Ingredients of Soda Buns. 1 oz. of candied orange peel (chopped fine) 1 small teacupful of cream 2 yolks of eggs I white,, of a teaspoonful of carbonate of soda and add at once the yolks and whites of the eggs; when the whole is well mixed, dust over the soda and beat it well into the mixture. Rub an oven tin with spoon, and bake in a When they are firm to the touch all over butter, drop the buns on it with a moderate oven. and well colored underneath, they are done. 38.-Oat Cakes. Crumble the butter into the oatmeal; add the salt; work Ingredients. 2 lbs. of coarse Scotch oatmeal 4 lb. of butter I pinch of salt the meal into a dough with as little warm water as possible; roll them out very thin, and bake on a girdle or in a very thick frying pan till quite crisp. They may also be made without butter. 10 39.-Soda Scone. Rub the lard carefully into the flour in a basin until there Ingredients. are no lumps; add the salt; make 5 oz. of fresh Jard dry fine flour 1⁄2 saltspoonful of salt Some sour buttermilk 1⁄2 saltspoonful of carbonate of soda dough; mix it well in. it into a dough with the buttermilk; sift the soda carefully through your fingers over the Lay the dough on a pastry board with plenty of flour; knead it, roll it out to about half an inch thick. Put a girdle or very thick frying pan on the fire to warm; when it is well warmed triangles, lay it on the girdle, and bake. on one side, slightly browned, and with small bubbles on it, turn it over and bake in the same way on the other side. If you have not used up all the dough repeat the process. cut the paste into When it is done When the cakes are ready put a sieve near the fire, cover it with a cloth, and lay the scones on this as they are done. Eat at once with butter. Note-The lard may be omitted. 40.-Gingerbread Nuts. Rub the butter into the flour, add the ginger and lemon Ingredients. 1 lb. of sifted flour 34 of an oz. of finely powdered ginger The grated rind of a lemon 5 oz. of good butter honey 1⁄2 lb. of good treacle (slightly warmed) rind; add the lemon-juice, ho ney and treacle; knead to a firm paste and let it stand in a cool place for an hour or longer. Roll it out a quarter of an inch thick, cut it into small round cakes with a tin cutter, and bake in a quick oven till quite crisp, about fifteen minutes. 41.-Plain Dessert or Wine Biscuits. Rub the butter into the flour in fine crumbs and make Ingredients. 1 lb. of flour 2 oz. of fresh butter About half a pint of new milk it into a stiff paste with the milk. Roll the paste out about half an inch thick, and cut it with a tin cutter into round pieces the size of a rupee. Pile them one on the other till all are done; then roll them out very thin, prick them and lay them on lightly floured tins, the pricked side downwards; put them in a moderate oven for a few minutes. They should be very crisp and slightly browned. Mix the butter into the smallest possible crumbs in the a rolling pin, and when it is extremely smooth roll the paste out one-third of an inch thick, cut it into squares with a small cutter, and bake the biscuits in a very slow oven until they are quite crisp all over. Ingredients 6 oz. of butter 43.-Arrowroot Biscuits. Beat the butter to a cream; add the sugar; beat the eggs with the vanilla, add them to the butter; beat in the arrowroot and flour very gradually; when the whole is well mixed, 3, 3 eggs ,, sugar I breakfastcupful of arrowroot I 25 drops of vanilla fine flour let it stand two hours. Roll it out, cut into circles with a tin cutter, and bake in a moderate oven until quite crisp. 44.-Brown Bread Biscuits. The almonds are to be pounded without being blanched. Have together for twenty minutes with a wooden spoon; whisk the whites to a firm froth, add them to the rest. ready some small paper cases; fill them with the mixture, powder them with sugar, and bake in a moderate oven unti crisp. 45-Naples or Finger Biscuits. Prepare some batter as for Savoy Cake (see recipe); have ready a sheet of foolscap paper; cut it in two, fold each piece lengthwise in order to mark a straight line down the centre. Fill a biscuit forcer* with some of the batter; fold down the open end; hold the forcer in the right hand, press the batter out with the thumb, and guide the pointed end with the left hand. By this means the biscuits must be spread in straight lines like fingers, on each side of the straight line in the middle of the sheet of paper. When the sheet is full, place it on a baking sheet, sift finely pounded sugar over it; shake off the loose sugar, put the sheet in a very moderate oven, and bake for about a quarter of an hour. When there was none at hand we have made cones of thick cartridge paper which have answered the purpose very well. 46.-Finger Biscuits Glacé. Prepare some finger biscuits (see preceding recipe), or else bake the batter of Savoy or Spongecakes on a baking tin, and afterwards cut them into small cakes any sizes or shapes which may be liked. Prepare some chocolate, tea or coffee icing (see recipes), and while it is hot dip the finger biscuits or cakes in the icing and leave to dry. Cakes prepared in this way are delicious, and make a nice dessert dish. BREAD. GENERAL REMARKS. A brick oven heated with wood is far the best to bake bread in, but we have seen excellent bread made in the ordinary camp ovens; when these are used it is desirable to make it up in very small loaves or rolls, otherwise the surface becomes hardened and browned long before the heat has penetrated to the centre of the dough. When a brick oven is used it should be well heated with faggot wood and two or three solid logs; when it is cleared the door should be closely shut for quite half an hour before the baking commences. The heat will then be well sustained for a succession of bread, pies, cakes, and pastry. Bread requires great care to keep it wholesome and fresh. It should, as soon as it is perfectly cold, be laid in a large earthen pan with a cover which should be kept free from crumbs and frequently scalded, and then wiped very dry for use. Loaves which have been cut, should have a smaller pan appropriated to them, and this also should have the loose crumbs wiped from it daily. The pans should stand on two pieces of wood about four inches deep, so as to allow a current of air to pass under them. |