Plain cookery recipes

Sieve the flour, rub in the butter, add the grated cheese, and mix all the dry ingredients; bind with the yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on a greased tin, and bake in a quick oven for seven to ten minutes. Two ounces syrup. One and three-quarter ounces flour. One and three-quarter ounces castor sugar. Brandy Wafers. Half a teaspoonful ginger. Two ounces butter. Half a teaspoonful lemon rind. Half a teaspoonful brandy. ground grated Melt the syrup, sugar, and butter in a saucepan ; then stir in the flour, ginger, lemon rind, and brandy. Mix the ingredients well together, and drop the mixture in small teaspoonfuls on to a greased baking-sheet about three inches apart. Bake in a cool oven from seven to ten minutes. When baked and slightly set, roll up at once. *34 Ayrshire Four ounces flour. Four ounces rice flour. Four ounces castor sugar. Shortbread. Four ounces butter. Half an egg beaten. Two tablespoonfuls cream. Sieve the flour and rice flour into a basin, and rub in the butter; mix in the sugar, and bind the mixture to a stiff consistency with the egg and cream. Roll out thinly, prick well with a fork, and cut out in fancy shapes. Place the biscuits on a greased and papered tin, and bake in a steady oven for about fifteen minutes until of a golden-brown colour. Cool the biscuits on a wire sieve. Shortbread. Four ounces flour. I Four ounces butter. Two ounces rice flour. I Two ounces castor sugar. Sieve the flour, rice flour, and sugar into a basin ; add the butter, and work all together with the hand until of the consistency of short crust. Form into a round cake either with the hand on a pastry-board or in a shortbread mould. Place the cake on a greased and papered tin, prick it well, and bake it in a good steady oven till beginning to colour ; then moderate the heat, and allow it to crisp off slowly for about one hour. Half a pound flour. Half a teaspoonful bakingsoda. Soda Scones. Half a teaspoonful cream of tartar. Quarter a teaspoonful salt. About one gill buttermilk. Sieve the flour, soda, cream of tartar, and salt ; add enough buttermilk to make a soft dough. Turn on to a floured board ; knead lightly, and roll out half an inch in thickness. Cut in rounds or cut across in four. Place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath. Turn and bake on second side till quite dry in the centre. Afternoon Tea Scones* Half a pound flour. One and a half ounces butter. Half a teaspoonful bakingsoda. Half a teaspoonful cream of tartar. Pinch of salt. Buttermilk. One teaspoonful castor sugar- Sieve the dry ingredients, and rub in the butter; add enough buttermilk to make a soft, elastic dough. Turn on to a floured board, knead lightly, and roll out. Cut in rounds, place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath. Turn and bake on the second side till quite cooked. Note. — These scones may be placed on a greased tray and baked in a quick oven for ten to fifteen minutes. Dropped Scones Half a teaspoonful bakingsoda. Half a teaspoonful cream of tartar. Half a pound flour. One tablespoonful of castor sugar. Buttermilk. One egg.