The afternoon tea book : how to make tea, coffee, chocolate, cakes, scones, rolls, sandwiches, cooling drinks, and ices / by Agnes C. Maitland.

  • Maitland, Agnes C. (Agnes Catherine), 1849-1906.
Date:
[between 1900 and 1910]
Catalogue details

Licence: In copyright

Credit: The afternoon tea book : how to make tea, coffee, chocolate, cakes, scones, rolls, sandwiches, cooling drinks, and ices / by Agnes C. Maitland. Source: Wellcome Collection.

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    depends on the handling, which should be as light and as little as possible. The more rapidly such cakes are made the better they will be, and two cooks working from the same recipe will often produce entirely different results if one kneads her scones as if they were household bread, while the other handles them with due lightness of touch. When baking-powder is mentioned, any well-known kind may be safely used. German yeast, or barm, is recommended in pre- ference to brewers’ yeast, as handier and more certain in use, but either will do. Half an ounce of barm is equal to a small teacupful of brewers’ yeast. In making rich cakes not requiring yeast, unless other directions are given, the ingredients should be mixed in the following order: The butter beaten to a cream with the castor sugar. The yolks of eggs well beaten. The whites of eggs beaten to a solid froth. (The froth should be firm enough to hold up the blade of a knife laid across it.) The flour carefully dried and sifted and stirred in very lightly. The fruit or other flavourings. Sometimes the flour, or a part of it, is added before