ECLIPSE
OATCAKES
Car] be taken at any J)iieaL
Supei-ioi- TO A.LL OTITEKS
EcliusB Baking Go., Glasgow
138
ORANGE ROCK CAKES.
I lb. flour.
3 ozs. sugar.
leaspoonful baking powder.
egg-
3 ozs. butter✪ Oatmeal Cakes (Sweet).
The grated rind and juice
of I orange.
Put into a basin the flour, sugar, baking powder, and
when well mixed rub in the butter, add the rind and juice
of orange and the egg that has been well beaten. Mix all
well together and put on to a buttered baking-sheet pieces
about the size of a large walnut. Bake for about lo to 15
minutes in a sharp oven. Mrs Garvie.
OVEN SCONES.
2 teacupfuls flour.
I teaspoonful sugar.
i teaspoonful baking soda.
I teaspoonful cream of tartar.
Piece of butter size of a walnut.
Pinch of salt.
Mix thoroughly flour, sugar, soda, tartar, and salt, rub
butter into it with the tips of the fingers, add the egg (well
beaten) and enough milk (sweet) to make a stiff dough.
Divide in two and roll out, cutting each into 4 or 8 parts or
cut into rounds with a cutter. Brush over the top with a
little egg. Bake in a hot oven about 10 minutes.
X.Y.Z.
PARKIN.
10 ozs. flour.
6 ozs. oatmeal.
6 ozs. dripping or butler.
5 ozs. sugar.
6 ozs. treacle or syrup,
A little warm milk.
I egg.
I teaspoonful carbonate of
soda.
I teaspoonful ground ginger.
A little nutmeg.
A little candied peel.
Mix all dry ingredients together, then rub the butter in
and add the egg, then the treacle and milk warmed' a little,
and bake about | an hour.
Miss Hart, Pollokshaws.
PITKEATHLY
6 ozs. flour.
2 ozs. rice flour.
2 ozs. Castor sugar.
Shred peel, blanch almonds,
BANNOCKS.
4 ozs. butter.
I oz. almonds.
I oz. orange peel.
and chop very fine. Knead
139
flour, sugar, and butter into a solid mass, then add almonds
and peel and get them well mixed through the bannock.
Form into round shape. Bake on a baking-sheet with
greased paper and double band round to keep in shape, in
moderate oven f hour. Mrs Osler, Pldinburgh.
POUND CAKE.
6 eggs.
i teaspoon Ful soda.
I teaspoonful cteam of tartar,
i cupful sweet milk;
Beat sugar and butter to a cream, add eggs, mix tartar
with flour and add this ; dissolve soda in the milk and stir
all well together ; bake in a hot oven.
Miss Morrison, Musselburgh.
POTATO SCONES.
6 cooked potatoes. I Flour.
Dripping or butter. j Salt.
Mash the potatoes free from lumps with a tiny piece
of butter or dripping and salt. Use enough flour to make
the potatoes into a paste that can be rolled on a floured board
to about a ^ of an inch in thickness. Cut into rounds, prick
well vath a fork, and cook to a pale brown on both sides on
a hot girdle. Sen^e hot with salt butter.
Mrs Sutherland,
Ashleigh Villa, Willowbrae Rd.
I lb. white sugar.
I lb. flour.
h lb. butter.
POTATO SCONES (American).
6 potatoes,
i pint Graham flour,
i teaspwonful salt.
I tablespoonful butter.
I egg.
I cupful cream,
i teaspoonful extract cloves,
i teaspoonful baking powder.
Boil 6 large potatoes (peeled) until very well done, drain
off water, set them by fire with cover off to dry. Mash very
smooth, adding butter, egg and cream. Sift flour, salt, and
powder together, and add to potato preparation. When
quite cold add extract; mix into firm dough. Handle
carefully as it is very short. Flour board with Graham flour.
HO ✪ Oven Scones
Page 63 · 13 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ECLIPSE
OATCAKES
Car] be taken at any Meal
Supei-ioi- TO A.LL OTITEKS
EcliusB Baking Go., Glasgow
ORANGE ROCK CAKES.
I lb. flour.
3 ozs. sugar.
lteaspoonful baking powder.
1 egg.
3 ozs. butter.
The grated rind and juice of I orange.
Put into a basin the flour, sugar, baking powder, and when well mixed rub in the butter, add the rind and juice of orange and the egg that has been well beaten. Mix all well together and put on to a buttered baking-sheet pieces about the size of a large walnut. Bake for about lo to 15 minutes in a sharp oven. Mrs Garvie.
OVEN SCONES.
2 teacupfuls flour.
I teaspoonful sugar. i teaspoonful baking soda.
I teaspoonful cream of tartar. Piece of butter size of a walnut. Pinch of salt.
Mix thoroughly flour, sugar, soda, tartar, and salt, rub butter into it with the tips of the fingers, add the egg (well beaten) and enough milk (sweet) to make a stiff dough. Divide in two and roll out, cutting each into 4 or 8 parts or cut into rounds with a cutter. Brush over the top with a little egg. Bake in a hot oven about 10 minutes.
X.Y.Z.
PARKIN.
10 ozs. flour.
6 ozs. oatmeal.
6 ozs. dripping or butler.
5 ozs. sugar.
6 ozs. treacle or syrup,
A little warm milk.
I egg.
I teaspoonful carbonate of soda.
I teaspoonful ground ginger. A little nutmeg.
A little candied peel.
Mix all dry ingredients together, then rub the butter in and add the egg, then the treacle and milk warmed' a little, and bake about | an hour.
Miss Hart, Pollokshaws.
PITKEATHLY
6 ozs. flour.
2 ozs. rice flour.
2 ozs. Castor sugar.
Shred peel, blanch almonds,
BANNOCKS.
4 ozs. butter.
I oz. almonds.
I oz. orange peel.
and chop very fine. Knead
flour, sugar, and butter into a solid mass, then add almonds and peel and get them well mixed through the bannock. Form into round shape. Bake on a baking-sheet with greased paper and double band round to keep in shape, in moderate oven f hour. Mrs Osler, Pldinburgh.
POUND CAKE.
6 eggs.
i teaspoonful soda.
I teaspoonful cream of tartar, i cupful sweet milk;
Beat sugar and butter to a cream, add eggs, mix tartar with flour and add this ; dissolve soda in the milk and stir all well together ; bake in a hot oven.
Miss Morrison, Musselburgh.
POTATO SCONES.
6 cooked potatoes. I Flour.
Dripping or butter. j Salt.
Mash the potatoes free from lumps with a tiny piece of butter or dripping and salt. Use enough flour to make the potatoes into a paste that can be rolled on a floured board to about a ^ of an inch in thickness. Cut into rounds, prick well vath a fork, and cook to a pale brown on both sides on a hot girdle. Serve hot with salt butter.
Mrs Sutherland, Ashleigh Villa, Willowbrae Rd.
I lb. white sugar. I lb. flour. h lb. butter.
POTATO SCONES (American).
6 potatoes, i pint Graham flour, i teaspoonful salt.
I tablespoonful butter.
I egg.
I cupful cream, i teaspoonful extract cloves, i teaspoonful baking powder.
Boil 6 large potatoes (peeled) until very well done, drain off water, set them by fire with cover off to dry. Mash very smooth, adding butter, egg and cream. Sift flour, salt, and powder together, and add to potato preparation. When quite cold add extract; mix into firm dough. Handle carefully as it is very short. Flour board with Graham flour.
HO
Records on this page
Orange Rock CakesOatmeal Cakes (Sweet)Orange CookiesOven SconesRussian PancakesParkinBannocksRussian SandwichPound CakePotato SconesRice CakePotato Scones (American)Rice Biscuits