THE
“SURE to RISE”
COOKERY
BOOK
Project Gutenberg's The Sure to Rise Cookery Book, by T. J. Edmonds
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Title: The Sure to Rise Cookery Book
Is Especially Compiled, and Contains Useful, Everyday
Recipes, also Cooking Hints
Author: T. J. Edmonds
Release Date: August 15, 2015 [EBook #49707]
Language: English
Character set encoding: UTF-8
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When the weather is hot and sultry.
The dish that will then tempt the appetite is the cool, delightful Custard with Milk Pudding or luscious fruit.
Nothing is more delicious than a few stewed peaches, pears or apricots, served with custard made with Edmonds’ Custard Powder.
There is no element of uncertainty about the success of the custard—if you use Edmonds’ you can take the rest for granted.
Let the children have all the custards they want, and like Oliver Twist, they will be “waiting for more.”
| PAGE | |
| SCONES. | |
| Preserved Ginger Scones | 5 |
| Cinnamon Scones | 5 |
| Girdle Scones | 5 |
| Yorkshire Tea Scones | 6 |
| Scotch Scones | 6 |
| Carraway Biscuits | 6 |
| Brown Scones | 7 |
| Sultana Scones | 7 |
| Plain Scones | 7 |
| BREAD and ROLLS. | |
| Coffee Rolls | 8 |
| Milk Rolls | 8 |
| Date Rolls | 8 |
| Cottage Loaf | 9 |
| Aerated Bread | 9 |
| Brown Bread | 9 |
| PUDDINGS. | |
| Rice Pudding, without Eggs | 10 |
| Sago Puddings, without Eggs | 10 |
| Yorkshire Pudding | 10 |
| Bread and Butter Pudding without Eggs | 11 |
| Raspberry Pudding | 11 |
| Date Pudding | 11 |
| Rita’s Apple Pudding | 12 |
| Fruit Pudding | 12 |
| American Pudding | 12 |
| Dominion Pudding | 13 |
| Beef Steak Pudding | 13 |
| Cocoanut Custard | 13 |
| Suet Dumplings | 14 |
| Apple Dumplings | 14 |
| Rolled French Pudding | 14 |
| Baked Jam Roll | 15 |
| Hendy Pudding | 15 |
| Baked Apple Dumplings | 15 |
| Christmas Plum Pudding | 16 |
| Doughnuts | 16 |
| “Love in a ——” | 16 |
| PASTRY. | |
| Mince Pies | 17 |
| Mince Meat | 17 |
| Marmalade Cheese Cakes | 17 |
| Plain Puff Pastry | 18 |
| Short Pastry | 18 |
| Yorkshire Cheese Cakes | 18 |
| Apple Sandwich | 19 |
| A Good Pie Crust | 19 |
| Cornish Pastry | 19 |
| Testimonials | 20 |
| CAKES and BUNS. | |
| English Queen Cakes | 21 |
| Raspberry Delights | 21 |
| Chelsea Buns | 21 |
| Almond Fingers | 22 |
| Rich Plum Cake | 22 |
| Buffalo Cake | 22 |
| Small Cakes, without Eggs | 23 |
| Elsie’s Fingers | 23 |
| Pikelets | 23 |
| Factory | 24 & 25 |
| Rene’s Kisses | 26 |
| Sponge Sandwich | 26 |
| Sponge Roll | 26 |
| Christmas Cake | 27 |
| Express Cakes | 27 |
| New Zealand Buns | 27 |
| Sponge Cake | 28 |
| Rock Cakes | 28 |
| Children’s Cakes | 28 |
| Shortbread | 29 |
| Fruit Cake | 29 |
| Rice Cakes | 29 |
| Sunbeam Cake | 30 |
| Pancakes | 30 |
| Grated Nut Cakes | 30 |
| Afternoon Tea Cakes | 31 |
| Rice Cakes, without eggs | 31[4] |
| Walnut Cake | 31 |
| A Good Plain Cake | 32 |
| Chocolate Cakes | 32 |
| Ginger Snaps | 32 |
| Madeira Cake | 33 |
| Date Cake | 33 |
| Pyramids | 34 |
| Picnic Dainties | 34 |
| Seed Cake | 34 |
| Ginger Cake | 34 |
| Victoria Sandwich | 35 |
| Sultana Cake | 35 |
| Girdle Cakes | 35 |
| Growth in Sales | 36 |
| Lemon Tea Cakes | 37 |
| Tea Cakes, without Eggs | 37 |
| Tennis Buns | 37 |
| “Egg Powder” Rock Cakes | 38 |
| Small Cocoanut Cakes | 38 |
| Excellent for Suppers | 38 |
| Coffee Cake | 39 |
| Bath Buns | 39 |
| Cocoanut Delicacies | 40 |
| MISCELLANEOUS. | |
| Delicious Trifle | 41 |
| Egg Drink, without Eggs | 41 |
| To Make a Custard | 41 |
| Pear Ginger | 41 |
| Lemon Honey | 42 |
| Lemon Sponge | 42 |
| Edmonds’ Custards, with Stewed Fruits | 42 |
| Pineapple Jelly | 43 |
| Fig and Banana Salad | 43 |
| Baked Pears | 43 |
| Tomato and Macaroni | 44 |
| Tomato Soup | 44 |
| Apple Sauce | 44 |
| White Sauce | 44 |
| Tomato Sauce, No. 1 | 45 |
| Tomato Sauce, No. 2 | 45 |
| Easy Breakfast or Tea Dish | 45 |
| Salad Dressing | 46 |
| Apple Chutney | 46 |
| Tomato Sausage | 46 |
| Vegetarian Roast | 47 |
| Savoury Omelet | 47 |
| Ham or Tongue Omelet | 47 |
| Cooking Hints | 48 |
Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.
Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven.
Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle.[6]
Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds’ Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes.
Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven.
Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.[7]
Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven.
Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes.
Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water.[8]
Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones.
Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes.
Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry.[9]
Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven.
To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and place immediately in quick oven. (When fully risen open door to let out the steam just a second).
Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork. Bake about 20 minutes.[10]
Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual.
Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41); pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.
Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this.[11]
Slice sufficient white or brown bread (stale) to fill a good-sized pie dish, and spread each slice thinly with butter. Grease the dish, then lay in the slices, sprinkling some currants, sultanas, and sliced candied peel between each layer, adding a little sugar and spice also. Then moisten the bread with a cup of milk. Prepare a pint custard (see direction for Custard, page 41), and pour over while hot, grate nutmeg on; bake as usual.
Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours.
Mode.—Beat butter and sugar to a cream, add eggs, and beat well. Then add milk, dates (chopped up fine), lemon juice, and last sift in the flour and baking powder mixed. Steam 2 hours in a buttered mould.[12]
Mix thoroughly a teaspoon of Edmonds’ Baking Powder with a breakfastcup of flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of butter, beat all together 15 minutes. Place 2 inches of stewed apples (sweetened) in a pie dish. Pour in batter, and bake in quick oven; serve hot.
Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix flour and baking powder together, and add to mixture. Grease two small dishes, fill half full of fresh fruit, pour over the batter; bake 1 hour.
Core and halve the apples, beat eggs, add flour, baking powder and milk. Grease a pie dish; lay the apples in (cut part down), pour the mixture over, then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate half-hour.[13]
Rub butter into flour and Edmonds’ Baking Powder, add sugar, beat egg and milk together, and mix all into batter. Place some raisins at bottom of mould or basin, pour batter over, and steam for 1¼ hours.
Mix crumbs, flour, suet, salt to taste, and baking powder, with enough cold water to make stiff paste. Roll out and line a basin, leaving a small hole at the bottom of paste. Cut steak up and dredge with flour. Cut kidney small; add pepper and seasoning; cover with a thick layer of paste, and boil about 3 hours.
Put small teacupful of desiccated cocoanut in pie-dish, then make a pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour over cocoanut, and bake as usual.[14]
Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.
Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them ½ hour.
Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up, secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water.[15]
Beat butter (or dripping) to a cream, add all other ingredients, and sufficient water to make a dough, roll out into shape, and spread with apricot or raspberry jam, sliced apples, plums, or any fruit desired could be substituted for jam. Put in a baking dish; bake in moderate oven.
Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer of dough, then jam, steam 3 hours. Serve with sweet or jam sauce.
Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream.[16]
Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.
Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot.
A Golden Rule.—Hold fast to that which is good.[17]
Ingredients.—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18).
Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar.
Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.
Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven.[18]
Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times.
Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness.
Mode.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry.
To prepare the curd, boil 2 quarts of milk, and as it rises pour in either ½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve.
Pastry requires a hot oven; if it contains baking powder—must be baked at once.[19]
Mode.—Rub butter into flour, then add baking powder, make into a firm dough with water. Roll out to required thickness; mince all other ingredients together, and mix in egg last. Place mince between pastry, and bake.
Mix well together, then add 2 cups of water, and roll out. This makes light paste for pies, tarts, custard, etc.
Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.
——————
Dear Sir,—At the Levin and Horowhenua Autumn Shows I was awarded 10 Firsts, 3 Seconds, and 2 Highly Commended Prizes for Cakes, etc., made with your Baking Powder. I always recommend your Powder, as it is the best I have used.
——————
I have used your Baking Powder for 14 years, and would not think of using any other. When I first asked my grocer for it, he did not know anything about it, so he sent to Christchurch for it, and now has good sales. I have introduced it to many of my friends, and all are more than satisfied. My daughter-in-law received Second Prize in the Winter Show the first year she competed; she used your Powder.
——————
Dear Sir,—After using “Edmonds’ Prize Baking Powder” for a period extending over ten years, I have come to the conclusion that it is the best on the market, and highly recommend all who have not tried it to do so without delay.
March 23rd, 1911.
——————
Dear Sir,—I have been a big user of your Baking Powder for the last seven years. I have won prizes at various Shows for my cooking, and I have always used your Baking Powder. I use 1½ tins a month, and always refuse any other offered to me.
Beat butter and sugar to a cream, then beat in eggs. Mix currants with flour and baking powder, and add to mixture. Bake in hot oven.
Mode.—Cream butter and sugar together, add the egg; mix flour, baking, and custard powder together, and add by degrees to mixture. Place in greased patty-tins on cold oven shelf, and bake ten minutes. When nearly baked, place a teaspoonful of raspberry jam on each, and then bake a little longer.
Rub all dry ingredients together, mix with milk to desired paste, roll out, cover with spice, and sugar, and bake as usual.[22]
Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix flour and baking powder together, and add to mixture with the hand. Paste must be very stiff. Roll out thin. Make the icing with the white of the egg, spread on top of paste. Place chopped almonds on. Cut into fingers; bake moderate oven.
Take ½ lb. butter, and ½ lb. sugar, beat these well together with the hand to a cream, add 4 eggs, one at a time, beat well into the butter and sugar, lightly mix in 2 breakfastcups of flour previously mixed with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in ½ lb. sultanas. Bake at once thoroughly in fairly quick oven.
Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top.[23]
Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.
Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown.
Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk. Cook in small lots on hot greased girdle.[24]
Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam.
Beat eggs and sugar well, then add flour and baking powder mixed; bake in hot oven in sandwich tins.
Method.—Beat eggs and sugar till stiff and frothy, sift flour and baking powder, add water to eggs and sugar, then stir in the sifted flour and baking powder lightly and quickly, pour into greased tin, and bake in hot oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich.[27]
Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour. Brandy. Cook 4½ hours, moderate oven.
Mix flour, sugar, and Edmonds’ baking powder together, beat in the eggs and milk, put into small greased tins. Bake in moderate oven about 20 minutes.
Rub the butter into flour, sugar, and baking powder, then add the egg well beaten, and enough milk to make a stiff dough. Place in heaps on cold greased oven shelf. Bake quick oven 10 to 15 minutes.[28]
Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and powder together in dry state, then sift it in; beat all together, and bake in quick oven.
Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes.
Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes.[29]
Cream butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.
Mode.—Beat butter to a cream, add sugar gradually, then white of eggs (beaten 10 minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 2½ hours moderate oven.
Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes.[30]
Mode.—Whip butter and sugar to a cream, beat in eggs one by one, then add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in moderate oven 2 hours.
Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter.
Mix cocoanut with the flour, sugar, and Egg Powder. Soften the butter a little, then rub it lightly into the other ingredients, moisten the whole with the milk slightly warmed, and bake in moderate quick oven in buttered patty pans.[31]
Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.
Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.
Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top.[32]
Currants should be rubbed in a colander with a little flour before using.
Mix well together two breakfastcups of flour, two teaspoonfuls Edmonds’ Baking Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and half-cupful milk together, and moisten the lot. Bake in quick oven thoroughly.
Beat butter and sugar together, then add flour, baking powder, cocoa and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice with chocolate icing.
Cream butter and sugar together, add eggs, then flour and powder mixed well, roll out thin, cut into shapes and bake.[33]
Cream butter and sugar, add eggs one by one, beat well, add lemon juice, flour, and baking powder. Bake in buttered cake tin in moderate oven for about one hour. Ice the top if desired.
Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add flour, powder, and fruit. Bake about 1½ hours.
Beat butter and sugar to a cream, well whisk the eggs, sift dry ingredients together, make a hole in centre of flour, in which put butter and eggs, mix thoroughly but lightly; add flavouring liked, and bake in small patty pans in hot oven for about 10 minutes.[34]
Rub butter into flour, then stir in sugar, egg powder and sufficient milk to make firm dough. Roll and cut into rounds, place one teaspoonful of raspberry jam in the centre; wet the edges and press them together. Place on cold greased oven shelf. Bake 12 minutes.
Beat butter and sugar to a cream, then add the eggs, beating in one by one with the hand; lastly, add flour and baking powder, mixed together, with seeds and lemon peel as desired.
Mix dry ingredients, add eggs well beaten, and butter (melted) last of all; bake three-quarters of an hour.[35]
Warm the butter, and beat in the sugar, drop in the eggs one at a time, then the flour with the baking powder mixed, must be lightly beaten in; add flavouring and water gradually. The baking powder may be added last of all to give better results. Bake in quick oven 15 minutes.
Cream the butter and sugar together, add eggs well beaten, then the other ingredients; bake in moderate oven two hours
Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls Edmonds’ Baking Powder, and mix thoroughly. Mix into this ¼ lb. currants, pinch salt, a little nutmeg, and make into light dough with milk. Roll out, cut into rounds, bake 15 minutes on a girdle or in the oven. If required sweet, add tablespoonful sugar.
| In | 1905 | Tins Sold | 370,600 |
| ” | 1906 | ” | 429,780 |
| ” | 1907 | ” | 502,548 |
| ” | 1908 | ” | 655,668 |
| ” | 1909 | ” | 743,796 |
| ” | 1910 | ” | 818,772 |
| ” | 1911 | ” | 878,268 |
| ” | 1912 | ” | 1,077,084 |
| ” | 1913 | ” | 1,171,34 |
These are big figures, but the greatest record yet broken is in the tremendous increase of the number of dainty cakes, wholesome scones, and beautifully light puddings and pastry made by the thousands of housewives in the Dominion who use
Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes.
Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.
Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes.[38]
Rub the butter (or lard) into flour, add the other dry ingredients, and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven.
Rub butter into flour, mix in cocoanut, Edmonds’ baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes.
Edmonds’ Custards, served hot (grate little nutmeg on top to taste), are delicious also for children’s parties.
A tablespoonful of flour equals 1 ounce, and so on. One large breakfastcup of flour equals half pound.
To make sure that cakes are baked enough, stick a clean bright skewer, or straw through it; if it comes out clean and free from the cake mixture it is done, if otherwise, it requires longer cooking. Careful practice will bring you success.[39]
Cream butter and sugar, add syrup warmed and mixed with the coffee, together with sifted flour, add spices to creamed butter, add raisins and peel, then beat in baking powder; bake in moderate oven about 2 hours.
Beat butter and sugar to a cream, add the eggs, and beat few minutes longer, add other ingredients, and mix into moderate paste with milk. Place on cold oven shelf (greased), and bake about 12 or 15 minutes in hot oven.
Special.—If Edmonds’ Baking Powder should appear lumpy in tin, it will easily powder up again (with back of spoon) before using in cooking.
Always cream together the butter and sugar in a basin, before commencing to add the eggs already beaten; this will add success to your cakes.[40]
Rub butter into flour, add other dry ingredients, and mix, then add egg beaten, this should make stiff dough (if not add very little milk, as dough must be stiff). Place on cold greased oven shelf in small lots. Bake in hot oven from 10 to 12 minutes.
Send us your name and address when you require a new Cookery Book. Posted Free.
To soften scones always turn out on clean towel, and cover them with the ends.[41]
Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges.
Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar; when it boils add mixture, stir and place immediately into glasses (grate nutmeg on top to taste).
From a pint of new milk take enough to mix smooth one large dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of the milk to taste (say, a heaped dessertspoonful sugar), and when the milk is boiling, pour the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired).
Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft.[42]
Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds.
Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours.
Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard.[44]
Break up macaroni and boil in plenty of water slightly salted, boil one onion in the same water, strain and put a layer in a buttered pie dish, put next a layer of sliced tomato and the boiled onion, another layer of macaroni, and so on with pepper and salt on each layer till dish is full; have tomato on top layer, sprinkle bread crumbs over, and some little pieces of butter. Bake till tomatoes are cooked about one hour.
Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked.
Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously made smooth in a little milk. To this add salt (and, if preferred, 1 teaspoonful of olive oil). Serve hot. For parsley sauce, just add before serving half teaspoonful of finely-chopped parsley.[45]
Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains. When cool, add a quart of best malt vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.
Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all together with rest of ingredients 3 to 4 hours. Strain and bottle.
Pare and core six large apples, cut up, and stew half hour with small cup of water, then add small cup sugar, mash together with a wooden stirrer.
Stew gently some tomatoes with a little butter, pepper and salt, when soft mash with a fork, and add to them a well-beaten egg until they thicken. Serve on hot buttered toast.[46]
Mix all together, add sufficient milk (breakfastcup), then vinegar, stirring it until it thickens.
Chop ingredients up fine (or put all through a mincer, except apples, salt, pepper, and cloves). Cut apples as for stewing, put all into pot, cover with vinegar, boil slowly 4 or 5 hours.
Put meat through fine mincer, mash the tomatoes, and rub through a sieve, removing skins. Mix meat and tomatoes together, add beaten egg to bind mixture, form into cakes, roll in flour, egg, and bread crumbs, and fry in boiling fat.[47]
Brown some crusts of bread in the oven, shell peanuts and put them through the mincer, putting the bread through the mincer afterwards.
Take a cup of the bread crumbs, pour on them a little milk, just enough to moisten, but not to make them too soft.
Mix with them half a cup of the ground peanuts, salt, and a little powdered herb, either sage or thyme, and one minced onion, put all into a buttered pie dish, and bake slowly till nicely browned. If it appears to be getting too dry, a very little water may be put on top as it is cooking, or a few pieces of butter on top makes a fine improvement.
Beat eggs, mix flour smooth with a little of the milk, then add remainder; stir into the eggs, add parsley, onion, pepper and salt; put a small piece of butter or dripping in frying-pan, pour in the mixture, and cook gradually. When brown underneath, cut in pieces, and turn.
Is made by adding about 2 tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked, omitting parsley.
Cakes should be baked as soon as they are mixed.
Raisins should always be stoned.
Candied peel should always be thinly sliced.
For nice pastry, always sift the flour.
For scones and rolls, always use a very quick oven.
For buns and small cakes, a moderate quick oven.
For large cakes, not quite so quick.
For sponge cakes, a moderate oven.
Test the oven before baking—don’t guess.
Before baking, have everything ready, and suitable fire.
Never slam the oven door when cooking, it spoils cakes, pastry, and puddings.
Two breakfastcups of flour piled up equal 1 lb.
Wooden spoons are better than metal for all cooking.
Always rub butter or lard into the flour with the fingers, not the palms of the hand.
Currants, sultanas, raisins, or sugar equal ½ lb. in barely level breakfastcup.
Edmonds’ Baking Powder should always be mixed in dry ingredients, unless otherwise mentioned.
One breakfastcup of milk equals ½-pint; 1 teacupful of milk equals 1 gill.
A cake should rise before browning to its full height, especially sponge cakes.
You can always guess amount of butter to use in cooking by dividing the 1 lb. squares.
This book is published and edited by the manufacturers, with the hope that it may prove of service to all who are in any way interested with that very necessary and important branch of domesticity, cooking. If this COOKERY BOOK serves the end already mentioned, it will in some degree act as a return of thanks for the generous and whole hearted support given to EDMONDS’ “SURE TO RISE” BAKING POWDER by the general public.
Test it next time you bake—you will always use it.
Obvious punctuation errors repaired. As “breakfastcup” was used overwhelmingly more often than “breakfast cup,” the eleven uses of the spaced version were changed to conform to the 31.
Page 1, “Pubilshed” changed to “Published” (Published by)
Page 6, Yorkshire Tea Scones, “desertspoonful” changed to “dessertspoonful” (1 dessertspoonful sugar)
Page 19, Apple Sandwich, “dessertspoon” changed to “dessertspoonful” to match rest of usage (1 dessertspoonful cinnamon)
Page 19, Cornish Pasty neglects to mention that the pastry should be folded over and closed before baking.
Page 32, “teasponful” changed to “teaspoonful” (1 teaspoonful Edmonds’ Baking)
Page 34, Ginger Cake, “dessertspoons” changed to “dessertspoonfuls” to match rest of usage (2 dessertspoonfuls ground ginger)
Page 45, “stirer” changed to “stirrer” (with a wooden stirrer)
Page 47, “pea nuts” changed to “peanuts” (the oven, shell peanuts)
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