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The Sure to Rise Cookery Book: Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints
by T.J. Edmonds Ltd. · Page 22 of 35 · 12,230 words
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EDMONDS’ PRIZE BAKING POWDER =“LIKE THE SUN?”= Send us your name and address when you require a new Cookery Book. Posted Free. =EDMONDS’ BAKING POWDER WORKS, Christchurch.= * * * * * To soften scones always turn out on clean towel, and cover them with the ends. DELICIOUS TRIFLE. Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges. EGG DRINK (Without Eggs). Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar; when it boils add mixture, stir and place immediately into glasses (grate nutmeg on top to taste). TO MAKE A CUSTARD. From a pint of new milk take enough to mix smooth one large dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of the milk to taste (say, a heaped dessertspoonful sugar), and when the milk is boiling, pour the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired). PEAR GINGER. 6 lb. pears (nearly ripe) 1 lb. preserved ginger (full lb.) 4 lbs. sugar Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft. LEMON HONEY (For Sponges or Tarts). 1 lb. sugar Rind and juice of 4 lemons 4 ozs. butter 4 eggs Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold. LEMON SPONGE. ½ packet isinglass or gelatine 5 ozs. loaf sugar ¾ pint cold water 2 lemons Whites of 2 eggs Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire
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