Put all in a jar and cover over. Immerse the jar
in a saucepan of hot water. Keep the water boiling
until the contents of the jar are all dissolved. Strain
through muslin into a clean jar or mould. A piece
the size of a walnut to be taken occasionally.
J. F. C.
/
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes.
171
KING’S COLLEGE HOSPITAL TO SOUTH LONDON
BREAD, SCONES, Etc.
Bread.
i-i-lbs. of Flour.
iox. of Yeast.
2 tablespoonfuls caster Sugar.
1 pt. of new Milk (warm).
A pinch of salt✪ Bread.
Bake in round cake tins for £ an hour; let it rise in
a warm place before putting it into the tins.
Lady Methuen.
Brown Bread.
2lbs. brown Flour.
i teaspoonful of brown Sugar stirred into the Flour
first.
i teaspoon ful of Soda.
i teaspoonful of Tartaric Acid also to be stirred into
the Flour.
Mix with a pint of cold water✪ Brown Bread. To be put into a
quick oven immediately, and baked two hours.
Miss A. Todd.
Brown Scone.
^lb. Wheaten Meal.
|lb. Flour.
2 teaspoonfuls Baking Powder,
i teaspoonful Sugar,
i teaspoonful Salt.
\ teaspoon ful Carbonate of Soda.
Breakfastcupful of Buttermilk or Sweet Milk with a
little Vinegar✪ Brown Scone.
Mix dry ingredients, make into dough with milk,
and fire in slow oven for three-quarters of an hour.
Mrs. Bryett.
173
IN AID OF THE FUND FOR THE REMOVAL OF
Brown Bread.
i teacupful of Rye meal,
i teacupful of Indian meal.
1 teacupful of Molasses.
2 teacupfuls of Flour,
i^pts. sour Milk.
1 teaspoonful of Soda,
i teaspoonful of Salt,
i Egg.
Mix dry ingredients together. Dissolve the soda
in 2 tablespoonfuls of boiling water; add it and the
milk to the molasses. Stir well and pour on to the
other mixed ingredients. Beat egg and add it. Mix
thoroughly and pour into a well-buttered tin that
holds 2qts. Steam 4 hours, and then put into the
oven for 30 minutes.
Miss Barry.
Cinnamon Rolls.
ilb. Bread Dough,
ioz. Sugar,
ioz. Butter.
1 teaspoonful powdered Cinnamon.
Roll the dough iin. thick; spread the butter over,
sprinkle with sugar and cinnamon. Roll, cut into
slices iin. thick, place on well-greased dripping tin.
Set to rise ten minutes, bake in quick oven £ hour.
Miss Clementson.
Dropped Scones.
^lb. Flour.
5 teaspoonful Carbonate of Soda.
5 teaspoonful Cream of Tartar.
teaspoonful Salt,
ipt. of Butter or Sweet Milk.
Mix dry materials, add milk. Make into a thin
batter, like pancake mixture. Grease the hot girdle
with a little dripping or suet. Pour the batter in
tablespoonfuls on the girdle, keeping each well
separated; when slightly firm and little bubbles rise,
turn quickly with a broad knife. Serve hot.
174
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
French Rolls.
2lbs. Flour.
2ozs. of Butter,
ipt. of Milk.
^oz. German Yeast.
Put the milk into a pan with the butter in it, allow
it to get warm, then mix it with the yeast and stir
it into the flour. Mix exactly in the same way as
for bread; put it to rise; when risen, roll out and
make into small rolls and bake in a hot oven.
Miss C. Clements.
Ginger Buns.
ioozs. Flour.
40ZS. Butter.
40ZS. Treacle.
40ZS. White Sugar,
x teaspoonful of Baking Powder.
2 Eggs.
Joz. ground Ginger.
The butter to be rubbed into the flour, bread and
eggs added last; all to be well beaten together and
baked in a moderate oven.
Mrs. Wood.
Girdle Cakes.
jib. Vienna Flour.
Jib. Butter.
Caster Sugar.
Pinch of Salt.
Peel of 1 Lemon.
1 teacupful of clear Syrup. ✪ Brown Bread
Page 67 · 10 recipe records on this page
Presented as published in 1907. 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
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Put all in a jar and cover over. Immerse the jar
in a saucepan of hot water. Keep the water boiling
until the contents of the jar are all dissolved. Strain
through muslin into a clean jar or mould. A piece
the size of a walnut to be taken occasionally.
J. F. C.
/
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes.
171
KING’S COLLEGE HOSPITAL TO SOUTH LONDON
BREAD, SCONES, Etc.
Bread.
i-i-lbs. of Flour.
iox. of Yeast.
2 tablespoonfuls caster Sugar.
1 pt. of new Milk (warm).
A pinch of salt.
Bake in round cake tins for £ an hour; let it rise in
a warm place before putting it into the tins.
Lady Methuen.
Brown Bread.
2lbs. brown Flour.
i teaspoonful of brown Sugar stirred into the Flour
first.
i teaspoon ful of Soda.
i teaspoonful of Tartaric Acid also to be stirred into
the Flour.
Mix with a pint of cold water. To be put into a
quick oven immediately, and baked two hours.
Miss A. Todd.
Brown Scone.
^lb. Wheaten Meal.
|lb. Flour.
2 teaspoonfuls Baking Powder,
i teaspoonful Sugar,
i teaspoonful Salt.
\ teaspoon ful Carbonate of Soda.
Breakfastcupful of Buttermilk or Sweet Milk with a
little Vinegar.
Mix dry ingredients, make into dough with milk,
and fire in slow oven for three-quarters of an hour.
Mrs. Bryett.
173
IN AID OF THE FUND FOR THE REMOVAL OF
Brown Bread.
i teacupful of Rye meal,
i teacupful of Indian meal.
1 teacupful of Molasses.
2 teacupfuls of Flour,
i^pts. sour Milk.
1 teaspoonful of Soda,
i teaspoonful of Salt,
i Egg.
Mix dry ingredients together. Dissolve the soda
in 2 tablespoonfuls of boiling water; add it and the
milk to the molasses. Stir well and pour on to the
other mixed ingredients. Beat egg and add it. Mix
thoroughly and pour into a well-buttered tin that
holds 2qts. Steam 4 hours, and then put into the
oven for 30 minutes.
Miss Barry.
Cinnamon Rolls.
ilb. Bread Dough,
ioz. Sugar,
ioz. Butter.
1 teaspoonful powdered Cinnamon.
Roll the dough iin. thick; spread the butter over,
sprinkle with sugar and cinnamon. Roll, cut into
slices iin. thick, place on well-greased dripping tin.
Set to rise ten minutes, bake in quick oven £ hour.
Miss Clementson.
Dropped Scones.
^lb. Flour.
5 teaspoonful Carbonate of Soda.
5 teaspoonful Cream of Tartar.
teaspoonful Salt,
ipt. of Butter or Sweet Milk.
Mix dry materials, add milk. Make into a thin
batter, like pancake mixture. Grease the hot girdle
with a little dripping or suet. Pour the batter in
tablespoonfuls on the girdle, keeping each well
separated; when slightly firm and little bubbles rise,
turn quickly with a broad knife. Serve hot.
174
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
French Rolls.
2lbs. Flour.
2ozs. of Butter,
ipt. of Milk.
^oz. German Yeast.
Put the milk into a pan with the butter in it, allow
it to get warm, then mix it with the yeast and stir
it into the flour. Mix exactly in the same way as
for bread; put it to rise; when risen, roll out and
make into small rolls and bake in a hot oven.
Miss C. Clements.
Ginger Buns.
ioozs. Flour.
40ZS. Butter.
40ZS. Treacle.
40ZS. White Sugar,
x teaspoonful of Baking Powder.
2 Eggs.
Joz. ground Ginger.
The butter to be rubbed into the flour, bread and
eggs added last; all to be well beaten together and
baked in a moderate oven.
Mrs. Wood.
Girdle Cakes.
jib. Vienna Flour.
Jib. Butter.
Caster Sugar.
Pinch of Salt.
Peel of 1 Lemon.
1 teacupful of clear Syrup.