FoodNet

Borwick's cookery book

1890

Page 15 · 8 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix baking powder with the flour and salt, then lightly rub in the margarine and lard, add sufficient milk to make a light, moist dough. Make into shape, place on a greased tin and bake in a quick oven about 20 minutes. CURRANT vSCONES. 1- lb. MILLIlNNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. lard or margarine. 3 ozs. sugar. \ lb. currants. I oz. candied peel. Milk✪ Currant Scones. Clean the currants and chop candied peel. Sift the flour and baking powder, lightly rub in the margarine, then add the sugar and prepared fruit. When well mixed, stir in about \ pint of milk and work to a soft dough. Divide in two, form into rounds, place on a flat tin, and mark across. Bake a nice brown in brisk oven. SULTANA SCONES. i lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. I oz. margarine. I oz. sugar. I oz. sultanas. I gill milk✪ Sultana Scones. Mix the flour and baking powder, rub in margarine, then add the sultanas (cleaned) and sugar. Add the milk, and work to a dough, roll out, about i inch in thickness, and cut in triangular pieces. Place on lightly greased or floured flat tin, and bake in hot oven about 10 to 15 minutes. 46 BORWICK'S COOKERY BOOK, RAISIN SCONES. I lb. MILLENNIUM flour. 1 dessertspoonful BORWICK'S BAKING POWDER. 2 ozs. sugar. i teaspoonful salt. 3 ozs. margarine. 4 ozs. raisins. 1 egg. Milk✪ Raisin Scones. Sieve the flour, baking powder, and salt into a bowl, rub in the margarine, stone the raisins, and add to the mixture with the sugar. Well mix, and add the egg and milk ; work together and cut into halves, making each into a round cake about i inch in thickness. Cut into four pieces, place on flat tin, and bake in a hot oven 20 or 30 minutes. WHEATMEAL SCONES. 6 ozs. wheatmeal. 2 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. il ozs. sugar. * gillniilk. A little salt✪ Wheatmeal Scones. Mix baking powder and salt with the flour, rub in the margarine, mix in the sugar and wheatmeal, add suffi- cient milk to bind. Divide in four cakes, and bake in a quick oven. These are delicious eaten hot or cold. CREAM SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine I gill milk. J gill cream✪ Cream Scones. Sieve the flour and baking powder, rub in the mar- garine, add gradually the milk and cream, and work to a BORWICK'S COOKERY BOOK. light dough. Roll out J inch thick, cut into shapes, place on a greased tin, and bake 15 minutes. When nearly done, brush over with milk, and return to the oven to finish. SCOTCH DROP SCONES. 8 ozs. MILLENNIUM flour. i| teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. I tablespoonful golden syrup. A pinch of salt. A little milk✪ Scotch Drop Scones. Sieve flour, baking powder, and salt into a basin, rub in the margarine with the tips of fingers, add the golden syrup and sufiicient milk to make a light dough. Drop in small heaps on a Scotch gridiron, place on the top of the stove, and cook on each side. FIVE O'CLOCK TEA SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. I gill milk. I egg. I teaspoonful salt. 4 ozs. margarine✪ Five O'Clock Tea Scones. Sift the flour with the baking powder and salt ; rub the margarine into it, then add the egg and milk, and mix to an elastic paste. Turn on to a floured board, and roll out I inch thick. Cut into shapes, and bake in a hot oven about i hour. Brush with egg or glaze. TEA SCONES.