs. 6 oz. currants. 2 tablespoonfuls s~tgar. 1 teaspoonful BaRwicK's 3 teaspoonfuls BaRwicK's BAKING PowDER. BAKING POWDER. I ·~ oz. sugar. 2 cupfuls milk. Pinch salt. 2 tablespoonfuls bu,tter. Milk. 1 teaspoonful salt. Sift flour, baking powder, salt, and sugar into a basin. Rub in butter. Sift flour, baking powder, salt, and Stir in currants. Mix to stiff dough sugar into a basin. Mix beaten eggs with ~ilk. Knead lightly into a and milk together. Stir in gradually. round loaf. Place in a buttered Add melted butter. Beat well. baking tin. Bake in a hot oven Bake in well-buttered muffin tins three-quarters of an hour, reducing in a quick oven. heat after first twenty minutes. Cool on a wire rack. If wanted richer, use less milk and add a beaten egg. POTATO SCONES FAIRY CAKES 1 lb. cooked potatoes. 3 eggs. !lb. flour. Pinch salt. l teaspoonful salt. I teaspoonful BaRWICK's l teaspoonful BaRwicK's BAKING PowDER. BAKING PowDER. Weight of two eggs in sugar and 1 oz. butter. flour. 1 tablespoonful milk. Sift flour, baking powder, and salt Sift flour, salt, and baking powder into a basin. Stir in sugar, and well­ into a basin. Rub in butter, then beaten yolks of eggs. Lightly fold add potatoes, mashed so that all in stiffly frothed whites of eggs after lumps have disappeared. Only add flavouring to taste with grated milk if necessary. Turn on to a lemon rind. Three-quarters fill floured board. Divide in three. buttered patty tins. Bake in a very Roll out each piece thinly. Shape quick oven. into rounds. Prick and cut in four. ~ ~ ~ Bake on a hot girdle, dusted with flour, first on one side, then on the BUTTERSCOTCH other. Serve while still hot. I SAUCE always pile my potato scones in a 4 tablespoonfuls butter. clean kitchen cloth as I make them. l tablespoonful vinegar. I cupful brown sugar. l cupft~l water. ·-;::~:;-:;:-;~::- peel I teaspoonful cornflot~r. f before weighing. Put all the ingredients in a sauce­ l Wash and dry currants before pan and boil until it forms a soft l weighing. l ball when tested in cold water, like L~ ...... ~, ...... , ...... J toffee. 38 HOT SCONES CREOLE WAFFLES 2 cupfuls boiled rice. ! lb. flour. I! pints milk. I oz. butter. I cupful flour. I BaRWICK's heaped teaspoonful 2 teaspoonfuls BaRWICK's BAKING PowDER. BAKING PowDER. Pinch salt. 2 eggs. I teaspoonful salt. Sift flour, baking powder, and salt I tablespoonful b2ttter. into a basin. Rub in butter. Mix to a soft dough with cold milk. Turn Mash rice through a sieve into a out on a floured board. Knead into basin. Add the lightly-beaten a smooth dough. Roll into a thick yolks, then beat in salt, baking round, and stamp out with a fluted powder, and milk. Beat well, melt cutter. The scones should be small butter, and add gradually to batter. and dainty, suitable for afternoon Fold in the stiffly frothed whites of tea. Cook in an enamelled frying­ eggs, then add enough flour to pan, dusted with flour, shaking pan make a thin batter. Sometimes I constantly till scones have risen and use rice flour instead of flour when are a nice brown underneath. Turn I have only one cupful of rice and on to the other side. You can keep about two cupfuls of flour. In turning them from one side to the making waffles, you can, when short other till you get them the colour of milk, use lukewarm water or you want. Remove from pan. half milk and lukewarm water. Split, butter well, and place in the Butter waffle iron between each oven for a moment or two before batch, as anything made of rice serving on a hot muffin dish. sticks easily.

SWEET RICE WAFFLES COCONUT WAFFLES I~ cupfuls flour. I! cupfuls milk. I egg. I cupfuls flour. ! 2 tablespoonfuls sugar. ! teaspoonful salt. 4 teaspoonfuls BaRWICK's 2 eggs. I! tablespoonfuls melted butter. BAKING PowDER. t teaspoonful salt. I teaspoonful BaRWICK's I tablespoonful melted butter. BAKING PowDER. 5 oz. cold boiled rice. I tablespoonful sugar. § cupful desiccated coconut. Sift flour, baking powder, salt, and I cupful milk. sugar into a basin. Rub in rice with the tips of the fingers, then add Sift dry ingredients. Add milk milk, well-beaten yolk of egg, and slowly, and yolks of eggs well butter. Beat well. Then fold in beaten. Then stir in butter and stiffly frothed white of egg. Cook coconut, and fold in the stiffly on hot waffle iron. As rice sticks so beaten whites of eggs. Bake. Serve easily it would be a good idea to with butter. These are delicious butter iron as well every time you for lunch or supper, if served hot use it and every time in between with Butterscotch Sauce over them. each batch. 39 HOW TO SERVE MILK BISCUITS WAFFLES ~ lb. flour. Waffles should always be buttered 1 gill milk as soon as they come off the iron. 1 teaspoonfu.l BORWICK's For breakfast serve them also with BAKING POWDER. maple syrup, honey, or marmalade. 1 oz. butter. For- tea, serve them with maple syrup, or jam, or jelly. For dinner, Sift flour and baking powder into a serve them plain with creamed basin. Melt butter in warmed milk chi<:;ken, pork, or veal, shrimp, or in a saucepan, then stir into the tuna fish. They make a delicious flour, turn paste, which should be savoury spread with Welsh rarebit, smooth and stiff, on to a floured and an excellent dessert, mashed board, and roll as thinly as possible. with butterscotch or chocolate Cut into rounds the size of a teacup sauce, or spread with jam or with a floured cutter or tumbler. crushed berries and covered with Place on buttered oven sheets, and whipped cream. For Butterscotch bake twenty mimites in a moderate Sauce, see page 38. oven. Cool on a rack.

PRAIRIE BUN CAROLINA BUNS 2 eggs. 1 cupful sugar. 1 heaped breakfastcupful flour. 1 cupful ftmtr. 1 egg. 2 teaspoonfuls BoRWICK's ~ breakfastcupful brown sugar. BAKING POWDER. 1 heaped dessertspoonful picked i cupful milll. sultanas. 2 teaspoonfuls grMmd cinna- Pinch salt and grated nutmeg. mon. ~ teaspoonful BORWICK's Beat eggs with sugar till frothy. BAKING POWDER. Stir in milk, and flour sifted with 1 tablespoonful butter. cinnamon and baking powder. 1 dessertspoonful chopped can­ Bake in a narrow, deep, buttered died peel. baking tin till ready. Cover with 1 heaped dessertspoonful picked meringue icing at once. C1trrants . ~ saltspoonful each ground all- spice, ginger, and mace. Sift flour, baking powder, salt, and MERINGUE ICING spices into a basin. Rub in butter or margarine. Stir in sugar, chopped t wpjul icing sugar. peel, washed and dried currants, 1 teaspoonful ground cinnamon. and sultanas. Mix to a soft dough 1 white of egg. wi th beat '11 egg, and milk as re­ Stiffly froth white of egg. Stir in quired. Fork out in rough heaps icing sugar and cinnamon, and on buttered tins in a quick oven till spread over cake. Bake icing in a hnn and brown. H.emove from cool oven till set and golden. oven. Sprinkle with icing sugar. Serve hot, cut in slices. and cool on a cake rack. 40 LTANA TEA BUNS OATMEAL CRACKERS ~ lb. sifted flour. 7 oz. flour . 2 oz. sultanas. 3 oz. butter. 2 eggs. I egg. 1 heaped teaspoonful BaRWICK's t teaspoonful BaRWICK's BAKING POWDER. BAKING PowDER. 2 oz. fresh butter. 3 oz. medium oatmeal. Pinch salt. 3 oz. sugar. Cream. I oz. sugar. Mix flour, oatmeal, sugar, and baking powder in a basin. Melt Sift flour, baking powder, and salt butter and stir in . Beat egg with a into a basin. Rub in butter lightly. tablespoonful of cold water and stir Stir in sugar and picked sultanas. into other ingredients. Then turn Add to beaten yolks of eggs about a dough on to a floured pastry board. quarter of a cupful of thin cream­ Roll out very thinly. Cut into just enough to form mixture into a biscuits and bake twenty minutes soft, moist dough. Shape with on a greased baking tin in a hot floured hands into small, round oven. Cool on a wire sieve. buns, and bake at once on greased tins in a quick oven. Butter, and serve hot. · WATFORD NUT CUP PALACE BISCUITS CAKES ! lb . sifted flour. 2 cupjuls flour. 5 oz . butter. t cupful butter. I tablespoonful cream. I wpful sugar. I teaspoonful BORWICI<'s 2 eggs . BAKING POWDER. t teaspoonful ground cloves. 5 oz. sugar. } teaspoonful ground cinnamon. ! lb. ground almonds. 2 teaspoonfuls BaRWICK's 3 large eggs. BAKING POWDER. l cupful milk. Sift fl our with baking powder. ~ cupful raisins. Cream butter and sugar in a basin. 1 cupful walnuts. Then lightly stir into the butter ~ teaspoonftd grated nutmeg. and sugar the sifted flour and 1 teaspoonful vanilla. beaten eggs alternately. Stir in almonds and cream. Bake in a Beat butter and sugar to a cream. greased baking tin, lined with Sift flour with spices, a pinch of salt, buttered paper. \\il1en cold, split, and baking powder. Add flour and and spread with apricot jam. Cut beaten yolks of eggs mixed with into fingers. Then spread with the milk, alternately to butter and following icing : :Vlix one teaspoon­ sugar. Have raisins prepared­ ful of melted butter with two stoned and chopped. Dredge them tablespoonfuls mil k, the lightly in two tablespoonfuls of flo ur and beaten white of an egg, half a tea­ add, along with vanilla, and nuts, to spoonful vanilla essence, and mixture. Lastly, fo ld lightly in enough icing sugar to make icing stiffly frothed whites of eggs. Bake spreadable. Beat well. Decorate in buttered patty pans in a moderate each with half a shelled walnut. oven. Cool on a wire rack. 41 ALMOND CAKE HERMIT'S KISSES 10 oz. flour. 4 oz. butter. t lb. sugar. Milk. 2 tablespoonfuls milk. 5 oz. sugar. I teaspoonful BoRWICK's BoRWICK's t teaspoonful BAKING PowDER. BAKING PowDER. Vanilla to taste. 5 oz. flour. tlb. butter. 2 eggs. 2 eggs. 2 oz. ground almonds. Cream ~;>utter and sugar. Beat eggs Beat butter and sugar to a cream. well. Sift flour and baking powder Beat eggs well. Sift together flour, together. Then add flour and egg baking powder, and almonds. Stir and milk alternately to butter and into butter and sugar, flour and sugar. Flavour with vanilla. Drop eggs alternately, adding a little teaspoonfuls of dough, well apart, milk, if necessary, to give you a o~ a buttered baking tin. Sprinkle thick batter. Pour into a shallow, w1 th castor sugar. Bake ten buttered tin, and bake in a quick minutes in a sharp oven. oven for ten or fifteen minutes. Cut into squares and dust with sugar when cold. CHERRY BUNS

CHOCOLATE FINGERS 6 oz. flour. 3 oz. butter. I teaspoonful vanilla. 2 eggs. ~teaspoonful BoRWICK's 2 oz. gro1tnd rice. BAKING PowDER. 3 oz. fresh btttter. 3 oz. sugar. 6 oz. flour. ~ oz. cocoa. I teaspoonful BORWICK's Pinch salt. BAKING POWDER. Beat butter and sugar to a cream. 3 oz. sugar. Add flour, sifted with cocoa, sugar, I egg. and baking powder, and beaten 2 oz. candied cherries. eggs alternately. Flavour with Milk. vanilla. Pour into a buttered baking ~ift rice, flour, and baking powder tin, lined with buttered paper. mto a basin. Rub in butter. Add Bake half an hour in a moderate sugar, halved cherries, and moisten oven. Remove from tin. Skin off with beaten egg and a little milk. the paper. Spread with chocolate F lavour with grated rind of quarter icing and cut into fingers, or, if of a lemon. Bake in small, buttered, liked, cut cake in two and put patty tins in a quick oven. together with butter icing. (See """ """ page 44.) Then cut into fingers and This recipe will be found suitable for sprinkle with icing sugar. Cake Making Competitions (See page 96) 42 KOKO GEMS SHREWSBURY t cupful dry cocoa. BISCUITS 1 cupful flour. ~ lb. flour. t cupful butter. t lb. butter. t cupful cold water. !lb. castor sugar. 3 teaspoonfuls BaRWICK's 6 drops essence of lemon. BAKING POWDER. l teaspoonful BaRWICK's 1 cupful sugar. BAKING PowDER. 2 eggs. 1 egg. 1 teaspoonful ground cinnamon. Cream butter. Beat in sugar. Stir i teaspoonful ground cloves. in beaten egg and lemon essence. Sift flour, baking powder, pinch of Beat in flour, sifted with baking salt, and spices together. Beat powder, by degrees. Turn on to a butter and sugar to a cream. Stir in floured board. Knead lightly. Roll cocoa, and the spiced flour and out thinly and cut into small beaten yolks of eggs alternately. rounds. Place on a buttered baking Add cold water gradually, then sheet in a fairly quick oven for ten lightly fold in stiffly frothed whites minutes. They should be pale of eggs. Three-quarter fill buttered brown. Sift over with sugar. gem pans. Bake in a quick oven Sometimes I vary recipe by adding till firm. Cool on a wire rack and 2 oz. cleaned currants to the mix­ ice, if liked, when cold. ture, and the grated rind of a quarter of a lemon. TUNIS GEMS ll wpfuls flour. 1 cupful sugar. SULTANA SCONES 2 eggs. I lb. flour. I wpful chopped dates. I oz. castor sugar. t teaspoonful r:rated nutmeg. ~pint milk. 2 teaspoonfuls BaRWICK's 3 oz. sultanas. BAKING PowDER. 1 egg. ~ cupful butter. 2 teaspoonfuls BaRwicK's ~ teaspoonful gro1tnd ginger. BAKING POWDER. ~ cupj~d milk. 3 oz. butter. ! teaspoonful ground cloves. ~ oz. minced orange peel. Beat butter and sugar to a cream. Sift flour, baking powder, and a Sift flour, baking powder, ginger, pinch of salt into a basin. Rub nutmeg, and cloves into a basin. butter lightly in. Stir in cleaned Beat eggs well. Add flour and eggs sultanas, minced peel, and castor alternately to butter and sugar. sugar, then the milk. Turn on to a Stir in milk and dates. Mix well. pastry board. Knead well, and Butter and flour gem tins. Three­ divide in two. Form each portion quarter fill with mixture. Bake in a into a round. Place each on a flat moderate oven about twenty baking tin, and cut each criss-cross minutes. Cool on a cake rack. in fonr with the back of a knife Then decorate each with icing blade. Brush over with a beaten sugar, moistened with orange juice egg. Prick on top with a fork. and a good squeeze of lemon Bake in a hot oven from fifteen to juice. Top with stoned dates. twenty minutes. 43 BUTTER ICING GENOETTES 6 oz. icing sugar. 1 tablespoonful brandy. 6 oz. flour. 2 oz. butter. 2 oz. sultanas. i lb. castor sugar. Beat butter and sugar to a cream. 1 oz. almonds. Stir in brandy very gradually, or Grated rind 1 lemon. flavour to taste with coffee essence, 1 teaspoonful BoRwrcK's orange juice, or anything you like. BAKING POWDER. 1 oz. candied peel. t lb. butter. CREAM SCONES 2 oz. currants. 1 egg. ~ lb. flour. Milk if required. 1 oz. butter. 1 gill cream. Cream butter, then beat in sugar. 1 egg. Sift flour with baking powder and a 1 teaspoonful BoRwrcK's tiny pinch of salt and add to butter BAKING PowDER. and sugar alternately with beaten i teaspoonf~tl salt. egg. Beat well. Stir in the minced Sift flour, baking powder and salt candied peel, grated lemon rind, into a basin. Rub butter in with chopped blanched almonds, the tips of the fingers. Beat egg well cleaned currants, and sultanas, and and dilute it with half the cream. milk if required. Bake at once in Stir into the dry ingredients. If buttered patty pans or shells from dough is too dry, add remainder of fifteen to twenty minutes. The cream. The quantity of cream almonds can be omitted from the depends on the dryness of the flour. ingredients and sprinkled on the Turn dough quickly on to a lightly top before baking. floured board. Roll out once, prick well over with a fork, then cut into rounds, and bake on a floured baking sheet in a very hot oven about fifteen minutes. Serve hot, COCON UT ROCKS split, and buttered. r ...... ~ ...... -...... _.. .. ~ ...... 1 4 oz. flour . l BEFORE BAKING f 4 oz. ground rice. 1 egg. T f 1· . lf o grease paper or mmg lf 4 oz. desiccated coconut. tins, cake or tart tins, · or • 1 teaspoonful BoRWICK's i• pie dishes, always use unsalted f BAKING POWDER. ;• butter, or clarified fat. l 4 oz. butter. l Never turn out a sponge roll f 6 oz. castor sugar. l or layer cakes on a plain cloth ; l or paper. Sprinkle cloth or f Cream b utter. Beat in sugar. Stir 1 paper all over with castor 1 in fiour, sifted with baking powder, J sugar before turning out J then coconut and ground rice . . cakes. • Moisten with beaten egg. Put out f Always sift icing su~ar before f in little heaps on a buttered baking sheet. Bake in a hot oven fifteen L.:::~: .. _...... _.. _ .. _.. .._.J minutes. 44 FIVE O'CLOCK TEA CAKES 5 oz. flour. !lb. flour. I oz. cornflour. 2 oz. butter. 3 oz. butter. 2 eggs. t teaspoonful BaRwicK's Pinch salt. BAKING PowDER. 1 teaspoonful BaRWICK's It oz. castor sugar. BAKING POWDER. Pinch salt. 2 oz. currants or sultanas. 2 oz . castor sugar. Beat butter and sugar together with a teaspoonful of cold water. Stir in Sift flour, sugar and salt into a basin. flour sifted with the cornflour, Rub in butter. Stir in currants and baking powder and salt. H.oll out baking powder, then beaten eggs. on a lightly floured pastry board. Turn on to a floured board. Roll Cut into rounds. Line buttered out to three-quarters of an inch patty pans with the pastry. Prick thick, then cut into rounds. Bake well. Half fill with lemon curd. on a buttered baking sheet in a Make a cross with tiny strips -of quick oven for fifteen minutes. pastry, and bake in a quick oven. Serve in a hot muffin dish, after splitting and spreading them with butter. Sprinkle a little castor sugar over the top. CINNAMON COFFEE CAKE BANANA LAYER CAKE 2 cttpfuls flour. it cupful castor sugar. I cupful castor sugar. i cupful butter. t lb. butter. 2 eggs. 3 eggs. 1 cupful jtour. I teaspoonful cinnamon. 2 teaspoonfuls gelatine. 2 teaspoonfuls BaRWICK's ! cupful stiffly whipped cream. BAKING PowDER. 3 level teaspoonfuls BaRWICK's t cupful milk. BAKING POWDER. Covering. 2 bananas. ! teaspoonful vanilla essence. I teaspoonful ground cinnamon. Cream butter and sugar. Add flour, ! cupful castor sugar. baking powder and well-beaten t cupful flour. eggs alternately, then mashed ba­ l cupful butter. nanas. Mix thoroughly. Divide Beat butter and sugar together, mixture between two buttered stir in the beaten egg yolks mixed sandwich tins. Bake in a quick with the milk, then the flour sifted oven for twenty minutes. When with the baking powder, and lastly cold, put halves together with fold in the stiffly frothed whites. t cupful mashed bananas, mixed Spread in a shallow buttered baking with { cupful of castor sugar, 2 tin. Cover the top with sugar, flour teaspoonfuls gelatine dissolved in and cinnamon, rub with butter 3 teaspoonfuls water, t cupful until a crumbly mixture is formed. stiffly whipped cream, and t tea­ Bake in a hot oven twenty-five spoonful vanilla essence. Dust top. minutes. with icing sugar. 45 MARBLE CAKE Light Part 2 oz. butter. 3 oz. sugar. I cupful castor sugar. 2 oz. chopped walnuts. ~ lb. flour. i cupful butter. I teaspoonful BoRwrcK's ! cupful milk. BAKING POWDER. 2 small cupfuls flmtr. 2 tablespoonfuls grated choco- late. I! teaspoonfuls BoRWICK's 2 oz. stoned raisins. BAKING POWDER. l teaspoonful ground cinnamon. 3 egg whites. I egg.

Cream together butter and sugar. Sift flour, cinnamon, and baking Stir in milk. Add flour, sifted four powder into a basin. Rub in times, then the baking powder. butter. Stir in sugar, walnuts. Fold in stiffly frothed whites. chocolate, chopped raisins, and Before adding the whites and the rru:>isten with a well-beaten egg baking powder, you should mix the and just enough milk to make a dark batter. soft but dry dough. Form quickly into balls with floured hands. Place on a lightly floured tin. Sprinkle Dark Part minced almonds on top of each. Bake twenty minutes in a moderate 2 small cupfuls flour. oven. 3 egg yolks. ~ cupful brown sugar. l- cupful butter. t teaspoonful ground mace. ROCK CAKES I teaspoonful BORWICK'S 4 cupfuls flour. BAKI::-IG POWDER. ! cupful butter. t cupful treacle. 4 eggs. t cupful mill<. I! cupfuls chopped raisins. I teaspoonful BoRwrcK's I teaspoonful ground cinnamon. BAKING POWDER. t teaspoonful ground cloves. I cupful sugar. Grated rind one lemon. Cream butter and sugar. Stir in I tablespoonful chopped walnuts. treacle, yolks of eggs, lightly beaten, then sift flour, spices and baking Cream butter and sugar in a basin. powder together, and stir into the Sift flour with baking powder and a other ingredients. Have a loaf tin pinch of salt. Add alt('rnately well buttered. Add the light and butter and sugar, flour and the dark batter alternately. Bake from well-beaten eggs. Stir in lemon forty-five to fifty minutes in a rind, raisins, and walnuts. Drop in moderate oven. Ice, if liked, with round cakes on a buttered baking sifted icing sugar, moistened with tin, well apart. Bake in a quick cold water and flavoured to taste oven till golden brown. Cool on a with orange essence or juice. cake rack. 46 EMUS BISCUITS CHELSEA ROCK CAKES 6 oz. sifted flour. ! lb. sifted flour. ! lb. sugar. ! lb. butter. Beaten egg. 6 oz. currants. Jam. I egg. I teaspoonful BoRWICK's 1 teaspoonful BORWICK's BAKING PowDER. BAKING POWDER. ! lb. butter. ! lb. sugar. ! teaspoonf~tl ground cinnamon. I oz. candied cherries. Sift flour with baking powder and I tablespoonful candied peel. cinnamon. Rub in butter and ·stir ! lemon rind. in sugar. Moisten with beaten egg as required. Roll out thinly on a Sift flour with baking powder and a lightly floured board and cut into pinch of salt into a basin. Rub in rounds with the top of a wineglass butter. Add sugar, washed and or a fluted cutter. Bake on a dried currants, minced peel, lightly greased tin in a fairly quick chopped cherries, and grated lemon oven for ten minutes. Cool and put rind. Mix together with well­ two together with raspberry jam in beaten egg, adding a little milk if between. Ice top of each biscuit necessary. Put out on a greased with sugar, moistened with cold baking-sheet in rough pieces, well water, and flavoured very, very apart. Bake in a sharp oven to delicately with orange-flower water. start with, then reduce heat, baking If biscuits run when baking, cut from twenty to thirty minutes. them afresh with the cutter you Cool on a cake rack after sprinkling used before. Do this as soon as they with castor sugar. come out of the oven. Put two together when liked and plant half a walnut in the centre and stick with icing. GLENOGIL SAND CINNAMON CAKES CAKES 3 oz. butter. l lb. blttter. 14 oz. flour. 3 oz. sugar. 2 oz. syrup. 2 eggs. 1! teaspoonf~tls BoRwrcK's ~ teaspoonful BoRWICK's BAKING PowDER. BAKING PowDER. !lb. sugar. 5 oz. cornfloHr. 1 teaspoonful {!,round cinnamon. Beat butter and sugar till creamy. Beat butter and sugar to a cream. Add cornflour and well-beaten eggs Add syrup and beat well. Sift alternately. Lastly, stir in baking flour, baking powder, and cinna­ powder. Well butter eighteen mon together. Add beaten egg as patty pans. Half fill them with required to make into a fairly thick mixture and bake in a very hot batter. Three-quarters fill small, oven. If cakes are wanted less greased cake tins. Place two half crisp, use only half the quantity of almonds on top of each cake, and cornflour, substituting ordinary bake in a moderate oven. flour for the remainder. 47 DOUGHNUTS COFFEE BUNS t lb. flour. ! lb. flour. I egg. 2 oz. butter. Grated nutmeg. 1 egg. 1t teaspoonfu.ls BoRWICK' s 1 teaspoonful BoRWICI<'s BAKING PowDER. BAKING POWDER. 2 oz. sugar. 2 oz. sugar. Milk. 1 dessertspoonful coffee essence. Milk. Sift flour, baking powder, sugar and spice into a basin. Beat egg well, Sift flour and baking powder into a add a tablespoonful of milk and mix basin. Rub in butter. Add· sugar, into dry ingredients, adding more egg, and coffee essence. Moisten milk as required to make a slack to.a stiff dough with milk. Roll into dough. Turn on to a floured board, balls. Place in floured baking tin. knead a little, then roll out. Cut Brush with beaten egg flavoured first into large rounds. Then cut with coffee. Sprinkle with sugar out the centre of the cakes with a and bake in a hot oven. smaller cutter, forming them into rings. Fry in smoking-hot fat to a pale gold. Remove, drain on paper, and dust with fine sugar.

ABERNETHY BISCUITS

~ lb. flour. 3 oz. sugar. I egg. CREAM CAKE I tablespoonful milk. 2 eggs. ~ teaspoonf~tl BaRwicK's 1± gill cream. BAKING POWDER. ! lb. flour. 3 oz. bzttter. ~ teaspoonful ground mace. Sift flour and baking powder into a 2! teaspoonfuls BORWICK's BAI

Break.fa.rt J'cor'\.e.r

Ck.ee..re Straws

Health Food P\Jdding PALACE QUEEN COBURG CAKES CAKES ~ lb. flour. !lb. butter. i lb. flour. ~ teaspoonful ground.ginger. It oz. currants. ±teaspoonful grou-nd cloves. 3 oz. butter. I~ teaspoonfuls BoRwicK's I lemon. BAKING POWDER. ~ teaspoonful BaRWICK's 6 oz. sugar. BAKING PowDER. t teaspoonful mixed spice. 2 eggs. I teaspoonful ground cinnamon. 3 oz. sugar. 2 eggs. 2 tablespoonfuls milk. Milk as req~tired. I teaspoonful brandy. Beat butter and sugar to a cream. Beat butter and sugar to a cream. Beat eggs. Sift flour, baking pow­ Beat eggs. Sift flour with baking der, and spices together, and add powder and add flour and eggs flour and liquid alternately to the alternately to the sugar. Stir in butter (lJld sugar. Bake in well­ washed and dried currants, brandy, buttered patty tins, after putting and grated lemon rind. Add milk. half an almond in each. Beat mixture well and half fill buttered patty pans. Bake fifteen minutes in a quick oven. MAIDS OF HONOUR Flaky pastry. (See recipe on page 18.) 2 oz. sugar. SPICED ROCK CAKES I egg. I tablespoonful cooked sago. !} lb. flour. 2 oz. butter. i lb. Barbados sugar. Grated rind and juice of half a 2 eggs. lemon. t lb. butter. I oz. desiccated coconut. I sattspooHjul ground 1/lace. 1 ~ teaspoonfuls BoRWICK's Beat butter and sugar to a cream. BAKING PowDEH. Stir in coconut and beaten egg. 2 oz. run lionev. Add lemon rind and juice, and I oz. chopped raisins. lastly the sago. Half fill buttered 2 oz. chopped presen·ed ginger. patty tins lined with pastry. Bake I oz. chopped citron peel. in a hot oven about fifteen minutes. Cinnamon and allsp1:ce to taste. r ...... ~ ...... ___...... , Beat butter and sugar to a creilm. f BEFORE BAKING l Beat in honey. Sift flour with I i baking powder and spices. Add a j To grease paper for lining j pinch of salt, chopped peel, ginger, j tins, cake or tart tins, or j raisins, and moisten with beaten egg. Place in little heaps on a j pie dishes, always use un- i butter d tin, and bake till light and l salted butter, or clarified fat. l rocky on top. L ...... ~.-.-.. .. ~ ...... ~ ...... J 49 CUPID CAKES wich tin. Bake in a moderate o n about twenty minutes. When firm, turn on to a rack covered with a cloth. Cut into rounds, crescents and domino shapes. Spread with water icing, flavoured with orange essence. Decorate top with cherries, angelica, and silver balls, or with chopped almonds.

ALMOND FINGERS 3 tablespoonfuls butter. 2 cupfuls brown sugar. 4 eggs. ~ teaspoonful ground mace. I cuPful blanched almonds. I l teaspoonfuls BaRWICK's BAKING PowDER. I teaspoonful ground cinnamon. ~ teaspoonful allspice. I! cupfuls flour. I teaspoonful vanilla.

3 oz. butter. Icing t lb. flour. I cupful icing sugar. 1 oz. citron peel. 2 tablespoonfuls cream. t teaspoonful vanilla essence. I teaspoonful vanilla. t teaspoonful BaRWICK's BAKING POWDER. Beat butter and sugar to a cream. 3 oz. sugar. Sift flour, baking powder and spices together. Beat eggs. Add I oz. glace cherries. flour and eggs alternately to sugar 2 eggs. and butter. Then add vanilla and almonds shredded longwise. Pour Beat butter and sugar to a cream. into a baking tin, greased and lined Beat eggs. Sift flour with baking with buttered paper. Bake in a powder, and add flour and eggs quick oven twenty minutes. When alternately to the sugar. Stir in cake is ready, spread with icing, chopped cherries, citron peel, and just made from mixing sugar with vanilla. Mix slightly but well. vanilla and cream, and cut into Pour into a large, buttered sand- oblongs before taking out of tin. 50 ._... APRICOT CHEESE ORANGE SPONGE CAKES SANDWICH Flaky pastry. (See recipe on I cupful flour. page 18.) 2 cupful Sttgar. Apricot jam. 2 teaspoonfttls BeRWICK's Essence of almonds. BAKING PowDER. Pinch BeRWICK's BAKING 3 eggs. POWDER. I orange. I egg. Lemon honey. Weight of one egg in b21tter. Weight of one egg in sugar. Beat sugar and egg yolks together . Weight of one egg in flour. till light. Add strained juice and Enough for 6 oz. pastry. grated orange rind, then flour, sifted with baking powder. Fold in Line greased patty pans with stiffly frothed egg whites, and bake pastry. Put a teaspoonful of jam in twenty minutes in two small, the bottom of each. Cream butter buttered sandwich tins. Put to­ and sugar. Stir in egg, then flour gether when cold with lemon sifted with baking powder, and honey. three drops of essence of almonds. Put a teaspoonful of this mixture on top. Bake twenty minutes. Sometimes I substitute ground rice for flour. ICED VANILLA SANDWICH 3 eggs. ALMOND CHEESE 2 teaspoonfuls vanilla. CAKES ~ teaspoonful BeRWICK's BAKING POWDER. Short cntst. (See recipe on Weight two eggs in butter and page 27.) sugar and flour. I lemon rind. l lb. icing sugar. I tablespoonful thick cream. I teaspoonful brandy. Cream butter and sugar in a basin. 2 egg whites. Sift flour with baking powder and a t lb. ground almonds. tiny pinch of salt. Beat two eggs ! lb. castor sugar. and one yolk together, and add ! oz. butter. flour and eggs alternately to butter 3 drops almond essence. and sugar. Stir in vanilla, then spread in a greased tin, eight Line some buttered patty tins with inches by twelve inches, lined with pastry. Mix almonds in a basin well-oiled or buttered paper. Bake with sugar, grated lemon rind, and in a moderate oven till firm and melted butter. Gradually stir in golden. Turn on to a cloth lightly brandy, cream and essence. Fold in sprinkled with castor sugar, and the stiffly frothed whites of eggs. when cold ice with the stiffly Three-quarter fill lined patty tins. frothed white of an egg mixed with Bake in a moderate oven. icing sugar. Cut in squares. 51 TIP TOPS CANADIAN SHORT-...... , BREAD BISCUITS t lb. flottr. t lb. cornflour. t lb. butter. I teaspoonful BaRWICK's BAKING POWDER. t lb. sugar. 2 eggs. Sift dry ingredients into a basin Lightly rub in butter. Make into a Flaky pastry. (See recipe on dough with eggs. Shape into little page 18.) balls with lightly floured hands. 2 oz. castor sugar. Place on well buttered tins, well 2 egg whites. apart, and bake in a quick, but 2 oz. almonds. steady, oven till brown. Raspberry jam. Roll pastry out very thinly. Cut SPICED FRUIT into small rounds and bake in a greased tin. Spread with jam. Mix WHEELS stiffly-frothed whites of eggs with 2 cupfuls flour. one ounce of sugar. Spread quickly t teaspoonful salt. over jam. Sift remainder of sugar i Ct{pjul milk. over. Sprinklt) with chopped I cupful raisins. almonds and brown delicately in 4 teaspoonfuls BaRWICK's the oven. BAKING POWDER. 4 tablespoonfuls butter. 3 tablespoonfuls brown sugar. 1 tablespoonful cinnamon. Sift flour, baking powder, and salt into a basin. Rub in half the butter LANCASHIRE NUTS lightly. Make into a dough with the milk, and roll out to quarter-inch t lb. flour. thickness on a floured board. t lb. butter. Spread with remaining butter, t lb. sugar. melted. Sprinkle with sugar, mixed t teaspoonful BaRWICK's with three-quarters of the cinna­ BAKING POWDER. mon and chopped raisins. If t lb. cornflour. liked, use only half a cupful of I egg. raisins, and quarter of a cupful each Lemon curd. of washed and dried currants and minced candied peel. Roll up like a Beat butter and sugar to a cream. roly-poly. Cut off in half-inch Add egg beaten and flours sifted pieces and lay in a well-buttered with baking powder, alternately. tin with cut part uppermost. Leave Shape into small round balls of an to rise for fifteen minutes, then equal s1ze. Flatten a little. Bake in brush with milk. Sprinkle with a a hot oven. When cold, put two little sugar and remainder of cinna­ together with lemon curd and dust mon, and bake in a quick oven for. with castor sugar. fifteen minutes. 52 , MINARET CAKE WALNUT LAYER CAKE I cupful flour. l 0 oz. flour. I cupful sugar. Pinch salt. t cupful milk. 4 oz. butter. 2 tablespoonfuls butter. l gill milk. I teaspoonfttl BoRwrcK's 4 eggs. BAISwiss roll I tablespoonful lemon-juice. tin, and line with oiled or well­ ~ cupful grated pineapple. buttered paper. Beat eggs, sugar, ~ cupful desiccated coconut. and grated chocolate in a basin over hot water till they begin to Beat butter and sugar to a cream in thicken, then beat till almost ·cold. a basin. Stir in flour sifted with Shake out the whisk, add flour baking powder, and milk alter­ sifted with baking powder, and nately. Lastly, fold in stiffly vanilla, folding the flour lightly in frothed whites of eggs. Bake \n two Spread evenly all over and into the well-buttered layer tins till\ firm corners. Bake in a hot oven for and pale gold. Cool on a cake tack, only a few minutes till spongy. then put together with the coco­ Turn on to a paper sprinkled with nut-pineapple filling. Heat pine­ castor sugar. Spread quickly with apple juice in a saucepan and stir in hot apricot jam. Roll up quickly. cornflour, dissolved in water and Stand a few moments till the roll is mixed with sugar and salt. Keep set in shape. Then place on a stirring till mixture boils. Cook sieve to cool and ice. Sift the twenty minutes, add pineapple, sugar and chocolate powder to­ cool slightly, then add lemon­ gether. Add vanilla, and just juice and coconut and usc. enough boiling water to make icing spreadable. r·.-..··-··~ ...... -...... -...., f Always brush a cake with l FUDGE FILLING l melted jelly before covering l 2 cupfuls sugar. l with almond paste. Start l with the sides. Cover with ~ cupful milk. l l ! cupful chocolate. l paste. Jelly the top, then put ; I tablespoonful butter. on almond paste cover, j mou~ding edges together, and ·l Put all the ingredients into a porce­ I you get a smooth cap. lain-lined pan. Boil six minutes, l A rich fruit cake should be l stirring all the time. Then remove l kept at least a fortnight l from fire. Add vanilla to taste and l' before cutting. l beat till mixture thickens, then use. L ...... ~ ...... ~ ...... J 54 GRAMPIAN LAYER TANGERINE GATEAU CAKE CAKE i lb. flour. 3 cupfuls flour. t lb. butter. i cupful butter. 3 eggs. I cupful milk. 2 teaspoonfuls BaRWICK's 4 teaspoonfuls BaRWICK's BAKING PowDER. BAKING POWDER. i lb. sugar. 2 cupfuls sugar. 2 tablespoonfuls milk. 4 egg whites. I teaspoonful vanilla. Sift flour, baking powder, and a Custard Cream pinch of salt into a basin. Beat Filling butter and sugar to a cream. Then add flour and milk alternately to I tablespoonful water. butter and sugar. Flavour with a 1 egg. teaspoonful of vanilla. Lastly, fold /1 gill milk. in stiffly frothed whites of eggs, I dessertspoonful BaRWICK's and bake in two, or three, if pre­ VANILLA BLANCMANGE ferred, buttered layer tins. Some­ POWDER. times I dredge my buttered tins Beat butter and sugar to a cream in with flour before adding mixture. a basin. Stir in flour sifted with Only be sure to invert after flour­ baking powder alternately with the ing, so as to get rid of any super­ beaten eggs. Add the milk, still fluous flour. See that mixture comes beating lightly, a few drops of well to the sides, and has a slight vanilla essence and grated rind of depression in the centre, or the half a lemon. Bake in two large •. cake will not be quite flat. Bake in round, buttered sandwich tins for a moderate oven till golden and about half an hour till firm and firm to touch. When cold, put golden. Turn on to a cake rack, layers together with Confectioner's and when cool, put layers together Custard or lemon curd, and ice top with custard cream. Gradually add with Tangerine Icing. (See page water to blancmange powder, stir­ 56.) ring smoothly all the time. Drop in egg and beat well. Bring milk to boil and pour on to powder, still Confectioner's stirring well. Turn all into a Custard double boiler or enamelled sauce­ pan, bring to the boil, and when ! oz. cornflour. cool flavour with vanilla and use for 2 egg yolks. filling. Ice cake with chocolate ! teaspoonful vanilla. icing, made by boiling three ounces l pint milk. of grated chocolate with half a gill I oz. sugar. of water for a few seconds, stirring Make cornflour into a paste with all the time and beating till smooth. the milk. Turn into a double Remove from fire, stir in icing boiler. Stir in sugar, bring to the sugar very quickly, flavour with boil, stirring all the time, and when vanilla, and pour over the cake. mellow remove pan from fire, stir Decorate, if liked, with chopped in vanilla and beaten yolks of eggs, walnuts. and use when cold and almost set. 55 Tangerine Icing HALLOWE'EN CAKE Grated rind one tangerine. WITH BLACK MAGIC I egg yolk. CREAM ! teaspoonful lemon-juice. 1 teaspoonful brandy. I dessertspoonful orange-juice. I dessertspoonful tangerine- j~tice. Icing sugar. Stand grated rind, brandy, and fruit juices together in a basin for fifteen minutes. Strain. Add liquid gradually to yolk of egg .slightly 2 cupfuls flour. beaten. Then stir in sifted icing 2 cupf~tls sugar. sugar till frosting is smooth and 4 eggs. thick enough to spread. Decorate 2 teaspoonfuls vanilla. with piped butter-icing and 2 teaspoonfuls BoRWICK':: chopped candied fruits. BAKING POWDER. 1 cupful milk. 4 tablespoonfuls butter. LUNCH CAKE Beat eggs and sugar to' a yellow t lb. flour. foam in a basin. Heat milk and 6 oz. moist sugar. butter in a double boiler. Lightly 3 oz. butter. stir in sifted flour to the eggs and Rind of t lemon. sugar. Add vanilla, half teaspoon­ I egg. ful of grated lemon rind, milk, and ~teaspoonful BoRWICK's butter, and lastly the baking pow­ BAKING PowDER. der. Put mixture in two warm 4 oz. sultanas. buttered sandwich tins. Bake in ~ t pint boiling milk. quick oven, and when golden and Little grated mttmeg. firm, remove pan from oven, stand Rub butter into the flour. Mix in a moment or two, then turn on to the dry ingredients and then stir in a sugared paper. When quite cold, the milk and beaten egg. Bake in a put layers together with the cream. moderate oven for one hour. This Spread with water icing flavoured makes a good nursery cake. with rum, and decorate with wal­ nut halves and mimosa balls.

This recipe will be found suitable for Cake Making Competitions (See page 96) Black Magic Creann 2 cupfuls icing sugar. r·:~·:~·~··:~;~~-·:-·~:~~ .. =~~·1 t tablespoonful cocoa. 1 tablespoonful finely minced l melted jelly before coveri.ng f . pecan or walnuts. l w1th almond paste. Start with ~ ~ wpful fresh butter. J the sides. Cover with paste. 4 tablespoonfuls strongly made ·l Jelly the top, then put on • coffee. . almond paste cover, mould- t ~ ing edges together and you l Beat butter and sugar to a cream. 1 get a smooth cap. ) Add cocoa, coffee, and nuts, finely L...... ~ ...... J crushed, then use. 56 DUNDEE CAKE Baltimore Filling

i lb. flour. 3 cupfuls castor sugar. i lb. brown sugar. 3 egg whites. 3 eggs. 1 cupful chopped walnuts. 6 oz. butter. t wineglassful sherry. 2 teaspoonfuls BoRWICK's 1 cupful boiling water. BAKING POWDER. I cupful seeded raisins. ~ lb. currants. 6 dried figs. 4 oz. candied lemon peel. A botd 1 gill rnilk. Stir s1.1gar and water in a saucepan i lb. rice flour. till sugar is dissolved. Boil till A few almonds. syrup will spin a thread from along Cream butter and sugar. Add eggs spoon, then beat in stiftiy frothed (beaten) and flour alternately, and whites of eggs, and continue beat­ stir in rice, flour, and milk. Beat ing until mixture is almost cold. until mixture is smooth. Then add Add chopped figs, chopped raisins, baking powder and lastly currants, and nuts, with which you have which have been cleaned and mixed the wine. Use for filling, picked, and the peel, cut into and spread top and sides of cake small pieces. Pour into a greased with glace icing. and floured tin, decorate with almonds, and bake in a moderate oven about two hours and a half. This cake ought to be kept at least a week before cutting. BRISTOL CAKE

9 oz. flour. 5 oz . sugar. LADY BALTIMORE 5 oz. butter. CAKE 3 eggs 1 cupful butter. 1 ~ teaspool!(ufs BoRWICK's BAI\l:-.POUND CAKE then sprinkle a little coconut over cake before baking in a tin in a moderate oven from twenty-five to thirty minutes. OXFORD PLUM CAKE 2 cupfuls brown sugar. 2 cupfttls butter. 5 cupfuls flour. 1 lb. currants. 4 eggs. 2 teaspoonfuls ground cinnamon. 2 teaspoonfuls BORWICK's 4 oz. currants. BAKING PowDER. t teaspoonful lemon essence. 6 oz. mixed peel. 2 teaspoonfuls BORWICK's I lb. raisins. BAKING POWDER. I pint milk. 7 oz. sugar. t cupf14l treacle. 3 eggs. I teaspoonful grownd cloves. 2 oz. shredded peel. t teaspoonful ground mace. l teaspoonful vanilla essence. Melt the butter a little, then beat it I cupful of milk. well. Add sugar and eggs gradually, Beat butter and sugar to a cream. beating well after every addition. Sift flour with baking powder. Add Continue beating and add the flour, beaten eggs and milk alter­ treacle, the spices, chopped raisins, nately to butter and sugar, then washed and dried currants, the stir in shredded peel, picked sulta­ flour sifted with the baking powder, nas, washed and dried currants, milk, and a pinch of salt. Put in a and essences. Bake in a buttered greased tin, lined with three folds tin lined with buttered paper. of well-greased paper, and bake in a Sometimes I substitute the grated moderate oven. If made in one rind of a lemon for the essences. large cake it will take about three (..()') (..()') hours to cook. For an icing, stir This recipe will be found suitable for icing sugar into the white of an Cake Making Competitions (See page 96) egg. Add the juice of half a lemon,

~ ~ ~ or as much as is required to make icing spreadable. Spread over with TELEGRAM CAKE a knife dipped in water. Weight 3 eggs in butter, sugar, and jloHr. t teaspoonful BoRWICK's r·-·-·-·-··-··-·----:JTO PREPARE BAKING PowDER. 2 oz. desiccated coconut. I LARGE CAKE TINS 3 eggs. l Grease bottom and sides of l A few drops of cochineal. large cake tins with melted Beat butter and sugar to a cream. suet, lard, or butter, or brush Then add well-beaten eggs. Stir I with oil. Line with two or mixture thoroughly, adding by l three layers of kitchen paper. degrees, :flour and coconut. Lastly, l greased or oiled. add the baking powder and cochi- t...... ~~· ...... J 59 FARMHOUSE CAKE other half on top of cake, and bake for three-quarters of an hour in a moderate oven. CG?> CG?> CG?> CHERRY CAKE t lb. butter. 4 eggs. ! lb. flour. Pinch of salt. t lb. sugar. ! teaspoonful BoRWICK's ! cupful soft butter. BAKING PowDER. 3 oz. minced mixed peel, slightly t lb. glace cherries. chopped. 2 oz. citron peel. 4 eggs. 2 lemon rinds. t lb. picked sultanas. Beat butter and sugar to a cream. 3l cupfuls flour Add eggs one by one, beating each 5 teaspoonfuls BoRwrcKs in separately. Sift flour, baking BAKING PowDER. powder, and salt together, and add I teaspoonful grated nutmeg. to butter and eggs. Stir in halved 2! cupfuls brown sugar. cherries, chopped peel, and the I oz. glace cherries. grated rinds of the lemons. Mix in I teaspoonful ground cinnamon. a little more milk if necessary, I cupful milk. and bake in a greased cake tin, A few almonds. lined with two layers of buttered Sift flour with baking powder, paper, in a moderate oven for one cinnamon, and nutmeg. Rub butter hour and a half. lightly in. Stir in beaten eggs very lightly, then add sugar and fruit. Add a very little milk-just enough MADEIRA CAKE to make mixture wet enough to fall ! lb. flour. into cake tin lined with two folds of 5 oz. butter. buttered paper. Decorate with 4 e[!,gs. almonds. Bake in a moderate oven 1 teaspoonful BoRwrcK's BAKING PowDER. for two hou~s. lee, if liked, when cold 6 oz. sugar. ur. <.. CG?> CG?> layers of greased paper. Beat butter and sugar in a basin. Then beat in SEED CAKE eggs one by one. Stir in flour sifted 5 oz. flour. with baking powder, and a tiny 4 oz. sugar. pinch of salt; and add grated rind 3 oz. butter. of lemon. Turn into cake tin. I teaspoonful BoRWICI<'S Bake in a moderate oven for one BAKING POWDER. hour and a quarter. When half 2 eggs. done, place a slice of citron peel on 1 dessertspoonful caraway seeds. top and finish baking. Cake will Beat butter and sugar to a cream. require about another half an hour.

Add whipped eggs gradually. Sift (..()') (..()') in flour and baking powder, then This recipe will be found suitable for half of caraway seeds. Sprinkle Cake Making Competitions (See page 96) 60 NEW · YEAR CAKE SULTA.NA CAKE

I lb. sifted flour. I lb. flour. ! lb. butter. ! lb. sugar. ! lb. mixed peel. ! lb. sultanas. t lb. raisins. 5 eggs. I! teaspoonfuls mixed spice. 2 teaspoonfuls BoRWICK's I teaspoonful browning. BAKING POWDER. 2 teaspoonfuls BoRWICK's ! lb. butter. BAKING POWDER. 3 oz. mixed peel. ! lb. sugar. Line cake tin as usual. Sift flour ! lb. sultanas. and baking powder together. Chop i lb. currants. peel and pick sultanas, then rub I! teaspoonfuls ground ginger. sultanas in flour. Beat butter and ! lb. blanched and chopped sugar to a cream in a basin. Then almonds. beat in eggs one by one. Stir in 2 teaspoonfuls brandy. flour. Add fruit, mix thoroughly. 6 eggs. Turn into tin. Bake in a moderate Milk. oven for one hour and a half.

Line large cake tin, or two medium­ sized ones, with three folds of buttered paper, after greasing tin or MOKA CAKE tins well. Mince peels. Pick sul­ 4 eggs. tanas. Seed and chop raisins. 4 oz. flour. Wash and dry currants, and mix all 4 oz. sugar. together with the almonds. Beat t teaspoonful BoRWICK's butter and sugar in a basin till BAKING PowDER. creamy. Add flour, sifted with a 6 oz. fresh butter. pinch of salt, alternately with the Essence of coffee. well-beaten yolks of eggs, mixed i lb. icing sugat. with two tablespoonfuls of milk. Beat yolks and whites of eggs in Stir in spices sifted with baking separate basins. Add sugar to the powder. Beat well five minutes, yolks. Beat till creamy. Sift flour then add browning, and brandy, and baking powder together. Whip and a little more milk if necessary. the whites to a stiff froth. Stir the Lastly, fold in stiffly frothed whites flour and whites into the yolks and of eggs and bake, if a large cake, sugar. Mix lightly and quickly. for about four hours in a moderate Butter a cake tin. Pour in the oven. When cold, cover with mixture. Bake in a moderate oven almond paste and ice. for about thirty minutes. When cooked, turn it on to a cake rack to r--·-----·-·-··-1 cool, then put the butter and icing sugar into a basin. Cream I BEFORE BAKING J them together m1til soft. Add some j To grease paper ~or lining l coffee essence, a few · drops at a j tms, cake or tart tms, or p1e ; time, until the icing is the. right colour and consistency. Cover the ; dishes, always use 1msalted l cake with this icing, and decorate ~ butter, or clarified fat. l it through a forcing-bag with a L ...... _._ ...... _..._.. .. ~ ...... ~ rose-pipe. 61 ... DEMERARA GINGER of almond paste on top, taking care CAKE that it is even in thickness. It should be about three-quarters of 5 oz. softened butter. an inch thick. Cover with re­ ! lb. flour. mainder of cake mixture. Press 2 oz. crystallised ginger. down well and bake in a moderate I teaspoonful BoRwrcK's oven. When nearly done, rough a BAKING PowDER. roll of almond paste up with a 5 oz. golden syrup. fork and place it round the edge. I teaspoonful ground ginger. Cover with a piece of kitchen 2 oz. almonds. paper and return to oven to cook. 2 eggs. Then remove paper and ice first Beat butter and syrup together, with water icing, then with royal then beat in the eggs. Sift in flour, icing. Decorate with fruit pastes, ginger, and powder, and add scrolls of icing, and silver strands chopped crystallised ginger. If not and candles, if wanted for a Birth­ moist enough, add a little mill<. day Cake. If for a Simnel Cake, Turn into a greased tin. Sprinkle decorate with eggs and chickens. tops with halves of almonds, blanched and skinned. Bake in a moderate oven for about three­ quarters of an hour. STRAWBERRY CAKE 3 or 4 eggs. 4 oz. sugar. BIRTHDAY, PARTY OR Butter icing. SIMNEL CAKE t lb·. BoRwrcK's STRAWBERRY ~ lb. butter. BLANCMANGE POWDER. i lb. flour. ~ teaspoonful BaRWICK's ~lb. currants. BAKING POWDER. t oz. mixed spice. Separate yolks and whites of eggs. I teaspoonful BoRwrcK's Beat yolks thoroughly with the BAKING POWDER. sugar. Sift the two powders and a i lb. sugar. pinch of salt together. Whisk t lb. citron peel. whites stiffly. Stir powder lightly 6 eggs. into the sugar and eggs. Then fold in whites of eggs very Almond Paste lightly. Bake in a greased tin in a 2 oz. melted butter. moderate oven for about half an 10 oz. castor sugar. hour. Cool on a sieve. Then split I lb. ground almonds. in two. Spread with strawberries 2 eggs. and half a pound of icing sugar. Juice of 2 lemons. Beat butter and sifted icing sugar Beat butter and sugar to a cream in till soft, then flavour with straw­ a basin. Beat in eggs one at a time. berries rubbed through a hair Add flour sifted with baking pow­ sieve. Place other half of cake on der, washed and dried currants, top, then sift lialf a pound of icing chopped citron, and spice. Stir sugar, and mix with enough sifted well together. Put half the cake strawberries to make it spreadable, mixture into greased cake tin, lined and when ice is set on cake, with three layers of buttered paper. decorate with a little strawberry Place a layer-about half a pound icing put through a forcing-pipe. 62 A FEATHER COCONUT CHOCOLATE CAKE CAKE It cupfuls sugar. I egg. ~- cupful melted butter. t cupful hot, strong coffee. t cupful milk. ! cupful milk. It cupfuls flour. Pinch salt. t cupful sugar. I teaspoonful BaRWICK's BAKING POWDER. 2 teaspoonfuls BaRWICK's cupful cocoa. BAKING POWDER. t 3 egg yolks. I teaspoonful lemon essence. 2 cupfuls flour. t cupful cocom{t (desiccated). I teaspoonful vanilla. 2 tablespoonfuls melted butter. Beat butter and sugar to a cream in a basin. Dissolve cocoa in the Sift flour, sugar, and baking pow­ coffee. Beat yolks of eggs, and stir der. Add butter and beaten egg to into coffee. Add flour, sifted with milk, and add to dry ingredients. salt, and coffee and eggs alternately Mix well. Add flavouring and to the butter and sugar, then stir in coconut. Bake in a greased loaf tin milk, in which you have dissolved in a moderate oven. Sprinkle with the baking powder and vanilla. powdered sugar and coconut on top. Lastly, fold in the stiffly frothed whites of two of the eggs, and bake in a greased tin lined with a but­ tered paper. When ready, cool on a cake rack, then boil one cupful of castor sugar and one-third of a cupful of cold water, after dissolving NO EGG CAKE sugar, for three minutes, till the syrup threads, when stir in stiffly I cupful brown sugar. frothed white of egg and vanilla to I! cupfuls water. taste. Beat till firm, then use. I cupful raisins. 2 cupfuls flour. 5 teaspoonfuls BaRWICK's BAKING PowDER. DRIPPING CAKE I teaspoon/ttl nutmeg. I lb. flour. ~ wpful fat. ! lb. currants. I teaspoonful cinnamon. ! pint milk. 2 teaspoonfuls BaRWICK's ~ teaspoonful salt. BAKING POWDER. 4 oz. dripping. Boil sugar, water, fat, ra1sms, ! lb. sugar. spices, and salt together in a sauce­ Pinch salt. pan two minutes. When cool, add flour and baking powder, which Rub the dripping into the flour. have been sifted together. Mix Add dry ingredients. Mix with well. Bake in a greased, shallow milk. Bake in a cake tin lined with cake tin lined with buttered paper greased paper for one hour and a in a moderate oven. half. 63 WALNUT CAKE LEMONADE CAKE

I cupful sugar. I~ cuPfuls sugar. I t cupjttls flour. i lb. chopped almonds. 6 whites of eggs. ~ c~tpful milk. I 1em on rind. It teaspoonfuls BoRWICK's BoRWicr<'s BAKING POWDER. t teaspoonful I cupful finely chopped walnuts. BAKING POWDER. It tablespoonfuls butter. It cupf~tls grated brown bread. 3 eggs . I c~tpfullemonade. t teaspoonful ground cinnamon. Chop vvalnuts. Cream butter and Mix sugar with blanched and sugar. Sift flour with baking pow­ chopped almonds, breadcrumbs, der and a pinch of salt. Beat two baking powder, and grated rind. volks and one egg together. Then Stir in cinnamon, then fold in add flour and eggs alternately to whites of eggs beaten to a stiff butter and sugar. Stir in milk froth. Bake in a shallow, buttered gradually, then add walnuts and tin lined with a buttered paper in a fold in the two whites of eggs stiffly rather slow oven for one hour. frothed. Bake in a greased tin Turn out, pour over hot lemonade, lined with buttered paper in a one teaspoonful at a time, until all moderate oven till risen and nrm. the cake is thoroughly soaked, then This cake can be iced, if liked. serve cut in squares with a fork, hot for tea, on a cold day. To make lemonade : Dissolve two table­ spoonfuls of sugar in a cupful of boiling water, and add strained juice of a lemon. SHERWOOD CAKE

4 tablespoonfuls butter. I cupful sugar. NEWMARKET CAKE I c~tpful water. · 2 cupfuls flour. 2 teaspoonfuls BoRwrcK'.s I cupful butter. BAKI NG POW DER. I cupful strong coffee. 2 eggs. ~ cupful almonds. 2~ cupfuls flour. 2 teaspoonfuls BoRwicK's t grated nutmeg. BAKING POWDER. 2 cupfuls sugar. Beat the yolks, sugar, and butter 4 eggs. together until light. Sift baking I cupful grated chocolate. powder and flour. Measure the water. Add the water and flour Beat- butter and sugar to a cream. alternately, beat thoroughly, add Sift flour with baking powder and the nutmeg, and stir in the bE;aten chocolate. Add to butter and sugar whites of eggs. Bake i-n a: loat tin alternately with the beaten yolks of for three-quarters of an hour. If eggs. Stir in coffee, chopped liked, you can bake this cake in a blanched almonds, and whites of sandwich tin, and put it together eggs stifily frothed. Bake in greased with whipped creal!_l.· cake tin lined with greased paper. 64 A SIMPLE SPONGE CRUSTY LOAF CA~E CAKE 2 cupfuls flour. 2 eggs . 1 egg. 1 cupful flour. t lemon. t teaspoonful salt. 1 cupful milk. 1 t teaspoonfu.ls BoRWICK's Ground cinnamon to taste. BAKING POWDER. 3 teaspoonfuls BORWICK's 1 cupful sugar. BAKING POWDER. ±teaspoonful lemon-juice. ~ teaspoonful salt. Beat yolks till thick and lemon 3 tu.blespoonfuls butter. coloured. Stir in half the sugar 3 tablespoonfttls sugar. gradually and beat well. Add Sift flour, baking powder, salt, between half and three-quarters of sugar, and cinnamon into a basin. a cupful of hot milk or hot water, Rub in butter, and add milk then stir in remainder of sugar, mixed with well-beaten egg. Lastly lemon-juice, and flour sifted with stir in the grated rind and juice of a baking powder and salt. Lastly, lemon. Turn into a well-buttered, fold in stiffly frothed whites of eggs. rather shallow loaf tin. Brush top Bake thirty-five minutes in a cake with melted butter. Sprinkle with tin, well buttered, and dusted over streusel, which is one teaspoonful with equal quantities of sugar and sugar mixed with one teaspoonful flour mixed. Shake out any loose flour and made into a dough with mixture that remains. Stand cake one teaspoonful butter. Rub tiny tin on a baking tin when baking. pellets of this out of the mixture, (..?) (..?) (..?) by rolling in the palms of the hands.· Sprinkle over cake. Bake SNOW CAKE in a moderate oven till cooked and 1t cupfuls flour. brown. i cupful sugar. 2 egg whites. Flavouring. 2 teaspoonfuls BoRWICK's ALGERIAN TORTE BAKING POWDER. 1 cupful flour. ! cupful butter. I cupful sugar. ~ cupful milk or water. ! teaspoonful vanilla. t teaspoonful salt. 4 eggs. Measure sifted flour , then sift flour 2 teaspoonfuls BoRwrcK's again with sugar, salt, and baking BAKING PowDER. powder four times. Break egg t teaspoonful salt. whites into cup, then fill to half­ I cupful chopped, stoned dates. full with softened butter, but it I cupful chopped walnuts. must not be melted. Then fill up Beat eggs till honey coloured. Sift cup with cold liquid. Add lemon flour, salt, baking powder, and or orange essence to taste, then turn sugar together, and stir into egg into the flour mixture and beat till mixture. Add nuts, dates, and smooth. Bake in a shallow, un­ vanilla. Turn into a greased baking buttered cake tin in a slow oven. tin- rather shallow. Bake slowly As soon as cake rises to top of pan, for about three-quarters of an hour. increase temperature and bake till This is usually served cut in pieces firm, then turn pan upside down and with a spoonful of whipped and don't remove from pan till cool. cream on top. 65 EGGLESS FRUIT CAKE spread with Ascot icing.-Melt ne teaspoonful of butter in a saucepan. I lb. flour. Stir in one cupful and a half of i lb. currants. sugar and half a cupful of milk. 6 oz. sugar. Keep stirring so that sugar does not 2 oz. mixed peel. stick to the saucepan till it dissolves, I gill milk. then bring to boil, and boil without 2 oz. butter. stirring for thirteen minutes. Then 2 teaspoonfuls BaRWICK's remove from fire, beat till spread­ BAKING POWDER. able, flavour with half a teaspoonful ! lb. sultanas. of vanilla, and spread evenly over 4 heaped teaspoonfuls BaR­ the cake, decorating with the WICK's EGG SUBSTITUTE. prongs of a fork. I small teaspoonful salt. I small teaspoonful grmmd mace. Sift flour, baking powder, salt, and spice into a basin. Rub in butter. CHOCOLATE POTATO Add washed and dried currants, CAKE picked sultanas, and finely chopped peel. Then stir in sugar and egg 2 cupfuls flour. substitute, and mix well. Make ! cupful butter. into a stiff batter with milk and 3 eggs. pour into a greased loaf tin. Bake ! teaspoonful salt. in a moderate oven from one hour ! nutmeg. and a half to two hours. 4 teaspoonfuls BORWICK's BAKING POWDER. 2 cupfuls sugar. I cupful hot mashed potatoes. I teaspoonful ground cinnamon. ·coRNISH CINNAMON ! cupful hot milk. CAKE It oz. chocolate. I! cupfuls flour. Beat butter and sugar to a cream. I cupful sugar. Add the well-beaten eggs, then stir 2 egg yol/ls. in the potatoes, which should have I teaspoonful cinnamon. been mashed till quite smooth. Sift flour, baking powder, salt, cinna­ 3 teaspoonfuls BaRWicK's BAKING POWDER. mon, and grated nutmeg together. t cupful butter. Add to butter and sugar alter­ ! cupful milk. nately with hot milk, in which I tablespoonful shaved, blanched chocolate has been dissolved. Bake almonds. in two small, buttered cake tins, 2 egg whites. and when cold spread with orange icing. Let the grated rind of one Beat butter and sugar to a cream. orange soak in the juice of half a Slowly stir in yolks of eggs, and large orange and the juice of a when well mixed add milk, then tangerine for half an hour. Stir in flour sifted with baking powder and lightly beaten yolks of two eggs, · cinnamon. Fold in stiffly frothed two teaspoonfuls lemon-juice, and whites and almonds. Bake in enough icing sugar to make icing shallow, buttered tin. When cold, spreadable. 66 MY WEDDING CAKE ing the salt close to the sides. To test if oven is ready for cake, put 2! lb. sugar (Barbados). in a piece of writing-paper. It 2! lb. fresh butter. should take just one minute to curl 2 lb. ground almonds. up. If it takes longer, the oven is 3 lbs. eggs. too cold ; if less too hot. When 4 lb. shredded mixed peel. just right, put in your cakes and 5 lb. currants. keep them there until, when you 3 lb. sultanas. test them with a knitting-needle, I glass brandy. the needle comes out quite dry. Be ! teaspoonful ground mace. sure to maintain the same heat all I teaspoonful BaRWICK's the time they are cooking. When BAKING POWDER. you remove them from the oven, 2 teaspoonfuls of allspice. leave in tins for a few moments, ! teaspoonful lemon essence. then turn them out on a wire tray I! teaspoonfuls rose essence. to cool. But they must on no i teaspoonful mixed spice. account be placed in a draught. f teaspoonful cinnarnon. Keep for a day or two in large tins, I teaspoonful vanilla essence. then cover with almond paste and Juice of ! lemon. ice next day. 2 lb . 14 oz. best sifted flour. Have the cake tins ready in ad­ vance (the number depending on whether you want a two or three­ BERLIN SANDWICH tiered cake), grease well, then line CAKE each with five folds of greased ! lb. flour. paper and tie a thick band of paper ! lb. sugar. round the outsides as well. Pre­ I egg. pare the fruit very carefully. Shred I teaspoonful BaRWICK's the peel finely, using two pounds BAKING PowDER. of orange, one pound of citron, ! lb . butter. and one pound of lemon. Clean I teaspoonful vanilla essence. the currants well, and clean and pick the sultanas. When all are Rub butter, sugar, and flour to­ ready, cream together the butter gether, till like breadcrumbs. Stir in and sugar in a large basin, using baking powder, essence, and egg your hand instead of a spoon. Beat well-beaten. Work to a smooth eggs till light and frothy. Then add dough, adding a little milk if flour and beaten egg alternately to necessary. Divide in two. Butter the sugar and butter till all egg is a dinner-plate well. Roll out half used up, after which add remainder the paste to its size and lay it on of the flour alternately with the plate. Spread with raspberry jam, fruit and ground almonds. One then cover with other piece of thing to remember-keep on beating rolled-out paste. Trim edges and with your hand all the time. Lastly, pinch them between four fingers add brandy, spices, essences, bak­ and thumbs to keep in the jam. ing powder, lemon juice, and salt. Brush over top with beaten egg or Pour mixture into the lined tins, milk, and sprinkle with a handful half filling them, hollow out the of desiccated coconut. Bake in a centres, and place tins on a bed moderate oven for half an hour. of kitchen salt on baking tins, push- When cold, cut into triangles. 67 CREAM FISH paprika. Lightly mix in the CRESCENTS seasoned sauce. Divide fish be­ 2 oz. short crust. (See page 27.) tween two squares of pastry. Place t oz. flour. it in the centre of each square. t gill milk. Cover each mound with sliced Salt, pepper, paprika. egg. Brush edges of each square 2 oz. cold fish. with cold water and fold up like an t oz. butter. envelope. Turn each pie upside t oz. chopped pimento. down on a buttered baking tin. Egg and breadcrumbs. Mark across tops in diamond marks with a knife, and glaze with Melt butter in a saucepan. Add a beaten egg diluted with a table­ flour, and cook till mixture froths, spoonful of milk. Bake twenty­ then stir in milk and boil till thick five minutes in a hot oven. You and smooth. Beat in fish and sea­ can make this pie of halibut, had­ soning and spread on a plate to cool. dock, bream, sole, turbot, or Roll pastry out very thinly. Cut whiting. into rounds with a cutter and wet edges. Put a teaspoonful of the mixture on each round and fold SAUSAGE MUFFINS over. Brush with egg and dip in sifted breadcrumbs. Fry till golden 2! cupfuls flour. in deep, smoking-hot fat. Then t teaspoonful salt. drain on brown paper and serve on Mtlk. a dish lined with a lace-paper 5 teaspoonfuls BaRWICK's d'oyley. Garnish with fried parsley BAKING POWDER. and lemon, cut into butterflies. 4 tablespoonfuls bzttter. Sausage meat. (&") (&") (&") Sift flour, baking powder, and salt RUSSIAN FISH PIE into a basin. Lightly rub in the !i lb.flakypastry. (Seepage 18.) butter. Add enough milk to make 2 hard-boiled eggs. a soft dough. Turn on to a lightly 2 tablespoonfuls cold white floured pastry board. Knead sauce. lightly then roll into a thin sheet, t lb. cooked white fish. a quarter of an inch thick. Cut into t teaspoonful lemon-juice. small rounds. Brush over with Pepper and salt. melted butter. Place a small pat of Cayenne. sausage meat into the centre of Divide pastry in two. Roll each each, pressing it lightly into the out into a square. Flake fish into a dough. Cover it with another basin. Remove all skin and bones round and press edges, moistened and season to taste with pepper, with cold water, together. Bake in salt, lemon-juice, and cayenne or a quick oven on a greased tin. 68 ISH BOUCHBES butter. Add enough milk or water, or equal quantities of milk and water to make a moist, but not a wet dough. Divide in two, shape each piece, or roll them out to the size of a sandwich tin. Butter tin well. Press in one half. Brush lower " cake " lightly with melted butter or olive oil. Put other cake on top and bake in a very hot oven -from 375 to 400 degrees Fah.­ Flaky pastry. (See page 18.) 7 oz. cooked fish. for about half an hour. When I tablespoonful cream. ready, the two layers can be 8 prawns. separated. If not quite dry in centre, return to oven, placing the I gill white sauce. Lemon-juice. top one upside down on another tin, so that both halves can be equally Line buttered patty tins with the well but lightly cooked. Mix pastry. Brush over with egg and white sauce, flavoured with onion bake in a hot oven, after pricking to taste, pimento, and chopped the centres. Chop the shelled meat together. Spread over half of prawns and add to sauce. Boil up, shortcake. Put the second half on season highly, and add the flaked top of filling. Return to oven for a fish and cream. When piping hot, moment to make piping hot. stir in one tablespoonful of chopped Garnish if liked, with a criss-cross cooked mushroom, or green peas, of pimento and parsley. and fill into the pastry cases. Garmsh each neatly w1th a prawn head and a little chopped pis­ tachio nuts. Serve at once in a hot ROCK POTATO dish, garnishing with fingers of PANCAKES lemon and sprigs of parsley. I lb. raw potatoes. I beaten egg. ! teaspoonful salt. 1 teaspoonful BaRWICK' s BAKING POWDER. PORK SHORTCAKE 1 tablespoon]ul melted butter. Flo1tr. 3 cupfuls flour . I teaspoonful salt. Pare and grate quickly the potatoes, Mt"lk and water. adding the beaten egg at the same 6 teaspoonfuls BaRwicK's time, ~o that the coating of egg will BAKING POWDER prevent potatoes discolouring. t cupful butter. When all are grated, add butter and I J cupfuls u:hite sauce. baking powder, sifted with two 3 heaped cupfuls chopped pork. tablespoonfuls of flour and salt. 2 heaped tablespoonfuls chopped Then stir in as much more flour as pimento. is needed to give you a thin batter. Cook on a hot girdle, greased with Sift flour, baking powder, and salt bacon fat, and serve with baked together into a basin. Rub in ham or roast pork. 69 MEAT PASTIES POTA TO P ASTlE !lb. flaky pastry. (See page !lb. cooked potatoes. 18.) !lb. flour. 1 oz. butter. Cooked meat. 1 tablespoonful flour. 2 teaspoonfuls BaRWICK's 1 lb. cooked meat. BAKING POWDER. l small onion. 6 oz. butter. I teacupful gravy or water. Tomato sauce. Rub butter into sifted flour. Add Trim the gristle and fat from the baking powder, and stir in the cold meat. Use beef, mutton, pork, sieved potatoes, and enough cold or veal. Or you can use a mixture of water to make a stiff dough. Roll meat or of game. Mince meat out and use as short crust for any finely. Melt butter. Fry onion, savoury dishes. To make pasties : finely minced, in butter till well Roll out and cut into ovals. Lay cooked, but not coloured. Shake in some seasoned meat, nicely flour and stir till smooth, then add moistened with tomato sauce, on liquid and boil up. Put in meat and one half. Then turn other half season well. Sometimes I add a over. Pinch together, prick with a little finely chopped parsley, or fork, and bake a light brown. pimento, but this is not necessary. Roll out pastry thinly. Cut into ROMAN PIE rounds, line greased patty tins. ! lb. short crust. (See page 27.) Prick the bottom with a fork. Fill 2 oz. vermicelli. up with prepared meat, moisten l teaspoonful lemon rind. edges with cold water, and cover Salt, pepper, nutmeg. with the second round. Ornament t lb. cooked ham. with strips of pastry, prick with a I lb. cooked veal. fork, and make a hole in the centre I oz. Parmesan cheese. to allow steam to escape. Brush t pint white sauce or cream. over with beaten egg and bake in a Well butter a pie-dish. Line it all quick oven. through with some of the short crust. Put vermicelli into a pan of fast-boiling, salted water. Boil from fj.ve to ten minutes till tender. RICE AND CHEESE PIE Drain well. Put a layer of the Potato pastry. (See page 21.) vermicelli in dish, pressing it well 2! oz. grated cheese . round the sides, so that it lines the Salt and pepper. pastry. Next put in veal and ham, I! oz. boiled rice. cut into small pieces. Season now I gill thick white sauce. and then with grated cheese, lemon rind, salt, pepper, and nutmeg. Line a greased, shallow cake tin When dish is full, pour in the with pastry. Mix ingredients well sauce. Roll out rest of pastry, and together and place in tin. Cover cover as an ordinary pie. Bake with a lid of the pastry, pressing about three-quarters of an hour in down the edge well. · Brush with a quick oven. Loosen edges with a beaten egg on top. Prick with a knife, turn out pie, and brush all fork. Bake about thirty minutes in over with a little milk mixed with a good, hot . oven till crisp and beaten egg. Return to oven for golden. about ten minutes to glaze. 70 SEASIDE PIE small funnel. If used hot leave out I lb. flour. the gelatine. Sometimes I add to t lb. butter or lard. the filling half a pound of chopped, I raw egg. peeled mushrooms, or floured balls 3 sheep's kidneys. of sausage meat. I lb. potatoes. I tablespoonful flour. 4 sheets gelatine. SAVOURY ROLLS I teaspoonful BaRWICK's I quart flour. BAKING POWDER. I egg. I teaspoonful salt. I t cupfuls milk. 2 lb. top side of beef. 6 rashers bacon. 2 small onions. 2 hard-boiled eggs. t pint shelled peas. 2 teaspoonfuls BaRWICK's Pepper, paprika, and salt. BAKING POWDER. Stock or water. I tablespoonful butter. Grease a pie-dish well. Then . sift t teaspoonful salt. flour, salt, and baking powder mto 6 curls bacon. a basin. Rub in butter lightly and I tablespoonful mayonnaise. mix to a stiff paste with cold water. I tablespoonful pimento. Roll out on a floured board to about Sift flour, baking powder, and salt a quarter of an inch thickness. into a basin. Rub in butter. Stir in Line the pie-dish smoothly over beaten egg mixed with milk and inside bringing the paste up over make into a dough. Cut into neat the ~dge. Cut beef ix:to .thin rounds four inches across. Fold strips and roll up each ~tnp wtth a one half of biscuit over the other. piece of fat inside. M1x a table­ Bake in a greased pan in a quick spoonful flour with salt, ~eppe~, oven for thirty minutes after brush­ and paprika. Dip e<~;ch roll ~n th.ts ing rolls with milk. If wanted hot : mixture. Arrange m a dtsh m Chop six rashers of fried bacon and alternate layers, with thinly s!iced six slices of fried tomato, and put onion, peeled and rather t~tckly between slit, buttered rolls. Serve sliced potatoes, peas, th.e ktdneys each with half a rasher of bacon, (skinned, cored, and cut ~nto large, rolled round a teaspoonful of fried thin pieces), then fill dish three­ sheep's kidney and grilled. Cold: quarters full with stock. Cover Mix chopped bacon with chopped with remainder of pastry. Decor­ pimento and mayonnaise to moisten ate with leaves of pastry. Make a and fill rolls (split and spread hole in the centre. Brush top all thinly with mayonnaise), and cover over with raw beaten egg. Bake with shredded lettuce or mustard first of all in a quick oven, then and cress. reduce heat after pastry has risen, and finish cooking till meat is . " ...... , tender. If pastry is inclined to TO GLAZE MEAT brown too much, cover with a buttered paper. When ready, fill PIES AND PATTIES up pie with some good bone stock, Brush pastry with beaten egg, which will jelly itself, or else stock but be careful not to glaze the in which gelatine was dissolve?. edges as this would prevent To do this, remove ornament m pastry rising. centre and pour in gravy through a 71 CHEESE PASTRY TOAD IN THE BUNK 6 oz. flour. 6 oz. flour. 2 oz. butter. I egg . 6 oz. grated cheese. I breakfastcupful milk. Water. l teaspoonful crushed herbs. l teaspoonful BaRWICK's l teaspoonful BaRWICK's BAKING PowDER. BAKING PowDER. I yolk of egg. Pinch salt. Salt, pepper, cayenne. I teaspoonful chopped parsley. Rub butter finely into flour. Add 10 oz. pork sausages. all the dry mgredients and mix to a Arrange skinned and halved saus­ stiff paste with yolk of egg and ages in the bottom of a greased water if necessary. Turn on to a pie-dish. Sift flour, salt, and baking floured board and work a little. powder into a basin. Beat up egg Roll out once and use as required. and mix with milk. Stir into flour Can be made into biscuits. mixture gradually and beat till smooth, then stir in parsley and herbs and pour gently over the CHEESE AND CELERY sausage. Bake in a good oven from forty-five minutes to one hour. BISCUITS ~&") ~&") ~&") 2 oz. cheese pastry. (See above.) WELSH PASTY gill thick cream. l lb. flour. oz. grated Parmesan cheese. l l lb. butter or lard. Finely chopped celery. t teaspoonful BaRWICK's Salt, pepper, cayenne. t BAKING PowDER. Roll out pastry. Prick and cut into Pinch salt. small biscuits. Bake in a moderate 6 oz. raw mutton. oven, then cool. Mix together all 3 new potatOPs. the other ingredients and whisk I small onion slightly. Pile neatly on top of Rub butter into dry ingredients. biscuits. Garnish with small pieces Make into a stiff paste with cold of celery and serve with sprays of water. Roll out on a floured board water-cress. into an oval shape a quarter of an inch thick. Mix a dessertspoonful r;;;:r~~:;:;:-::~~::·:1 of flour with pepper and salt, and roll six ounces of raw mutton, cut pie or a tart, wet the edges l l small, in the flour. Add three new with cold water all the way ; l sliced potatoes, one small onion, f round, then put on the pastry j parboiled and chopped, and a i cover, and press lightly round : tablespoonful of cold water. Place the edges before trimming i f filling in middle on pastry, and l them evenly. l leave a good margin all round. Wet l Always make an opening in f edge and close down over the l the centre of p1es and tarts to l middle, pinching the edges well allow steam to escape. • l together and folding under. Brush i The addition of a very small ll with beaten egg. Bake in a hot • amount of Baking Powder, • oven. When pastry is cooked, about a third of a teaspoonful l t reduce temperature of oven, and to a cup of flour, will lighten ( l cook very slowly till meat is tender. f pastry. l Sometimes before closing the pastry L..-·-·~· ...... ~ ...... J in the middle an egg is dropped in. 72 SALMON VOL AU SAUSAGE ROLLS VENTS Flaky Pastry (see page 18). I tin salmon. 2 hard-boiled eggs. I wpjul tinned peas. I cupful white sauce. I teaspoonf~tl chopped parsley. Salt and pepper. Remove all skin and bone from salmon. Flake and mix with sauce, ~ lb. dripping. peas, and . chopped hard-boiled I lb. flour. egg. Make piping hot, season well, and pile into little cooked cases of I egg. flaky pastry. Serve garnished with I small onion. a cross of pimento. If liked, you I teaspoonful BaRWICK's can fill a large vol au vent with BAKING POWDER. the same mixture. ~lb. cooked or uncooked meat. 4 sage leaves. ~shallot. Seasoning. SARDINE FRITTERS Remove all fat from meat. Mince Sardines. finely. Season with pepper, salt, 1! cupfuls flour. chopped sage leaves, shallot, and 1 egg. onion. Sift flour into a basin with 2 teaspoonfttls BaRWICK's baking powder, saltspoonful of BAKING PowDER. salt, and mb in dripping well with l teaspoonful salt. the tips of fingers. Mix to a stiff ~ wpjul milk. paste with cold water. Then turn Sift dry ingredients into a basin. on to a floured board. Divide paste Add milk gradually, and when quickly in two and roll out into smooth stir in well-beaten egg. thin sheets. Cut into pieces six Have sardines drained free from inches square. There should be oil, and skins and ta1ls removed. one dozen sausage rolls. Put a Dip into batter and fry m smoking tablespoonful of meat mixture in hot fat till golden. Dry on brown the centre of each square. Fold the paper. Serve with hot tomato paste round the meat, joining it _aucc. smoothly down the centre. Press ends together with finger and thumb. Place on a greased baking ·~··~·~·..-..·---··~·~··~·· ..... ··~··~·, ;\on.-It 1s better to have ; sheet. Brush with slightly beaten Jr two sets of measunng spoons j egg, and bake for fifteen minutes . and two measunng cups. I : in a quick oven, if the meat is l like to reserve one cup and f already cooked. If raw, bake half l set of spoons for ;,ohds, and l an hour. Sometimes I substitute l the others for liqmds. i small veal or pork sausages for the L ...... _ .. ~ ...... - ...... - .. - ..._....J meat. 73 NORFOLK PANCAKES CALF'S BRAIN 1 pint milk. FRITTERS I egg. Calf's brains. Pinch salt. l cupful flour. l teaspoonful BaRWICK's i teaspoonful.salt. BAKING PowDER. t cupful milk. t lb. flour. I teaspoonful BaRWICK's Make ingredients into a batter. BAKING PowDER. Stir in the milk gradually, and when I egg. half is added, beat well, then add Clean the brains. Place in a pan of remainder and make into pancakes. boiling water. Add half a teaspoon­ Stuff with the following mixture. ful of salt, one tablespoonful of Meat Filling lemon-juice, two slices of onion, half a bay leaf, and three cloves. 3 oz. butter. Boil twenty minutes. Remove pan I lb. minced cooked meat. from range, and stand in water till 3 gills stock. cold. Drain. Dry between towels Seasoning. and divide into pieces. Make a 2 teaspoonfuls lemon-juice. batter of the flour, baking powder, 2 teaspoonfuls Worcester sauce. salt, pepper to taste, beaten egg, 3 oz. flour. and milk. When smooth add Melt butter in a saucepan. Stir in brains, and drop mixture by spoon­ flour till frothy. Mix thoroughly. fuls into greased muffin-rings, Add stock by degrees, and beat till placed in a deep frying-pan with a sauce is smooth and thick, when lavish supply of smoking-hot fat. stir in other ingredients and make Cook on one side till well brown. piping hot. Then make the batter Then turn and cook on other. into pancakes. Remove to a hot Serve with a highly seasoned tomato plate. Place some of the hot sauce, sharpened with lemon-juice. mixture in the middle. Fold over and serve on a hot dish lined with a lace paper d'oyley. Serve at once. PRAWN FRITTERS I pint prawns. 2 eggs. PALES TINE FRITTERS I ~ cupfuls flour. Batter as for prawn fritters 2 teaspoonfuls BaRWICK's opposite. BAKING POWDER. Jerusalem artichokes. ! cupful milk. Boil artichokes all about the same Salt, pepper, paprika. size for about ten minutes in the Make a batter in the usual way with usual way, sharpening the boiling flour, salt, baking powder, pepper, water with lemon-juice. Dry on a paprika, eggs, and milk. If liked, clean cloth. Then slice and cook you can beat yolks and whites of like prawn fritters, but sprinkle eggs 'separately, adding yolks last. coarse salt over before serving. Dip each prawn in batter when You can make celery fritters in the smooth. Fry till golden in deep same way, after boiling celery till smoking-hot fat. Drain on brown soft, cutting it into three-inch paper. Serve on a hot dish lined pieces, and sprinkling it with salt with a lace paper d'oyley, garnished and pepper. with fingers of lemon. 74 YORKSHIRE PUDDING DEESIDE PUFFS t lb. flour. A Tasty Savoury t pint milk. Pinch salt. Rough puff pastry. (See below.) t teaspoonful BaRWICK's I egg. BAKING POWDER. 2 teaspoonfuls butter. I egg. 2 oz. grated cheese. Sift salt, flour, and baking powder 2 oz. scraped finnan haddock. into a basin. Beat egg well and mix with milk. Gradually stir in about Salt and cayenne pepper. a third of liquid to the flour. Beat hard till smooth, then stir in the Rough Puff remainder of liquid. Then pour into a baking-tin lined with enough Pastry dripping to well cover the bottom I lb. flour. of the tin. Pour in batter to depth I 0 oz. butter, or half butter of half an inch. Bake quickly from half lard. twenty to thirty minutes. Then cut in pieces about two inches square. · Lemon-juice. The pudding can be cooked under I teaspoonful BaRWICK's the meat if meat is roasted on a BAKING POWDER. trivet, as it should be. t teaspoonful salt. t pint cold water. Sift flour, salt, and baking powder LENTIL AND CHEESE into a basin. Cut in butter or other fat in pieces the size of a walnut. ROLLS Mix to an elastic dough with cold t lb.flakypastry. (Seepage 18.) water and lemon-juice. Turn on to 2 tomatoes. a floured board. Knead a little, I oz. butter. then roll into a long strip. Flour I cupful lentils. lightly. Fold in three. Half turn 2 oz. cheese. round on board and roll out again. I cupful breadcrumbs. Repeat this process three or four Pepper, salt, mustard. times until the dough is well mixed with the shortening. Roll Wash lentils, tie loosely in a cloth, out and use as required. and cook for one hour in boiling, salted water. When soft, rub through a wire sieve, add butter, To Make Puffs s\

CREAM BASKETS IONA TARTLETS 3 oz. short crust. (See page 27.) Short crust. (See page 27.) A little cream. 2 eggs. 1 oz. grated pineapple. 2 eggs, their weight in butter, ~ oz. butter. sugar, and flour. 8 ratafias. ~ teaspoonful BoRwrcK's I gill cream. BAKING POWDER. 1 teaspoonful flour. Line buttered patty-tins with thin 2 teaspoonfuls sugar. pastry. Beat butter and sugar to a Grated rind of half lemon. cream. Add beaten eggs and flour, sifted with baking powder, Line buttered patty-pans with alter11ately. Place a teaspoonful in pastry. Prick, put in a li ttlc rasp­ each lined tin. Bake in a hot oven berry jam, and half fill with flour from flfteen to twenty minutes. and cream mixed to a paste, then When cold, cut a small round out nf beaten with sugar, lernon-nnd, the centre of each cake, and fill up melted butter, cm~llt'd rataftas. and with whisked, sweetened rream, the beaten egg~. Bakt, in a hot into wl11r II you have stirred tlw oven. pintapple 76 ECCLES CAKES COLD VELVET AND Rough puff pastry. (See page JELLY PUDDING 75.) I! oz. Demerara sugar. 2 eggs. 3 oz. washed and dried currants. I pint milk. I! oz. butter. Vanilla essence. 2 oz. chopped mixed peel . I teaspoonful BaRWICK's VAN· Grated nutmeg. ILLA CusTARD PowDER. Sugar to taste. Roll pastry out to a quarter of an inch thickness on a lightly floured Mix yolks of ggs, custard pow­ board. Turn into rounds about the der, and a tablespoonful cold milk size of a breakfastcup. Turn best to a smooth paste in a basin. Boil side downwards on board. Wet milk in an enamelled saucepan. edges. Place a large spoonful of Remove from fire, and stir into the mixture in centre of each. For paste gradually, so as not to curdle, mixture, melt butter in a saucepan, and stirring all the time. Return to add sugar. Stir over fire till melted. saucepan, stir over fire for three or Then add fruit and nutmeg to taste. four minutes. Remove from fire, Bunch up edges into the centre of flavour with vanilla, and sweeten to each round. Turn bunched sides taste. Then, with a large spoon, downwards on board. Roll out lightly stir in the stiffly frothed each until currants just show whites of eggs. They should show through. Make three shallow cuts in rocky heaps. Turn mixture into alongside each other, down the a crystal bowl, and when cold, middle of each cake. Brush with decorate on top with whipped water. Dredge with castor sugar. cream and chopped lemon jelly. Bake about twenty minutes in a quick oven.

(.,?) (.,?) (.,?) TANGO TRIFLE STRAWBERRY Sponge fingers . CUSTARDS Bananas. I lb. strawberries. Macaroons. I tablespoonful chopped wal­ I packet BORWICK'S VANILLA nuts. CusTARD PowDER. I packet BoRwrcK's STRAW­ Cream. BERRY BLANCMANGE. Hundreds and Thousands. I gill cream. Put sponge cake fingers together with apricot jam. Allow two for Make strawberry blancmange ac­ each trifle . Chop up and arrange cording to the directions on the in the bottom of tall Melba glasses. packet, adding only half a gill more Moisten cakes with equal quantities milk, so as to make blancmange of sherry and pineapple juice. thinner. Divide the strawberries Cover with a layer of vanilla custard. between six custard-glasses, keep­ Pile up with chopped banana, or ing out half a dozen. Cover with mixed banana and chopped pine­ blancmange. Slightly whip the apple. Con.'r with whipped cream cream, and run a layer over the top and rim with macaroons or ratafias. of carh. Sprinkle with chopped Sprinkle w1th Hundreds and Thou­ walnuts. Put a strawberry on the sands. ccntr(' of each 77 APPLE PUFFS RASPBERRY I lb. raspberries. Flaky pastry. (See page 18.) 6 sponge cakes. Meringue. 2! oz. sugar. Stewed apples. Vanilla essence. BaRwicK's VANILLA CusTARD. I pint thick BaRwicK's Line buttered tartlet tins with VANILLA CUSTARD. flaky pastry. Prick and bake. Half l pint cream. fill with stewed apples, sweetened Cut sponge cakes in slices. Arrange and flavoured with sherry or raspberries in a crystal dish. lemon-juice. Run a layer of custard Sprinkle over two ounces of the o':'er the t<;>p and when set pile up sugar. Cover with the sliced cake With a menngue made from beating spread thinly with raspberry jam: two whites of eggs till stiff with one Pour over the custard, and orna­ ounce of castor sugar. Then fold in ment with the cream, whipped, another ounce of castor sugar. flavoured, and sweetened with the Sprinkle a little more sugar lightly half ounce of sugar. on top of each, and bake till lc:"'l lc:"'l lc:"'l meringue is set. SWISS TRIFLE 6 sponge cakes. 2 egg whites. I oz. ground almonds. NAARTJE TRIFLE 3 gills BaRwicK's VANILLA CusTARD. 2 oz. ratafia biscuits. l tin pears. I oz. sugar. l teaspoonful vanilla. l pint cream. Cut fruit into dice. Put two-thirds Slices of sponge cake. of it into a glass dish. Cover with ! pint BORWICK'S VANILLA sliced sponge cakes, ground CusTARD. almonds, and syrup from the fruit. pint N aartje jelly. ! ~en custard is ready, stir in the l oz. angelica. wh1tes of eggs frothed, and vanilla. 3 or 4 sweet oranges. When cool pour over the sponge Cut cake into strips. Place in a· cakes, and decorate with sweetened glass dish, covering the bottom well whipped cream, ratafias, miniature and piling up in the centre. Arrange glace oranges, and silver strands. ratafia biscuits on top. Peel and halve oranges. Scoop out pulp as you scoop out grape-fruit, and Always brush a cake with arrange fingers of pulp among the m_elted jelly before covering ratafias. Melt half the jelly and w1th almond paste. Start with pour over, and when set pour over the sides. Cover with paste. the custard. Whip cream to a stiff Jelly the top, then put on froth, stir in sugar, and flavour almond paste cover, moulding with the grated rind of an orange. edges together, and you get a Heap on top, alternately with the smooth cap. remainder of the jelly daintily A rich fruit cake should be chopped. You can use an ordinary kept at least a fortnight before orange jelly for the trifle. Decorate f cutting. with angelica. L------~ 78 RICE HEDGEHOG GOOSEBERRY FOOL I cupful rice. Gooseberries. Sugar. 3 pints milk. BORWICK'S VANILLA CUSTARD. 3 oz. sugar. Vanilla essence. 3 oz. crystallised cherries. Cream. ! pint BORWICK'S thick Rinse and top and tail some goose­ CUSTARD. berries. Stew them in a very little water, then rub through a hair 2 oz. almonds. sieve, and sweeten to taste. When I gill cream. cold, mix with half their quantity in Pinch salt. custard and half in flavoured whipped cream. Serve in tall Pour milk into a saucepan. Flavour glasses. Decorate each on top with with a pinch of grated nutmeg and chopped marshmallow or whipped the grated rind of a small lemon. cream, and hand round with them Wash rice and simmer it in the sponge fingers. milk till thoroughly cooked, then !&>) !&>) !&>) stir in sugar and salt, and turn into a basin. When quite cold, add EASTER MERINGUE cream, custard, chopped cherries, Enough for Six. and minced almonds. Pile up in a 6 pairs meringue cases. glass dish, and decorate with more I gill thick cream. cherries. I gill BORWICK's VANILLA CUSTARD. 3 rata.fia biscuits. Crush ratafias into powder with a rolling pin. Stir into the custard. APRICOT CUSTARD Whip cream, and lightly fold in. Fill up half the meringue shells and !lb. rice. cover with other half. Use more 3 oz. sugar. cream if liked. ! gill water. I pint BORWICK'S VANILLA APRICOT EGGS CUSTARD. Sponge cake. Milk as required. Tinned apricots. ! lemon. BORWICK'S VANILLA CUSTARD. Cut a home-made sponge cake Boil rice gently in milk till tender. into squares or rounds about half an Sw\.:eten with one ounce of sugar, inch thick. Sprinkle with enough and place in a glass dish. Stew apricot juice to moisten cake with­ apples with water, lemon-rind, and out making it soggy. Lay an apricot two ounces of sugar, adding, if in the centre of each, arranged in a liked, one tablespoonful minced long, flat dish. Pour over a layer of peel, before stewing. When tender, custard so thin that it will run off spread over the rice, then cover the apricots, but remain on the with hot custard and serve hot or sponge cake. If wanted very dainty, cold with halved tinned apricots on pipe a trail of whipped cream round top. the edge of each square or round. 79 CHERRY CREAM JELLY PORCUPINE i pint cherry jelly. i lb. ripe cherries. 6 peaches. I gill cream. 2 oz. almonds. BORWICK'S BLANCMANGE, 3 drops almond essence. flavoured with almond I tablespoonful chopped wal­ essence. nuts. I dessertspoonful cherry brandy. ! pint BoRwicK's CusTARD. Make the jelly in the usual way and flavour with brandy. Turn into a If you use ripe peaches, place them wet mould and leave till half set, in a glass dish and sprinkle them then make blancmange and turn with a quarter of a cupful of castor into the bottom of a border mould. sugar. Cover closely and stand in a When set, cover with jelly, only cool place for two hours. Then half set. Stew cherries in a little pour over the custard, already syrup, and when cold turn out chilled. When required, cover mould and surround with stewed with lightly whipped cream, mixed cherries, decorating mould, if liked, with the walnuts and sweetened with whipped cream. Better still to and flavoured to taste. Prick each set the blancmange and jelly in a peach with split, roasted almonds. border mould, so that the chernes When you use tin peaches, prepare can be poured into the centre. for table at once.

HYDROPATHIC PUDDING CARROT PANCAKES 1i lb. black wrrants. 5 oz. sugar. 1 small wPful flour ! pint BoRwrcK's V A~ILLA CusTARD. i teaspoonj'11l salt. ~ stale loaf. I beaten egg. Pick and stew the fruit w1th the 2 tablespoonfu.ls butter. sugar and a gill of water. Cut the 2 teaspoonfuls BoRwrcK's bread in slices a third of an inch BAKI;\G POWDER. thick and line a pudding-basm ~ cwpjul rmlk. with them. Pour in the hmling 1 cupful mashed carrots. fruit and cover top with a round of bread. Stand pudding 111 a soup Scrape. wash. and qeam enough plate and balance on top of it a young carrob t1 \1 \('nder, to g1ve small plate and a heavy \\Tight to vou. a Lupful when properly mash­ press it into shape. Leaw t11l the l'd. C:.t1r huttt'r 111to the mixture following day- twenty-four hours wh1le hot. ~Jft tlour. baking pow­ if possible. Then turn ont can·fulh· clrr nnd ~alt togetht·r. then make on to a glass dish, and t·Jthvr pour mto ,1 hteas pnonful salt. Stir in well-beaten eggs, milk, and 4 tablespoonfuls castor sugar. flour, mixed and sifted with baking ~ cupful milk. powder and salt. Pour batter into i cupful berries . the syrup-lined dish. Bake in a 1 ~ teaspoo1!fuls BOR\\'ICK 's moderately hot oven from twenty­ B \KI~iG POWDER. five minutes to half an hour till well 2 ef!..f!,S . browned. Serve turned upside­ 1 tablespnmzfu! melted butter or down, sprinkled with either marc;arine . chopped walnuts or coconut. 81 SPOTTED DICK ROLL NURSERY CAKE 2 cupfuls flour. I cupful sugar. I egg. ~ cupful water. 3 teaspoonfuls BoRWICK's BAKING PowDER. 2 tablespoonfuls butter. Grated rind f lemon. Beat butter till creamy. Gradually stir in sugar, then egg, and beat t lb. sifted flour. well. Stir in water, lemon rind, 2 oz. butter, or margarine. then flour sifted with baking pow­ der together thrice. Beat thorough­ I tablespoonful castor sugar. ly and bake in a moderate oven. If 4 teaspoon}uls BoRWICK's wanted fruity, add a cupful of BAKING PowDER. picked sultanas, washed and dried t teaspoonful salt. currants, or chopped raisins, or cupful milk. half sultanas and half chopped i mixed peel. I egg yolk.

Filling BUSY BEE LAYER CAKE ! cupfut curra':lts, sultanas, 1:} cupfuls flour. chopped peel, and raisins ~ cupful butter. mixed. ~ cupful milk. t cupful castor sugar. ~ cupful castor sugar. i teaspoonful ground mace. 2 tablespoonfuls butter. I! cupfuls icing sugar. t teaspoonful mixed spice. 3 teaspoonfuls BonwicK's BAKING POWDEH. 2 eggs. Sift dry ingredients into a basin. ~ teaspoonful ground cinnamon. Rub in the butter or margarine Heat her honey. lightly with the tips of the fingers. ~ cupful strained orange j-uice. With a wooden spoon stir in the milk and beaten egg yolk, though Beat butter and sugar to a cream. yolk can be omitted, and milk sub­ Stir in yolks of eggs. Mix well. stituted. Roll out on a floured Sift dry ingredients together and board into an oblong half an inch add to butter mixture alternately thick. Beat butter to a cream and with the milk. Lastly, fold in spread over the paste. Sprinkle stiffly frothed whites of eggs. Bake first with mixed fruit, then with in two buttered cake tins. When castor sugar sifted with spice. Roll cold, put together with heather up like a Swiss Roll. Tie in buttered honey. Ice on top with sifted icing paper. Place in a buttered steamer, sugar, moistened with orange juice. and steam one hour. Can be cooked Sprinkle with hundreds and thou­ like a Roly Poly. Serve with sands or chopped walnuts. A very vanilla custard sauce or cream. good Children's Party Cake. 82 CINDERELLA BUNS dough, stiff enough to roll out without sticking to the pastry t lb. flour. board. Pack lightly into a shallow 2 eggs. buttered baking tin. Bake in a t lb. butter. quick oven twenty minutes. Cut I teaspoonful BoRWICK's into fingers while warm. If wanted BAKING POWDER. for a party, ice with sifted icing 5 oz. castor sugar. sugar moistened with peach or I oz. seeded raisins. apricot syrup, taken from a tin of 1 oz. currants. fruit, and stir in minced glace A pinch of nutmeg. cherries or citron peel to taste. I oz. chopped walnuts.

Beat butter and sugar to a cream. Sift the flour with a pinch of grated nutmeg and the baking powder. Beat yolks and whites of eggs separately Stir flour and beaten egg yolks ·alternately into butter JACK HORNER SLAB and sugar till both are used up. CAKE Rinse egg basin with a few drops of milk into the mixture. Stir in fruit and walnuts. Lastly, add the stiffly frothed whites of eggs. Bake twelve minutes in buttered bun tins in a quick oven.

ETON FINGERS• l ~ cupfuls flour. ~ C1Jpjul butter. ~ cupful flour. I cupful castor sugar. I wpful butter or half butter k cttpful milk. and half margarine. t teaspoonful grottnd cinnamon. ! lb. dates. 2 tablespoonfttls flour. 2! teaspoonfuls BORWICK's BAKING PowDER. I egg. 2 teaspo onf~tls BoRWICI<'s 2 eggs. BAKING PowDER. 1 cupful currants. Pinch salt. 1 cnpfttl castor sugar. Beat butter to a cream. Stir in sugar, then eggs well beaten. Sieve Beat butter to a cream. Stir in flour, cinnamon, and baking powder sugar and beaten egg. Sift the half together. Stir into the creamed cupful of flour with baking mixture alternately with the milk. powder and salt into the butter Clean currants. Mix them with mixture. Stone and mince dates. two tablespoonfuls flour and lightly Mix them with two tablespoonfuls stir into the other ing.redknts. flour and stir into other ingredients. Bake for about forty-five minutes Add enough flour to make a soft in a buttered baking tin. 83 MOTHER HUBBARD BUNS r-:;;~~--;;;;;;~ l FOR CAKES, SCONES, I f & OTHER TEA BREADS f ~ Pastry board. f ! Rolling pin. l l Mixing basins. l l Wooden spoons. l l Measuring spoons. 1 l Flour sifter. ! 1 Measuring cup. l ! Weights and scales. f f Knives. l 6 oz. ground rice. l Egg whisk. l 6 oz. flour. l F lour dredger. l 2 oz. butter. l Sugar sifter. 1 Pastry brush. f I egg. 1 A little milk. ! Biscuit cutters. f Few . teaspoonfuls Strawberry l Loaf and cake tins. l Jam. f Grater. l I large teaspoonful BaRWICK's i Mincer. l BAK ING POWDER . i. Wire rack. 1 2 oz. margarine. Muffin tins. ! Waffle iron. 4 oz. castor sugar. l l l Baking sheets. f Sift. ground rice, flour, sugar and ~ Icing set. ~ Revolving cake stand. bakmg powder into a basin. Rub 1 Palette knife. i~ butter and margarine with the l tips of the fingers. Mix into a stiff 1• .Stainless saw-edged knives. ~ paste with beaten yolk of egg and a ! Set of skewers. ! very. httle milk. Divide into equal f Fancy cake tins. l portwns. Shape into balls with l Griddle. l lightly floured hands. Hollow each l Lemon squeezer. l ball, and place a small teaspoonful of strawberry jam in the centre. ~ Before putting a cover on a pie ll or a tart, wet the edges with D r a~ up into a ball shape again. l cold water all the way round, D1p m slightly beaten white of egg. l Flatten a very little, and bake in a f then put on the pastry cover, l sharp oven till the buns crack and f adnd prbesfs light~y round the l the jam shows through, then '·· e ges e ore tnmming them 1 evenly. ! spnnkle with castor sugar, and leave m the oven for two minutes f Always make an opening in the l before taking out. l centre of pies and tarts to l f ~~low steam to escape. l f I he addition of a very small l I amount of Baking Powder, 1 r·~·~:~·:~··:~: · :·~:~;·~:-1 : about a third of a teaspoonful ! l kept at least a fortnight before i f to a cup of flour, will lighten l l cutting. J l pastry. l L ...... ~...._ ...... J L ...... J 84 MY FAVOURITE CAKE nearly all added. Stir in flour and sherry in two portions, add fruit, grated lemon-rind, spice, flavour­ ings, and beat quickly but lightly for one minute before stirring in baking powder. Bake in one large prepared cake tin, or if a two­ tiered cake is wanted, bake in a large and small tin in a moderate oven from three to three hours and a half. If made into two cakes, from two hours and a half to two hours 15 oz. flour. and three-quarters should be 15 oz. washed and dried sul- enough. Should cakes brown too tanas. quickly on top while baking, cover 6 or 7 eggs. with a buttered paper. When ready 12 oz. brown sugar. leave on a cake rack till quite cold 3 oz. roughly chopped glace before covering with almond paste. cherries. (See page 86.) I teaspoonful grated lemon rind. I teaspoonful BaRWICK's BAKING PowDER. 12 oz. butter. ENGLISH 3 oz. mixed peel. SHORTBREAD I dessertspoonf?tl rose-water. ~ lb. butter. 15 oz. washed and dried cur- 6 oz. sugar. rants. 1 teaspoonful BaRWICK's 1~ teaspoonfuls mixed spice. BAKING POWDER. t teaspoonful vanilla essence. 14 oz. flour. ~ gill sherry. 2 oz. rice flour. Pinch salt. Beat butter and sugar to a cream, Stand butter and sugar in a basin then mix with tlour, sifted with where the butter will soften, but baking powder and rice flour. Turn net melt. Beat both well together on to a board and knead into a till very creamy. Clean currants, smooth, stiff dough. Roll out. Cut sultanas, chop cherries and peel, into two thick rounds or shape after removing sugar from centres in wooden shortbread moulds, of rinds. Beat eggs·well together in hrushcd with melted butter, then a basin. Add a little of the flour, dust with equal quantities of sifted with the salt to the cream of ground rice and castor sugar. Bake butter and sugar, then add a little in a moclcratC' oven on a greased, beaten egg and flour alt<'rnatC'ly till flat tin from twen.ty to thirty eggs are all incorporatC'd and flour minutes. 85 ALMOND PASTE CHRISTMAS I lb. ground almonds. PLUM PUDDING 4 drops almond essence. t teaspoonful orange-flower water 14 oz. flour. I teaspoonful rose-water. 2 lb. icing sugar. I i lb. shredded suet. t teaspoonful vanilla essence. 1i lb. sultanas. 4 or 5 yolks of eggs. t teaspoonful ground cinnamon. i teaspoonful each of pineapple, t pint sherry. orange, rose, violet essence. 14 oz. breadcrumbs. 1 dessertspoonful strained lemon­ I! lb. currants. juice. 2 oz. ground almonds. I dessertspoonful noyeau. t oz. BaRwicK's BAKING Melted red-currant jelly. POWDER. I lb. candied peel. Sift icing sugar throu.gh a . hil:ir sieve into a large basm. Stir m J uice of I lemon. almonds. Mix with your fingers t teaspoonful ground mace. like rubbing in butter. Make a I carrot. hole in the centre. Add noyeau and 6 eggs. lemon-juice. If you don't care for I lb. stoned raisins. noyeau, substitute one teaspoonful I lb. Barbados sugar. of heliotrope and one teaspoonful of Pinch salt. honeysuckle essence. Now add the vanilla and other essences and the Enough for three puddings yolks of four eggs, keeping one yolk back until you see if you need 1t or Sift crumbs into a large basin, add not. Knead and roll out on a the flour, sifted with baking pow­ pastry-board, lightly .dusted with der, and salt, suet, sugar, prepared icing sugar. If not mmst enough to currants, peel, raisins, sultanas, roll add fifth yolk. If your eggs are almonds, spices, washed, scraped, sm~ll you may need six yolks and grated carrot, eggs, lemon­ altogether. Knead paste well like juice and sherry. Beat well to­ bread dough till free from cracks. gether all dry ingredients, then strr Then roll strips for side of cake in well-beaten eggs, before very slowly, but lightly, stir~ing .m before rolling out rounds to fit ~he sherry or stout If not mmst top. When sides are brushed WJ th jelly and paste moulded on, fit enough, add more eggs or liquid. rounds neatly on top, and mould Steam pudding in a well-butte~ed gently and evenly till your cakes mould, with boiling water commg are covered with almond-paste half-way up the sides, f01 seven or caps. Leave overnight to harden. nine hours. Keep a kettle of water handy at the side of the stove to enable you to add water to pans as rA~~~~ s " b;:·~ ·~ ·~a~e "w_i' ~"0 the water in them boils away. Let 1 melted jelly before covenng f puddings stand a minute or two l with almond·paste. ~tart w1th ; after removing from pans before 1 the sides. Cover w1th paste. f turning out. A half-cooked pud­ l Jelly the top, then. put on ding is a pudding spoi1~d. Hang l almond paste cover, moulding l puddings up where the a1r can get l edges together, and you get a J to them till required to cook agam f smooth cap. for another three hm~rs on Christ­

lrr 11 rr fJ II • U II II I I II II I mas Day. 86 PRUNE WHIP WITH more sifted icing sugar before you CUSTARD SAUCE begin to decorate with the aid of an icing syringe, and a forcing pipe. It 2 dozen prunes. is not necessary to add either acetic t cupful sugar. acid or confectioners~ blue, but A teaspoonful salt. their addition gives a purer white 6 whites of eggs. icing. Brush the back of twelve I pint BoRwicK's CusTARD. miniature crackers with a little 2 tablespoonfuls lemon-juice. icing and fix them round cake an I teaspoonful grated lemon-rind. equal distance apart. Decorate top Wash prunes. Cover with cold with Eskimos, robins and a frosted water and stand over night. Cook tree, etc. in the morning along with the water until tender. Then stone and rub pulp through a sieve. Add sugar to pulp along with lemon­ YULE LOG CAKE juice, lemon-rind, and salt, then fold in the stiffly whipped whites of 3 oz. flour. eggs. Turn mixture into a buttered 3 eggs. fireproof dish. Stand in a baking 4 oz. sugar. tin surrounded with water, and bake I teaspoonful BaRwicK's half an hour in a moderate oven. BAJmarzipan, before Then thicken icing with a little the chocolate icing is set. 87 YE OLDE MINCE PIES FLAKY PASTRY FOR MINCE PIES Mincemeat ! lb. flour . I lb. Valencia raisins. 3 oz . butter. I lb. tart apples. Pinch salt. I teaspoonful B aRWICK's 2 oz. glace cherries. BAKING P OWDER. 2 oz. crystallised jigs. 4 oz. lard. i lb. Demerara sugar. Water. ! teaspoonful grated nutmeg. Sift flour with baking powder and 2 lemons. salt. Rub in butter and mix to a I lb. currants. stiff paste with water. Put lard on I teaspoonful ground ginger. well floured board and press out I teaspoonful ground cinnamon. into thin pieces with a rolling-pin. Roll out pastry to a squarish shape. I lb. sultanas. Cover with lard ·and fold pastry 2 oz. each of citron, lemon, and sides to centre both ways, then over orange peel. in half. Pastry should be then ! teaspoonful ground cloves. folded in eight. I gill rum. I gill brandy. I tangerine. TO MAKE MINCE PIES t teaspoonful ground mace. Roll out, cut into rounds. Line ;llb. shredded suet. buttered tartlet tins with rounds, I saltspoonful salt. fill up with mincemeat, moisten edges with cold water, and cover. I always prepare the fruit before Cut across in the centre and bake starting to mix the mincemeat. in a quick oven. If wanted glazed, Stone and chop raisins, wash, dry, brush with beaten white of egg or and pick currants and clean sul­ water and dredge with castor tanas. Peel, core, and chop apples, sugar when pastry is half. cook~d and mince the figs, cherries, and Sometimes I make my mmce p1es mixed peel, which should be weighed as described, without using tartlet free from sugar. Blanch and chop tins. two ounces almonds. Mix all to­ gether in a large basin. Sti~ in sugar, ·-··-··-··-··-··-··-··-··-··-··-"1 suet, cloves, nutmeg, cmnamon, r BEFORE BAKING mace, and salt. Grate in the rind l To grease paper for lining tins, i of a tangerine and of one lemon. cake or tart tins, or p1e • Sprinkle over the strained juice of l dishes, always use unsalted the tangerine and two lemons. i l l butter, or clarified fat. l Mix ~horoughly with a wooden spoon, then stir in brandy and rum. 1 Never turn out a sponge roll or i Pot and seal like jam. If you want l laycr.cakes on a plain cloth or l a real meaty mincemeat, add to l paper. Sprinkle cloth or paprr l the above mixture half a pound of l all over with castor sugar be it minced, boiled tongue, or use beef i fore turning out cakes. • instead. Sometimes I add a liqueur l :\lwa vs sift icing sugar before ~ glass of curacoa to my mincemeat l usmg. J before filling up pies. Lt-..··~··--··--··--··--··--··---··--··--··-- 88 SCOTCH BUN with a skewer. Prick with a fork all over top, and brush with beaten Cake Crust egg. Bake till ready, then cool on a I! lb. flour. rack and keep at least a week before 6 oz. butter. cutting. I! teaspoonfuls BoRwrcK's BAKING POWDER. Beaten egg to mix. Mixture r-.. ;;;;;·;;~;~~;;l I lb. flour. l PA STRY l 2 lb. raisins. ! oz. pimento. l The cooler the conditions when 6 oz. sweet almonds. l making pastry, the lighter the 2! lb. currants. l pastry. ! lb. Demerara sugar. The less liquid and the more 2 oz. citron peel. fat you put in shortcrust, the ! oz. cinnamon. shorter it will be. ! oz. ground ginger. Always roll out pastry on a 2 oz. lemon peel. lightly floured pastry board, I teaspoonful baking-soda. using a lightly floured rolling- Buttermilk when possible. (Or I pin, and rolling as lip,htly as use more eggs.) l possible. I tablespoonful brandy. l 2 eggs. l Before putting a cover on a pie l I teaspoonful cream of tartar. or a tart, wet the edges with ! lb. orange-peel. cold water all the way round, A little black pepper. then put on the pastry cover, I and press lightly round the Clean fruits, sifting soda and spices edges before trimming them I levenly. with flour. Add to flour mixture l stoned and chopped raisins, washed Always make an opening in the cleaned, and dried currants, minced centre of pies and tarts to t peels, chopped, blanched almonds, Iallow steam to escape. 1 beaten eggs, brandy, and butter­ The addition of a very small l milk or sweet milk. If preferred, I amount of baking powder, use more eggs and no milk. Grease l about a third of a teaspoonful l cake tin well, then make crust. Sift to a cupful of flour, will flour with a pinch of salt, lightly lighten pastry. rub in butter with tips of fingers, t stir in baking powder, and make Bake pastry in a quick oven­ I into a paste the consistency of good I from 375 to 400 degrees Fah., short crust with beaten egg. Line reducing temperature after cake tin smoothly with past(', mak­ pastry has risen to 375 de­ ing sure it is evenly thin all over. grees Fah. Smooth out all wrinkles. Fill in When making pastry cases for mixture-half of this quantity and cooked or fresh fruit fillings, two-thirds of the pastry makes a prick crust fu ll of holes with a ~ good-sized cake. Damp top of edge, fork to allow steam to escape flatten on round top. Make four whil e baking. holes right down to bottom of cake IL- ...... ~ ...-...·~··~ ...... --...... J 89 WHEATEN MEAL ALMOND BREAD FOR BISCUITS INVALIDS t lb. wheaten meal. 2 lb. blanched almonds. 2 oz. sugar. 3 eggs. · A little milk. Pinch salt. teaspoonful BORWICK's 2 oz. butter. t BAKING PowDER. 1 egg. I teaspoonful BoRWICK's Dry almonds and put them through BAKING POWDER. a mincer. Beat yolks of eggs. Mix with almonds, then stir in salt Rub butter into meal. Add sugar and baking powder. Lightly stir in and baking powder, and beaten egg stiffly frothed whites of eggs. Turn to make a stiff dough. Roll out to into a buttered baking pan. Stand half an inch thick. Prick all over. in a warmish place till double its Bake in a hot oven ten minutes. size, then bake.

HEALTH FOOD HONEY CAKES PUDDING I lb. flour. 4 oz. breadcrumbs. t lb. run honey. 4 oz. flour. i teaspoonful ground cloves. 2 tablespoonfuls ground almonds. 2 eggs. 3 eggs. Little nutmeg. i lb. butter. 2 oz. currants. 2 teaspoonfuls BORWICK's 2 tablespoonfuls treacle. BAKING POWDER. I teaspoonful BoRWICK's t cupful milk. BAKING POWDER. l grated lemon rind. 2 oz. brown sugar. t lb. castor sugar. 3 oz. shredded suet. i teaspoonful mace. Rind and juice I lemon. Sift flo~r with spices. Beat butter and sugar to a cream. Add flour Mix all well together and steam and eggs beaten with milk al­ two hours in a basin covered ternately. Stir in ground almonds with a buttered paper. Turn out and honey. Beat well and bake in a on a hot dish. Spike if liked with buttered shallow cake tin, or in an blanched, peeled and browned ordinary cake tin lined with almonds. Serve with custard sauce. buttered paper. 90 INDEX PAGE . PAGE Abernethy Biscuits 48 Buns-(continued) Almond- Cinderella 83 Bread 90 Coffee 48 Cake 42 Harrow ... 46 Cheese Cakes 51 Mother Hubbard 84 Fingers 50 Prairie 40 Icing 50 Scotch 89 Paste 86 Sultana Tea 41 Algerian Torte 65 Busy Bee Layer Cake 82 American Lemon Flan 29 Butter Icing 44 Apple- Butterscotch Flan ... 28 Duff 31 Butterscotch Sauce 38 Dumplings 33 Cakes- Flan 29 Almond ... 42 Puff 78 Berlin Sandwich 67 Apricot- Bristol 57 Cheese Cakes 51 Birthday, Party, or Simnel Cake 62 Custard ... 79 Cherry 60 Eggs 79 Chocolate 63 Flan 25 Chocolate Potato 66 A vignon Chicken Pie 19 Christmas 58 Bacon and Corn Fritters 13 Cinnamon 47 Baltimore Filling 57 Cinnamon Coffee 45 Banana Layer Cake 45 Coburg ... 49 Banbury Puffs 76 Cornish Cinnamon 66 Berlin Sandwich Cake 67 Cream 48 Birthday, Party or Simnel Cake ... 62 Crusty Loaf 65 Biscuits- Cupid 50 Abernethy 48 Demerara Ginger 62 Canadian Shortbread 52 Dripping 63 Cheese 33 Dundee ... 57 Cheese and Celery 72 Eccles 77 Drop 9 Eggless Fruit 66 Graham 16 Fairy 38 Memus 47 Farmhouse 60 Milk 40 Feather Coconut 63 Palace 41 Flannel Cakes II Shrewsbury 43 Glenogil Sand ... 47 W,heaten Meal 90 Hallowe'en 56 Black Magic Cream 56 Honey 90 Bran Muffins 37 Institute Pound Cake 59 Bread (see also Rolls) Jack Horner Slab Cake 83 Almond ... 90 Lady Baltimore ... 57 Brown Bread 17 Lemonade 64 Cottage Loaf 10 Lemon Cheese 45 Currant Bread 38 Lunch 56 Date Loaf 12 Madeira 60 Egg Bread 9 Marble 46 Forfar Fruit Loaf 35 Minaret 53 Nut Bread 14 Moka 61 Orange Walnut Bread ... 35 My Wedding 67 Raisin and Walnut Loaf 37 Newmarket 64 Sweet Tea Bread 35 New Year 61 Breadcrumb Muffins 16 No Egg Cake 63 Breakfast Rolls 11 Nursery ... 82 Bristol Cake 57 Oxford Plum 59 Brown Bread 17 Palace Queen 49 Brown Muffins 11 Seed Cake 60 Buns- Sherwood 64 Carolina ... 40 Simple Sponge 65 Cherry 42 Snow Cake 65 91 INDEX-continued PAGE PAGE

Cakes-(continued) Corn Girdle Cakes 0 0 o 12 Spiced Fruit 58 Cornish- Strawberry 62 Apple Flan 29 Sultana ... 61 Cinnamon Cake 66 Tangerine Gateau 55 Pasties 21 Telegram 59 Cottage Loaf 10

Walnut 00 0 64 Crackers, Oatmeal 41

Walnut Layer 000 53 Cre.am-

Wedding 67 Baskets ,.o 76 Yule Log 87 Black Magic 56 Calf's Brain Fritters 74 Cake 48 Cambridge Sausage Pudding 22 Fish Crescents 68 Canadian Drop Scones II Cream Scones 44 Shortbread Biscuits 52 Creole Waffles 39 Carolina Buns 40 Cromer Pudding 26 Carrot Pancakes 80 Crossway Cheese Cakes 76 Cerise Puddings 24 Crusts- Cheese- Potato 21

Biscuits 000 33 Quick 20 Celery Biscuits 72 Rice 20

d'Artois .. o 34 Rich Short 30 Feathers ... 34 Short 27 Muffins 17 Spiced Short 31 Pastry 72 Suet 22

Straws 17 Crusty Loaf Cake . 0 0 65 Cheese Cakes- Cup Cakes, Watford Nut ... 41 Almond ... 51 Cupid Cakes 50 Apricot ... 51 Currant Bread 38 Crossway 76 Custards- Chelmsford Pudding 24 Apricot 79 Chelsea Rock Cakes 47 Confectioners' 55 Cherry- Cream Filling 55 Buns 42 Strawberry 77 Cake 60 Damson Pudding 0 0. 26 Cream Jelly 80 Chicken Cream Pie 19 Date and Apple Tart 30 Date Loaf ,.o 12 Chocolate- Deeside Puffs Cake 63 75 Cream .Pie 29 Demerara Ginger Cakes 62 Devonshire Pie 0 0 0 21 Fingers 000 42 Devonshire Splits .. 0 36 Icing 54 Doughnuts .. 0 48 Potato Cake 66 Dripping Cake 63 Pudding o •• 33 Drop Biscuits 9 Roll 54 Dumplings ... 23 Christmas- Apple 33 Cake 58 Potato 15 Mince Pies 88 Dundee Cake 57 Pudding o•o 86 Pudding 000 24 Yule Log Cake 87 Cinderella Buns 83 Easter Meringue 79 Cinnamon Cakes 47 Eccles Cakes 77

Cinnamon Coffee Cakes 45 Egg Br.ead 000 9 Cornish Cake 66 Eggle~s Fruit Cake 66 Coburg Cakes 49 English Shortbread 85 Coconut- Epsom Roly Poly ... 26

Pineapple Layer Cake .. 0 54 Eton Fingers 83 Rocks 44 Fairy Cakes 38

Waffles 000 39 Faris, Oatmeal 9 Coffee Buns 48 Farmhouse Cake 60 Cold Velvet and Jelly Pudding 77 Scones 10 Coliseum Fudge Sandwich 53 Feather Coconut Cake 63 Confectioners' Custard 55 Felixstowe Tart ..... o 30 92 INDEX-continued PAGE PAGE Fillings- Iced Vanilla Sandwich 51 Baltimore 57 Icings- Custard Cream 55 Almond ... 50 Fudge 54 Butter 44 Meat 74 Chocolate 54 Pineapple 54 Meringue 40 Walnut ... 53 Royal 87 Finger Scones 37 Tangerine 56 Fingers, Almond 50 Institute Pound Cake 59 Chocolate 42 Iona Tartlets 76 Eton 83 Irish Veal and Kidney Pie 19 Fish Bouchees 69 Five O'clock Tea Cakes 45 Jack Horner Slab Cake 83 Flaky- Jam Tarts 32 Pastry 18 Koko Gems 43 Pastry {for Mince Pies) 88 Lady Baltimore Cake 57 Flannel Cakes II Lamb Pie with Rice Crust 20 Flans- Lancashire Nuts 52 American Lemon 29 Layer Cakes- Apricot ... 25 Banana . .. 45 Butterscotch 28 Busy Bee 82 Cornish Apple 29 Coconut Pineapple 54 French Fruit 28 Grampian 55 Forfar Fruit Loaf .. . 35 Walnut ... 53 French Fruit Flan 28 Lemon Cheese Cakes 45 Fried Bacon and Corn Fritters 13 Lemon Flan 29 Fritters- Lemonade Cake 64 Calf's Brain 74 Lentil and Cheese Rolls 75 Corn 13 Lunch Cake 56 Hawaiian 25 Madeira Cake 60 Palestine ... 74 Maids of Honour 49 Prawn 74 Marble Cake 46 Sardine ... 73 Marmalade Pudding 32 Frosted Orange Pie 30 Meat- Fudge- Filling 74 Cake Sandwich ... 53 Pas ties 70 Filling 54 Memus Biscuits 47 Meringue Icing 40 Genoettes 44 23 Gingerbread Michaelmas Meringue Pie 36 Milk Biscuits 40 Gingerbread Pudding 26 53 Ginger (Demerara) Cake ... Minaret Cake 62 Mince Pies ... 88 Gipsy Pie ... 18 61 Girdle Cakes Moka Cake 12 Mother Eve's Pudding 31 Glenogil Sand Cakes 47 84 Gooseberry Fool ... 79 Mother Hubbard Buns Graham Biscuits ... Muffins- 16 Bran 37 Grampian Layer Cake 55 16 Girdle Cakes (Corn) Breadcrumb 12 Brown I 1 Hallowe'en Cake ... 56 Cheese 17 Harrow Buns 46 Sally Lunn 38 Hawaiian Fritters 25 Sausage ... 68 Health Food Pudding 90 Mutton Pie ... 19 Hermit's Kisses 42 My Favourite Cake 85 Hertfordshire Oven Scones 13 My Wedding Cake 67 Highland Roll 23 Naartje Trifle 78 Honey Cakes 90 Newmarket Cake ... 64 Hong Kong Pudding 25 New Year Cake 61 Horseshoe Rolls 10 No Egg Cake 63 Hot Rolls ... 16 Norfolk Pancakes ... 74 Hot Scones ... 39 Nursery Cake 82 Hydropathic Pudding 80 Nut Bread ... 14 93 INDEX-continued PAGE PAGE Oatmeal­ Prune Whip 87 Cakes 16 Puffs­

Crackers 000 41 Apple 78

Faris .. 0 9 Banbury 76

Orange­ Deeside 000 75 Pie 30 Puddings- Roly Poly 27 Apple Duff 31 Sponge Sandwich 51 Cambridge Sausage 22

Walnut Bread .. 0 35 Cerise 24 Oxford Plum Cake 59 Chelmsford 24 Christmas 86 Palace Biscuits 41 Cold Velvet and Jelly 77

Palace Queen Cakes 49 Cromer oOo 26

Palestine Fritters o o o 74 Damson .. o 26 Pancakes- Dundee .. o 24 Carrot 80 Gingerbread 26

Norfolk .. 0 74 Health Food 90 Rock Potato 69 Hong Kong 25 Simple 34 Hydropathic 80 Pastry­ Marmalade 32 Cheese 72 Mother Eve's 31 Flaky 18 Peter Pan Pudding 81 Quick Crust 20 Plum 86

Rough Puff 75 Railway .. 0 32 Peter Pan Pudding 81 Redcap .. o 33 Pies- Red Riding-Hood Pudding 81 A vignon Chicken 19 Steak and Kidney 21

Chicken Cream 0 0 0 19 Steamed Chocolate 33 Chocolate Cream 29 Syrup Batter 32

Devonshire 21 Wendy .. 0 81 Frosted Orange 30 Yorkshire 75 Gipsy 18 Irish Veal and Kidney 19 Quick Crust 20 Lamb 20

Michaelmas Meringue Pic 23 Railway Pudding .. 0 32

Mutton .,o 19 Raisin and Walnut Loaf .. 0 37

Pineapple Cream 28 Raspberry Trifle 0 0 0 78

Pork 20 Redcap Pudding .. 0 33 Rice Cheese 70 Red Riding-Hood Pudding 81

Roman 000 70 Rhubarb Tart 23 Russian Fish 68 Rice-

Seaside 00 0 71 Crust 20 Steak and Kidney 18 Hedgehog 79 Pineapple- Rice and Cheese Pic 70 Cream Pie 28 Sweet Waffles 39 Filling 54 Rich Short Crust 30 Plum Pudding 86 Ritz Creams 27 Porcupine Peaches 80 Rock Cakes 46

Pork- Chelsea o o o 47 Pie 20 Spiced 49 Shortcake 69 Rock Potato Pancake 69 Potato­ Rolls- Crust 21 Breakfast II Dumplings IS Cnocolate 54

Pasties 00 0 70 Highland 23

Rock Pancakes 0 0 0 69 Horseshoe 10 Rolls 17 I-Iot 16 Scones 38 Lentil and Cheese 75 Pound Cake 59 Potato 17

Prairie Bun 40 Sausage ooo 73

Prairie Pocket Books 14 Savoury .. 0 71 Prawn Fritters 74 Spotted Dick 82 94 INDEX-continued PAGE PAGE Roly Poly- Steak and Kidm~y Pie 18 Epsom 26 Steak and Kidney Pudding 21 Orange ... 27 Steak en Casserole 22 Roman Pie 70 Steamed Chocolate Pudding ... 33 Rough Puff Pastry 75 Strawberry- Royal Icing 87 Ca.ke 62 Russian Fish Pie ... 68 Cream 27 Custard 77 Sally Lunn Muffins 38 Suet Crust ... 22 Salmon Vol au Vents 73 Sultana- Sand Cakes 47 Cake 61 Sandwich- Scones 43 Coliseum Fudge ... 53 Tea Buns 41 Iced Vanilla 51 Sweet Rice Waffles 39 Sponge ... 51 Sweet Tea Bread ... 35 Sardine Fritters 73 Swiss Trifle 78 Sauce, Butterscotch 38 Syrup Batter Pudding 32 Sausage- Tangerine- Muffins ... 68 Gateau ... 55 Rolls 73 Icing 56 Savoury- Tango Trifle 77 Balls for Pies 18 Tarts- Rolls 71 Felixstowe 30 Scones- Jam 32 Canadian Drop ... 11 Date and Apple ... 30 Cream 44 Scotch Rhubarb 23 Farmhouse 10 Tea Buns (Sultana) 41 Finger 37 Tea Cakes (Five O'clock) ... 45 Hertfordshire Oven 13 Tea Cakes (Welsh Cream) 37 Hot 39 Tartlets (Iona) 76 Potato 38 Telegram Cake 59 Scotch 13 Thrums Bannocks ... 10 Shetland 36 Tip Tops 52 Sultana 43 Toad in the Bunker 72 Scotch- Trifles- Bun 89 Naartje ...... 78 Rhubarb Tart 23 Raspberry 78 Scones 13 Swiss 78 Seaside Pie ... 71 Tango 77 Seed Cake ... 60 Tunis Gems 43 Sherwood Cake 64 Shetland Scones 36 Vanilla Sandwich (Iced) 51 Shortbread- Veal and Kidney Pie 19 Biscuits ... 52 Waffles 14 English ... 85 Coconut ... 39 Shortcake, Pork 69 Creole 39 Short Crust 27 How to Serve 40 Rich 30 Sweet Rice 39 Spiced 31 Walnut- Shrewsbury Biscuits 43 Cake 64 Simple Pancakes ... 34 Layer Cake 53 Simple Sponge Cake 65 Orange Bread 35 Snow Cake ... 65 Watford Nut Cup Cakes ... 41 Spiced- Wedding Cake 67 Fruit Cake 58 Welsh- Fruit Wheels 52 Cream Tea Cakes 37 Rock Cakes 49 Pastry 72 Short Crust 31 Wendy Pudding ... 81 Sponge- Wheaten Meal Biscuits 90 Cake 65 Ye Olde Mince Pies 88 Sandwich (Orange) 51 Yorkshire Pudding 75 Spotted Dick Roll ... 82 Yule Log Cake 87 95 For your . Friend If you have a friend who would like a copy of this book, we shall be pleased to forward one to her on receipt of her name and address on a post-card addressed to : Dept. C.B.S. G. BORWICK & SONS, LTD., I Bunhill Row, London, E.C.r.

CAKE MAKING COMPETITIONS Do you know that BORWICK'S are offering valuable prizes in connection with CAKE MAKING COMPETITIONS? These are taking place all over th~ country ; thousands have already been held. Certificates of Merit are also awarded. Ask the Secretary of your Women's Institute, or any local organiser of Bazaars, Fetes, etc., to write to us for full particulars. Here are some recipes which have proved especially popular for Competitions :-

CHERRY BUNS ...... page 42. LUNCH CAKE ...... page 56. INSTITUTE POUND CAKE page 59· MADEIRA CAKE page 6o. FARMHOUSE CAKE ... page 6o. GEORGE BORWICK & SONS, LTD., I BUNHILL Row, LONDON, E.C.I. 96 \ ' ' ·' BORWitCK's Baking Powdet~