Scrap Cakes. — These are made with a breakfast-cupful of the
browned scraps which are left after pork-fat has been rended
down, minced small, put into a basin, and rubbed into
Jib. of flour. Add 2 table-spoonfuls of moist sugar, Jib. of
currants, washed and dried, Joz. of finely-chopped candied
peel, a little grated nutmeg, and 1 pinch of salt✪ Scrap Cakes, all mixed
together and moistened with a sufficient quantity of water to
make a light paste. Roll out the paste, and cut it into
Cakes with a round biscuit-cutter. Put them on a baking-
sheet, and bake in a quick oven for twenty minutes. A tea-
spoonful of baking-powder makes these Cakes a little lighter.
Sea Cakes. — Take lib. of ground almonds. Rub the yolks of
twelve hard-boiled eggs through a fine sieve. Make a smooth
paste with the eggs, almonds, and lib. of sugar, Jib. of warmed
butter, the zest (grated peel) of two lemons, Jib. of flour, loz.
of powdered cinnamon, and a little milk. Roll out the paste
to Jin. in thickness, and cut it into rounds with a biscuit-
cutter. Brush the Cakes over with egg, and bake in a slack
oven till done.
Short Cakes. — (1) Large. — Rub lOoz. of butter into lib. of
sifted flour until quite absorbed, and then add Joz. of salt and
Joz. of caster sugar. Make a bay in the flour, and pour in
J pint of water ; mix with the hands until all the water is
taken up, and then sprinkle over the top another gill of water
and mix to a smooth paste. Knead the paste well, gather it j
Cakes — continued.
together, and let it stand for one hour. Roll it out about
1 Jin. thick, and round it ; press the edges with your finger,
and with a knife make cuts across the Cake, about Jin apart
and Jin. deep. Butter a baking-sheet, place the Cake upon
it, and brush over the top with beaten egg. See Fig. 295.
Fig. 295. Short Cake.
(2) Prepare a puff paste with lib. of flour and Jib. of butter;
roll it out the last time to a very thin layer, cut it into
about four equal-sized pieces, trimming them either to a
square or round shape. Butter a baking-sheet, lay the pieces
of paste on it, and bake them in a brisk oven. Stew about
ljlb. of strawberries with sugar✪ Short Cake and a very small quantity
of water, and when sufficiently cooked turn them into a basin
and leave until cold. When the Cakes are baked and have
got quite cold, spread a layer of the strawberries over one, put
another Cake on the top of that, which also spread with the
strawberries ; proceed the same with the next Cake, and cover
with the remaining one. Sift caster sugar over the top of
the Cake, place it on a fancy dish, and serve. Preserved
strawberries may be used if fresh ones are unattainable
(3) Small. — Mix J teaspoonful each of salt and bicarbonate
of soda, and 1 teaspoonful of cream of tartar, in 1 pint of sifted
flour. Rub in 2oz. of butter until it is absorbed, then
add gradually J pint of milk or cold water, mixing with a
knife. Turn it out on to a well-floured paste-board, and toss
with the knife until floured ; pat it into a flat Cake, and roll
till Jin. thick. Cut it into Cakes with a small round cutter,
and put them quite close together on a greased baking- sheet,
and bake for ten or fifteen minutes. ✪ Small Cakes
Page 37 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scrap Cakes. — These are made with a breakfast-cupful of the browned scraps which are left after pork-fat has been rended down, minced small, put into a basin, and rubbed into Jib. of flour. Add 2 table-spoonfuls of moist sugar, Jib. of currants, washed and dried, Joz. of finely-chopped candied peel, a little grated nutmeg, and 1 pinch of salt, all mixed together and moistened with a sufficient quantity of water to make a light paste. Roll out the paste, and cut it into Cakes with a round biscuit-cutter. Put them on a bakingsheet, and bake in a quick oven for twenty minutes. A teaspoonful of baking-powder makes these Cakes a little lighter.
Sea Cakes. — Take lib. of ground almonds. Rub the yolks of twelve hard-boiled eggs through a fine sieve. Make a smooth paste with the eggs, almonds, and lib. of sugar, Jib. of warmed butter, the zest (grated peel) of two lemons, Jib. of flour, loz. of powdered cinnamon, and a little milk. Roll out the paste to Jin. in thickness, and cut it into rounds with a biscuitcutter. Brush the Cakes over with egg, and bake in a slack oven till done.
Short Cakes. — (1) Large. — Rub lOoz. of butter into lib. of sifted flour until quite absorbed, and then add Joz. of salt and Joz. of caster sugar. Make a bay in the flour, and pour in J pint of water ; mix with the hands until all the water is taken up, and then sprinkle over the top another gill of water and mix to a smooth paste. Knead the paste well, gather it j
Cakes — continued.
together, and let it stand for one hour. Roll it out about 1 Jin. thick, and round it ; press the edges with your finger, and with a knife make cuts across the Cake, about Jin apart and Jin. deep. Butter a baking-sheet, place the Cake upon it, and brush over the top with beaten egg. See Fig. 295.
Fig. 295. Short Cake.
(2) Prepare a puff paste with lib. of flour and Jib. of butter; roll it out the last time to a very thin layer, cut it into about four equal-sized pieces, trimming them either to a square or round shape. Butter a baking-sheet, lay the pieces of paste on it, and bake them in a brisk oven. Stew about ljlb. of strawberries with sugar and a very small quantity of water, and when sufficiently cooked turn them into a basin and leave until cold. When the Cakes are baked and have got quite cold, spread a layer of the strawberries over one, put another Cake on the top of that, which also spread with the strawberries ; proceed the same with the next Cake, and cover with the remaining one. Sift caster sugar over the top of the Cake, place it on a fancy dish, and serve. Preserved strawberries may be used if fresh ones are unattainable
(3) Small. — Mix J teaspoonful each of salt and bicarbonate of soda, and 1 teaspoonful of cream of tartar, in 1 pint of sifted flour. Rub in 2oz. of butter until it is absorbed, then add gradually J pint of milk or cold water, mixing with a knife. Turn it out on to a well-floured paste-board, and toss with the knife until floured ; pat it into a flat Cake, and roll till Jin. thick. Cut it into Cakes with a small round cutter, and put them quite close together on a greased baking- sheet, and bake for ten or fifteen minutes.
Records on this page
Scrap CakesSea CakesShort CakesShort CakeBiscuit CakesSmall Cakes