Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 220

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Ingredients.—2 lbs. of flour, 4 oz. of butter or clarified dripping,½ oz. of caraway seeds,¼ oz. of allspice,½ lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast. Mode.—Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid mix the whole into a light dough; knead it well, and line the cake-tins with strips of buttered paper: this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour, then bake the cakes in a well-heated oven. If this quantity be divided into two, they will take from 1½ to 2 hours’ baking, Time.—1½ to 2 hours. Average cost, 1s. 9d. Sufficient to make 2 moderate-sized cakes.