Chapter 18 assembled 20jy02
651-767 pp 281-333
These are all heat- and energy producing foods, but their value apart from this varies with the other ingredients used in addition to the flour - for example, eggs, milk, and dried fruit.
If more of the heat- and energy-producing foods are eaten than the body requires, the surplus is stored as fat. That is why people who are over-weight are often advised by their doctors to reduce the amount of cakes and pastry they eat. When planning meals for children, care should be taken to see that their appetites are not satisfied with these foods before they have had the necessary amounts of other important foods, such as milk, fish, meat, cheese, and vegetables.
Wheat flour is the one most commonly used, and is sold either as plain or self-raising flour, which is plain flour with the raising agent already mixed in. Self-raising flour is suitable for scones, plain cakes, and any recipes which use 3-4 level tsp. baking powder to 8 oz. [225g] plain flour. Although it is widely used for pastry-making, it does not give a true short pastry, but a crust like a rich scone or biscuit. This is very useful when there is not enough fat for making real short crust. Self-raising flour is not advisable for rich fruit cakes, as the large amount of raising agent tends to make the cakes rise up too much and then sink in the centre. Where the kind of flour is not specified in the recipes) either plain or self-raising may be used.
Plain flour is suitable for all cooking. It may be sold as a general-purpose flour for bread, cakes, and pastry or as flour specially prepared for either bread or cakes. A special cake-flour generally contains less gluten - the substance which makes flour tacky when it is mixed and kneaded. Too much gluten tends to make heavy cakes and pastry, especially if they are mixed or kneaded a lot.
A good flour for special cakes such as sponges can be made by mixing ordinary plain flour with some corn-flour, arrowroot, or soya flour. These contain no gluten. Instead of 8 oz. Flour [225g] (1½ c.) use 7 oz. Flour [200g] (1⅓ c.) and 1 oz. [25g] cornflour, or soya flour (3 level Tbs.) sifted together. Scones and pastry which have been kneaded and rolled excessively become like rubber to handle, and are hard and tough when baked. This can be remedied in pastry by allowing the dough to 'rest' in a cool place for ¼-½ hour, when the gluten, which is responsible for the rubbery consistency, loses some of its elasticity.
Wheat-meal and whole-meal flours can be used in pastry, plain cakes, and scones, but are not suitable for rich and delicate cakes. They generally need more raising agent and more moisture than whiter flours.
Cornflour, arrowroot, and soya flour are not suitable to use alone, as they contain no gluten, and the cakes will not rise well, and will be dry and crumbly, but, as described above, they are useful for adding to ordinary wheat flour to make it suitable for special cakes. Soya flour also adds nourishment, as it is one of the bodybuilding foods.
Semolina, ground rice, oatmeal, and barley products are used with a mixture of wheat flour to produce special results. They are not generally suitable for using alone.
Choosing Fats. See No.149.
For general notes on different kinds of sugar, see #596. Castor sugar is considered the best for cake-making and for sweet pastry, as it dissolves more readily than the coarser sugars and gives a finer cake. Syrup, honey, and treacle can be used, and generally produce a closer, more moist texture, desirable in chocolate cakes and gingerbreads. Some syrup is added to fruit cakes for moistness and extra flavour.
With the exception of currants, it is better not to wash dried fruit unless it is very dirty. Rubbing between two towels or in a colander with a very little flour should be sufficient cleaning for sultanas. Currants are washed, spread out on a rack, and left to dry overnight. They will not be completely dry next morning, but this makes certain that they will be plump and moist and improves the cake. Dates should be stoned and chopped; prunes can be easily stoned if put in a warm oven for a few minutes. Peel should be kept in a covered tin to keep it soft, and should be chopped or minced finely before using so that the flavour mixes well with the other ingredients. With the exception of currants, fruit should not be damp when added, or it may sink in the cake.
Choosing and Using Eggs. See Nos. 184-6.
Cakes and puddings never need be dull in flavour, because of the wide variety of flavouring materials available. There are all the flavouring essences and spices, as well as chocolate and coffee. A pinch of salt, too, makes all the difference to the taste of sweet foods.
BY AIR. Air is added to mixtures in three ways: by beating, as with a batter; by beating in eggs, as in sponges and creamed mixtures; and by folding a dough in layers, as when making flaky and puff pastry. When the mixture is cooked, the cold air expands and lightens the dough. Most mixtures depend partly on air and partly on the use of some other raising agent. Those which depend entirely on air to make them light need very careful handling. They are: flaky and puff pastry, short pastry (without baking powder), true sponges, choux pastry, Yorkshire pudding, pancakes, and meringues.
BY CARBON DIOXIDE, which is a gas, and expands on heating in the same way as cold air, and so lightens the mixture. Carbon dioxide is produced in mixtures in the three following ways:
1. By using bicarbonate of soda and some acid such as cream of tartar, or the acid in sour milk, syrup, or treacle. The last three are not very accurate, as the amount of acid varies. 1 level tsp. bicarbonate of soda plus 2½ level tsp. cream of tartar are equal to 4 level tsp. baking powder. These two should be used in the correct proportions, as if too much soda is used the flavour and colour of the mixture are spoiled. The use of extra soda is, however, liked by some, for example in soda bread and soda scones.
2. By adding baking powder or golden raising powder. These consist of bicarbonate of soda and an acid which may he cream of tartar or some other chemical. Their quality is controlled by law, and this is the most accurate way of raising mixtures.
Baking powders deteriorate if allowed to become moist, so always buy them in sealed tins and store in a dry place
The amount of baking powder needed to raise a mixture depends on the method of mixing and the other ingredients used. A mixture containing a number of beaten eggs needs less baking powder than the same mixture with no eggs. The tendency with modern recipes is to reduce the amount of beating a mixture receives and to do the raising with baking powder. It is advisable to use the amount recommended in the recipe, as too much gives a coarse texture, uneven rising, fruit sinking, and may cause the cake to sink in the middle.
3. By using yeast, which is a plant, and feeds on the sugar in a mixture to give carbon dioxide. It also produces a flavour and texture peculiar to yeast goods.
When mixing batters, cakes, and doughs, it is very important to have the right consistency. There are many ways of describing this, but the following terms are used in all the recipes in this book.
'Mix to a thin batter' means to add enough liquid to make the mixture the consistency of thin cream so that it flows easily when poured. It is used chiefly for Yorkshire pudding and pancakes.
'Mix to a thick batter' means to add enough liquid to make the mixture so that it will still pour but spreads slowly when dropped from a spoon. It is used for drop scones, Scotch pancakes, pikelets, fritters, some ginger-breads, and true sponges.
'Mix to a soft cake mixture' means to add enough liquid to make a mixture which will drop easily from the spoon with a sharp tap but is too thick to pour. This is the consistency used for most cakes.
'Mix to a stiff cake consistency means to add enough liquid to make a mixture which is too sticky to handle and roll out, but stiff enough to keep its shape when put on a tray in small spoonfuls. Used for baking-powder, breads, rock cakes and similar mixtures.
'Mix to a soft dough' means to add enough liquid to make the mixture just stiff enough to handle and roll out. It should still be sticky to touch. It is used for scones, some biscuits, and yeast mixtures. The term 'elastic dough' is sometimes used for this consistency, but, with the exception of bread, the choice is unfortunate, for by the time a dough has become like elastic it is generally overmixed; see #652
'Mix to a stiff dough' means to add only enough liquid to make the ingredients hold together. It is the most difficult consistency to get right, and is the cause of many failures in pastry-making. It is used for all kinds of pastry and for some biscuits.
For notes on the best kinds of trays and tins see #23.
Unless the mixture contains a large amount of sugar and very little fat there is no need to grease baking trays, sprinkling with flour being sufficient to prevent sticking. Tins for plain cakes and sponges are greased and then dusted with flour. Greasing is most easily done with a small brush dipped in melted fat, which should be lard or cooking fat, not margarine. It is important to make sure that every part is greased, as a small ungreased bit can make the cake stick and break when turned out.
Rich cakes are always baked in tins lined with greaseproof paper and in ovens where the heat cannot be so well regulated the outside of the tin is sometimes covered with several layers of brown paper to prevent too thick a crust from forming. To line a tin with greaseproof paper, put the tin on the paper, and mark round the bottom with the point of the scissors. Cut this piece out. Then cut a long strip to go around the sides of the tin and about ½" wider. Bend up ½" all along one side and snip at regular intervals. Put this side-piece in the tin, when the nicked edges should lie flat on the bottom. Put in the bottom piece to cover the nicked edges. This then makes a perfectly flat, smooth lining for the cake.
Stoves vary a great deal in the way they are heated, and it is advisable to follow the maker's instructions. The following is intended only for a general guide. Ovens heated from the bottom only (most gas ovens). Tarts, pies, small cakes, and sandwiches, between the middle and the top. Large cakes in the middle.
Ovens heated from the sides and bottom (electric). Tarts, pies, small cakes, and sandwiches, one tray top and one tray bottom. Large cakes in the middle.
Ovens heated from the sides only (electric). Pies, tarts, small cakes, and sandwiches, one tray middle and one tray top. Large cakes middle.
Ovens heated top and bottom (electric). The middle or a little below is best for all baking.
Solid fuel stoves. Small cakes and pastry near the top. Large cakes in the middle.
CAKES AND PUDDINGS
There are thousands of different cake recipes, but most of them can be mixed by one of the four following methods I have given in detail. Similar methods are used for mixing steamed and baked sponge puddings.
Accurate weighing or measuring of all ingredients is very important for success. Do not attempt to leave out any ingredient or alter the proportions unless you are a very experienced cook.
This is a very simple method of mixing, generally used for cakes containing syrup or treacle and for some steamed puddings.
1. Sift the dry ingredients into the mixing-bowl and add any dried fruit in the recipe.
2. Melt the fat and, if the recipe contains syrup or treacle, melt it with the fat. Sometimes the sugar is heated too, but may be added to the other dry ingredients.
3. As soon as the fat and syrup are melted, but not boiling, stir into the dry ingredients and mix to a thick batter, see #657. Eggs are beaten and added at the same time as the melted syrup and fat. Mix until the ingredients are well blended but do not over-beat.
4. The pan should be well greased or lined with paper.
Bake the cake as soon as it is mixed, and do not have the oven too hot, as cakes with syrup in them burn easily.
This method can be used for most mixtures where the amount of fat is not more than half the amount of flour by weight for example, not more than 4 oz. [112g] fat to 8 oz. [225g] flour.
1. The dry ingredients, such as flour, salt, baking-powder, and any spices, are first sifted together to make sure they are well mixed.
2. Then the fat is rubbed in, using the tips of the fingers and rubbing until the mixture looks like fine bread-crumbs. For good results this must be done thoroughly.
3. Then add the sugar and any dried fruit used in the recipe. Scoop out a hole in the centre of the ingredients.
4. Beat the eggs thoroughly and pour into the hole together with any other liquid in the recipe, and the flavouring essence. Any syrup or honey is added at this stage, too. Mix thoroughly, gradually working in flour from the sides. Avoid beating or over-mixing as this tends to make a heavy cake.
Best results are obtained if all ingredients are at room temperature or slightly warmed.
I have given two different amounts of baking powder in most recipes. The larger amount is for use with the rubbing in Method of mixing, #662, where more raising agent is needed. The smaller amount is suitable for cakes made by the creaming method, where the creaming is thorough and the eggs are well beaten.
1. Soften the fat, warming it if it is at all hard, but do not allow it to melt, or it will not cream well. Beat well with the sugar, using a wooden spoon. Beat until the mixture is white and light and the sugar no longer feels gritty. This is why castor sugar is recommended, as it mixes more quickly than the coarser sugars. Any syrup or honey in the recipe should be creamed with the fat.
2. Sift all the dry ingredients together to mix them well and remove any lumps.
3. Beat the eggs separately until they are thick and, light, and then add them alternately with a quarter of the sifted dry ingredients.
Add any flavouring essence.
4. Stir in the rest of the dry ingredients, together with any additional liquid in the recipe, to make a soft cake consistency, see #657.
5. Add any fruit and stir it in very gently. The cake should be mixed until the ingredients are smoothly blended.
A true sponge is made with beaten eggs, sugar, flour, and flavouring, and depends for its lightness on the air beaten in with the eggs. There are many variations of this method, some having a little melted fat added and some quite a lot.
1. Better results are obtained if all the ingredients are at room temperature or slightly warm. In cold weather it is a help to beat the eggs and sugar in a basin standing in hot water. They should be beaten together until very thick and light, and it is important to use the right kind of basin and beater, see #186. Beat until the mixture is thick and light, so that when the beater is withdrawn the mixture takes some time to level out again.
2. The flour and any raising agent used should be sifted together and then cut and folded, see #13, into the egg mixture very gently, using a metal spoon. The object is to mix in the flour without losing any air, or more air than can be helped. The mixture should be a thick batter, see #657.
3. If there is any liquid or melted fat to be added it goes in at the end, and should again be folded in carefully.
4.Turn the mixture into well-greased tins which have been dusted with flour.
5.Because of the large amount of egg they contain, sponges should be baked in a moderate oven, otherwise they become tough. A sponge is cooked if the impression made by the finger being lightly pressed on top springs back at once.
6. Run a knife round the edge of the cake to loosen it, and then turn out gently on a cake-rack, letting it fall out with its own weight.
A LARGE RICH CAKE. Insert a warm skewer or fine steel knitting-needle, and if it comes out clean, with no uncooked mixture sticking to it, the cake is done. Leave rich fruit cakes in the tin until cold; others are left to cool for a few minutes, and then turned out carefully on to a wire cake-rack.
SMALL CAKES AND SANDWICHES. Press the top lightly with the finger and, if the impression springs back quickly, the cake is cooked. It should also show signs of shrinking from the sides of the tin. Leave the cake to cool for a minute or two before turning it out. Turn carefully on to a wire cake-rack and leave to cool. Whether or not a cake turns out easily depends on how carefully you have prepared the tin, see No.658.
The following results may be due to incorrect baking:
Oven too hot, cracked top, uneven rising, crust too brown. Oven too slow, thick crust, coarse texture, or close heavy cake.
Not cooking long enough, heavy cake, sinking in the middle.
Cooking too long, thick crust, dry cake. Moving while rising causes sinking in the middle.
Temperature 350 F. [177°C] Mark 4. Quantities for a 7-inch [175mm] tin:
3-4 oz. [85-110g] margarine or other fat (6 Tbs.)
8 oz. [225g] plain flour (1½ c.)
2-3 tsp. baking powder
Pinch of salt
4-6 oz. [110-170g] castor sugar (½-¾ c.)
Flavouring
Milk to mix, ¼ pt. [140ml] or less
3 eggs
Measures level. The use of 6 oz. [170g] sugar is specially recommended if the smaller amount of fat is to be used, as extra sugar helps to make the cake soft and moist. Alternatively use 4 oz. [110g] Sugar (½ c.) and 2 oz.. [55g] syrup or honey (2 level Tbs.). The flour may have some cornflour, arrowroot, or soya-flour mixed with it as described in #652. Mix to a soft cake consistency by the Creaming Method, #663, or the Rubbing in Method, #652. Bake in greased and floured tins.
Temperature 175C 350 F. Mark 4. Quantities for a 7-inch tin.
Add 2 oz. [55g] (18) glace cherries cut in halves to #666. Flavour with vanilla. Alternatively bake for ¾ hour in an oblong tin about 9 x 6 inches [225x150mm]. When cold ice and decorate and cut in squares.
Quantities for a 7-inch [175mm] tin.
Add 4 oz. [110g] of any dried fruit (⅔ c.), including some peel, to #666. Flavour with vanilla or lemon or 1 level tsp. mixed spice.
Quantities far two 8-inch [200mm] tins.
Flavour #666 with any essence and bake in two tins. Join together with jam or any cake-filling. Sprinkle the
CAKES, PUDDINGS, PASTRY, AND BATTERS 293
top with icing sugar or ice and decorate. Half the recipe may be baked for 20-25 minutes in two 6-inch [150mm] tins.
Quantities for a 7-inch [175mm] tin.
Add the grated rind of 2 lemons or oranges to #666.
The juice may be used for an icing. This cake may also be cooked in two layers, like the jam sandwich, and joined together with icing or filling. Alternatively bake for ¾ hour in an oblong tin about 9 x 6 inches [225x150mm] and when cold ice and decorate the top.
Temperature 425 F. [218°C] Mark 6. Quantities 18-24 cakes.
Add to #666 4 oz. [110g] currants or other dried fruit (2/3 c.), and essence to taste. Bake in small greased patty-tins or in paper cases on a baking-tray.
Quantities for 18 cakes.
Add to #666 4 oz. [110g] dried fruit (⅔-1 c.) and ½ level tsp. mixed spice. Add only enough liquid to make a stiff cake consistency and bake in small heaps on a greased tray.
Quantities for two 8-inch [200mm] sandwich tins:
4 oz. [110g] Margarine (½ c.)
¼ tsp. ground ginger, mace, and spice
4 oz. [110g] castor sugar (½ c.)
2 oz. [55g] syrup (2 Tbs.)
½ tsp. grated nutmeg
3 eggs
8 oz. [225g] plain flour (1½ c.)
2-3 tsp. baking powder
Pinch of salt
¾ tsp. ground cloves and cinnamon
About ¼ pt. [140ml] Milk (½ c.)
Measures level. Mix to a soft cake consistency by the Creaming Method, #663, or the Rubbing in Method, #662. Bake in greased and floured tins. When cold join together with Spicy Icing, #621, and ice the top.
Put 2 lb. [900g] sliced apples or 1-2 lb. of any other fruit in a pie-dish. Cover with half Plain Cake recipe, #666, flavoured with vanilla or lemon essence and bake in a moderate oven 375 F. [190°C] Mark 5, for ¾-1 hour or until the fruit and pudding are cooked. Serve with Custard sauce, #98, or Lemon Sauce, No.#101.
Temperature [190°C] 375 F. Mark 5. Quantities for two 7-inch [175mm] tins:
2 oz. [55g] margarine or fat (4 Tbs.)
4 oz. [110g] castor sugar (½ c.)
2 Tbs. syrup
1 egg
Vanilla essence
6 oz. [170g] plain flour (1¼ c.)
1 tsp. baking powder
2 Tbs. cocoa
¼ tsp. salt
1 tsp. bicarbonate of soda
¼ Pt. [140ml] Milk (½ c.)
Measures level. Mix by the Creaming Method, #663, to make a thick batter, see #657. The syrup is creamed with the fat and sugar and the soda added last, dissolved in the milk. Bake in two greased and floured 7-inch [175mm] tins in a moderate oven. When cold sandwich together with Lemon Curd, #130, Chocolate Spread, #127, or Mock Cream, #121. Ice the top with Chocolate Icing, #612 or #615.
Temperature 300 F. [149°C] Mark 1. Quantities for an 8-9-inch [200-225] tin:
8 oz. [225g] margarine or butter (1 c.)
8 oz. [225g] brown sugar (1 c.)
5 eggs
½ tsp. almond essence
½ tsp. vanilla essence
¾ lb. [335g] plain flour (2½ c.)
1 tsp. bicarbonate of soda
½ tsp. salt
2 tsp. mixed spice
2 lb. [900g] mixed dried fruit (5 c.)
⅛ Pt. [70ml] brandy, rum, ale, or stout (¼ c.)
Measures level. Mix according to the Creaming Method, No.663, but do not beat a lot. The mixture should not be too light, as there is a great deal of fruit to be held up. Mix to a stiff cake consistency, see No.657. Put in a tin lined with paper and spread with a slight depression in the middle so that it will rise flat. Bake in a slow oven. Leave in the tin to cool.
Temperature 375 F. Mark 5. Quantities for a 7-inch tin:
8 oz. plain flour [225g] (1½ c.) with 4 tsp. baking powder OR 8 oz. S.R. flour
½ tsp. salt
½ tsp. mixed spice
2-3 0z. dripping or other fat (4-6 Tbs.)
3 oz. sugar (6 Tbs)
3-6 oz. dried fruit (1/2-1 c.)
1 Tbs. syrup
1 Tbs. marmalade
About ¼ pt. Milk (½ c.)
Measures level. Mix by the Rubbing in Method, #662, to make a fairly stiff consistency. Add the syrup and marmalade with the milk. Bake in a greased tin.
296
Temperature 350 F. [177°C] Mark 4. Quantities for a 9 x 6-inch tin:
6 oz. [170g] plain flour (1¼ c.)
1 tsp. bicarbonate of soda
1 tsp. mixed spice
2 tsp. ground ginger
Pinch of salt
3 oz. [85g] Sultanas (½ c.), optional
2 oz. [55g] Fat
2 oz [55g] sugar
2 oz.[55g] syrup or honey (3 Tbs.)
6 Tbs. milk
Measures level. Mix by the Gingerbread Method, #661. Bake in a shallow tin, about 9 x 6 inches, in a moderate oven. Keep several days before cutting.
THE PENGUIN COOKERY BOOK
Temperature 375 F. [191°C] Mark 5.
Quantities for two 7-8-inch sandwich tins:
3 eggs
1 tsp. baking powder
3 oz. [85g] granulated sugar (6 Tbs.)
Pinch of salt
1 oz. [30g] butter or margarine (2 Tbs.)
3 oz. [85g] plain flour (j c.)
1 oz. [30g] cornflour or arrowroot (3 Tbs.)
3 Tbs. hot water
Measures level. Mix by the Sponge Method, #664, adding the fat last, melted in the hot water. Bake in a moderate oven. When cold, join together with jam and mock cream or any sweet filling.
Temperature 400 F. [204°C] Mark 6.
Quantities for a 12 X 8-inch 12x8-inch [300x200] tin:
2 eggs
1 tsp. baking powder
3 oz. [85g] granulated sugar (6 Tbs.)
Pinch of salt
Warm jam
3 oz. [85g] plain flour (2/3 c.)
CAKES, PUDDINGS, PASTRY, AND BATTERS 297
Measures level. Mix by the Sponge Method, #664, and spread evenly in the prepared tin. Bake in a moderately hot oven, taking care not to over-cook it, or the sponge will crack when you try to roll it. Have ready a piece of greaseproof paper sprinkled with sugar and placed on top of a damp cloth. Turn the sponge on to it and cut off the edges quickly. Spread with warm jam. Roll by taking the edge of the paper at one end between the thumb and fingers and turn the edge of the sponge over. Then pull the paper firmly away from the body and the sponge should roll up under it. A firm, light pressure is needed to make it roll neatly.
Temperature 375 F. [191°C] Mark 5. Quantities for 24 cakes.
Make sponge, #679 or #680, and bake in small greased patty-tins in a moderately hot oven. Cool and cut a circle Out of the top of each. Fill with a little jam and whipped cream or Mock Cream, No.121, cut each top slice in half and replace in the cream to look like wings. Dust with icing sugar.
Temperature 250-275 F. [121-135°C] Mark 5
Quantities for 18 Meringues:
2 egg-whites
Pinch of salt
4 oz. [110g] castor or granulated sugar (½ c.)
Vanilla essence
Measures level. Beat the egg-whites with the salt until they are stiff, but not dry. Add half the sugar and beat again until the mixture is very thick. Then fold in the rest of the sugar and flavouring. Force from a tube or put spoonfuls on a greased tray and bake in a slow oven, until quite dry. Serve separately, or join in pairs with cream.
Temperature 250-275 F. [121-135°C] Mark 4. Quantities for 18 Meringues:
1 egg-white
3 Tbs. hot water
6 oz. [170g] granulated sugar (¾ c.)
Measures level. Put all the ingredients in a basin and beat over a pan of boiling water until the mixture is thick and will keep its shape. Put in small spoonfuls on a greased tray and bake in a slow oven.
Make according to No.682, using 3-4 oz. [85-110g] granulated sugar. Pile on the pudding or pie and bake in a moderately slow oven 350 F. [177°C] Mark 3, for about 15-20 minutes, until lightly browned.
1.Grease the basin and have it big enough to be only three-quarters full.
2.The best cover for the top is greased paper or aluminium foil. The wrapping-papers from margarine are suitable for small basins.
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The paper should be a little larger than the top of the basin, and can be made to stay on without tying by twisting the overhanging paper under the rim of the basin.
3. The pudding may then either be cooked in the top half of a steamer, in which case it is essential to keep plenty of water boiling below to provide steam; or it may be cooked in a saucepan with water coming half-way up the sides of the basin and kept boiling gently. If you do need to add water during cooking, be sure to have it boiling, but this should not be required for a pudding taking about 2 hours.
4. If you are in a hurry, a pudding mixture can be cooked in small individual moulds, when the cooking time will be about half that required for the large basin. Puddings cooked this way look very attractive for serving on special occasions.
5. To turn a pudding out of the basin run a knife round the edge. Put the warm serving-plate over the top and quickly turn the basin over. Lift it up, and the pudding should be on the plate.
Quantities for 3-4 helpings:
2 oz. [55g] margarine or other fat (4 Tbs.)
2 oz. [55g] Sugar (¼ c.)
1 egg
4 oz. [110g] plain flour (¾ c.)
2 tsp. baking powder
Pinch of salt
About ¼ Pt. [140ml] Milk (½ c.)
Lemon essence
3-4 Tbs. jam or marmalade
Measures level. Mix to a soft cake consistency by the Creaming Method, #663, or the Rubbing in Method, #662. Put the jam or marmalade at the bottom of a greased pudding-basin, add the mixture, cover and steam as in #685. Serve with Custard Sauce, #98, or Lemon Sauce, #101.
Use Recipe #686, omitting the jam and adding 2 level Tbs. cocoa with the flour. Flavour with vanilla essence. Steam for 1 ½-2 hours as in #685, and serve with Chocolate Sauce, #97.
Use Recipe No.686 (omitting the jam and adding 2 oz. [55g] (1/3 c.) of any dried fruit, chopped, and ½ level tsp. mixed spice. Steam for 1½-2 hours according to #685, and serve with Custard Sauce, #98, or Cinnamon Sauce, #96, or Lemon Sauce, #101.
Use Recipe #686, omitting the jam and 1 oz. (2 Tbs.) of sugar. Add 1 level tsp. ground ginger to the flour and 1 level Tbs. syrup with the milk. Steam according to #685 for 1½-2 hours and serve with Syrup Sauce, #106.
Quantities for 4 helpings:
1 c. raw grated carrot
1 c. raw grated potato
4 oz. [110g] Sugar (½ c.)
4 oz. [110g] plain flour (¾ c.)
¾ lb. [335g] mixed dried fruit (2 c.)
1 tsp. bicarbonate of soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 oz. [85g] melted dripping (6 Tbs.)
Measures level. Mix all the ingredients together with the melted dripping. Steam according to #685 in a 2-pt. [1140ml] basin for 3-4 hours. Serve with Lemon Sauce, #101.
Quantities for 1½-2 Pt. basin:
2 oz. [55g] plain flour (4 c.)
½ tsp. grated nutmeg
¼ tsp. cinnamon
1 tsp. mixed spice
¼ tsp. salt
4 oz. [110g] Suet (¾ c.)
4 oz. [110g] Sugar (½ c.)
¾ lb. [335g] mixed dried fruit (some peel) (2 c.)
2 oz. [55g] Breadcrumbs (2/3 c.)
2 eggs
2-4 Tbs. brandy or other spirit
Measures Level. Sift the dry ingredients together and add all the other ingredients, mixing thoroughly to a fairly soft mixture. Steam 4 hours the first time, and then 2-3 hours before using. To store put a fresh piece of paper on top and cover with a cloth. Store in a cool, dry place.
Steamed Suet Puddings. See Nos. 710-15.
Biscuits may be mixed by any of the cake methods, Nos. 661-4. The consistency required depends on the way the biscuits are to be shaped. If they are to be rolled out and stamped in shapes, the dough should be very stiff. Some biscuit recipes, especially if mixed by the creaming method, are a little soft for rolling. Rather than knead in extra flour put the mixture in a very cold place for a while to harden up.
A mixture which is to be put through a biscuit forcer should be fairly soft, or the forcing will be difficult and the biscuits will break as they come out of the tube.
A quick and easy method of shaping is to roll small portions of the dough between the palms of the hands, floured well. Then press flat. If this is done with the bottom of a cut-glass tumbler the biscuits will have pretty patterns on top.
Biscuits should be made all the same size and thickness, or they will bake unevenly. They should be cooked slowly to make them crisp. Most are baked until they turn pale brown, but not necessarily until crisp. The richer mixtures always harden during cooling, and may be left to cool on the trays. Then lift off on to a wire cake rack, using a fish-slice or palette knife, and leave until quite cold before storing in airtight tins.
Quantities for 24 biscuits:
4 oz. [110g] Margarine (½ c.)
4 oz. [110g] Sugar (½ c.)
½ egg
½ tsp. almond essence
6 oz. [170g] plain flour (1¼ c.)
¼ tsp. salt
1 tsp. baking powder
12 blanched almonds
Measures level. Mix by the creaming method, #663. Flour the hands and roll the mixture in small balls. Press half an almond on each and bake in a moderate oven until pale brown and crisp.
Temperature 350 F. [177°C] Mark 4. Quantities for 24 double biscuits:
4 oz. [110g] Margarine (½ c.)
4 oz. [110g] Sugar (½ c.)
1 egg
½ tsp. vanilla
8 oz. [225g] plain flour (1½ c.)
¼ tsp. salt
1 tsp. baking powder
2 Tbs. cocoa
¼ tsp. bicarbonate of soda
Measures level These are improved by using the special soft flour, see #652. Mix by the Creaming Method, #663. Force into fingers and bake in a moderate oven until crisp. When cold join together in pairs with vanilla-flavoured Butter Icing, #614.
NB. If this mixture is left to stand in a cold place until firm it may be rolled and cut in the usual way.
Quantities for 18 biscuits:
2 oz. [55g] dripping or cooking fat (4 Tbs.)
¼ tsp. salt
2 tsp. ground ginger
½ tsp. cinnamon
½ tsp. mixed spice
½ tsp. Bicarbonate of soda
2 oz. [55g] syrup (2 Tbs.)
4 oz. [110g] plain flour (¾ c.) with 2 tsp. baking powder OR 4 oz. S.R. flour
Measures level. Mix by the Gingerbread Method, #661, to make a stiff consistency. Roll in small balls, and leave room on the tray for spreading a little. Bake in a moderate oven until brown. They will still be slightly soft, but become crisp on cooling.
Temperature 350 F. [177°C] Mark 3.
Quantities for 24 biscuits:
1 oz. [30g] chocolate
2 oz. [55g] margarine (4 Tbs.)
2 eggs, beaten well
4 oz. [110g] honey (4 Tbs.)
4 oz. [110g] Sugar (½ c.)
4 oz. [110g] plain flour (¾ c.)
2 oz. [55g] chopped nuts (½ c.).
½ tsp. vanilla essence
Measures level. Melt the chocolate and margarine together. Add the rest of the ingredients and mix well. Drop in small spoonfuls on a greased tray and bake in a moderately slow oven. These cookies are still soft when they come out of the oven, but will become crisp on cooling.
Temperature 350 F. [177°C] Mark 4.
Quantities for 48 biscuits:
4 oz. [110g] Margarine (½ c.)
4 oz. [110g] castor sugar (½ c.)
1 egg
8 oz. [225g] plain flour (1½ c.)
1 tsp. baking powder
¼ tsp. salt
Grated rind of 1 lemon
Measures level. Mix by the Creaming Method, #663. Force into fingers through a biscuit forcer, or leave to stand for a little and then roll out thinly and cut into fingers. Bake in a moderate oven until a very pale gold, and crisp. The flavour is spoilt if they are allowed to brown.
Quantities for a tin 10 x 6 inches [250x150mm]:
½ tsp. salt
½ tsp. vanilla
2 oz. [55g] chopped walnuts (½ c.)
4 oz. [110g] Margarine (½ c.)
1 Tbs. syrup
4 oz. [110g] brown sugar (½ c.)
7 oz. [195g] rolled oats (2 c.)
Measures level. Mix by the Gingerbread Method, #661. Spread in a flat baking-tin and cook in a moderately slow oven. Leave to cool in the tin and cut in fingers when almost cold.
Quantities for 24 nutties:
4 oz. [110g] granulated sugar (½ c.)
2 oz. [55g] whole-meal flour (½ c.)
2 oz. [55g] plain white flour (½ c.)
Pinch of salt
1 oz. [30g] chopped nuts (¼ c.)
2 oz. [55g] desiccated coconut (½ c.)
1 Tbs. golden syrup
2 oz. [55g] Butter (¼ c.)
½ tsp. Bicarbonate of soda
1 Tbs. hot water
Measures level. Mix sugar, flours, salt, nuts, and coconut in a basin. Melt the syrup and butter together, but do not boil. Dissolve the soda in the hot water and mix all the ingredients together. Roll into balls or put in small rounds, with room to spread, on a greased tray. Bake in a moderate oven for about 20 minutes. They will become crisp on cooling, and it is advisable to cool them on the trays.
Quantities for 18 completed biscuits:
2 oz. [55g] margarine (4 Tbs.)
2 oz. [55g] brown sugar (4 Tbs.)
1 egg
3 oz. [85g] plain flour (2/3 c.)
3 oz. [85g] fine semolina or ground rice (½ c.)
1 tsp. baking powder
1 Tbs. spice
¼ tsp. salt
Jam
Glace icing
Measures level. Mix by the Creaming Method, #663. Roll out and cut in rounds with a 2-2½-inch cutter. Bake in a moderate oven until crisp. When cold, join together in pairs with a little jam and ice the tops with white Glace Icing, #611. Sprinkle with Pink Sugar, #599, or hundreds and thousands.
Quantities for two 6-inch rounds:
4 oz. [110g] Butter (½ c.)
6-8 oz. [170-225g] plain flour (1½ c.)
2 oz. [55g] castor sugar (¼ c.)
Pinch of salt
Measures level. Mix by the Creaming Method, #663. Press into two 6-inch [150mm] rounds. Prick well, bake until pale brown, and cut in pieces while warm. Or roll out ¼ inch thick, cut into biscuits, and bake about 25-30 minutes.
Quantities for 24 cakes:
4 oz. [110g] butter or margarine (½ c.)
6 oz. [170g] Sugar (¾ c.)
1 egg
Vanilla essence
8 oz. [225g] plain flour (1½ c.)
Pinch of salt
Measures level. Mix by the Creaming Method, #663. Roll in small balls or ovals and dip in sugar. Bake slowly until very pale brown.
8oz. [225g] plain flour (1½ c.) with 4 tsp. baking powder OR 8 oz. S.R. flour
1 tsp. salt
1-2 oz. [30-55g] margarine (2-4 Tbs.)
About ¼ pt. [140ml] milk
Measures level.
1. Sift the dry ingredients together to mix the baking powder with the flour and remove any lumps.
2. Rub the fat into the flour, using the tips of the fingers, and rub until it is well mixed in. For sweet scones add 1 oz. sugar (2 Tbs.).
3. Add the liquid quickly, putting most of it in at once. Use a knife for mixing, and toss the mixture lightly. Sour milk or cream may be used for mixing in place of fresh milk. Add enough to make a soft dough, see #657.
4. Do not knead, but pat the mixture or roll lightly on a floured board to about ½ inch thick. Very thick scones are not nearly so nice to eat as the thinner, crusty ones.
5. The mixture may be shaped in a round and then cut in triangles, or may be cut in rounds with a plain biscuit-cutter. To obtain a smooth brown top brush over with a little milk or beaten egg.
6. Bake in a hot oven 450-475 F. [232-246°C] Mark 8 or 9, for 10-12 minutes, depending on the size. Alternatively, the mixture may be baked in a greased loaf-pan, cut in slices, and used in place of bread. Bake at 425 F. [218°C] Mark 7, for ½-¾ hour.
N.B. All scones are nicer if eaten while still warm.
Make according to #703, adding 2 oz. [55g] grated cheese (½ c.) after the fat has been rubbed in.
Make according to #703, and roll the dough to ¼ inch [6mm] thick. Spread one half with 3-4 oz. [85-110g] chopped dates (½ c.). Fold over the other half and cut into 8 or 10 squares.
Add 1 oz. [30g] sugar (2 Tbs.) to #703 and 1-2 oz. [30-55g] dried fruit (2-4 Tbs.) after the fat has been rubbed in.
Make according to #703, and roll out to a rectangle about ¼ inch [6mm] thick. Cream 1½ oz. [40g] margarine (3 Tbs.) with a few drops of lemon essence and spread over the dough. Sprinkle with 2 oz. [55g] dried fruit (1/3 c.), ½ tsp. cinnamon, and 1½ oz. [40g] (3 Tbs.) sugar. Brush the edges with a little water and roll the dough up tightly with floured hands. Cut into slices ¾ inch [20mm] thick and place cut side up on a greased baking-tin. Bake in a hot oven for 20 minutes, 450 F. [232°C] Mark 8.
Make as #703, and roll out ¼ inch [6mm] thick. Cut in triangles and place on a fairly hot girdle. Bake steadily until risen and light brown underneath. Turn and bake on the other side until cooked in the centre, about 10-15 minutes in all.
Quantities for 18-24 doughnuts:
8 oz. [225g] plain flour (1½ c.) with 3 tsp. baking powder OR 8 oz. S.R. flour
1 oz. [30g] margarine (2 Tbs.)
2 oz. [55g] Sugar (¼ c.)
1 egg
½ tsp. salt
Milk to mix, about ⅛ Pt. [70ml]
¼ tsp. grated nutmeg or mace
Measures level. Mix by the scone method, #703, but make the dough a little stiffer, as the doughnuts crack if too soft. Roll out to ⅓-½ inch thick and cut in rounds, taking out the centres with a cutter ½-¾ inch smaller, to give a ring. Fry in deep fat (385 F. [196°C]), see #157, for 5-8 minutes, turning once to brown evenly. Serve with Syrup Sauce, #106, or Mock Maple Syrup, #105.
Suet pastry is used for steamed puddings, savoury puddings such as steak-and-kidney, roly-poly pudding, and dumplings.
I. To see how to prepare suet please turn to #149. Allow 3 oz. [85g] Suet (½ c.) to 8 oz. [225g] Flour (1½ c.). If no suet is available, dripping may be used instead, but does not give quite the same results. Hard mutton dripping may be grated and used as suet, soft dripping should be rubbed in.
2. Sift the flour with 1 level tsp. salt and 2 level tsp. baking powder for each 8 oz. [225g] plain flour, or use the self-raising flour.
3. Add the suet and mix well. Then mix in enough water to make a soft dough, see #657, using a knife for mixing and adding the water as quickly as possible.
4. Roll and use as required.
1. Cut off a quarter of the pastry and keep it for the lid.
2. Roll the rest into a circle ¼-½ inch [6-13mm] thick and lift it gently into the basin. Press to fit the sides and bottom
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CAKES, PUDDINGS, PASTRY, AND BATTERS 311
into the flour, using the tips of the fingers only. Rub until the mixture looks like fine breadcrumbs.
4. Use a knife for mixing, and mix to a stiff dough, see #657, with cold water. Too much water and too soft a pastry means that it will be tough and hard when baked. Do not knead the pastry, as this also tends to make it tough.
5. Flour the pastry board very lightly and roll the pastry with light, quick rolls. When scraps of pastry have to be re-rolled pile them one on top of the other and roll lightly.
6. It is always a good plan to leave the pastry to stand in a cool place for ¼-½ hour before baking, as this helps to reduce any toughness due to over-handling. Standing before baking also helps to reduce the shrinkage, which sometimes spoils the shape of a tart or pie.
7. Bake in a hot oven; a low temperature makes the pastry hard. Temperature 400 F. [204°C] Mark 6.
1. The same sort of fat is suitable as for short pastry, but allow 6 oz. [170g] Fat (¾ c.) to 8 oz. [225g] Flour (1½ c.), and plain flour must be used. It is important to keep everything as cold as possible, and not to handle the pastry more than is absolutely necessary.
2. Sift the flour with 1 tsp. salt to each 8 oz. [225g]. Cut in the fat, using two knives like scissor blades in the basin. Cut until the fat is in pieces the size of a pea.
3. Use a knife, and mix with cold water to a stiff dough, see #657.
4. Roll to an oblong about ¼ inch [6mm] thick and keep the sides and ends as straight as possible.
5. Fold the pastry by bringing the sides to the middle, then the top and bottom edges to the middle, fold in half and press the edges together with a rolling pin.
6.Turn the pastry so that the unbroken edges are on your right-hand side. Roll out and use as required. It improves the pastry to put it in a cold place to 'rest' between rollings and again before baking. Rest for 15-20 minutes.
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7. This pastry needs a hotter oven than short pastry, but not too hot. Slow cooking prevents rising and lets the fat run out, while having the oven too hot also prevents rising. Temperature 425-450 F. [218-232°C] Mark 8.
This is used chiefly for Vol-au-Vent, patties, jam puffs, and other sweet pastry. It should consist of many fine layers of pastry which rise very high when baked. To achieve this, the pastry needs many rollings and foldings, but is not difficult to make if you have a really cold place to put it in between rollings.
I. Allow 6-8 oz. [170-225g] margarine or butter (¾-1 c.) to 8 oz. [225g] plain flour (1½ c.) and ½ level tsp. salt. The fat should be cold and firm.
2. Sift the flour and salt into a basin and cut the fat in ½-inch cubes. Add to the flour.
3. Mix to a stiff dough with cold water to which a squeeze of lemon-juice has been added.
4.Flour the pastry-board and roll the dough to an oblong about ½ inch thick. Brush off any loose flour and, fold one-third of the paste on top and another third underneath, so that the ends come on opposite sides. The edges should not be folded to the centre, as this breaks up the layers. Give the pastry a half turn, roll again, and fold as before. Put in a cold place for 20 minutes to rest. Then roll and fold a further four times with two more rests, always brushing off loose flour before folding.
5. Roll and cut, allowing another rest before baking. For good patties and Vol-au-Vent use only the first cuttings, and the trimmings for custard slices, tarts, and other sweet pastries.
If the pastry is lifted up off the board after rolling and before cutting, it helps to retain a better shape, as the lifting allows air to get underneath and relaxes any stretching the pastry has had.
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Roll the pastry ⅛ inch [3mm] thick and cut it in rounds with a 3-inch [75mm] cutter. Remove the centres from half of these with a 1½ inch [40mm] cutter. It is advisable to turn the pastry upside down after cutting, as this makes it rise a better shape. Moisten the plain halves and place the ring evenly on top. Place on a moistened baking-tray. Prick the centres and allow to rest in a cold place for 20 minutes. Bake in a hot oven, 475 F. [246°C;] Mark 9. Too slow an oven prevents rising and allows the fat to run out, while too hot an oven causes the tarts to brown before they have risen.
A Vol-au-Vent is a large patty, and is generally filled with a savoury filling of cooked chicken or shell-fish mixed with a well-flavoured sauce, see Nos. #276 and #282.
Before filling patties, remove any doughy pastry from the centre.
Temperature 400 F. [204°C] Mark 6. Quantities for two 8-inch [200mm] tarts:
3-4 oz. [85-110g] margarine (6-8 Tbs.)
2 oz. [55g] castor sugar (¼ c.)
1 egg
8 oz. [225g] plain flour (1½ c.)
1 tsp. baking powder
Pinch of salt
Measures level. Mix by the Creaming Method, #663. Leave in a cool place to set and become firm before rolling. Bake in a cooler oven than for other pastry, as the sugar makes it inclined to catch.
Special metal rings are sold for making flans, or you can use a sandwich tin. The advantage of the ring is that it can more easily be removed from the flan after cooking. Either short or sweet pastry is generally used for flans.
4 oz. [110g] flour makes enough for an 8-inch flan.
1. Roll the pastry into a circle ¼-⅛ inch [3-6mm] thick and about 2 inches [50mm] bigger than the ring.
2. Place the flan-ring on a baking-tray and ease the pastry into it without stretching. Press it down well to fit the bottom and sides.
3. Roll over the top with the rolling-pin to cut off surplus pastry. The edge may be left plain or fluted with a knife or fork.
4. If the flan is to be baked without a filling (i.e. 'blind'), line the bottom with greaseproof paper and
CAKES, PUDDINGS, PASTRY, AND BATTERS 315
cover the paper with a layer of haricot beans. Bake in a hot oven 400 F. [204°C] Mark 6, for 15-20 minutes for an empty shell, 30-40 minutes for a filled shell.
5. Lift off the baking-tray and remove the ring.
These are used in the same way as flan-cases, but the tart is generally served in the dish, which should be suitable for sending to the table. Heat-resisting glass is useful for this purpose.
1. Roll the pastry to ⅛ inch [3mm] thick and 3-4 inches [75-100mm] wider than the plate. Fold it in half to lift it into the plate with-out stretching. Open out and press to fit the plate.
2. Trim the edges with a sharp knife, leaving 1½ inches [35mm] of pastry hanging over.
3. Fold the overhanging piece underneath to make a double edge level with the edge of the plate. Then bend the double edge upright. Pinch into flutes by using the first finger of one hand to make the dents and the thumb and first finger of the other hand to pinch the dents to a point.
4. Bake as for flan, #721.
This is used for decorating an open tart baked with the filling in.
1. Line the plate as in #722, but trim the pastry level with the edge of the plate. Then put in the filling.
2. Cut strips of pastry the width of the plate and ¼ inch [6mm] wide. Brush the edge of the tart with water and lay the strips over the filling in criss-cross fashion, pressing the ends well into the pastry edge. The strips may be twisted into a spiral first.
3. Cut a strip of pastry ¼ inch [6mm] wide and long enough to go right round the edge of the plate. Brush the edge and press the strip over the lattice ends. Press the edges together with a fork. Bake as for #721.
This is made with Flaky Pastry, #717, or Puff Pastry, #718, and is filled after baking. It is similar to a large Vol-au-Vent, see #719.
1. Roll the pastry to about ¼ inch [6mm] thick and cut it into a large circle, with a big plate as a guide.
2. Then cut another circle the same size, but cut out the centre with a second plate, 1- 1½ inches [25-40mm] smaller, as a guide. This gives you a circle and a ring ½-¾ inch [13-20mm] wide.
3. Turn the circle upside down and put it on a baking-tray. Damp the edges and press the ring on carefully and evenly. Prick the bottom well to prevent rising, and brush the edge with beaten egg. As with all rich pastry, it is advisable to let the flan stand before baking. Bake in a very hot oven 450 F. [204°C] Mark 8, for about 20 minutes. Cool and then place on a serving dish and add the filling.
Quantities for an 8-9-inch [200-225] tart:
Short or Flaky Pastry, #716 or #717, using 4 oz. [110g] flour
I oz. [30g] butter or margarine (2 Tbs.)
4 oz. [110g] brown sugar (½ c.)
½ Pt. [285ml] hot milk (1 c.)
2½ Tbs. cornflour
Pinch of salt
½ tsp. vanilla
Measures level. Make the pastry-case as described in Nos. #721-2, and bake without any filling. Heat the fat and sugar, and when the sugar is melted add it to the hot milk and stir until it dissolves. Mix the cornflour and salt to a paste with a little cold milk. Add the hot milk, return to the pan, and stir until it boils. Cook for 5 minutes and add the vanilla. Pour into the cooked pastry-case and serve hot or cold. If eggs are available, this may be made into a Butterscotch Meringue tart by adding the yolks of one or two eggs to the filling and making Meringue, #684, with the whites. Pile on top of the filling, and bake, see #684.
Quantities for an 8-inch [200mm] tart:
Short Pastry, #716, using 4 oz. [110g] flour
Vanilla essence
Grated nutmeg
½ Pt. [285ml] Egg Custard, #218 (1 c.)
Make a pastry-case as in Nos. 721-2. Bake it 'blind'. Make the custard, flavour it, and, while it is still hot, pour into the case. Grate a little nutmeg on top and bake in a hot oven until the custard is set. The mixture may also be used for small tarts and cooked for 20 minutes.
Short Pastry, #716, using 4 oz. [110g] flour
½ c. cold water
Grated rind of ½ orange or lemon
1 c. stoned, chopped dates
Custard or Whipped Cream, #119
Measures level. Make a pastry-case as in Nos. 721-2, and bake without filling. Cook the dates, water, and orange rind to a thick paste. Put in the cooked shell. Serve with custard or decorate with the Whipped Cream.
Quantities for an 8-9-inch [200-225] tart:
Short or Flaky Pastry, #716 or #717, using 4 oz. [110g] flour
½ pt. [285ml] water (1 c.)
2 eggs
1½ oz. [40g] margarine (3 Tbs.)
2½ Tbs. cornflour
3-4 oz. [85-110g] Sugar (6-8Tbs.)
Rind and juice of 1 lemon
Measures level. Bake the pastry-case without a filling, as in Nos. 721-2. Mix the cornflour. to a smooth paste with a little of the water. Boil the rest of the water with the grated lemon rind. Pour on to the cornflour., mix well, return to the pan, and boil for 5 minutes. Add the egg-yolks and cook for a few minutes without boiling. Add the sugar, lemon-juice, and margarine, and mix well. Pour into the cooked case. Make the egg-whites into a meringue for the top of the tart as in #684.
Use Short Pastry, #716, or Sweet Pastry, #720. The pastry-case may be made as in Nos. 721-2, and is baked without filling. The fruit may be bottled, canned, or stewed. If the last, it should be cooked very carefully to keep its shape as described in #528 or #533. Then drain off the juice. Arrange the fruit in the flan. Measure the juice and allow 1 level Tbs. arrowroot for each ½ pt [285ml]. Mix the arrowroot with the juice and bring to the boil. Pour carefully over the fruit and leave to cool. An alternative method is to add 4 Tbs. gelatine to the hot juice and cool before pouring over the fruit. Serve with custard or decorate with Whipped Cream.
Quantities for an 8-9-inch [200-225] tart:
Short Pastry, #716, or Flaky, #717, using 4 oz. [110g] flour
1 lb. [450g] apples
1 oz. [30g] margarine (2 Tbs.)
3 oz. [85g] sugar (6 Tbs.)
1 Tbs. chopped peel or a little grated lemon rind
2 or 3 Tbs. currants
¼ tsp. ground cinnamon
Measures level. Line the dish with pastry as for #722 or make Continental Flan, #724. Bake blind. Peel the apples and cut them in eighths. Put in a pan with the other ingredients and cook very gently until tender but not broken. Arrange the apple in the flan and pour over the juice. Serve cold with cream.
Quantities for an 8-inch [200mm] flan:
Short Pastry, No. 716, using 4 oz. [110g] flour
1 lb. [450g] plums
2-3 oz. [55-85g] demerara sugar (4-6 Tbs.)
2 oz. [55g] cottage cheese (¼ c.), optional
Measures level. Line a flan ring or sandwich tin with the pastry as in Nos. 721-2. Cut the plums in quarters or thick slices, removing the stones. Arrange in the pastry and sprinkle the sugar over and the cheese on top of that. Bake for ½ hour or until the plums and pastry are cooked. Serve hot or cold.
Roll Short Pastry, #716, ⅛-¼ inch [3-6mm] thick. Cut in rounds with a plain or a fluted cutter a little larger than the patty-tins. Turn the pastry upside down and press into the tins. Put a little jam in each and cover the top of the jam with a thin layer of cold water. This prevents the jam from drying out during cooking. Bake in a hot oven 425 F. [218°C] Mark 6, for 10-15 minutes.
Make as for Jam Tarts, No.732, using Sweet Pastry, #720. Bake the cases without filling, and then fill with jam, lemon curd, crushed fresh fruit, or Fruit Puree, #539, and decorate with Whipped Cream.
320 THE PENGUIN COOKERY BOOK
Quantities for a 7-8-inch [175-200mm] tart:
Short Pastry, #716, using 4 oz. [110g] flour
½ lb. [225g] cottage cheese (1 c.)
1 oz. [30g] melted butter (2 Tbs.)
1 oz. [30g] currants (2 Tbs.)
2 oz. [55g] sugar (4 Tbs.)
1 egg
Rind 1 lemon
Grated nutmeg
Measures level. Roll the pastry and line the flan ring or sandwich tin as in Nos. 721-2. Mix the cheese, melted butter, currants, and sugar in a basin. Add the beaten egg and the lemon rind. Pour into the pastry case and sprinkle grated nutmeg on top. Bake in a hot oven for 30-45 minutes. Alternatively, the mixture may be made into small tarts and baked for about 20 minutes. Serve hot or cold.
Quantities for a 7-inch [175mm] tart:
Short Pastry, #716, using 4 oz. [110g] flour
6 oz. [170g] treacle or syrup (½ c.)
Grated rind 1 lemon, optional
1½ oz. [40g] Breadcrumbs (½ c.)
Measures level. Roll the pastry to fit a shallow 7-inch plate or flan ring. Cover the bottom with the crumbs and pour over the syrup or treacle, warmed if necessary. Add the lemon rind if liked. Any remaining pastry may be cut in strips to make a lattice top. Bake in a hot oven for about ½ hour. Serve hot or cold.
N.B. 6-8 oz. [170-225g] flour makes enough pastry for an 8-9-inch [200-225mm] tart. They are always nicer if the pastry is kept fairly thin.
These may be made in sandwich tins, enamel plates, or plates of heat-resisting glass.
1. Roll a piece of pastry into a circle ⅛ inch [3mm] thick and 1-2 inches [25-40mm] wider than the dish. Fold in half and lift into the dish, then open it out and press gently into the dish without stretching. Trim off the overhanging pastry level with the edge of the dish.
2. Add the filling, having enough to come level with the top of the plate, or above, for a fruit that shrinks a lot during cooking.
3. Roll another piece of pastry 2 inches [50mm] larger than the plate.
4. Moisten the edge of the under-piece and lift the top on easing and not stretching. Fold the overhanging pastry under the lower crust and press the edges well together. This makes a good seal to prevent juices from boiling out. Flute the edge as described in #722 or scallop, as in #741.
5. Cut a hole in the centre of the tart to allow steam to escape. Brush the top with milk or beaten egg and bake in a hot oven 425 F. [218°C] Mark 6, for ½-¾ hour, depending on the kind of filling used.
Make as #735, using for the filling of an 8-inch [200mm] tart, 1 lb. sliced cooking apples, 4-6 oz. [110-170g] Sugar (½-¾ c.), ¼ tsp. nutmeg, or cinnamon, ¼ level tsp. salt, 2 tsp. lemon-juice, 1 tsp. grated lemon rind.
Make as #735, and for an 8-inch [200mm] tart allow 1½ lb. [675g] fruit, 4 oz. [110g] Sugar (½ c.), and 2 level Tbs. flour to sprinkle over. The flour thickens the juice. ¼ level tsp. nutmeg or cinnamon is an improvement with elderberry tart.
Quantities for an 8-inch [200mm] tart:
Short Pastry, #716, using 6 oz. [170g] flour
4 rashers of bacon
4 eggs
1 Tbs. chopped parsley
4 tsp. mixed herbs
Salt and pepper
Measures level. Make according to #735, spreading the bacon on the bottom of the pastry and pouring over the eggs and seasoning. If tomatoes or mushrooms are in season add a few slices. Serve hot or cold.
Roll the pastry short or flaky to ⅛ inch [3mm] thick and cut in rounds. The tarts may be made in patty-tins or flat on a tray, when they will not hold quite so much filling. If they are to be cooked in patty-tins use a cutter a little bigger than the tin. Line the tins and put in the filling, which may be the same as in Nos. #736-8. Cover with pastry and press the edges together Cut a slit in the top. Bake in a hot oven 425 F. [218°C] Mark 6, for 20-30 minutes, depending on the size. If meat-filling is used it should be stewed first.
8 oz. [225g] Raisins (1½ c.)
8 oz. [225g] apples (2 medium)
8 oz. [225g] Currants (1 1/3 c.)
2 oz. [55g] Almonds (½ c.)
2 oz. [55g] crystallised cherries (18)
Grated rind and juice 1 lemon
8 oz. [225g] Suet (1½ c.)
8 oz. [225g] sugar (1 c.)
6 oz. [170g] candied peel (¾ c.)
1 small nutmeg, grated
4 tsp. salt
2-3 Tbs. brandy or rum
Measures level. Mince the fruit and apples and prepare the suet. Mix all the ingredients well and store in covered jars. To make the tarts use Short Pastry, #716, or Flaky Pastry, #717, and bake either in patty-tins or on a baking sheet, see #739.
1. Fill the pie-dish well, using a pie-funnel or inverted egg-cup to hold the pastry up if the contents of the pie are likely to shrink a lot during cooking.
2. Roll the pastry to ⅛-¼ inch [3-6mm] thick and about 2 inches [50mm] wider all round than the dish. Place the pastry over the rolling pin and lift it gently on to the pie without stretching. Trim off all round leaving ½ inch [15mm] overhanging.
3. Turn the overhanging piece under to make it level with the edge. Damp the edge of the pie-dish and press the pastry down.
4. Decorate by slashing the edge of the pastry horizontally with a sharp knife. Then scallop by pressing with the thumb and cutting with a knife.
5. Cut a slit. in the top of the pie to let out steam. Brush with egg or milk and bake in a hot oven 425 F. [218°C] Mark 6, for ½ hour or longer, according to the kind of pie.
1. Fill the pie-dish as for the Quick Method, #741.
2. Roll the pastry ⅛-¼ inch [3-6mm] thick and about 1 inch [25mm] wider than the top of the dish.
3. Cut a strip of pastry the width and length of the rim of the dish. Damp the edge of the dish and then put the strip of pastry round. Damp it on top.
4. Place the large piece of pastry over the rolling-pin and lift it gently on top of the pie, taking care not to stretch it. Press down the edge.
5. Trim off any surplus and slash and decorate the edge. Finish in the same way as for the Quick Method, #741.
Use Short or Flaky Pastry, #716 or #717, made with 8 oz. [225g] flour. Allow 2 lb. [900g] of fruit for a 2-pt. [1140ml] size pie-dish, 4 oz. [110g] Sugar (½ c.), and ¼ pt. [140ml] (½ c.) or less of water. Juicy fruit needs very little water. Stand the pie on a baking-tray to cook, as this will catch the juice if it boils over. Cook for ½-¾ hour at 425 F. [218°C] Mark 6.
Quantities for 6-8 helpings:
2 lb. [900g] stewing steak
1 Tbs. flour
8 oz. [225g] kidney
½ tsp. pepper
1 tsp. salt
Hot water
Measures level. Cut the meat in 2-inch [50mm] pieces and chop the kidney. Roll in the flour and seasoning and pack in the pie-dish. Add water to come three-quarters of the way up the meat and cover with Short or Flaky Pastry, #716 or #717, using 8 oz. [225g] flour.
Bake in a hot oven 450 F. [232°C] Mark 8, for about 15 minutes, and then reduce the heat to moderate 300-325 F. [149-163°C] Mark 1, for the rest of the 2 hours.
Quantities for 4 helpings:
1½ lb. [675g] fillet veal
6 oz. [170g] bacon
1 hard-boiled egg
1 tsp. chopped parsley
1 tsp. grated lemon rind
1 tsp. salt
¼ tsp. pepper
¼ Pt. [140ml] stock or water (½ c.) Measures level. Make and bake in the same way as #744, chopping the egg and bacon and mixing it with the meat.
Roll Short or Flaky Pastry, #716 or #717, into squares ¼ inch [6mm] thick and large enough to cover the apples. Peel and core the apples, and fill the centres with brown sugar, a knob of margarine, and a pinch of grated nutmeg. Stand in the middle of the pastry squares, damp
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the edges of the pastry, and fold in one of the shapes shown above. Place them on a baking-tray and bake in a hot oven 425 F. [218°C] Mark 6, for 30 minutes or until the apples are tender and the pastry cooked. Test the apples by pushing a fine skewer into one of them.
For ½ lb. [225g] sausage meat make 4 oz. [110g] flour into Short or Flaky Pastry, #716 or #717. Roll out ¼ inch [6mm] thick and cut in 8 oblongs, about 3 x 4 inches [75x100mm]. Divide the meat into 8 sausage-shaped pieces, place on the pastry, and fold over. Slash the edges as for pie #741, and cut three diagonal slits in the top of each. Brush with milk or egg and bake in a hot oven 450 F. [232°C] Mark 8, for 25-30 minutes.
Quantities for 4 pasties:
Short Pastry, #716, using 8 oz. [225g] flour
1 small onion, chopped
1 tsp. salt
326 THE PENGUIN COOKERY BOOK
8 oz. [225g] raw minced beef
¼ tsp. pepper (1 c.)
4 oz. diced raw potato (1 medium)
Measures level. Mix the filling ingredients. Roll the pastry to ⅛ inch [3mm] thick and cut in four rounds, using a saucer as a guide. Place a quarter of the filling on each, damp the edges, and fold over. Slash the edges as for pie #741, cut a small hole in the top, and brush with egg or milk. Bake in a hot oven.
Temperature 450 F. [232°C] Mark 8.
Quantities for 4 pasties:
Short Pastry,#716, using 8 oz. [225g] flour, or Flaky Pastry, #717
8 oz. [225g] white fish or shellfish
4 oz. [110g] raw potato, diced (1 medium)
small onion, chopped
1 rasher bacon, chopped
1 tsp. salt
¼ tsp. pepper
Measures level. Remove any bone or skin from the fish and cut it into small cubes. Mix with the other ingredients. Roll the pastry, cut in rounds, and finish as for Cornish Pasties, #748.
Use Short or Flaky Pastry, #716 or #717. Roll the pastry to a rectangle ⅛ inch thick or less. Spread with a thin layer of jam and roll up like a Swiss roll. Press the ends together well and place on a baking-tray. Cook in a hot oven 425 F. [210°C] Mark 6, for 30-45 minutes, according to the size.
Alternative fillings are:
Lemon curd instead of jam.
Jam, chopped apples, sultanas, and mixed spice.
Honey, chopped nuts, and mixed spice.
Cut flaky or puff pastry in strips 4 inches wide and about ⅛ inch [3mm] thick. Prick well and bake in a hot oven 450 F. [232°C] Mark 8, for about 10 minutes. Sandwich together with Confectioner's Custard, #125, and ice the top with Water Icing, #611. Sprinkle with chopped nuts. Cut in squares or fingers with a sharp knife, held upright and pulled through carefully.
Quantities for 10 small:
1 oz. [30g] margarine (2 Tbs.)
¼ Pt. [140ml] Water (½ c.)
Pinch of salt
2 oz. [55g] plain flour (½ c.)
2 eggs
Measures level.
1. Put the first three ingredients in a pan and bring to the boil.
2. Then add all the flour at once and mix well. Cook for a few minutes over a gentle heat until the mixture leaves the side of the pan.
3. Allow to cool a little. Beat in the eggs one at a time and continue beating until the mixture is smooth and shiny. Very thorough beating is essential for good results, and it is hard work, as the mixture is fairly stiff. Beating takes about 10 minutes.
4. Bake on greased trays, in spoonfuls for puffs and finger lengths for eclairs. A forcing-tube helps to give even shapes and sizes. Bake in a hot oven 450 F. [232°C] Mark 8, for 10-15 minutes and then reduce the heat to moderate 375 F. [191°C] Mark 5, for at least another 20-25 minutes.
328 THE PENGUIN COOKERY BOOK
Allow to cook for 30 minutes before opening the oven door. The buns should be quite dry in the centre, or they will become flabby on cooling. Leave plenty of room for them to rise.
5. When cold, split and fill with whipped cream, Custard, #125, or Mock Cream, #121. The tops of eclairs are iced with Chocolate Glace Icing, #612, or Coffee Glace Icing, #613.
Quantities for 6 helpings:
Choux Pastry, #752
Chocolate Sauce, #97
Whipped Cream or Mock Cream, #121, OR Confectioner's Custard, #125
Make the choux pastry into 24 small cream puffs, baking about 30 minutes. Fill with the cream or custard and pile on a serving dish. Pour over the hot sauce and serve at once.
1. Sift the dry ingredients into a basin and make a well in the centre. Put the eggs in the well with half the liquid
2. Start mixing from the centre, gradually working in all the flour from the sides.
3. Thin batters, like pancakes and Yorkshire pudding, need very thorough beating to mix in plenty of air, but thick batters containing baking powder should be beaten only enough to make a smooth mixture. Too much beating makes them tough. Add the rest of the liquid.
4. Cook as described for the various kinds of batters.
It has been the custom for cooks to leave a batter to stand for anything from 4 to 2 hours before baking. Experiments have shown that this has no effect on the final results.
4 oz. [110g] Flour (¾ c.)
About ½ pt. [285ml] milk (1 c.)
½ tsp. salt
Fat for frying
1 egg
Measures level.
1. Mix according to the general method for batters given in #754, making a thin batter. The correct consistency is important, as, if the batter is too thin, the pancakes will stick, and if too thick, they will be heavy.
2. Heat a little fat in a small saucepan. Pour some into a clean, smooth frying-pan, using one 6-7 inches [150-175mm] across. Turn the frying-pan well, to make sure it is evenly coated with fat, and then pour off any surplus into the small saucepan. When the pan is hot, but not smoking, pour in a little of the batter from a jug, tilting the pan to make it flow over evenly.
3. Cook for a minute or two until brown underneath, shaking the pan to keep the pancake loosened. Keep the edges free with a knife. When it is cooked on one side toss or turn with a broad palette knife or fish-slice and finish cooking. Turn out on to a piece of paper sprinkled with sugar and sprinkle the pancake with lemon-juice. Roll up and keep hot until all are cooked. Sprinkle with more sugar and serve with slices of lemon. Grease the pan as before, and continue until all the batter is used.
Make in the same way as #755, spreading warm jam on each one before rolling up. Marmalade is very good on pancakes, and a little grated orange or lemon rind may be added to the batter before cooking.
Pancake batter, #755
4 oz. [110g] cooked minced meat or game (½ c.)
1 onion, chopped
1 oz. [30g] fat (2 Tbs.)
2 Tbs. bottled sauce
Salt and pepper to taste
Measures level. Make the pancakes and put them in a pile one above the other to keep hot. Then spread each one with the filling which is made by frying the onion in the fat and then adding the other ingredients. Season well. Roll up, place in a baking-dish, and cook in a moderate oven 400 F. [204°C] Mark 6, until they are crisp on top, or cover them with ½ pt. [285ml] of Tomato Sauce, #92, or Mushroom Sauce, #84, or Brown Sauce, #72, or Cheese Sauce, #75, and cook for about 20 minutes or until well heated.
Quantities for 4-6 helpings.
Make the same batter as for Pancakes, #755. Heat some dripping in a shallow pan 8 x 10 inches [200x250mm], and when it is very hot pour in the batter and cook in a very hot oven 475 F. [246°C] Mark 9, for about 10 minutes, and then reduce the heat to 425 F. [218°C] Mark 7, for another 30 minutes, or until the batter is cooked. It should be well risen, brown, and hollow inside, without any soggy, uncooked layers. These are generally due to insufficient cooking.
BATTER PUDDING, which is more solid, is made by using double the amount of flour.
TOAD-IN-THE-HOLE is made like Yorkshire pudding, but 1 lb. [450g] skinned sausages is heated in the fat for 5 minutes before adding the batter.
MEAT IN BATTER is made in the same way, but using 1 lb. [450g] small chops or steak cut in pieces.
Individual Yorkshire Puddings or Popovers.
These are made in exactly the same way as the larger one, but are baked in small, deep patty-tins or pudding moulds. In the U.S.A. they are eaten hot with butter and jam in place of scones. Baking time is 10 minutes at the high temperature and 20-30 minutes at a lower heat, as with Yorkshire Pudding, #758.
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Add 1 oz.[30g] (2 Tbs.) sugar to the Batter recipe, #755, and pour it into the hot pan. Cover with 2 or 3 sliced apples and sprinkle on a little cinnamon or nutmeg. Bake in the same way as #758. Cut in squares and serve hot.
Quantities for 8 fritters:
4 oz. [110g] plain flour (¾ c.) with 2 tsp. baking powder OR 4 oz. S.R. flour
1 tsp. salt
¼ tsp. pepper (savoury only)
1 egg
¼ pt. [140ml] milk, approx. (½ c.)
Flavouring, see Nos. #761-5
Fat for frying
Measures level. Mix to a thick batter according to #274 for general batters. Add the flavouring and fry spoonfuls in hot fat until brown on both sides or fry in deep fat.
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Add 3 oz. [85g] chopped bacon (4 c.) to Fritter Batter, #760. Serve with Tomato Sauce) #92, or Brown Sauce, #72.
Add 3 oz. [85g] minced cooked meat (½ c.) or flaked cooked or canned fish to Fritter Batter, #760. Serve with Tomato Sauce, #92 or Brown Sauce, #72, or Cheese Sauce, #75.
Add 2 oz. [55g] dried fruit (4 Tbs.) to Fritter Batter, #760. Sprinkle with castor sugar and cinnamon mixed, and then with lemon-juice or serve with Lemon Sauce, #101, or jam Sauce, #100.
Add 2-3 oz. [55-85g] grated cheese (½-¾ c.) to Fritter Batter, #760. Serve with Tomato sauce #92.
Peel and core 4 medium-sized cooking apples and cut them across in 4-inch [100mm] slices. Make Fritter Batter, #760. Take each apple-ring on the point of a skewer and dip it into the batter, coat well, lift out, and drop into the hot fat, deep or shallow. Fry until golden brown all over. Serve with castor sugar and lemon-juice sprinkled over.
Quantities for 24 small cakes:
1 oz. [30g] sugar (2 Tbs.)
4 oz. [110g] plain flour (¾ c.) with 2 tsp. baking powder, or 4 oz. S.R. Flour
4 oz. [110g] melted margarine (1 Tbs)
¼ tsp. salt
⅛-¼ Pt. [70-140ml] Milk (¼-½ c.)
2 eggs
Measures level. Mix to a thick batter according to the general method, #754, adding the sugar with the flour and the margarine at the end. These are baked either on a girdle, heavy frying-pan, or solid electric hot-plate. Heat until the girdle feels hot when the hand is held just above it, or until drops of cold water will dance about. Grease slightly with lard or cooking fat, using a twist of paper. Drop the mixture from the tip of a tablespoon, when it should flow into a perfect circle. Cook until bubbles begin to appear on the top but do not break. Turn and cook the other side. The girdle should be hot enough to brown both sides by the time the mixture is cooked through. If too hot they will brown before the inside is done, and if too slow they will be heavy and of poor appearance. Serve with butter and jam, syrup, or honey. As they are cooked put them on a cake-rack. The practice of putting them in a towel is apt to make them damp and soggy.
NB. Very light pancakes may be made by beating the eggs and sugar until thick and light and then mixing in the other ingredients.
Add about half as much milk again to Recipe #766, and make in large, thin cakes similar in size to a pancake. Then serve in any of the ways mentioned for pancakes, see Nos. #755-7, or pile the cakes one on top of the other with a little butter or margarine in between each. Cut in wedges and serve with Syrup Sauce, #106, or Mock Maple Syrup, #105. They may also be piled in the same way with jam in between.