The Dudley book of cookery and household recipes

Half a pound of flour, two ounces of butter, a little salt, one good tablespoonful of baking powder, half a pint of cream. Mix into a nice light paste, brush over with egg and bake in oven. These scones can be rolled out thinner and baked on girdle and made into girdle cakes. SCONES MIX up seven pounds of American flour and two ounces of bicarbonate of soda, and four ounces of cream of tartar. Put it through (all together) a sieve twice and put it in a tin. Take out as much as required when baking and wet it with skim milk, slightly knead and roll out. Cut what shape and size required. Bake either on girdle or in oven, but the oven must be very hot. A little salt should be added to taste just before baking. DROP SCONES The same quantities, with one egg added. Drop on the hot girdle after being well greased, but made the thickness of very thick batter. The quantity should serve several bakings. POTATO SCONES POTATOES well mashed with a little bit of butter and flour (no soda in the flour), rolled out, cut and baked on a hot girdle slightly greased. These are best eaten hot. ¥ ANOTHER RECIPE FOR POTATO SCONES Half a pound of flour, a good tablespoonful of baking powder, three baked potatoes, baked and passed through a sieve into the flour, a little salt, two ounces of butter. Mix with half a pint of new milk, roll out thin and bake on girdle. ¥ PASTRY SCONES ONE pound of flour, work it into a quarter pound of salt butter, one dessertspoonful of baking powder, one dessertspoonful of sugar. Mix into a light paste with about three-quarters of a pint of milk. Cut into round cakes and bake in a good oven for ten to fifteen minutes. ¥ BROWN SCONES ONE pound of brown flour, three ounces of butter worked into the flour, add one dessertspoonful of baking powder, one dessertspoonful of sugar and a pinch of salt. Mix into a light dough with about threequarters of a pint of cream and milk mixed. Roll out, cut into scones and bake in a quick oven for about ten to fifteen minutes. ¥ TEA BUNS Half a pound of flour, a quarter pound of sugar, a quarter pound of butter, one tablespoonful of baking powder, a small teacupful of cream, three eggs. Bake in a quick oven. ¥ AUSTRIAN CAKE Ten ounces of potato flour, two ounces of Hungarian flour, six ounces sifted white sugar, twelve ounces of butter, a little salt, the yokes of six eggs, the whites of three eggs, cream the butter and sugar together, then the yolks of eggs. ¥ SCOTCH SHORTBREAD MIX three-quarters of a pound of butter into one pound of flour. Add one teaspoonful of salt and a quarter of a pound of fine sugar, roll out and bake very slowly. Sugared carraway seeds may be sprinkled on top of the cakes if liked, the edges can be gauffred with a knife before baking. ORANGE CAKE SIX ounces of Vienna flour, five ounces of castor sugar, the rind of two oranges grated, one teaspoonful of baking powder, three eggs. Beat the eggs and sugar together to a smooth cream, add the flour and baking powder sifted, and the orange rind. Mix all well together and bake in a quick oven for a quarter of an hour. When cold ice it with French icing, made of half a pound of icing sugar worked well with the juice of the oranges. When well mixed pour this all over the cake. ¥ GATEAU A LA PORTUGUESE