Ingredients
- 4 dough
- one end to represent fingers
- 2 ozs
- 4 ins
- one end to make a half-circle turnover
- 90 degs
- 3 eggs
Directions
paste upon top ; prove in steam-press very light, and bake lightly like a bun. Before putting on the paste wash with a mixture of egg and milk. This round roll, also notched as a star from centre to side, like the old Scotch bun, washed over, proved and baked, is also a nice cookie, and if a few currants are mixed into this, so much the better for a change.
No. 3, the Hand Roll, is made the same as for No 4 dough, but moulded and rolled oval and flat, and then cut 5 times one end to represent fingers, washed over, proved well in press (upon tins), and baked as for buns.
No. 4, the Victoria Roll : 1 oz. fat to 1 lb. sponge, rub in, and let lay three hours ; weigh 2 ozs. for ^d., pin out the piece oval to about 4 ins. in length, then fold over one end to make a half-circle turnover. Put upon a tin, wash over, prove well, and bake as a bun. This roll, when nicely made, looks very well ; it rises in the oven like an oval puff, and is light and nice, in fact, they are a really fine, big, good-looking halfpennyworth, and cannot fail to sell well. Try them.
Blandy's Fancy Tea Bread.
Make a sponge with \ lb. sugar, 1 lb. flour, 2 ozs. yeast, 1 \ pints milk (90 degs.) ; when it subsides add \ lb. warm butter, z lbs. flour, and 3 eggs ; make dough, and allow to rise one hour ; then make into 2-oz. size a number of fancy shapes, prove, wash over carefully with yolk of egg, and bake in a sound oven.
RECIPES— CAKES, PASTRIES, BISCUITS, FLOUR AND SUGAR CONFECTIONERY.
POCKETS control pulses and palates ; but don't imitate best goods with common materials. This destroys the confidence of the public and lowers the trade. Make cheap goods in new shapes, and different mixtures. .There is room for the ingenious here ; imitation is not good or clever.
I have endeavoured in the following collection of recipes tb 'cater for every ordinary want of the ordinary baker, pastry-cook or confectioner, ship's baker, and restaurateur. Usually there are general characteristics that apply to the varieties of the same class of goods, and I have given at the beginning of each class some general rules to be observed when preparing that kind of goods. It will be useful, therefore, when working from these recipes to go back to the commencement of the section or class from which the recipe is taken, to see what hints are there given
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