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Table of Contents Wherever one goes in England, be it tavern or cottage, manor house or castle, there is always "Tea." There are always cakes, both big and little, to go with it. And there is always someone to say to the American traveler: "You don't have tea biscuits this size in America, do you? It is only the English housewife who makes them." The American has to admit that cakes of such a size are not seen in this country, for the cakes, in question, are the the size of an ordinary bread and butter plate. English cakes are seen the world over. It's English cake and tea for tiffin in India. It's English cake and tea in South Africa or Australia. As for Canada, one might as well be in London or the Low Country. But some cakes seem more typically English than others. "Bath Buns," for instance, which are said to have taken their name from Bath, the famous watering place; "Ban-bury Cakes," originating with the "Banbury Cross" of nur sery rhyme, in Oxfordshire; and "Rout Cakes," named after the fashionable evening party or "Rout" of early Victorian days, simply couldn't be anywhere but in Eng land. Mix 8 cups flour sifted 11/2 cups sugar with 3 tbsp. butter 1/2 cup water. Stir until dissolved and let stand over Mix together night 1/2 cup honey 1/4 cup water Blend the butter into the flour. Make holes in the flour and fill them with the honey water and the sugar water. Knead into a smooth dough. Roll very thin, cut into small round cakes, brush lightly with water and bake at 400° F. until light brown. Mix together 11/2 cups flour sifted 1/2 cup butter 1 lb. currants 1 cup sugar 1/4 cup candied orange peel chopped 1/4 cup candied lemon peel chopped 1 tsp. allspice Cream the butter and sugar together. Add the fruit mixture and blend well. Roll puff paste very thin. Cut with a small oval cutter. Place a small spoon of the fruit mixture in the center of each cake, fold over and flatten out with the rolling pin. Sprinkle with powdered sugar and bake at 475° F. for ten to fifteen minutes. 1 lb. almonds blanched 2 cups sugar grated rind of 1 lemon 4 egg yolks unbeaten Dry the almonds in a warm oven. Pound them very fine and sift through a fine sieve. Mix with the sugar and lemon rind. Gradually add the egg yolks and mix into a smooth paste. Roll medium thin, using powdered sugar on the biscuit board. Cut into fancy shapes and bake at 400° F. until light brown. lb. almonds blanched 1/2 lb. powdered sugar tbsp. orange flower water 2 egg whites unbeaten Shred the almonds and then roll them with a rolling pin until very fine. Gradually add the sugar, egg whites and orange flower water. Work the mixture into a smooth paste. Spread little cakes with the paste and allow them to stand three days, then ice with raw icing. Dissolve in 1 cup milk 1 cup butter 1 tsp. soda 3 cups sugar 5 eggs unbeaten 4 cups flour sifted grated peel and juice of 1 lemon Cream the butter and sugar together. Add the eggs, one at a time, and mix well. Add the grated lemon rind and juice. Add the flour and milk alternately. Spread the batter thinly on a well buttered baking pan and bake at 350° F. for thirty minutes. Allow to cool in the pans, cut into tiny squares, and spread with almond paste. After the cakes have stood for three days ice with the following icing: 2 cups powdered sugar 2 egg whites unbeaten sifted 1 tsp. almond extract Strain the egg whites through a medium fine sieve. Put them on a large platter and beat them with a flat egg beater. When the eggs begin to froth start adding the sugar. Beat steadily, adding the sugar gradually. Just before the last sugar is added add the almond extract. Allow to stand five minutes before spreading the cakes. This is a very old and much esteemed English cake. The original recipe called for the butter to be washed in rose water. This meant that the butter was broken into pieces, rose water was poured over it and the butter was worked in the water until soft. The rose water was then drained off, leaving a delightful flavor of roses. In those old days housewives made their own rose water. In an old English cook book in the author's possession are these directions for making rose water: "Into a quart of pure spring water, stir four drops of Kissanlik Otto of Rose, and a large pinch of carbonate of Magnesia, and pass it through filter paper, or very fine muslin." Sift together 4 cups flour 1 tbsp. Jamaica ginger 1 tsp. cinnamon 1/2 tsp. mace 1 tsp. cardamon Mix with 1/4 cup almonds blanched and ground 1/2 cup citron sliced thin -1/2 cup candied orange peel chopped 1 tsp. cardamon seed 11/2 cups butter 1/2 lb. powdered sugar 2 cups dark molasses 2 eggs slightly beaten Heat the butter, sugar and molasses together. When nearly cold, gradually add the eggs and flour mixture. Knead to a smooth dough, adding more flour if needed. Roll thin, cut into large cakes and bake at 400° F. until light brown. These are the favorite tea cakes served in a modest little cottage, graciously presided over by the typical British school teacher whose interest in humanity makes her enjoy nothing better than visiting over a cup of tea with her neighbors from across the well-trimmed hedge, or her Amer ican neighbors from across the Atlantic. 1 cup sugar 1 cup currants 1 cup flour sifted 4 eggs unbeaten 1 cup butter Cream the butter and sugar together. Add the eggs, one at a time, and mix well. Blend in the flour and currants. Pour the batter into a shallow baking pan that has been lined with well-greased paper. Bake at 350° F. for thirty minutes. Cut into small squares while warm. English Tea Biscuit Sift together 8 cups flour 1 cup butter 1/2 tsp. soda 3 cups sugar 1/2 tsp. nutmeg 1 cup cream 3 eggs beaten slightly Blend the butter into the flour. Add the eggs, sugar and cream and knead into a smooth dough. Roll thin and cut into large round cakes. Bake at 400° F. until light brown. |
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