Part 214 (1/2)

1786. INGREDIENTS.--2 lbs. of flour, 1/2 teaspoonful of salt, 1/4 lb. of b.u.t.ter or lard, 1 egg, a piece of German yeast the size of a walnut, warm milk.

_Mode_.--Put the flour (which should be perfectly dry) into a basin mix with it the salt, and rub in the b.u.t.ter or lard; then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well. Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake from 1/4 to 1/2 hour in a moderate oven. These are very nice with a few currants and a little sugar added to the other ingredients: they should be put in after the b.u.t.ter is rubbed in. These cakes should be b.u.t.tered, and eaten hot as soon as baked; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new.

_Time_.--1/4 to 1/2 hour.

_Average cost_, 10d.

_Sufficient_ to make 8 tea-cakes.

_Seasonable_ at any time.

TO TOAST TEA-CAKES.

[Ill.u.s.tration: TEA-CAKES.]

1787. Cut each tea-cake into three or four slices, according to its thickness; toast them on both sides before a nice clear fire, and as each slice is done, spread it with b.u.t.ter on both sides. When a cake is toasted, pile the slices one on the top of the other, cut them into quarters, put them on a very hot plate, and send the cakes immediately to table. As they are wanted, send them in hot, one or two at a time, as, if allowed to stand, they spoil, unless kept in a m.u.f.fin-plate over a basin of boiling water.

A NICE YEAST-CAKE.

1788. INGREDIENTS.--1-1/2 lb. of flour, 1/2 lb. of b.u.t.ter, 1/2 pint of milk, 1-1/2 tablespoonful of good yeast, 3 eggs, 3/4 lb. of currants, 1/2 lb. of white moist sugar, 2 oz. of candied peel.

_Mode_.--Put the milk and b.u.t.ter into a saucepan, and shake it round over a fire until the b.u.t.ter is melted, but do not allow the milk to get very hot. Put the flour into a basin, stir to it the milk and b.u.t.ter, the yeast, and eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the currants, sugar, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with b.u.t.tered paper, which should be about six inches higher than the tin; pour in the mixture, let it stand to rise again for another 1/2 hour, and then bake the cakes in a brisk oven for about 1-1/2 hour. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added when the flavour is liked.

_Time_.--From 1-1/4 to 1-1/2 hour. _Average cost_, 2s.

_Sufficient_ to make 2 moderate-sized cakes.

_Seasonable_ at any time.

[Ill.u.s.tration]

[Ill.u.s.tration]

CHAPTER x.x.xVI.

GENERAL OBSERVATIONS ON BEVERAGES.

1789. Beverages are innumerable in their variety; but the ordinary beverages drunk in the British isles, may be divided into three cla.s.ses:--1. Beverages of the simplest kind not fermented. 2. Beverages, consisting of water, containing a considerable quant.i.ty of carbonic acid. 3. Beverages composed partly of fermented liquors. Of the first cla.s.s may be mentioned,--water, toast-and-water, barley-water, eau sucre, lait sucre, cheese and milk whey, milk-and-water, lemonade, orangeade, sherbet, apple and pear juice, capillaire, vinegar-and-water, raspberry vinegar and water.

1790. Of the common cla.s.s of beverages, consisting of water impregnated with carbonic acid gas, we may name soda-water, single and double, ordinary effervescing draughts, and ginger-beer.

1791. The beverages composed partly of fermented liquors, are hot spiced wines, bishop, egg-flip, egg-hot, ale posset, sack posset, punch, and spirits-and-water.

1792. We will, however, forthwith treat on the most popular of our beverages, beginning with the one which makes ”the cup that cheers but not inebriates.”

1793. The beverage called tea has now become almost a necessary of life.