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Classic
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page 237
ginger; melt three quarters of a pound of butter, with half a pint of milk; when
just warm, put to it a quarter of a pint of yeast, and work up to a good dough.
Let it stand before the fire a few minutes before it goes to the oven; add
seeds, or currants, and bake an hour and a half.
Another.--Mix a pound and a half of flour, and a pound of common lump-sugar,
eight eggs beaten separately, an ounce of seeds two spoonfuls of yeast, and the
same of milk and water.
Note. Milk alone causes cake and bread soon to dry.
Common Bread Cake.
Take the quantity of a quartern loaf from the dough, when making white bread,
and knead well into it two ounces of butter, two of Lisbon sugar, and eight of
curranys. Warm the butter in a tea-cupfull of good milk.
By the addition of an ounce of butter, or sugar, or an egg or two, you may make
the cake the better. A tea-cupful of raw cream improves it much. It is best to
bake it in a pan, rather than as a loaf, the outside being less hard.
Queen Cakes.
Mix a pound of dried flour, the same of sifted sugar, and of washed clean
currants. Wash a pound of butter in rose-water, beat it well, then mix with it
eight eggs, yolks and whites beaten separately, and put in the dry ingredients
by degrees; beat the whole an hour; butter little tins, tea-cups, or saucers,
and bake the batter in, filling only half. Sift a little fine sugar over just as
you put into the oven.
Another way. Beat eight ounces of butter, and mix with two well beaten eggs,
strained; mix eight ounces of dried flour, and the same of lump-sugar, and the
grated rind of a lemon, then add the whole together, and beat full half an hour
with a silver-spoon. Butter small pattypans, half fill, and bake twenty minutes
in a quick oven.
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