*Scotch Gingerbread
2¹⁄₄ cups flour
³⁄₄ cup medium oatmeal
1 cup syrup
³⁄₄ cup lard, butter or dripping
3 tea-spoons ground ginger
3 tea-spoons ground cinnamon
1 tea-spoon carbonate of soda
1 or 2 eggs
1 cup sour milk
Mix as for American gingerbread, and bake in a greased flat tin in a moderate oven.
Yorkshire Parkins
¹⁄₂ lb. oatmeal
¹⁄₄ lb. flour
¹⁄₄ lb. butter
1 oz. mixed spice
6 oz. brown sugar
¹⁄₄ oz. carbonate of soda
¹⁄₄ lb. treacle
Mix the oatmeal and flour together. Rub in the butter. Add the spice, sugar and carbonate of soda. Warm the treacle and pour it on the rest of the ingredients, mixing well. If the mixture is too dry, add a little melted butter. It should be rather soft. Divide into small flat cakes, and bake on greased tins in a slow oven. Brush over with milk when baked.
Cakes made with Yeast
| PAGE | |
|---|---|
| [Bread Cake] | [78] |
| [Brioche] | [79] |
| [Dough Cake] | [80] |
| [Kugelhupf—I.] | [80] |
| [ ” II.] | [81] |
| [Seed Dough Cake] | [82] |
| [Scotch Bun] | [82] |
Bread Cake
I.
1 pint dough
3 ozs. butter
1 cup sugar
2 eggs
Grated rind half a lemon
1 cup of currants
II.
4 table-spoons brown sugar
2 ozs. butter
1 table-spoon flour
1 tea-spoon cinnamon
2 heaping table-spoons bread crumbs