Cookery for every household

Mash some well-boiled potatoes, or put them through a sieve or vegetable presser, adding a little salt. The scones will be lighter if this can be done while the potatoes are still hot. Then knead them up quickly with a little flour or barleymeal, and roll out thinly. Cut in rounds and cook on a greased girdle, browning them on both sides. Serve the scones hot with a little butter. Note. — A little melted butter may be added to the potatoes if wished. 2673. Treacle Scones 1 lb. flour. 1 table-sp. sugar. 1| tea-sps. carbonate of soda. 1 tea-sp. cream of tartar. 2 table-sps. treacle. A pinch of salt. 1 oz. butter. 1 tea-sp. mixed spice. Buttermilk. Sieve the dry ingredients into a basin, and make a well in the centre. Heat the butter and treacle together and pour them into the centre. Then pour in gradually enough buttermilk to make a softish dough. Turn out on a floured board, and knead lightly. Then flour a rolling-pin, and roll into a round about \ inch in thickness. Cut across in six or eight pieces, place them on a greased and floured tin, and bake in a good oven until thoroughly cooked. Time to bake, 15 to 20 minutes. Probable cost, 6 d. 2674. Wheaten Meal Scones § lb. wheaten meal, i lb. flour. | tea-sp. cream of tartar 1 or 2 oz. butter. | tea-sp. carbonate of soda. | tea-sp. salt. Some buttermilk or sour milk. Make in the same way as Elcho Scones (Recipe 2669). Probable cost, 6 d. 1 lb. Hovis meal. 2 oz. butter. 1 or 2 oz. castor sugar. £ oz. cream of tartar. J oz. carbonate of soda. | pt. sweet milk. A pinch of salt. Put the Hovis meal into a basin, and sieve the carbonate of soda, cream of tartar, sugar, and salt on the top. Rub the butter into these dry ingredients until free from lumps, and make a well in the centre. Pour in the milk, and mix quickly from the centre outwards until all is gathered together in one lump. Turn out on a floured board, and knead lightly with the hands until free from cracks. Form into a round scone, mark across in four with the back of a knife, place on a greased and floured tin, and bake in a good oven until the scone is nicely browned, and feels firm to the touch. Break it through in four places by the marks, and stand on end to cool. Note. — Instead of making large scones to cut in slices, the dough may be rolled out, and cut in small rounds with a cutter. These will take a shorter time to bake, but unless they are made up very quickly, they will not be so light. The sugar may be omitted. Time to bake, 20 to 30 minutes. Probable cost, 6 d. 2675. Hot Breakfast Cakes \ lb. flour. | tea-sp. salt. | tea-sp. carbonate of soda. £ tea-sp. cream of tartar. 1 egg. | pt. milk. Sieve all the dry ingredients into a basin, and make a well in the centre. Break in the egg without beating it, and mix into it a little of the flour, &c. Then add the milk gradually, mixing in the dry ingredients by degrees, in the same way that a batter is made. Beat until air bubbles begin to rise, and the mixture looks light. Pour the batter into well-greased patty tins, not more than half filling them, and bake in a quick oven until well risen and nicely browned. When ready, turn the cakes out of the tins, split them open, butter them, and serve hot. Time to bake, 10 to 12 minutes. Probable cost. 4d. 2676; Tea Cakes or Sally Lunns | lb. flour. | oz. German yeast. 2 oz. butter.