The King's College Hospital book of cooking recipes

Make a good dough of the flour and butter, add the salt, finely grated peel of lemon, and a little caster sugar. Work all well together, adding the syrup as you stir. Put the dough on a board, cut into small rounds, and place each one on a well greased gauffre or girdle iron. Bake over a clear fire on both sides, and put on a hot dish or plate. The cakes are good without the syrup. Mr. Elin. Girdle Seones. 6ozs. Flour. 5 teaspoonful Baking Powder. i teaspoonful Sugar. 2ozs. Currants. ioz. Dripping, or 2ozs. Butter. About i gill sweet Milk. Cleanse the currants, rub the dripping into the flour ' in a basin, lightly with the fingers; add the sugar, currants and baking powder; stir in as much milk as will make a stiff dough. Turn out dough on a floured board; knead lightly; roll out about half an inch thick; cut into small rounds with tumbler or tin cutter. Bake on hot girdle for about ten minutes, turning them when cooked on one side. When done, put them slanting against a plate to prevent them becoming sodden. Light Bread, Rolls or Buns. A basin that holds 2 qts. three parts fill with flour, a pinch of salt, and i tablespoonful of yeast; pour over it 1 pt. of new milk — lukewarm. Stir it in with a wooden spoon, and leave it half an hour on the dresser in warm weather, rather nearer the fire in cold; then add 2 ozs. butter, in a little flour, and knead all well together. Leave it half an hour after pouring it on the pasteboard, and when it falls just roll it up again; then put it into tins, and set it in a warm closet with a basin of boiling water to cause a steam. When the bread (or rolls or buns) have risen so as quite to fill the tins (which will be in about half an hour) put them into the oven — they will be done in about io minutes. Buns require a little ground loaf sugar (about a teaspoonful) sprinkled in, and a few sultana raisins. Miss A. Hobill. Oat Cakes. 1 lb. fine Oatmeal (or medium). 2 teaspoonfuls Bacon Gravy. 3/4 teacupful cold Water, i teaspoonful Carbonate of Soda, i pinch of Salt. Take two good handfuls of meal, put them into a bowl with the water, soda, salt and bacon gravy (bacon gravy is the fat left on the dish or pan after frying bacon). Stir this mixture quickly with the hand; turn out cleanly on the board, on which you have ready two or three handfuls of meal. Knead more meal into the mixture till it is of proper consistency, but do not make it too stiff, as it will not work well. Work it between the palms of the hand to make it flat; lay it on the board and work it out, flattening it with the knuckles of the right hand, and keeping it to a round shape with the open palm of the left hand. Roll it lightly with the roller, cut it in four, rub each piece with meal on both sides. Put these pieces on the girdle, and when cooked on one side, put them on the toaster before the fire. If wanted very white, rub them with meal again, before putting them on the toaster. (Dripping may be used instead of bacon gravy, but then the water must be hot.) The cakes can be rolled out thinner and made with hot water. Potato Scones. 1 lb. cold Potatoes. About 2 ozs. Flour. About 1/4 gill sweet Milk. A pinch of salt.