The tea-time recipe book (B book) / Brown & Polson.

  • Brown & Polson
Date:
[between 1900 and 1909?]
Catalogue details

Licence: Public Domain Mark

Credit: The tea-time recipe book (B book) / Brown & Polson. Source: Wellcome Collection.

    13/32 page 11
    Milk Bread. No. 10.-—SPICED BREAD. 14 oz. Brown & Polson’s Paisley Flour, 8 oz. Ordinary Flour. 1¥% gills Sweet Milk. I oz, Butter, Y tea-spoonful Salt. I oz. Castor Sugar. Ground Cinnamon to cover a sixpenny piece. Ground Cloves re 3 ss Measure out the ingredients. Butter and flour a round or square loaf tin. Mix the Paisley Flour, ordinary flour, sugar, salt, and spices well together. Rub in the butter cold. Make into a dough quickly with the milk, adding it a little at a time, till you have a soft and smooth dough. Pour into the prepared tin, and bake in a moderately-heated oven for about three-quarters of an hour. This bread may be baked to advantage in two or three smaller tins in place of one large tin, in which case a little over half-an-hour in the oven will be enough. No. 11.—PAISLEY ROLLS. 4, oz. Brown & Polson’s Paisley Flour. -8 oz. Ordinary Flour. Yolk of an Egg. ¥% tea-spoonful Sugar. 2o0z. Butter, ¥Y, tea-spoonful Sait. 1 gill Sweet Milk. Measure out the ingredients. Rub the butter into the flour. Add the salt, sugar, and Paisley Flour. Mix thoroughly. Beat up the yolk of the egg, add it to the milk, aud mix in lightly to the dry ingredients, making a moderately soft dough. Turn this on to a floured board, roll out till about % of an inch thick, cut into pieces about four inches square, roll these up into rolls, brush over with milk, and bake in a very quick oven for fifteen minutes. Cool on = tray. Small Cakes and Buns. No. 12.—HOT CROSS BUNS, 2 0z. Brown & Polson’s Paisley Flour. 1 level tea-spoonful Ground Cinnamon. 1 lb. Ordinary Flour, I level tea-spoonful Ground Mace. 4 oz. Butter. 4 pint Sweet Milk. 4 oz. Castor Sugar. 1 Egg. 2 oz. Currants. YY tea-spoonful Salt. A small piece of paste. Paste.—Any scraps of paste will do for the tops, or sufficient can be made with 1% oz. flour and a little milk or water. Measure out the ingredients. Rub the butter into the flour. Add the currants (cleaned), the sugar, salt, Paisley Flour, and spices, and mix well. Beat up the egg and add the milk to it. Mix this into the dry ingredients, making a moderately firm dough. Form into balls. Lay on a greased baking sheet. Roll out the paste thin, cut out crosses and put on the top. Brush over with milk or egg and dust with sugar. Bake ina. quick oven for fifteen minutes. Cool on a wire tray.
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