The Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1912-1917, 1913-01-17
TASTY ENGLISH CAKES
SOME OF THE BEST OF THOSE
POPULAR ACROSS THE SEA.
Dainty CONNECTIONS Take Their Names
From Towns in Which They ORR
glnated, But the Recipes
Speak for Themselves.

In the homes of the old-fashioned
country people there are to be found
tried and true recipes for tea cakes
that have stood the test of hundreds
of years in England and have been
handed down (and over) to US in
America
Under any name these cakes taste
as sweet 1t is interesting to note
that the names are given from the
English town in which there were
first popular.
Shrewsbury Cakes. Sieve two
pounds of -four and mix well with one
pound of powdered sugar, one table
spoonful of ground cinnamon. one
ounce OF carraway and one nutmeg,
grated Beat and add separately the
whites and yolks Of four eggs and
work in half a pound Of butter until
the mixture is thick paste. Roll this
out to about one-eighth of an inch
thick, then cut IN round cakes. Bake
on a tin slightly Toured for about
twenty minutes.
Chelsea Buns.-Take two pounds OF
light dough and roll out quarter OF
an inch thick Cut four or six ounces
of butter into small pieces and lay
over the paste; fold it up and then
roll out once or twice Gas in making
puff pastel adding some moist or pow
dered sugar the last time it is rolled
out. Cut into strips half an inch
thick and coil each one round into a
little cake. Then cover the buns with
a cloth and set in warm place to
rise. Bake on buttered tin for about
twenty minutes Currants, candied
peel and spices may be added with ad-
vantage.
Bath Buns.-Mix one and a quarter
ounces of yeast with one teaspoonful
of powdered sugar until they become
liquid Warm three gills Of milk until
almost tepid. Put one and half
pounds of -four through sieve, and
add a pinch of salt; then lightly rub
in half pound of butter and four
ounces of powdered sugar, two ounces
Of sultanas, and the grated rind of one
lemon. Mix the ingredients well, then
add five eggs we'll beaten, and the
yeast and milk. Mix the whole to a
smooth dough, turn into a basin, COW
er with a cloth and set in a warm
place till the dough rises to twice its
size. This will take about one and a
half hours. Place it on a Toured board
and work in almost four ounces OF
granulated sugar. Then break up the
paste into rough heaps and put it on
a buttered tin and sprinkle a little
graduated sugar over the paste.
Leave in a warm place to rise twenty
minutes Then bake in a quick oven
for about twenty minutes.
Sally Lunns.-Mix quarter of a
teaspoonful OF soft sugar with half an
ounce OF compressed yeast till liquid.
Warm one and half gills of milk and
stir it into the yeast. Beat we'll an egg
and stir it into the milk Then strain
the whole mixture into II ounces of
sieved -four, to which half a teaspoon
full of salt has been added. Turn on a
Toured board and knead lightly,
sprinkling with a little flour to keep
from sticking Butter two deep. round
tins and put half the dough in each.
cover the tops with a creased paper
and leave near the fire to rise for about
half an hour, when the cakes should
fill the tins. Then bake in quick
oven for about thirty minutes.