The homely cook : a homely talk about wholemeal cookery / The Natural Food Co., Ltd.

  • Natural Food Co.
Date:
[between 1900 and 1909?]
Catalogue details

Licence: Public Domain Mark

Credit: The homely cook : a homely talk about wholemeal cookery / The Natural Food Co., Ltd. Source: Wellcome Collection.

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    >. dainty, and are invariably pronounced to be nicer than any that can be bought from a confectioner. The ingredients are : Three heaped tablespoonfuls of wholemeal, a small teaspoon- ful of baking-powder, 2 oz. butter, a fresh egg, a heaped tablespoontful of castc-r sugar, a tea- spoonful: of cornflour, and a dczen crystallised cherries. Beat the butter to a cream, shake into it the wholemeal, and mix thoroughly, sprinkle over it the salt, mix again, then shake in the baking- powder and cornflour.. Well beat the egg and add to the meal, and mix quickly to a lght dough, adding a very little milk if the egg does not sufficiently moisten. Divide into twelve little cakes, leaving them rough. Put a cherry on the top of each cake, and set them_in small patty-pans, lightly greased. Bake for fifteen minutes in.a brisk oven. Wholemeal Ginger-Cake. The following recipe is very specially recom- mended for the making ofa plain, homely ginger- “cake that is sure to be a favourite with children, and is excellent to send away to boys at school. Take 12 oz. Allinson Wholemeal, 14 oz. candied peel, two teaspoonfuls ground ginger, half a teaspoonful carbonate of soda, half a teaspoonful salt, 4 oz. butter, a teacuptul of treacle, 4 oz. Demerara sugar, a quarter of a pint of milk, and one egg. Mix together the flour, peel, ginger and salt. Put the butter, sugar and treacle into a delicately clean sauce- pan, and heat over the fire till all are dissolved ; then add to the dry ingredients and mix well. Warm the milk and dissolve the carbonate of soda in it, add to it the egg well beaten, and
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