Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes. Florence White
to bake 10 to 15 minutes.
METHOD
1.Mix dry ingredients together.
2.Melt the butter with the lard; mix well in.
3.Beat the egg in the cold water.
4.Mix well in.
5.Put dough on floured board.
6.Roll out thin.
7.Cut out rounds about 2 inches across. Bake on a well-greased tin in a moderate oven.
Maize or Indian Meal Scones
1904
INGREDIENTS: Maize or Indian meal 1/4 lb.; white flour 1/4 lb.; lard 1 oz.; sugar 1 teaspoonful; cream of tartar 1/2 teaspoonful; bicarbonate of soda 1/4 teaspoonful; milk 1/4 pint.
TIME: 20—30 minutes.
METHOD
1.Rub the lard into the flour.
2.Mix it with the meal.
3.Add sugar, salt, cream of tartar and bicarbonate of soda.
4.Moisten with milk.
5.Knead well.
6.Cut into 4.
7.Place on a floured tin in a quick oven till nicely browned.
Cornish Potato Cake
1852
INGREDIENTS: Boiled potatoes 6; flour 1 1/2 lb.; dripping 1/2 lb.; currants 1/2 lb.; egg 1; milk 1/4 pint (4 oz.); cream of tartar 1 teaspoonful; bicarbonate soda 1/2 teaspoonful.
METHOD
1.Rub the dripping into the flour.
2.Add the rest of the dry ingredients and mix well.
3.Mash the potatoes and mix them in.
4.Make into a dough with the egg and milk.
5.Roll out one inch thick and bake till brown.
Devonshire Potato Cakes
One of Mrs. Seldon’s excellent recipes
INGREDIENTS: Boiled and mashed potatoes 1 1/4 lb.; flour 1/2 lb.; dripping 6 oz.; sugar 2 oz.; currants 2 oz.; egg 1, and a little salt.
TIME: 15 to 20 minutes.
METHOD
1.Rub the dripping into the flour.
2.Add the other ingredients.
3.Roll out, cut into rounds.
4.Bake in a hot oven.
5.Or if preferred fry the cakes.
6.Serve hot for tea.
Dorset Apple Cake
Miss Annette Vipan says: ‘I send the recipe of the apple cake as it was given me by a farmer’s wife in this village, North Chideock, Bridport. The quantities are my own as she weighed nothing.’
RECIPE
INGREDIENTS: Apple and flour equal quantities; fat half the quantity, sugar half the quantity; salt, a pinch; baking powder 3 teaspoonfuls to the lb. of flour; milk enough to make a firm dough.
TIME: To bake 3/4 to 1 hour.
METHOD
1.Rub the fat into the flour.
2.Add the salt and the baking powder.
3.Mix the sugar with the pared and chopped apple.
4.Stir into the flour mixture.
5.Make into a firm dough with the milk.
6.Make into a flat cake about 3/4 inch thick.
7.Bake in a round flat tin 3/4 to 1 hour.
8.Cut open, butter well, and eat hot.
[N.B.—Miss Vipan says: ‘Some make it in a cake tin 2—3 inches deep and eat it hot or cold with butter or cream. Also I am told they make it with gooseberries instead of apple, but I have not met with it. Some put in currants, but I think it is nicest as a tea cake, and it heats up well the next day.’—ED.]
Lancashire Potato Cakes
Mrs. A. L. Pollitt’s recipe
INGREDIENTS: Cold potatoes, preferably mashed, 6 oz.; flour 3 oz.; butter 2 1/2 oz.; salt, a pinch (about 1/4 teaspoonful); baking powder half a teaspoonful.
METHOD
1.Put all together in mixing bowl.
2.And work well together with the hand.
3.Roll out 1/2 inch thick making round cakes size of small plates.
4.Pinch the edges.
5.Bake in a good oven turning the cakes to brown.
Eat them the same day.
Norfolk Rusks
‘Very nice for tea, buttered, and will keep (in closed tin) fresh for a week or two.’
Mrs. K. M. SLAYMAKER, N. Topham, Diss, Norfolk.
INGREDIENTS: Plain flour 1/2 lb.; butter 1/4 lb.; 1 egg; pinch of salt; pinch of baking powder. Milk if needed.
TIME: to bake 20 to 25 minutes all told.
METHOD
1.Rub the butter into the flour.
2.Mix in the salt and baking powder.
3.Make into a stiff paste with the egg well beaten and if required a little milk.
4.Roll out about half inch thick or a little more.
5.Cut into rounds with small cutter.
6.Bake in fairly hot oven on a baking tin until risen.
7.Take out, pull in half and put back, rough side up, to brown. Should be nice and crisp-looking on the uneven side.
Suffolk Cakes
This recipe from Mrs. Anstey’s receipt book was obtained by her when staying with relatives in Suffolk before her marriage in 1859.
INGREDIENTS: Eggs 4; fine white sugar 1/2 lb.; lemon, the grated rind of half; butter 1/4 lb.; flour 1/4 lb.
TIME: to bake about 15 to 20 minutes in a quick oven.
METHOD
1.Beat the whites and yolks of the eggs separately; the whites to be beaten to a very stiff froth, and
2.the well-beaten yolks added.
3.Sift in the sugar.
4.Add the grated rind of half a lemon.
5.Beat in the butter which must be warmed.
6.Sift in the flour.
7.Bake in nests of small moulds, or small separate tins.
Cumberland Girdle Cakes
This