Another method. One pound of sugar, a tea-
cupful of milk or water, four ounces of butter,
and half an ounce of volatUe salts. Put the
sugar and milk in a clean saucepan over the fire,
let them boil up, and see if all the sugar is dis-
solved; if not, give it another boil or two, and
set it aside to cool. It will be ready for use
when cold.
Rub the butter in with the flour, make a bay,
pour in the sugar, and make the whole into a
dough of a moderate stiffness. In the last
method, the volatile salts should be pounded
and mixed Avith the sugar, and sufiicient flour
should be used to make them of a jjroper con-
sistence, keeping the dough in a loose state
until it is nearly of the size required ; then work
it together ; take a part of the dough, mould it
in a square piece, and lay it over the impressions
or figures carved in a block of wood, and press
it in ; keep your hand firm on it, that it may
retain its place; have a thin knife which ia
made for this purpose, called a toj' knife, rub it
over a damp cloth, or pass it thi'ough flour ; lay
it flat on the block, and cut off the superfluous
dough ; take the biscuits out and place them on
tins slightly buttered, so as not to touch each
other; wash them over lightly with milk, and
bake them in a very hot oven. This mixture is
the best for persons who are not very expert in
cutting them. Those made according to the
first recipe, the dough Ls apt to get tough if
worked or moulded too much — an error which
inexperienced persons are very liable to covsv-
■mit.^Head.
Rout Cakes. — No. l. Boat half a pound
of butter to cream, add half a pound of
ROU
(774)
ROY
powdered sugar, one pound of flour, and half a
pound of picked and dried currants. Mix the
dry ingredients thoroughly, and make them
into a stiff paste with three eggs beaten np
with a glassful of brandy and a table- spoonful
of rose or orange-flower wate✪ Rout Cakesr. Sprinkle some
mixed flour and powdered sugar over a baking-
tin, drop the preparation upon it in small knobs,
and bake these in a quick oven. No. 2. Beat
four ounces of butter to cream, and add four
ounces of sugar, six ounces of dried floui', the
well-beaten yolks of six eggs, and a flavouring
of grated lemon, pounded almonds, and orange-
flower or rose water. Beat the mixture briskly
for a few minutes, and pour it into a shallow
mould lined with buttered paper. Bake in a
weU-heated oven. Let it get cold, then cut it with
a very sharp knife into small fancj' shapes of
any kind, and moisten these with white of egg
beaten up with powdered white sugar. Crisjj
them before the fire, and when the icing is set
put them in a cool dry place till wanted.
Page 1606 · 1 recipe record on this page
Presented as published in 1892. 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
Another method. One pound of sugar, a teacupful of milk or water, four ounces of butter, and half an ounce of volatile salts. Put the sugar and milk in a clean saucepan over the fire, let them boil up, and see if all the sugar is dissolved; if not, give it another boil or two, and set it aside to cool. It will be ready for use when cold.
Rub the butter in with the flour, make a bay, pour in the sugar, and make the whole into a dough of a moderate stiffness. In the last method, the volatile salts should be pounded and mixed with the sugar, and sufficient flour should be used to make them of a proper consistence, keeping the dough in a loose state until it is nearly of the size required ; then work it together ; take a part of the dough, mould it in a square piece, and lay it over the impressions or figures carved in a block of wood, and press it in ; keep your hand firm on it, that it may retain its place; have a thin knife which is made for this purpose, called a toy knife, rub it over a damp cloth, or pass it through flour ; lay it flat on the block, and cut off the superfluous dough ; take the biscuits out and place them on tins slightly buttered, so as not to touch each other; wash them over lightly with milk, and bake them in a very hot oven. This mixture is the best for persons who are not very expert in cutting them. Those made according to the first recipe, the dough is apt to get tough if worked or moulded too much — an error which inexperienced persons are very liable to commit. Read.
Rout Cakes. — No. l. Beat half a pound of butter to cream, add half a pound of
ROU
(774)
ROY
powdered sugar, one pound of flour, and half a pound of picked and dried currants. Mix the dry ingredients thoroughly, and make them into a stiff paste with three eggs beaten np with a glassful of brandy and a table- spoonful of rose or orange-flower water. Sprinkle some mixed flour and powdered sugar over a bakingtin, drop the preparation upon it in small knobs, and bake these in a quick oven. No. 2. Beat four ounces of butter to cream, and add four ounces of sugar, six ounces of dried flour, the well-beaten yolks of six eggs, and a flavouring of grated lemon, pounded almonds, and orangeflower or rose water. Beat the mixture briskly for a few minutes, and pour it into a shallow mould lined with buttered paper. Bake in a weU-heated oven. Let it get cold, then cut it with a very sharp knife into small fancy shapes of any kind, and moisten these with white of egg beaten up with powdered white sugar. Crisjj them before the fire, and when the icing is set put them in a cool dry place till wanted.
Records on this page
Rout Cakes