Project Gutenberg's The Sure to Rise Cookery Book, by T. J. Edmonds This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you'll have to check the laws of the country where you are located before using this ebook. Title: The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints Author: T. J. Edmonds Release Date: August 15, 2015 [EBook #49707] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK THE SURE TO RISE COOKERY BOOK *** Produced by Emmy, MWS, The New Zealand Electronic Text Collection (http://nzetc.victoria.ac.nz/tm/scholarly/name-101724.html) and the Online Distributed Proofreading Team at http://www.pgdp.net Cover Edmonds' endorsement ALL RECIPES IN THIS BOOK In which Baking Powder is used have been tested successfully with . . . . . EDMONDS’ PRIZE Baking Powder As all Baking Powders are not made alike, we cannot vouch for good cooking if other brands are used. . . . Your Grocer Sells EDMONDS’ ORDER A TIN and TRY the RECIPES THE “SURE to RISE” COOKERY BOOK Is Especially Compiled, and contains USEFUL EVERYDAY RECIPES, also, COOKING HINTS. THIRD EDITION of 150,000 Emblem POST FREE TO ANY ADDRESS Published by T. J. EDMONDS, BAKING POWDER MANUFACTURER, CHRISTCHURCH. CHRISTCHURCH, N.Z.: PRINTED BY THE CHRISTCHURCH PRESS COMPANY LIMITED. 1914. [1] There’s a rush for Milk Puddings When the weather is hot and sultry. The dish that will then tempt the appetite is the cool, delightful Custard with Milk Pudding or luscious fruit. Nothing is more delicious than a few stewed peaches, pears or apricots, served with custard made with Edmonds’ Custard Powder. There is no element of uncertainty about the success of the custard—if you use Edmonds’ you can take the rest for granted. Let the children have all the custards they want, and like Oliver Twist, they will be “waiting for more.” Edmonds Custard Powder [2] CONTENTS. PAGE SCONES. Preserved Ginger Scones 5 Cinnamon Scones 5 Girdle Scones 5 Yorkshire Tea Scones 6 Scotch Scones 6 Carraway Biscuits 6 Brown Scones 7 Sultana Scones 7 Plain Scones 7 BREAD and ROLLS. Coffee Rolls 8 Milk Rolls 8 Date Rolls 8 Cottage Loaf 9 Aerated Bread 9 Brown Bread 9 PUDDINGS. Rice Pudding, without Eggs 10 Sago Puddings, without Eggs 10 Yorkshire Pudding 10 Bread and Butter Pudding without Eggs 11 Raspberry Pudding 11 Date Pudding 11 Rita’s Apple Pudding 12 Fruit Pudding 12 American Pudding 12 Dominion Pudding 13 Beef Steak Pudding 13 Cocoanut Custard 13 Suet Dumplings 14 Apple Dumplings 14 Rolled French Pudding 14 Baked Jam Roll 15 Hendy Pudding 15 Baked Apple Dumplings 15 Christmas Plum Pudding 16 Doughnuts 16 “Love in a ——” 16 PASTRY. Mince Pies 17 Mince Meat 17 Marmalade Cheese Cakes 17 Plain Puff Pastry 18 Short Pastry 18 Yorkshire Cheese Cakes 18 Apple Sandwich 19 A Good Pie Crust 19 Cornish Pastry 19 Testimonials 20 CAKES and BUNS. English Queen Cakes 21 Raspberry Delights 21 Chelsea Buns 21 Almond Fingers 22 Rich Plum Cake 22 Buffalo Cake 22 Small Cakes, without Eggs 23 [3] Elsie’s Fingers 23 Pikelets 23 Factory 24 & 25 Rene’s Kisses 26 Sponge Sandwich 26 Sponge Roll 26 Christmas Cake 27 Express Cakes 27 New Zealand Buns 27 Sponge Cake 28 Rock Cakes 28 Children’s Cakes 28 Shortbread 29 Fruit Cake 29 Rice Cakes 29 Sunbeam Cake 30 Pancakes 30 Grated Nut Cakes 30 Afternoon Tea Cakes 31 Rice Cakes, without eggs 31 Walnut Cake 31 A Good Plain Cake 32 Chocolate Cakes 32 Ginger Snaps 32 Madeira Cake 33 Date Cake 33 Pyramids 34 Picnic Dainties 34 Seed Cake 34 Ginger Cake 34 Victoria Sandwich 35 Sultana Cake 35 Girdle Cakes 35 Growth in Sales 36 Lemon Tea Cakes 37 Tea Cakes, without Eggs 37 Tennis Buns 37 “Egg Powder” Rock Cakes 38 Small Cocoanut Cakes 38 Excellent for Suppers 38 Coffee Cake 39 Bath Buns 39 Cocoanut Delicacies 40 MISCELLANEOUS. Delicious Trifle 41 Egg Drink, without Eggs 41 To Make a Custard 41 Pear Ginger 41 Lemon Honey 42 Lemon Sponge 42 Edmonds’ Custards, with Stewed Fruits 42 Pineapple Jelly 43 Fig and Banana Salad 43 Baked Pears 43 Tomato and Macaroni 44 Tomato Soup 44 Apple Sauce 44 White Sauce 44 [4] Tomato Sauce, No. 1 45 Tomato Sauce, No. 2 45 Easy Breakfast or Tea Dish 45 Salad Dressing 46 Apple Chutney 46 Tomato Sausage 46 Vegetarian Roast 47 Savoury Omelet 47 Ham or Tongue Omelet 47 Cooking Hints 48 DID YOU READ OPENING REMARKS INSIDE THE FRONT COVER OF THIS BOOK? RECIPES PRESERVED GINGER SCONES. ½ lb. flour (one breakfastcup) 1 oz. butter ¼ teaspoon salt ¼ teaspoon sugar 1 teaspoon Edmonds’ Baking Powder Preserved Ginger Milk and water to mix Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven. CINNAMON SCONES. 1 lb. flour 3 teaspoonfuls Edmonds’ Baking Powder (moderate) 2 ozs. butter 1 egg 2 teaspoonfuls ground cinnamon Milk to mix, sugar to taste, salt to taste Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven. GIRDLE SCONES. 3 level breakfastcups flour 3 teaspoonfuls Edmonds’ Baking Powder Salt to taste Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle. YORKSHIRE TEA SCONES. ¾ lb. flour (or 1½ large cups) 1 oz. butter (or a tablespoonful) 1 dessertspoonful sugar ½ cup milk 2 teaspoonfuls Edmonds’ Baking Powder 1 egg Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds’ Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes. SCOTCH SCONES. 2 breakfastcups flour 2 heaped teaspoons Edmonds’ Baking Powder 2 ozs. butter 1 cup milk Salt to taste Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven. CARRAWAY BISCUITS. 1½ lbs. of flour ½ lb. butter ¾ lb. Sugar 2 eggs 2 teaspoonfuls Edmonds’ Baking Powder 2 ozs. currants 2 ozs. candied peel [5] [6] 1 teaspoonful carraway seeds Little milk Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven. “UP-TO-DATE” BROWN SCONES. 2 breakfastcups of wheatmeal 1 breakfastcup plain flour 3 teaspoonfuls Edmonds’ Baking Powder 3 ozs. butter (or lard) 2 heaped dessertspoonfuls sugar 1 egg Large cup milk. Salt to taste Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven. SULTANA SCONES. 2 breakfastcups flour 3 moderate teaspoonfuls Edmonds’ Baking Powder 2 tablespoonfuls butter 2 dessertspoonfuls sugar 1 egg, half pint milk, salt to taste 1 oz. sultanas or currants Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes. PLAIN SCONES. 1 breakfastcup flour (piled up) 1½ teaspoons Edmonds’ Baking Powder 1 oz. butter (or lard) 1 teaspoon sugar 1 egg Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water. COFFEE ROLLS. 3 breakfastcups flour 2 tablespoonfuls butter 3 teaspoonfuls Edmonds’ Baking Powder 1 egg ½ pint milk, or more if needed. 1 tablespoonful sugar Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones. MILK ROLLS. 2 breakfastcups flour 2 tablespoonfuls butter 1 breakfastcup milk 2 heaped teaspoons Edmonds’ Baking Powder Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes. DATE ROLLS. 1 lb. flour (or 2 breakfastcups) 4 ozs. sugar 2 eggs 4 ozs. butter 2 teaspoonfuls Edmonds’ Baking Powder [7] [8] ½ lb. dates or sultanas chopped Milk to mix, salt a pinch, cinnamon Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry. COTTAGE LOAF. 2 lbs. flour 2 moderate dessertspoonfuls of Edmonds’ Prize Baking Powder ½ teaspoonful salt 1 pint milk Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven. AERATED BREAD. To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and place immediately in quick oven. (When fully risen open door to let out the steam just a second). BROWN BREAD. 2 breakfastcups of wheatmeal 1 small cup flour 1 teaspoon sugar 2 heaped teaspoons Edmonds’ Baking Powder 1 small teaspoon salt 1 tablespoonful butter 1 breakfastcup milk and water Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork. Bake about 20 minutes. RICE PUDDING (Without Eggs). Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual. SAGO PUDDING (Without Eggs). Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41); pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual. YORKSHIRE PUDDING. 1 heaped breakfastcup flour 1 pint milk, good measure ½ teaspoon salt 3 eggs 1 tablespoon dripping Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this. BREAD AND BUTTER PUDDING (Without Eggs). Slice sufficient white or brown bread (stale) to fill a good-sized pie dish, and spread each slice thinly with butter. Grease the dish, then lay in the slices, sprinkling some currants, sultanas, and sliced candied peel between each layer, adding a little sugar and spice also. Then moisten the bread with a cup of milk. Prepare a pint custard (see direction for Custard, page 41), and pour over while hot, grate nutmeg on; bake as usual. RASPBERRY PUDDING. ¼ lb. butter [9] [10] [11] ¼ cupful sugar 2 eggs 1 teaspoonful Edmonds’ Baking Powder 2 tablespoonfuls raspberry jam 1 breakfastcup flour Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours. DATE PUDDING. 3 ozs. butter 6 ozs. flour 2 or 3 eggs 1 small teaspoon Edmonds’ Baking Powder 4 ozs. sugar 4 ozs. dates 3 tablespoons milk 1 teaspoon lemon juice Mode.—Beat butter and sugar to a cream, add eggs, and beat well. Then add milk, dates (chopped up fine), lemon juice, and last sift in the flour and baking powder mixed. Steam 2 hours in a buttered mould. RITA’S APPLE PUDDING. Mix thoroughly a teaspoon of Edmonds’ Baking Powder with a breakfastcup of flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of butter, beat all together 15 minutes. Place 2 inches of stewed apples (sweetened) in a pie dish. Pour in batter, and bake in quick oven; serve hot. FRUIT PUDDING. 1 small cup sugar 2 breakfastcups flour 1 tablespoonful butter 2 eggs 2 teaspoonfuls Edmonds’ Baking Powder ¾ cup milk (or more) Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix flour and baking powder together, and add to mixture. Grease two small dishes, fill half full of fresh fruit, pour over the batter; bake 1 hour. AMERICAN PUDDING. 4 apples ½ pint milk 2 eggs 1 tablespoon flour ½ nutmeg 1 tablespoon minced suet ½ teaspoon Edmonds’ Baking Powder Sugar, sweeten to taste Core and halve the apples, beat eggs, add flour, baking powder and milk. Grease a pie dish; lay the apples in (cut part down), pour the mixture over, then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate half-hour. DOMINION PUDDING. 1 breakfastcup flour ½ breakfastcup sugar 1 tablespoonful butter 1 egg ½ cupful sweet milk 1 teaspoon Edmonds’ Baking Powder Rub butter into flour and Edmonds’ Baking Powder, add sugar, beat egg and milk together, and mix all into batter. Place some raisins at bottom of mould or basin, pour batter over, and steam for 1¼ hours. BEEF STEAK PUDDING. ½ lb. bread crumbs ½ lb. flour [12] [13] 1 teaspoonful Edmonds’ Baking Powder 1 lb. of steak ½ lb. suet 3 kidneys Seasoning Mix crumbs, flour, suet, salt to taste, and baking powder, with enough cold water to make stiff paste. Roll out and line a basin, leaving a small hole at the bottom of paste. Cut steak up and dredge with flour. Cut kidney small; add pepper and seasoning; cover with a thick layer of paste, and boil about 3 hours. COCOANUT CUSTARD. Put small teacupful of desiccated cocoanut in pie-dish, then make a pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour over cocoanut, and bake as usual. SUET DUMPLINGS. 1 teacupful flour 2 tablespoonfuls chopped suet Cold water pepper and salt to taste ½ teaspoon Edmonds’ Baking Powder 1 dessertspoonful chopped parsley Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer. APPLE DUMPLINGS. 3 ozs. flour ½ teaspoon Edmonds’ Baking Powder 3 apples 3 ozs. suet 3 ozs. breadcrumbs ¼ teaspoon salt 3 dessertspoonfuls sugar Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them ½ hour. ROLLED FRENCH PUDDING. Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up, secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water. BAKED JAM ROLL. ½ lb. flour 4 ozs. dripping (or lard or butter) Salt a little ½ teaspoon Edmonds’ Baking Powder ½ teaspoon Sugar (fine) Water to mix Beat butter (or dripping) to a cream, add all other ingredients, and sufficient water to make a dough, roll out into shape, and spread with apricot or raspberry jam, sliced apples, plums, or any fruit desired could be substituted for jam. Put in a baking dish; bake in moderate oven. HENDY PUDDING. 1 cup suet (chopped) 2 breakfastcups flour ¼ breakfastcup sugar 2 teaspoons Edmonds’ Baking Powder (heaped) Jam, water to mix Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer [14] [15] of dough, then jam, steam 3 hours. Serve with sweet or jam sauce. BAKED APPLE DUMPLINGS. 1 lb. flour (or 2 breakfastcups) ½ lb. butter (or dripping) ½ teaspoon Edmonds’ Baking Powder Water to mix Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream. CHRISTMAS PLUM PUDDING. ¾ lb. flour (or 1½ breakfastcups) 2 heaped teaspoonfuls Edmonds’ Baking Powder 2 ozs. stale bread crumbs 1½ lb. suet 2 lbs. raisins 1 lb. currants 6 eggs 10 ozs. sugar (brown) ¼ lb. almonds ½ lb. mixed candied peel Salt and spice to taste Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours. DOUGHNUTS. 3½ breakfastcups flour 1 breakfastcup sugar ½ breakfastcup butter 4 eggs 1 cup milk 3 teaspoonfuls Edmonds’ Baking Powder ½ teaspoonful salt Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot. “LOVE IN A ——” “Do you love me?” said the cup to the custard. “I’m just brimming up in you,” replied the custard. “You sweet thing,” answered the cup. “Delightful.” A Golden Rule.—Hold fast to that which is good. MINCE PIES. Ingredients.—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18). Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar. MINCE MEAT. 2 lbs. apples (pared and cored) 2 lbs. raisins (stoned) 2 lbs. currants 2 lbs. suet (chopped fine) ¾ lb. mixed candied peel (chopped) ½ lb. sugar ½ pint brandy (or 1 breakfastcup) ¼ pint sherry (or ½ breakfastcup) 1 small nutmeg (grated) [16] [17] 1 dessertspoonful powdered cinnamon 1 dessertspoonful salt The juice of two small oranges The juice of two small lemons The peel of one each grated Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover. MARMALADE CHEESE CAKES. 2 tablespoonfuls marmalade 2 eggs 2 ozs. butter Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven. PLAIN PUFF PASTRY. ½ lb. flour 7 ozs. butter ½ teaspoonful Edmonds’ Baking Powder Water to mix Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times. SHORT PASTRY. 1 breakfastcup flour, pinch salt 4 ozs. butter or lard ½ teaspoonful Edmonds’ Baking Powder Water to mix Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness. YORKSHIRE CHEESE CAKES. 1 teacup curds 1 oz. butter 1 oz. sugar 1 egg 1 tablespoon currants Mode.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry. To prepare the curd, boil 2 quarts of milk, and as it rises pour in either ½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve. Pastry requires a hot oven; if it contains baking powder—must be baked at once. APPLE SANDWICH. ½ lb. butter 1 lb. flour 2 teaspoonfuls Edmonds’ Baking Powder Mince 2 or 3 apples 1 cupful clean currants 1 piece of peel 1 dessertspoonful cinnamon 1 lemon 1 egg 2 tablespoons sugar Mode.—Rub butter into flour, then add baking powder, make into a firm dough with water. Roll out to required thickness; mince all other ingredients together, and mix in egg last. Place mince between pastry, and bake. A GOOD PIE CRUST. 4 breakfastcups flour 2 heaped teaspoonfuls Edmonds’ Baking Powder [18] [19]