The Apsley cookery book

401. Scones for Breakfast (No. i). Ingredients. Eight ounces of Flour. I Half a teaspoonful of Baking- Two ounces of Butter. | powder. Quarter pint of Milk. Rub the butter and flour together, well mix in the baking-powder, then add the milk. Make into a smooth dough and roll out about three-quarters of an inch thick — make any shape or size required — put them immediately into a moderate oven, and bake for twenty minutes. 402. Scones for Breakfast (No. 2). Ingredients. White of one Egg. Two ounces of Butter. Two breakfast-cupfuls of Flour. Quarter of a pint of Milk. One teaspoonful of Bakingpowder. A pinch of Salt. Whip the egg and mix with the milk. Rub the butter and flour together and add the baking-powder and salt. Well mix all together and make into cakes about half an inch thick, any shape desired, and bake for about twenty minutes. 403. Scotch Scones. Ingredients . One pound of Flour. Half pint of sweet Milk. One teaspoonful of Cream of Tartar. One teaspoonful of carbonate of Soda. One ounce of Butter. Mix the cream of tartar and soda with the flour, rub in the butter, and add the milk last thing. Roll out lightly, shape into rounds, and bake in a quick oven for fifteen or twenty minutes. Cut open and butter. To be eaten hot or toasted. 404. Scones (Soda). One pound of Flour. Half a pint of Milk. Two ounces of Butter. Ingredients. Half a teaspoonful of Soda. Half a teaspoonful of Tartaric Acid. Rub the tartaric acid and soda in the flour and put them through a sieve ; work in the butter ; make a hole in the middle of the flour and pour in the milk, and mix as quickly as possible. Roll out, about an inch thick, and cut into rounds the size of a pudding plate, and then into eight wedge-shaped divisions. 405. Short-Paste. Ingredients. I A heaped teaspoonful of Baking powder. "Water. Take from the flour three large spoonfuls to work up the paste. Now mix the baking-powder with the remaing flour and rub in the butter. Mix in as much water with the hand as will make the paste workable ; it must not on any account be wet, but it must not be too stiff. Flour the pastry-board, and roll out the paste until it is half an inch thick. Be careful that the rolling-pin is well floured. Fold the paste in three and roll out again, and it will be ready for use. This paste may be used for either fruit or vegetable pies. It is best made the day before it is wanted and kept in a cool place. One pound of Flour. Six ounces of Butter. 406. Vanilla Biscuits. Ingredients . Four ounces of Flour. Four ounces of Pine kernels. One ounce of Sugar (castor). Two drops of Essence of Vanilla. Two ounces of Butter. A pinch of Baking-powder. White of one Egg. Put the pine kernels twice through a nut mill. Rub the butter into the flour free from lumps, add the sugar and ground pine kernels, and then the baking-powder. Well whip the egg and add the vanilla, and mix all together thoroughly. Roll out a moderately thin paste, cut into rounds, and bake in a quick oven ten to fifteen minutes. 407. Yorkshire Cake. Ingredients . Whites of two Eggs. Two ounces of Flour. Two ounces of Butter. Two ounces of Sugar. One teaspoonful of Baking- Two ounces of ground Kice. powder. Very little Milk.