Hot cross buns, coffee and fruit are an adequate Good Friday breakfast, although it is no mortification of the flesh to eat them. They will delight the children for luncheon and may be served hot or cold, despite their name. The wartime recipe given is only one of the many improved foods that came out of wartime efforts, the rye and whole wheat flours and the honey all adding to… Continue reading
Category: Pastries
Boiled Pastry
Put three quarters of a breakfast cupful of water into a saucepan, add two ounces of lard, or clarified dripping, and two ounces of butter. Bring them to the boil. As soon as the mixture boils stir in a pound and a quarter of sifted flour. Add a little salt, and stir vigorously until all lumps disappear. Take pieces of the dough about as big as one’s fist. With a… Continue reading
Wholemeal or Wheatmeal Pastry for Tarts
From 1922:
½ lb. wheatmeal flour (about 1 ½ cup), 2 oz. dripping, butter, or copha (3 oz. if desired), 1 small teaspoonful baking powder, ½ cup warm milk or water. Mix flour and baking powder through sifter, throwing in the coarse grains that will not go through, then add the shortening with fingertips until it looks like breadcrumbs. Add the warm milk or water, mix… Continue reading
GOOD SHORT PASTRY
From 1922:
A nice short light crust especially suitable for mince pies or tarts can be made as follows: Take half a pound of flour, ¼ lb. of butter (or equal parts of butter and lard), and one egg. Rub the butter into the flour, make a hole in the middle, and break in the egg. Mix all well together with a knife. If it is… Continue reading
German Puffs
From 1915:
By May Busch
To make German puffs it is necessary to have the following ingredients: 2 oz. of butter, 3 tablespoons of sugar, 3 eggs, whites and yolks separated, 3 teacups of milk, 3 teacups of flour, 1 saltspoonful of salt, and a few drops of vanilla.
First beat the butter to a cream.
Then add the sugar and well-beaten yolks, and the milk, which should be… Continue reading
CREAM PUFFS AND FILLING
A delicious filling
A delicious filling Continue reading
Cream Puffs
1 teacupful of water, 1 teacupful of
1 teacupful of water, 1 teacupful of Continue reading
GOOD SHORT PASTRY
A nice short light crust
A nice short light crust Continue reading
FLAKY PASTRY
Sift half a lb. of flour into a
Sift half a lb. of flour into a Continue reading
APFEL STRUDEL
It is fine with a layer of smearcase
It is fine with a layer of smearcase Continue reading
Hungarian Apfel Strudel
This recipe has been used for fifty years
This recipe has been used for fifty years Continue reading
German Winbidel
One half pint milk, one
One half pint milk, one Continue reading
Raspberry Dumplings
These should be made at the very latest minute
These should be made at the very latest minute Continue reading
Strawberry Dumpling
Take one egg, a cup of sweet milk
Take one egg, a cup of sweet milk Continue reading
CHEESE PUFFS
Make some nice flaky pastry, roll out thinly and cut into
Make some nice flaky pastry, roll out thinly and cut into Continue reading
Prune and Apple Tart
Fill a deep baking dish with a layer of sliced
Fill a deep baking dish with a layer of sliced Continue reading
Lady Fingers
Three quarters cup sugar, yolks of two eggs. Cream until light lemon color, Now add:
Three quarters cup sugar, yolks of two eggs. Cream until light lemon color, Now add: Continue reading
Puff Paste
Keep a wooden spoon and a mixing board for some minutes in very hot water and then in very cold water.
Keep a wooden spoon and a mixing board for some minutes in very hot water and then in very cold water. Continue reading
Ladylocks
Ladylocks are made upon a metal form which comes for the purpose. The puff paste is cut in strips and folded
Ladylocks are made upon a metal form which comes for the purpose. The puff paste is cut in strips and folded Continue reading