Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Cakes

Ginger Buns

Method; Rub the butter and dripping/lard into the flour, beat up the egg with a little milk and add together with all the dry ingredients to the flour etc. and mixed thoroughly. Divide into twelve small heaps on a greased tin and bake for fifteen minutes in a hot oven.

Lemon Buns

Method; Rub the butter into the flour, add all the dry ingredients; beat up the egg and milk and using this, mix the flour into a stiffest paste. Grease a baking tin and divide the mixture into twelve buns and brush over with a little sugar and milk. Bake in a quick oven for eight to ten minutes.

Almond Cakes

Method; Beat the butter and sugar into a cream, then add the eggs well beaten, alternately with the flour [well sifted] and beat for five minutes then add the ground almonds; spread the mixture in a baking tin which has been lined with oiled and lined paper. Bake for fifteen minutes, then remove from the oven and brush over with egg, spread over the top the chopped almonds. Return to the oven for a further fifteen minutes, or until the almonds are a pretty golden brown colour. When cold divide into fingers lengths or diamonds and serve as a pyramid.

Brandy Snaps a la Crème

Picture of Brandy Snaps a la Crème

Method; Put the butter, sugar, syrup and ginger into a saucepan and heat gently until the butter is melted, sift in the flour and add the lemon juice. Wax or grease a baking pan and pour into rounds a good distance apart one teaspoonful of the mixture. Baking in a slow oven until a deep golden brown; lift off with a knife and quickly round a slipper mould, with rough side out; when set remove the mould. Whip up the cream, add a little sugar and the vanilla, fill some with white cream, and the remained may be coloured pink, serve at once.

Cherry Cake

Method; Beat the butter and sugar to a cream beat up the eggs, added alternately with the flour and milk, and beat thoroughly; lastly add the lemon rind, fruit and baking powder. Pour into a mould well lined with oiled paper and bake in a moderate oven for one and a half hours.

Apple Cake

Method; Divide the pastry into two pieces; roll them out into rounds about seven inches across. Peel and core the apples, slice on to one of the rounds, leave an inch gap at the edge. Cover with sugar, moisten the edges with and lay the other round on top then press the edges together. Decorate the edges, score the top with a knife and brush over with cold water and dust with sugar, bake for twenty to thirty minutes.

Apple Cheesecakes

Method; Roll out the pastry and cut into rounds, then line some patty tins. Peel and core the apples then cut into quarters, place in a saucepan with one tablespoonful of water together with the cloves, then stew until soft. Add the butter and sugar and when dissolve mix with the cooked apples then rub through a fine wire sieve; beat up the eggs and add the apples. Place a little of the apple mixture into each patty tin and bake for fifteen minutes. The cakes may be decorated if so wished.

Apricot Cake

Picture of Apricot Cake

Method; Roll the pastry into a round the size of a dinner plate, roll scraps of pastry into strips to form edging. Wet the edges of the pastry and form a lip with the strips. Place on a flat baking tin, make two or three incisions with a fork in the centre of the round of pastry to keep it flat and bake until a light brown. Whip the eggs to a stiff paste and sweeten with two ounces of sugar and almond essence. Using a force bag add plenty of the stiff paste around the whole circle to produce a high edge then dust with sugar; return to the oven until it is lightly brown. In tandem with the above place a quarter pint of apricot juice with three ounces of sugar into a saucepan; boil gently until it sets, test by dropping a little from a spoon onto a plate. When both the pastry and the syrup had cooled arrange the apricots and pour over the syrup.

Banbury Cakes

Picture of Banbury Cakes

Method; Roll out the pastry to one eighth inch in thickness then stamp into six diameter rounds. Beat the butter and sugar into a cream then add the bread crumbs, egg, peel, currants and spice and mix well. Divide the mixture on each round of pastry and slightly moisten the edges, bring together and carefully seal. Turn over the cakes so that they have a smooth side to top and flatten slightly, brush over with water and dust with sugar and bake for fifteen minutes.

Cocoanut Cheesecake

Method; Roll out the pastry very thinly and line twelve patty tins; beat up the butter and sugar to a cream then add the egg, rice powder beat well; then add the cocoanut and baking powder. Place a good teaspoonful of the mixture in each tin and bake for fifteen minutes. Serve hot or cold.

Custard Patties

Picture of Custard Patties

Method; Roll out the pastry to quarter of an inch thickness and stamp out three inch rounds, using a two inch cutter stamp the rounds half way through. Place on a baking sheet and bake for fifteen minutes in a hot oven. When baked take out the centres and place two candied cherries in each and fill with stiff custard which has been sweeten and flavoured. Whip up the whites of the eggs very stiffly and add one tablespoonful of sugar and a little flavouring [the same that was used for the custard]. Full a forcing bag fitted with a fancy nozzle and decorate the top of each patty. Return to the oven and bake until brown, they can be served hot or cold.

Florentines

Method; Roll the pastry out into a square about one eighth of an inch thick, bake for ten minutes then spread with the jam. Whip the whites of the eggs into a stiff froth and add the flavouring and sugar. Spread over the jam and dust with sugar then bake in a slow oven until set. Cut into fingers and serve.

Merlitons

Method; Roll out the pastry as thin as possible and line some rather deep tartlet moulds. Crush the ratifies and put them into a basin with the egg and sugar, beat all together until light and frothy; add the butter [melted] and orange rind. Pour into the mould and dust thickly with sugar, bake in a moderate oven for fifteen to twenty minutes.

Orange Cheesecake

Method; Roll out the pastry, cut into rounds and line a dozen [12] patty tins. Beat the butter, sugar to a cream and add the egg and crushed Savoy biscuit, then the juice and rind of the orange mix well. Place a teaspoonful of the mixture in the patty tins and bake for fifteen minutes.

Pithiviers Cakes

Method; Roll out the pastry to quarter of an inch in thickness and stamp into three inch rounds. Set these aside and roll out the remaining pastry very thinly and stamp into three and half inch rounds, line some patty tins with these. Cream the butter and sugar then add the eggs, crumbs and almonds. Fill the patty tins, roll the edges and put on the tops, using a sharp knife cut a design in the pastry. Brush the top with an egg and bake for twenty minutes.

Red Currant Puffs

Method; Roll the pastry out to one eighth of an inch thickness and cut into squares of about six inches; brush with an egg and fold over cornerwise and press together. Bake for fifteen minutes, remove, brush with water and dredge with sugar, return to the oven for two minutes. When cold make a hollow in the centre with a sharp knife, using a paper cornet fill with red current jam or whipped cream.

Slippers a la Crème

Picture of Slippers a la Crème

Method; Roll the pastry out into a thin length of about sixteen inches, cut into ten or twelve strips one inch wide. Wet slightly one edge of each strip, grease the outside of some slipper moulds and wrap the strips of pastry around, allow the wetted edge to overlap. Brush the pastry with a little beaten egg and bake for ten minutes, remove the moulds and allow to cool. Whip the cream until stiff then add the sugar, vanilla and cochineal, fill each case and serve dished in a ring. If preferred the cream may be left white and sprinkled over with candied peel.

St. Honore Cake

Picture of St. Honore Cake

Method; Prepare the short pastry and roll out to the size of a breakfast plate and place on a baking tin. Make a pate a choux and put into a forcing bag with a plain nozzle, make a ring around the edge of the pastry within a half an inch of the edge, also add some little dots of the mixture onto the baking tin, then bake until brown and set. Went cold, dip the small pieces in the icing and place around the edge of the pastry, with cherries between. Moisten the flour and sugar with the yolks and milk, add flavouring, then heat, stirring constantly until the mixture thickens, then set aside and allow to cool. Whip up the egg whites into a very stiff constituency and stir lightly into the custard mixture. Form into egg shapes using two large spoons, a heap in the centre of the gateau.

Vanilla Slices

Method; Roll out the pastry to one eighth of an inch thickness and cut into two strips about four and a half inches wide, and a long as the pastry and bake in an oven for about ten minutes. While this is happening prepare the custard and flavour with vanilla, set aside to cool.
When the pastry is cold spread, spread the custard on one strip, cut the other strip into two inch lengths and place on top of custard strip. Cut into two inch slices using a sharp knife.

Welsh Cheese Cakes

Method; Line twelve small patty tins with pastry and place in each a teaspoonful of jam. Beat the butter and sugar to a cream, then add the beaten egg alternately with the flour and finally the lemon rind and baking powder. Place a teaspoonful of the mixture on top of the jam and bake in an oven for fifteen minutes, sprinkle with caster sugar before serving.

Snow Cake

Method; Beat the butter and sugar to a cream, add the beaten egg alternately with the potato flour and beat for ten minutes, then stir in the vanilla and baking powder. Pour into a flat baking tin which must be buttered, dusted with sugar then flour. The mixture should cover the tin to about half an inch thickness, then bake in a slow oven for about thirty minutes. Turn out when cold, and divide into finger lengths of fancy shapes, the cakes can be covered in icing in liked.

Surprise Cutlets

Method; Beat the castor sugar and butter into a cream, then add the beaten eggs, flour and cocoanut, mix well. Butter some small cutlet moulds and dust with sugar and flour and almost fill with the mixture, Bake for 15 minutes in a slow oven and turn out, when cool stick in the thin end of each about inch of angelica to represent the cutlet bone. Place in a round glass or silver dish. Boil the Demerara sugar, jam and water for ten minutes and then rub through a hair sieve and when cold pour around the cutlets. Half a pint of double cream may be whipped stiff, flavoured with sugar and vanilla and placed in the centre.

Rice cake

Method; Beat the butter and sugar into a cream, beat up the eggs and add alternately with the sifted flour then beat well, add the ground rice, lemon rind and baking powder. Pour into a mould lined with buttered or oiled paper and bake in a moderate oven for one hour thirty minutes.

Shrewsbury Cakes

Method; Beat the butter and sugar to a cream, add the flour, carraway seeds, cinnamon, egg and enough water to make a stiff paste. Roll out, cut into rounds and bake until a nice light brown. Note the caraway seeds may be left out if they a not to taste.

Cocoanut Cake

Method; Beat the butter and sugar into a cream then beat up the eggs and add alternately with the flour, sifted, to the butter and sugar. Beat thoroughly and lastly stir in the baking powder and cocoanut, then pour into a mould, well lined with oiled paper. Bake in a moderate oven for one and a half hours.

Ginger Cake

Method; Beat the butter and sugar to a cream, beat up the eggs and add to the syrup from the ginger. Add the eggs alternately with the flour, sifted, to the butter and sugar, beat thoroughly, adding the baking powder, ginger, lemon rind and the preserved ginger. Cut into three-eights inch squares and baking in a moderate oven for one and a half hours.

Gateau of Peaches

Method; Put the eggs and the sugar into a basin, place this over a pan of boiling water and whip briskly until warm; remove the basin and continue the whipping until the mixture is almost stiff enough to lift up with a whisk. Rub the peaches through a fine sieve and add two tablespoonfuls of puree to the mixture, the cochineal, one teaspoonful of vanilla and the flour passed through a sieve. Stir these in very lightly. Brush over a plain mould with melted butter, then throw into it some castor sugar, shake the mould to ensure it is coated evenly, turn over and shake out any surplus sugar, then do the same with flour. Pour in the mixture and pin around the outside a band of buttered paper and bake for about thirty minutes in a slow oven. Remove from the mould and when cold, cut into slices about one inch thick and spread thickly with the remaining puree. Place the slices together again a pour over the water icing which has been prepared as follows [six ounces icing sugar, two tablespoonfuls of liquid from the peaches and a little vanilla, stir over a gentle heat until warm and liquid, then pour over the cake and quickly dust with pistachios which have been blanched, chopped and dried. Serve as it is; a cake or a sweet around which the remaining peaches and a little whipped cream has been place.

Geneva Wafers

Method; Beat the butter and sugar into a cream, add the flour and the eggs well whipped, then beat thoroughly. Put a teaspoonful of the mixture on a buttered baking sheet, leaving a good space between each, bake in a slow oven and when nearly done, lift out, and roll on greased cornet moulds; put back in the oven to crisp. Fill withy whipped cream, jam or custard.

Ginger Bread Sponge

Method; Sieve the flour into a bowl and mix with the ginger, allspice and sugar, then put in the milk, syrup and butter into a saucepan and heat until the butter is melted, then add the flour etc.
Dissolve the soda in a little milk and add the beaten eggs, beat the mixture thoroughly then pour into shallow tin which has been lined with greased paper. Bake in a slow oven for thirty to forty minutes and when cold cut into fingers.

Little Apricot Cakes

Method; Beat the butter and sugar into a cream, add the egg well beaten and the flour [sifted] then beat the mixture thoroughly for five minutes. Butter some small dariole [small mould] moulds with dissolved butter; mix one teaspoonful of flour and one teaspoonful of sugar together, and with this, dust each mould, then three parts fill with the mixture and bake for fifteen minutes in a slow oven. Put the jam, Demerara sugar and water into a saucepan and boil for ten minutes or until it turns syrupy, then put through a fine hair sieve. Turn out the cakes and dip each into the puree and sprinkle with minced pistachio nuts or almonds. Place in a dish and strain around the base of the dish the remainder of the apricot puree, they can be served either hot or cold.

Meringues

Method; Whip up the whites very stiffly, add the sugar and whip thoroughly, also the essence and lemon juice. Place in a forcing bag and squeeze into egg or steeple shape according to taste on a baking tray, Set in a cool oven for two hours to dry; carefully remove from the tray and scoop out the centres and fill with whipped cream nicely flavoured or with jam. Brush with the white of an egg and stick two together and serve, the meringue may be coloured by adding a few drop of cochineal.

Mountain Cake

Method; Mix the baking powder and salt with the flour, rub in the butter then add the sugar, grated lemon rind, candied peel and the yolks of the eggs and beat with enough milk to moisten.
Then add the whites of the eggs which have been beaten into froth. Pour into a mould lined with greased paper and bake in a moderate oven for about forty five minutes.

Plum Cake

Method; Beat the butter and sugar into a cream and add the eggs [well beaten] alternately with the flour [sifted], then add the brandy and beat the mixture for ten minutes in a reasonable sized bowl.. Stone the raisins and chop slightly, also divide the cherries and cut up the peel into rather large pieces. Then add all these ingredients to the cake mix and mix well. Pour into a suitable sized cake tin which has been lined with oil paper and bake in a moderate oven for three to three and a half hours.